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Induction of autoantibodies in MRL/lpr mice exposed to 2% aniline denatured low-erucic acid rapeseed oil, an oil associated with the Spanish Toxic Oil Syndrome

Creator:: Richards, Carolyn L. K.
Abstract:: In 1981, illegal processing of rapeseed oil by a Spanish oil refinery resulted in the mass foodborne illness epidemic known as Toxic Oil Syndrome (TOS). The toxic oil associated with this epidemic was sold in neighborhood markets and by itinerant salesmen as inexpensive olive oil. Ingestion of the toxic oil...
Resource Type:: Masters Thesis
Full Text:: : .__ V ' f —^ — j _^ =_^S Daniel P. Selivonchick In 1981, illegal processing of rapeseed oil

Identification and characterization of a heat stable protease in arrowtooth flounder (Atheresthes stomias) and methods of inhibition in surimi

Creator:: Wasson, Diana H.
Abstract:: A heat stable protease was identified as the cause of textural degradation in cooked arrowtooth flounder (Atheresthes stomias) muscle. Maximum proteolytic activity in the fish muscle was observed between 55°C and 60°C and myosin heavy chain appeared to be the primary substrate for the enzyme. Degradation of this myofibrillar protein...
Resource Type:: Dissertation
Full Text:: (Atheresthes stomias) and Methods of Inhibition in Surimi Abstract approved: 'Daniel P. Selivonchick

Peroxidase and lipoxygenase activities and their effect on the stability of polyunsaturated fatty acids in two different varieties of sweet corn (Zea mays L.), Jubilee and GH 2684, during frozen storage

Creator:: Rodriguez-Saona, Luis Enrique
Abstract:: The effect of different blanching treatments and packaging materials on the enzymatic (lipoxygenase and peroxidase) activity and fatty acid stability of two different varieties of sweet corn on the cob (Jubilee and GH 2684) was evaluated during nine months of frozen storage at -23.3°C. The initial moisture content in the...
Resource Type:: Masters Thesis
Full Text:: Frozen Storage. Abstract approved : _ Daniel P. Selivonchick The effect of different blanching

Microbial stability of fresh cut pineapple and pineapple juice pasteurized by step-pulsed and static ultra high pressure treatments

Creator:: Aleman-Ordonez, Giovanna Dominick
Abstract:: Static ultra-high pressure (200, 270, and 340 MPa) and sinusoidal and step-pressure (0-270 MPa) pulses were compared by determining their effects on bacteria and yeast survival counts. Samples were commercial pineapple chunks used as is and fresh cut pineapple and pineapple juice inoculated with Saccharomyces cerevisiae 2407-1a. Surviving bacteria and...
Resource Type:: Masters Thesis
Full Text:: . l^,i\tvw i Daniel F. Farkas Static ultra-high pressure (200, 270, and 340 MPa) and sinusoidal

Application, interaction, and enhancement of the efficacy of nisin in foods and beverages

Creator:: Jung, Dong-sun
Resource Type:: Dissertation
Full Text:: given in directing this thesis. I also wish to thank Professor Floyd W. Bodyfelt, Dr. Daniel P

Quality assessment of Asian noodles made from U.S. wheat flours using sensory descriptive analysis

Creator:: Janto, Mimi
Abstract:: As a major wheat exporter to countries all over the world, the United States has to produce wheat that satisfy different quality requirements requested by their customers. Over the past decade the United States has encountered a major problem, that of losing market share in Asia to Canada and Australia....
Resource Type:: Masters Thesis
Full Text:: gratitude to my committee members, Dr. Virginia Lesser for her expertise in Statistics, Dr. Daniel

Flavor properties and stability of a corn-based snack : aroma profiles by gas chromatography (GC), GC-olfactometry, mass spectrometry, and descriptive sensory analysis

Creator:: Silva, Maria Aparecida Azevedo Pereira da
Resource Type:: Dissertation
Full Text:: subjects were capable of establishing psychophysical functions (p<0.05) between maximum odor intensity

Analysis of flavor precursors in radish and radish color extracts

Creator:: Kucza, Myriam M.
Abstract:: Radish anthocyanin extract has potential as a natural colorant because of its pigment stability and attractive red hue. Presence of undesirable aroma compounds could limit its applications in foods. The pungent principle of radish, 4-methylthio-3-butenyl isothiocyanate (MTBI), is produced enzymatically upon cell injury from its glucosinolate precursor, 4-methylthio-3-butenyl glucosinolate (MTBG),...
Resource Type:: Masters Thesis
Full Text:: - Methylsulfinyl -3- butenyl SIDE CHAINS Benzyl 2-phenylethyl p -Hydroxybenzyl HETEROAROMATIC SIDE CHAINS CH2 3

Production and characterization of extracellular polysaccharides produced by Lactobacillus plantarum

Creator:: Youssef-Hakimi, Nilo Fatemeh
Resource Type:: Masters Thesis
Full Text:: , Drs. Mark Daeschel, Janine Trempy, Daniel Selivonchick, and Hillary Carpenter for their advice and

Concentration of anserine and carnosine in surimi wash water and their antioxidant activity

Creator:: Kaur, Jasvinder
Abstract:: Anserine and carnosine are water-soluble dipeptides that have antioxidant properties and are found in the skeletal muscle of mammals and fishes. These dipeptides are removed through the washing process in surimi production. The objective of this research was to determine the concentration of anserine and carnosine in surimi wash water...
Resource Type:: Dissertation
Full Text:: Dr. Wilbert Gamble, Dr. Shawn Mehlenbacher, Dr. Daniel Selivonchik, Dr. Jim Leklem for being

ScholarsArchive@OSU

Induction of autoantibodies in MRL/lpr mice exposed to 2% aniline denatured low-erucic acid rapeseed oil, an oil associated with the Spanish Toxic Oil Syndrome

Identification and characterization of a heat stable protease in arrowtooth flounder (Atheresthes stomias) and methods of inhibition in surimi

Peroxidase and lipoxygenase activities and their effect on the stability of polyunsaturated fatty acids in two different varieties of sweet corn (Zea mays L.), Jubilee and GH 2684, during frozen storage

Microbial stability of fresh cut pineapple and pineapple juice pasteurized by step-pulsed and static ultra high pressure treatments

Application, interaction, and enhancement of the efficacy of nisin in foods and beverages

Quality assessment of Asian noodles made from U.S. wheat flours using sensory descriptive analysis

Flavor properties and stability of a corn-based snack : aroma profiles by gas chromatography (GC), GC-olfactometry, mass spectrometry, and descriptive sensory analysis

Analysis of flavor precursors in radish and radish color extracts

Production and characterization of extracellular polysaccharides produced by Lactobacillus plantarum

Concentration of anserine and carnosine in surimi wash water and their antioxidant activity

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