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Filtering by: Creator Heil, Daniel P. Remove constraint Creator: Heil, Daniel P. Academic Affiliation Food Science and Technology Remove constraint Academic Affiliation: Food Science and Technology Decade 2000-2009 Remove constraint Decade: 2000-2009

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  • Molecular mechanism of germination of Clostridium perfringens spores

    Creator:
    Paredes-Sabja, Daniel
    Abstract:
    Clostridium perfringens is the causative agent of a wide variety of diseases in animals and humans. C. perfringens can produce more than 15 toxins. However, individual strains produce a subset of these toxins. Although a small percentage of C. perfringens isolates (mostly belonging to type A) produce C. perfringens enterotoxin...
    Resource Type:
    Dissertation
    Full Text:
    ABSTRACT OF THE DISSERTATION OF Daniel Paredes-Sabja for the degree of Doctor of Philosophy in Food

  • Composition of flavonoid phenolic polymers isolated from red wine during maceration and significance of flavan-3-ols in foods pertaining to biological activity

    Creator:
    Aron, Patricia M.
    Abstract:
    Representing the most common flavonoid consumed in the American diet, the flavanols and their polymeric condensation products, the proanthocyanidins, are regarded as functional ingredients in various beverages, whole and processed foods, herbal remedies and supplements. Their presence in food affects food quality parameters including astringency, bitterness, sourness, sweetness, salivary viscosity,...
    Resource Type:
    Masters Thesis
    Full Text:
    transferred to the proanthocyanidin (P●) (Figure 1.6). Often considered better than vitamins C and E

  • Quantification of fructose equivalents in straw extracts

    Creator:
    Kim, Eugene
    Abstract:
    Cereal and commercial grass-seed straws are abundant plant biomass materials that are currently being considered for application in industrial processes aimed at the production of biofuels, biomaterials, and biochemicals. The carbohydrate fraction of these straws is of particular interest in this context due to its chemical functionality and relative ease...
    Resource Type:
    Masters Thesis
    Full Text:
    , gums, tannins, and soluble sugars. Important mineral elements in cell walls are Ca, P, and Si

  • Effects of refrigeration storage and processing technologies on the bioactive compounds and antioxidant capacities of blackberries ('Marion' and 'Evergreen')

    Creator:
    Wu, Ruyi
    Abstract:
    The objective of this project was to investigate the effects of refrigeration storage and processing technologies on the quality and nutraceutical benefit of blackberries. 'Marion' and 'Evergreen', the two major blackberry varieties in Oregon, were evaluated in this study. For refrigeration storage, fresh fruit were packed in clam-shell containers right...
    Resource Type:
    Masters Thesis
    Full Text:
    processing effects. TA reduced by 36.8% and 46.2% in ‘Marion’ and ‘Evergreen’, respectively (P<0.05) at the

  • Biochemical and physical factors affecting fish ball

    Creator:
    Kok, Tiong Ngei, 1974-
    Abstract:
    Fish ball is an extruded surimi-based product that is popular among Asian communities. In the manufacturing of fish ball, optimum floatation is extremely important for maximal production. Factors affecting floatation of fish ball in water were investigated. The density of threadfin bream surimi paste significantly decreased (P<O.05) as moisture content...
    Resource Type:
    Masters Thesis
    Full Text:
    investigated. The density of threadfin bream surimi paste significantly decreased (P

  • Application of ozone as a disinfectant for commercially processed seafood

    Creator:
    Hansen, Jenny K.
    Abstract:
    Pacific oysters (Crassostrea gigas), Alaska pink salmon (Oncorynchus gorbuscha) roe and chum salmon (Oncorynchus keta) fillets were treated with aqueous ozone in both pilot plant and commercial settings to determine its effect on shelf-life and microbial changes. The microbial quality was analyzed by conducting pyschrotrophic and coliform plate counts on...
    Resource Type:
    Masters Thesis
    Full Text:
    . Pseudomonas flunrescens and P. putida were the predominant bacterial species found from all groups at days 5

  • Suppression of sourness in binary and tertiary model mixture solutions

    Creator:
    Savant, Lotika
    Abstract:
    Addition of acids to foods allows for enhanced food safety. Acids are the primary form of defense against microbial contamination in refrigerated foods, while use of acids in conjunction with heat or high hydrostatic pressure processing lowers energy usage resulting in cost reduction. However, addition of acids to food or...
    Resource Type:
    Dissertation

  • Characterization of phenolics in Marion and Evergreen blackberries

    Creator:
    Siriwoharn, Thanyaporn
    Abstract:
    Frozen Marion (Rubus sp. hyb) and Evergreen blackberries (Rubus laciniatus) (whole berries, berries without seeds, and seeds alone) were acetone/ chloroform extracted. Phenolics were isolated using C₁₈ cartridges and polyamide resins, then characterized and measured by reversed-phase HPLC/diode array spectral techniques. The Polyamide isolated fractions of Marion berries contained four...
    Resource Type:
    Masters Thesis
    Full Text:
    , revised; p, preliminary. PHENOLICS AND THEIR IMPACT ON HEALTH Phenolic compounds, a diverse group of

  • Sub-threshold effects on the perceived intensity of recognizable odorants : the roles of functional groups and carbon chain lengths

    Creator:
    Lopetcharat, Kannapon
    Abstract:
    Sub-threshold effects were studied in binary and tertiary mixtures comprising a panel-recognition-concentration odorant and sub-threshold odorant(s). Sub-threshold condition was maintained by controlling the sub-threshold concentration as percentages of subjects' individual detection threshold. The perceived intensities (overall intensity and several descriptors) of recognizable odorants were rated using magnitude estimation. Sub-threshold suppression...
    Resource Type:
    Dissertation
    Full Text:
    : Recognizable odorant (Butanoic acid), sub-threshold odorants (Acetic acid (A) and Propanoic acid (P)) 272

  • Gelation properties of Alaska pollock surimi with functional ingredients under ohmic heating

    Creator:
    Pongviratchai, Panida
    Abstract:
    The rheological, color, micro-structural, and electrical properties of surimi seafood gels were investigated. Various starches and protein additives at different ratios were evaluated with Alaska pollock surimi under ohmic heating at different heating rates to determine their functional properties and further to compare these properties with those of conventionally cooked...
    Resource Type:
    Masters Thesis
    Full Text:
    network formation. Other proteins such as P- tropomyosin, troponin complex, actinins, M-proteins and C