Index Catalog // ScholarsArchive@OSU

B-Naphthoflavone induction and its effect on hepatic phospholipid metabolism in rainbow trout (Salmo gairdneri)

Creator:: Harris, Marcia Elaine
Abstract:: The induction of drug-metabolizing enzymes is a complex biochemical process manifested not only by increases in various cytochrome P-450 isozymes and related activities, but also by alterations in endoplasmic reticulum membranes. Little work has been done to examine how cytochrome P-450 inducing agents influence other cellular processes, such as phospholipid...
Resource Type:: Masters Thesis
Full Text:: complex biochemical process manifested not only by increases in various cytochrome P-450 isozymes and

The impact of Saccharomyces and non-Saccharomyces yeast on the aroma and flavor of Vitis vinifera L. cv. 'Pinot Noir' wine

Creator:: Takush, David G.
Abstract:: The impact of yeast on the aroma and flavor of Vitis vinifera L. cv. 'Pinot Noir' wine was investigated. Due to the presence of naturally occurring yeast and bacteria on grapes and wine equipment, and the influence these microorganisms have on wine, a means of eliminating microorganisms from grape must...
Resource Type:: Masters Thesis
Full Text:: ABSTRACT OF THE THESIS OF David G. Takush for the degree of Master of Science in Food Science and

Characterization of Pacific whiting proteinase P-II and partial cloning of cathepsins L and K cDNA from rainbow trout liver

Creator:: Nickel, Xianbin F.
Abstract:: Proteinase P-II purified from parasitized Pacific whiting muscle was previously identified to be one form of cathepsin L. It appeared to be present in three isozymatic forms on non-denaturing PAGE gel stained for activity. Its autolytic degradation was observed on SDS-PAGE gel under its optimum condition, 55°C and pH 5.5,...
Resource Type:: Masters Thesis
Full Text:: of Pacific Whiting Proteinase P-II and Partial Cloning of Cathepsins L and K cDNA from Rainbow

Effects of Pediococcus spp. on Oregon Pinot noir

Creator:: Strickland, Matthew T.
Abstract:: This research investigated the effects of Pediococcus spp. on Oregon Pinot noir wines. Pediococcus (P. parvulus (7), P. damnosus (1), P. inopinatus (1)) isolated from Oregon and Washington state wines demonstrated differences in their susceptibility to SO₂ with some isolates growing well in model media at 0.4 mg/L molecular SO₂....
Resource Type:: Masters Thesis
Full Text:: : James P. Osborne This research investigated the effects of Pediococcus spp. on Oregon Pinot noir

Production of SO₂ and SO₂ binding compounds by Saccharomyces cerevisiae during the alcoholic fermentation and the impact on wine lactic acid bacteria

Creator:: O'Neil, Allison L.
Abstract:: Malolactic fermentation (MLF) is important in the production of wines as it reduces acidity through the conversion of malic acid to lactic acid. However, successful MLF can be difficult to achieve due to yeast antagonism of the bacterium responsible for the secondary fermentation, Oenococcus oeni. In particular, yeast produced sulfur...
Resource Type:: Masters Thesis
Full Text:: . Abstract approved:______________________________________________________ James P. Osborne

The effects of cyclopropenoid fatty acids on the growth, blood lipids, and viral infectivity of White Leghorn chickens

Creator:: Swanson, Joy Emily
Abstract:: Three studies were designed to evaluate the promoting effect of cyclopropenoid fatty acids (CPFA) on avian myeloblastosis virus (AMV) infection in White Leghorn chickens. In the first study effects on growth parameters, blood serum and erythrocyte lipid composition of White Leghorn chickens were investigated at 100 ppm and 300 ppm...
Resource Type:: Masters Thesis
Full Text:: loving support and prayers Acknowledgements I wish to thank Dr. David Lassen for his invaluable

Development of a restructured seafood product from squid (Loligo Opalescens)

Creator:: Berntsen, Steven Eldon
Abstract:: The influence of protein adjuncts and variations in pH on the cook-cool loss, moisture content, and texture of squid gels was investigated. Break force (P [greater than or equal to] .025), deformation to break (P [greater than or equal to] .01) and cook-cool loss (P [greater than or equal to]...
Resource Type:: Masters Thesis
Full Text:: : David L. Qyawford The influence of protein adjuncts and variations in pH on the cook-cool loss

Identification of Bitter Peptides in Aged Cheddar Cheese

Creator:: Kuhfeld, Russell
Abstract:: Bitterness is a common flavor attribute of aged cheese, but excessive levels are a flaw leading to consumer rejection. Bitterness in cheese has been primarily associated with milk casein-derived peptides of medium size (500–3,000 Da) and relative hydrophobicity. Herein, we demonstrate a novel approach for the identification of bitter peptides...
Resource Type:: Masters Thesis
Full Text:: : ______________________________________________________ David Dallas Excessive bitterness is an undesirable characteristic of aged cheese, which can

Effects of Whey Protein Consumption on Inflammatory Biomarker Levels in Healthy Older Adults

Creator:: Adler, Samuel
Abstract:: Whey protein’s potential for bioactivity is well documented, but there is disagreement on the extent to which it may modulate the immune system towards decreased inflammation. Decreased inflammation is generally perceived as a beneficial bioactivity in foods as excessive chronic inflammation is linked to morbidity and mortality. This thesis first...
Resource Type:: Masters Thesis
Full Text:: Levels in Healthy Older Adults Abstract approved: David C. Dallas Abstract: Whey

Analysis of Intact Glycomacropeptide Derived from Bovine Kappa-casein in Whey Protein Isolate and Intestinal Digesta

Creator:: Qu, Yunyao
Abstract:: Kappa-casein glycomacropeptide (CMP), a 64-amino-acid peptide, is released from kappa-casein after rennet treatment and is one of the major peptides in whey protein isolate (WPI). CMP has anti-inflammatory and antibacterial activities. CMP has two major amino acid sequences with different modifications including glycosylation, phosphorylation and oxidation. However, no previous work...
Resource Type:: Masters Thesis
Full Text:: :_____________________________________________________ David Dallas Kappa-casein glycomacropeptide (CMP), a 64-amino-acid peptide, is released

ScholarsArchive@OSU

B-Naphthoflavone induction and its effect on hepatic phospholipid metabolism in rainbow trout (Salmo gairdneri)

The impact of Saccharomyces and non-Saccharomyces yeast on the aroma and flavor of Vitis vinifera L. cv. 'Pinot Noir' wine

Characterization of Pacific whiting proteinase P-II and partial cloning of cathepsins L and K cDNA from rainbow trout liver

Effects of Pediococcus spp. on Oregon Pinot noir

Production of SO₂ and SO₂ binding compounds by Saccharomyces cerevisiae during the alcoholic fermentation and the impact on wine lactic acid bacteria

The effects of cyclopropenoid fatty acids on the growth, blood lipids, and viral infectivity of White Leghorn chickens

Development of a restructured seafood product from squid (Loligo Opalescens)

Identification of Bitter Peptides in Aged Cheddar Cheese

Effects of Whey Protein Consumption on Inflammatory Biomarker Levels in Healthy Older Adults

Analysis of Intact Glycomacropeptide Derived from Bovine Kappa-casein in Whey Protein Isolate and Intestinal Digesta

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