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Mode of action of vitamin K on saccharomyces cerevisiae

Creator:: Rasulpuri, Muhammad Latif
Abstract:: Compounds belonging to the vitamin K family possess anti-hemorrhagic property, and are used in treating patients suffering from hypoprothrombinemia and obstructive jaundice. Some of these compounds also exhibit marked antimicrobial activity toward various microorganisms. Vitamin K₅, 4-amino-2-methyl- 1-naphthol hydrochloride, a water-soluble analog of vitamin K has been shown to possess...
Resource Type:: Dissertation
Full Text:: Microbiology, and Dr. Hoya Y. Yang, Associate Professor of Food Science and Technology. The author is

Flavor chemistry of Swiss cheese

Creator:: Langler, James Edward
Abstract:: The unique flavor of high quality Swiss cheese is difficult to reproduce in commercial market cheese. Swiss cheese flavor has never been duplicated or thoroughly understood. New techniques and advances in flavor research have enabled better definition and understanding of food flavors. Therefore, it was desirable to make a detailed...
Resource Type:: Dissertation
Full Text:: 3.071 2.976 Positive (3) Faint ester 48 Di-isobutyl adipate 3.468 Positive (3) 49 y-Dodec alactone

Structure and conformation of red radish (Raphanus sativus L.) anthocyanins and their effect on color and pigment stability

Creator:: Giusti Hundskopf, Maria Monica
Abstract:: Red radish (Raphanus sativus L.) anthocyanins were extracted from liquid nitrogen powdered epidermal tissue using acetone and chloroform and isolated using C-18 resin. Chemical structure and conformation of major pigments were elucidated by 1-D and 2-D NMR, Mass Spectroscopy, HPLC, and spectral analyses. Two novel di-acylated anthocyanins, pelargonidin 3-0-[2-0-(β-D-glucopyranosyl)-(6-0- trans-p-coumaroyl-...
Resource Type:: Dissertation
Full Text:: di-acylated anthocyanins, pelargonidin 3-0-[2-0-(P-D-glucopyranosyl)-(6-0- trans-p- coumaroyl-P-D

Pineapple juice : phenolic composition and enzymatic browning inhibition

Creator:: Wen, Ling
Abstract:: The phenolic profile of pineapple juice was analyzed by reverse-phase HPLC/Diode Array Detector, and 9 major peaks accounting for 70% of total peak area were characterized. None of these peaks are represented by the pineapple phenolics reported to be present by previous workers. Most of the major peaks are not...
Resource Type:: Dissertation
Full Text:: they are: S-sinapyl-L-cysteine, N-L-y-glutamyl-S-sinapyl-L-cysteine, and S-sinapyl glutathione. This

Interaction between paralytic shellfish poison and clam melanin and protein

Creator:: Price, Robert J.
Abstract:: Interactions between paralytic shellfish poison (PSP) and components of the butter clam (Saxidomus giganteus) were studied to determine which component was involved in the binding and retention of PSP by the butter clam, and to characterize the nature and strength of the interaction. A simple and accurate assay for PSP...
Resource Type:: Dissertation
Full Text:: Abstract approved: ■#T. S. Lee y^ Interactions between paralytic shellfish poison (PSP) and

Development of volatile compounds in Pinot noir grapes and their contributions to wine aroma

Creator:: Fang, Yu
Abstract:: It is often perceived that late maturity of grape gives a more complex aroma profile to Pinot noir wine, however, there is little understanding of the basic flavor chemistry of grape maturity on wine aroma. The aroma contributing compounds in Pinot noir were first identified by aroma extract dilution analysis...
Resource Type:: Dissertation
Full Text:: more monoterpenes, more C13-norisoprenoids, more y-nonalactone, guaiacol, and 4-ethylguaiacol, which

Thermal and enzymatic degradation of raspberry anthocyanins

Creator:: Daravingas, George Vasilios
Abstract:: The elucidation of the structure of the red pigments of the black raspberries. Monger variety, was achieved. The components of the pigment of the berries were (a) cyanidin-3-glucoside, (b) cyanidin-3, 5-diglucoside, (c) cyanidin-3-diglucoside and (d) cyanidin-3-rhamnoglucosido- 5-glucoside. The elucidation was carried out after isolation, purification, concentration and chromatographic separation of...
Resource Type:: Dissertation
Full Text:: on the thermal destruction of C-3-di~G in citrate buffer (0. 1M) under oxygen at 50oC. 68 2

Investigating the effects of temperature on secondary metabolism in Vitis vinifera L. cv. merlot berries

Creator:: Cohen, Seth D.
Abstract:: Grapes (e.g. Vitis vinifera L.) are one of the more important fruit crops from an economic standpoint with world market values over 550 million US dollars in 2007 and 2008, second to apples (United States Department of Agriculture). While a satisfactory level of ripeness is of primary concern, the quality...
Resource Type:: Dissertation
Full Text:: yields di-hydroxylated flavonols, flavan-3-ols, and anthocyanins (e.g. quercetin, catechin, cyanidin

Identification of some neutral high boiling compounds in molecular distillates from cheddar cheese fat

Creator:: O'Keefe, Patrick William
Resource Type:: Dissertation
Full Text:: ,, lactones, 10 ic 14 15 lb "Y-C _, C , and C , lactones, ethyl dodecanoate

Lactone precursor in milk fat

Creator:: Wyatt, Carolyn Jane
Resource Type:: Dissertation
Full Text:: a series of even numbered 6-lactones from C0 to C carbon atoms, y -Undeca- lactone

ScholarsArchive@OSU

Mode of action of vitamin K on saccharomyces cerevisiae

Flavor chemistry of Swiss cheese

Structure and conformation of red radish (Raphanus sativus L.) anthocyanins and their effect on color and pigment stability

Pineapple juice : phenolic composition and enzymatic browning inhibition

Interaction between paralytic shellfish poison and clam melanin and protein

Development of volatile compounds in Pinot noir grapes and their contributions to wine aroma

Thermal and enzymatic degradation of raspberry anthocyanins

Investigating the effects of temperature on secondary metabolism in Vitis vinifera L. cv. merlot berries

Identification of some neutral high boiling compounds in molecular distillates from cheddar cheese fat

Lactone precursor in milk fat

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