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Filtering by: Creator Di, Y. Remove constraint Creator: Di, Y. Academic Affiliation Food Science and Technology Remove constraint Academic Affiliation: Food Science and Technology Language English [eng] Remove constraint Language: English [eng]

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  • Factors affecting the antimicrobial activity of vitamin K₅

    Creator:
    Merrifield, Larry Stanford
    Abstract:
    Vitamin K₅, 4-amino-2-methyl-1-naphthol hydrochloride, a water soluble analog of vitamin K has been shown to possess an antimicrobial activity toward many bacteria, molds, and yeast. Much of the work reported in the literature is on its use as a food preservative, and it was the purpose of this study to...
    Resource Type:
    Masters Thesis
    Full Text:
    the guidance of Dr. H. Y. Yang, Associate Professor of Food Science and Technology. The

  • 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

  • The preparation of common prebiotic oligosaccharides with defined degree of polymerization

    Creator:
    Ooi, Megan C. Y.
    Abstract:
    Prebiotics are a subset of dietary fiber that is growing in demand within the food industry. The health benefits of prebiotics have been well established, leading to the increase in its incorporation into various food products. Given the importance of prebiotics as functional ingredients, it is important to understand their...
    Resource Type:
    Masters Thesis
    Full Text:
    acetonitrile (CAS 75-05-8) from Fischer Scientific (Fair lawn NJ), deionized (DI) water (18.2 Ω, produced

  • Nutritional Composition Changes in Alaska Pollock (Gadus chalcogrammus) During and Between Bering Sea A and B Seasons

    Creator:
    Hintermeister, Clara A.
    Abstract:
    Alaska pollock (Gadus chalcogrammus) is a schooling whitefish native to the Bering Sea that is prized for its fillets, surimi, roe, and milt. Fillets are frequently used for popular products such as fish and chips. If collected, roe and milt are commonly exported to South Korea and Japan. However, no...
    Resource Type:
    Masters Thesis

  • Diurnal Temperature Range Compression Hastens Berry Development and Modifies Flavonoid Partitioning in Grapes

    Creator:
    Cohen, Seth D., Tarara, Julie M., and Kennedy, James A.
    Abstract:
    Temperatures during the day and night are known to influence grape berry metabolism and resulting composition. In this study, the flavonoid composition of field-grown Vitis vinifera L. cv. Merlot berries was investigated as a function of diurnal temperature range (DTR). The DTR was compressed by cooling berries during the day...
    Resource Type:
    Article
    Full Text:
    the partitioning of anthocyanins and flavonols toward B-ring di-substitution. Compressing the DTR of

  • 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

  • Application of Ohmic Heating for Accelerating Fish Sauce Fermentation

    Creator:
    Kim, Hyung Joo
    Abstract:
    Fish sauce is a fermented condiment made primarily from anchovies and is popularly used in Asian countries as it provides unique salty and umami flavor. Its consumption is no longer limited to Southeast Asian countries, but extended to Europe, United States and Canada as a condiment in their food. Fish...
    Resource Type:
    Masters Thesis
    Full Text:
    microbes to completely degrade proteins to amino acids and/or di-peptides. Therefore, many trials