Index Catalog // ScholarsArchive@OSU

Influence of polyphosphates on the emulsifying capacity of milk and meat proteins

Creator:: Cummins, Armando
Abstract:: The influence of polyphosphates upon the emulsification of enzymatic hydrolyzates of casein and lactalbumin and upon salt-soluble meat proteins was determined by a model system in which oil-in-water emulsions were formed. Sodium acid pyrophosphate, sodium tripolyphosphate and sodium hexametaphosphate were mixed together in a weight ratio of 4:2:4, respectively, to...
Resource Type:: Masters Thesis
Full Text:: 27, 1974 (Major Department) (Date) Title; INFLUENCE OF POLYPHOSPHATES ON THE EMULSIFYING

The effectiveness of dietary learning on hedonic responses to a novel, initially disliked vegetable

Creator:: Towers, Nicole
Abstract:: A previous study conducted in our laboratory demonstrated the critical role that retronasal odors play in vegetable liking and disliking. It remains unclear, however, why some individuals like certain vegetable odors, while others do not. A possible explanation is that some individuals have learned to like the odor of a...
Resource Type:: Masters Thesis
Full Text:: to try that stimuli again; this is called learned aversion (Nachman and Jones 1974). Learned

Study of sulfite mutants of Saccharomyces cerevisiae

Creator:: Wightman, JoLynne Dee
Abstract:: Sulfite mutants representing five complementation groups, previously derived from an ethyl methanesulfonate-treated haploid strain of Saccharomyces cerevisiae were studied. Although the wildtype S. cerevisiae strain used (isogenic to X2180-1 A) had a basal tolerance for sulfite (7 μM free H₂SO₃), the sensitive and resistant mutants were found to tolerate less...
Resource Type:: Masters Thesis
Full Text:: friendship and support: Nina Price, Dr. Sam Beattie, Dr. Bret Luick, Randy Bender, Sidney Kirtley, Vibeke

Data Mining in Food Science Research and Technical Functionality of Wheat Straw-Derived Fibers

Creator:: Karaarslan Urhan, Tuba
Abstract:: This dissertation focused on data mining in food science research and on the technical functional properties of wheat straw-derived biorefinery-byproduct fiber preparations as related to potential applications as food ingredients. This first study evaluated the importance of electronic bibliographic database selection and multiple database usage during the information retrieval phase...
Resource Type:: Dissertation
Full Text:: , Carroll, Booth, & Wong, 2010). These strategies include not only extensive literature searching using

A study of nisin resistance in Listeria monocytogenes Scott A

Creator:: Ming, Xintian
Abstract:: Eight foodborne pathogenic and spoilage Gram-positive bacteria were evaluated for their spontaneous resistance frequencies to the peptide antimicrobial nisin. In brain heart infusion (BHI) medium, nisin resistance frequencies were in the range of l06 to l08 when exposed to nisin at concentrations 2 to 4 times the minimal inhibitory concentrations....
Resource Type:: Dissertation
Full Text:: the activity of nisin. Jones (1974) observed that nisin was more effective in controlling

Frameshift mutagenicity of flavonol glycosides activated by human fecalase enzyme

Creator:: Dardiri, Moawia Mohamed
Abstract:: Many substances in the plant kingdom and in man's diet occur as glycosides. Recent studies have indicated that many glycosides that are not mutagenic in tests such as the Salmonella/microsome test become mutagenic upon hydrolysis of the glycosidic linkages. The Salmonella/microsome test utilizes a liver homogenate to approximate mammalian metabolism...
Resource Type:: Dissertation
Full Text:: sequence in the structural gene for histidine dehydrogenase [Isono and 6 Young, 1974], the mutation

Use of anthocyanin analyses to determine glycosidase activity in juice- and wine-processing enzymes

Creator:: Wightman, JoLynne Dee
Resource Type:: Dissertation
Full Text:: Bender, Sidney Jordan, Nina Price, Mary Beth Gangloff, Nib Youseff- Hakimi, Sudarshan Nadathur, Scott

The use of chicken egg yolk vesicles as a potential food system for juvenile Pacific oysters

Creator:: Erickson, Marilyn C.
Resource Type:: Dissertation

Qualitative evaluation of the proteolytic activity in the muscle of Pacific whiting (Merluccius productus)

Creator:: Erickson, Marilyn C.
Abstract:: The proteolytic enzymes in the muscle fluid of Pacific whiting (Merluccius productus) were studied and compared to those found in muscle fluid of true cod (Gadus macrocephalus). Preliminary studies indicated three pH optima of activity for whiting, pH 3.5-3.9, 4.3-4.6 and 7.1-7.2. Only two pH optima were found for the...
Resource Type:: Masters Thesis
Full Text:: ., 1974). In another study conducted by Makinodan and Ikeda (1969b), a proteinase active in the acid

Roles of yeast and lactic acid bacteria in malolactic fermentation of wines : a chemical and sensory study

Creator:: Avedovech, Richard M.
Abstract:: The purposeful induction of malolactic fermentation (MLF) in wines such as Pinot Noir and Chardonnay is an established commercial wine making practice in Oregon. This induction is not always successful, especially with white wines, such as Chardonnay. A study was initiated to examine the compatibility of yeasts commonly used in...
Resource Type:: Dissertation
Full Text:: and aromas (Beelman and Gallander, 1979; Kunkee, 1974; Lafon-Lafourcade and Ribereau-Gayon, 1984

ScholarsArchive@OSU

Influence of polyphosphates on the emulsifying capacity of milk and meat proteins

The effectiveness of dietary learning on hedonic responses to a novel, initially disliked vegetable

Study of sulfite mutants of Saccharomyces cerevisiae

Data Mining in Food Science Research and Technical Functionality of Wheat Straw-Derived Fibers

A study of nisin resistance in Listeria monocytogenes Scott A

Frameshift mutagenicity of flavonol glycosides activated by human fecalase enzyme

Use of anthocyanin analyses to determine glycosidase activity in juice- and wine-processing enzymes

The use of chicken egg yolk vesicles as a potential food system for juvenile Pacific oysters

Qualitative evaluation of the proteolytic activity in the muscle of Pacific whiting (Merluccius productus)

Roles of yeast and lactic acid bacteria in malolactic fermentation of wines : a chemical and sensory study

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