Index Catalog // ScholarsArchive@OSU

Direct injection gas chromatography of volatiles from fishery products

Creator:: Hilderbrand, Kenneth S., Jr.
Abstract:: The use of gas chromatography for the separation, comparison, and subsequent identification of flavor volatiles from food products has proven highly successful in recent years. The development of various techniques for the concentration of the volatiles before gas chromatographic analysis has greatly extended the use of this important analytical tool....
Resource Type:: Masters Thesis
Full Text:: Charge of Major Head of Department of Food S&i^nce and Technology zz; Dean of Graduate School Date

Biochemical and Physical Characterization of Fish Protein Isolate and Surimi for their Compatibility

Creator:: Kobayashi, Yuka
Abstract:: There are presently two successful methods used to refine fish muscle proteins: surimi and fish protein isolate (FPI). Both surimi and FPI have the ability to form an elastic gel upon comminution and heating. However, their gelation behaviors are different as they are refined in a biochemically opposite way based...
Resource Type:: Dissertation
Full Text:: express my gratitude to the members of my graduate committee; Dr. Andrew S. Ross, Dr. Christina A. M

Commercial application of high pressure processing for inactivating Vibrio parahaemolyticus in Pacific oysters (Crassostrea gigas)

Creator:: Ma, Lei
Abstract:: Vibrio parahaemolyticus is a Gram-negative, halophilic pathogen that occurs naturally in coastal and estuarine environments. This human pathogen is frequently isolated from a variety of seafood, particular oysters, and is the leading cause of gastroenteritis associated with seafood consumption. Several outbreaks of V. parahaemolyticus infections linked to consumption of raw...
Resource Type:: Masters Thesis
Full Text:: , 180 and 210 s. Populations of V. parahaemolyticus in oysters after processes were analyzed with the 5

Characterization of Vibrio parahaemolyticus isolated from Oregon and Washington coastal water and development of improved methods for Vibrio parahaemolyticus detection

Creator:: Duan, Jingyun
Abstract:: Distribution of Vibrio parahaemolyticus in Oregon and Washington oystergrowing areas was studied between November 2002 and October 2003. V. parahaemolyticus was detected in 14.3% of oyster, 23.0% of seawater, and 44.4% of sediment samples with very low levels (≤7.4 MPN/g) of pathogenic strains being detected in oysters. Occurrence of V....
Resource Type:: Dissertation
Full Text:: 12 isolates were identical to two clinical strains involved in 1997's outbreak in Oregon and

Lipid hydrolysis and oxidation development in frozen mackerel (Scomber scombrus): Effect of a high hydrostatic pressure pre-treatment

Creator:: Vázquez, Manuel, Torres, J. Antonio, Gallardo, José M., Saraiva, Jorge A., and Aubourg, Santiago P.
Abstract:: This work focused on assessing lipid damage during the storage of frozen Atlantic mackerel (Scomber scombrus) subjected to a high hydrostatic pressure (HHP) treatment (150, 300, 450 MPa with holding times of 0.0, 2.5, and 5.0 min) prior to freezing. The extent of lipid hydrolysis (free fatty acids) and oxidation...
Resource Type:: Article
Full Text:: -treatment Vázquez, M., Torres, J. A., Gallardo, J. M., Saraiva, J., & Aubourg, S. P. (2013). Lipid

Investigations of gluten proteins from functional and historical perspective

Creator:: Zhang, Ying
Abstract:: Wheat (Triticum aestivum) is one of the world’s major staple food crops, with flour produced from starchy endosperm being used for breads, cakes, noodles and various other wheat-based foods. The unique bread making properties of wheat are primarily attributed to its gluten-forming storage proteins: gliadins and glutenins. This study investigated...
Resource Type:: Masters Thesis
Full Text:: : _____________________________________________________ Andrew S. Ross Wheat (Triticum aestivum) is one of the world’s major staple food

Factors Affecting the Efficacy of Depuration for Decreasing Vibrio parahaemolyticus Contamination in Pacific Oysters (Crassostrea gigas)

Creator:: Hou, Yishu
Abstract:: Vibrio parahaemolyticus is a foodborne pathogen recognized as the leading cause of acute gastroenteritis associated with consumption of raw and undercooked seafood, particularly raw oysters, with major symptoms of nausea, vomiting, abdominal cramps and diarrhea. It is estimated that 45,000 cases of V. parahaemolyticus infection occur each year in the...
Resource Type:: Masters Thesis

Application of probiotics and green tea extract in post-harvest processes of Pacific oysters (Crassostrea gigas) for reducing Vibrio parahaemolyticus and extending shelf life

Creator:: Xi, Dunyu
Abstract:: Vibrio parahaemolyticus is a human pathogen which is prevalent in marine environment. Consumption of raw or undercooked seafood contaminated with V. parahaemolyticus can cause foodborne illness. This study investigated the application of probiotics in depuration for reducing V. parahaemolyticus in raw Pacific oysters (Crassostrea gigas) and the utilization of green...
Resource Type:: Masters Thesis
Full Text:: and others 2003b). More recently, high-pressure processing treatment of 293 MPa for 120 s at

Refrigerated seawater depuration for reducing Vibrio parahaemolyticus contamination in raw Pacific oysters (Crassostrea gigas)

Creator:: Yang, Qianru
Abstract:: Vibrio parahaemolyticus is a seafood-borne pathogen that can cause gastroenteritis in humans. This study investigated the effectiveness of refrigerated seawater (5°C) depuration on reducing V. parahaemolyticus in raw Pacific oysters (Crassostrea gigas). Raw Pacific oysters were inoculated with a mixed culture of five clinical strains of V. parahaemolyticus and depurated...
Resource Type:: Masters Thesis
Full Text:: isolated from outbreaks occurred on the West Coast of the U. S. from 1979 to 1995 revealed that 98% of

Cellulose Nanomaterial Incorporated Edible Coatings for Improving Storability of Postharvest Fruit: Mechanisms, Development and Validation

Creator:: Deng, Zilong
Abstract:: The overall objective of this dissertation study was to develop and validate the performance of cellulose nanomaterials (CNs) incorporated fruit coatings for improving the storability of postharvest pears and bananas under various storage conditions. Four specific studies were conducted to fulfill the research objectives as stated below. First, cellulose nanocrystal...
Resource Type:: Dissertation
Full Text:: ., Guillén, F., Valverde, J.M., Castillo, S., Serrano, M., 2016. 5 - Recent developments of 1

ScholarsArchive@OSU

Direct injection gas chromatography of volatiles from fishery products

Biochemical and Physical Characterization of Fish Protein Isolate and Surimi for their Compatibility

Commercial application of high pressure processing for inactivating Vibrio parahaemolyticus in Pacific oysters (Crassostrea gigas)

Characterization of Vibrio parahaemolyticus isolated from Oregon and Washington coastal water and development of improved methods for Vibrio parahaemolyticus detection

Lipid hydrolysis and oxidation development in frozen mackerel (Scomber scombrus): Effect of a high hydrostatic pressure pre-treatment

Investigations of gluten proteins from functional and historical perspective

Factors Affecting the Efficacy of Depuration for Decreasing Vibrio parahaemolyticus Contamination in Pacific Oysters (Crassostrea gigas)

Application of probiotics and green tea extract in post-harvest processes of Pacific oysters (Crassostrea gigas) for reducing Vibrio parahaemolyticus and extending shelf life

Refrigerated seawater depuration for reducing Vibrio parahaemolyticus contamination in raw Pacific oysters (Crassostrea gigas)

Cellulose Nanomaterial Incorporated Edible Coatings for Improving Storability of Postharvest Fruit: Mechanisms, Development and Validation

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