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Cellulase system of Trichoderma reesei QM9414 : a study of its apparent sustrate inhibition

Creator:: Huang, Xiaolin
Resource Type:: Dissertation
Full Text:: glucanohydrolase (endoglucanase or EG; EC 3.2.1.4), (2) l,4-(3-D-glucan cellobiohydrolase (exoglucanase or

Stability of rainbow trout (Salmo gairdneri) muscle lysosomes

Creator:: Whiting, Richard Charles
Abstract:: Studies were conducted to determine the post-mortem stability of lysosomes in the white muscle of rainbow trout (Salmo gairdneri) and to determine whether lysosomal stability was related to rigor mortis and its subsequent dissolution. In addition, isolated lysosomes were subjected to different environments in an attempt to detect some of...
Resource Type:: Dissertation
Full Text:: . The cathepsins pre- sently recognized are: A (EC 3. 4. 2. -), Bl and B2 (EC 3. 4. 4. -), C

Proteolytic and chemical changes of some minor nitrogen compounds and extra protein of bovine muscle during aging

Creator:: Petropakis, Heracles John
Abstract:: Investigations were conducted to determine whether the low molecular weight nitrogen compounds and the extra protein complex of bovine psoas major muscle were altered during a 12-day aging period. Electrophoretic studies of soluble proteins either before or after gel filtration on Sephadex G-25 columns indicated that the soluble proteins were...
Resource Type:: Dissertation

Chemistry of fruity flavors produced by Pseudomonas fragi

Creator:: Reddy, Mallangi Chandra Sekhara
Resource Type:: Dissertation

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:: through the EC-1 gas inlet valve to the ion source. The remaining 95% of the effluent was directed

Development of analytical methodology for verification of authenticity of apple juice

Creator:: Lee, Hyoung S.
Abstract:: Apples growing in New Zealand, Argentina, Mexico, Michigan and Washington were used to provide the compositional data and to develop the analytical procedures for the use in verification of authenticity of apple juices. High Performance Liquid Chromatography (HPLC) techniques were applied for glucose, fructose, sucrose, sorbitol, malic, citric, quinic, shikimic,...
Resource Type:: Dissertation

Chemistry of the flavor deterioration of sterilized concentrated milk

Creator:: Arnold, Roy Gary
Abstract:: Deterioration of the flavor of sterilized concentrated milk (SCM) is recognized as the principal limiting factor to commercial acceptance of this product. Although a number of volatile compounds have been identified in SCM, quantitative information on these compounds is lacking. It is therefore difficult to ascertain the significance of these...
Resource Type:: Dissertation

Flavor chemistry of blue cheese

Creator:: Anderson, Dale Fredrick
Abstract:: Numerous attempts have been made to identify the flavor compounds in Blue cheese, however, duplication of Blue cheese flavor has not yet been accomplished. Therefore, it was desirable to make a qualitative and quantitative investigation of Blue cheese flavor compounds and to study the effect of certain microorganisms on Blue...
Resource Type:: Dissertation

Protein adsorption on chitosan-polyanion complexes : application to aqueous food processing wastes

Creator:: Savant, Vivek
Abstract:: Chitosan has been proposed as a "natural" coagulating agent to solve wastewater problems. The main hindrance in this commercial chitosan application has been its low cost effectiveness. The hypothesis in our research is that chitosan complexes with natural polyanions is more effective than chitosan alone, particularly in recovering low concentration...
Resource Type:: Dissertation
Full Text:: was implemented wherein tyrosinase (polyphenol oxidase, EC 1.14.18.1) catalyzed oxidation of phenols

The role of ethanol and certain ethyl esters in the fruity flavor defect of Cheddar cheese

Creator:: Bills, Donald D.
Abstract:: During the course of ripening, Cheddar cheese frequently develops a flavor defect described as fruity. Recent work has indicated that the use of certain starter cultures ultimately results in the development of the defect as the cheese ages. The flavor compounds responsible for the defect, however, have not been elaborated....
Resource Type:: Dissertation

ScholarsArchive@OSU

Cellulase system of Trichoderma reesei QM9414 : a study of its apparent sustrate inhibition

Stability of rainbow trout (Salmo gairdneri) muscle lysosomes

Proteolytic and chemical changes of some minor nitrogen compounds and extra protein of bovine muscle during aging

Chemistry of fruity flavors produced by Pseudomonas fragi

Flavor chemistry of Swiss cheese

Development of analytical methodology for verification of authenticity of apple juice

Chemistry of the flavor deterioration of sterilized concentrated milk

Flavor chemistry of blue cheese

Protein adsorption on chitosan-polyanion complexes : application to aqueous food processing wastes

The role of ethanol and certain ethyl esters in the fruity flavor defect of Cheddar cheese

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