Index Catalog // ScholarsArchive@OSU

The effect of sucrose, aspartame, acesulfame-K and blended aspartame/acesulfame-K on orange and strawberry flavor in model solutions

Creator:: Wiseman, Jennifer Jo
Abstract:: The effect of sweeteners on fruit flavor perception was studied through the use of fruitiness power functions for unsweetened and sweetened model systems. In the first part of the study, two isosweet concentrations of aspartame and sucrose were determined and combined with five concentrations of orange and strawberry flavorants. Fruitiness...
Resource Type:: Masters Thesis
Full Text:: . Acesulfame-K 5 D. Aspartame/acesulfame-K Mixtures 5 II. Interactions 6 A. Taste Mixtures with the Same

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:: , 1964 Titie FACTORS AFFECTING THE ANTIMICROBIAL ACTIVITY OF VITAMIN K 5 Abstract

Characterization of Pacific whiting proteinase P-II and partial cloning of cathepsins L and K cDNA from rainbow trout liver

Creator:: Nickel, Xianbin F.
Abstract:: Proteinase P-II purified from parasitized Pacific whiting muscle was previously identified to be one form of cathepsin L. It appeared to be present in three isozymatic forms on non-denaturing PAGE gel stained for activity. Its autolytic degradation was observed on SDS-PAGE gel under its optimum condition, 55°C and pH 5.5,...
Resource Type:: Masters Thesis
Full Text:: L P R K D R s V D W s V D W s V D W s V D W s V D W Y V D W S F D A

Bacillus subtilis endospore coat protein solubilization methods for studying effects of high pressure precessing

Creator:: Gandhi, Kalpesh K.
Abstract:: Spores of foodborne pathogens such as Clostridium botulinum, Clostridium perfringens and Bacillus cereus are widely distributed in nature. Presence of those spores in food products, particularly C. botulinum spores in vacuum packed, ready-to-eat low-acid products, is a great safety concern. The research here described is a first effort towards understanding...
Resource Type:: Masters Thesis
Full Text:: AN ABSTRACT OF THE THESIS OF Kalpesh K. Gandhi for the degree

Application of ozone as a disinfectant for commercially processed seafood

Creator:: Hansen, Jenny K.
Abstract:: Pacific oysters (Crassostrea gigas), Alaska pink salmon (Oncorynchus gorbuscha) roe and chum salmon (Oncorynchus keta) fillets were treated with aqueous ozone in both pilot plant and commercial settings to determine its effect on shelf-life and microbial changes. The microbial quality was analyzed by conducting pyschrotrophic and coliform plate counts on...
Resource Type:: Masters Thesis
Full Text:: AN ABSTRACT OF THE THESIS OF Jenny K. Hansen for the degree of

Hydrolytic methods for the quantification of fructose-equivalents in herbaceous biomass

Creator:: Nguyen, Stefanie K.
Abstract:: A low, but significant, fraction of the carbohydrate portion of herbaceous biomass may be composed of fructose/fructosyl-containing components (“fructose equivalents”); such carbohydrates include sucrose, fructo-oligosaccharides, and fructans. Standard methods used for the quantification of structural-carbohydrate-derived neutral monosaccharide-equivalents in biomass are not particularly well suited for the quantification of fructose equivalents...
Resource Type:: Masters Thesis
Full Text:: ABSTRACT ON THE THESIS OF Stefanie K. Nguyen for the degree of Master of Science in Food Science

Development of methods for analysis and sensory threshold determination of malt derived flavor components in beer

Creator:: Lukes, Bryce K.
Abstract:: Malt, wort and beer samples representing a single pilot brew were extracted from Celite columns with Freon 114. Total extracts were analyzed by gas chromatography/mass spectrometry. Compounds were identified that were unique or common to beer, wort or malt and quantities present were determined for those common to the three...
Resource Type:: Masters Thesis
Full Text:: AN ABSTRACT OF THE THESIS OF Bryce K. Lukes for the degree of

The stability of ascorbic acid in bottled cranberry-based beverages under home-use conditions

Creator:: Wong, Geoffrey K.
Abstract:: Commercially bottled, vitamin C-fortified, cranberry juice cocktail and cranberry-apple (cranapple) juice drinks were stored at 5°C under simulated home-use conditions. Ascorbic acid (AA) and dehydroascorbic acid (DHA) levels were evaluated over a period of seven days by high performance liquid chromatography (HPLC). Total vitamin C content was also determined by...
Resource Type:: Masters Thesis
Full Text:: AN ABSTRACT OF THE THESIS OF Geoffrey K. Wong for the degree of

Induction of autoantibodies in MRL/lpr mice exposed to 2% aniline denatured low-erucic acid rapeseed oil, an oil associated with the Spanish Toxic Oil Syndrome

Creator:: Richards, Carolyn L. K.
Abstract:: In 1981, illegal processing of rapeseed oil by a Spanish oil refinery resulted in the mass foodborne illness epidemic known as Toxic Oil Syndrome (TOS). The toxic oil associated with this epidemic was sold in neighborhood markets and by itinerant salesmen as inexpensive olive oil. Ingestion of the toxic oil...
Resource Type:: Masters Thesis
Full Text:: AN ABSTRACT FOR THE THESIS OF Carolyn L. K. Richards for the

Characterization of Bloomy Rind Cheese Recipes and the Impact of High Pressure Processing (HPP) on Cheese Quality

Creator:: Batty, Danton K. C.
Abstract:: Bloomy rind cheeses, including Camembert and Brie type cheeses, are highly susceptible to contamination by environmental pathogens during their manufacture and ripening. These cheeses undergo many physiochemical changes during ripening that provides these pathogens with a suitable environment to grow. One example of this change is an increase of pH...
Resource Type:: Masters Thesis
Full Text:: represented by L* (●), a* (○), and b* (△). d) Paste displacement: 15 min (●); 30 min (●); 45 min (●); 60 min

ScholarsArchive@OSU

The effect of sucrose, aspartame, acesulfame-K and blended aspartame/acesulfame-K on orange and strawberry flavor in model solutions

Factors affecting the antimicrobial activity of vitamin K₅

Characterization of Pacific whiting proteinase P-II and partial cloning of cathepsins L and K cDNA from rainbow trout liver

Bacillus subtilis endospore coat protein solubilization methods for studying effects of high pressure precessing

Application of ozone as a disinfectant for commercially processed seafood

Hydrolytic methods for the quantification of fructose-equivalents in herbaceous biomass

Development of methods for analysis and sensory threshold determination of malt derived flavor components in beer

The stability of ascorbic acid in bottled cranberry-based beverages under home-use conditions

Induction of autoantibodies in MRL/lpr mice exposed to 2% aniline denatured low-erucic acid rapeseed oil, an oil associated with the Spanish Toxic Oil Syndrome

Characterization of Bloomy Rind Cheese Recipes and the Impact of High Pressure Processing (HPP) on Cheese Quality

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