Index Catalog // ScholarsArchive@OSU

Comparative activity and partial characterization of cathepsins in three species of Pacific sole

Creator:: Geist, Gary Michael
Resource Type:: Masters Thesis
Full Text:: AN ABSTRACT OF THE THESIS OF Gary Michael Geist for the Master

Identification of some compounds contributing to the stale flavor defect of sterilized concentrated milk

Creator:: Arnold, Roy Gary
Abstract:: Stale flavor development has been recognized as a defect of stored dry milk powders for several years. Recently, stale flavor development has been found to occur upon storage of sterilized concentrated milk, and is recognized as the principal limiting factor to commercial utilization of this process (Seibert, 1963). Some attempts...
Resource Type:: Masters Thesis
Full Text:: AN ABSTRACT OF THE THESIS OF Roy Gary Arnold for the M

Analytical approach to the quantitative analysis of silicon in plants : its application to plant silica extraction

Creator:: Boone, Carmen E.
Abstract:: The literature available on the silica content of herbaceous biomass, and its relative mobility in leaching/extraction systems, includes studies that have employed several different methods for silica quantification. This makes comparison of the data difficult. The objective of this thesis research was to determine the quantitative relationships between the measured...
Resource Type:: Masters Thesis

Edible food coatings to control potassium sorbate diffusion from surface into food bulk : characterization of the diffusion process in polysaccharide based films

Creator:: Vojdani, Fakhrieh
Abstract:: Edible coatings controlling preservative migration from surface to food bulk could inhibit surface microbial growth which is often the main cause of spoilage for many food products. In this project we focused our attention upon methylcellulose, hydroxypropyl methylcellulose, and chitosan as the structural component for such edible films. These films...
Resource Type:: Masters Thesis
Full Text:: major professor Dr. J. Antonio Torres for his expertise, inspiring guidance, encouragement, support

Microbial characterization of cassava (Manihot esculenta Crantz) fermentation

Creator:: Ngaba-Mbiakop, Pierre Rolland
Abstract:: Micro-organisms associated with gari, produced in Cameroun, Africa, by the traditional method and that produced in the laboratory, were isolated, identified, and screened for their abilities to produce gari flavor. Gari production, under the controlled conditions was attempted utilizing these isolates and the dairy starter cultures. Some of the volatiles...
Resource Type:: Masters Thesis
Full Text:: approved: I^F. J. S. Lee Micro-organisms associated with gari, produced in Cameroun, Africa, by

Plasma cholesterol levels, atherosclerosis and liver damage in rabbits fed cyclopropenoid fatty acids

Creator:: Ferguson, Thomas Lyle
Abstract:: In this five-week feeding study male New Zealand rabbits were fed diets containing cyclopropene fatty acids (CPFA), diets containing cholesterol, and diets with both CPFA and cholesterol added to test the effect of CPFA on cholesterol metabolism and atherosclerosis induction. When CPFA-fed animals were compared with control animals, they tended...
Resource Type:: Masters Thesis
Full Text:: FATTY ACIDS _^ _^ ^ , ^ ^ Abstract approved: ^ _^_^_ . D. J. Le^ f In this five

Time-temperature effects on Cheddar cheese ripening : sensory and microbiological changes

Creator:: Kirby, Constance Lamb
Resource Type:: Masters Thesis
Full Text:: Department of Food Science and Technology :/SJ Dean of Graduate Date thesis is presented X^C^W

Microbial stability of fresh cut pineapple and pineapple juice pasteurized by step-pulsed and static ultra high pressure treatments

Creator:: Aleman-Ordonez, Giovanna Dominick
Abstract:: Static ultra-high pressure (200, 270, and 340 MPa) and sinusoidal and step-pressure (0-270 MPa) pulses were compared by determining their effects on bacteria and yeast survival counts. Samples were commercial pineapple chunks used as is and fresh cut pineapple and pineapple juice inoculated with Saccharomyces cerevisiae 2407-1a. Surviving bacteria and...
Resource Type:: Masters Thesis
Full Text:: Ultra High Pressure Treatments Abstract approved: _ -r "7—y v \ J. Antonio ToiVes FoiVe s? —f

Flavor comparison of ultra high temperature processed milk heated by Ohmic heating and conventional methods

Creator:: He, Juan
Abstract:: Ultra high temperature (UHT) processing can extend shelf life of milk to several months without refrigeration, which is more convenient and energy saving than pasteurized milk. However, the poor acceptance caused by "cooked" flavors limits its marketing growth, especially in United States. Ohmic heating, which has a more uniform and...
Resource Type:: Masters Thesis
Full Text:: professors and students from Utah State University. Dr. Donald J. McMahon designed and organized overall

Rework Practices in the Dairy Industry and Their Potential Contribution to Microbial Spoilage

Creator:: Rush, Casey E.
Abstract:: Rework is a common practice in the dairy industry as a way for processors to minimize waste while recovering costs for dairy products that are unsaleable. The regulations available for reworking fluid dairy products only outline product eligibility requirements with a focus on repasteurization of the products containing rework as...
Resource Type:: Masters Thesis
Full Text:: express my deepest thanks to my mother and father, Susan and Gary Rush. Mom, you have always believed in

ScholarsArchive@OSU

Comparative activity and partial characterization of cathepsins in three species of Pacific sole

Identification of some compounds contributing to the stale flavor defect of sterilized concentrated milk

Analytical approach to the quantitative analysis of silicon in plants : its application to plant silica extraction

Edible food coatings to control potassium sorbate diffusion from surface into food bulk : characterization of the diffusion process in polysaccharide based films

Microbial characterization of cassava (Manihot esculenta Crantz) fermentation

Plasma cholesterol levels, atherosclerosis and liver damage in rabbits fed cyclopropenoid fatty acids

Time-temperature effects on Cheddar cheese ripening : sensory and microbiological changes

Microbial stability of fresh cut pineapple and pineapple juice pasteurized by step-pulsed and static ultra high pressure treatments

Flavor comparison of ultra high temperature processed milk heated by Ohmic heating and conventional methods

Rework Practices in the Dairy Industry and Their Potential Contribution to Microbial Spoilage

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