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Filtering by: Creator Clausing-Lee, Marianne Sue Remove constraint Creator: Clausing-Lee, Marianne Sue Academic Affiliation Food Science and Technology Remove constraint Academic Affiliation: Food Science and Technology Rights Statement Copyright Not Evaluated Remove constraint Rights Statement: Copyright Not Evaluated

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Heterotrophic bacteria associated with a feed algae for oyster larvae

Creator:

Johnson, Lynn I.

Abstract:

Aerobic heterotrophic bacteria associated with oyster larvae feed algae Isochrysis galbana, Monochrysis lutheri and Pseudoisochrysis paradoxa were isolated and enumerated. The bacterial numbers ranged from 7.8x10³ to 3.9x10⁶ CFU per ml. The bacteria associated with Pseudoisochrysis sp. were identified and the majority of isolates belonged to genera Leucothrix (51%). Also...

Resource Type:

Masters Thesis

Full Text:

^^^^ T)r. Jdrig S. Lee f Aerobic heterotrophic bacteria associated with oyster larvae feed algae
Microorganisms isolated from sand filtered bay water and the proteolytic activity of a flavobacterium isolate

Creator:

Canhos, Vanderlei Perez

Resource Type:

Dissertation

Full Text:

® Typed by Sue Hecht for Vanderlei Perez Canhos ACKNOWLEDGEMENTS This thesis is dedicated to my
Malonaldehyde : certain chemical and biological properties

Creator:

Crawford, David Lee

Abstract:

Malonaldehyde, a three carbon dialdehyde, is one of the numerous carbonyl compounds associated with oxidative deterioration of food lipids. It is assumed to be formed as a product of lipid autoxidation occurring according to the generally accepted free radical mechanism. This compound is of great interest because of its potential...

Resource Type:

Dissertation

Full Text:

AN ABSTRACT OF THE THESIS OF David Lee Crawford for the
Dietary protein and aflatoxin B₁ metabolism in rainbow trout (Salmo gairdneri)

Creator:

Stott, William T.

Abstract:

Dietary protein intake has been observed to influence the induction of cancer in animals exposed to carcinogens, presumably by affecting the activities of enzyme systems which metabolize them. One such carcinogen is aflatoxin B₁ (AFB₁) a mold metabolite and frequent contaminant of foodstuffs. Variations in the levels of dietary proteins...

Resource Type:

Dissertation

Full Text:

presented April 28, 1978 Typed by Sue Hecht for William Thomas Stott ACKNOWLEDGEMENTS The author
Alteration in levels and synthesis of proteins in trout hepatocytes due to dietary cyclopropenoid fatty acid[s]

Creator:

Perdew, Gary H.

Abstract:

Cyclopropenoid fatty acids (CPFA) are unique compounds that contain a highly strained and reactive cyclopropene ring structure. These compounds have been shown to cause a number of toxic effects in a variety of animals. Rainbow trout (Salmo gairdneri) have proven to be particularly sensitive to CPFA. Studies have revealed that...

Resource Type:

Dissertation

Full Text:

, 1984 Typed by Sue Hecht for Gary H. Perdew ACKNOWLEDGEMENTS I wish to thank Drs. Daniel P
Development of optimum pasteurization conditions for surimi seafood

Creator:

Shie, Jin-Shan

Resource Type:

Masters Thesis

Full Text:

, 1990, Lee, 1986; Park, 1995; Verrez- Bagnis et al., 1993; Yang, 1997). Pasteurization with proper
Descriptive analysis of Pinot noir juice and wine qualities

Creator:

Ludwig-Williams, Nancy

Abstract:

The overall purpose of this study was to develop sensory evaluation methodology whereby wine quality can be predicted from juice quality. Descriptive analysis was used by a trained panel to describe Pinot noir juice and wine from three sources. From each source, one wine and four juice samples (a control...

Resource Type:

Masters Thesis

Full Text:

Hsu, Youling Xiong, Lee Ann Henderson, and Anna Marin for their friendship and assistance. The
Characterization and detection of potential adulterants in apple juice by pattern recognition methods

Creator:

Pilando, Leticia S.

Abstract:

Fruit juice concentrates- hard pear, soft pear, fig, prune, raisin, white grape, and pineapple, and sweeteners-invert beet, invert cane, and high fructose corn syrup (HFCS) were characterized by sugar profiles, nonvolatile acid profiles, UV spectral profiles, and mineral content. These fruit juices and sweeteners were also used to adulterate commercial...

Resource Type:

Dissertation

Full Text:

their assistance, concern, and friendship; to Anne, Dawn, Sue, and Wanda for their help and trust
The effect of freezing and freeze-drying on the physico-chemical changes in Northwest strawberries

Creator:

Rao, Akkinapally Venketeshwer

Abstract:

Preservation of food by freezing is a common method of processing. Of relatively recent origin is the freeze-drying method. This method has several advantages over other methods of preservation, but is not free of problems, one of which is the maintenance of appearance and texture. In the present study, the...

Resource Type:

Dissertation

Full Text:

Figure Page 1 Schematic representation of product ex- amination 44 2 Modified Lee-Kramer Shear Press
Use of ion-exchange and direct osmotic concentration technologies for processing cantaloupe juice

Creator:

Galeb, Abduljalil D. S.

Resource Type:

Dissertation

Full Text:

criterion for detecting adulteration in fruit juices (Lee and Wrolstad, 1988). Organic acids might be
Development of a process for production of cantaloupe juice concentrate and determination of its composition and quality

Creator:

Galeb, Abduljalil Derhm Saeed

Abstract:

Fresh ripe, cantaloupes were processed into juice and juice concentrate. Processing trials were conducted on fresh and frozen fruits with and without rind. The effects of maceration enzymes and fining agents on yield and quality were investigated. Compositional measurement included °Brix, pH, titratable acidity, formol values, ascorbic acid content, total...

Resource Type:

Masters Thesis

Full Text:

-6.6, Lee (1975) reported a pH value of 5.3, and Nath and Ranganna (1977) reported a pH range from
Perceptual characteristics of selected acidulants by different sensory and multivariate methods

Creator:

Rubico, Sonia Mendoza

Abstract:

The taste qualities of acidulants have not been studied in detail despite the fact that they are widely used by the food industry. Studies on characterizing the sensory properties of organic and inorganic acids are very limited. Reported studies are commonly on threshold, equi-sour and the time intensity values of...

Resource Type:

Dissertation

Full Text:

(Micketts and Olson, 1974) and pigskin gelatin ( Lee and Kim, 1986). •LACTIC ACID Lactic acid is one
Changes in the lipid composition of rainbow trout (Salmo gairdnerii) fed cyclopropenoid fatty acids

Creator:

Roehm, Jeffrey Noyes

Abstract:

Rainbow trout were fed semi-purified diets containing cyclopropenoid fatty acids, and the biological effects of these acids were investigated. These fatty acids occur naturally in cottonseed oil and have been implicated in a large number of physiological disorders. Included in this study was an investigation of the pattern of deposition...

Resource Type:

Dissertation

Full Text:

guidance throughout the course of this work. Special thanks is also extended to Dr. D.J. Lee, Mr
The use of chicken egg yolk vesicles as a potential food system for juvenile Pacific oysters

Creator:

Erickson, Marilyn C.

Resource Type:

Dissertation

Full Text:

Technology Dean of Graduat^Spool (j Date thesis is presented February 11, 1985 Typed by Sue Hecht
Diffusion of sugar, acids and pigments during processing and storage of canned berries

Creator:

Boziotis, Constantinos Andreas

Abstract:

Processing and storage of berry fruits is accompanied by various changes, the important ones being the changes in the soluble solids content, titratable acidity, pH, pigments, and texture. A study was made of these changes in processed strawberries, raspberries, blackberries and blueberries, still cooked and stored at 78°F for one...

Resource Type:

Masters Thesis

Full Text:

- sue. The soft fruits, which belong to the small fruit class called berries, undergo the
Effect of moisture, temperature, and sulfur dioxide on color of dried apples

Creator:

Sayavedra-Soto, Luis Alberto

Abstract:

When sulfur dioxide is used in commercial drying of fruits in combination with low storage temperatures, browning and microbial spoilage can be inhibited. However, the relationship between moisture level, storage temperature, and sulfur dioxide content on the color of dried fruit is not known; therefore the purpose of this research...

Resource Type:

Masters Thesis

Full Text:

Dean of Graduate School f" Date thesis is presented July 28, 1980 Typed by Sue Hecht for Luis
Investigation of methods for determination and prevention of protein instability in wines

Creator:

Ngaba-Mbiakop, Pierre Rolland

Resource Type:

Dissertation

Full Text:

, 1981 Typed by Sue Hecht for Pierre Roiland Ngaba-Mbiakop ACKNOWLEDGEMENTS The author wishes
Carbonation perception : lexicon development and time-intensity studies

Creator:

Harper, Steven James

Abstract:

A lexicon describing the sensory perception of carbonated water was developed. Temporal aspects and differing ingestion conditions were investigated for Bite and Burn sensation using time-intensity (T-I). Four CO₂ levels (0, 1.7, 2.8, and 4.6 volumes) at 3°C and 10°C were tested. Trained panelists used a 16-pt category scale for...

Resource Type:

Dissertation

Full Text:

partner, Sue Parrott. She has accompanied me on my journeys through life, has been extremely flexible
Characterization of biochemical, functional properties, and market potential of Pacific whiting fish sauce

Creator:

Tungkawachara, Somjintana

Abstract:

Biochemical properties, functional properties, and market potential of Pacific whiting (PW) fish sauce were investigated. Biochemical properties of fish sauce made from whole fish (W) and a mixture (1:1) of whole fish and surimi byproducts (WB) were compared. Market potential was evaluated through phone interviews and consumer panelists. Proteolysis was...

Resource Type:

Dissertation

Full Text:

Nancy, Toni, Angee, Jana, Sue, Julia, and Tami as well for their assistance and encouragement. In
The potato : composition, non-enzymatic browning and anthocyanins

Creator:

Rodriguez-Saona, Luis Enrique

Abstract:

Chipping varieties and model systems were used to determine the role of potato constituents on chip color. Composition was evaluated by HPLC and chip color measured using a ColorQuest colorimeter. Reducing sugar (RS) content did not completely explain color quality when present in low concentrations (<60 mg/lOOg). Levels of ascorbic...

Resource Type:

Dissertation

Full Text:

Jung-Min Lee and visiting scientists Beatriz Gloria, Grete Skrede, Alejandro Ordaz, Alexandra Pazmino

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Academic Affiliation

Food Science and Technology[remove]22

Advisor

Mcdaniel, Mina R.4
Wrolstad, Ronald E.4
Park, Jae W.3
Sinnhuber, Russell O.3
Selivonchick, Daniel P.2
more Advisors »

Commencement Year

Commencement Year range begin – Commencement Year range end

Current results range from 1963 to 2005

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Committee Member

Mathews, Christopher K.2
McDaniel, Mina2
McDaniel, Mina R.2
Cain, Bob F.1
Daeschel, Mark A.1
more Committee Members »

Creator

Boziotis, Constantinos Andreas1
Canhos, Vanderlei Perez1
Crawford, David Lee1
Erickson, Marilyn C.1
Galeb, Abduljalil D. S.1
more Creators »

Date

Date range begin – Date range end

Current results range from 1963 to 2004

View distribution

Decade

2000-20092
1990-19997
1980-19898
1970-19791
1960-19694

Degree Field

Food Science and Technology18
Food Science3
Food Technology1

Degree Level

Doctoral15
Master's7

Degree Name

Doctor of Philosophy (Ph.D.)15
Master of Science (M.S.)7

Language

English [eng]22

Non-Academic Affiliation

Oregon State University. Graduate School22

Peer Reviewed

No22

Resource Type

Dissertation15
Masters Thesis7

Rights Statement

Copyright Not Evaluated[remove]22

Subject

Fruit juices -- Flavor and odor2
Senses and sensation2
Acids1
Aldehydes1
Algae as feed1
more Subjects »

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