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Filtering by: Creator Erhard, Dean Hamilton Remove constraint Creator: Erhard, Dean Hamilton 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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Quantitative gas chromatographic analysis of synthetic dairy culture flavors

Creator:

Walradt, John Pierce

Abstract:

The development of synthetic culture flavors for use in dairy products such as sour cream, cottage cheese, butter, and buttermilk has created the need for a rapid quantitative analysis for the synthetic flavor concentrates. An internal standard gas chromatographic method has been developed which is capable of +10% accuracy for...

Resource Type:

Masters Thesis

Full Text:

Head of Department of Food^S-^ience and Technology Dean of Graduate School Date thesis is presented
Peroxidase and lipoxygenase activities and their effect on the stability of polyunsaturated fatty acids in two different varieties of sweet corn (Zea mays L.), Jubilee and GH 2684, during frozen storage

Creator:

Rodriguez-Saona, Luis Enrique

Abstract:

The effect of different blanching treatments and packaging materials on the enzymatic (lipoxygenase and peroxidase) activity and fatty acid stability of two different varieties of sweet corn on the cob (Jubilee and GH 2684) was evaluated during nine months of frozen storage at -23.3°C. The initial moisture content in the...

Resource Type:

Masters Thesis

Full Text:

department off Food Science and Technology Dean of the Graduate Sjzhool Date thesis is presented
Structure of the Royal Anne cherry cuticule with special reference to cuticular penetration

Creator:

Wilson, Lester Arthur

Abstract:

The structure of the Royal Anne cherry cuticle (Prunus avium L.) and its penetration by a SO₂-calcium bisulfite brine was determined. The structural features of the cuticle are interpreted in the light of its possible significant to cuticular penetration. The morphology of the cuticle was determined by standard histological and...

Resource Type:

Masters Thesis

Full Text:

Science and Technology Dean of Graduate School Date thesis is presented IVkftV^iSt i SL i
The effect of prerigor electrical stimulation of beef muscle on selected bacteria

Creator:

Nygaard, Michael DuWayne

Abstract:

This investigation was designed to study the possible effects of the electrical stimulation of beef muscle on microorganisms present on the meat surface during and after treatment. The effect of electric current on microorganisms in minimal media suspension was also studied. Cell viability before and after electrical treatment or exposure...

Resource Type:

Masters Thesis

Full Text:

and Technology Dean of Graduate School f" Date thesis is presented August 14, 1980 Typed by
Accumulation of dietary polychlorinated biphenyl by rainbow trout (Salmo gairdneri)

Creator:

Lieb, Andrew James

Abstract:

This study was conducted to investigate the accumulation of dietary polychlorinated biphenyls (PCB's) by a Mt. Shasta strain of rainbow trout (Salmo gairdneri). A commercial mixture of PCB's (Aroclor 1254) was added to the diet at a level of 15 ppm on a dry weight basis. Accumulation of PCB's was...

Resource Type:

Masters Thesis

Full Text:

Professor of Food Science in charge of major Head of Department of Food Science Dean of Graduate
Characterization of Arthrobacter species isolated from marine and seafood sources

Creator:

McKenzie, Stephen M.

Abstract:

Forty Arthrobacter species isolated from Pacific and Atlantic fishery sources were examined to determine their significance in seafood. All strains were able to utilize inorganic nitrogen as the sole nitrogen source and grew in the absence of vitamins or growth factors. In addition, 78% grew on a medium containing only...

Resource Type:

Masters Thesis

Full Text:

Science atffd Technology Dean of Graduate School Date thesis is presented Noveinber 15, 1978 Typed
Evaluating a value-added product through studies on consumer acceptability, sensory properties, and their correlations to biochemical and instrumental texture properties : the case of Pacific whiting (Merluccius productus) individually quick frozen (IQF) fillets

Creator:

Aksornsri, Weeraporn

Abstract:

Pacific whiting (Merluccius productus) is the most abundant groundfish species off the California, Oregon and Washington Coasts. The fish are mainly used as a raw material for the production of surimi. However, it is not economically wise to depend only on one product. There is a need to diversify the...

Resource Type:

Dissertation

Full Text:

Technology Dean of Graduate School I understand that my dissertation will become part of the permanent
The influence of vegetable fibers on mineral balance in the rat

Creator:

Tinsley, Joel Ray

Abstract:

Dietary fiber has been suggested as interfering with mineral utilization. The influence of broccoli florets and wastes, cauliflower heads and wastes, wheat bran and Metamucil on mineral uptake by the rat was determined using balance studies. All results were compared to control animals fed diets containing 10% hydrolyzed cellulose. Utilization...

Resource Type:

Masters Thesis

Full Text:

charge of major Head of Department/of Food Science and Technology Dean of Graduate Sch oto! Date
Conversion of lignocellulosic biomass : analysis of substrate characteristics

Creator:

Meunier-Goddik, Lisbeth

Abstract:

The objective of this research was to investigate the influence of physicochemical properties of lignocellulosic biomass on the rate and extent of cellulose conversion, i.e. the "hydrolyzability" of the substrate. The initial two parts of this thesis investigated the interactions between various components of pretreated biomass. The relevance of cellulase...

Resource Type:

Dissertation

Full Text:

/and Technology Dean of Graduate Schdol I understand that my thesis will become part of the
Nonstarch polysaccharide fractions of raw, processed and cooked carrots

Creator:

Kim, Sooyoun

Abstract:

The total and soluble nonstarch polysaccharide (NSP) components of raw, processed (canned and frozen) and home-cooked (boiled) Royal Chantenay carrots have been analyzed. NSP fractions were characterized by separation and summation of the monosaccharides resulting from acid hydrolysis of the parent polysaccharides. Total NSP was primarily composed of glucose, ~37%,...

Resource Type:

Masters Thesis

Full Text:

Technology iy ■ ■■ **»—' y^w.a* Dean of Graduate Scmool Date thesis is presented Mav 18, 1994 Typed

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Academic Affiliation

Food Science and Technology[remove]43

Advisor

Bills, Donald D.3
Montgomery, Morris W.3
Anglemier, Allen F.2
Bailey, George S.2
Barrett, Diane M.2
more Advisors »

Commencement Year

Commencement Year range begin – Commencement Year range end

Current results range from 1966 to 2005

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Committee Member

McDaniel, Mina R.3
Smith, Courtland L.2
Wrolstad, Ronald E.2
Anderson, Sonia1
Bailes, Jack1
more Committee Members »

Creator

Ablett, Richard F.1
Akhavan, Iradj1
Aksornsri, Weeraporn1
Aleman Ordonez, Giovanna Dominick1
Anderson, Dale Fredrick1
more Creators »

Date

Date range begin – Date range end

Current results range from 1965 to 2004

View distribution

Decade

2000-20091
1990-199912
1980-198914
1970-197912
1960-19694

Degree Field

Food Science and Technology35
Food Science8

Degree Level

Master's23
Doctoral20

Degree Name

Master of Science (M.S.)23
Doctor of Philosophy (Ph.D.)20

Language

English [eng]43

Non-Academic Affiliation

Oregon State University. Graduate School43

Peer Reviewed

No43

Resource Type

Masters Thesis23
Dissertation20

Rights Statement

Copyright Not Evaluated[remove]43

Subject

Rainbow trout3
Lipoxygenases2
Oxidases2
Pear2
Rainbow trout -- Metabolism2
more Subjects »

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