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Filtering by: Creator Stierwalt, Harrison D. Remove constraint Creator: Stierwalt, Harrison D. 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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Identification of some chlorinated pesticides by ultraviolet degradation

Creator:

Kaufman, Willis Mast

Resource Type:

Dissertation

Full Text:

) (D#e) Title: IDENTIFICATION OF SOME CHLORINATED PESTICIDES BY ULTRAVIOLET DEGRADATION
Identification of polychlorinated biphenyls by gas-liquid chromatography and ultraviolet degradation

Creator:

Herring, Jeffry Lynn

Resource Type:

Masters Thesis

Full Text:

DEGRADATION Abstract approved: ^ Dr. D. D. Bills In this study the use of gas-liquid chromatography
A method for the determination of the free fatty acids of Cheddar cheese

Creator:

Bills, Donald D.

Abstract:

The free fatty acids of Cheddar cheese are important components in the over-all flavor and aroma of the cheese. Although the more volatile fatty acids probably contribute most, there is reason to believe that the higher fatty acids may contribute, to some extent, in imparting typical flavor characteristics. Before the...

Resource Type:

Masters Thesis

Full Text:

reported by Hiscox and Harrison (44, p. 215-226). They reported that steam distillation does
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

Full Text:

. D. in Food Science (Name) (Degree) (Major) Date thesis is presented February 18, 1966
Use of ion-exchange and direct osmotic concentration technologies for processing cantaloupe juice

Creator:

Galeb, Abduljalil D. S.

Resource Type:

Dissertation

Full Text:

depend (Beveridge and Harrison, 1984). Joslyn (1957), Clegg (1964) and Wong and Stanton (1989
Physicochemical and microbiological characteristics of surimi seafood under thermal and E-beam processing

Creator:

Jaczynski, Jacek

Abstract:

Effects of thermal and electron beam (e-beam) processing on microbial inactivation and physichochemical properties of surimi and surimi seafood were investigated. Thermal-death-time (TDT) concept was used to model Staphylococcus aureus inactivation by heat and e-beam. Gurney-Lurie charts were used to estimate temperature during thermal processing of surimi seafood. Dose mapping...

Resource Type:

Dissertation

Full Text:

and 8.2 cm of surimi seafood, respectively. The D-value for thermally inactivated S. aureus was 0.65
Qualitative evaluation of the proteolytic activity in the muscle of Pacific whiting (Merluccius productus)

Creator:

Erickson, Marilyn C.

Abstract:

The proteolytic enzymes in the muscle fluid of Pacific whiting (Merluccius productus) were studied and compared to those found in muscle fluid of true cod (Gadus macrocephalus). Preliminary studies indicated three pH optima of activity for whiting, pH 3.5-3.9, 4.3-4.6 and 7.1-7.2. Only two pH optima were found for the...

Resource Type:

Masters Thesis

Full Text:

degree of MASTER OF SCIENCE in Food Science and Technology presented on vQ^d - /^? j/vo'O Title
The effect of irradiation with ultraviolet light on chlorinated hydrocarbon insecticides : a review

Creator:

Banks, Kenneth A.

Abstract:

Pesticide chemists have recognized since the 1940's that ultraviolet light was deleterious to the insecticidal properties of certain compounds. However, it has been only within the last 15 years that a number of photodecomposition products of the chlorinated hydrocarbon insecticides have been isolated and identified. The degradation of insecticides by...

Resource Type:

Capstone Project

Full Text:

), (D), and (E) have been reported by Roburn (1963). Harrison §t_§l (1967) reported the formation of
Microbial flora of Pacific oysters (Crassostrea gigas) subjected to UV-irradiated seawater

Creator:

Vasconcelos, George Joseph

Abstract:

The microbial composition of Pacific oysters (Crassostrea gigas) subjected to UV-treated seawater was determined by quantitative and qualitative means. A total of 2,779 microorganisms were identified from seawater and oysters during a 72 hour sampling period employing a computer assisted replica-plating technique. UV treatment effectively eliminated coliforms and Pseudomonas Type...

Resource Type:

Masters Thesis

Full Text:

the MASTER OF SCIENCE (Name) (Degree) in FOOD SCIENCE presented on / g^ <=> #D <=» fftf
Development of optimum pasteurization conditions for surimi seafood

Creator:

Shie, Jin-Shan

Resource Type:

Masters Thesis

Full Text:

temperature 50-60oC (Harrison and Huang, 1990). Plating medium D value (min) 50oC 550C 60oC Trypticase

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Academic Affiliation

Food Science and Technology[remove]41

Advisor

Anglemier, Allen F.4
Day, E. A.3
Mcdaniel, Mina R.3
Wrolstad, Ronald E.3
Bills, Donald D.2
more Advisors »

Commencement Year

Commencement Year range begin – Commencement Year range end

Current results range from 1963 to 2002

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Unknown 1

Committee Member

McGuire, Joe2
Bakalinsky, Alan Tagore1
Christensen, B. E.1
Curtis, Larry1
Daeschel, Mark A.1
more Committee Members »

Creator

Bills, Donald D.2
Argaiz, Alvaro1
Banks, Kenneth A.1
Bodyfelt, F. W.1
Cavazos, Sergio Flores1
more Creators »

Date

Date range begin – Date range end

Current results range from 1963 to 2011

View distribution

Decade

2010-20191
2000-20092
1990-199910
1980-19899
1970-19798
1960-196911

Degree Field

Food Science and Technology26
Food Science12
Food Technology2

Degree Level

Master's22
Doctoral18

Degree Name

Master of Science (M.S.)22
Doctor of Philosophy (Ph.D.)18

File Format

pdf1

Language

English [eng]41

Non-Academic Affiliation

Oregon State University. Graduate School39

Peer Reviewed

No40
Yes1

Resource Type

Masters Thesis21
Dissertation18
Article1
Capstone Project1

Rights Statement

Copyright Not Evaluated[remove]41

Subject

Carbonated beverages2
Cheese -- Microbiology2
Dairy products -- Analysis2
Flavor2
Fruit juices -- Flavor and odor2
more Subjects »

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