Index Catalog // ScholarsArchive@OSU

Characterization of phenolics in Marion and Evergreen blackberries

Creator:: Siriwoharn, Thanyaporn
Abstract:: Frozen Marion (Rubus sp. hyb) and Evergreen blackberries (Rubus laciniatus) (whole berries, berries without seeds, and seeds alone) were acetone/ chloroform extracted. Phenolics were isolated using C₁₈ cartridges and polyamide resins, then characterized and measured by reversed-phase HPLC/diode array spectral techniques. The Polyamide isolated fractions of Marion berries contained four...
Resource Type:: Masters Thesis
Full Text:: degree of Master of Science in Food Science and Technology presented on December 12. 2001. Title

Nutritional and biochemical characterization of Moraxella species isolated from fishery sources

Creator:: Vernon, Stephen M.
Abstract:: One hundred and fourteen strains of Moraxella species isolated from marine fishery sources were investigated to determine the cause of this organism's predominance in seafood. The nutritional requirements, effect of pH, NaCl concentration, and temperature on growth, utilization of carbohydrates, protein, and lipid, resistance to 12 antibiotics, sensitivity to phenethyl...
Resource Type:: Masters Thesis
Full Text:: 42.8 to 44.4. No relationship was ob- served between G+C mole % and other parameters: penicillin

Experimental and mathematical procedures for the estimation of shelf-life : application to temperature-abused chilled seafood

Creator:: Almonacid-Merino, Sergio Felipe
Abstract:: The validation and potential use of mathematical models to estimate the shelf-life of refrigerated food exposed to temperature abuse and basing such estimations on microbial growth was analyzed. Combined heat transfer, microbial growth models, and non-parametric statistical procedures formed a computer-based predictive tool to assess shelf-life and estimate the accuracy...
Resource Type:: Masters Thesis
Full Text:: 109±3.4 J/mole and 48.3±1.5 for the exponential phase of this microbial mixture. The values for the

Studies in food science for industrial applications : Chemical and sensory analysis of fermented cucumbers; insoluble chitosanpolyacrylic acid complexes

Creator:: Chavasit, Visith
Abstract:: Pediococcus cerevisiae, Lactobacillus casei, Lactobacillus plantarum, Leuconostoc mesenteroides, Lactococcus diacetylactis Bifidobacterium bifidum, Leuconostoc oenos, and mixed cultures of Propionibacterium shermanii and P. cerevisiae were used to ferment cucumber juice brine (CJB) at 22-26°C for 1.5 months. Sugar utilization ranged from 14.6 to 86.1%. pH of the fermented CJB ranged from...
Resource Type:: Dissertation
Full Text:: -Polyacrylic Acid Chitosan and polyacrylic acid mixtures were prepared in different mole

Isolation and characterization of some oxidizing enzymes of the McFarlin cranberry

Creator:: Chan, Harvey T., 1940-
Abstract:: Due to the scarcity of information concerning the oxidase systems in cranberries the peroxidase, catalase, and polyphenolase systems, which are used as biochemical indexes of adequacy for enzyme inactivation in other fruits and vegetables, were investigated. Enzyme extracts were prepared from acetone powders with and without phenol-binding agents such as...
Resource Type:: Dissertation
Full Text:: the DOCTOR OF PHILOSOPHY (Name) (Degree) /(Dat in Food Science and Technology presented on

Cherry phytochemicals

Creator:: Chaovanalikit, Arusa, 1974-
Abstract:: The distribution of anthocyanin pigments and polyphenolics of sweet (Prunus avium) and sour cherries (Prunus cerasus) were determined by Ultraviolet- Visible (UV-Visible) spectrophotometry and High Performance Liquid Chromatography with photodiode array detector (HPLC-DAD). Their antioxidant properties were determined by Oxygen Radical Absorbance Capacity (ORAC) and Ferric Reducing Antioxidant Power (FRAP)....
Resource Type:: Dissertation
Full Text:: (18.5 jimoles TE/g), peaches (7.6 ^moles TE/g), pears (5.9 (imoles TE/g), and apples (5.6 ^moles TE/g

Diethylnitrosamine, ethylnitrosourea, and dimethylbenz(a)anthracene DNA binding studies in the rainbow trout

Creator:: Van Winkle, Samina
Abstract:: Dimethylbenz (a) anthracene (EMBA), a carcinogen that requires metabolic activation to produce active metabolites capable of binding to DNA, has been studied in the trout and other fish. Polycyclic aromatic hydrocarbons (PAH) are of importance as they are ubiquitous in the environment and their carcinogenic effects in fish from contaminated...
Resource Type:: Masters Thesis
Full Text:: 22.4 /xCi/3.9 x 10~2 /mole/fish and adult trout at 284 /xCi/1.58 /mole/fish. Liver CNA was isolated

The preparation of common prebiotic oligosaccharides with defined degree of polymerization

Creator:: Ooi, Megan C. Y.
Abstract:: Prebiotics are a subset of dietary fiber that is growing in demand within the food industry. The health benefits of prebiotics have been well established, leading to the increase in its incorporation into various food products. Given the importance of prebiotics as functional ingredients, it is important to understand their...
Resource Type:: Masters Thesis
Full Text:: weight basis. Results from the moles quantification experiment and NMR analysis confirmed that the DP

Multidisciplinary Approach to Evaluate the Effect of Plant Growth Promoting Rhizobacteria (PGPR) on Soil Microbiota and Quality of Strawberries

Creator:: Nam, Jun Haeng
Abstract:: Oregon strawberries are known for their high quality, intense flavor, sweetness, and rich red color. With optimal weather conditions, including rainy and mild seasons, Oregon has one of the best strawberry farming environments. Amongst the factors for a suitable strawberry farming environment, soil significantly influences strawberry growth and quality. The...
Resource Type:: Masters Thesis
Full Text:: the degree of Master of Science in Food Science and Technology presented on December 10, 2021

The autoxidative degradation of some secondary products of autoxidizing lipids

Creator:: Lillard, Dorris Alton
Abstract:: Food lipid systems are very complex and so is oxidative degradation that render them unpalatable for human consumption. The significance of lipid degradation and the key reactions involved have been thoroughly studied and are well understood today. This is not true, however, of the secondary products of the autoxidation reactions....
Resource Type:: Dissertation
Full Text:: . Samples which had consumed 0. 25 and 0. 5 moles of oxygen per mole of sample were analyzed for

Influence of free fatty acids on sweet cream butter flavor

Creator:: McDaniel, Mina R., Sather, Lois A., and Lindsay, R. C.
Abstract:: A threshold pattern for the even-numbered free fatty acids (FFA) in butter depended on chain-length. Butyric acid had the lowest total average flavor threshold (AFT) of the more volatile FFA, and the total AFT values increased as chain-length increased through hexanoic and octanoic acids. A soapy after-taste predominated at and...
Resource Type:: Capstone Project
Full Text:: swnpy @£%aw~tast@ prw@mm&nm$a& wt and @%wvmA€ha &P@A$wr a@ann&¢ ad &@&¢¢mmm¢@ acian. $hruau$1a?valu#a

Human Taste Perception of Starch Hydrolysis Products : Target Substrates, Potential Mechanism, Quality, and Factors of Influence

Creator:: Lapis, Trina J.
Abstract:: When it comes to carbohydrate, it has been assumed that only mono- and disaccharides, but not oligo- and polysaccharides, can be tasted. However, because of its importance in the human diet, oral detection of starch or its hydrolysis products would be beneficial. The main goal of this study was to...
Resource Type:: Dissertation
Full Text:: . Lapis for the degree of Doctor of Philosophy in Food Science and Technology presented on May 3, 2016

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:: from the column as ten milliliter fractions and to titrate these separately. The total moles of

Time-temperature effects on Cheddar cheese ripening : an interpretation of microbial, chemical and sensory changes

Creator:: Bouzas, Jorge
Resource Type:: Dissertation
Full Text:: Doctor of Philosophy in Food Science and Technology presented on July 11. 1991. Title: Time

Yeast protein release during fermentation and aging in a model wine

Creator:: Rowe, Jeffrey D.
Abstract:: Yeast mannoproteins released during the process of aging wine on the yeast lees have been reported to make important contributions to wine quality. However, few mannoproteins have been identified in wine and their lifespan during aging is unknown. As a first step towards better understanding the contributions of yeast mannoproteins...
Resource Type:: Masters Thesis
Full Text:: of bound ligand and free ligand, n2 = number of moles of free ligand at equilibrium, and n0 = moles

Changes in fruit flavor intensity in sucrose based model systems : effects of pH level, acid type, and sourness

Creator:: Cowden, John D.
Abstract:: Acidulants are an important functional ingredient group in the food industry, providing sourness, lowering pH, ensuring safe processing, and extending shelf life. Hence, understanding the effect of acids on sensory characteristics of foods is critical. Of the many topics dealing with acidulants, sourness is a topic where considerable research has...
Resource Type:: Masters Thesis
Full Text:: Master of Science in Food Science and Technology presented on November 26, 2002. Title: Changes in Fruit

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:: degree of Doctor of Philosophy in Food Science and Technology presented on Mav 13. 1993. Title

Formation of heterocyclic n-nitrosamines from the reaction of nitrite and selected primary diamines and amino acids

Creator:: Warthesen, Joseph John
Abstract:: The reaction of several primary amines with nitrite was investigated with regard to the formation of N-nitrosamines. When reacted in a low moisture system at 160°C with a 1:2 molar ratio of amine to sodium nitrite, various primary amine hydrochloride salts were found to give rise to heterocyclic nitrosamines. The...
Resource Type:: Dissertation
Full Text:: . Quantities representing 0. 5 m moles of the amine and 1.0 m mole of nitrite were weighed in duplicate

Complex mechanism of chitosan and naturally occurring polyanions

Creator:: Mireles-DeWitt, Christina A.
Resource Type:: Masters Thesis
Full Text:: (MR=moles chitosan monomer/moles chitosan and polyanion monomers). The mole ratio of chitosan in the

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:: degree of Master of Science in Food Science and Technology presented on August 14, 1980 Title

Microorganisms isolated from sand filtered bay water and the proteolytic activity of a flavobacterium isolate

Creator:: Canhos, Vanderlei Perez
Resource Type:: Dissertation
Full Text:: ). The (G+C) moles % were determined twice for each DNA sample and averaged. Pigmented Isolates

Synthesis of the naturally occurring cyclopropenoids malvalic and sterculic acids

Creator:: Kray, William David
Abstract:: The two naturally occurring cyclopropene fatty acids, sterculic and malvalic, have been synthesized. The cyclopropene ring was made by inserting a methylene unit into an acetylenic linkage. The synthesis of methyl sterculate was repeated using diethyl aluminum chloride, diazomethane, and methyl stearolate. Methyl malvalate was totally synthesized. Diethyl malonate was...
Resource Type:: Masters Thesis
Full Text:: . and T. Mole. Cyclopropenes from carbenes and acetylenes. Tetrahedron 10:65-70. I960

Porous polymer trapping for GC/MS analysis of volatile flavor compounds in corn

Creator:: Boyko, Alayne Linda
Abstract:: Flavor profiles of canned and frozen whole kernel sweet corn were obtained by entraining the volatile compounds on Porapak 0 traps and by subsequent analysis on temperature-programed, 500' by 0.03" ID capillary columns (SF-96 or Carbowax 20M). Identification was based on GC/MS data, retention indices (I[subscript E]'s) and retention times....
Resource Type:: Dissertation
Full Text:: 7.0, 0.1 moles of sugar and 0.1 moles of amino acids. The model systems were autoclaved in sealed

Analysis of N-nitrosamines and nitramines in foods and herbicides

Creator:: Hotchkiss, Joseph H.
Resource Type:: Dissertation
Full Text:: the degree of Doctor of Philosophy in Food Science and Technology presented on March

Effect of various parameters on in vivo Aflatoxin B₁ binding to rainbow trout (Salmo gairdneri) liver DNA

Creator:: Whitham, Mark
Abstract:: Aflatoxin B₁ (AFB₁,) is a potent liver carcinogen to a number of animal species including rainbow trout (Salmo gairdneri). Microsomal activation is required for the in vitro conversion of AFB, to a reactive metabolite, thought to be the AFB₁,-2,3-oxide, which will bind nucleic acids, produce toxicity, and cause mutagenesis. Nucleic...
Resource Type:: Masters Thesis
Full Text:: Master of Science in Food Science and Technology presented on May 23, 1980 Title: EFFECT OF VARIOUS

Permeability properties of an edible methylcellulose-palmitic acid film

Creator:: Rico-Pena, Delmy del Carmen
Abstract:: The use of edible coatings in combination with antimicrobial agents enhances the microbial stability of foods. In this study we evaluated the potassium sorbate and sorbic acid permeability of an edible methylcellulose (MC) - palmitic acid (PA) film with a MC:PA ratio of 3:1. Permeability cell measurements were used to...
Resource Type:: Masters Thesis
Full Text:: the product and to the mole fraction of solvent (water) as follows: aw - %RH/100 aw = ^ /{nx

The preparation and human taste detection of low degree of polymerization glucose oligomers

Creator:: Pullicin, Alexa J.
Abstract:: There is growing evidence that humans and other animals can taste certain starch hydrolysis products, namely, maltooligosaccharides (MOS), and that their detection is independent of the known sweet receptor, T1R2 T1R3. The overall goal of this study was to further investigate the taste perception of low degree-of-polymerization (DP) MOS in...
Resource Type:: Masters Thesis
Full Text:: the degree of Master of Science in Food Science and Technology presented on May 30, 2017. Title

Development of anthocyanins and proanthocyanidins in Pinot noir grapes and their extraction into wine

Creator:: Pastor del Rio, Jose L.
Abstract:: Color stability and mouth feel quality are two of the most important aspects of red wine quality. Anthocyanins and proanthocyanidins are responsible for these attributes and it has been shown that weather conditions during the growing season and grape maturity can effect these components in wine. However, investigations into proanthocyanidin...
Resource Type:: Masters Thesis
Full Text:: degree of Master of Science in Food Science and Technology presented on July 9, 2004. Title

Molecular properties influencing the surface activity of α-lactalbumin, β-lactoglobulin and bovine serum albumin

Creator:: Suttiprasit, Prasert
Resource Type:: Dissertation
Full Text:: : Molecular Properties Influencing the Surface Activity of q-Lactalbumin. p-Lactoglobulin and Bovine Serum

Development of analytical methodology for verification of authenticity in cranberry juice drinks and concentrates

Creator:: Hong, Victor
Resource Type:: Masters Thesis
Full Text:: , see below): k = C/A Where C is the concentration of the pigment (moles/liter) and A is the

The effect of hopping technology on lager beer flavor and flavor stability and the impact of polyphenols on lager beer flavor and physical stability

Creator:: Aron, Patricia M.
Abstract:: Beer is one of the most extensively consumed beverages world-wide and it is almost always brewed with hops (Humulus lupulus, L.). Hops provide beer with bitterness, aroma, flavor and texture and also enhance specific beer properties such as foam stability, clarity (colloidal stability), color, flavor stability and microbial stability. Hops...
Resource Type:: Dissertation
Full Text:: for the degree of Doctor of Philosophy in Food Science and Technology, presented on March 8, 2011

Analysis of proanthocyanidin A2 and its presence in various commercial products

Creator:: Koerner, Jayma L.
Abstract:: Proanthocyanidins (PACs) containing A-type linkages, like those found in cranberry, have been implicated as beneficial phenolic compounds in human health, but much research is still required to better understand their activity fully. One major impediment to progress has been the existence of effective analytical methods for A-type PAC quantification. This...
Resource Type:: Masters Thesis
Full Text:: Jayma L. Koerner for the degree of Master of Science in Food Science and Technology presented on June 2

Stability and gel strength of meat emulsions made with prerigor, preblended beef and reduced salt levels

Creator:: Wiser, Cathy
Abstract:: The purpose of this study was to investigate the use of preblended, prerigor beef in reduced salt meat batters. The functional properties of water-holding capacity, fat binding and gel strength were evaluated. Proximate analyses (protein, moisture and fat contents) of all cooked samples were performed, in duplicate. The sternomandibularis muscle...
Resource Type:: Masters Thesis
Full Text:: Master of Science in Food Science and Technology presented on May 30, 1989. Title: Stability and

Studies of aflatoxin B1 in rainbow trout (Salmo gairdneri) ;|b1. Carcinogenicity and chemical structure : 2. Tissue and subcellular distribution of 14C from aflatoxin B₁-14C

Creator:: Ayres, James Lee
Resource Type:: Dissertation
Full Text:: -phosphorus would bind 1 mole of aflatoxin B and 170 moles of denatured DNA-phosphorus would bind 1 mole

Apple polyphenolics and their antioxidant properties : influence of cultivars, post-harvest storage, and 1-MCP treatment

Creator:: Widyasari, Maria Angela Artania
Abstract:: The distribution of total phenolics, antioxidant capacity, monomeric anthocyanin, and ascorbic acid contents in the peel and flesh of Red Delicious, Granny Smith, and Fuji apples during a six-month storage period were determined. In addition, the effect of 1-MCP (1-Methyl cyclopropene) on these parameters of the edible portion of apples...
Resource Type:: Masters Thesis
Full Text:: for the degree of Master of Science in Food Science and Technology presented on June 14, 2002

Effect of high-temperature short-time pressure blanching on physical, chemical and sensory properties of frozen corn

Creator:: Latham, Debra L.
Abstract:: The effect of HTST pressure blanching processing parameters, as compared to conventional steam blanching, on enzyme activity, moisture, drip loss, shear force, sensory attributes and consumer acceptability of frozen sweet corn were determined. Complete inactivation of catalase and peroxidase required HTST treatments of 60 psi and 75 psi, respectively. No...
Resource Type:: Masters Thesis
Full Text:: Master of Science in Food Science and Technology presented on December 14. 1987. Title: Effect of

The isolation and characterization of naturally occurring antioxidants in blackstrap, sugarcane molasses

Creator:: Carter, Amanda L.
Resource Type:: Masters Thesis
Full Text:: of Master of Science in Food Science and Technology presented on December 18, 1980 Title: The

Saccharification and fermentation of lignocellulosic biomass using Trichoderma reesei cellulases and Saccharomyces cerevisiae

Creator:: Chung, Yun-Chin
Abstract:: The efficiency of cellulose hydrolysis under straight saccharification and simultaneous saccharification and fermentation (SSF) conditions was evaluated using three lignocellulosic materials (switchgrass, cornstover, and poplar), which had been pretreated with dilute sulfuric acid under conditions which optimized xylose concentrations in the prehydrolysate liquid. Yields of glucose, cellobiose and ethanol obtained...
Resource Type:: Dissertation
Full Text:: Doctor of Philosophy in Food Science and Technology presented on May 30. 1996 . Title: Saccharification

Ultrafiltration of grape juice : effects on composition, quality and preservation

Creator:: Fombin, Joseph Forchap
Abstract:: Ultrafiltration (UF), using Romicon pilot-scale hollow-fiber cartridges (Model HFXS-MK11) in the batch mode, was investigated as a possible procedure for clarifying, stabilizing and preserving White Riesling (WR) and Thompson Seedless (ThS) grape juice. The effect of UF processing of SO₂-treated or untreated juice, of process temperature and membrane molecular weight...
Resource Type:: Masters Thesis
Full Text:: degree of Master of Science in Food Science and Technology presented on December 3, 1982 Title

The Production and Human Taste Detection of Glucose Polymers with Distinct Chain Length Ranges

Creator:: Balto, Amy
Abstract:: A majority of human caloric intake is in the form of complex carbohydrates, which have been assumed to be tasteless. However, there is considerable evidence from rat and human studies to support the existence of a secondary carbohydrate taste receptor that detects glucose polymers. Psychophysical studies in our lab suggest...
Resource Type:: Masters Thesis
Full Text:: ABSTRACT OF THE THESIS OF Amy Balto for the degree of Master of Science in Food Science and Technology

Purification and properties of d'Anjou pear (Pyrus communis, L.) polyphenol oxidase

Creator:: Wissemann, Kimberly Warner
Abstract:: Polyphenol oxidase (PPO) from d'Anjou pears was purified and some molecular properties were studied. The extraction of PPO was accomplished in the presence of the phenolic binder AG 2X-8 and Triton X-100. Chlorophyll pigment was removed by chromatography resulting in a clear, colorless enzyme extract. Three fractions of pear PPO...
Resource Type:: Dissertation
Full Text:: The observed stoichiometry with catechol is 2 moles of diphenol dehydrogenated per mole of 0

Metabolism of 14C-sterculic acid in rats and rainbow trout (Salmo gairdneri)

Creator:: Yoss, James Kenneth
Abstract:: Cyclopropenoid fatty acids cause several physiological disorders in rainbow trout and rats. Rainbow trout appear to be more sensitive than rats to the effects of cyclopropenoid fatty acids. Carbon-14 labeled sterculic acid with label in the methylene position of the cyclopropene ring was injected into the stomach of rats and...
Resource Type:: Dissertation
Full Text:: SA using a platinum oxide catalyst. For every mole of SA two moles of hydrogen were absorbed

The isolation and characterization of the pectic enzymes of the McFarlin cranberry

Creator:: Arakji, Omar Ahmed
Abstract:: Cranberries are processed mainly for the production of jelly, sauce and juice. The content of pectic substances in the cranberry gives the fruit a desirable property for processing such products. Pectic enzymes which catalyze the hydrolysis of pectic substances may affect the consistency of these products. The concern of this...
Resource Type:: Dissertation
Full Text:: DOCTOR OF PHILOSOPHY (Name) (Degree) in Food Science and Technology presented on January 22

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:: the degree of Master of Science in Food Science and Technology presented on July 28, 1980

Some visceral proteases of albacore tuna fish (Thunnus alalunga)

Creator:: Sullivan, Daniel Park
Abstract:: The proteolytic enzymes in the visceral organs of albacore tuna fish (Thunnus alalunga) were studied, initially as an extract of the whole viscera, then as extracts of the individual organs. Preliminary studies indicated three pH optima of activity in the whole viscera extracts pH 1.7, 3.1-3.5 and 9.5. Analysis of...
Resource Type:: Masters Thesis
Full Text:: contains 1 gram-atom of Zn per mole of enzyme and is generally inhibited by chelating agents (Vallee

Polyphenol oxidase of D'Anjou pears (Pyrus communis L.)

Creator:: Halim, David Husien
Abstract:: Stability, substrate and inhibitor specificity and electrophoretic properties of a crude polyphenol oxidase (PPO) preparation extracted from d'Anjou pears (Pyrus communis L.) were investigated. Levels of polyvinylpyrrolidone and pH of buffer for extraction were found to affect the specific activity of the extracted enzyme. An extract prepared with 1.5 g...
Resource Type:: Masters Thesis
Full Text:: MBT complexed with one mole cupric ion and suggested that the compound combined with copper at the

Effect of prerigor pressurization on postmortem biochemical changes in beef muscle

Creator:: Elkhalifa, Elamin Abdalla
Abstract:: Prerigor pressurization of bovine semimembranosus muscle at 103.5 MNm⁻² (15,000 psi) for two min at 35°C significantly decreased (P<0.01) muscle pH, and significantly (P<0.01) increased the rate of glycogen degradation during the first 4 hr postmortem. Glycogen levels of pressurized muscle were significantly (P<0.01) lower than those of the control...
Resource Type:: Dissertation
Full Text:: degree of Doctor of Philosophy in Food Science and Technology presented on June 30, 1983 Title

The role of solvent extraction in the chemical characterization of corn stover feedstock

Creator:: Thammasouk, Khamphet
Abstract:: The consequences of extracting com stover feedstock with either 95% ethanol or hot water prior to the chemical analysis of the macrocomponents of that feedstock have been determined. Reports by others have recommended the removal of extraneous substance by solvent extraction prior to chemical analyses (Browning, 1967; TAPPI, 1988). The...
Resource Type:: Masters Thesis
Full Text:: of Master of Science in Food Science and Technology presented on May 29, 1996. Title: The Role of

Characterization of substrate-velocity relationships for the cellulase enzyme complex from Trichoderma viride

Creator:: Liaw, Ean-Tun
Abstract:: The influence of substrate and enzyme concentration on the rate of saccharification of two defined, insoluble, cellulose substrates, Avicel and Solka-Floc, by the cellulase enzyme system of Trichoderma viride has been evaluated. Assays utilized enzyme concentrations ranging from 0.014 to 0.056 filter paper unit per mL and substrate concentrations up...
Resource Type:: Masters Thesis
Full Text:: the degree of Master of Science in Food Science and Technology presented on November 22

Applied and basic aspects of sulfite metabolism in Saccharomyces cerevisiae

Creator:: Park, Hoon
Abstract:: In an effort to understand the basis for sulfite detoxification in S. cerevisiae, the functions of two genes were analyzed. SSU1, which encodes a plasma membrane protein, was found to be required for efficient sulfite efflux. FZFl-4, a dominant allele of a transcriptional activator of SSUl, was also found to...
Resource Type:: Dissertation
Full Text:: Doctor of Philosophy in Food Science and Technology presented on Dec 16, 1999. Title: Applied and Basic

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