Index Catalog // ScholarsArchive@OSU

Methods of extraction and characterization of polyphenol oxidase from d'Anjou pears (Pyrus Communis L.)

Creator:: Smith, Denise Myrtle
Abstract:: Using phenolic scavengers different methods were examined to determine the optimum conditions for extracting polyphenol oxidase (PPO) from d'Anjou pears. Efficiency of the extraction was evaluated based on browning of the extract, PPO activity per g of pear tissue, absorption scan of 410 nm to -240 nm, and the isozyme...
Resource Type:: Masters Thesis
Full Text:: AN ABSTRACT OF THE THESIS OF Denise Myrtle Smith for the

Development of a method to measure protein in red wines : a survey of protein, mannan and tannin in Pinot noir wines

Creator:: Smith, Mark R.
Abstract:: A number of methods to isolate and quantify protein in Pinot noir wines were evaluated. The combination of precipitation by acetone containing 10% w/v trichloroacetic acid followed by quantification with the Bradford assay, reported in yeast invertase equivalents yielded the most accurate results when compared to micro-Kjeldahl analysis. The technique...
Resource Type:: Masters Thesis
Full Text:: Mark R. Smith for the degree of Master of Science in Food Science and Technology presented on August 3

Impact of Preharvest Weathering, Without Sprouting, on the Quality of Soft White Winter Wheat in the U.S. Pacific Northwest

Creator:: Smith, Jordan L.
Abstract:: When wheat is exposed to rain in the period before harvest, it sometimes causes the problem of pre-harvest sprouting (PHS). Wheat that undergoes sprouting has poor end-use quality and is less valuable. In recent years, the U. S. Pacific Northwest (PNW) has experienced increased summer showers sometimes causing widespread PHS....
Resource Type:: Masters Thesis
Full Text:: AN ABSTRACT OF THE THESIS OF Jordan Smith for the

Metabolic effects of consumption of quercetin, ellagic acid, cherry, and apple phytochemical extracts in high-fat fed mice

Creator:: Smith, Sarah M.
Abstract:: Metabolic improvements and changes in gene expression were measured in mice fed polyphenol-rich extracts derived from apples and sweet cherries, and the common phytochemicals, quercetin and ellagic acid. Polyphenol-rich extracts were produced by solid phase extraction and column chromatography. Extracts and purified compounds were mixed into a high-fat (HF, 60%...
Resource Type:: Masters Thesis
Full Text:: AN ABSTRACT OF THE THESIS OF Sarah M. Smith for the

Adhesive property of bacteria and its relationship to microbial spoilage of shrimp

Creator:: Smith, John B.
Abstract:: Pacific shrimp (Pandalus jordani) was washed repeatedly and the eluted bacteria were enumerated and identified. Selected isolates were tested for their adhesive properties. Washing reduced the microbial load by 3.84 to 42.04%. The bacteria which most resisted wash-off were Staphylococcus and Pseudomonas spp. The easiest to wash off was Flavobacterium...
Resource Type:: Masters Thesis
Full Text:: AN ABSTRACT OF THE THESIS OF JOHN B. SMITH for the degree of

Broccoli Breeding, Evaluation and Seed Production : Report to the Oregon Processed Vegetable Commission, 2013-2014

Creator:: Myers, James R. and Yorgey, Brian
Abstract:: Research efforts were focused on testing various inbred combinations for hybrid production and adaptation to Oregon growing conditions. Trials at the Vegetable Re-search Farm included a yield trial of OSU derived hybrids, and observation trials of OSU inbreds and hybrids. Breeding funds were used for a major portion of the...
Resource Type:: Technical Report
Full Text:: , Horticulture Brian Yorgey, Food Science and Technology 3. Cooperators: None 4. Project Status

Broccoli Breeding, Evaluation and Seed Production 2015 : Oregon Processed Vegetable Commission Continuing Project Report

Creator:: Myers, James R. and Yorgey, Brian
Abstract:: Processors need broccoli with better quality traits than what is available in cultivars developed for California and Mexico fresh markets. Farmers need to reduce labor costs of broccoli production by mechanizing harvest. Most contemporary commercially available cultivars are not suitable for either mechanical harvest or processing. The objective of the...
Resource Type:: Technical Report
Full Text:: , Evaluation and Seed Production 2015 PI: James R. Myers Co-PI: Brian Yorgey Organization: Oregon State

Green Bean Breeding and Evaluation 2014 : Oregon Processed Vegetable Commission Continuing Project Report

Creator:: Myers, James R. and Yorgey, Brian
Abstract:: Oregon is the second largest producer of processed green beans, and cultivars are needed that are adapted to western Oregon. The types that have traditionally been used are the bush blue lake (BBL) green beans with high yields, excellent processing quality. On the other hand, then need improvement in plant...
Resource Type:: Technical Report
Full Text:: Evaluation 2014 PI: James R. Myers Co-PI: Brian Yorgey Organization: Oregon State University Telephone

Green Bean Breeding and Evaluation : Report to the Oregon Processed Vegetable Commission, 2013–2014

Creator:: Myers, James R. and Yorgey, Brian
Abstract:: Overview of Project and Varietal Development: Funding for 2013-14 was reduced substantially which resulted in a scaling back of the objectives. We conducted two yield and quality evaluation trials. However, the evaluation of commercial entries was funded entirely by fees from industry. We also grew out approximately 1300 breeding lines...
Resource Type:: Technical Report
Full Text:: 3. Cooperator: Brian Yorgey, Food Science and Technology 4. Project Status: Terminating 30 June

Development of optimum pasteurization conditions for surimi seafood

Creator:: Shie, Jin-Shan
Resource Type:: Masters Thesis
Full Text:: Optimum Pasteurization Conditions for Surimi Seafood. Abstract approved: -V- Jae W. Park Texture

Investigating the effects of temperature on secondary metabolism in Vitis vinifera L. cv. merlot berries

Creator:: Cohen, Seth D.
Abstract:: Grapes (e.g. Vitis vinifera L.) are one of the more important fruit crops from an economic standpoint with world market values over 550 million US dollars in 2007 and 2008, second to apples (United States Department of Agriculture). While a satisfactory level of ripeness is of primary concern, the quality...
Resource Type:: Dissertation
Full Text:: committee; Dr. Brian K. Bay, Dr. Mark A. Daeschel, Dr. Simon P. Robinson, Dr. Patricia Skinkis, and Dr

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:: extended to the members of my Graduate Committee: Dr. Morris W. Montgomery, Dr. Roger G. Petersen, Dr

Application of membrane filtration to recover solids from protein solutions

Creator:: Huang, Lihan
Resource Type:: Dissertation
Full Text:: directed to the other committee members, Dr. Jae W. Park, Dr. Edward Kolbe, and Dr. Joe McGuire, for their

A study of antimutagenicity in yogurt

Creator:: Sudarshan, Nadathur R.
Abstract:: The purpose of this study was to identify antimutagens in yogurt active against the experimental colon carcinogen, N-methyl-N'-nitro-N-nitrosoguanidine (MNNG). Our initial experiments showed that acetone extracts of yogurt, or milk fermented by various lactic acid bacteria were antimutagenic against MNNG and 3,2'-dimethyl-4-aminobiphenyl (DMAB) in the Ames test (Salmonella typhimurium TA...
Resource Type:: Dissertation
Full Text:: antimutagens in yogurt active against the experimental colon carcinogen, iV-methyl-W-nitro-N-nitrosoguanidine

Glass capillary gas chromatographic analysis for trace amounts of cyclopropenoid fatty acids

Creator:: Ryan, Daberath
Abstract:: Dietary cyclopropenoid fatty acids (CPFA) have long been known to cause pronounced physiological disorders in both farm and laboratory animals. Past work has shown CPFA to be a powerful promoter of carcinogenesis in trout, rats and mice. Sterculic and malvalic acids (CPFA's) are found in seed lipids of plants from...
Resource Type:: Masters Thesis
Full Text:: other members of my graduate committee, Drs. M. Hudson, W. Sandine, and W. Denison. Special thanks

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:: . Smith, and Dr. Fred L. Ramsey, for their time and critical analysis of my thesis work. Acknowledgment

Effect of sucrose on the production of flavor compounds by yogurt culture bacteria

Creator:: Yang, Chang-su
Abstract:: Organoleptically, flavored yogurts appear to contain lower levels of acetaldehyde than plain yogurt. This study was undertaken to seek the reasons for this phenomenon by focusing on the analyses of acetaldehyde production by yogurt culture bacteria in yogurt base containing added sucrose and by performing other analyses such as the...
Resource Type:: Masters Thesis
Full Text:: encouragement extended to me by Drs. D. D. Bills, M. E. Morgan and W. E. Sandine and Mr. F

Rapid methods for the determination of post-pasteurization contamination of fluid milk and shelf-life prediction

Creator:: Isaza, Liliana Urrea
Abstract:: Several methods for estimation of the potential shelf-life of pasteurized fluid milk products were evaluated for their efficacy in this investigation. These methods were evaluated and compared to sensory, biochemical and bacteriological indices through a series of experiments conducted on different brands of commercially pasteurized fluid milk. The methods evaluated...
Resource Type:: Masters Thesis
Full Text:: ii ' ' " w •' 'IT """* ^ ' of/Graduate aahool Dean Date thesis is presented June 3 , 1986

Evaluation of methods to enumerate psychrotrophic bacteria in fluid milk

Creator:: Clark, Max Gregory
Resource Type:: Masters Thesis
Full Text:: : _ MOYD W. BODYFELfl/^ Three rapid methods for the estimation of psychrotrophic bacterial counts in

Solvent desorption dynamic headspace analysis of dairy product aroma compounds

Creator:: Rankin, Scott A.
Abstract:: A method for the assessment of volatile compounds in dairy products was developed using solvent desorption dynamic headspace sampling. The method was first applied to assay for diacetyl and acetoin in buttermilk. Major buttermilk volatiles recovered included diacetyl, acetic acid, and acetoin. Normalized detector responses were linear over the range...
Resource Type:: Dissertation
Full Text:: Desorption Dynamic Headspace Analysis of Dairy Product Aroma Compounds. Abstract approved: V^Floyd W

DNA transformation of Saprolegnia parasitica, an Omega-3 fatty acid producing fungus, with the β-galactosidase gene of kluyveromyces lactics

Creator:: Beattie, Samuel E.
Resource Type:: Dissertation
Full Text:: -galactosidase Gene of Kluuveromuces lactis. Abstract approved: Floyd-W. Bodyfel/ /^ There is evidence

Lactic streptococci : the use of defined strains and bacteriophage-insensitive mutants in commercial manufacture of cheddar and cottage cheeses

Creator:: Thunell, Randall Kirk
Abstract:: Phage-insensitive Streptococcus cremoris starter strains were selected by assaying cheese whey against potential starter strains. Six strains were selected and characterized for continual use in cheesemaking. Upon phage-infection, strains were removed from the blend. Cheesemaking continued with remaining strains. A phage-insensitive, fast-acid-producing mutant of the infected strain was isolated and...
Resource Type:: Dissertation
Full Text:: MANUFACTURE OF CHEDDAR AND COTTAGE CHEESES Abstract approved: U Floyd~W. Refd^felt Phage-insensitive

Rapid assay for Bacillus proteinases in raw milk as detected by a simple casein denaturation method

Creator:: Feijoo, Sergio C.
Abstract:: A casein agar diffusion method was developed to detect and quantify pertinent levels of proteinases produced in raw milk supplies by heat resistant Bacillus sporeformers. In order to optimize the required heat treatment conditions of raw milk samples, trials that involved a combination of different temperatures and times were evaluated....
Resource Type:: Masters Thesis
Full Text:: approved: w „ ^ \^ Floyd W. BodjtMt A casein agar diffusion method was developed to detect

Impact of malolactic fermentation on red wine color and color stability

Creator:: Burns, Tresider R.
Abstract:: Malolactic fermentation (MLF) is an important step in the production of wines and is commonly performed in red or cool climate wines to reduce acidity. In this study the impact of MLF on red wine color and the ability of Oenococcus oeni to degrade compounds important to the development of...
Resource Type:: Masters Thesis
Full Text:: big part of my wine education came from weekends with Brian Yorgey, Scott Robbins, Alex Moeller, and

Physicochemical characteristics of fish myofibrillar and sarcoplasmic proteins treated at various pH conditions

Creator:: Kim, Young S.
Abstract:: Protein solubility of Pacific whiting muscle with isoelectric point at pH 5.5 was significantly affected by pH. The highest breaking force was measured from fish proteins treated at pH 11, while high deformation values were obtained at pH 2 and 11. Texture of gels made using the conventional method were...
Resource Type:: Masters Thesis
Full Text:: structure (Christen and Smith 2000). Solubility is the result of the surface active properties of the

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:: : ^ . ~~ DK Morris W. M^ntgomer^ Polyphenol oxidase (PPO) from d'Anjou pears was purified and some

Extraction and partial characterization of strawberry polyphenol oxidase

Creator:: Wesche Ebeling, Pedro Alfredo E.
Resource Type:: Masters Thesis
Full Text:: Abstract approved: • ' Dr. Morris W. Mont^imery The optimum conditions for the extraction of straw

Characterization of myosin, myoglobin, and phospholipids isolated from Pacific sardine (Sadinops sagax)

Creator:: Park, Joo Dong
Abstract:: Myoglobin (Mb) was extracted from Pacific sardine and added to Pacific whiting surimi to measure its effects on protein gelation. The purity of Mb extract was determined by SDS-PAGE. Mb extracted using ethanol showed higher purity than Mb extract using ammonium sulfate. The addition of 0.2% Mb significantly reduced breaking...
Resource Type:: Dissertation
Full Text:: : ___________________________________________________________________ Jae W. Park Myoglobin (Mb) was extracted from Pacific sardine and added to Pacific whiting

A study of factors affecting the efficiency of maturity separation of peas by sodium chloride brine flotation

Creator:: Chavasit, Visith
Abstract:: The problem in green pea grading system by using brine flotation is loss of some less mature peas (generally regarded as higher in quality and price) in the sinker fraction (lower quality). Green peas were sampled from the production line as follows: (1) blanched but ungraded peas, (2) floater fraction,...
Resource Type:: Masters Thesis
Full Text:: Flotation Abstract approved: George W. Varseveld The problem in green pea grading system by using

Rice flour – a functional ingredient for premium crabstick

Creator:: Hur, Sungik
Abstract:: Rice flour possesses functional properties in enhancing texture and whiteness. This study was carried out to evaluate rice flour as a functional ingredient for premium crabstick and to develop a commercially viable recipe for premium crabstick. Crabstick pastes were formulated with constant surimi (42%) and combined rice flour and starch...
Resource Type:: Masters Thesis
Full Text:: W. Park Rice flour possesses functional properties in enhancing texture and whiteness. This

Gelation properties of Alaska pollock surimi with functional ingredients under ohmic heating

Creator:: Pongviratchai, Panida
Abstract:: The rheological, color, micro-structural, and electrical properties of surimi seafood gels were investigated. Various starches and protein additives at different ratios were evaluated with Alaska pollock surimi under ohmic heating at different heating rates to determine their functional properties and further to compare these properties with those of conventionally cooked...
Resource Type:: Masters Thesis
Full Text:: approved: WPa Jae W^Park The rheological, color, micro-structural, and electrical properties of surimi

Physio-chemical properties of Pacific whiting surimi as affected by various freezing/storage conditions and gel preparation methods

Creator:: Hoffman, Justine D.
Abstract:: The effects of freeze-drying and flake freezing of surimi on biochemical and physical properties as affected by various storage conditions were examined. Using three cooking parameters shear stress and strain values were evaluated to measure gelation properties of surimi gels. Stress values increased up to 3 months and then decreased...
Resource Type:: Masters Thesis
Full Text:: Preparation Methods. Abstract approved: > . Jae W. Park The effects of freeze-drying and flake

Solubility and structure of fish myofibrillar proteins as affected by processing parameters

Creator:: Lin, Tein Min, 1964-
Abstract:: The results of SDS-PAGE and densitometry indicated that a significant amount of myofibrillar proteins was lost during surimi processing. Microfiltration (MF) was utilized to recover insoluble particulate. The MF-recovered proteins showed highly functional properties in gel hardness, cohesiveness, color, and water retention ability. The soluble proteins concentrated by ultrafiltration (UF)...
Resource Type:: Dissertation
Full Text:: Structure of Fish Myofibrillar Proteins as Affected by Processing Parameters. Abstract approved: Jae W

Effects of maturity and blanching on carbohydrate components of frozen normal sweet (su) and supersweet (sh₂) corn

Creator:: Su, Shanghe
Abstract:: Three varieties of sweet corn (Zea mays L.) , including two supersweet (Crisp 'N Sweet 710 and Rogers 3376) and one normal sweet (Jubilee), were harvested at six stages of maturity (80-72% moisture for supersweet and 75-68% moisture for normal sweet) at three days intervals. Changes in physical and chemical...
Resource Type:: Masters Thesis
Full Text:: normal sweet corn (Jugenheimer, 1976; Hindmarsh, 1979; Marshall, 1987; Smith, 1988). There are many

Purification and characterization of polyphenol oxidases of Royal Anne cherries (Prunus avium L.)

Creator:: Benjamin, Namrod David
Resource Type:: Dissertation
Full Text:: W. M^nt/gomei^r The polyphenol oxidase(PPO) system of Royal Anne cherries was fractionated

Physicochemical properties of Alaska pollock surimi as affected by salinity and freeze-thaw cycles

Creator:: Kang, Ey Jung
Abstract:: The effects of the residual salt of surimi on biochemical and physical properties as affected by various freeze and thaw cycles were examined. Fresh Alaska pollock (Theragra chalcogramma) surimi was mixed with 4.0% sugar, and 5.0% sorbitol, along with eight combinations of salt (0.4, 0.6, 0.8, and 1.0 % NaCl)...
Resource Type:: Masters Thesis
Full Text:: : . Jae W. Park The effects of the residual salt of surimi on biochemical and physical properties

Inhibition of polyphenol oxidase by sulfur dioxide

Creator:: Sayavedra-Soto, Luis Alberto
Abstract:: Inhibition of polyphenol oxidase (PPO) by sulfur dioxide (SO₂) was studied using three different sources of PPO (banana, mushroom, and pear). Several methods to detect PPO activity were tested due to SO₂, interference in some of the assays. The method using 2-nitro-5-thiobenzoic acid (TNB) to react with the quinones was...
Resource Type:: Dissertation
Full Text:: . Title: Inhibition of Polyphenol Oxidase by Sulfur Dioxide. Abstract approved: r f Dr. Morris W

Purification of strawberry polyphenol oxidase and its role in anthocyanin degradation

Creator:: Wesche-Ebeling, Pedro Alfredo E.
Abstract:: Polyphenol oxidase (PPO) from strawberries was purified, partially characterized, and used to study its role in the degradation of anthocyanin pigments. The extraction method included the use of a buffered solution containing the phenolic binders Polyclar AT and Amberlite XAD-4. Addition of Triton X-100 resulted in an increase of the...
Resource Type:: Dissertation
Full Text:: : .,.,_... Dr. Morris W. fmptgomery| Polyphenol oxidase (PPO) from strawberries was purified, partially

Identification of some soluble esterases of the carrot (Daucus carota I.)

Creator:: Carino, Lourminia Almeda
Abstract:: Substrate and inhibitor specificities have been used to classify esterases. The purpose of this work was to determine the substrate and inhibitor specificities of the esterases in an aquous extract of lyophilyzed carrots. Esterase activity was determined manometrically at 37°C. The optimum pH of the carrot esterases with several substrates...
Resource Type:: Masters Thesis
Full Text:: . ) -, Abstract approved: Dr. Morris W. ^[(jntgom^ry Substrate and inhibitor specificities have been

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:: APPROVED: Dr. Morris W. Mc/ntgomew When sulfur dioxide is used in commercial drying of fruits in

Use of linear and nonlinear programming to optimize surimi seafood

Creator:: Yoon, Won Byong
Abstract:: Least cost formulations for surimi seafood were studied by linear programming (LP) and nonlinear programming (NLP). The effects of water and starches on functional properties of Alaska pollock and Pacific whiting surimi gels were investigated. Six starches (modified potato starch, potato starch, modified wheat starch, wheat starch, modified waxy corn...
Resource Type:: Masters Thesis
Full Text:: professor, Dr. Jae W. Park, for his valuable guidance, encouragement, and support during my study. My

Salmon plasma protein to inhibit protease enzymes and enhance surimi gelation

Creator:: Fowler, Matthew
Abstract:: The ability of salmon plasma protein (SPP) obtained from Chinook salmon at the Klaskanine Fish Hatchery (Astoria, OR) to inhibit protease enzymes found in Pacific whiting (PW) surimi and salmon mince as well as the effect of SPP on the gelation properties of PW surimi under various heating conditions was...
Resource Type:: Masters Thesis
Full Text:: Enhance Surimi Gelation Abstract approved: Jae W. Park The ability of salmon plasma protein (SPP

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

Some enzyme changes in levers of rainbow trout (Salmo gairdnerii) fed aflatoxin B₁ and sterculic acid

Creator:: Taylor, Stephen Lloyd
Resource Type:: Masters Thesis
Full Text:: STERCULIC ACID Abstract approved: M. W. MontgeSrfcery (p Initial effects of feeding

Rheological and spectroscopic characterization of surimi under various comminuting and heating conditions

Creator:: Poowakanjana, Samanan
Abstract:: Optimization of comminuting and heating conditions for surimi gel preparation obtained from three fish species: Alaska pollock (AP) (Theragra chalcogramma), Pacific whiting (PW) (Merluccius productus), and threadfin bream (TB) (Nemipterus spp.) was the focus of this study. Three parameters during comminution were separately evaluated: chopping time, chopping temperature, and salting...
Resource Type:: Dissertation
Full Text:: : ________________________________________________________________________ Jae W. Park Optimization of comminuting and heating conditions for surimi gel preparation

Immunological and physiochemical characterization of fish myosins

Creator:: Reed, Zachary H.
Abstract:: Increased sales of surimi seafood, with the majority as crabstick in the United States indicates that surimi based products are becoming more popular. With growing popularity, there is increased competition for market share. Under these circumstances, some companies may be willing to sacrifice product quality in order to facilitate manufacture...
Resource Type:: Dissertation
Full Text:: : _____________________________________________________________________ Jae W. Park protein. The protein content and quality of raw surimi are varied by fish

Physicochemical Properties of Frozen Fish Muscle as Affected by Trimethylamine-N-oxide demethylase (TMAOase)

Creator:: Lee, Jinhwan
Abstract:: Gadoid fish, like Alaska pollock and Pacific whiting, have a high level of trimethylamine-N-oxide demethylase (TMAOase) that catalyzes the breakdown of trimethylamine-N-oxide (TMAO) to formaldehyde (FA) and dimethylamine (DMA) even during frozen storage. FA reacts with amino acid residues to promote covalent cross-links in the formation of inter- and intramolecular...
Resource Type:: Dissertation
Full Text:: : _____________________________________________________________________ Jae W. Park Gadoid fish, like Alaska pollock and Pacific whiting, have a high level

Film-forming ability of fish proteins

Creator:: Athaillah, Zatil Afrah
Abstract:: Characteristics of films obtained from fish myofibrillar proteins extracted from various solubilization methods were investigated. In this study, we utilized three agents to solubilize fish myofibrillar proteins from surimi, which are sodium chloride, sodium tripolyphosphate, and alkaline condition. The first part of this study focused on combination of sodium chloride...
Resource Type:: Masters Thesis
Full Text:: : Film-forming Ability of Fish Proteins Abstract approved: Jae W. Park Characteristics of

Multiple forms of carboxylesterases in the green bean (Phaseolus vulgaris L.) and pea (Pisum sativum L.)

Creator:: Veerabhadrappa, Patnagere Siddaveera Sheety
Abstract:: Esterase activity of an aqueous extract of the green bean was separated into fourteen bands, while aqueous extracted pea esterases revealed seven bands, by polyacrylamide-gel electrophoresis. The fourteen bands of bean esterase activity formed three groups; slow, intermediate and fast moving. α-Naphthyl acetate, propionate, and n-butyrate and AS naphthol acetate...
Resource Type:: Dissertation
Full Text:: PEA (PISUM SATIVUM L, ) Abstract approved: ^ f . ,. , ^ , ^ J—'-TI Morris W. MonjTgomei^f

Effect of maturity on the physical, chemical and sensory properties of frozen peas

Creator:: Olaeta-Coscorroza, Jose A.
Abstract:: Peas (Pisum sativum) are an important constituent in the diet of many people. Peas may be cooked and eaten as green peas shortly after harvest, stored for short periods in the pods, or, after suitable treatment, stored for long periods before consumption. Many factors influence the yield and quality of...
Resource Type:: Masters Thesis
Full Text:: FROZEN PEAS ( Abstract approved: r ^_______ Dr. Morris W. M($nngomery^ Peas (Pisum

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