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Effect of high pressure at low temperature on the molecular structure and functionality of dairy proteins

Creator:: Walker, Marcia Kaye, 1961-
Abstract:: High hydrostatic pressure processing (HPP) is a nonthermal process in which foods are subjected to pressures in the range of 100-700 MPa at room temperatures or higher. HPP is effective in reducing microbial counts and enzyme activity. The ability of HPP to modify the functional properties of proteins has become...
Resource Type:: Dissertation

Recovery of Escherichia coli from freeze dried model systems

Creator:: Hirway, Sumesh Chandra
Resource Type:: Masters Thesis
Full Text:: . Fry (1954) and Heckly (1961) have published a review on this subject. The first significant

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:: toxicity effects, are Li and Bradley (1967) and Mitchell (1961)-» ~ Fleck (l9h9) reported that DDD (2,2

Flavor chemistry of irradiated milk fat

Creator:: Khatri, Lakho Lilaram
Abstract:: Increasing interest has been shown in the irradiation sterilization and irradiation pasteurization of foods, but problems of off-flavors and odors are still unsolved, especially in the case of dairy products. From the flavor chemistry point of view, milk lipids are very highly susceptible to irradiation effects. Therefore, this investigation was...
Resource Type:: Dissertation
Full Text:: , 1952, 1954, 1956; Huber, Brasch and Waly, 1953; Lea, 1959; Zhuravlev, 1961; Chipault

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:: ; Martin and Brotherton, 1933; Campbell and Diehl, 1937; Anthistie, 1961; Weckel et al. , 1964j

An improved procedure for holding round pink shrimp (Pandalus jordani) post-catch

Creator:: Toledo-Flores, Luis Javier
Abstract:: Chilling (2-4°C) (10 min) in a solution containing 10% condensed phosphate, 5% potassium sorbate, and 0.9% citric acid (pH 6.7) stabilized round shrimp to microbial spoilage. This treatment procedure allowed refrigerated storage of round shrimp eliminating the need for ice and the accompanying deteriorative effects of water absorption and protein...
Resource Type:: Masters Thesis
Full Text:: cooked product with a higher moisture content (Collins, 1960a; Collins, 1961). Collins (1961

In vitro inhibition of lipase activity by malonaldehyde, formaldehyde and propionaldehyde

Creator:: Landsberg, Johanna Dobrot
Abstract:: The reactions of aldehydes with proteins are of nutritional and physiological significance. The nutritive value of food materials can be impaired by a reaction necessitating additional dietary protein, and enzymes have been shown in vitro to be inhibited by reactions with aldehydes. Aldehydes present may arise from the autoxidation of...
Resource Type:: Masters Thesis

Gas chromatographic identification of chlorinated insecticides based on their U.V. degradation

Creator:: Banks, K. A. and Bills, D. D.
Abstract:: Certain chlorinated insecticides can be identified by electron capture gas-liquid chromatographic (EC-GLC) analysis of the prepared sample before and after treatment with ultraviolet irradiation, Upon U.V. treatment, characteristic degradation products arise from the insecticides investigated. Comparison of the degradation pattern obtained by EC-GLC of unknown and authentic insecticides provides an...
Resource Type:: Capstone Project
Full Text:: (1961) 643. 8 J. EomNSO:s!, A. E1cHARDSON AND B. BusH, Rull. Erwiron. Con/am. Toxicol.. I (19/o6) 127

Effect of proteolytic enzymes on emulsification characteristics of bovine skeletal muscle

Creator:: DuBois, Michael Wayne
Resource Type:: Masters Thesis
Full Text:: emulsification capacity of the test protein solution (Swift et &i. , 1961). A more objective means of

Influence of polyphosphates on the emulsifying capacity of milk and meat proteins

Creator:: Cummins, Armando
Abstract:: The influence of polyphosphates upon the emulsification of enzymatic hydrolyzates of casein and lactalbumin and upon salt-soluble meat proteins was determined by a model system in which oil-in-water emulsions were formed. Sodium acid pyrophosphate, sodium tripolyphosphate and sodium hexametaphosphate were mixed together in a weight ratio of 4:2:4, respectively, to...
Resource Type:: Masters Thesis
Full Text:: maximum amount of lipid (oil) a given amount of protein will emulsify (Swift et al. , 1961). Becher

ScholarsArchive@OSU

Effect of high pressure at low temperature on the molecular structure and functionality of dairy proteins

Recovery of Escherichia coli from freeze dried model systems

The effect of irradiation with ultraviolet light on chlorinated hydrocarbon insecticides : a review

Flavor chemistry of irradiated milk fat

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

An improved procedure for holding round pink shrimp (Pandalus jordani) post-catch

In vitro inhibition of lipase activity by malonaldehyde, formaldehyde and propionaldehyde

Gas chromatographic identification of chlorinated insecticides based on their U.V. degradation

Effect of proteolytic enzymes on emulsification characteristics of bovine skeletal muscle

Influence of polyphosphates on the emulsifying capacity of milk and meat proteins

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