Index Catalog // ScholarsArchive@OSU

Effect of selected lactic acid bacteria on the growth of food-borne pathogens and spoilage microorganisms in raw milk and milk products

Creator:: Al-Zoreky, Nageb
Abstract:: Several lactic acid bacteria (LAB) of the Lactococcus, Lactobacillus, Leuconostoc and Pediococcus genera were screened for inhibition of food-borne pathogens and spoilage microorganisms in raw milk and dairy products. Listeria monocytogenes was killed by Lactococcus lactis subsp. lactis and Pediococcus pentosaceus due to their production of bacteriocin-type inhibitors. Staphylococcus aureus...
Resource Type:: Dissertation
Full Text:: AN ABSTRACT OF THE THESIS OF Nageb Al-Zoreky for the

Microbiological control of food spoilage and pathogenic microorganisms in refrigerated foods

Creator:: Al-Zoreky, Nageb
Abstract:: Microgard, a commercially-available pasteurized fermented milk, was found inhibitory to gram negative bacteria such as Pseudomonas putida, some well-known foodborne pathogens (e.g. Salmonella, Yersinia and Aeromonas) and some fungi as revealed by an agar incorporation assay method. Gram positive bacteria, however, were not inhibited. Rather, some bacteria in this group...
Resource Type:: Masters Thesis
Full Text:: AN ABSTRACT OF THE THESIS OF Nageb Al-Zoreky for the degree of

The influence of surface functional groups on β-lactoglobulin adsorption equilibrium

Creator:: Al-Makhlafi, Hamood K.
Abstract:: Interactions between proteins and contact surfaces can have important implications in the food industry. Such interactions contribute to the course of fouling of membrane surfaces and they appear to mediate bacterial and spore adhesion to some degree as well. In addition to protein and solution properties, interfacial behavior is strongly...
Resource Type:: Masters Thesis
Full Text:: AN ABSTRACT OF THE THESIS OF Hamood K. Al-Makhlafi for the

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
Full Text:: Approved: Lisbeth M. Goddik High hydrostatic pressure processing (HPP) is a nonthermal process in which

Shelf life and microbial content of fluid milk from nine processing plants in Oregon

Creator:: Wustenberg, Liam Robert
Abstract:: High-temperature-short-time pasteurized fluid milk commonly has a shelf life around 16-19 days. The aim of this study was to determine the shelf life of fluid milk in Oregon and characterize the bacterial growth over 23 days. Samples of pasteurized 2% milk were collected at six time points from all nine...
Resource Type:: Masters Thesis
Full Text:: :______________________________________________________ Lisbeth M. Goddik High-temperature-short-time pasteurized fluid milk commonly has a shelf

Sweet corn germ lipoxygenase : isolation, purification, characterization and involvement in off-aroma formation

Creator:: Theerakulkait, Chockchai
Resource Type:: Dissertation
Full Text:: Involvement in Off-Aroma Formation Abstract approved: „ Diane M. Barrett Lipoxygenase activity in

The effect of cultivar maturity and frozen storage time on the cell wall polysaccharide composition of muskmelon(Cucumis melo)

Creator:: Simandjuntak, Valencius
Abstract:: The effect of frozen storage time on the composition of the cell wall polysaccharide (CWP) of muskmelon (Cucumis melo) cultivars at different stages of maturity was investigated. Changes in composition, firmness, drip loss, and color of Cantaloupe and Honey Dew melon flesh were determined at three stages of maturity and...
Resource Type:: Masters Thesis
Full Text:: - melon (Cucumis melo) Abstract approved: Diane M. Barrett The effect of frozen storage time on the

Identification of some neutral high boiling compounds in molecular distillates from cheddar cheese fat

Creator:: O'Keefe, Patrick William
Resource Type:: Dissertation
Full Text:: cheese curds. Inform-al flavor assessment, by five experienced dairy product judges, indicated

Sensory, compositional and texture profile analysis of high-pressure treated fresh renneted cheese - Queso Fresco style

Creator:: Sandra
Abstract:: A sensory method was developed to determine cheese texture by hand evaluation. Cheese sensory evaluation was conducted by panelists (n=8) on four commercial samples in duplicates. Standards, descriptors, methods of each attribute evaluation, sample size, and ballot were developed based on panelists' consensus. Fifteen total attributes, divided into five groups,...
Resource Type:: Masters Thesis
Full Text:: originated from Latin American countries and is traditionally made from raw cow's milk (Clark et al

An analytical and sensory evaluation of the aroma volatiles of Tuber gibbosum

Creator:: Marin, Anna B.
Abstract:: The aroma of Tuber gibbosum, a native Oregon truffle, was characterized using two distinct techniques. Volatile aroma constituents were identified by chemical analysis, and sensory characteristics were determined by examining response of the general populace to the truffle aroma. Truffle samples from four maturity ranges, as determined by microscopic examination...
Resource Type:: Masters Thesis
Full Text:: can detect these fungi up to 1 m underground (Claus, et al., 1981). The emphasis of this study has

ScholarsArchive@OSU

Effect of selected lactic acid bacteria on the growth of food-borne pathogens and spoilage microorganisms in raw milk and milk products

Microbiological control of food spoilage and pathogenic microorganisms in refrigerated foods

The influence of surface functional groups on β-lactoglobulin adsorption equilibrium

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

Shelf life and microbial content of fluid milk from nine processing plants in Oregon

Sweet corn germ lipoxygenase : isolation, purification, characterization and involvement in off-aroma formation

The effect of cultivar maturity and frozen storage time on the cell wall polysaccharide composition of muskmelon(Cucumis melo)

Identification of some neutral high boiling compounds in molecular distillates from cheddar cheese fat

Sensory, compositional and texture profile analysis of high-pressure treated fresh renneted cheese - Queso Fresco style

An analytical and sensory evaluation of the aroma volatiles of Tuber gibbosum

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