Index Catalog // ScholarsArchive@OSU

Measurement of physical parameters for shrimp diets produced with a series of binders

Creator:: Solis, Manuel Ulises
Resource Type:: Masters Thesis
Full Text:: PARAMETERS FOR SHRIMP DIETS PRODUCED WITH A SERIES OF BINDERS Abstract approved: Michael T

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:: more detail. For both whiting and cod, no hydrolysis of the substrates hippuryl-L-phenylalanine

Some carboxylic esterases of the pea (Pisum sativum L.)

Creator:: Norgaard, Marida Jane
Abstract:: Although esterases have been reported in peas, their properties have not been studied. The purpose of this investigation was to determine the substrate and inhibitor specificity of the esterases present in a water extract of lyophilized peas, and to determine if pea esterases could be classified according to the criteria...
Resource Type:: Masters Thesis
Full Text:: appeared to be of the B type. -5 Physostigmine sulfate (10 M) had no effect on esterase

Flavor chemistry of blue cheese

Creator:: Anderson, Dale Fredrick
Abstract:: Numerous attempts have been made to identify the flavor compounds in Blue cheese, however, duplication of Blue cheese flavor has not yet been accomplished. Therefore, it was desirable to make a qualitative and quantitative investigation of Blue cheese flavor compounds and to study the effect of certain microorganisms on Blue...
Resource Type:: Dissertation
Full Text:: low in 4:0 acid compared to Blue cheese. No formic, propionic, or isovaleric acid was

Ras oncogenes and p53 suppressor genes in fish carcinogenesis models

Creator:: Cheng, Ronshan
Abstract:: A digoxigenin-labeled nonradioactive detection system was used to screen a zebrafish cDNA library for p53-like and ras-like genes. One clone was isolated and identified as an incomplete p53-like gene. The insert size of this clone is 1777 bp, which encodes part of evolutionarily conserved region II and all of regions...
Resource Type:: Dissertation
Full Text:: amplification was not possible. Among sixteen DMBA stomach tumors with intact DNA, no Ki-ras mutations were

Isolation and partial characterization of bovine rumen muscle proteins

Creator:: Perera, Conrad Ostwald
Abstract:: Investigations were conducted to determine the nature, type, functional properties and the amounts of different proteins found in bovine rumen tissue. Data concerning the effect of pH and salt concentration on the extractability of proteins from rumen tissue indicated that 92% of the proteins could be extracted in aqueous solutions...
Resource Type:: Dissertation
Full Text:: % actin and 7% unidentified proteins but no troponin or tropomyosin. The isolate obtained at pH 5.4

Impact of lees content, nitrogen, and elemental sulfur on volatile sulfur compound formation in Vitis vinifera L. cv. 'Pinot noir' wine

Creator:: Kraft, Daniel N.
Abstract:: One of the most common problems in wine production is the formation of hydrogen sulfide (H₂S) and other volatile sulfur compounds (VSCs), which can mask positive aromas at low concentrations and result in unpleasant aromas such as rotten egg, cabbage, garlic, and rubber at higher concentrations. Despite the large body...
Resource Type:: Masters Thesis
Full Text:: were analyzed for elemental sulfur by HPLC-DAD; almost no elemental sulfur remained in the wines post

Heat induced compounds in milk

Creator:: Scanlan, Richard A.
Abstract:: Milk, preheated at 82°C for 30 minutes, was heated to 146°C for four seconds (UHT-treated) and cooled to 5°C in a tubular heat exchanger. Immediately after heat treatment, 20 gallons of heated milk were vacuum distilled at 30°C in a semi-continuous, reduced pressure glass apparatus. Twenty gallons of non-heated milk...
Resource Type:: Dissertation
Full Text:: Chromatography Combined with Rapid-Scan Mass Spectrometry 42 Infrared Spectroscopy 51 Qualitative

Effects of starch on rheological, microstructural, and color properties of surimi-starch gels

Creator:: Yang, Hong, 1968-
Resource Type:: Masters Thesis
Full Text:: * values of the surimi-starch gels as affected by heating time, temperature, and starch concentration 42

Improvement of the peelability of Pacific shrimp (Pandalus jordani) with citric acid and heat pretreatment

Creator:: Chao, Rong-yue
Resource Type:: Masters Thesis
Full Text:: precooked; no yield advantage was apparent with extended ice storage. Inferior shell removal efficiency

ScholarsArchive@OSU

Measurement of physical parameters for shrimp diets produced with a series of binders

Qualitative evaluation of the proteolytic activity in the muscle of Pacific whiting (Merluccius productus)

Some carboxylic esterases of the pea (Pisum sativum L.)

Flavor chemistry of blue cheese

Ras oncogenes and p53 suppressor genes in fish carcinogenesis models

Isolation and partial characterization of bovine rumen muscle proteins

Impact of lees content, nitrogen, and elemental sulfur on volatile sulfur compound formation in Vitis vinifera L. cv. 'Pinot noir' wine

Heat induced compounds in milk

Effects of starch on rheological, microstructural, and color properties of surimi-starch gels

Improvement of the peelability of Pacific shrimp (Pandalus jordani) with citric acid and heat pretreatment

Limit your search

Academic Affiliation

Advisor

Commencement Year

Committee Member

Conference Name

Creator

Contributor

Date

Decade

Degree Field

Degree Level

Degree Name

File Format

Language

License

Location

Non-Academic Affiliation

Peer Reviewed

Resource Type

Rights Statement

Subject

Search Constraints

Search Results

Limit your search