Index Catalog // ScholarsArchive@OSU

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:: inactivation of cranberry polyphenolase was found to follow first order kinetics„ There was 90% destruction

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:: higher surface pressure values at the air-water interface. Circular dichroism (CD) data indicated that

Bacillus subtilis endospore coat protein solubilization methods for studying effects of high pressure precessing

Creator:: Gandhi, Kalpesh K.
Abstract:: Spores of foodborne pathogens such as Clostridium botulinum, Clostridium perfringens and Bacillus cereus are widely distributed in nature. Presence of those spores in food products, particularly C. botulinum spores in vacuum packed, ready-to-eat low-acid products, is a great safety concern. The research here described is a first effort towards understanding...
Resource Type:: Masters Thesis
Full Text:: 70C. Analysis of variance (ANOVA) showed no significant (95% confidence) differences between the

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:: autolysis by about 90%, suggesting that low concentrations SPP could be effective when added to PW surimi

Effect of condensed phosphate, cooking time and cooking medium on the yield and quality of Dungeness crab (Cancer magister) meat

Creator:: Crapo, Chuck
Abstract:: Means of improving yield and quality of cooked meat from Dungeness crab (Cancer magister) were investigated. Processing factors of cooking time, cooking medium, and condensed phosphate treatment were evaluated. The effect of condensed phosphate treatment and its interrelationship with cooking time and medium on meat was determined. Meat yield (wet...
Resource Type:: Masters Thesis
Full Text:: caught with baited pots. Normally, pots are circular with diameters between 42 and 60 in and 14 in

Effects of temperature and holding time during pre-blanch on pH, pectic substances and quality characteristics of canned green beans

Creator:: Boni, Magloire C.
Abstract:: Physical, chemical and sensory attributes were examined on canned green beans (Oregon 1604) of sieve sizes 3 & 4 and 5 & 6 after one and three months of storage at room temperature (RT). The green beans subjected to different pre-blanch conditions in water (T1t1: 160°F - 30 min.; T1t2:...
Resource Type:: Masters Thesis
Full Text:: different pre-blanch conditions in water (Tltl: 160 F - 30 min.; T1t2: l60oF - 90 min.; T2t1: 200oF - 30

Temperature Effects on the Development of Cheddar Cheese Flavor and Aroma

Creator:: Grazier, C. L., Bodyfelt, F. W., McDaniel, M. R., and Torres, J. A.
Abstract:: Cooling of freshly formed Cheddar cheese is thought to be one of the processing steps that requires tighter control to achieve more uniform and consistent product quality. Cheese samples, obtained after pressing, were rapidly cooled to 5, 15, 25, or 35°C. Commercial samples and test cheese at 7, 30, 60,...
Resource Type:: Article
Full Text:: . Commercial sam- ples and test cheese at 7, 30, 60, 90, and 120 d of ripening were evaluated by a trained

The production of surimi from Pacific whiting (Merluccius productus) and evaluation of kamaboko gels

Creator:: Chang-Lee, Maria Virginia
Abstract:: Yield, proximate composition, and proteolytic activity were determined in each unit operation during production of surimi from Pacific whiting. Preliminary studies involved the addition of protein adjuncts such as egg white (EW), whey protein concentrate (WPC), and soy protein isolate (SPI), at different levels, to kamaboko gels in order to...
Resource Type:: Masters Thesis
Full Text:: times followed by a 90 C for 20 min were tested with kamaboko gels containing 3% EW. No significant

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 versus 90% of the total sugars (30-45%) in supersweet corn. Polysaccharides

Refrigerated seawater depuration for reducing Vibrio parahaemolyticus contamination in raw Pacific oysters (Crassostrea gigas)

Creator:: Yang, Qianru
Abstract:: Vibrio parahaemolyticus is a seafood-borne pathogen that can cause gastroenteritis in humans. This study investigated the effectiveness of refrigerated seawater (5°C) depuration on reducing V. parahaemolyticus in raw Pacific oysters (Crassostrea gigas). Raw Pacific oysters were inoculated with a mixed culture of five clinical strains of V. parahaemolyticus and depurated...
Resource Type:: Masters Thesis
Full Text:: from 103 MPN/g to less than 20 MPN/g. When oysters were stored in a refrigerator, 90% of oysters with

ScholarsArchive@OSU

Isolation and characterization of some oxidizing enzymes of the McFarlin cranberry

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

Bacillus subtilis endospore coat protein solubilization methods for studying effects of high pressure precessing

Salmon plasma protein to inhibit protease enzymes and enhance surimi gelation

Effect of condensed phosphate, cooking time and cooking medium on the yield and quality of Dungeness crab (Cancer magister) meat

Effects of temperature and holding time during pre-blanch on pH, pectic substances and quality characteristics of canned green beans

Temperature Effects on the Development of Cheddar Cheese Flavor and Aroma

The production of surimi from Pacific whiting (Merluccius productus) and evaluation of kamaboko gels

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

Refrigerated seawater depuration for reducing Vibrio parahaemolyticus contamination in raw Pacific oysters (Crassostrea gigas)

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