Index Catalog // ScholarsArchive@OSU

Sweet Whey Fermentation: An Exploration of Optimizing the Alcohol Production of Kluyveromyces marxianus and Measuring the Nitrogen Content of Sweet Whey

Creator:: Schaan, Keenan
Abstract:: It is estimated that for every 1 kg of cheese produced, approximately 9 kg of whey is created. For smaller producers something needs to be done to keep it out of water ways and potentially to valorize it. However, access to efficient secondary whey processing to isolate protein and lactose...
Resource Type:: Masters Thesis
Full Text:: : ______________________________________________________ Paul Hughes It is estimated that for every 1 kg of cheese produced, approximately 9 kg of

Frameshift mutagenicity of flavonol glycosides activated by human fecalase enzyme

Creator:: Dardiri, Moawia Mohamed
Abstract:: Many substances in the plant kingdom and in man's diet occur as glycosides. Recent studies have indicated that many glycosides that are not mutagenic in tests such as the Salmonella/microsome test become mutagenic upon hydrolysis of the glycosidic linkages. The Salmonella/microsome test utilizes a liver homogenate to approximate mammalian metabolism...
Resource Type:: Dissertation
Full Text:: : „ ,„ , Dr. Paul H. Krunperman Many substances in the plant kingdom and in man's diet occur as glycosides

Recovery of Escherichia coli from freeze dried model systems

Creator:: Hirway, Sumesh Chandra
Resource Type:: Masters Thesis
Full Text:: SYS^EM^ Abstract approved: , . , , ^ ^, „ t '■ Paul HyKrumperman Recovery of

Isolation and characterization of Bacilus subtilis mutants resistant to ethidium bromide and aflatoxin B₁

Creator:: Bishop, Paul Edward
Resource Type:: Dissertation
Full Text:: AN ABSTRACT OF THE THESIS OF PAUL EDWARD BISHOP for the

Pressurization of prerigor beef muscle and its effect on the solubilization of myofibrillar proteins

Creator:: Nwafor, Oguguo Ebisi
Abstract:: Investigations were conducted to evaluate some of the changes occurring in the myofibrillar proteins, particularly solubility properties, resulting from the hydrostatic pressurization (15,000 psi, 2-3 min, 40°C) of prerigor semitendinosus and longissimus dorsi beef muscles. Both pressurized muscles showed a sharp decline in pH (~0.9 unit) as the result of...
Resource Type:: Dissertation
Full Text:: noted on pressurizing myofibrils suspended in 1.0M KC1. The dye-binding ability of myofibrillar

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:: potential indicator dye. 2 Correlation coefficients (r) and chi-square (% ) values were obtained

Important Considerations for Food Process Validations : Strain Selection, Contamination Level, and Relevant Treatment Conditions

Creator:: Pearson, Eva
Abstract:: Reports of foodborne outbreaks have increased in the last decade, posing a public health risk to consumers. In an attempt to mitigate this risk, the newly established Food Safety and Modernization Act (FSMA) takes a preventive rather than reactive approach to food safety. Under FSMA, producers are required to validate...
Resource Type:: Masters Thesis
Full Text:: Congo red agar (CRA) with varying concentrations of Congo red and addition of Brilliant blue dye

Roles of yeast and lactic acid bacteria in malolactic fermentation of wines : a chemical and sensory study

Creator:: Avedovech, Richard M.
Abstract:: The purposeful induction of malolactic fermentation (MLF) in wines such as Pinot Noir and Chardonnay is an established commercial wine making practice in Oregon. This induction is not always successful, especially with white wines, such as Chardonnay. A study was initiated to examine the compatibility of yeasts commonly used in...
Resource Type:: Dissertation
Full Text:: produce minute punctiform colonies that are difficult to see, a dye system that would change color as

The stability of ascorbic acid in bottled cranberry-based beverages under home-use conditions

Creator:: Wong, Geoffrey K.
Abstract:: Commercially bottled, vitamin C-fortified, cranberry juice cocktail and cranberry-apple (cranapple) juice drinks were stored at 5°C under simulated home-use conditions. Ascorbic acid (AA) and dehydroascorbic acid (DHA) levels were evaluated over a period of seven days by high performance liquid chromatography (HPLC). Total vitamin C content was also determined by...
Resource Type:: Masters Thesis
Full Text:: the liquid chromatographic (LC) method with microfluorometry and the 2,6-dichloroindophenol dye

Proteolytic and chemical changes of some minor nitrogen compounds and extra protein of bovine muscle during aging

Creator:: Petropakis, Heracles John
Abstract:: Investigations were conducted to determine whether the low molecular weight nitrogen compounds and the extra protein complex of bovine psoas major muscle were altered during a 12-day aging period. Electrophoretic studies of soluble proteins either before or after gel filtration on Sephadex G-25 columns indicated that the soluble proteins were...
Resource Type:: Dissertation

ScholarsArchive@OSU

Sweet Whey Fermentation: An Exploration of Optimizing the Alcohol Production of Kluyveromyces marxianus and Measuring the Nitrogen Content of Sweet Whey

Frameshift mutagenicity of flavonol glycosides activated by human fecalase enzyme

Recovery of Escherichia coli from freeze dried model systems

Isolation and characterization of Bacilus subtilis mutants resistant to ethidium bromide and aflatoxin B₁

Pressurization of prerigor beef muscle and its effect on the solubilization of myofibrillar proteins

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

Important Considerations for Food Process Validations : Strain Selection, Contamination Level, and Relevant Treatment Conditions

Roles of yeast and lactic acid bacteria in malolactic fermentation of wines : a chemical and sensory study

The stability of ascorbic acid in bottled cranberry-based beverages under home-use conditions

Proteolytic and chemical changes of some minor nitrogen compounds and extra protein of bovine muscle during aging

Limit your search

Academic Affiliation

Advisor

Commencement Year

Committee Member

Creator

Date

Decade

Degree Field

Degree Level

Degree Name

Language

License

Non-Academic Affiliation

Peer Reviewed

Resource Type

Rights Statement

Subject

Search Constraints

Search Results

Limit your search