Index Catalog // ScholarsArchive@OSU

Influence of post-mortem aging upon some chemical characteristics of tropomyosin preparations from bovine skeletal muscle

Creator:: Dewey, James Edward
Resource Type:: Dissertation
Full Text:: and abnormalities. Research on the biochemical mechanics of rigor and the subsequent

Fractionation of bovine muscle proteins by cellulose ion exchange chromatography

Creator:: Mohasseb, Zeinab Shehata
Abstract:: The purposes for which the fractionation of proteins are carried out are quite varied and manyfold. However, one of the more important reasons is that of determining the nature and the extent of autolysis or proteolysis on the bovine muscle proteins during post mortem aging. Hence, the development of a...
Resource Type:: Dissertation
Full Text:: adequate fractionation of muscle proteins would greatly stimu- late the interest and research progress in

Biochemical and gelation properties of fish protein isolate prepared under various pH and ionic strength conditions

Creator:: Thawornchinsombut, Supawan
Abstract:: A novel method for isolating fish proteins by shifting pH to high acid or high alkali pH was the focus of the study. Biochemical and physicochemical properties of various pH-treated soluble fish proteins as a function of ionic strength were determined. Effect of ionic strength and various storage conditions on...
Resource Type:: Dissertation
Full Text:: . Effect of ionic strength and various storage conditions on gelation properties and stabilization of

Data Mining in Food Science Research and Technical Functionality of Wheat Straw-Derived Fibers

Creator:: Karaarslan Urhan, Tuba
Abstract:: This dissertation focused on data mining in food science research and on the technical functional properties of wheat straw-derived biorefinery-byproduct fiber preparations as related to potential applications as food ingredients. This first study evaluated the importance of electronic bibliographic database selection and multiple database usage during the information retrieval phase...
Resource Type:: Dissertation
Full Text:: journal coverage and journal overlap. Databases were also evaluated with respect to coverage of food

Determination of Total Nucleotides, Nitrogenous Bases and Degradation By-Products with Respect to Various Processing and Preservation Techniques for Alaska Pollock (Gadus chalcogrammus) and Yellowfin Sole (Limanada aspera)

Creator:: Nelson, Kevin A.
Abstract:: The primary goal of this research was to determine the concentration and composition of nucleotides, as nucleoside monophosphates and nucleobases, in the underutilized reproductive organs (milt and roe) of Alaska pollock (Gadus chalcogrammus) and yellowfin sole (Limanda aspera). Changes in concentrations of these nucleotides and nucleotide analogs were observed with...
Resource Type:: Masters Thesis
Full Text:: , physical and financial support of his family and Chan Me (Julie) Choi, this research would not be

Fractionation of bovine sarcoplasmic proteins by DEAE-cellulose chromatography

Creator:: Rampton, James Henry
Abstract:: Ion exchange chromatography methods which have been developed in recent years appear to offer a sensitive technique that can be utilized very advantageously in studies on various proteins and their properties. The application of such a procedure for the successful fractionation of bovine sarcoplasmic proteins should stimulate interest and research...
Resource Type:: Masters Thesis
Full Text:: successful fractionation of bovine sarcoplasmic proteins should stim- ulate interest and research in

Development of Anthocyanins and Tannins in Pinot noir Grapes and their Relative Importance in Wine [2002]

Creator:: Kennedy, James A., Godard, Mee, and Watson, Barney
Abstract:: The objectives of this research project are to understand tannin and anthocyanin changes during berry development in Pinot noir fruit and wines. Specifically, the objectives of this research project are: · Determine the effect of berry development on the composition of tannins in cv. Pinot noir berries · Determine the...
Resource Type:: Technical Report
Full Text:: Science and Technology Oregon State University INTRODUCTION The objectives of this research project are

Stability and gel strength of meat emulsions made with prerigor, preblended beef and reduced salt levels

Creator:: Wiser, Cathy
Abstract:: The purpose of this study was to investigate the use of preblended, prerigor beef in reduced salt meat batters. The functional properties of water-holding capacity, fat binding and gel strength were evaluated. Proximate analyses (protein, moisture and fat contents) of all cooked samples were performed, in duplicate. The sternomandibularis muscle...
Resource Type:: Masters Thesis
Full Text:: Gel Strength of Meat Emulsions Made with Prerigor, Preblended Beef and Reduced Salt Levels

Components of bovine plasma that enhance gel strength in Pacific whiting surimi

Creator:: Peters, Margo Y.
Abstract:: Proteolysis of myofibrillar proteins in Pacific whiting surimi occurs when the 50- 70°C temperature range is reached during standard cooking procedures (e.g. 90°C for 15 min). This proteolytic activity results in the softening of surimi gels. Bovine plasma protein (BPP) is the most effective of the food-grade inhibitors used to...
Resource Type:: Masters Thesis
Full Text:: effective of the food-grade inhibitors used to prevent this reaction, and enhance gel strength in PW

Metabolic Effects in C57BL/6J Mice Fed a High-Fat Western Diet Supplemented with Watermelon Flesh, Rind, and Skin and Other Whole Foods

Creator:: Becraft, Alexandra R.
Abstract:: Watermelon (Citrullus lanatus) is rich in lycopene and citrulline and has high phenolic content and antioxidant capacity. Previous studies demonstrate the health benefits of watermelon intake on improved blood pressure regulation along with others. Similarly, cherries, raspberries, walnuts and green tea are rich in anthocyanins, polyphenols, and polyunsaturated fatty acids...
Resource Type:: Masters Thesis
Full Text:: the degree of Master of Science in Food Science and Technology presented on December 7, 2018

ScholarsArchive@OSU

Influence of post-mortem aging upon some chemical characteristics of tropomyosin preparations from bovine skeletal muscle

Fractionation of bovine muscle proteins by cellulose ion exchange chromatography

Biochemical and gelation properties of fish protein isolate prepared under various pH and ionic strength conditions

Data Mining in Food Science Research and Technical Functionality of Wheat Straw-Derived Fibers

Determination of Total Nucleotides, Nitrogenous Bases and Degradation By-Products with Respect to Various Processing and Preservation Techniques for Alaska Pollock (Gadus chalcogrammus) and Yellowfin Sole (Limanada aspera)

Fractionation of bovine sarcoplasmic proteins by DEAE-cellulose chromatography

Development of Anthocyanins and Tannins in Pinot noir Grapes and their Relative Importance in Wine [2002]

Stability and gel strength of meat emulsions made with prerigor, preblended beef and reduced salt levels

Components of bovine plasma that enhance gel strength in Pacific whiting surimi

Metabolic Effects in C57BL/6J Mice Fed a High-Fat Western Diet Supplemented with Watermelon Flesh, Rind, and Skin and Other Whole Foods

Limit your search

Academic Affiliation

Advisor

Commencement Year

Committee Member

Conference Name

Creator

Contributor

Date

Decade

Degree Field

Degree Level

Degree Name

File Format

Funding Body

Language

License

Location

Non-Academic Affiliation

Peer Reviewed

Resource Type

Rights Statement

Subject

Search Constraints

Search Results

Limit your search