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Factors affecting the antimicrobial activity of vitamin K₅

Creator:: Merrifield, Larry Stanford
Abstract:: Vitamin K₅, 4-amino-2-methyl-1-naphthol hydrochloride, a water soluble analog of vitamin K has been shown to possess an antimicrobial activity toward many bacteria, molds, and yeast. Much of the work reported in the literature is on its use as a food preservative, and it was the purpose of this study to...
Resource Type:: Masters Thesis
Full Text:: the guidance of Dr. H. Y. Yang, Associate Professor of Food Science and Technology. The

Mode of action of vitamin K on saccharomyces cerevisiae

Creator:: Rasulpuri, Muhammad Latif
Abstract:: Compounds belonging to the vitamin K family possess anti-hemorrhagic property, and are used in treating patients suffering from hypoprothrombinemia and obstructive jaundice. Some of these compounds also exhibit marked antimicrobial activity toward various microorganisms. Vitamin K₅, 4-amino-2-methyl- 1-naphthol hydrochloride, a water-soluble analog of vitamin K has been shown to possess...
Resource Type:: Dissertation
Full Text:: , Oregon State University, and Dr. H. Y. Yang, Department of Food Science and Technology

The preparation of common prebiotic oligosaccharides with defined degree of polymerization

Creator:: Ooi, Megan C. Y.
Abstract:: Prebiotics are a subset of dietary fiber that is growing in demand within the food industry. The health benefits of prebiotics have been well established, leading to the increase in its incorporation into various food products. Given the importance of prebiotics as functional ingredients, it is important to understand their...
Resource Type:: Masters Thesis
Full Text:: , Juyun Lim, Michael H. Penner Submitted Food Chemistry

Development of antioxidant dietary fibers from wine grape pomace and their applications as functional food ingredients

Creator:: Tseng, Angela Y.
Abstract:: Wine grape pomace (WGP), the byproduct from winemaking, is a good source of polyphenols and dietary fibers, and may be utilized as antioxidant dietary fibers (ADF) for food applications. The objectives of this thesis research were to first determine the phenolic compounds, antioxidant and antimicrobial activities in red WGP under...
Resource Type:: Masters Thesis
Full Text:: , 46 (1), 335-340. Deng, Q., Penner, M. H., & Zhao, Y. (2011). Chemical composition of dietary fiber

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:: AN ABSTRACT OF THE THESIS OF Margo Y. Peters for the degree of

Nutritional Composition Changes in Alaska Pollock (Gadus chalcogrammus) During and Between Bering Sea A and B Seasons

Creator:: Hintermeister, Clara A.
Abstract:: Alaska pollock (Gadus chalcogrammus) is a schooling whitefish native to the Bering Sea that is prized for its fillets, surimi, roe, and milt. Fillets are frequently used for popular products such as fish and chips. If collected, roe and milt are commonly exported to South Korea and Japan. However, no...
Resource Type:: Masters Thesis

Lipid-protein interactions : autoxidation studies involving freeze-dried methyl linolenate-gelatin foams

Creator:: Wehr, H. Michael and Sinnhuber, Russell O.
Abstract:: Studies involving freeze-dried methyl linolenate-gelatin foams indicate that the extent of lipid-protein interaction corresponds to the degree of autoxidation of the lipid fraction. It appears that approximately 11% of the malonaldehyde as defined by the 2-thiobarbituric acid test is firmly bound to the protein. The induction period of autoxidation is...
Resource Type:: Capstone Project
Full Text:: 1:"-1 ~-~y,~@ ‘.‘ Y3» ' ,~-=y _ "-7. 4- ~._ 4. .miP;Q“lfQtUin

Identification and characterization of a heat stable protease in arrowtooth flounder (Atheresthes stomias) and methods of inhibition in surimi

Creator:: Wasson, Diana H.
Abstract:: A heat stable protease was identified as the cause of textural degradation in cooked arrowtooth flounder (Atheresthes stomias) muscle. Maximum proteolytic activity in the fish muscle was observed between 55°C and 60°C and myosin heavy chain appeared to be the primary substrate for the enzyme. Degradation of this myofibrillar protein...
Resource Type:: Dissertation
Full Text:: AN ABSTRACT OF THE THESIS OF Diana H. Was son for the

Immunological and physiochemical characterization of fish myosins

Creator:: Reed, Zachary H.
Abstract:: Increased sales of surimi seafood, with the majority as crabstick in the United States indicates that surimi based products are becoming more popular. With growing popularity, there is increased competition for market share. Under these circumstances, some companies may be willing to sacrifice product quality in order to facilitate manufacture...
Resource Type:: Dissertation
Full Text:: OF THE DISSERTATION OF Zachary H. Reed for the degree of Doctor of Philosophy in Food Science

Analysis of N-nitrosamines and nitramines in foods and herbicides

Creator:: Hotchkiss, Joseph H.
Resource Type:: Dissertation
Full Text:: AN ABSTRACT OF THE THESIS OF Joseph H. Hotchkiss for

ScholarsArchive@OSU

Factors affecting the antimicrobial activity of vitamin K₅

Mode of action of vitamin K on saccharomyces cerevisiae

The preparation of common prebiotic oligosaccharides with defined degree of polymerization

Development of antioxidant dietary fibers from wine grape pomace and their applications as functional food ingredients

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

Nutritional Composition Changes in Alaska Pollock (Gadus chalcogrammus) During and Between Bering Sea A and B Seasons

Lipid-protein interactions : autoxidation studies involving freeze-dried methyl linolenate-gelatin foams

Identification and characterization of a heat stable protease in arrowtooth flounder (Atheresthes stomias) and methods of inhibition in surimi

Immunological and physiochemical characterization of fish myosins

Analysis of N-nitrosamines and nitramines in foods and herbicides

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