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Antioxidant potential of yeast containing beer

Creator:: Morris, Edward E.
Abstract:: It has been suggested that cellular damage from oxygen radicals is one of the processes leading to cardio-vascular disease and cancer. Natural antioxidants prevent uncontrolled oxidative reactions by decreasing molecular oxygen levels, scavenging chain-initiating and chain-propagating free radicals, chelating metals, or decomposing peroxides. Beer is rich in antioxidants, derived both...
Resource Type:: Masters Thesis
Full Text:: Potential of YeasfrCoataining Beer. Abstract approved: , Mark A. Daeschel / It has been

Effect of maturity on the physical, chemical and sensory properties of frozen peas

Creator:: Olaeta-Coscorroza, Jose A.
Abstract:: Peas (Pisum sativum) are an important constituent in the diet of many people. Peas may be cooked and eaten as green peas shortly after harvest, stored for short periods in the pods, or, after suitable treatment, stored for long periods before consumption. Many factors influence the yield and quality of...
Resource Type:: Masters Thesis
Full Text:: over a year earlier (U.S. Agricul- tural Mark. Services, Feb. 1980). A comparison of peas

Effect of moisture, temperature, and sulfur dioxide on color of dried apples

Creator:: Sayavedra-Soto, Luis Alberto
Abstract:: When sulfur dioxide is used in commercial drying of fruits in combination with low storage temperatures, browning and microbial spoilage can be inhibited. However, the relationship between moisture level, storage temperature, and sulfur dioxide content on the color of dried fruit is not known; therefore the purpose of this research...
Resource Type:: Masters Thesis
Full Text:: APPROVED: Dr. Morris W. Mc/ntgomew When sulfur dioxide is used in commercial drying of fruits in

Purification and properties of d'Anjou pear (Pyrus communis, L.) polyphenol oxidase

Creator:: Wissemann, Kimberly Warner
Abstract:: Polyphenol oxidase (PPO) from d'Anjou pears was purified and some molecular properties were studied. The extraction of PPO was accomplished in the presence of the phenolic binder AG 2X-8 and Triton X-100. Chlorophyll pigment was removed by chromatography resulting in a clear, colorless enzyme extract. Three fractions of pear PPO...
Resource Type:: Dissertation
Full Text:: who provided me with many fond memories of OSU. A special thanks is extended to Mark Einerson

Extraction and partial characterization of strawberry polyphenol oxidase

Creator:: Wesche Ebeling, Pedro Alfredo E.
Resource Type:: Masters Thesis
Full Text:: AN ABSTRACT OF THE THESIS OF Pedro A. E. Wesche Sbeling for the

Some visceral proteases of albacore tuna fish (Thunnus alalunga)

Creator:: Sullivan, Daniel Park
Abstract:: The proteolytic enzymes in the visceral organs of albacore tuna fish (Thunnus alalunga) were studied, initially as an extract of the whole viscera, then as extracts of the individual organs. Preliminary studies indicated three pH optima of activity in the whole viscera extracts pH 1.7, 3.1-3.5 and 9.5. Analysis of...
Resource Type:: Masters Thesis
Full Text:: (TPCK), determined. Cationic discontinuous polyacrylamide gel electrophoresis coupled with a

A study of nisin resistance in Listeria monocytogenes Scott A

Creator:: Ming, Xintian
Abstract:: Eight foodborne pathogenic and spoilage Gram-positive bacteria were evaluated for their spontaneous resistance frequencies to the peptide antimicrobial nisin. In brain heart infusion (BHI) medium, nisin resistance frequencies were in the range of l06 to l08 when exposed to nisin at concentrations 2 to 4 times the minimal inhibitory concentrations....
Resource Type:: Dissertation
Full Text:: Nisin Resistance in Listeria monocytogenes Scott A Abstract approved by -t 1- Mark A. Daeschel

Application, interaction, and enhancement of the efficacy of nisin in foods and beverages

Creator:: Jung, Dong-sun
Resource Type:: Dissertation
Full Text:: deepest gratitude to Dr. Mark A. Daeschel, the major advisor, for his support, guidance and encouragement

Efficacy of electrolyzed oxidizing water and ozonated water for microbialdecontamination of fresh strawberries (Fragaria x ananassa)

Creator:: Udompijitkul, Pathima
Abstract:: The objectives of this project were to evaluate the efficacies of electrolyzed oxidizing (EO) and ozonated waters as antimicrobial agents for enhancing the microbiological safety of fresh strawberries (Fragaria x ananassa). The influence of sodium chloride (NaCl) concentrations used for preparing EO water was evaluated on their bactericidal activities against...
Resource Type:: Masters Thesis
Full Text:: approved: Mark A. Daeschel Yanyun Zhao The objectives of this project were to evaluate the

Preparation of a potato hydrolysate with Bacillus subtilis α-amylase

Creator:: Dondero, Marta Luisa
Abstract:: Bacillus subtilis α-amylase was used to hydrolyze starch from peeled and whole potatoes (Solanum tuberosum). Effect of gelatinization temperature, pH, enzyme concentration, temperature of hydrolysis and presence of calcium ions were investigated. Optimum conditions for hydrolysis were when α-amylase levels were 0.3 percent of the starch concentration in the presence...
Resource Type:: Masters Thesis
Full Text:: / J 7 "7 Title: PREPARATION OF A POTATO HYDROLYSATE WITH BACILLUS SUBTILIS a-AMYLASE Abstract

ScholarsArchive@OSU

Antioxidant potential of yeast containing beer

Effect of maturity on the physical, chemical and sensory properties of frozen peas

Effect of moisture, temperature, and sulfur dioxide on color of dried apples

Purification and properties of d'Anjou pear (Pyrus communis, L.) polyphenol oxidase

Extraction and partial characterization of strawberry polyphenol oxidase

Some visceral proteases of albacore tuna fish (Thunnus alalunga)

A study of nisin resistance in Listeria monocytogenes Scott A

Application, interaction, and enhancement of the efficacy of nisin in foods and beverages

Efficacy of electrolyzed oxidizing water and ozonated water for microbialdecontamination of fresh strawberries (Fragaria x ananassa)

Preparation of a potato hydrolysate with Bacillus subtilis α-amylase

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