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Filtering by: Subject Mortar--Additives Academic Affiliation Food Science and Technology

Selective oxidation of biological matrices for subsequent peroxidase and peroxidase-based quantitative analyses

Creator:

Jiang, Shu

Abstract:

Hydrogen peroxide quantification is of broad interest due to the common use of hydrogen peroxide as an oxidizing agent in industrial processing and laboratory research. Hydrogen peroxide assays are also of general importance for biological studies aimed at understanding the role of in situ generated reactive oxygen species. In the...

Resource Type:

Masters Thesis
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