Index Catalog // ScholarsArchive@OSU

A study of factors affecting the extraction of flavor when dry hopping beer

Creator:: Wolfe, Peter Harold
Abstract:: This work set out to examine the methodologies of dry hopping, compare different hop materials, and look at the extraction behavior of different types of hop compounds. This work consists of two discrete studies, where the first study informed the design of the second. The first study measured the concentrations...
Resource Type:: Masters Thesis

A study of the DNA excision repair capabilities of rainbow trout (Salmo gairdneri) exposed to dietary cyclopropenoid fatty acids

Creator:: Collier, John Mark
Abstract:: The DNA repair capabilities of rainbow trout (Salmo gairdneri) were studied vising the method of autoradiography. Trout were fed a semi-purified control diet containing 0 ppm, 50 ppm, or 300 ppm cyclopropenoid fatty acids (CPFA) for 6-9 weeks. Liver slices were prepared and exposed in vitro to a control treatment,...
Resource Type:: Masters Thesis

Aflatoxin mutagenesis and metabolism and their dietary modification in rainbow trout (Salmo gairdneri)

Creator:: Coulombe, Roger A.
Abstract:: Aflatoxin B₁ (AFB₁) is a mold-produced toxin which has been shown to be a potent hepatocarcinogen in many animal species. Of the species studied thus far, rainbow trout have proven to be the most sensitive. Experiments were conducted to investigate various aspects of AFB₁ metabolism in this species, including in...
Resource Type:: Dissertation

Alteration in levels and synthesis of proteins in trout hepatocytes due to dietary cyclopropenoid fatty acid[s]

Creator:: Perdew, Gary H.
Abstract:: Cyclopropenoid fatty acids (CPFA) are unique compounds that contain a highly strained and reactive cyclopropene ring structure. These compounds have been shown to cause a number of toxic effects in a variety of animals. Rainbow trout (Salmo gairdneri) have proven to be particularly sensitive to CPFA. Studies have revealed that...
Resource Type:: Dissertation

Antimicrobial activity of nisin and hen lysozyme

Creator:: Jaczynski, Jacek
Abstract:: Varying concentrations of the food preservatives nisin and lysozyme were adsorbed onto glass surfaces chemically modified to exhibit different degrees of hydrophobicity. The antimicrobial activity of the adsorbed preservatives was evaluated by documenting the ability of Listeria monocytogenes to adhere and grow on the glass surfaces. A bioluminescence protocol was...
Resource Type:: Masters Thesis
Full Text:: , B. Hall, E. Parker, J. Vogt, G.Run, J. Williams, L. Lieb, C. Salminen, T. Pendergast, S.B. Werner

Application of ozone as a disinfectant for commercially processed seafood

Creator:: Hansen, Jenny K.
Abstract:: Pacific oysters (Crassostrea gigas), Alaska pink salmon (Oncorynchus gorbuscha) roe and chum salmon (Oncorynchus keta) fillets were treated with aqueous ozone in both pilot plant and commercial settings to determine its effect on shelf-life and microbial changes. The microbial quality was analyzed by conducting pyschrotrophic and coliform plate counts on...
Resource Type:: Masters Thesis
Full Text:: request. / \J' u Jenny K. Hansen, Author ACKNOWLEDGEMENTS I would like to thank my professors

Aroma compounds in sweet dry whey

Creator:: Mahajan, Shilpa S.
Abstract:: The objective of this study was to identify aroma volatiles in sweet whey powder. Volatiles were isolated by solvent extraction and solvent assisted flavor evaporation. Fractionation was followed to separate acidic volatiles from nonacidic volatiles. Gas chromatography/olfactometry and gas chromatography-mass spectrometry were used for the identification ofaroma compounds. Osme methodology...
Resource Type:: Masters Thesis

Aroma Perception of α-Terpineol and Linalool in Combination with wine monoterpenes found in Pinot gris and Gewürztraminer wines

Creator:: Chigo Hernandez, Mildred Melina
Abstract:: When a person is tasting wine, they first evaluate the appearance and then the aroma. The smell of wine is a crucial part of tasting and the aromas emanating from the wine should be pleasant. Aroma quality perceived in wine is determined by multiple interactions of the components found in...
Resource Type:: Masters Thesis
Full Text:: ., 106, 4099−4112 Brostrom, G., & Brostrom, J. (2009). The business of wine : an encyclopedia

B-Naphthoflavone induction and its effect on hepatic phospholipid metabolism in rainbow trout (Salmo gairdneri)

Creator:: Harris, Marcia Elaine
Abstract:: The induction of drug-metabolizing enzymes is a complex biochemical process manifested not only by increases in various cytochrome P-450 isozymes and related activities, but also by alterations in endoplasmic reticulum membranes. Little work has been done to examine how cytochrome P-450 inducing agents influence other cellular processes, such as phospholipid...
Resource Type:: Masters Thesis

Biochemical and Physical Characterization of Fish Protein Isolate and Surimi for their Compatibility

Creator:: Kobayashi, Yuka
Abstract:: There are presently two successful methods used to refine fish muscle proteins: surimi and fish protein isolate (FPI). Both surimi and FPI have the ability to form an elastic gel upon comminution and heating. However, their gelation behaviors are different as they are refined in a biochemically opposite way based...
Resource Type:: Dissertation

ScholarsArchive@OSU

A study of factors affecting the extraction of flavor when dry hopping beer

A study of the DNA excision repair capabilities of rainbow trout (Salmo gairdneri) exposed to dietary cyclopropenoid fatty acids

Aflatoxin mutagenesis and metabolism and their dietary modification in rainbow trout (Salmo gairdneri)

Alteration in levels and synthesis of proteins in trout hepatocytes due to dietary cyclopropenoid fatty acid[s]

Antimicrobial activity of nisin and hen lysozyme

Application of ozone as a disinfectant for commercially processed seafood

Aroma compounds in sweet dry whey

Aroma Perception of α-Terpineol and Linalool in Combination with wine monoterpenes found in Pinot gris and Gewürztraminer wines

B-Naphthoflavone induction and its effect on hepatic phospholipid metabolism in rainbow trout (Salmo gairdneri)

Biochemical and Physical Characterization of Fish Protein Isolate and Surimi for their Compatibility

Limit your search

Academic Affiliation

Advisor

Commencement Year

Committee Member

Creator

Contributor

Date

Decade

Degree Field

Degree Level

Degree Name

File Format

Language

License

Non-Academic Affiliation

Peer Reviewed

Resource Type

Rights Statement

Subject

Search Constraints

Search Results

Limit your search