Index Catalog // ScholarsArchive@OSU

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

Quality variability in institutional size canned foods : conduction-heated pea puree

Creator:: Nasri, Hassen
Resource Type:: Masters Thesis
Full Text:: and Dr. Cheryl Glenn for their critical evaluation of my thesis work. Sincere gratitude and

Texture, proteolysis and viable lactic acid bacteria in commercial Cheddar cheeses treated with high pressure

Creator:: Wick, Cheryl, Nienaber, Uwe, Anggraeni, Olga, Shellhammer, Thomas H., and Courtney, Polly D.
Abstract:: High pressure processing was investigated for controlling Cheddar cheese ripening. One-month- or 4-month-old Cheddar cheeses were subjected to pressures ranging from 200 to 800 MPa for 5 min at 25 °C. The number of viable Lactococcus lactis (starter) and Lactobacillus (nonstarter) cells decreased as pressure increased. Subsequent storage of the...
Resource Type:: Article
Full Text:: in commercial Cheddar cheeses treated with high pressure Cheryl Wick, Uwe Nienaber†, Olga Anggraeni

Characterization of factors affecting pectinmethylesterase activity in cucumber fruit

Creator:: Turk, Farzaneh
Abstract:: Pectinmethylesterase (PME) activity in fresh cucumber fruit was determined. The effects of several cationic species, temperature, pH, and acetic acid on the activity of cucumber PME was investigated. The efficacy of blanching, infiltration with CaCl₂ or acetic acid, and fermentation with 0 and 40 mM CaCl₂ on inhibition of cucumber...
Resource Type:: Masters Thesis
Full Text:: : / J. Michael Hudson Pectinmethylesterase (PME) activity in fresh cucumber fruit was determined

Effectiveness of glucose oxidase/catalase for on-board preservation of shrimp

Creator:: Kantt, Carlos Alberto
Resource Type:: Masters Thesis
Full Text:: express my gratitude to Dr. J. Antonio Torres for his guidance and financial support throughout the

Alteration of certain physiological and biochemical parameters in livers of rainbow trout fed methyl sterculate

Creator:: Struthers, Barbara Oft
Abstract:: The cyclopropene fatty acids, sterculic and malvalic, occur naturally in a major food lipid, cottonseed oil, and have been implicated in several physiological disorders. Rainbow trout in this study were fed semipurified diets containing 200 or 300 ppm methyl sterculate, and the effects on hepatic lipid and glycogen levels, lipid...
Resource Type:: Dissertation
Full Text:: Oft Struthers ACKNOWLEDGMENTS 1 wish to thank Dr. Donald J. Lee for his guidance and for many

Aflatoxin B₁ metabolism by rainbow trout (Salmo gairdneri)

Creator:: Schoenhard, Grant Louis
Abstract:: Aflatoxins B₁, Q₁ and aflatoxicol, R [subscript o] F, but not B₂ were activated in the presence of NADPH by the 105,000 x g pellet from rainbow trout (Salmo gairdneri), Mt. Shasta strain, liver to products lethal to Bacillus subtilis GSY 1057 (metB4, hisAl, uvr-1). Electron microscopy confirmed the microsomal...
Resource Type:: Dissertation
Full Text:: establishing the microbial assay, Dr. J, S. Lee and Dr. D. J. Reed for use of their laboratories

Survival Assessment, Inactivation Kinetics Models, and Farm-to-Table Quantitative Risk Analysis of Food Pathogens

Creator:: Deng, Kai
Abstract:: About 48 million cases of Foodborne illnesses (FBIs) are estimated to occur every year in the US. These are diseases caused by contamination of foods with bacteria, viruses, protozoa, parasites and toxic chemicals. Clostridium difficile infections (CDIs) are an important health-care and community associated problem. Since C. difficile spores have...
Resource Type:: Dissertation
Full Text:: Pathogens Abstract approved: ______________________________________________________ J. Antonio

The preparation and human taste detection of low degree of polymerization glucose oligomers

Creator:: Pullicin, Alexa J.
Abstract:: There is growing evidence that humans and other animals can taste certain starch hydrolysis products, namely, maltooligosaccharides (MOS), and that their detection is independent of the known sweet receptor, T1R2 T1R3. The overall goal of this study was to further investigate the taste perception of low degree-of-polymerization (DP) MOS in...
Resource Type:: Masters Thesis
Full Text:: AN ABSTRACT OF THE THESIS OF Alexa J. Pullicin for

Utilization of lignocellulosic polysaccharides

Creator:: Fenske, John J.
Abstract:: Lignocellulosic biomass represents a vast supply of fermentable carbohydrates and functional aromatic compounds. Conversion of lignocellulosics to ethanol and other useful products would be of widespread economical and environmental benefit. Better understanding of the behavior of different lignicellulosic feedstocks in fermentation protocols as well as catalytic activities involved in lignocellulosic...
Resource Type:: Dissertation
Full Text:: AN ABSTRACT OF THE THESIS OF John J. Fenske for the degree of

ScholarsArchive@OSU

Immunological and physiochemical characterization of fish myosins

Quality variability in institutional size canned foods : conduction-heated pea puree

Texture, proteolysis and viable lactic acid bacteria in commercial Cheddar cheeses treated with high pressure

Characterization of factors affecting pectinmethylesterase activity in cucumber fruit

Effectiveness of glucose oxidase/catalase for on-board preservation of shrimp

Alteration of certain physiological and biochemical parameters in livers of rainbow trout fed methyl sterculate

Aflatoxin B₁ metabolism by rainbow trout (Salmo gairdneri)

Survival Assessment, Inactivation Kinetics Models, and Farm-to-Table Quantitative Risk Analysis of Food Pathogens

The preparation and human taste detection of low degree of polymerization glucose oligomers

Utilization of lignocellulosic polysaccharides

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