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Filtering by: Creator Rigas, Johanna. D. Remove constraint Creator: Rigas, Johanna. D. Academic Affiliation Food Science and Technology Remove constraint Academic Affiliation: Food Science and Technology

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  • In vitro inhibition of lipase activity by malonaldehyde, formaldehyde and propionaldehyde

    Creator:
    Landsberg, Johanna Dobrot
    Abstract:
    The reactions of aldehydes with proteins are of nutritional and physiological significance. The nutritive value of food materials can be impaired by a reaction necessitating additional dietary protein, and enzymes have been shown in vitro to be inhibited by reactions with aldehydes. Aldehydes present may arise from the autoxidation of...
    Resource Type:
    Masters Thesis
    Full Text:
    AN ABSTRACT OF THE THESIS OF Johanna Dobrot

  • Spatiotemporal Distributions of Bacteria in the Cheddar Production Environment

    Creator:
    Johnson, Jared D.
    Abstract:
    Given the many significant roles that bacteria play in modern food manufacturing, it is crucial that we have a fundamental understanding of how bacterial communities assemble and behave in the food manufacturing environment. The focus of this dissertation was to investigate both the spatial and temporal distributions of microbial communities...
    Resource Type:
    Dissertation
    Full Text:
    production environment AN ABSTRACT OF THE DISSERTATION OF Jared D. Johnson for the degree of

  • 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

  • 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:
    cell membranes and cell walls (11). Yeasts metabolize D-glucose, D-fructose, maltose, and

  • Malonaldehyde : certain chemical and biological properties

    Creator:
    Crawford, David Lee
    Abstract:
    Malonaldehyde, a three carbon dialdehyde, is one of the numerous carbonyl compounds associated with oxidative deterioration of food lipids. It is assumed to be formed as a product of lipid autoxidation occurring according to the generally accepted free radical mechanism. This compound is of great interest because of its potential...
    Resource Type:
    Dissertation
    Full Text:
    Ph.. D in Food Science (Name) (Degree) (Major) Date thesis is presented <^D