Index Catalog // ScholarsArchive@OSU

Benefits and limitations of food processing by high-pressure technologies: effects on functional compounds and abiotic contaminants

Creator:: Escobedo-Avellaneda, Zamantha, Pateiro-Moure, Mirian, Chotyakul, Nattaporn, Torres, J. Antonio, Welti-Chanes, Jorge, and Perez-Lamela, Concepcion
Abstract:: The continuing and worldwide growth of pressure processing technologies to pasteurize and sterilize foods justifies the need to study the effects on functional compounds and nonbiotic contaminants as affected by high pressure processing (HPP) and pressureassisted thermal processing (PATP). Substantially more research will be required to determine the complex effects...
Resource Type:: Article
Full Text:: Chotyakul2,3, J. Antonio Torres3, Jorge Welti-Chanes1, and Concepción Pérez Lamela2 1 Escuela de

An evaluation of blackberry harvest sanitation and the ability of foodborne pathogens to survive in blackberry products

Creator:: Sales, Melissa M.
Abstract:: Blackberries, genus Rubus, are an important Oregon agricultural commodity. In their fresh and processed forms, they offer many health benefits and may be able to help Americans better achieve fruit consumption recommendations because of convenience and pleasant sensory qualities. However, the susceptibility of blackberry products to contamination with bacterial pathogens...
Resource Type:: Masters Thesis
Full Text:: OF Melissa M. Sales for the degree of Master of Science in Food Science and Technology

Project description: the impacts of aging and military service on olfactory and taste function

Creator:: Wong, Melissa H. W.
Abstract:: This is a short project description of the study "The impacts of aging and military service on olfactory and taste function."
Resource Type:: Other

Effect of whey concentrate crystallization parameters on lactose crystal forms

Creator:: Nonnemacher, Melissa L.
Abstract:: Effects of whey concentrate crystallization parameters of temperature, pH, and length of time of crystallization on lactose crystal forms and amount of lactose crystallized were investigated. Effect of crystallization parameters on freeze-dried powder quality was also investigated. Lactose crystal forms were observed in x-ray crystal diffraction patterns of freeze-dried whey...
Resource Type:: Masters Thesis
Full Text:: AN ABSTRACT OF THE THESIS OF Melissa L. Nonnemacher for the

“Red Light, Yellow Light!”: Evaluating the Anti-Listerial Potential of Bacillus Isolate Metabolites Using a High-Throughput Chromogenic Assay”

Creator:: Johnson, Taylor S.
Abstract:: Listeria monocytogenes contamination continues to pose challenges for the food industry and there is demand for effective methods of food preservation and protection that can also be considered clean label. A promising source of antilisterial compounds may be sourced from bacteria that produce novel byproducts. Ribosomally synthesized and post-translationally modified...
Resource Type:: Masters Thesis
Full Text:: DESCRIPTION AN ABSTRACT OF THE THESIS OF Taylor S. Johnson for the degree of Master of

Some enzyme changes in levers of rainbow trout (Salmo gairdnerii) fed aflatoxin B₁ and sterculic acid

Creator:: Taylor, Stephen Lloyd
Resource Type:: Masters Thesis
Full Text:: AN ABSTRACT OF THE THESIS OF STEPHEN LLOYD TAYLOR for the M. S

Interaction between paralytic shellfish poison and clam melanin and protein

Creator:: Price, Robert J.
Abstract:: Interactions between paralytic shellfish poison (PSP) and components of the butter clam (Saxidomus giganteus) were studied to determine which component was involved in the binding and retention of PSP by the butter clam, and to characterize the nature and strength of the interaction. A simple and accurate assay for PSP...
Resource Type:: Dissertation
Full Text:: contributed to the preparation of this thesis: To Dr. J. S. Lee for his encouragement and guidance

Extraction and quantification of vitamins from raw, HTST, UHT, and PATP milk and of diatom-produced chitin and glucosamine

Creator:: Chotyakul, Nattaporn
Abstract:: Analytical chemistry is an essential qualitative and quantitative tool to describe foods and biomaterials and their changes during production, processing and distribution. In this work, rapid analytical procedures for the extraction and quantification of components in fluid milk and diatom fermentation broth were developed. Analytical methods to measure the concentration...
Resource Type:: Dissertation
Full Text:: approved: _________________________________________________ J. Antonio Torres Analytical chemistry is an

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

Studies in food science for industrial applications : Chemical and sensory analysis of fermented cucumbers; insoluble chitosanpolyacrylic acid complexes

Creator:: Chavasit, Visith
Abstract:: Pediococcus cerevisiae, Lactobacillus casei, Lactobacillus plantarum, Leuconostoc mesenteroides, Lactococcus diacetylactis Bifidobacterium bifidum, Leuconostoc oenos, and mixed cultures of Propionibacterium shermanii and P. cerevisiae were used to ferment cucumber juice brine (CJB) at 22-26°C for 1.5 months. Sugar utilization ranged from 14.6 to 86.1%. pH of the fermented CJB ranged from...
Resource Type:: Dissertation
Full Text:: Abstract approved: _ / J. Michael Hudson Chemical and Sensory Analysis of Cucumber

ScholarsArchive@OSU

Benefits and limitations of food processing by high-pressure technologies: effects on functional compounds and abiotic contaminants

An evaluation of blackberry harvest sanitation and the ability of foodborne pathogens to survive in blackberry products

Project description: the impacts of aging and military service on olfactory and taste function

Effect of whey concentrate crystallization parameters on lactose crystal forms

“Red Light, Yellow Light!”: Evaluating the Anti-Listerial Potential of Bacillus Isolate Metabolites Using a High-Throughput Chromogenic Assay”

Some enzyme changes in levers of rainbow trout (Salmo gairdnerii) fed aflatoxin B₁ and sterculic acid

Interaction between paralytic shellfish poison and clam melanin and protein

Extraction and quantification of vitamins from raw, HTST, UHT, and PATP milk and of diatom-produced chitin and glucosamine

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

Studies in food science for industrial applications : Chemical and sensory analysis of fermented cucumbers; insoluble chitosanpolyacrylic acid complexes

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