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Identification of some neutral high boiling compounds in molecular distillates from cheddar cheese fat

Creator:: O'Keefe, Patrick William
Resource Type:: Dissertation
Full Text:: AN ABSTRACT OF THE THESIS OF PATRICK WILLIAM O'KEEFE for

Roles of yeast and lactic acid bacteria in malolactic fermentation of wines : a chemical and sensory study

Creator:: Avedovech, Richard M.
Abstract:: The purposeful induction of malolactic fermentation (MLF) in wines such as Pinot Noir and Chardonnay is an established commercial wine making practice in Oregon. This induction is not always successful, especially with white wines, such as Chardonnay. A study was initiated to examine the compatibility of yeasts commonly used in...
Resource Type:: Dissertation
Full Text:: AN ABSTRACT OF THE THESIS OF Richard M. Avedovech. Jr. for the

Effect of selected lactic acid bacteria on the growth of food-borne pathogens and spoilage microorganisms in raw milk and milk products

Creator:: Al-Zoreky, Nageb
Abstract:: Several lactic acid bacteria (LAB) of the Lactococcus, Lactobacillus, Leuconostoc and Pediococcus genera were screened for inhibition of food-borne pathogens and spoilage microorganisms in raw milk and dairy products. Listeria monocytogenes was killed by Lactococcus lactis subsp. lactis and Pediococcus pentosaceus due to their production of bacteriocin-type inhibitors. Staphylococcus aureus...
Resource Type:: Dissertation
Full Text:: . Microbiological Aspects. J. Dairy Res. 54:559. 21. Williams, A.M., J. L. Fryer, and M. D. Collins. 1990

A comparison of porous polymers used in collecting organic volatiles in foods

Creator:: Boyko, Alayne Linda
Abstract:: Porapak Q, Chromosorb 102, and Tenax GC, three porous polymers commonly used as adsorbents in headspace analyses were investigated. The retention times of various low-boiling compounds relative to water were measured on the collection columns to determine which compounds would be lost during the water removal step employed after sampling...
Resource Type:: Masters Thesis
Full Text:: : Dr. M. B. Williams and Dr. R. Claeys. The assis- tance of other faculty members and

Developmental regulation of flavin-containing monooxygenase (FMO) form 1 and form 2 mRNA in fetal and neonatal rabbit

Creator:: Yueh, Mei-Fei
Abstract:: The mammalian FMO represents a multigene family which oxygenates a large number of xenobiotics. No physiological role has been determined for FMO, although synthesis of disulfide bonds and detoxification of dietary chemicals have been suggested. Five FMO gene subfamilies, each containing a single gene, have been identified. In this study,...
Resource Type:: Masters Thesis
Full Text:: . Abstract approved: David E. Williams The mammalian FMO represents a multigene family which oxygenates

Analysis of flavor precursors in radish and radish color extracts

Creator:: Kucza, Myriam M.
Abstract:: Radish anthocyanin extract has potential as a natural colorant because of its pigment stability and attractive red hue. Presence of undesirable aroma compounds could limit its applications in foods. The pungent principle of radish, 4-methylthio-3-butenyl isothiocyanate (MTBI), is produced enzymatically upon cell injury from its glucosinolate precursor, 4-methylthio-3-butenyl glucosinolate (MTBG),...
Resource Type:: Masters Thesis
Full Text:: AN ABSTRACT OF THE THESIS OF Myriam M. Kucza for the degree of

Microbiological control of food spoilage and pathogenic microorganisms in refrigerated foods

Creator:: Al-Zoreky, Nageb
Abstract:: Microgard, a commercially-available pasteurized fermented milk, was found inhibitory to gram negative bacteria such as Pseudomonas putida, some well-known foodborne pathogens (e.g. Salmonella, Yersinia and Aeromonas) and some fungi as revealed by an agar incorporation assay method. Gram positive bacteria, however, were not inhibited. Rather, some bacteria in this group...
Resource Type:: Masters Thesis
Full Text:: : William E. Sandine Microgard, a commercially-available pasteurized fermented milk, was found

Some microbiological and sensory characteristics of Cheddar cheese manufactured from conventional and ultrafiltered-concentrated milk

Creator:: Betancur, Carmen L.
Abstract:: Cheddar cheese making from ultrafiltered (UF) concentrated milk potentially increases yield, saves raw materials, cuts transportation costs, minimizes waste pollution, and stream-lines production. However, the resulting UF-cheese has been found to differ from conventionally made cheese (CM-cheese) in its casein matrix and ripening process. UF and CM Cheddar cheeses were...
Resource Type:: Masters Thesis
Full Text:: generous support and positive attitude of my major professor, Dr. William E. Sandine. My great

The inhibitory mechanisms of indole-3-carbinol and B-naphthoflavone against aflatoxin B1-initiated hepatocarcinogenesis in rainbow trout

Creator:: Takahashi, Naoko
Resource Type:: Dissertation
Full Text:: 41 Contribution of Authors Naoko Takahashil, David M. Stresser^, David E. Williams 1»2

Growth, physiological characteristics and plasmid profiles of Bifidobacterium species

Creator:: Cheng, Ronshan
Abstract:: The fecal flora of healthy bottle or breast-fed infants was examined for the presence of Bifidobacterium. Identification was based on the presence of fructose-6-phosphate phosphoketolase, which is found only in these bacteria. No bifidobacteria were recovered from bottle-fed infants. However, bifidobacteria were readily isolated from 15 day to 3 month...
Resource Type:: Masters Thesis
Full Text:: Abstract approved: William Sandine The fecal flora of healthy bottle or breast-fed infants was

ScholarsArchive@OSU

Identification of some neutral high boiling compounds in molecular distillates from cheddar cheese fat

Roles of yeast and lactic acid bacteria in malolactic fermentation of wines : a chemical and sensory study

Effect of selected lactic acid bacteria on the growth of food-borne pathogens and spoilage microorganisms in raw milk and milk products

A comparison of porous polymers used in collecting organic volatiles in foods

Developmental regulation of flavin-containing monooxygenase (FMO) form 1 and form 2 mRNA in fetal and neonatal rabbit

Analysis of flavor precursors in radish and radish color extracts

Microbiological control of food spoilage and pathogenic microorganisms in refrigerated foods

Some microbiological and sensory characteristics of Cheddar cheese manufactured from conventional and ultrafiltered-concentrated milk

The inhibitory mechanisms of indole-3-carbinol and B-naphthoflavone against aflatoxin B1-initiated hepatocarcinogenesis in rainbow trout

Growth, physiological characteristics and plasmid profiles of Bifidobacterium species

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