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Filtering by: Committee Member DeWitt, Christina A. Remove constraint Committee Member: DeWitt, Christina A.

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Physicochemical Properties of Frozen Fish Muscle as Affected by Trimethylamine-N-oxide demethylase (TMAOase)

Creator:

Lee, Jinhwan

Abstract:

Gadoid fish, like Alaska pollock and Pacific whiting, have a high level of trimethylamine-N-oxide demethylase (TMAOase) that catalyzes the breakdown of trimethylamine-N-oxide (TMAO) to formaldehyde (FA) and dimethylamine (DMA) even during frozen storage. FA reacts with amino acid residues to promote covalent cross-links in the formation of inter- and intramolecular...

Resource Type:

Dissertation
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
Salmon plasma protein to inhibit protease enzymes and enhance surimi gelation

Creator:

Fowler, Matthew

Abstract:

The ability of salmon plasma protein (SPP) obtained from Chinook salmon at the Klaskanine Fish Hatchery (Astoria, OR) to inhibit protease enzymes found in Pacific whiting (PW) surimi and salmon mince as well as the effect of SPP on the gelation properties of PW surimi under various heating conditions was...

Resource Type:

Masters Thesis
Commercial application of high pressure processing for inactivating Vibrio parahaemolyticus in Pacific oysters (Crassostrea gigas)

Creator:

Ma, Lei

Abstract:

Vibrio parahaemolyticus is a Gram-negative, halophilic pathogen that occurs naturally in coastal and estuarine environments. This human pathogen is frequently isolated from a variety of seafood, particular oysters, and is the leading cause of gastroenteritis associated with seafood consumption. Several outbreaks of V. parahaemolyticus infections linked to consumption of raw...

Resource Type:

Masters Thesis

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Academic Affiliation

Food Science and Technology4

Advisor

Park, Jae W.2
Su, Yi Cheng1
Torres, J. Antonio1

Commencement Year

Commencement Year range begin – Commencement Year range end

Current results range from 2012 to 2017

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Committee Member

DeWitt, Christina A.[remove]4
Su, Yi-Cheng2
Iwaniec, Urszula T.1
McGorrin, Robert1
Penner, Mike1
more Committee Members »

Creator

Chotyakul, Nattaporn1
Fowler, Matthew1
Lee, Jinhwan1
Ma, Lei1

Date

Date range begin – Date range end

Current results range from 2012 to 2016

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Decade

2010-20194

Degree Field

Food Science and Technology4

Degree Level

Doctoral2
Master's2

Degree Name

Doctor of Philosophy (Ph.D.)2
Master of Science (M.S.)2

Language

English [eng]4

License

All rights reserved4

Non-Academic Affiliation

Oregon State University. Graduate School4

Peer Reviewed

No4

Resource Type

Dissertation2
Masters Thesis2

Rights Statement

In Copyright4

Subject

Autolysis -- Inhibitors1
Chitin -- Purification1
Chitin -- Synthesis1
Diatoms -- Biotechnology1
Extraction (Chemistry)1
more Subjects »

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