Skip to Content

Switch language English
- Switch language
- Deutsch
- English
- Español
- Français
- Italiano
- Português do Brasil
- 中文
Login

ScholarsArchive@OSU

Home
About
Help
Contact

Search ScholarsArchive@OSU

Advanced Search

Search Constraints

Start Over

Filtering by: Creator Colburn, Nancy H. Remove constraint Creator: Colburn, Nancy H. Decade 1980-1989 Remove constraint Decade: 1980-1989 Degree Field Food Science and Technology Remove constraint Degree Field: Food Science and Technology Rights Statement Copyright Not Evaluated Remove constraint Rights Statement: Copyright Not Evaluated

« Previous | 1 - 10 of 15 | Next »

Relevance
Title [A-Z]
Title [Z-A]
Date Created ▼
Date Created ▲
Date Uploaded ▼
Date Uploaded ▲

Number of results to display per page

10 per page
20 per page
50 per page
100 per page

View results as:

List Gallery Masonry

Search Results

Descriptive analysis of Pinot noir juice and wine qualities

Creator:

Ludwig-Williams, Nancy

Abstract:

The overall purpose of this study was to develop sensory evaluation methodology whereby wine quality can be predicted from juice quality. Descriptive analysis was used by a trained panel to describe Pinot noir juice and wine from three sources. From each source, one wine and four juice samples (a control...

Resource Type:

Masters Thesis

Full Text:

AN ABSTRACT OF THE THESIS OF Nancy Ludwig Williams for the
Financial recordkeeping practices of self-employed dietetic practitioners

Creator:

Cox, Nancy R.

Abstract:

The practice of dietetics has changed over the past several years to include an increasing number of dietitians working in private practice. The 1986 census of The American Dietetic Association identified 2,383 (4.3%) of the membership as active in the Consulting Nutritionist in Private Practice group. Private practice opportunities have...

Resource Type:

Masters Thesis

Full Text:

AN ABSTRACT OF THE THESIS OF Nancy R. Cox for the degree of
The significance of glutathione conjugation for aflatoxin B₁ metabolism in rainbow trout and coho salmon

Creator:

Valsta, Liisa M.

Abstract:

In rodent models as well as in fish models there are significant species differences in the susceptibility toward aflatoxin B₁ (AFB₁) carcinogenesis. Mouse is less susceptible toward AFB₁ carcinogenesis than rat. Researchers have come to the conclusion that the lower susceptibility of mice is not a result of less effective...

Resource Type:

Masters Thesis

Full Text:

) conjugation In these differences. AtrltiatedAFBpglutathlone conjugate standard (^H-AFB|-S6) was produced
The effects of cyclopropenoid fatty acids on the growth, blood lipids, and viral infectivity of White Leghorn chickens

Creator:

Swanson, Joy Emily

Abstract:

Three studies were designed to evaluate the promoting effect of cyclopropenoid fatty acids (CPFA) on avian myeloblastosis virus (AMV) infection in White Leghorn chickens. In the first study effects on growth parameters, blood serum and erythrocyte lipid composition of White Leghorn chickens were investigated at 100 ppm and 300 ppm...

Resource Type:

Masters Thesis

Full Text:

Graduatfe \Schoo Date thesis is presented February 19, 1982 Typed by Nancy Lindsey for Joy Emily
Characterization of the collagen protein in smooth pink shrimp (Pandalus jordani)

Creator:

Akel, Phillip John

Abstract:

The collagen content and composition of collagens in different age classes of shrimp were determined. Their physical and chemical characteristics were investigated. The interrelationship of shrimp size and muscle collagen content to raw and cooked meat yield was established. Total collagen content for three lots of round shrimp with weights...

Resource Type:

Masters Thesis

Full Text:

24. 1981 Typed by Nancy Caton for Phillip John Akel ACKNOWLEDGEMENTS I would like to
Effect of maturity on the physical, chemical and sensory properties of frozen peas

Creator:

Olaeta-Coscorroza, Jose A.

Abstract:

Peas (Pisum sativum) are an important constituent in the diet of many people. Peas may be cooked and eaten as green peas shortly after harvest, stored for short periods in the pods, or, after suitable treatment, stored for long periods before consumption. Many factors influence the yield and quality of...

Resource Type:

Masters Thesis

Full Text:

Typed by Opal Grossnicklaus for Jose A. Olaeta-Coscorroza To Nancy, Carolina and Gonzalo also
An improved procedure for holding round pink shrimp (Pandalus jordani) post-catch

Creator:

Toledo-Flores, Luis Javier

Abstract:

Chilling (2-4°C) (10 min) in a solution containing 10% condensed phosphate, 5% potassium sorbate, and 0.9% citric acid (pH 6.7) stabilized round shrimp to microbial spoilage. This treatment procedure allowed refrigerated storage of round shrimp eliminating the need for ice and the accompanying deteriorative effects of water absorption and protein...

Resource Type:

Masters Thesis

Full Text:

Nancy Collins, Diane Heintz, Lewis Richardson, and Janeice Uhl for their help at the O.S.U. Seafoods
Factors affecting the texture of gels prepared from minced American shad (Alosa sapidissima) flesh

Creator:

Bauman, Michael Aaron

Abstract:

Machine separated flesh from American shad (Alosa sapidissima) was evaluated for preparing heat set gel products. Round fish frozen for 15) to 10 months at -18°C served as raw material for processing investigations. The effectiveness of various additives and processing procedures for improving gel strength and sensory characteristics were determined....

Resource Type:

Masters Thesis

Full Text:

and assistance. My gratitude to Nancy Chamberlain, Maria Chang-Lee, Nancy Collins Hakala, Diane
Development of a restructured seafood product from squid (Loligo Opalescens)

Creator:

Berntsen, Steven Eldon

Abstract:

The influence of protein adjuncts and variations in pH on the cook-cool loss, moisture content, and texture of squid gels was investigated. Break force (P [greater than or equal to] .025), deformation to break (P [greater than or equal to] .01) and cook-cool loss (P [greater than or equal to]...

Resource Type:

Masters Thesis

Full Text:

personnel of the OSU Seafoods Laboratory in Astoria; Nancy Chamberlain, Nancy Collins Hakaia, Diane
Procedures for the efficient washing of minced hake (Merluccius productus) flesh for surimi production

Creator:

Pacheco Aguilar, Ramon

Abstract:

Means of reducing the quantity of water required for the washing unit operation in surimi processing were evaluated. The yield of flesh mechanically dewatered with a screw press and the degree of reduction in trimethylamine oxide (TMAO) content were used as indices of washing efficiency. Variations in water:minced flesh ratio,...

Resource Type:

Masters Thesis

Full Text:

extended to Nancy Chamberlain, Lewis Richardson, Nancy Collins, Diane Heintz, Steve Berntsen and Dr

« Previous
Next »
1
2

Limit your search

Academic Affiliation

Food Science and Technology15

Advisor

Crawford, David L.6
Lampila, Lucina E.2
Bailey, George S.1
Bodyfelt, F. W. (Floyd W.), 1937 1
Mcdaniel, Mina R.1
more Advisors »

Commencement Year

Commencement Year range begin – Commencement Year range end

Current results range from 1981 to 1989

View distribution

Committee Member

Anglemier, Allen F.1
Craig, Morrie1
Frishkoff, Patricia1
Goetze, Norman1
Hermann, Freya1
more Committee Members »

Creator

Aguilar, Ramon Pacheco1
Akel, Phillip John1
Avedovech, Richard M.1
Bauman, Michael Aaron1
Berntsen, Steven Eldon1
more Creators »

Date

Date range begin – Date range end

Current results range from 1980 to 1989

View distribution

Decade

1980-1989[remove]15

Degree Field

Food Science and Technology[remove]15

Degree Level

Master's13
Doctoral2

Degree Name

Master of Science (M.S.)13
Doctor of Philosophy (Ph.D.)2

Language

English [eng]15

Non-Academic Affiliation

Oregon State University. Graduate School15

Peer Reviewed

No15

Resource Type

Masters Thesis13
Dissertation2

Rights Statement

Copyright Not Evaluated[remove]15

Subject

Fishery processing2
Aflatoxins1
American shad -- Processing1
Cheddar cheese -- Analysis1
Dietitians -- Finance, Personal1
more Subjects »

Scholars Archive is a service of Oregon State University Libraries & Press

121 The Valley Library
Corvallis, OR 97331-4501

Contact Us
Services for Persons with Disabilities

Powered by Hyrax 3.6.0

Copyright © 2018 Oregon State University
Licensed under the Apache License, Version 2.0

Core Trust application (pdf)