Index Catalog // ScholarsArchive@OSU

Evaluation of methods to enumerate psychrotrophic bacteria in fluid milk

Creator:: Clark, Max Gregory
Resource Type:: Masters Thesis
Full Text:: CLARK A THESIS submitted to Oregon State University in partial ful'fullment of the requirements

Food as a source of nitrosatable amines

Creator:: McIntyre, Timothy
Abstract:: Beer, nonfat dry milk, fried bacon and microwave baked fish were treated under simulated gastric and extreme nitrosation conditions to estimate their capacity for generation of endogenously formed N-nitrosamines. The level of nitrosamines in beer increased from 0.1 ppb N-nitrosodimethylamine to 0.4 ppb N-nitrosodimethylamine (p < 0.05) under simulated gastric...
Resource Type:: Masters Thesis
Full Text:: : Food as a Sourca_pf^Nitrosaj&able Amines Abstract Approved: R.A. Scanlan Beer, nonfat dry milk

Stability and gel strength of meat emulsions made with prerigor, preblended beef and reduced salt levels

Creator:: Wiser, Cathy
Abstract:: The purpose of this study was to investigate the use of preblended, prerigor beef in reduced salt meat batters. The functional properties of water-holding capacity, fat binding and gel strength were evaluated. Proximate analyses (protein, moisture and fat contents) of all cooked samples were performed, in duplicate. The sternomandibularis muscle...
Resource Type:: Masters Thesis
Full Text:: were chopped until a temperature of 16.0 +/- 0.5°C was reached, and the batter pH was adjusted to 5.8

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:: susceptibility of mice Is not a result of less effective activation of AFBj, but rather of more effective

Purification of strawberry polyphenol oxidase and its role in anthocyanin degradation

Creator:: Wesche-Ebeling, Pedro Alfredo E.
Abstract:: Polyphenol oxidase (PPO) from strawberries was purified, partially characterized, and used to study its role in the degradation of anthocyanin pigments. The extraction method included the use of a buffered solution containing the phenolic binders Polyclar AT and Amberlite XAD-4. Addition of Triton X-100 resulted in an increase of the...
Resource Type:: Dissertation
Full Text:: included the use of a buffered solution containing the phenolic binders Polyclar AT and Amberlite XAD-4

Sensory, microbiological, chemical, and rheological properties of reduced sodium Cheddar cheese

Creator:: Schroeder, Carla L.
Abstract:: The effect of reducing sodium chloride in Cheddar cheese was studied. Milled curd from a split-lot was salted at selected NaCl concentrations and analyzed through aging by sensory and rheological tests. Estimation of differences in compositional analysis, lactic acid populations, degree of proteolysis, water activity, and pH were also determined....
Resource Type:: Masters Thesis
Full Text:: was studied. Milled curd from a split-lot was salted at selected NaCl concentrations and analyzed

Gel electrophoretic analysis of the protein changes in ground beef stored at 2⁰C

Creator:: Xiong, Youling
Abstract:: A study was completed to determine the extent of the protein changes occurring in ground beef stored at 2°C for 10 days. Sections of semitendinosus muscle were obtained immediately after the slaughter of three beef animals. Each section was divided into two equal portions, one of which was ground and...
Resource Type:: Masters Thesis
Full Text:: . Allen F. Angleprier A study was completed to determine the extent of the protein changes occurring

Color of strawberry juice and concentrate as influenced by heating and storage temperatures

Creator:: Hassanein, Sitir M.
Abstract:: This investigation was conducted to study the effects of blanching and storage temperatures on the color of strawberry juice and concentrate. Strawberry juice and concentrate (42°βrix) were prepared from blanched crushed Tioga strawberries. Crushed strawberries were blanched, in a steam-jacketed kettle, at 70°, 80°, and 90°C for 1 min. Ascorbic...
Resource Type:: Masters Thesis
Full Text:: further purification. Polyphenol Oxidase Assay A polarographic procedure using Clark-type electrode

The effect of erythorbic acid on the determination of ascorbic acid levels in selected foods by high performance liquid chromatography and spectrophotometry

Creator:: Tuan, Shenhsiu
Abstract:: A high performance liquid chromatography (HPLC) procedure using a LiChrosorb-NH₂ column and a eluant buffer of 75:25 (v/v) of acetonitrile:0.05 M KH₂P0₄, pH 5.95, was developed for the successful separation and determination of ascorbic and erythorbic acids in selected food samples. Application of the method, which is sensitive, rapid and...
Resource Type:: Masters Thesis
Full Text:: CHROMATOGRAPHY AND SPECTROPHOTO- METRY♦ Abstract approved: .. r — r r - Allen F. Anglemierv A

Ultrafiltration of grape juice by hollow fiber membranes

Creator:: Garcia-Quintero, Zeferino Heberto
Abstract:: The feasibility of using hollow fiber ultrafi1tration for clarification, stabilization and preservation of white grape juice was evaluated. Flux and process parameters of a hollow fiber membrane ultrafi1tration unit (Romicon pilot scale, model FXS-MXII), were studied using white Riesling grape juice. Optimum processing conditions were determined for different nominal membrane...
Resource Type:: Masters Thesis
Full Text:: preservation of white grape juice was evaluated. Flux and process parameters of a hollow fiber membrane ul

ScholarsArchive@OSU

Evaluation of methods to enumerate psychrotrophic bacteria in fluid milk

Food as a source of nitrosatable amines

Stability and gel strength of meat emulsions made with prerigor, preblended beef and reduced salt levels

The significance of glutathione conjugation for aflatoxin B₁ metabolism in rainbow trout and coho salmon

Purification of strawberry polyphenol oxidase and its role in anthocyanin degradation

Sensory, microbiological, chemical, and rheological properties of reduced sodium Cheddar cheese

Gel electrophoretic analysis of the protein changes in ground beef stored at 2⁰C

Color of strawberry juice and concentrate as influenced by heating and storage temperatures

The effect of erythorbic acid on the determination of ascorbic acid levels in selected foods by high performance liquid chromatography and spectrophotometry

Ultrafiltration of grape juice by hollow fiber membranes

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