Index Catalog // ScholarsArchive@OSU

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
Full Text:: ) JINHWAN LEE 2016

Investigation of Optimal Extraction Conditions and Microencapsulation Technique for Stabilizing Anthocyanins and Polyphenols from Fruit Materials

Creator:: Wang, Wenjie
Abstract:: The objectives of this research were to investigate the optimal conditions for anthocyanins extraction from different anthocyanin rich fruit and to develop microencapsulation formulation for improving stability of anthocyanin extracts. In the extraction optimization study, two extraction methods, "conventional solvent extraction (CE)" and "ultrasound-assisted extraction (UE)" for three different anthocyanin-rich...
Resource Type:: Masters Thesis

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
Full Text:: , Dustin, Lin, Austin, Note, Yishu, Alice, MG, Jihoon, Jinhwan, Yuka, and Kaitlyn for all they have done

Factors Affecting the Efficacy of Depuration for Decreasing Vibrio parahaemolyticus Contamination in Pacific Oysters (Crassostrea gigas)

Creator:: Hou, Yishu
Abstract:: Vibrio parahaemolyticus is a foodborne pathogen recognized as the leading cause of acute gastroenteritis associated with consumption of raw and undercooked seafood, particularly raw oysters, with major symptoms of nausea, vomiting, abdominal cramps and diarrhea. It is estimated that 45,000 cases of V. parahaemolyticus infection occur each year in the...
Resource Type:: Masters Thesis
Full Text:: environment, and to my colleagues and friends: Note, Lin, Matt, Alice, Yuka and Dustin, for the support

Effect of lactic acid bacteria growth on Brettanomyces bruxellensis growth and production of ethylphenols

Creator:: Chescheir, Stuart C.
Abstract:: The yeast Brettanomyces bruxellensis is the most important wines spoilage yeast encountered during winemaking as it can survive in wine for long periods, requires minimal nutrients for growth, and can be difficult to control. Brettanomyces produces two major spoilage products, the volatile phenols 4-ethylphenol (Band-Aid, medicinal smell) and 4-ethylguaiacol (smoke,...
Resource Type:: Masters Thesis

Modulation of metabolic syndrome by soy isoflavones : in-vitro and in-vivo models

Creator:: Luo, Ting
Abstract:: Metabolic syndrome is a problem affecting people around the world. In a number of studies, soy intake has been documented to possess antidiabetic and anticardiovascular effect. My project is focused on the impact of the intake of compounds found within soy, the isoflavones, their impact on metabolic syndrome symptoms, and...
Resource Type:: Dissertation

Metabolic and Renal Effects of Consumption of Five Phytochemicals in High-Fat Fed C57BL6J Mice

Creator:: Hansen, Allysa
Abstract:: A significant body of research demonstrates that phytochemical intake favorably influences hepatic metabolism via a number of different biological mechanisms. Other research has shown a positive effect of certain phytochemicals on kidney health, specifically in ameliorating symptoms of kidney disease. The current research used three separate studies that tested the...
Resource Type:: Masters Thesis

Brown Marmorated Stink Bug (BMSB), Halyomorpha halys Taint in Wine : Impact on Wine Sensory, Effect of Wine-processing and Management Techniques

Creator:: Mohekar, Pallavi
Abstract:: Brown marmorated stink bug (BMSB), (Halyomorpha halys, Hemiptera: Pentatomidae) is an invasive species that damages numerous agricultural crops including grapes. Related damage include lower berry weight with increased exposure and cracked berries as a result of BMSB feeding activity. The insect is currently detected in 43 US states including Oregon,...
Resource Type:: Dissertation
Full Text:: significant hitchhiking ability (Basnet, 2014; Lee, 2015; Leskey et al., 2012a). Additionally, BMSB causes

Flavor development of cheddar cheese under different manufacturing practices

Creator:: Lemus, Freddy Mauricio
Abstract:: Cheddar Cheese samples (good cheese, weak cheese, cheese made with pasteurized milk, cheese made with heat-shocked milk, cheese from production plant A, cheese from production plant B, cheese made with adjunct culture, and cheese made without adjunct culture), were evaluated during the ripening stage. Proteolysis was studied by a fractionation...
Resource Type:: Masters Thesis

ScholarsArchive@OSU

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

Investigation of Optimal Extraction Conditions and Microencapsulation Technique for Stabilizing Anthocyanins and Polyphenols from Fruit Materials

Salmon plasma protein to inhibit protease enzymes and enhance surimi gelation

Factors Affecting the Efficacy of Depuration for Decreasing Vibrio parahaemolyticus Contamination in Pacific Oysters (Crassostrea gigas)

Effect of lactic acid bacteria growth on Brettanomyces bruxellensis growth and production of ethylphenols

Modulation of metabolic syndrome by soy isoflavones : in-vitro and in-vivo models

Metabolic and Renal Effects of Consumption of Five Phytochemicals in High-Fat Fed C57BL6J Mice

Brown Marmorated Stink Bug (BMSB), Halyomorpha halys Taint in Wine : Impact on Wine Sensory, Effect of Wine-processing and Management Techniques

Flavor development of cheddar cheese under different manufacturing practices

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