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Filtering by: Creator Griffin, Marcia Degree Field Food Science and Technology Language English [eng]

B-Naphthoflavone induction and its effect on hepatic phospholipid metabolism in rainbow trout (Salmo gairdneri)

Creator:

Harris, Marcia Elaine

Abstract:

The induction of drug-metabolizing enzymes is a complex biochemical process manifested not only by increases in various cytochrome P-450 isozymes and related activities, but also by alterations in endoplasmic reticulum membranes. Little work has been done to examine how cytochrome P-450 inducing agents influence other cellular processes, such as phospholipid...

Resource Type:

Masters Thesis

Full Text:

AN ABSTRACT OF THE THESIS OF- Marcia E. Harris for the degree
Effect of high pressure at low temperature on the molecular structure and functionality of dairy proteins

Creator:

Walker, Marcia Kaye, 1961-

Abstract:

High hydrostatic pressure processing (HPP) is a nonthermal process in which foods are subjected to pressures in the range of 100-700 MPa at room temperatures or higher. HPP is effective in reducing microbial counts and enzyme activity. The ability of HPP to modify the functional properties of proteins has become...

Resource Type:

Dissertation

Full Text:

AN ABSTRACT OF THE THESIS OF Marcia K. Walker for the degree of
Effect of whey concentrate crystallization parameters on lactose crystal forms

Creator:

Nonnemacher, Melissa L.

Abstract:

Effects of whey concentrate crystallization parameters of temperature, pH, and length of time of crystallization on lactose crystal forms and amount of lactose crystallized were investigated. Effect of crystallization parameters on freeze-dried powder quality was also investigated. Lactose crystal forms were observed in x-ray crystal diffraction patterns of freeze-dried whey...

Resource Type:

Masters Thesis

Full Text:

help with transporting the whey concentrate and preparing it for crystallization, and Marcia Walker