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An Exploration of Cheese Safety Parameters and Aging as Mitigation Strategy for Foodborne Pathogens in Cheese

Creator:: Riesgaard, Brandon
Abstract:: Pasteurization is an effective method of reducing risks associated with foodborne pathogens in raw milk. Cheese made from raw milk has a higher potential to harbor harmful bacterial pathogens. However, some cheesemakers prefer to use unpasteurized milk to preserve the natural microflora present in the raw milk and to prevent...
Resource Type:: Masters Thesis
Full Text:: associated with foodborne pathogens in raw milk. Cheese made from raw milk has a higher potential to

A filter paper assay for low cellulase activities and the cultivation of Trichoderma reesei on acid whey and sweet whey permeate

Creator:: Nordmark, Tor Soren
Abstract:: The traditional filter paper assay for saccharifying cellulase originally described by M. Mandels et al (1976) has been modified to make possible low activity determinations of Trichoderma cellulases. The enzymatic activity appears to decline during a prolonged incubation period if no precautions have been taken. By means of adding bovine...
Resource Type:: Masters Thesis
Full Text:: . Title: A Filter Paper Assay for Low Cellulase Activities and the Cultivation of Trichoderma reesei on

Apparent inhibition of Pacific whiting surimi-associated protease by whey protein concentrate

Creator:: Piyachomkwan, Kuakoon
Abstract:: Surimi is a seafood product which is used to manufacture restructured products such as artificial crab and lobster. Surimi is produced from fish fillets by washing to remove sarcoplasmic proteins and increase the concentration of myofibrillar proteins, and mixing with cryoprotectants. A valuable attribute of surimi is its ability to...
Resource Type:: Masters Thesis
Full Text:: approved : . . . . Michael H. Penner, Ph. D. Surimi is a seafood product which is used to

Selective oxidation of biological matrices for subsequent peroxidase and peroxidase-based quantitative analyses

Creator:: Jiang, Shu
Abstract:: Hydrogen peroxide quantification is of broad interest due to the common use of hydrogen peroxide as an oxidizing agent in industrial processing and laboratory research. Hydrogen peroxide assays are also of general importance for biological studies aimed at understanding the role of in situ generated reactive oxygen species. In the...
Resource Type:: Masters Thesis
Full Text:: Peroxidase-Based Quantitative Analyses Abstract approved: Michael H. Penner Hydrogen peroxide

Recovery of Escherichia coli from freeze dried model systems

Creator:: Hirway, Sumesh Chandra
Resource Type:: Masters Thesis
Full Text:: Dried Model Systems by Sumesh Chandra Hirway A THESIS submitted to Oregon State University

Characterization of substrate-velocity relationships for the cellulase enzyme complex from Trichoderma viride

Creator:: Liaw, Ean-Tun
Abstract:: The influence of substrate and enzyme concentration on the rate of saccharification of two defined, insoluble, cellulose substrates, Avicel and Solka-Floc, by the cellulase enzyme system of Trichoderma viride has been evaluated. Assays utilized enzyme concentrations ranging from 0.014 to 0.056 filter paper unit per mL and substrate concentrations up...
Resource Type:: Masters Thesis
Full Text:: terminated at appropriate times, 2 h or 6 h, by filtering the reaction mixture through a 0.22 |im

Malate and tartrate in Oregon grapes

Creator:: Norton, Kerry M.
Abstract:: In western Oregon the titratable acidity of grapes at harvest may in some seasons be higher than desirable for making quality wine, due to the retention of malic acid. The purposes of this study were 1) to investigate the effects of a vineyard cultural practice, cluster exposure at veraison by...
Resource Type:: Masters Thesis
Full Text:: Tartrate in Oregon Grapes Abstract Approved: David A. Heatherbell In western Oregon the titratable

Ultrafiltration of grape juice : effects on composition, quality and preservation

Creator:: Fombin, Joseph Forchap
Abstract:: Ultrafiltration (UF), using Romicon pilot-scale hollow-fiber cartridges (Model HFXS-MK11) in the batch mode, was investigated as a possible procedure for clarifying, stabilizing and preserving White Riesling (WR) and Thompson Seedless (ThS) grape juice. The effect of UF processing of SO₂-treated or untreated juice, of process temperature and membrane molecular weight...
Resource Type:: Masters Thesis
Full Text:: )). £H The pH was measured with a Corning pH meter (Model 125) at 20-24oC. 22 Clarity The

The use of lysozyme in winemaking : the interaction of lysozyme with wine and efficacy in preventing malolactic fermentation in Oregon Pinot noir and Chardonnay

Creator:: Green, Jeffery L.
Abstract:: Hen egg white lysozyme is a hydrolytic enzyme effective at preventing the growth of Gram positive bacteria by degrading the bacterial cell wall to a point of cell lysis. Investigating lysozyme as a processing tool in wine to control the growth of lactic acid bacteria and malolactic fermentation has significant...
Resource Type:: Masters Thesis
Full Text:: reaction. The surrounding water also supplies a H+ ion to replace the one lost by residue 35. The

Effect of berry integrity on proanthocyanidin extraction during wine production

Creator:: Cerpa-Calderon, Fiorella Karen
Abstract:: Proanthocyanidins are a grape-derived phenolic class of compound that provide wine with bitterness and astringency. Because of this, proanthocyanidins are considered to be essential components of wine quality. Proanthocyanidins are localized in the seed, skin and stem tissue of the grape berry and the composition of proanthocyanidins will vary depending...
Resource Type:: Masters Thesis
Full Text:: + OH HO OH R2 R1 OH O H H OH H H HO H O R3 A B C 1 3 5 7 2' 4' 6' 1'' 4

ScholarsArchive@OSU

An Exploration of Cheese Safety Parameters and Aging as Mitigation Strategy for Foodborne Pathogens in Cheese

A filter paper assay for low cellulase activities and the cultivation of Trichoderma reesei on acid whey and sweet whey permeate

Apparent inhibition of Pacific whiting surimi-associated protease by whey protein concentrate

Selective oxidation of biological matrices for subsequent peroxidase and peroxidase-based quantitative analyses

Recovery of Escherichia coli from freeze dried model systems

Characterization of substrate-velocity relationships for the cellulase enzyme complex from Trichoderma viride

Malate and tartrate in Oregon grapes

Ultrafiltration of grape juice : effects on composition, quality and preservation

The use of lysozyme in winemaking : the interaction of lysozyme with wine and efficacy in preventing malolactic fermentation in Oregon Pinot noir and Chardonnay

Effect of berry integrity on proanthocyanidin extraction during wine production

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