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Filtering by: Contributor Sutherland, Dave Remove constraint Contributor: Sutherland, Dave 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

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Time-temperature effects on Cheddar cheese ripening : an interpretation of microbial, chemical and sensory changes

Creator:

Bouzas, Jorge

Resource Type:

Dissertation

Full Text:

. I also express my appreciation to Dave Westmark, Tillamook County Creamery Association, for his
Effects of the anticarcinogen indole-3-carbinol on Xenobiotic metabolizing enzymes in rainbow trout

Creator:

Swanson, Hollie I.

Abstract:

Indole-3-carbinol (I3C) inhibits chemically induced tumor formation in rodents and rainbow trout. This study examines the effect of I3C and its analog, indole-3-acetonitrile (I3N) on xenobiotic-metabolizing enzyme systems. The modulation of these enzyme systems have been shown to have significant effects on the interaction of chemical carcinogens and cellular constituents....

Resource Type:

Masters Thesis

Full Text:

patience in instructing scientific knowledge, Dr. Dave Williams for demonstrating the western blot
An investigation of the effects of nutritional status on the action of insulin in rainbow trout (Salmo gairdneri)

Creator:

Ablett, Richard F.

Abstract:

Three studies were conducted to evaluate the relationship between insulin and nutritional parameters in rainbow trout. In the first study effects on growth parameters and tissue composition of rainbow trout were investigated following injection of bovine insulin at two dose levels every 48 hr for 56 days. In addition, [¹⁴C]-leucine...

Resource Type:

Dissertation
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:

instruction and assistance in use of the atomic absorption spectrophotometer, Dave Neiss, Dr. Lyle Calvin

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Academic Affiliation

Food Science and Technology4

Advisor

Bailey, George S.1
Bodyfelt, F. W. (Floyd W.), 1937 1
Selivonchick, D. P.1
Torres, J. Antonio1

Commencement Year

Commencement Year range begin – Commencement Year range end

Current results range from 1982 to 1992

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Committee Member

Beirmann, Christopher1
Bodyfelt, F. W. (Floyd W.), 1937-1
Daeschel, Mark1
Mehlenbacher, Shawn1
Penner, Michael1

Creator

Ablett, Richard F.1
Bouzas, Jorge1
Schroeder, Carla L.1
Swanson, Hollie I.1

Date

Date range begin – Date range end

Current results range from 1981 to 1991

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Decade

1990-19991
1980-19893

Degree Field

Food Science and Technology[remove]4

Degree Level

Doctoral2
Master's2

Degree Name

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

Language

English [eng]4

Non-Academic Affiliation

Oregon State University. Graduate School4

Peer Reviewed

No4

Resource Type

Dissertation2
Masters Thesis2

Rights Statement

Copyright Not Evaluated[remove]4

Subject

Animal nutrition1
Antineoplastic agents1
Cheddar cheese1
Cheddar cheese -- Analysis1
Dairy products -- Flavor and odor1
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