Index Catalog // ScholarsArchive@OSU

Volatile compounds from thermally oxidized methyl oleate

Creator:: Withycombe, Donald A., Libbey, L. M., and Lindsay, R. C.
Abstract:: Thermal oxidation of methyl oleate was studied over a range of temperatures from 50 C to 150 C for periods of time up to 30 min. Degradation was quantitatively followed by gas liquid chromatography (GLC) and liquid scintillation counting of the products of methyl oleate-U-14C heated under a stream of...
Resource Type:: Capstone Project

Lipid-protein interactions : autoxidation studies involving freeze-dried methyl linolenate-gelatin foams

Creator:: Wehr, H. Michael and Sinnhuber, Russell O.
Abstract:: Studies involving freeze-dried methyl linolenate-gelatin foams indicate that the extent of lipid-protein interaction corresponds to the degree of autoxidation of the lipid fraction. It appears that approximately 11% of the malonaldehyde as defined by the 2-thiobarbituric acid test is firmly bound to the protein. The induction period of autoxidation is...
Resource Type:: Capstone Project

The effect of irradiation with ultraviolet light on chlorinated hydrocarbon insecticides : a review

Creator:: Banks, Kenneth A.
Abstract:: Pesticide chemists have recognized since the 1940's that ultraviolet light was deleterious to the insecticidal properties of certain compounds. However, it has been only within the last 15 years that a number of photodecomposition products of the chlorinated hydrocarbon insecticides have been isolated and identified. The degradation of insecticides by...
Resource Type:: Capstone Project

Influence of free fatty acids on sweet cream butter flavor

Creator:: McDaniel, Mina R., Sather, Lois A., and Lindsay, R. C.
Abstract:: A threshold pattern for the even-numbered free fatty acids (FFA) in butter depended on chain-length. Butyric acid had the lowest total average flavor threshold (AFT) of the more volatile FFA, and the total AFT values increased as chain-length increased through hexanoic and octanoic acids. A soapy after-taste predominated at and...
Resource Type:: Capstone Project

Inhibition of Pseudomonas species by hydrogen peroxide producing Lactobacilli

Creator:: Price, Robert James and Lee, J. S.
Abstract:: Eighty-one microbial species isolated from seafoods and other marine sources were examined to determine the extent of interactions among these species. Spot-plates, cross-plates, and concurrent growth experiments at 7, 15, 20, and 30 C indicated that Lactobacillus species were capable of inhibiting other microorganisms. Lactobacillus species isolated from oysters and...
Resource Type:: Capstone Project

Complex mechanism of chitosan and naturally occurring polyanions

Creator:: Mireles-DeWitt, Christina A.
Resource Type:: Masters Thesis

Analysis of flavor precursors in radish and radish color extracts

Creator:: Kucza, Myriam M.
Abstract:: Radish anthocyanin extract has potential as a natural colorant because of its pigment stability and attractive red hue. Presence of undesirable aroma compounds could limit its applications in foods. The pungent principle of radish, 4-methylthio-3-butenyl isothiocyanate (MTBI), is produced enzymatically upon cell injury from its glucosinolate precursor, 4-methylthio-3-butenyl glucosinolate (MTBG),...
Resource Type:: Masters Thesis

Studies of aflatoxin B1 in rainbow trout (Salmo gairdneri) ;|b1. Carcinogenicity and chemical structure : 2. Tissue and subcellular distribution of 14C from aflatoxin B₁-14C

Creator:: Ayres, James Lee
Resource Type:: Dissertation

Effect of condensed phosphate and steam precooking time on the yield and quality of canned shrimp (Pandalus jordani) meat

Creator:: Ayeni, Timothy Olusegun
Resource Type:: Masters Thesis

Apple polyphenolics and their antioxidant properties : influence of cultivars, post-harvest storage, and 1-MCP treatment

Creator:: Widyasari, Maria Angela Artania
Abstract:: The distribution of total phenolics, antioxidant capacity, monomeric anthocyanin, and ascorbic acid contents in the peel and flesh of Red Delicious, Granny Smith, and Fuji apples during a six-month storage period were determined. In addition, the effect of 1-MCP (1-Methyl cyclopropene) on these parameters of the edible portion of apples...
Resource Type:: Masters Thesis

ScholarsArchive@OSU

Volatile compounds from thermally oxidized methyl oleate

Lipid-protein interactions : autoxidation studies involving freeze-dried methyl linolenate-gelatin foams

The effect of irradiation with ultraviolet light on chlorinated hydrocarbon insecticides : a review

Influence of free fatty acids on sweet cream butter flavor

Inhibition of Pseudomonas species by hydrogen peroxide producing Lactobacilli

Complex mechanism of chitosan and naturally occurring polyanions

Analysis of flavor precursors in radish and radish color extracts

Studies of aflatoxin B1 in rainbow trout (Salmo gairdneri) ;|b1. Carcinogenicity and chemical structure : 2. Tissue and subcellular distribution of 14C from aflatoxin B₁-14C

Effect of condensed phosphate and steam precooking time on the yield and quality of canned shrimp (Pandalus jordani) meat

Apple polyphenolics and their antioxidant properties : influence of cultivars, post-harvest storage, and 1-MCP treatment

Limit your search

Academic Affiliation

Advisor

Commencement Year

Committee Member

Creator

Date

Decade

Degree Field

Degree Level

Degree Name

File Format

Language

Non-Academic Affiliation

Peer Reviewed

Resource Type

Rights Statement

Subject

Search Constraints

Search Results

Limit your search