Index Catalog // ScholarsArchive@OSU

An evaluation of blackberry harvest sanitation and the ability of foodborne pathogens to survive in blackberry products

Creator:: Sales, Melissa M.
Abstract:: Blackberries, genus Rubus, are an important Oregon agricultural commodity. In their fresh and processed forms, they offer many health benefits and may be able to help Americans better achieve fruit consumption recommendations because of convenience and pleasant sensory qualities. However, the susceptibility of blackberry products to contamination with bacterial pathogens...
Resource Type:: Masters Thesis
Full Text:: Foodborne Pathogens to Survive in Blackberry Products by Melissa M. Sales A THESIS

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:: AN ABSTRACT OF THE THESIS OF Melissa L. Nonnemacher for the

Determination of dimethylamine in barley malt

Creator:: Yoo, Lee-joung
Abstract:: Dimethylamine (DMA), in addition to the alkaloids hordenine and gramine, has been suggested as a potential precursor of nitrosodimethylamine (NDMA) in malt. Analytical procedures were adopted and applied to extract and quantify DMA from malt, green malt, malt roots and raw barley. Ground malt was extracted at room temperature with...
Resource Type:: Masters Thesis
Full Text:: in Barl ey Malt by Lee-Joung Yoo A THESIS submitted to Oregon State University in partial

Identification and quantitation of 3-hydroxy-N-nitrosopyrrolidine in fried bacon and fried-out fat

Creator:: Lee, Jae-sung
Abstract:: The formation of 3-hydroxy-N-nitrosopyrrolidine from decarboxylation of 4-hydroxy-N-nitrosoproline was demonstrated in model heating system designed to simulate the conditions of frying bacon. The identification of the nitrosamine was achieved by comparison of its TLC R [subscript f] value, gas chromatographic retention time, and mass spectral fragmentation pattern with those of...
Resource Type:: Dissertation
Full Text:: - nitrosopyrrolidine in Fried Bacon and Fried-out Fat by Jae-Sung Lee A THESIS submitted to Oregon State

Heterotrophic bacteria associated with a feed algae for oyster larvae

Creator:: Johnson, Lynn I.
Abstract:: Aerobic heterotrophic bacteria associated with oyster larvae feed algae Isochrysis galbana, Monochrysis lutheri and Pseudoisochrysis paradoxa were isolated and enumerated. The bacterial numbers ranged from 7.8x10³ to 3.9x10⁶ CFU per ml. The bacteria associated with Pseudoisochrysis sp. were identified and the majority of isolates belonged to genera Leucothrix (51%). Also...
Resource Type:: Masters Thesis
Full Text:: proposed classification scheme (Lee and Pfeifer, 1975). A large percentage of the organisms, however

Microorganisms isolated from sand filtered bay water and the proteolytic activity of a flavobacterium isolate

Creator:: Canhos, Vanderlei Perez
Resource Type:: Dissertation
Full Text:: enzyme produced was an extracellular serine protease, with a mw of 25,000- 30,000. This protease

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:: Lee A DISSERTATION submitted to Oregon State University

Microbial characterization of cassava (Manihot esculenta Crantz) fermentation

Creator:: Ngaba-Mbiakop, Pierre Rolland
Abstract:: Micro-organisms associated with gari, produced in Cameroun, Africa, by the traditional method and that produced in the laboratory, were isolated, identified, and screened for their abilities to produce gari flavor. Gari production, under the controlled conditions was attempted utilizing these isolates and the dairy starter cultures. Some of the volatiles...
Resource Type:: Masters Thesis
Full Text:: : MICROBIAL CHARACTERIZATION OF CASSAVA (MANIHOT ESCULENTA CRANTZ) FERMENTATION : ^a _^___—_____ Abstract

Nutritional and biochemical characterization of Moraxella species isolated from fishery sources

Creator:: Vernon, Stephen M.
Abstract:: One hundred and fourteen strains of Moraxella species isolated from marine fishery sources were investigated to determine the cause of this organism's predominance in seafood. The nutritional requirements, effect of pH, NaCl concentration, and temperature on growth, utilization of carbohydrates, protein, and lipid, resistance to 12 antibiotics, sensitivity to phenethyl...
Resource Type:: Masters Thesis
Full Text:: : Dr. Jong S. Lee One hundred and fourteen strains of Moraxella species isolated from marine

Characterization of Arthrobacter species isolated from marine and seafood sources

Creator:: McKenzie, Stephen M.
Abstract:: Forty Arthrobacter species isolated from Pacific and Atlantic fishery sources were examined to determine their significance in seafood. All strains were able to utilize inorganic nitrogen as the sole nitrogen source and grew in the absence of vitamins or growth factors. In addition, 78% grew on a medium containing only...
Resource Type:: Masters Thesis
Full Text:: 14% of total counts versus 40% for Moraxella. In a later study of Pacific shrimp, Lee and Pfeifer

Adhesive property of bacteria and its relationship to microbial spoilage of shrimp

Creator:: Smith, John B.
Abstract:: Pacific shrimp (Pandalus jordani) was washed repeatedly and the eluted bacteria were enumerated and identified. Selected isolates were tested for their adhesive properties. Washing reduced the microbial load by 3.84 to 42.04%. The bacteria which most resisted wash-off were Staphylococcus and Pseudomonas spp. The easiest to wash off was Flavobacterium...
Resource Type:: Masters Thesis
Full Text:: . Jong S. Lee Pacific shrimp (Pandalus jordani) was washed repeatedly and the eluted bacteria were

Inhibition of microbial growth in seafood by potassium sorbate

Creator:: Chung, Yuh-mei
Resource Type:: Masters Thesis
Full Text:: identities determined by a key (Lee and Pfeifer, 1975). Effect of Potassium Sorbate on Microorganisms

Effect of polyphosphate on microbial characteristics of seafoods

Creator:: Petchsing, Urairatana
Abstract:: Effect of 6.0% polyphosphate treatment on microbial growth and composition of microbial flora of three representative seafoods were investigated. Polyphosphate treatment washed off microorganisms by 1 log in peeled shrimp (10⁷ to 10⁶ and 10⁶ to 10⁵) and cooked crab meat (10⁶ to 10⁵) and by 2 logs in red...
Resource Type:: Masters Thesis
Full Text:: isolate on these plates were then recorded and the microbial identities determined by a key (Lee and

Drug resistance, source, and environmental factors that influence fecal coliform levels of Tillamook Bay

Creator:: Kelch, William James
Abstract:: In order to determine the source of bacteria in Tillamook Bay, Oregon, water samples were collected monthly for six months during the rainy season from October 1975 through March 1976 from the bay and its tributaries, the Kilchis, Trask, Tillamook, and Wilson Rivers. Fecal coliform levels of these samples were...
Resource Type:: Masters Thesis
Full Text:: Computer Center for his assis- tance with computer problems. Finally, Dr. Jong Lee has served as a

Inhibition of Escherichia coli trimethylamine-N-oxide reductase by food preservatives

Creator:: Kruk, Mark W.
Abstract:: Trimethylamine-N-oxide (TMA-0) reductase activity of resting cells of Escherichia coli was inhibited by tetrasodium ethylenediaminetetraacetate (Na₄EDTA), benzoic acid (BA), and methylparaben (MP). The 50% inhibitory concentrations of Na₄EDTA, BA, and MP were 20.2, 1.2, and 32.4 mM, respectively. BA at pH 6.5 or below most effectively inhibited the TMA-0 reductase....
Resource Type:: Masters Thesis
Full Text:: . Lee Trimethylamine-N-oxide (TMA-0) reductase activity of resting cells of Escherichia coli was

Preservation of dover sole by low-dose radiation and antimicrobial agents

Creator:: Shiflett, Maureen Adele
Abstract:: The storage life at 43°F of ground dover sole fillets (Microstomas pacificus) was determined microbiologically after treatment with ionizing radiation and antimicrobial agents. Sodium benzoate, potassium sorbate and the sodium salts of the methyl and propyl esters of parahydroxybenzoic acid (MPB and PPB) all approximately doubled the refrigerated storage life...
Resource Type:: Masters Thesis
Full Text:: OF DOVER SOLE BY LOW-DOSE RADIATION AND ANTIMICROBIAL AGENTS by MAUREEN ADELE SHIFLETT A

The blueberry : composition, anthocyanins, and polyphenolics

Creator:: Lee, Jungmin
Abstract:: Frozen blueberries were pilot-plant-processed into juice and concentrate by 2 treatments (heat and SO2), and a control. Qualitative, and quantitative anthocyanin and polyphenolic content were monitored after each processing step. Major losses occurred after the initial processing steps. Juice processing by-product contained a substantial amount of anthocyanins and polyphenolics (>42%...
Resource Type:: Dissertation

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
Full Text:: Lee Ayres A THESIS submitted to Oregon State University in partial fulfillment of the

Development of analytical methodology for verification of authenticity of apple juice

Creator:: Lee, Hyoung S.
Abstract:: Apples growing in New Zealand, Argentina, Mexico, Michigan and Washington were used to provide the compositional data and to develop the analytical procedures for the use in verification of authenticity of apple juices. High Performance Liquid Chromatography (HPLC) techniques were applied for glucose, fructose, sucrose, sorbitol, malic, citric, quinic, shikimic,...
Resource Type:: Dissertation
Full Text:: verification of Authenticity of Apple Juice. by Hyoung S. Lee A THESIS submited to Oregon State

The production of surimi from Pacific whiting (Merluccius productus) and evaluation of kamaboko gels

Creator:: Chang-Lee, Maria Virginia
Abstract:: Yield, proximate composition, and proteolytic activity were determined in each unit operation during production of surimi from Pacific whiting. Preliminary studies involved the addition of protein adjuncts such as egg white (EW), whey protein concentrate (WPC), and soy protein isolate (SPI), at different levels, to kamaboko gels in order to...
Resource Type:: Masters Thesis
Full Text:: range caused a weakening of gel strength due to the activity of the alkaline protease (Lee and

An evaluation of composition and quality of ground beef sold in retail stores

Creator:: Lee, David Bing-en
Abstract:: The composition and some qualitative aspects of ground beef offered for sale in Corvallis, Oregon were studied. Samples were purchased from six retail markets twice weekly throughout a six week test period. Three stores were independently owned and operated and three were chain stores. Differences in moisture, fat and protein...
Resource Type:: Masters Thesis
Full Text:: AND QUALITY OF GROUND BEEF SOLD IN RETAIL STORES by DAVID BING-EN LEE A THESIS submitted to

Aroma and flavor of cachaca, Brazilian rum

Creator:: Brown, Laurie L. (Laurie Lee)
Resource Type:: Masters Thesis
Full Text:: . Considered a rum by U.S. regulations, cachaqa is unique in that it is made exclusively from the juice of

Roles of microorganisms in the deterioriation of rockfish

Creator:: Lobben, J. C. and Lee, J. S.
Abstract:: Seven species of microorganisms indigenous to fish were inoculated into sterile fish muscle, obtained from Sebastodes alutus and Sebastalobus alascanus, and the production of total volatile acids (TVA) and total volatile bases (TVB) was determined during storage at 1 C. No production of TVA and TVB was noted in sterile...
Resource Type:: Capstone Project
Full Text:: poor in artificial media (Lee, unpublished observations). The growth rate of A-981 in fish, however

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
Full Text:: . Bacteriol. 23:379-390. 12. Lee, ]. S., Crystal L. Willett, Sarah M, Robison, and 27. Shiflett, M. A., I. S

Understanding the flavor alterations associated with smoke taint and evaluation of interstimulus protocols to mitigate carryover bias in sensory evaluation of wildfire affected wines

Creator:: Fryer, Jenna A.
Abstract:: First recorded as a problem in 2003, wildfire smoke has been found to affect wine grapes and lead to alterations to a wine’s flavor profile. Smoke can carry organic volatile compounds over vast distances, which can then be deposited on grapes and are absorbed into the grape’s cells. These compounds...
Resource Type:: Masters Thesis
Full Text:: conditions in which the combustion takes place (Lee et al. 2005). For a fire to occur, and therefore smoke

Validation of Baking to Reduce Coliform Counts and Salmonella in Cookie Dough

Creator:: Wilson, Julia M.
Abstract:: This study aimed to determine the efficacy of baking to reduce bacterial populations (an unknown contaminant or Salmonella) in cookie dough. Baking conditions (time and temperature parameters) were selected based on conditions commonly used in industry. The first study (Chapter 2), “Baking as Validation for Control of Coliform Counts in...
Resource Type:: Honors College Thesis
Full Text:: Salmonella in Cookie Dough by Julia Wilson A THESIS submitted to

The Role of Ascorbic Acid, β-Cyclodextrins, and Alternative Substrates in Dictating Rates of Polyphenol Oxidase-Catalyzed Browning in Potato-Based Reaction Mixtures

Creator:: Jiang, Shu
Abstract:: Enzymatic browning is a consequence of a series of reactions initiated by polyphenol oxidase (PPO)-catalyzed quinone formation. Unwanted browning negatively affects food quality and lowers consumer acceptability. Thus, there is general interest in strategies to control enzymatic browning. Cyclodextrins are cyclic glucan oligosaccharides that form inclusion complexes with a number...
Resource Type:: Dissertation
Full Text:: : ________________________________________________ Michael H. Penner Enzymatic browning is a consequence of a series of reactions

The use of L-Aspartyl-L-phenylalanine methyl ester (Aspartame) as a sweetening agent in orange sherbet

Creator:: McPherson, Barbara Ann
Abstract:: The objective of this investigation was to develop an acceptable aspartame sweetened orange sherbet which might offer significant caloric reduction and cost advantages, and hence be applicable to commercial production. A control sherbet, with a preference level equal to a commercially available orange sherbet was used as the reference. An...
Resource Type:: Masters Thesis
Full Text:: METHYL ESTER (ASPARTAME) AS A SWEETENING AGENT IN ORANGE SHERBET Abstract approved: i 'Mrs

The Incorporation of Novel Water-Soluble Potato Protein Extract in Pacific whiting (Merluccius productus) Fillets Through Brine Injection Technology to Improve Quality

Creator:: Pasewark, George D.
Abstract:: Pacific whiting (Merluccius productus) is one of the most abundant fisheries on the American west coast. However, these fish are historically underutilized due to quality issues resulting from fillet softening that occurs as a result of both endogenous and exogenous (Myxosporidian parasite infection) cathepsin protease action during either storage (cathepsin...
Resource Type:: Masters Thesis
Full Text:: that occurs as a result of both endogenous and exogenous (Myxosporidian parasite infection) cathepsin

Characterization and removal of unstable proteins from grape juice and wine

Creator:: Hsu, Juinn-chin
Abstract:: Improved sensitive techniques were developed for the determination of soluble proteins in grape, juice and wine. These techniques which permitted direct sample analysis without prior dialysis or concentration, were used for: 1) characterization of heat unstable proteins, 2) evaluating the effect of bentonite fining and ultrafiltration (UF) on the soluble...
Resource Type:: Dissertation
Full Text:: account for a very small percentage of the total proteins (Heatherbell et. al., 1985; Lee, 1986). To

A comparison of porous polymers used in collecting organic volatiles in foods

Creator:: Boyko, Alayne Linda
Abstract:: Porapak Q, Chromosorb 102, and Tenax GC, three porous polymers commonly used as adsorbents in headspace analyses were investigated. The retention times of various low-boiling compounds relative to water were measured on the collection columns to determine which compounds would be lost during the water removal step employed after sampling...
Resource Type:: Masters Thesis
Full Text:: " Title: A COMPARISON OF POROUS POLYMERS USED IN COL- LECTING ORGANIC VOLATILES IN, FOODS Abstract

Nutritional Composition Changes in Alaska Pollock (Gadus chalcogrammus) During and Between Bering Sea A and B Seasons

Creator:: Hintermeister, Clara A.
Abstract:: Alaska pollock (Gadus chalcogrammus) is a schooling whitefish native to the Bering Sea that is prized for its fillets, surimi, roe, and milt. Fillets are frequently used for popular products such as fish and chips. If collected, roe and milt are commonly exported to South Korea and Japan. However, no...
Resource Type:: Masters Thesis
Full Text:: Bering Sea A and B Seasons. Abstract approved

A study of nisin resistance in Listeria monocytogenes Scott A

Creator:: Ming, Xintian
Abstract:: Eight foodborne pathogenic and spoilage Gram-positive bacteria were evaluated for their spontaneous resistance frequencies to the peptide antimicrobial nisin. In brain heart infusion (BHI) medium, nisin resistance frequencies were in the range of l06 to l08 when exposed to nisin at concentrations 2 to 4 times the minimal inhibitory concentrations....
Resource Type:: Dissertation
Full Text:: Doctor of Philosophy in Food Science and Technology presented on April 9, 1993 Title: A Study of

Characterization of pathogenic and non-pathogenic Vibrio parahaemolyticus strains and the antimicrobial activity of fruit juice and fruit extracts against seafood pathogens

Creator:: Du, Jingyi
Abstract:: Vibrio parahaemolyticus is frequently isolated or detected from raw seafoods, especially shellfish. Also, Listeria monocytogenes, Salmonella spp. are pathogens that are frequently found in ready-to-eat (RTE) seafood, such as smoked fish and shellfish, seafood salad, cooked shrimp and crabmeat, and seafood consumed raw. Two studies to improve safety in RTE...
Resource Type:: Masters Thesis
Full Text:: strains. There was a significant effect of strain type (non-pathogenic vs pathogenic, P < 0.001

Ultrafiltration of fruit juice and wine

Creator:: Flores Gaytan, Jose Humberto
Abstract:: The possible effect of oxidation [processing with or without sulfur dioxide (±S0₂)] and of pre-ultrafiltration treatment of juices with enzymes and fining agents on flux, and on juice color, composition and stability was investigated. White Riesling juice was ultrafiltered with a Romicon system operated with a nominal molecular weight cut-off...
Resource Type:: Dissertation
Full Text:: et a/. 1985; Lee, 1986). In general, the wine protein which precipitates first is likely to be the

Carcinogenicity and acute toxicity of dimethylnitrosamine in rainbow trout (Salmo gairdneri)

Creator:: Grieco, Mary Porter
Abstract:: A dose related carcinogenic response was established for dimethylnitrosamine administered in the diet of rainbow trout (Salmo gairdneri). An equation was derived for the relationship between dose and hepatocellular carcinoma incidence. From a published dose response study using Porton rats as a test animal, a second equation was derived for...
Resource Type:: Masters Thesis
Full Text:: : f , Dr. Richard A. Scanlan A dose related carcinogenic response was established for

Analysis of proanthocyanidin A2 and its presence in various commercial products

Creator:: Koerner, Jayma L.
Abstract:: Proanthocyanidins (PACs) containing A-type linkages, like those found in cranberry, have been implicated as beneficial phenolic compounds in human health, but much research is still required to better understand their activity fully. One major impediment to progress has been the existence of effective analytical methods for A-type PAC quantification. This...
Resource Type:: Masters Thesis
Full Text:: published by Koerner, J.; Hsu, V.L.; Lee, J.; Kennedy, J.A. (2009) Journal of Chromatograpy A, 1216(9

Addressing sodium reduction and pathogen internalization in non-intact whole muscle beef : evaluation of dehydrated collagen and hydrostatic pressure as impact technologies

Creator:: Lowder, Austin Cole
Abstract:: These studies focused on maximizing the nutrition and safety of raw whole muscle beef while minimizing quality and shelf-life alteration. The first study used response surface methodology to predict fluid loss from injected beef strip loins and steaks as influenced by levels of salt and sodium phosphates (SP) in the...
Resource Type:: Dissertation
Full Text:: : ____________________________________________________________________ Christina A. Mireles DeWitt These studies focused on maximizing the nutrition and safety of

The Application of Brine Injection Technology to Improve Quality of Pacific whiting (Merluccius productus) Fillets

Creator:: Harikedua, Silvana Dinaintang
Abstract:: Existing research reports the importance of brine injection technology in enhancing the quality of muscle products such as poultry, beef, and pork. In fish, the utilization of brine injection technology is well-known for delivering marinade ingredients for salted or smoked fish production. Until now, there has been limited published scientific...
Resource Type:: Masters Thesis
Full Text:: : __________________________________________________________________ Christina A. Mireles DeWitt Existing research reports the importance of brine injection

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:: . A. Heatherbell Ultrafiltration (UF), using Romicon pilot-scale hollow-fiber cartridges (Model

Influence of vine vigor and shading in Pinot noir (Vitis vinifera L.) on the concentration and composition of phenolic compounds in grapes and wine

Creator:: Cortell, Jessica M.
Abstract:: In 2003 and 2004 vigor zones were delineated in two commercial vineyard sites based on vine growth variation to assess fruit and wine phenolic chemistry. In 2004, the effects of shading on the accumulation of phenolic compounds were also investigated. Model extractions were done from the shading experiment and the...
Resource Type:: Dissertation
Full Text:: . Abstract approved: _________________________________________________ James A. Kennedy In 2003

Analysis of N-nitrosamines and nitramines in foods and herbicides

Creator:: Hotchkiss, Joseph H.
Resource Type:: Dissertation
Full Text:: ^. ) ^a, fj. : Ab stract approved: (R. A. Scanlan) A method to both estimate the volatile N

Assessing the impact of temperature on grape phenolic metabolism

Creator:: Cohen, Seth D.
Abstract:: Many climatic factors influence grape berry composition including nutrient status, water availability, biotic stress, sun exposure and temperature. Previous research examined the effects of many factors listed above and much progress has been made. It is often difficult, however, to separate effects that typically confound each other, such as sun...
Resource Type:: Masters Thesis
Full Text:: : _______________________________________________________ James A. Kennedy Many climatic factors influence grape berry composition including

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:: - - - ^ - - . Mark A. Daeschel Hen egg white lysozyme is a hydrolytic enzyme effective at preventing the growth

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

Efficacy of electrolyzed oxidizing (EO) water combined with UV-C light or gas exchange on sanitization of Jalapeno pepper using Serratia marcesens as surrogate for Salmonella

Creator:: Ekundayo, Olufunmilayo R.
Abstract:: Jalapeño peppers are usually consumed raw and fresh with minimal processing. They contain antioxidants and bioactive compounds which are of human health benefits. There have been an increasing number of reports of foodborne outbreaks attributed to inaccessibility of sanitizers to Salmonella , E.coli and Listeria monocytogenes when embedded in fruit...
Resource Type:: Masters Thesis
Full Text:: : ______________________________________________________________________ Mark A. Daeschel Jalapeño peppers are usually consumed raw and fresh with minimal

Investigation of methods for determination and prevention of protein instability in wines

Creator:: Ngaba-Mbiakop, Pierre Rolland
Resource Type:: Dissertation
Full Text:: : Dr. David A. Heatherbell The protein content and the degree of protein instability in 20 selected

Application, interaction, and enhancement of the efficacy of nisin in foods and beverages

Creator:: Jung, Dong-sun
Resource Type:: Dissertation
Full Text:: , Interaction, and Enhancement of the Efficacy of Nisin in Foods and Beverages Abstract approved: ark A

Development of anthocyanins and proanthocyanidins in Pinot noir grapes and their extraction into wine

Creator:: Pastor del Rio, Jose L.
Abstract:: Color stability and mouth feel quality are two of the most important aspects of red wine quality. Anthocyanins and proanthocyanidins are responsible for these attributes and it has been shown that weather conditions during the growing season and grape maturity can effect these components in wine. However, investigations into proanthocyanidin...
Resource Type:: Masters Thesis
Full Text:: Abstract approved: James A. Kennedy Color stability and mouth feel quality are two of the most

Enrichment Isolation of Brettanomyces Yeasts to Probe the Relationship Between Vineyard and Winery Populations

Creator:: Pigao, Kevin E.
Abstract:: The budding yeast Brettanomyces bruxellensis has the potential to spoil fermented beverages and cause financial losses, but also contribute positively to certain products such as Lambic beer. It is most notorious for causing “Brett” spoilage of wine, which is characterized by undesirable aromas such as “bandaid” and “barnyard”, therefore most...
Resource Type:: Masters Thesis
Full Text:: properties of this species outside of isolates obtained from within fermentation facilities. A limited

Components of bovine plasma that enhance gel strength in Pacific whiting surimi

Creator:: Peters, Margo Y.
Abstract:: Proteolysis of myofibrillar proteins in Pacific whiting surimi occurs when the 50- 70°C temperature range is reached during standard cooking procedures (e.g. 90°C for 15 min). This proteolytic activity results in the softening of surimi gels. Bovine plasma protein (BPP) is the most effective of the food-grade inhibitors used to...
Resource Type:: Masters Thesis
Full Text:: pH 8 (De Backer-Royer and Meunier, 1992b). Jiang and Lee (1992) found that pig PTGase had a Mr of

The influence of preadsorbed milk proteins on adhesion of Listeria monocytogenes to silica surfaces

Creator:: Al-Makhlafi, Hamood K.
Abstract:: β-lactoglobulin (β-Lg), bovine serum albumin (BSA), α-lactalbumin (α-Lac), and β-casein were adsorbed onto silanized silica surfaces of low and high hydrophobicity for 8 h, and β-Lg and BSA for 1 h. The surfaces were incubated in buffer for 0, 5, 10, or 15 h and then contacted with Listeria monocytogenes...
Resource Type:: Dissertation
Full Text:: Surfaces. Abstract approved by^ . JtisepA Nfcfeilir^ . $ark A. iD^jfescl: Dr, Dr. ferk A- iD

Efficacy of electrolyzed oxidizing water and ozonated water for microbialdecontamination of fresh strawberries (Fragaria x ananassa)

Creator:: Udompijitkul, Pathima
Abstract:: The objectives of this project were to evaluate the efficacies of electrolyzed oxidizing (EO) and ozonated waters as antimicrobial agents for enhancing the microbiological safety of fresh strawberries (Fragaria x ananassa). The influence of sodium chloride (NaCl) concentrations used for preparing EO water was evaluated on their bactericidal activities against...
Resource Type:: Masters Thesis
Full Text:: approved: Mark A. Daeschel Yanyun Zhao The objectives of this project were to evaluate the

Composition of Pinot noir Wines Produced from Different Crop Levels

Creator:: Li, Jingwen
Abstract:: The production of high-quality wine is an important target for wineries worldwide, and low crop level (yield) has been one vineyard management criterion long believed to achieve wine quality. Low yields are most often achieved by removing clusters from the grapevine. Some studies show that cluster thinning can enhance grape...
Resource Type:: Masters Thesis
Full Text:: level was adjusted using cluster thinning at lag-phase of berry development using a cluster number per

Development of volatile composition and C₁₃-norisoprenoid precursors in Pinot noir grape, Development of volatile composition and C13-norisoprenoid precursors in Pinot noir grape

Creator:: Yuan, Fang
Abstract:: This study first investigated the developmental changes in the volatile composition and carotenoids of Pinot noir grapes. Grape berries were sampled every week from pea size to harvest during the 2011 and 2012 season. Carotenoids and organic acids were analyzed by HPLC. Volatile compounds were extracted from crushed berries using...
Resource Type:: Masters Thesis
Full Text:: although some of carotenoids showed a short accumulation stage before véraison. Pinot noir grapes had a

Influence of processing and storage on the phenolic composition of apple, pear and white grape juice

Creator:: Spanos, George A.
Abstract:: Methodology for characterization of the phenolic profile of apple, pear and grape juice was developed. It utilized High Performance Liquid Chromatography (HPLC) for separation of individual phenolic compounds and Diode Array Detection for recording the Ultra-violet (UV) spectrum of chromatographic peaks. The high resolution achieved and the ability of recording...
Resource Type:: Dissertation
Full Text:: activity and phenolic content was found (Wissemann and Lee, 1980). Over a 3-year period investigation

Aflatoxin mutagenesis and metabolism and their dietary modification in rainbow trout (Salmo gairdneri)

Creator:: Coulombe, Roger A.
Abstract:: Aflatoxin B₁ (AFB₁) is a mold-produced toxin which has been shown to be a potent hepatocarcinogen in many animal species. Of the species studied thus far, rainbow trout have proven to be the most sensitive. Experiments were conducted to investigate various aspects of AFB₁ metabolism in this species, including in...
Resource Type:: Dissertation
Full Text:: , carcinogenesis has also been noted in rats (Lee et a]_., 1969). In addition, studies conducted using rainbow

Effect of cyclopropenoid fatty acids on membrane components of liver of rainbow trout (Salmo gairdneri)

Creator:: Einerson, Mark A.
Abstract:: Three studies were conducted to determine the effects of cyclopropenoid fatty acids (CPFA) on the membrane components of livers of rainbow trout (Salmo gairdneri). In the first study, ¹⁴C-sterculic acid was administered by intraperitoneal injection into rainbow trout and the trout maintained for 72 hours. The labelled sterculic acid was...
Resource Type:: Dissertation
Full Text:: AN ABSTRACT OF THE THESIS OF Mark A. Einerson for the degree

Solvent desorption dynamic headspace analysis of dairy product aroma compounds

Creator:: Rankin, Scott A.
Abstract:: A method for the assessment of volatile compounds in dairy products was developed using solvent desorption dynamic headspace sampling. The method was first applied to assay for diacetyl and acetoin in buttermilk. Major buttermilk volatiles recovered included diacetyl, acetic acid, and acetoin. Normalized detector responses were linear over the range...
Resource Type:: Dissertation
Full Text:: AN ABSTRACT OF THE THESIS OF Scott A. Rankin for the degree of

Reduction of Salmonella spp. on In-shell Hazelnuts Using Continuous Steam Blanching and Prevalence of Salmonella spp. on In-shell Oregon Hazelnuts

Creator:: Letchworth, Christopher A.
Abstract:: Tree nuts have been implicated in a number of foodborne outbreaks and recalls in recent years linked to enteric pathogens, particularly Salmonella. Therefore, prior to distribution and marketing, it is necessary to understand the biological risks associated with the consumption of tree nuts and to find effective methods to inactivate...
Resource Type:: Masters Thesis
Full Text:: steam (143 kPa) at 25 s using a batch style, custom made, almond pasteurizer. In contrast, Lee et al

Essence recovery from strawberry pomace

Creator:: Schen, Julie A.
Resource Type:: Masters Thesis
Full Text:: chromatography on complex mixtures. J. Chromatog. 18:10. 25 Miller, A. Ill, Scanlan, R. A., Lee, J. S

Flavor characterization of selected acidulants in model and food systems

Creator:: Hartwig, Pam A.
Abstract:: Acidulants can contribute considerably to the flavor of food. However, limited research on differences in acid flavor exists. While numerous researchers have studied acids, most have focused on sourness exclusively. Acids have been shown previously to differ in non-sour components, such as bitterness and astringency. A series of experiments were...
Resource Type:: Masters Thesis
Full Text:: AN ABSTRACT OF THE THESIS OF Pam A. Hartwig for the degree of

Determination of Total Nucleotides, Nitrogenous Bases and Degradation By-Products with Respect to Various Processing and Preservation Techniques for Alaska Pollock (Gadus chalcogrammus) and Yellowfin Sole (Limanada aspera)

Creator:: Nelson, Kevin A.
Abstract:: The primary goal of this research was to determine the concentration and composition of nucleotides, as nucleoside monophosphates and nucleobases, in the underutilized reproductive organs (milt and roe) of Alaska pollock (Gadus chalcogrammus) and yellowfin sole (Limanda aspera). Changes in concentrations of these nucleotides and nucleotide analogs were observed with...
Resource Type:: Masters Thesis
Full Text:: AN ABSTRACT OF THE THESIS OF Kevin A. Nelson for the

Use of contact angle analysis for the measurement of the relative hydrophilicity of food contact surfaces

Creator:: Kirtley, Sidney A.
Resource Type:: Masters Thesis
Full Text:: AN ABSTRACT OF THE THESIS OF Sidney A. Kirtley for the degree

Sensory evaluation and shelf-life modeling of ground coffee

Creator:: Briggs, Judith A.
Abstract:: Both consumer and descriptive analyses were used to study the shelf-life of packaged, roasted and ground coffee in order to evaluate the utility of using sensory data in a shelf life model, and to examine the ability of consumers to detect a difference between treated and control samples. Two types...
Resource Type:: Masters Thesis
Full Text:: AN ABSTRACT OF THE THESIS OF Judith A. Briggs for the degree of Master of Science in Food Science

Osme and sensory analysis of aqueous orange essence

Creator:: Bazemore, Russell A.
Abstract:: The effect of refluxing on the aromas of Valencia aqueous orange essences was determined through analysis by GC, MS, Osme, and by a descriptive panel. The strengths and descriptions of volatiles were investigated to determine if differences in essence aroma character and intensity existed. During production, 1 sample was subjected...
Resource Type:: Masters Thesis
Full Text:: AN ABSTRACT OF THE THESIS OF Russell A Bazemore for the degree

Application of Ohmic Heating for Accelerating Fish Sauce Fermentation

Creator:: Kim, Hyung Joo
Abstract:: Fish sauce is a fermented condiment made primarily from anchovies and is popularly used in Asian countries as it provides unique salty and umami flavor. Its consumption is no longer limited to Southeast Asian countries, but extended to Europe, United States and Canada as a condiment in their food. Fish...
Resource Type:: Masters Thesis
Full Text:: Fish sauce is a fermented condiment made primarily from anchovies and is popularly used in Asian

Development of volatile compounds in Pinot noir grapes and their contributions to wine aroma

Creator:: Fang, Yu
Abstract:: It is often perceived that late maturity of grape gives a more complex aroma profile to Pinot noir wine, however, there is little understanding of the basic flavor chemistry of grape maturity on wine aroma. The aroma contributing compounds in Pinot noir were first identified by aroma extract dilution analysis...
Resource Type:: Dissertation
Full Text:: often perceived that late maturity of grape gives a more complex aroma profile to Pinot noir wine

Effect of maturity on the physical, chemical and sensory properties of frozen peas

Creator:: Olaeta-Coscorroza, Jose A.
Abstract:: Peas (Pisum sativum) are an important constituent in the diet of many people. Peas may be cooked and eaten as green peas shortly after harvest, stored for short periods in the pods, or, after suitable treatment, stored for long periods before consumption. Many factors influence the yield and quality of...
Resource Type:: Masters Thesis
Full Text:: . Kramer et al. (1950), Weckel el^aL (1954) and Lee and Hicks (1965) found a high correlation

Recovery and utilization of catheptic proteases from surimi wash water

Creator:: DeWitt, Christina A. Mireles
Resource Type:: Dissertation
Full Text:: AN ABSTRACT OF THE THESIS OF Christina A. Mireles DeWitt for

Complex mechanism of chitosan and naturally occurring polyanions

Creator:: Mireles-DeWitt, Christina A.
Resource Type:: Masters Thesis
Full Text:: Polyanions AN ABSTRACT OF THE THESIS OF Christina A. Mire les-DeWitt for the degree of Masters of Science

Effect of high hydrostatic pressure and temperature on volatile off-flavors formation in milk

Creator:: Vazquez Landaverde, Pedro A.
Abstract:: The aroma of milk has been often defined as bland and pleasant, yet characteristic. Conventional thermal processing of milk can certainly extend shelf life, but inevitably changes its flavor. High pressure processing has been suggested as an alternative for milk pasteurization with improved fresh flavor retention. The objective of this...
Resource Type:: Dissertation
Full Text:: AN ABSTRACT OF THE DISSERTATION OF Pedro A. Vazguez Landaverde

The effectiveness of dietary learning on hedonic responses to a novel, initially disliked vegetable

Creator:: Towers, Nicole
Abstract:: A previous study conducted in our laboratory demonstrated the critical role that retronasal odors play in vegetable liking and disliking. It remains unclear, however, why some individuals like certain vegetable odors, while others do not. A possible explanation is that some individuals have learned to like the odor of a...
Resource Type:: Masters Thesis
Full Text:: : The Effectiveness of Dietary Learning on Hedonic Responses to a Novel, Initially Disliked Vegetable

Development of optimum pasteurization conditions for surimi seafood

Creator:: Shie, Jin-Shan
Resource Type:: Masters Thesis
Full Text:: pasteurization temperature and time, the lower the shear strain and whiteness. The time required to obtain a

Rice flour – a functional ingredient for premium crabstick

Creator:: Hur, Sungik
Abstract:: Rice flour possesses functional properties in enhancing texture and whiteness. This study was carried out to evaluate rice flour as a functional ingredient for premium crabstick and to develop a commercially viable recipe for premium crabstick. Crabstick pastes were formulated with constant surimi (42%) and combined rice flour and starch...
Resource Type:: Masters Thesis
Full Text:: Technology presented on December 5, 2011. Title: Rice Flour - A Functional Ingredient for Premium

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:: without black psuedocysts (Chang-Lee et al., 1989). However, a stronger correlation was found between

Refrigerated seawater depuration for reducing Vibrio parahaemolyticus contamination in raw Pacific oysters (Crassostrea gigas)

Creator:: Yang, Qianru
Abstract:: Vibrio parahaemolyticus is a seafood-borne pathogen that can cause gastroenteritis in humans. This study investigated the effectiveness of refrigerated seawater (5°C) depuration on reducing V. parahaemolyticus in raw Pacific oysters (Crassostrea gigas). Raw Pacific oysters were inoculated with a mixed culture of five clinical strains of V. parahaemolyticus and depurated...
Resource Type:: Masters Thesis
Full Text:: carrying neither tdh nor trh gene was suspected as a potential virulence factor (Lee and others 2002

Characterization of factors affecting pectinmethylesterase activity in cucumber fruit

Creator:: Turk, Farzaneh
Abstract:: Pectinmethylesterase (PME) activity in fresh cucumber fruit was determined. The effects of several cationic species, temperature, pH, and acetic acid on the activity of cucumber PME was investigated. The efficacy of blanching, infiltration with CaCl₂ or acetic acid, and fermentation with 0 and 40 mM CaCl₂ on inhibition of cucumber...
Resource Type:: Masters Thesis
Full Text:: at pH 8.5 (Lee and Macmillan, 1968), but a lower optimum has been found for apple PME (pH 6.6

Development of a High Throughput Method for Screening of Clean-Label Mold Inhibitors in Cheddar Cheese

Creator:: Kornberg, Kaitlyn R.
Abstract:: Mold growth on cheddar-style cheese, though not a food safety issue, causes significant loss to the industry due to consumer rejection. For this reason, it is common for at-risk products, such as cheese shreds, to be coated with the mold inhibitor natamycin. While highly effective at extending shelf-life, preferences for...
Resource Type:: Masters Thesis
Full Text:: : Development of a High Throughput Method for Screening of Clean-Label Mold Inhibitors in Cheddar Cheese

Commercial application of high pressure processing for inactivating Vibrio parahaemolyticus in Pacific oysters (Crassostrea gigas)

Creator:: Ma, Lei
Abstract:: Vibrio parahaemolyticus is a Gram-negative, halophilic pathogen that occurs naturally in coastal and estuarine environments. This human pathogen is frequently isolated from a variety of seafood, particular oysters, and is the leading cause of gastroenteritis associated with seafood consumption. Several outbreaks of V. parahaemolyticus infections linked to consumption of raw...
Resource Type:: Masters Thesis
Full Text:: carrying tdh or trh gene was also regarded as a potential virulent factor (Lee and others 2002). The

The significance of glutathione conjugation for aflatoxin B₁ metabolism in rainbow trout and coho salmon

Creator:: Valsta, Liisa M.
Abstract:: In rodent models as well as in fish models there are significant species differences in the susceptibility toward aflatoxin B₁ (AFB₁) carcinogenesis. Mouse is less susceptible toward AFB₁ carcinogenesis than rat. Researchers have come to the conclusion that the lower susceptibility of mice is not a result of less effective...
Resource Type:: Masters Thesis
Full Text:: mouse transferase (F4) with a high isoelectrlc point (> 9.5) has been identified (Lee etah,1981

Electrolyzed oxidizing water treatment as a post-harvest process for controlling histamine formation in fish

Creator:: Phuvasate, Sureerat
Abstract:: Scombroid poisoning, caused by histamine intoxication, is one of the most prevalent illnesses associated with seafood consumption in the United States. The illness is usually accompanied with a variety of symptoms, such as rash, nausea, diarrhea, flushing, sweating, and headache. Incidence of scombroid poisoning has been consistently reported in the...
Resource Type:: Masters Thesis
Full Text:: December 5, 2007. Title: Electrolyzed Oxidizing Water Treatment as a Post-harvest Process for

Low-temperature post-harvest processing for reducing Vibrio parahaemolyticus and Vibrio vulnificus in raw oysters

Creator:: Chae, Minjung
Abstract:: Oysters are filter-feeding bivalves, which filter water for nutrients and often accumulate contaminants and human pathogens such as Vibrio parahaemolyticus and Vibrio vulnificus naturally occurring in the marine environment. These naturally occurring pathogens have been frequently isolated from raw shellfish, particularly oyster, in the United States and are recognized as...
Resource Type:: Masters Thesis
Full Text:: reduced sales of oysters and a consequent significant financial burden for the producers. The United

Stability and gel strength of meat emulsions made with prerigor, preblended beef and reduced salt levels

Creator:: Wiser, Cathy
Abstract:: The purpose of this study was to investigate the use of preblended, prerigor beef in reduced salt meat batters. The functional properties of water-holding capacity, fat binding and gel strength were evaluated. Proximate analyses (protein, moisture and fat contents) of all cooked samples were performed, in duplicate. The sternomandibularis muscle...
Resource Type:: Masters Thesis
Full Text:: were chopped until a temperature of 16.0 +/- 0.5°C was reached, and the batter pH was adjusted to 5.8

The cholesterol content of muscle and adipose tissue from country natural beef

Creator:: Huang, Xiaolin
Abstract:: The cholesterol content (mg/100 g wet tissue) of the longissimus dorsi muscle and the subcutaneous adipose tissue of "Country Natural Beef" and regularly produced beef was determined by a spectrophotometric method. Proximate analysis (moisture, fat and protein contents) of both types of beef was also determined. Country Natural Beef (natural...
Resource Type:: Masters Thesis
Full Text:: determined by a spectrophotometric method. Proximate analysis (moisture, fat and protein contents) of

Production of SO₂ and SO₂ binding compounds by Saccharomyces cerevisiae during the alcoholic fermentation and the impact on wine lactic acid bacteria

Creator:: O'Neil, Allison L.
Abstract:: Malolactic fermentation (MLF) is important in the production of wines as it reduces acidity through the conversion of malic acid to lactic acid. However, successful MLF can be difficult to achieve due to yeast antagonism of the bacterium responsible for the secondary fermentation, Oenococcus oeni. In particular, yeast produced sulfur...
Resource Type:: Masters Thesis
Full Text:: a free or bound form with the free form thought to have the antimicrobial action. However, some

Effects of Pediococcus spp. on Oregon Pinot noir

Creator:: Strickland, Matthew T.
Abstract:: This research investigated the effects of Pediococcus spp. on Oregon Pinot noir wines. Pediococcus (P. parvulus (7), P. damnosus (1), P. inopinatus (1)) isolated from Oregon and Washington state wines demonstrated differences in their susceptibility to SO₂ with some isolates growing well in model media at 0.4 mg/L molecular SO₂....
Resource Type:: Masters Thesis
Full Text:: accelerated production of 4-EP by B. bruxellensis in a model system. Growth of the pediococci isolates in

Characterization of Vibrio parahaemolyticus isolated from Oregon and Washington coastal water and development of improved methods for Vibrio parahaemolyticus detection

Creator:: Duan, Jingyun
Abstract:: Distribution of Vibrio parahaemolyticus in Oregon and Washington oystergrowing areas was studied between November 2002 and October 2003. V. parahaemolyticus was detected in 14.3% of oyster, 23.0% of seawater, and 44.4% of sediment samples with very low levels (≤7.4 MPN/g) of pathogenic strains being detected in oysters. Occurrence of V....
Resource Type:: Dissertation
Full Text:: . parahaemolyticus strain carrying neither tdh nor trh gene was identified as a potential virulence factor (Lee and

Use of ion-exchange and direct osmotic concentration technologies for processing cantaloupe juice

Creator:: Galeb, Abduljalil D. S.
Resource Type:: Dissertation
Full Text:: ; Warmbier et al., 1976; Resnik and Cherife, 1979; Lee and Nagy, 1988). While darkening appears to be a

Volatile composition of Pinot Noir grapes and wines under different viticultural practices in western Oregon

Creator:: Feng, Hui
Abstract:: High vegetative growth of Pinot Noir vine is a common problem in most vineyards of Oregon's Willamette Valley, where sunlight exposure and heat accumulation are limited. Consequently, growers in this region commonly use vineyard management strategies to regulate vine vigor and improve grape and wine quality. Wine quality is greatly...
Resource Type:: Dissertation
Full Text:: Noir vine is a common problem in most vineyards of Oregon’s Willamette Valley, where sunlight

Development of a restructured seafood product from squid (Loligo Opalescens)

Creator:: Berntsen, Steven Eldon
Abstract:: The influence of protein adjuncts and variations in pH on the cook-cool loss, moisture content, and texture of squid gels was investigated. Break force (P [greater than or equal to] .025), deformation to break (P [greater than or equal to] .01) and cook-cool loss (P [greater than or equal to]...
Resource Type:: Masters Thesis
Full Text:: ) has been reviewed by Lee (1986). It may be possible to impart a meaty texture to restructured squid

Immobilized cellooligosaccharides in the study of trichoderma reesei cellobiohydrolases

Creator:: Sangseethong, Kunruedee
Abstract:: A novel type of model substrates, i.e. immobilized p-aminophenyl-β-D-cellooligosaccharides, was developed and used in the study of exocellulases. The two major cellobiohydrolases from Trichoderma reesei, CBH I and CBH II were used as representative enzymes. p-Aminophenyl derivatives of cellobiose (PAPG₂), cellotriose (PAPG₃), and cellotetraose (PAPG₄) were synthesized from the reaction...
Resource Type:: Dissertation
Full Text:: : •- -1 - ■ /- \y - Michael H. Penner A novel type of model substrates, i.e. immobilized p

Extraction and quantification of vitamins from raw, HTST, UHT, and PATP milk and of diatom-produced chitin and glucosamine

Creator:: Chotyakul, Nattaporn
Abstract:: Analytical chemistry is an essential qualitative and quantitative tool to describe foods and biomaterials and their changes during production, processing and distribution. In this work, rapid analytical procedures for the extraction and quantification of components in fluid milk and diatom fermentation broth were developed. Analytical methods to measure the concentration...
Resource Type:: Dissertation
Full Text:: measure the concentration of vitamin A, E & C in fluid milk were developed and applied to quantify these

Biochemical and Physical Characterization of Fish Protein Isolate and Surimi for their Compatibility

Creator:: Kobayashi, Yuka
Abstract:: There are presently two successful methods used to refine fish muscle proteins: surimi and fish protein isolate (FPI). Both surimi and FPI have the ability to form an elastic gel upon comminution and heating. However, their gelation behaviors are different as they are refined in a biochemically opposite way based...
Resource Type:: Dissertation
Full Text:: different as they are refined in a biochemically opposite way based on the nature of protein denaturation

Influence of cultivar and maturity on blackberry polyphenolics and investigation of sediment formation in blackberry juice

Creator:: Siriwoharn, Thanyaporn
Abstract:: The influence of cultivar and maturity on polyphenolic composition and antioxidant activity was investigated by UV-Visible spectrophotometry and analytical high performance liquid chromatography (HPLC) in commercially important blackberry cultivars and selections. The anthocyanin pigments changed tremendously with ripening. Total anthocyanins increased from 74.7-317 mg/100g fw from underripe to over ripe...
Resource Type:: Dissertation
Full Text:: confirmed that blackberries are a good source of natural antioxidants and colorant, and demonstrated the

Evaluation of hydrostatic pressure and storage effects on Cheddar cheese microstructure by thermal conductivity, differential scanning calorimetry and enzymatic proteolysis

Creator:: Yang, Jie
Resource Type:: Masters Thesis
Full Text:: Cheddar cheese up to cheese with less than five days old, resembles a sponge with highly interconnected

Isolation of a natural antioxidant from shrimp waste

Creator:: Li, Shiao Jing
Abstract:: Shrimp waste samples were extracted with a variety of organic solvents. Each fraction was measured for antioxidant activity by determining the rate of oxidation of β-carotene-linoleic acid in an emulsion system. An ethanol extract exhibited the highest antioxidant activity. Purification of the most active fraction was accomplished by thin layer...
Resource Type:: Dissertation
Full Text:: , V. 1990. Lipid oxidation in muscle foods: A review. Food Chem. 35:295. Lee, I.K. and Ahn, S.Y

Application of ozone as a disinfectant for commercially processed seafood

Creator:: Hansen, Jenny K.
Abstract:: Pacific oysters (Crassostrea gigas), Alaska pink salmon (Oncorynchus gorbuscha) roe and chum salmon (Oncorynchus keta) fillets were treated with aqueous ozone in both pilot plant and commercial settings to determine its effect on shelf-life and microbial changes. The microbial quality was analyzed by conducting pyschrotrophic and coliform plate counts on...
Resource Type:: Masters Thesis
Full Text:: as a Disinfectant for Commercially Processed Seafood. Abstract approved: Michael T. Morrisse issey

Evaluation of zebrafish (Brachydanio rerio) as a model for carcinogenesis

Creator:: Tsai, Hsi-Wen
Abstract:: Zebrafish (Brachydanio rerio) are small, freshwater teleost fishes in the family Cyprinidae, the true minnows. They are native to the tropical latitudes of India, but have become widespread through their use as aquarium fish and as models for several branches of biological research. Their ease of rearing, short generation time,...
Resource Type:: Dissertation
Full Text:: Zebrafish (Brachydanio rerio) as a model for carcinogenesis. Abstract approved: Jerry D. Hendricks

Wheat lignin as a functional dietary fiber component

Creator:: Junyusen, Tiraporn
Abstract:: This dissertation has focused on lignin byproducts that result from the alkali processing of wheat straw. The first study evaluated the application of “standard” lignin quantification methods for summative analyses of alkali-based processes. Mass closure during NaOH processing at 25, 50, and 75°C of wheat straw was evaluated using the...
Resource Type:: Dissertation
Full Text:: Wheat Lignin as a Functional Dietary Component

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