Index Catalog // ScholarsArchive@OSU

The Impact of Malolactic Fermentation Conducted by Oenococcus oeni on Brettanomyces bruxellensis Growth and Volatile Phenol Production

Creator:: Lauderdale, Adam D.
Abstract:: Wine is particularly vulnerable to infection by Brettanomyces bruxellensis during or shortly after malolactic fermentation (MLF). While different methods and techniques enable winemakers to prevent wine spoilage due to this organism, no single intervention is universally sufficient. Moreover application of sulfur dioxide, the most commonly used of these methods, is...
Resource Type:: Masters Thesis
Full Text:: AN ABSTRACT OF THE THESIS OF Adam D. Lauderdale for

Two Studies Addressing Practical Needs of Wheat Farmers, Processors, and Breeders : Changes in Falling Number and Alpha-amylase During Grain Storage, and Improved Predictions of Wheat-flour Dough Properties

Creator:: Adams, Mike R.
Abstract:: Wheat (Triticum aestivum) is a globally traded staple food crop. The diverse and pleasing nature of wheat-derived products is a result of the complex interactions of the polymeric components from the wheat endosperm. Changes in the functionality of these polymeric components, as a result of changes in growing conditions or...
Resource Type:: Masters Thesis
Full Text:: Predictions of Wheat-flour Dough Properties. AN ABSTRACT OF THE THESIS OF Mike R. Adams

Film-forming ability of fish proteins

Creator:: Athaillah, Zatil Afrah
Abstract:: Characteristics of films obtained from fish myofibrillar proteins extracted from various solubilization methods were investigated. In this study, we utilized three agents to solubilize fish myofibrillar proteins from surimi, which are sodium chloride, sodium tripolyphosphate, and alkaline condition. The first part of this study focused on combination of sodium chloride...
Resource Type:: Masters Thesis
Full Text:: associated with either actin or myosin, for instance tropomyosin, troponin complexes, actinins, M-proteins

Sweet corn germ lipoxygenase : isolation, purification, characterization and involvement in off-aroma formation

Creator:: Theerakulkait, Chockchai
Resource Type:: Dissertation
Full Text:: Involvement in Off-Aroma Formation Abstract approved: „ Diane M. Barrett Lipoxygenase activity in

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:: Approved: Lisbeth M. Goddik High hydrostatic pressure processing (HPP) is a nonthermal process in which

Investigation of film forming properties of beta-chitosan from jumbo squid pens (Dosidicus gigas) and improvement of water solubility of beta-chitosan, Investigation of film forming properties of β-chitosan from jumbo squid pens (Dosidicus gigas) and improvement of water solubility of β-chitosan

Creator:: Chen, Jeremy L.
Abstract:: The objectives of this project were to investigate the critical factors impacting the physicochemical and antibacterial properties of β-chitosan based films derived from jumbo squid (Dosidicus gigas) pens, and to evaluate the feasibility of improving water solubility of β-chitosan through Maillard reaction. The studies examined the effect of molecular weight...
Resource Type:: Masters Thesis
Full Text:: permeability (WVP) of the films was affected by acid and plasticizer. Formate films (34 g mm/m 2 d KPa) had

Nutritional and Genetic Aspects of Sulfite Excretion During Fermentation by Wine Strains of Saccharomyces cerevisiae

Creator:: Alessandri, María P.
Abstract:: Reductive sulfate assimilation, the biological process by which sulfur-containing amino acids and key derivatives are synthesized from sulfate, is broadly shared among bacteria, fungi, and plants. It is the major, if not sole source of methionine and cysteine for Saccharomyces cerevisiae during wine fermentation. Two obligate intermediates formed in the...
Resource Type:: Masters Thesis
Full Text:: yeast, and to Sam Bradford, for his wealth of knowledge in molecular biology. To Adam Lauderdale

Grape and Wine Aroma Influenced by Vine Nutrient Status, Vigor and Crop Levels in Oregon Pinot Noir

Creator:: Yuan, Fang
Abstract:: Wine volatile composition is one of the most important constitutes of wine quality, and it is greatly influenced by number of factors. The studies herein were conducted to evaluate the grape and wine aroma affected by different vine nutrient status, vigor and crop levels of Oregon Pinot noir. In the...
Resource Type:: Dissertation
Full Text:: Cleary, and Dr. Adam Higgins for serving as my committee members and giving me assistance and guidance

Impact of parameter variability on the food process engineering calculations required for safety, quality and shelf-life estimations

Creator:: Chotyakul, Nattaporn
Abstract:: Quantitative procedures were developed to determine the effect of variability in the model parameters required for the estimation of microbial shelflife and thermal processing time. Monte Carlo simulations combined with these predictive models were implemented in Microsoft Excel™. In the first study, predictive models were used for shelf-life predictions based...
Resource Type:: Masters Thesis
Full Text:: ……………………………………………………... 26 3 Microbial sampling plans. (a) 2-class sampling plans are most strict and the m value selected

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:: AN ABSTRACT OF THE THESIS OF Stephen M. Vernon for the degree

Color of strawberry juice and concentrate as influenced by heating and storage temperatures

Creator:: Hassanein, Sitir M.
Abstract:: This investigation was conducted to study the effects of blanching and storage temperatures on the color of strawberry juice and concentrate. Strawberry juice and concentrate (42°βrix) were prepared from blanched crushed Tioga strawberries. Crushed strawberries were blanched, in a steam-jacketed kettle, at 70°, 80°, and 90°C for 1 min. Ascorbic...
Resource Type:: Masters Thesis
Full Text:: AN ABSTRACT OF THE THESIS OF Sitir M. Hassanein for the

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:: DISSERTATION OF Jessica M. Cortell for the degree of Doctor of Philosophy in Food Science and

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:: -Rueda, A., & García-Gimeno, R. M. (2012). Cross-contamination and recontamination by Salmonella in

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
Full Text:: AN ABSTRACT OF THE THESIS OF Myriam M. Kucza for the degree of

Inactivation of Clostridium perfringens in Meat Products

Creator:: Alnoman, Maryam M.
Abstract:: Clostridium perfringens type A strains are one of the main causative agents of gastrointestinal (GI) diseases in human and can cause both food poisoning (FP) and non-food-borne (NFB) diseases. Several factors contribute to the pathogenesis of C. perfringens type A strains including the wide presence of C. perfringens spores with...
Resource Type:: Dissertation

Formation of N-nitrosodimethylamine and nonvolatile N-nitrosamines from barley malt alkaloids

Creator:: Mangino, Mario M.
Abstract:: Amines formed by biosynthesis in germinated barley have been suggested as precursors for N-nitrosodimethylamine (NDMA) in barley malt dried by direct-fired kilning. This hypothesis was verified by germinating raw barley and exposing the resulting malt roots and clean malt to nitrous acid. Quantitation of the NDMA formed indicated that malt...
Resource Type:: Dissertation
Full Text:: AN ABSTRACT OF THE THESIS OF Mario M. Manqino for the degree

Utilization of wastes from Pacific whiting surimi manufacturing : proteinases and protein hydrolysate

Creator:: Benjakul, Soottawat
Abstract:: Both liquid and solid wastes from Pacific whiting surimi manufacturing were characterized and value-added products were recovered. A proteinase in surimi wash water (SWW) was determined to be cathepsin L with Mr 54,200 on SDS-substrate gel. Heat treatment and acidification shifted the activity zone to M [subscript r] 39,500. No...
Resource Type:: Dissertation
Full Text:: -calpain (|iM Ca2+-dependent) and m-calpain (mM Ca2+-dependent) appear to be sarcoplasmic enzymes which

Utilizing Non-Saccharomyces Yeast As Bio-Protectants During Pre-Fermentation Cold Soaking Under Different Conditions

Creator:: Nichols, Melanie L.
Abstract:: Cold soaking is a technique used during red winemaking to alter the aroma, flavor, and phenolic content of a wine. However, cold soaking does not come without risk, as this process can result in the production of spoilage compounds such as acetic acid and ethyl acetate if excessive growth of...
Resource Type:: Masters Thesis
Full Text:: -2a during a six-day cold soak in model grape juice (MGJ) at 8⁰C. Only M. fructicola Gaïa

Identification of bacteria crucial to histamine formation and monitoring their occurrence and histamine accumulation in scombroid fish

Creator:: Kim, Shin-Hee
Abstract:: Bacterial histamine formation in mackerel and albacore was studied by inducing histamine in the muscles under controlled storage conditions. The optimum temperature for histamine formation was 25°C. The highest level of histamine detected was 283 mg/100 g in the 2-day stored mackerel; and 67.1 mg/100 g in the 6-day stored...
Resource Type:: Dissertation
Full Text:: culture broth. M. morganii was the most prevalent histamine former in mackerel. In albacore, however

Stability of rainbow trout (Salmo gairdneri) muscle lysosomes

Creator:: Whiting, Richard Charles
Abstract:: Studies were conducted to determine the post-mortem stability of lysosomes in the white muscle of rainbow trout (Salmo gairdneri) and to determine whether lysosomal stability was related to rigor mortis and its subsequent dissolution. In addition, isolated lysosomes were subjected to different environments in an attempt to detect some of...
Resource Type:: Dissertation
Full Text:: extracted by blending the muscle in 0. 25 M sucrose-0. 175 M KC1-1 mM EDTA in a solution:muscle ratio

Study of sulfite mutants of Saccharomyces cerevisiae

Creator:: Wightman, JoLynne Dee
Abstract:: Sulfite mutants representing five complementation groups, previously derived from an ethyl methanesulfonate-treated haploid strain of Saccharomyces cerevisiae were studied. Although the wildtype S. cerevisiae strain used (isogenic to X2180-1 A) had a basal tolerance for sulfite (7 μM free H₂SO₃), the sensitive and resistant mutants were found to tolerate less...
Resource Type:: Masters Thesis
Full Text:: , Anita Brown, Anne Adams, Cheryl Houk and Tracy Mitzell. To those who have finished before me and to

Formation of N-nitrosamines from the nitrosation of spermidine and spermine

Creator:: Hildrum, K. I. (Kjell Ivar), 1940-
Abstract:: The reactions between sodium nitrite and the polyamines spermidine and spermine were investigated. When reacted at 80°C for 1 hr at pH 3.5 with a 1:3 molar ratio of amine groups to sodium nitrite, five volatile nitrosamines were identified as products in the nitrosation of spermidine. 3HC1, and two volatile...
Resource Type:: Dissertation
Full Text:: kcal/mol. In the pre- sence of 0. 1-1 M sodium chloride at pH 4. 0, no significant effects on

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:: %. Inhibition of PME by NaCl and CaCl2 was reversible. High levels of NaCl (1 M) stabilized PME activity while

Influence of Biotic and Abiotic Factors on Yeast Communities during Cold Soak and the Consequences for Wine Aroma

Creator:: Johnson, Jared D.
Abstract:: Pre-fermentation cold soak is a winemaking technique used to alter the color, mouthfeel, and aroma of red wine. While it is still debated what impact cold soak has on these wine quality parameters, current thoughts are that resident yeast populations found in fresh grape must play a role in altering...
Resource Type:: Masters Thesis
Full Text:: of M. fructicola Gaïa at reducing ethyl acetate, acetic acid, and H. uvarum growth during cold soak

The effect of erythorbic acid on the determination of ascorbic acid levels in selected foods by high performance liquid chromatography and spectrophotometry

Creator:: Tuan, Shenhsiu
Abstract:: A high performance liquid chromatography (HPLC) procedure using a LiChrosorb-NH₂ column and a eluant buffer of 75:25 (v/v) of acetonitrile:0.05 M KH₂P0₄, pH 5.95, was developed for the successful separation and determination of ascorbic and erythorbic acids in selected food samples. Application of the method, which is sensitive, rapid and...
Resource Type:: Masters Thesis
Full Text:: buffer of 75:25 (v/v) of acetonitrile:0.05 M KH2P04, pH 5.95, was developed for the successful

Solubility and structure of fish myofibrillar proteins as affected by processing parameters

Creator:: Lin, Tein Min, 1964-
Abstract:: The results of SDS-PAGE and densitometry indicated that a significant amount of myofibrillar proteins was lost during surimi processing. Microfiltration (MF) was utilized to recover insoluble particulate. The MF-recovered proteins showed highly functional properties in gel hardness, cohesiveness, color, and water retention ability. The soluble proteins concentrated by ultrafiltration (UF)...
Resource Type:: Dissertation
Full Text:: solubility. At high salt concentration (>1.0 M), myosin regained its helix structure with a concomitant

Applied and basic aspects of sulfite metabolism in Saccharomyces cerevisiae

Creator:: Park, Hoon
Abstract:: In an effort to understand the basis for sulfite detoxification in S. cerevisiae, the functions of two genes were analyzed. SSU1, which encodes a plasma membrane protein, was found to be required for efficient sulfite efflux. FZFl-4, a dominant allele of a transcriptional activator of SSUl, was also found to...
Resource Type:: Dissertation
Full Text:: cyanide m-chlorophenylhydrazone (CCCP) or 2,4-dinitrophenol (DNP), both of which dissipate proton

Pressurization of prerigor beef muscle and its effect on the solubilization of myofibrillar proteins

Creator:: Nwafor, Oguguo Ebisi
Abstract:: Investigations were conducted to evaluate some of the changes occurring in the myofibrillar proteins, particularly solubility properties, resulting from the hydrostatic pressurization (15,000 psi, 2-3 min, 40°C) of prerigor semitendinosus and longissimus dorsi beef muscles. Both pressurized muscles showed a sharp decline in pH (~0.9 unit) as the result of...
Resource Type:: Dissertation
Full Text:: than its control while larger losses of about 30% were observed for M-protein, C-protein, actin

Impact of malolactic fermentation on red wine color and color stability

Creator:: Burns, Tresider R.
Abstract:: Malolactic fermentation (MLF) is an important step in the production of wines and is commonly performed in red or cool climate wines to reduce acidity. In this study the impact of MLF on red wine color and the ability of Oenococcus oeni to degrade compounds important to the development of...
Resource Type:: Masters Thesis
Full Text:: and then filtered through a plate and frame filter fitted with nine 20cmx20cm Beco K-1 3.0m nominal

Effect of Regulated Deficit Irrigation on Malbec and Syrah Grape and Wine Quality

Creator:: Yuan, Xiaoxi
Abstract:: The water status of grape vine throughout the growing season is a primary determinant of vine vigor and berry composition. The concentrations of volatile compounds and precursors in grape berries are highly influenced by viticultural practices. Imposing a water deficit on the vine during berry development is an important vineyard...
Resource Type:: Masters Thesis
Full Text:: Extension Center in Parma, ID (lat: 43 7́8°N; long: 116 9́4°W; 750 m asl). Four irrigation regime (70

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:: almost immediately and their amounts continue to increase with time (Sacchi, Bisson, and Adams, 2005

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:: Conu:nission. We thank Lois Lobben for her assistance. • 13 LITERATURE CITED 1. Adams, R., L. Farber

Extraction and partial characterization of strawberry polyphenol oxidase

Creator:: Wesche Ebeling, Pedro Alfredo E.
Resource Type:: Masters Thesis
Full Text:: . 2. Chemical composition of strawberries with M+ emphasis on the Tioga variety. 3

Impact of pre-fermentation maceration techniques on yeast populations and color of Pinot noir wine

Creator:: Zook, Molly L.
Abstract:: The quality of red wine is primarily determined by the flavor, aroma, and color. A common wine making technique used to improve these characteristics is the pre-‐fermentation maceration. In this study two pre-fermentation maceration techniques were used, one was a traditional cold soak and the second involved addition of dry...
Resource Type:: Honors College Thesis
Full Text:: Harberston-Adams assay (Adams and Harberston, 1999) and quantified as catechin equivalents

Effect of molecular conformation on the surface properties of polyelectrolyte solutions : xanthan gum model studies

Creator:: Young, San Land
Abstract:: A commercially important polyelectrolyte, xanthan, was chosen for a systematic analysis of the relationship between molecular conformation and surface properties. In the first study the effects of ionic strength, xanthan concentration and temperature on the xanthan molecular conformation were investigated by potentiometric titration. The effects of the same factors and...
Resource Type:: Masters Thesis
Full Text:: . Sato et al. (1984) suggested that xanthan in 0.1 M aqueous NaCl has a Si double-stranded helical

Concentration of anserine and carnosine in surimi wash water and their antioxidant activity

Creator:: Kaur, Jasvinder
Abstract:: Anserine and carnosine are water-soluble dipeptides that have antioxidant properties and are found in the skeletal muscle of mammals and fishes. These dipeptides are removed through the washing process in surimi production. The objective of this research was to determine the concentration of anserine and carnosine in surimi wash water...
Resource Type:: Dissertation
Full Text:: Adams, 1946), which can be used for the quantitative determination of iron (Stookey, 1970). Ferrozine

Effects of Vineyard Managements on Grape and Wine Quality in Response to Grapevine Red Blotch Disease

Creator:: Huang, Ling
Abstract:: Grapevine red blotch virus (GRBV) is a single-stranded DNA virus that causes grapevine red blotch disease (GRBD). Symptoms of GRBD include red discoloring of leaf margins and red veins on the underside of the leaves. GRBD affects the plant's metabolism and photosynthetic pathways, and disrupts carbon translocation and chlorophyll concentrations....
Resource Type:: Dissertation
Full Text:: tryptophan from erythrose-4-phosphate and phosphoenol pyruvate (Adams, 2006). The general phenylpropanoid

Characterization of the interaction between Mycobacterium avium subsp. paratuberculosis and bovine epithelial cells in culture and identification of invasion-associated genes by transposon mutagenesis

Creator:: Patel, Dilip
Abstract:: Mycobacterium avium subsp. paratuberculosis (MAP) is a cause of Johne's disease (JD) in cattle and other ruminants. MAP infection in the bovine host is not well characterized. It is assumed that crossing the bovine intestinal mucosa is important for MAP to establish infection. MAP's ability to infect bovine epithelial cells...
Resource Type:: Dissertation
Full Text:: contributes to emaciation of tissue through the stimulation of tissue catabolism (Adams and Czuprynski, 1995

Mesurol (methiocarb) residues in grapes and wine and their possible effects on fermentation and wine quality

Creator:: Miller, Frederick Kenton
Abstract:: Wines were made from Pinot Noir and White Riesling grapes which had received field application rates of 2 and 4 lb./acre of the experimental bird repellent Mesurol (methiocarb or 3, 5 dimethyl- 4(methylthio)phenylmethylcarbamate). In addition, Pinot Noir must and press juice and White Riesling press juice were fortified with 15...
Resource Type:: Masters Thesis
Full Text:: support, surface modified with Garbowax 20 M, for Alkaline Flame lonization detection. The GC

Ras oncogenes and p53 suppressor genes in fish carcinogenesis models

Creator:: Cheng, Ronshan
Abstract:: A digoxigenin-labeled nonradioactive detection system was used to screen a zebrafish cDNA library for p53-like and ras-like genes. One clone was isolated and identified as an incomplete p53-like gene. The insert size of this clone is 1777 bp, which encodes part of evolutionarily conserved region II and all of regions...
Resource Type:: Dissertation
Full Text:: . Biological Chemistry 269: 15423-15426. Adams, M. D., Kelley, J. M., Gocayne, J. D., Dubnick, M

Experimental and mathematical procedures for the estimation of shelf-life : application to temperature-abused chilled seafood

Creator:: Almonacid-Merino, Sergio Felipe
Abstract:: The validation and potential use of mathematical models to estimate the shelf-life of refrigerated food exposed to temperature abuse and basing such estimations on microbial growth was analyzed. Combined heat transfer, microbial growth models, and non-parametric statistical procedures formed a computer-based predictive tool to assess shelf-life and estimate the accuracy...
Resource Type:: Masters Thesis
Full Text:: .2 Center temperature and microbial growth simulations for a 0.05 m infinite pollack surimi slab

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
Full Text:: .'<- ~s - ‘.-4. 0 Eli-\/[1 E?C) m 1 /» .

Methods of extraction and characterization of polyphenol oxidase from d'Anjou pears (Pyrus Communis L.)

Creator:: Smith, Denise Myrtle
Abstract:: Using phenolic scavengers different methods were examined to determine the optimum conditions for extracting polyphenol oxidase (PPO) from d'Anjou pears. Efficiency of the extraction was evaluated based on browning of the extract, PPO activity per g of pear tissue, absorption scan of 410 nm to -240 nm, and the isozyme...
Resource Type:: Masters Thesis
Full Text:: pear PPO active only on 7 o-diphenolic compounds with no activity toward m- or £-diphenolic com

Rapid assay for Bacillus proteinases in raw milk as detected by a simple casein denaturation method

Creator:: Feijoo, Sergio C.
Abstract:: A casein agar diffusion method was developed to detect and quantify pertinent levels of proteinases produced in raw milk supplies by heat resistant Bacillus sporeformers. In order to optimize the required heat treatment conditions of raw milk samples, trials that involved a combination of different temperatures and times were evaluated....
Resource Type:: Masters Thesis
Full Text:: spores 11 with and without heat shock (80oC for 12 min) were inoculated at a rate of l(f/m\ into

The use of high pressure process to shuck oysters, reduce microbial load and extend shelf-life

Creator:: He, Haian
Abstract:: Whole oysters were processed under a series of pressures from 30,000 to 45,000 psi at different holding times (0, 1, and 2 min) and then stored at <4°C, for 27 d. During the shelf-life study, the quality of oysters was determined by measuring pH, moisture content, and microbial counts including...
Resource Type:: Masters Thesis
Full Text:: experimental design, analysis, and writing of each manuscript. Mr. Roger T. Adams guided high pressure

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:: determining cholesterol without an extraction procedure was reported by Adams et al. (1986). The results

Physio-chemical properties of Pacific whiting surimi as affected by various freezing/storage conditions and gel preparation methods

Creator:: Hoffman, Justine D.
Abstract:: The effects of freeze-drying and flake freezing of surimi on biochemical and physical properties as affected by various storage conditions were examined. Using three cooking parameters shear stress and strain values were evaluated to measure gelation properties of surimi gels. Stress values increased up to 3 months and then decreased...
Resource Type:: Masters Thesis
Full Text:: thesis to any reader upon request. — -a—s i-jrasfarshffjm I^T-I m^.i Justine D. Hoffman, author

Development of a method to measure protein in red wines : a survey of protein, mannan and tannin in Pinot noir wines

Creator:: Smith, Mark R.
Abstract:: A number of methods to isolate and quantify protein in Pinot noir wines were evaluated. The combination of precipitation by acetone containing 10% w/v trichloroacetic acid followed by quantification with the Bradford assay, reported in yeast invertase equivalents yielded the most accurate results when compared to micro-Kjeldahl analysis. The technique...
Resource Type:: Masters Thesis
Full Text:: , 252.2 µL of 1 M KCl were added. The tubes were then mixed gently for 30 min at room temperature. The

Characterization of Spoilage Events on Flavored Milk Products by Paenibacillus odorifer

Creator:: Torres, Alejandro
Abstract:: Flavored milk is a growing category for dairy products; however, it is a perishable product that is subject to microbial spoilage which can lead to a negative consumer experience and lead to lost sales. Flavored milk processors communicated unique spoilage events related to their products, including color loss of strawberry...
Resource Type:: Masters Thesis

Investigating the effects of temperature on secondary metabolism in Vitis vinifera L. cv. merlot berries

Creator:: Cohen, Seth D.
Abstract:: Grapes (e.g. Vitis vinifera L.) are one of the more important fruit crops from an economic standpoint with world market values over 550 million US dollars in 2007 and 2008, second to apples (United States Department of Agriculture). While a satisfactory level of ripeness is of primary concern, the quality...
Resource Type:: Dissertation
Full Text:: . Julie M. Tarara of the United States Department of Agriculture, Agricultural Research Service, were

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