Index Catalog // ScholarsArchive@OSU

Formation of heterocyclic n-nitrosamines from the reaction of nitrite and selected primary diamines and amino acids

Creator:: Warthesen, Joseph John
Abstract:: The reaction of several primary amines with nitrite was investigated with regard to the formation of N-nitrosamines. When reacted in a low moisture system at 160°C with a 1:2 molar ratio of amine to sodium nitrite, various primary amine hydrochloride salts were found to give rise to heterocyclic nitrosamines. The...
Resource Type:: Dissertation
Full Text:: approved: D. D. Bills The reaction of several primary amines with nitrite was investi- gated with

Effect of high-temperature short-time pressure blanching on physical, chemical and sensory properties of frozen corn

Creator:: Latham, Debra L.
Abstract:: The effect of HTST pressure blanching processing parameters, as compared to conventional steam blanching, on enzyme activity, moisture, drip loss, shear force, sensory attributes and consumer acceptability of frozen sweet corn were determined. Complete inactivation of catalase and peroxidase required HTST treatments of 60 psi and 75 psi, respectively. No...
Resource Type:: Masters Thesis
Full Text:: AN ABSTRACT OF THE THESIS OF Debra L. Latham for the degree of

Gas chromatographic identification of chlorinated insecticides based on their U.V. degradation

Creator:: Banks, K. A. and Bills, D. D.
Abstract:: Certain chlorinated insecticides can be identified by electron capture gas-liquid chromatographic (EC-GLC) analysis of the prepared sample before and after treatment with ultraviolet irradiation, Upon U.V. treatment, characteristic degradation products arise from the insecticides investigated. Comparison of the degradation pattern obtained by EC-GLC of unknown and authentic insecticides provides an...
Resource Type:: Capstone Project
Full Text:: AND D. D. BILLS Department of Food Science and Technology, Oregon State University, Corvallis, Ore

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:: thesis committee members: Drs. Lisbeth Goddik, Si Hong Park, and Bill Braunworth. I wish to thank

The impact of Saccharomyces and non-Saccharomyces yeast on the aroma and flavor of Vitis vinifera L. cv. 'Pinot Noir' wine

Creator:: Takush, David G.
Abstract:: The impact of yeast on the aroma and flavor of Vitis vinifera L. cv. 'Pinot Noir' wine was investigated. Due to the presence of naturally occurring yeast and bacteria on grapes and wine equipment, and the influence these microorganisms have on wine, a means of eliminating microorganisms from grape must...
Resource Type:: Masters Thesis

Dietary protein and aflatoxin B₁ metabolism in rainbow trout (Salmo gairdneri)

Creator:: Stott, William T.
Abstract:: Dietary protein intake has been observed to influence the induction of cancer in animals exposed to carcinogens, presumably by affecting the activities of enzyme systems which metabolize them. One such carcinogen is aflatoxin B₁ (AFB₁) a mold metabolite and frequent contaminant of foodstuffs. Variations in the levels of dietary proteins...
Resource Type:: Dissertation
Full Text:: Aflatoxin B. Metabolism in Rainbow Trout (Sajmo gairdneri) by William T. Stott A THESIS submitted

Utilization of lignocellulosic polysaccharides

Creator:: Fenske, John J.
Abstract:: Lignocellulosic biomass represents a vast supply of fermentable carbohydrates and functional aromatic compounds. Conversion of lignocellulosics to ethanol and other useful products would be of widespread economical and environmental benefit. Better understanding of the behavior of different lignicellulosic feedstocks in fermentation protocols as well as catalytic activities involved in lignocellulosic...
Resource Type:: Dissertation
Full Text:: thank my committee members, Professors Alan Bakalinsky, John Bolte, David Williams and Bill Braunworth

Use of pineapple juice for inhibition of browning in apples

Creator:: Lozano de Gonzalez, Patricia
Resource Type:: Dissertation
Full Text:: . Labuza, T. and Schmidl, M.K. . 1986. Advances in the control of browning reactions in foods. In

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:: graduate commit- tee: Dr. D. D. Bills, Dr. G. Britton, Dr. G. F. Gleicher, and Dr

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

Creator:: Theerakulkait, Chockchai
Resource Type:: Dissertation
Full Text:: Science and Technology in charge of major _-t -irr r r—r- ^ e. J ''—'-mrr- H^ad of Depanment of

ScholarsArchive@OSU

Formation of heterocyclic n-nitrosamines from the reaction of nitrite and selected primary diamines and amino acids

Effect of high-temperature short-time pressure blanching on physical, chemical and sensory properties of frozen corn

Gas chromatographic identification of chlorinated insecticides based on their U.V. degradation

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

The impact of Saccharomyces and non-Saccharomyces yeast on the aroma and flavor of Vitis vinifera L. cv. 'Pinot Noir' wine

Dietary protein and aflatoxin B₁ metabolism in rainbow trout (Salmo gairdneri)

Utilization of lignocellulosic polysaccharides

Use of pineapple juice for inhibition of browning in apples

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

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

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