Index Catalog // ScholarsArchive@OSU

Iron availability from corn tortillas and cooked beans (Phaseolus vulgaris) : a study on the effect of fiber

Creator:: Garcia-Lopez, Jesus Salvador
Abstract:: Absorption of iron from foods has been reported to be inhibited by various factors including some diet components. Fiber from different sources has been observed to bind ferrous iron. This may be the reason for iron deficiencies observed in populations that consume diets high in non-digestible materials. The effect of...
Resource Type:: Masters Thesis
Full Text:: FIBER. Abstract APPROVED: 77 Dr. t. Jane Wyatt Absorption of iron from foods has been reported

The effects of processing on sodium-potassium and calcium-phosphorus ratios in foods

Creator:: Ronan, Kathleen M.
Abstract:: The objective of this study was to determine the effects of processing on sodium - potassium and calcium - phosphorus ratios in tuna canned in oil and in water, peanut butter, white and whole wheat flours. Mineral levels were determined by atomic absorption spectrophotometry in food samples at various stages...
Resource Type:: Masters Thesis
Full Text:: approved: ~ ^ ~~ Dr. pf Jane Wyatt The objective of this study was to determine the effects of

The growth of Salmonella typhimurium, Staphylococcus aureus, and Bacillus cereus in bakery products as related to the food distribution system

Creator:: Guy, Vicki H.
Abstract:: Current retail food distribution practices, microbial quality of bakery products, and the potential for growth of food borne pathogens (Staphylococcus aureus, Salmonella typhimurium, and Bacillus cereus) were examined using pumpkin pie as a model. The pumpkin pies, as obtained from the retail outlets, showed contamination with food pathogens. The aerobic...
Resource Type:: Masters Thesis
Full Text:: DISTRIBUTION SYSTEM. Abstract APPROVED: ______^ ^ Dr7 C. J^ Wyatt Current retail food distribution

Isolation and survival of Campylobacter jejuni in foods

Creator:: Timm, Elizabeth M.
Abstract:: The objective of this project was to evaluate various culturing and isolation techniques of Campylobacter jejuni and to develop methods to detect the organism in foods. The morphological, cultural and biochemical characteristics of C. jejuni were studied using developed microbiological methods. A variety of media, broths, microaerophilic atmospheres and diluents,...
Resource Type:: Masters Thesis
Full Text:: Wyatt The objective of this project was to evaluate various culturing and isolation techniques of

Immunomodulatory Actions of Bovine Whey Protein Isolates, Glycomacropeptide, and Their Digests: Insights from Macrophage and Human Studies

Creator:: Olsen, Wyatt
Abstract:: Whey protein isolate (WPI) and glycomacropeptide (GMP) have shown potential immunomodulatory properties. In this study, we investigated their effects on pro-inflammatory cytokine secretion using both in vitro and in vivo models. In LPS-stimulated THP-1-derived macrophages, digested WPI and GMP reduced cytokine expression, while whole GMP increased secretion. The in human...
Resource Type:: Masters Thesis
Full Text:: AN ABSTRACT OF THE THESIS OF Wyatt Olsen for the degree of Master of Science in Food Science and

Effects of Whey Protein Consumption on Inflammatory Biomarker Levels in Healthy Older Adults

Creator:: Adler, Samuel
Abstract:: Whey protein’s potential for bioactivity is well documented, but there is disagreement on the extent to which it may modulate the immune system towards decreased inflammation. Decreased inflammation is generally perceived as a beneficial bioactivity in foods as excessive chronic inflammation is linked to morbidity and mortality. This thesis first...
Resource Type:: Masters Thesis
Full Text:: shoulders. Wyatt and Bryna, without your support and samples, a project of my scope would not have been

Sensory, microbiological, chemical, and rheological properties of reduced sodium Cheddar cheese

Creator:: Schroeder, Carla L.
Abstract:: The effect of reducing sodium chloride in Cheddar cheese was studied. Milled curd from a split-lot was salted at selected NaCl concentrations and analyzed through aging by sensory and rheological tests. Estimation of differences in compositional analysis, lactic acid populations, degree of proteolysis, water activity, and pH were also determined....
Resource Type:: Masters Thesis
Full Text:: Abstract approved: ^ \y /] Floyd W. Body. 1 The effect of reducing sodium chloride in Cheddar cheese

Lactic streptococci : the use of defined strains and bacteriophage-insensitive mutants in commercial manufacture of cheddar and cottage cheeses

Creator:: Thunell, Randall Kirk
Abstract:: Phage-insensitive Streptococcus cremoris starter strains were selected by assaying cheese whey against potential starter strains. Six strains were selected and characterized for continual use in cheesemaking. Upon phage-infection, strains were removed from the blend. Cheesemaking continued with remaining strains. A phage-insensitive, fast-acid-producing mutant of the infected strain was isolated and...
Resource Type:: Dissertation
Full Text:: MANUFACTURE OF CHEDDAR AND COTTAGE CHEESES Abstract approved: U Floyd~W. Refd^felt Phage-insensitive

Characterization of rheological properties and thermal stability of fish myofibrillar proteins

Creator:: Esturk, Okan
Abstract:: Effects of moisture content, pH, and salt concentration on dynamic rheological properties and gel fracture quality of Pacific whiting surimi were investigated. Torsion tests showed that shear stress decreased rapidly and strain values decreased gradually as moisture concentration increased. As pH increased, fracture shear stress and strain values increased, whereas...
Resource Type:: Dissertation
Full Text:: throughout my study. CONTRIBUTION OF AUTHORS Dr. Jae W. Park was involved in the design, analysis and

Essence recovery from strawberry pomace

Creator:: Schen, Julie A.
Resource Type:: Masters Thesis
Full Text:: for the guidance given me by Dr. M. W. Montgomery during my career at O.S.U and for his help in

ScholarsArchive@OSU

Iron availability from corn tortillas and cooked beans (Phaseolus vulgaris) : a study on the effect of fiber

The effects of processing on sodium-potassium and calcium-phosphorus ratios in foods

The growth of Salmonella typhimurium, Staphylococcus aureus, and Bacillus cereus in bakery products as related to the food distribution system

Isolation and survival of Campylobacter jejuni in foods

Immunomodulatory Actions of Bovine Whey Protein Isolates, Glycomacropeptide, and Their Digests: Insights from Macrophage and Human Studies

Effects of Whey Protein Consumption on Inflammatory Biomarker Levels in Healthy Older Adults

Sensory, microbiological, chemical, and rheological properties of reduced sodium Cheddar cheese

Lactic streptococci : the use of defined strains and bacteriophage-insensitive mutants in commercial manufacture of cheddar and cottage cheeses

Characterization of rheological properties and thermal stability of fish myofibrillar proteins

Essence recovery from strawberry pomace

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