Index Catalog // ScholarsArchive@OSU

Radiation pasteurization of raw and chlortetracycline-treated shrimp

Creator:: Awad, Ahmed Ali
Abstract:: Pasteurization radiation offers a new means of extending the refrigerated storage life of foods. This procedure avoids many of the undesirable changes which result when sterilization radiation is used and still eliminates most of the spoilage organisms. Shrimp was treated with 5 ppm chlortetracycline and subjected to pasteurization levels of...
Resource Type:: Masters Thesis
Full Text:: . in Food Science and Technology (Name) (Degree) (Major) Date thesis is presented January 28

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:: M. S. in Food Science and (Name) (Degree) (Major) Technology. Date thesis is presented

Influence of aging temperature on bovine sarcoplasmic proteins

Creator:: Thompson, Garet Barton
Abstract:: Effects of high temperature aging upon certain characteristics of bovine l. dorsi muscle were studied. Paired wholesale ribs of carcasses were obtained subsequent to slaughter. The left rib of each pair was held at 30°C for 24 hours, then stored at 3°C. Analogous right ribs were immediately stored at 3°C....
Resource Type:: Masters Thesis
Full Text:: MASTER OF SCIENCE June 1967 APPROVED: Associate Professor of Food Science and Technology In

Some effects of cyclopropenoid fatty acids on lipid metabolism in rainbow trout (Salmo gairdnerii)

Creator:: Combs, Caroll Marie
Abstract:: Diets containing cyclopropenoid fatty acids (CPFA) were fed to rainbow trout. At a level of 223 ppm (from Sterculia foetida oil), these CPFA in six weeks reduced weight gain by as much as 50 percent over the control fish on the same diet without CPFA. Compounds containing the intact cyclopropene...
Resource Type:: Masters Thesis
Full Text:: . in Food Science and Technology (Name) (Degree) (Major) Date thesis is presented /'///?.,) CJ'l

Influence of free fatty acids on sweet cream butter flavor

Creator:: McDaniel, Mina R., Sather, Lois A., and Lindsay, R. C.
Abstract:: A threshold pattern for the even-numbered free fatty acids (FFA) in butter depended on chain-length. Butyric acid had the lowest total average flavor threshold (AFT) of the more volatile FFA, and the total AFT values increased as chain-length increased through hexanoic and octanoic acids. A soapy after-taste predominated at and...
Resource Type:: Capstone Project
Full Text:: of Food Science and Technology, Oregon State University, Corvallis, Oregon 97331 Influence of Free

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:: DOCTOR OF PHILOSOPHY (Name) (Degree) in Food Science and Technology presented on August 6

Acute toxicity and carcinogenic activity of ochratoxin in rainbow trout (Salmo gairdneri)

Creator:: Doster, Robert Charles
Resource Type:: Masters Thesis
Full Text:: the MASTER OF SCIENCE (Name) (Degree) in Food Science and Technology presented

Biological preparation of ¹⁴C labeled aflatoxin

Creator:: Schoenhard, Grant Louis
Abstract:: Selected parameters that affect crude toxin production in both primary culture (growing cell culture) and resting culture were examined during efforts to produce sufficient crude toxin for purification. The parameters included carbohydrate and label source and concentration, cell concentration, incubation time and temperature and shaker speed. A higher yield of...
Resource Type:: Masters Thesis
Full Text:: MASTER OF SCIENCE (Name of student) (Degree) in Food Science and Technology presented on Q-QfiviLLO

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:: the DOCTOR OF PHILOSOPHY (Name) (Degree) in FOOD SCIENCE AND TECHNOLOGY presented on

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:: Technology in charge of major D Head of Department off JFood Science and Technology Dean of Graduate

ScholarsArchive@OSU

Radiation pasteurization of raw and chlortetracycline-treated shrimp

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

Influence of aging temperature on bovine sarcoplasmic proteins

Some effects of cyclopropenoid fatty acids on lipid metabolism in rainbow trout (Salmo gairdnerii)

Influence of free fatty acids on sweet cream butter flavor

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

Acute toxicity and carcinogenic activity of ochratoxin in rainbow trout (Salmo gairdneri)

Biological preparation of ¹⁴C labeled aflatoxin

Stability of rainbow trout (Salmo gairdneri) muscle lysosomes

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

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