Index Catalog // ScholarsArchive@OSU

Characterization of phenolics in Marion and Evergreen blackberries

Creator:: Siriwoharn, Thanyaporn
Abstract:: Frozen Marion (Rubus sp. hyb) and Evergreen blackberries (Rubus laciniatus) (whole berries, berries without seeds, and seeds alone) were acetone/ chloroform extracted. Phenolics were isolated using C₁₈ cartridges and polyamide resins, then characterized and measured by reversed-phase HPLC/diode array spectral techniques. The Polyamide isolated fractions of Marion berries contained four...
Resource Type:: Masters Thesis
Full Text:: degree of Master of Science in Food Science and Technology presented on December 12. 2001. Title

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:: 42.8 to 44.4. No relationship was ob- served between G+C mole % and other parameters: penicillin

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:: 109±3.4 J/mole and 48.3±1.5 for the exponential phase of this microbial mixture. The values for the

Studies in food science for industrial applications : Chemical and sensory analysis of fermented cucumbers; insoluble chitosanpolyacrylic acid complexes

Creator:: Chavasit, Visith
Abstract:: Pediococcus cerevisiae, Lactobacillus casei, Lactobacillus plantarum, Leuconostoc mesenteroides, Lactococcus diacetylactis Bifidobacterium bifidum, Leuconostoc oenos, and mixed cultures of Propionibacterium shermanii and P. cerevisiae were used to ferment cucumber juice brine (CJB) at 22-26°C for 1.5 months. Sugar utilization ranged from 14.6 to 86.1%. pH of the fermented CJB ranged from...
Resource Type:: Dissertation
Full Text:: -Polyacrylic Acid Chitosan and polyacrylic acid mixtures were prepared in different mole

Isolation and characterization of some oxidizing enzymes of the McFarlin cranberry

Creator:: Chan, Harvey T., 1940-
Abstract:: Due to the scarcity of information concerning the oxidase systems in cranberries the peroxidase, catalase, and polyphenolase systems, which are used as biochemical indexes of adequacy for enzyme inactivation in other fruits and vegetables, were investigated. Enzyme extracts were prepared from acetone powders with and without phenol-binding agents such as...
Resource Type:: Dissertation
Full Text:: the DOCTOR OF PHILOSOPHY (Name) (Degree) /(Dat in Food Science and Technology presented on

Cherry phytochemicals

Creator:: Chaovanalikit, Arusa, 1974-
Abstract:: The distribution of anthocyanin pigments and polyphenolics of sweet (Prunus avium) and sour cherries (Prunus cerasus) were determined by Ultraviolet- Visible (UV-Visible) spectrophotometry and High Performance Liquid Chromatography with photodiode array detector (HPLC-DAD). Their antioxidant properties were determined by Oxygen Radical Absorbance Capacity (ORAC) and Ferric Reducing Antioxidant Power (FRAP)....
Resource Type:: Dissertation
Full Text:: (18.5 jimoles TE/g), peaches (7.6 ^moles TE/g), pears (5.9 (imoles TE/g), and apples (5.6 ^moles TE/g

Diethylnitrosamine, ethylnitrosourea, and dimethylbenz(a)anthracene DNA binding studies in the rainbow trout

Creator:: Van Winkle, Samina
Abstract:: Dimethylbenz (a) anthracene (EMBA), a carcinogen that requires metabolic activation to produce active metabolites capable of binding to DNA, has been studied in the trout and other fish. Polycyclic aromatic hydrocarbons (PAH) are of importance as they are ubiquitous in the environment and their carcinogenic effects in fish from contaminated...
Resource Type:: Masters Thesis
Full Text:: 22.4 /xCi/3.9 x 10~2 /mole/fish and adult trout at 284 /xCi/1.58 /mole/fish. Liver CNA was isolated

The preparation of common prebiotic oligosaccharides with defined degree of polymerization

Creator:: Ooi, Megan C. Y.
Abstract:: Prebiotics are a subset of dietary fiber that is growing in demand within the food industry. The health benefits of prebiotics have been well established, leading to the increase in its incorporation into various food products. Given the importance of prebiotics as functional ingredients, it is important to understand their...
Resource Type:: Masters Thesis
Full Text:: weight basis. Results from the moles quantification experiment and NMR analysis confirmed that the DP

Multidisciplinary Approach to Evaluate the Effect of Plant Growth Promoting Rhizobacteria (PGPR) on Soil Microbiota and Quality of Strawberries

Creator:: Nam, Jun Haeng
Abstract:: Oregon strawberries are known for their high quality, intense flavor, sweetness, and rich red color. With optimal weather conditions, including rainy and mild seasons, Oregon has one of the best strawberry farming environments. Amongst the factors for a suitable strawberry farming environment, soil significantly influences strawberry growth and quality. The...
Resource Type:: Masters Thesis
Full Text:: the degree of Master of Science in Food Science and Technology presented on December 10, 2021

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
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ScholarsArchive@OSU

Characterization of phenolics in Marion and Evergreen blackberries

Nutritional and biochemical characterization of Moraxella species isolated from fishery sources

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

Studies in food science for industrial applications : Chemical and sensory analysis of fermented cucumbers; insoluble chitosanpolyacrylic acid complexes

Isolation and characterization of some oxidizing enzymes of the McFarlin cranberry

Cherry phytochemicals

Diethylnitrosamine, ethylnitrosourea, and dimethylbenz(a)anthracene DNA binding studies in the rainbow trout

The preparation of common prebiotic oligosaccharides with defined degree of polymerization

Multidisciplinary Approach to Evaluate the Effect of Plant Growth Promoting Rhizobacteria (PGPR) on Soil Microbiota and Quality of Strawberries

Influence of free fatty acids on sweet cream butter flavor

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