Index Catalog // ScholarsArchive@OSU

Influence of fish on the bioavailability of plant iron in the anemic rat

Creator:: Chao, Lucia Sy-Jing Lo
Resource Type:: Masters Thesis
Full Text:: . Dennis T. Gordon The composition of the diet in iron nutrition may be more important than the iron it

B-Naphthoflavone induction and its effect on hepatic phospholipid metabolism in rainbow trout (Salmo gairdneri)

Creator:: Harris, Marcia Elaine
Abstract:: The induction of drug-metabolizing enzymes is a complex biochemical process manifested not only by increases in various cytochrome P-450 isozymes and related activities, but also by alterations in endoplasmic reticulum membranes. Little work has been done to examine how cytochrome P-450 inducing agents influence other cellular processes, such as phospholipid...
Resource Type:: Masters Thesis
Full Text:: AN ABSTRACT OF THE THESIS OF- Marcia E. Harris for the degree

Flavor properties and stability of a corn-based snack : aroma profiles by gas chromatography (GC), GC-olfactometry, mass spectrometry, and descriptive sensory analysis

Creator:: Silva, Maria Aparecida Azevedo Pereira da
Resource Type:: Dissertation
Full Text:: Selivonchik, Prof. Leonard Libbey, Prof. David Thomas and Prof. Dennis Hruby for their advice and support

Isolation and partial characterization of a natural antioxidant from shrimp (Pandalus jordani)

Creator:: De Rosenzweig Pasquel, Lorenzo Jose
Abstract:: The nature of a natural antioxidant present in shrimp was investigated. Shrimp extracts were prepared using different solvents to ascertain the best extraction method. The antioxidant activity was determined using the (β-carotene-linoleate model system and the oxygen weighing method. Ethanol proved to be the best solvent for extracting the natural...
Resource Type:: Masters Thesis
Full Text:: throughout this research. Sincere thankfulness is extended to Dr. Ron Wrolstad, Dr. Dennis Gordon and

Antimicrobial activity of nisin and hen lysozyme

Creator:: Jaczynski, Jacek
Abstract:: Varying concentrations of the food preservatives nisin and lysozyme were adsorbed onto glass surfaces chemically modified to exhibit different degrees of hydrophobicity. The antimicrobial activity of the adsorbed preservatives was evaluated by documenting the ability of Listeria monocytogenes to adhere and grow on the glass surfaces. A bioluminescence protocol was...
Resource Type:: Masters Thesis
Full Text:: , Harris et al., 1989, Harris et al., 1991). There are also several strategies as to how to apply lactic

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:: , Segura, & Garcia- Berrios, 1999; Tanne & Spiegel-Roy, 1973). Higher potassium was observed in petioles

Immobilized cellooligosaccharides in the study of trichoderma reesei cellobiohydrolases

Creator:: Sangseethong, Kunruedee
Abstract:: A novel type of model substrates, i.e. immobilized p-aminophenyl-β-D-cellooligosaccharides, was developed and used in the study of exocellulases. The two major cellobiohydrolases from Trichoderma reesei, CBH I and CBH II were used as representative enzymes. p-Aminophenyl derivatives of cellobiose (PAPG₂), cellotriose (PAPG₃), and cellotetraose (PAPG₄) were synthesized from the reaction...
Resource Type:: Dissertation
Full Text:: used in the preparation of some chomophoric glycosides (Roy and Tropper, 1991; Roy et al., 28

Interrelationships among changes in flavor and aroma, and composition of stored strawberry juice concentrate

Creator:: Lundahl, David S.
Abstract:: Sensory evaluation and instrumental methods were applied to the evaluation of strawberry juice concentrate (68°Brix) stored at 20°C which had been produced both commercially (C-SJC) and in a pilot plant (SJC). Sensory evaluation included taste and aroma ratings by intensity scaling and time-intensity of taste, and visual colorimetry by matching...
Resource Type:: Dissertation

Strawberry wine color quality : influence of variety, maturity and mold contamination

Creator:: Pilando, Leticia S.
Abstract:: This study was conducted to evaluate the influence of maturity, mold contamination and variety on the color quality of strawberry wines. Indices for acceptability were determined using instrumental measurements and sensory analysis. Compositional analyses were done on the fully ripe and overripe Benton and Totem strawberries. Included were anthocyanin content,...
Resource Type:: Masters Thesis
Full Text:: strawberries. However, Harris (1981) found high levels of 6-Glucosidase activity in extracts of mold which

Efficacy of water, sodium hypochlorite, peroxyacetic acid, and acidified sodium chlorite for reducing microorganisms on in-shell hazelnuts

Creator:: Weller, Lisa D.
Abstract:: Hazelnuts are commonly consumed raw and are valued for their numerous health benefits and antioxidant properties. Increased foodborne illness outbreaks associated with Salmonella and Escherichia coli O157:H7 contamination of tree nuts and peanuts generate a need for improving agricultural sanitation procedures. Food-safe chemical sanitizers have shown promise for reducing pathogenic...
Resource Type:: Masters Thesis
Full Text:: 295°F, and 9 min at 300°F (ABC 2007b). Harris and others (2012) found that exposure of Salmonella

ScholarsArchive@OSU

Influence of fish on the bioavailability of plant iron in the anemic rat

B-Naphthoflavone induction and its effect on hepatic phospholipid metabolism in rainbow trout (Salmo gairdneri)

Flavor properties and stability of a corn-based snack : aroma profiles by gas chromatography (GC), GC-olfactometry, mass spectrometry, and descriptive sensory analysis

Isolation and partial characterization of a natural antioxidant from shrimp (Pandalus jordani)

Antimicrobial activity of nisin and hen lysozyme

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

Immobilized cellooligosaccharides in the study of trichoderma reesei cellobiohydrolases

Interrelationships among changes in flavor and aroma, and composition of stored strawberry juice concentrate

Strawberry wine color quality : influence of variety, maturity and mold contamination

Efficacy of water, sodium hypochlorite, peroxyacetic acid, and acidified sodium chlorite for reducing microorganisms on in-shell hazelnuts

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