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Aroma and flavor of cachaca, Brazilian rum

Creator:: Brown, Laurie L. (Laurie Lee)
Resource Type:: Masters Thesis
Full Text:: AN ABSTRACT OF THE THESIS OF Laurie L. Brown for the degree of

Effect of proteolytic enzymes on emulsification characteristics of bovine skeletal muscle

Creator:: DuBois, Michael Wayne
Resource Type:: Masters Thesis
Full Text:: SKELETAL MUSCLE Abstract approved: rr lSt__J ; : ; ; ^ ,, , "y^J = j- Dr. Morris W./Montgomery

A study of antimutagenicity in yogurt

Creator:: Sudarshan, Nadathur R.
Abstract:: The purpose of this study was to identify antimutagens in yogurt active against the experimental colon carcinogen, N-methyl-N'-nitro-N-nitrosoguanidine (MNNG). Our initial experiments showed that acetone extracts of yogurt, or milk fermented by various lactic acid bacteria were antimutagenic against MNNG and 3,2'-dimethyl-4-aminobiphenyl (DMAB) in the Ames test (Salmonella typhimurium TA...
Resource Type:: Dissertation
Full Text:: antimutagens in yogurt active against the experimental colon carcinogen, iV-methyl-W-nitro-N-nitrosoguanidine

The microbial stability of refrigerated intermediate moisture foods

Creator:: Li, Ken-yuon
Abstract:: The lag phase, the specific growth rate, the minimum a [subscript w] required for growth and the temperature characteristic of Fsendomonas fluorescens, Brochothrix thermosphacta, Salmonella typhlmurium, Streptococcus faecalis and, Staphylococcus aureus have been studied in liquid model media under controlled temperature and a [subscript w] conditions. The results show that...
Resource Type:: Dissertation
Full Text:: o o it o» c c en o ■ •4 4« o> • •4 o o> Ol c «*. c c c •^ N N c c —H u •^ o .«4 Cl o Cl .•< •w

Edible food coatings to control potassium sorbate diffusion from surface into food bulk : characterization of the diffusion process in polysaccharide based films

Creator:: Vojdani, Fakhrieh
Abstract:: Edible coatings controlling preservative migration from surface to food bulk could inhibit surface microbial growth which is often the main cause of spoilage for many food products. In this project we focused our attention upon methylcellulose, hydroxypropyl methylcellulose, and chitosan as the structural component for such edible films. These films...
Resource Type:: Masters Thesis
Full Text:: from 5 to 75,000 cP (2% w/w solutions at 20oC). The MC and HPMC viscosity/concentration relationship

Nutritional and Genetic Aspects of Sulfite Excretion During Fermentation by Wine Strains of Saccharomyces cerevisiae

Creator:: Alessandri, María P.
Abstract:: Reductive sulfate assimilation, the biological process by which sulfur-containing amino acids and key derivatives are synthesized from sulfate, is broadly shared among bacteria, fungi, and plants. It is the major, if not sole source of methionine and cysteine for Saccharomyces cerevisiae during wine fermentation. Two obligate intermediates formed in the...
Resource Type:: Masters Thesis
Full Text:: fermentation that is desirable in red and in some white wines. 16 References Agenbach, W. A

The inhibitory mechanisms of indole-3-carbinol and B-naphthoflavone against aflatoxin B1-initiated hepatocarcinogenesis in rainbow trout

Creator:: Takahashi, Naoko
Resource Type:: Dissertation

Quality assessment of Asian noodles made from U.S. wheat flours using sensory descriptive analysis

Creator:: Janto, Mimi
Abstract:: As a major wheat exporter to countries all over the world, the United States has to produce wheat that satisfy different quality requirements requested by their customers. Over the past decade the United States has encountered a major problem, that of losing market share in Asia to Canada and Australia....
Resource Type:: Masters Thesis
Full Text:: descriptive panelists: Rohan, Lotika, Kathleen, Jana, Laurie, Rebecca, Susan, Nancy, Maya, Mona, Chris, and

Descriptive sensory analysis of thornless blackberry selections to determine sensory similarity to 'Marion' blackberry flavor

Creator:: Kurnianta, Astrid Joana
Abstract:: 'Marion' blackberry is known for having excellent aroma and flavor, yet they are susceptible to damage by freezing and they are very thorny. Thornless blackberry cultivars have been developed and show great potential. Thus, the interest of the study was in determining which of eight thornless blackberry cultivars, have similar...
Resource Type:: Masters Thesis
Full Text:: panels: Thao, V arapom, Connie, Alejo, Brian, Jana, Laurie, Chris, Kimmy, Helen, Richard, and Renata. I

Effect of various parameters on in vivo Aflatoxin B₁ binding to rainbow trout (Salmo gairdneri) liver DNA

Creator:: Whitham, Mark
Abstract:: Aflatoxin B₁ (AFB₁,) is a potent liver carcinogen to a number of animal species including rainbow trout (Salmo gairdneri). Microsomal activation is required for the in vitro conversion of AFB, to a reactive metabolite, thought to be the AFB₁,-2,3-oxide, which will bind nucleic acids, produce toxicity, and cause mutagenesis. Nucleic...
Resource Type:: Masters Thesis
Full Text:: thank Ted Will for his assistance in sampling fish and my wife Laurie for her assistance and moral

ScholarsArchive@OSU

Aroma and flavor of cachaca, Brazilian rum

Effect of proteolytic enzymes on emulsification characteristics of bovine skeletal muscle

A study of antimutagenicity in yogurt

The microbial stability of refrigerated intermediate moisture foods

Edible food coatings to control potassium sorbate diffusion from surface into food bulk : characterization of the diffusion process in polysaccharide based films

Nutritional and Genetic Aspects of Sulfite Excretion During Fermentation by Wine Strains of Saccharomyces cerevisiae

The inhibitory mechanisms of indole-3-carbinol and B-naphthoflavone against aflatoxin B1-initiated hepatocarcinogenesis in rainbow trout

Quality assessment of Asian noodles made from U.S. wheat flours using sensory descriptive analysis

Descriptive sensory analysis of thornless blackberry selections to determine sensory similarity to 'Marion' blackberry flavor

Effect of various parameters on in vivo Aflatoxin B₁ binding to rainbow trout (Salmo gairdneri) liver DNA

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