Index Catalog // ScholarsArchive@OSU

Adhesive property of bacteria and its relationship to microbial spoilage of shrimp

Creator:: Smith, John B.
Abstract:: Pacific shrimp (Pandalus jordani) was washed repeatedly and the eluted bacteria were enumerated and identified. Selected isolates were tested for their adhesive properties. Washing reduced the microbial load by 3.84 to 42.04%. The bacteria which most resisted wash-off were Staphylococcus and Pseudomonas spp. The easiest to wash off was Flavobacterium...
Resource Type:: Masters Thesis
Full Text:: . Jong S. Lee Pacific shrimp (Pandalus jordani) was washed repeatedly and the eluted bacteria were

Heterotrophic bacteria associated with a feed algae for oyster larvae

Creator:: Johnson, Lynn I.
Abstract:: Aerobic heterotrophic bacteria associated with oyster larvae feed algae Isochrysis galbana, Monochrysis lutheri and Pseudoisochrysis paradoxa were isolated and enumerated. The bacterial numbers ranged from 7.8x10³ to 3.9x10⁶ CFU per ml. The bacteria associated with Pseudoisochrysis sp. were identified and the majority of isolates belonged to genera Leucothrix (51%). Also...
Resource Type:: Masters Thesis
Full Text:: ^^^^ T)r. Jdrig S. Lee f Aerobic heterotrophic bacteria associated with oyster larvae feed algae

Development of analytical methodology for verification of authenticity of apple juice

Creator:: Lee, Hyoung S.
Abstract:: Apples growing in New Zealand, Argentina, Mexico, Michigan and Washington were used to provide the compositional data and to develop the analytical procedures for the use in verification of authenticity of apple juices. High Performance Liquid Chromatography (HPLC) techniques were applied for glucose, fructose, sucrose, sorbitol, malic, citric, quinic, shikimic,...
Resource Type:: Dissertation
Full Text:: AN ABSTRACT OF THE THESIS OF Hyoung S. Lee for the degree of

An evaluation of composition and quality of ground beef sold in retail stores

Creator:: Lee, David Bing-en
Abstract:: The composition and some qualitative aspects of ground beef offered for sale in Corvallis, Oregon were studied. Samples were purchased from six retail markets twice weekly throughout a six week test period. Three stores were independently owned and operated and three were chain stores. Differences in moisture, fat and protein...
Resource Type:: Masters Thesis
Full Text:: AN ABSTRACT OF THE THESIS OF DAVID BING-EN LEE for the M..S

Aroma and flavor of cachaca, Brazilian rum

Creator:: Brown, Laurie L. (Laurie Lee)
Resource Type:: Masters Thesis

Physicochemical characteristics of fish myofibrillar and sarcoplasmic proteins treated at various pH conditions

Creator:: Kim, Young S.
Abstract:: Protein solubility of Pacific whiting muscle with isoelectric point at pH 5.5 was significantly affected by pH. The highest breaking force was measured from fish proteins treated at pH 11, while high deformation values were obtained at pH 2 and 11. Texture of gels made using the conventional method were...
Resource Type:: Masters Thesis
Full Text:: AN ABSTRACT OF THE THESIS OF Young S. Kim for the degree of

Gas chromatography/olfactometry and descriptive analysis of cold-pressed lemon oil aroma

Creator:: Young, Sheri L.
Abstract:: Lemon oil quality is affected by numerous factors including lemon variety, climate, soil type, extraction method, etc.. Therefore, quality largely depends upon the lemons' origin, and aroma profiles of oils obtained throughout the world have potential to vary considerably. This research was conducted to identify differences in the aroma profiles...
Resource Type:: Masters Thesis
Full Text:: AN ABSTRACT OF THE THESIS OF Sheri L. Young for the degree of

Inhibition of Pseudomonas species by hydrogen peroxide producing Lactobacilli

Creator:: Price, Robert James and Lee, J. S.
Abstract:: Eighty-one microbial species isolated from seafoods and other marine sources were examined to determine the extent of interactions among these species. Spot-plates, cross-plates, and concurrent growth experiments at 7, 15, 20, and 30 C indicated that Lactobacillus species were capable of inhibiting other microorganisms. Lactobacillus species isolated from oysters and...
Resource Type:: Capstone Project
Full Text:: PRODUCING LACTOBACILLI‘ R. PRICE AND S. LEE Department of Food Science and Technology Oregon State

The Role of Ascorbic Acid, β-Cyclodextrins, and Alternative Substrates in Dictating Rates of Polyphenol Oxidase-Catalyzed Browning in Potato-Based Reaction Mixtures

Creator:: Jiang, Shu
Abstract:: Enzymatic browning is a consequence of a series of reactions initiated by polyphenol oxidase (PPO)-catalyzed quinone formation. Unwanted browning negatively affects food quality and lowers consumer acceptability. Thus, there is general interest in strategies to control enzymatic browning. Cyclodextrins are cyclic glucan oligosaccharides that form inclusion complexes with a number...
Resource Type:: Dissertation
Full Text:: committee members: Dr. Yanyun Zhao, Dr. Jungmin Lee, Dr. Paul Hudges, Dr. Taifo Mahmud, and Dr. Christine

Ras oncogenes and p53 suppressor genes in fish carcinogenesis models

Creator:: Cheng, Ronshan
Abstract:: A digoxigenin-labeled nonradioactive detection system was used to screen a zebrafish cDNA library for p53-like and ras-like genes. One clone was isolated and identified as an incomplete p53-like gene. The insert size of this clone is 1777 bp, which encodes part of evolutionarily conserved region II and all of regions...
Resource Type:: Dissertation
Full Text:: human N-ras (91% homology), with lesser homology to Ha-ras (84%) and Ki-ras (85%). Preliminary partial

ScholarsArchive@OSU

Adhesive property of bacteria and its relationship to microbial spoilage of shrimp

Heterotrophic bacteria associated with a feed algae for oyster larvae

Development of analytical methodology for verification of authenticity of apple juice

An evaluation of composition and quality of ground beef sold in retail stores

Aroma and flavor of cachaca, Brazilian rum

Physicochemical characteristics of fish myofibrillar and sarcoplasmic proteins treated at various pH conditions

Gas chromatography/olfactometry and descriptive analysis of cold-pressed lemon oil aroma

Inhibition of Pseudomonas species by hydrogen peroxide producing Lactobacilli

The Role of Ascorbic Acid, β-Cyclodextrins, and Alternative Substrates in Dictating Rates of Polyphenol Oxidase-Catalyzed Browning in Potato-Based Reaction Mixtures

Ras oncogenes and p53 suppressor genes in fish carcinogenesis models

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