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The use of liposomes as encapsulating agents for feeding juvenile Pacific oysters (Crassostrea gigas)

Creator:: Parker, Robert S.
Abstract:: The ingestion, uptake, and metabolism of liposomes by juvenile Pacific oysters (Crassostrea gigas) were studied by several methods in an effort to assess their potential as encapsulating agents. Liposomes composed of egg phosphatidylcholine-cholesterol-stearylamine (7:1:2) formed readily and appeared stable in 20°/oo seawater. Radiotracer studies with liposomes made with ¹⁴C-labeled cholesterol...
Resource Type:: Dissertation
Full Text:: cirri of M. edulis (unreported size). It was found that a complete mesh of dimensions 0.6y by 2.7M was

Investigations of gluten proteins from functional and historical perspective

Creator:: Zhang, Ying
Abstract:: Wheat (Triticum aestivum) is one of the world’s major staple food crops, with flour produced from starchy endosperm being used for breads, cakes, noodles and various other wheat-based foods. The unique bread making properties of wheat are primarily attributed to its gluten-forming storage proteins: gliadins and glutenins. This study investigated...
Resource Type:: Masters Thesis
Full Text:: synthesized (Mansour, 1993). However, the activity of α-amylase needs to be maintained at an optimal level

Proteolytic activity in Pacific shrimp (Pandalus jordani) processing waste; distribution, effects on muscle proteins, and partial characterization

Creator:: Decker, Carl David
Abstract:: Proteases present in shrimp processing waste are factors in the technology of shrimp. The distribution of proteolytic activity in shrimp parts was determined using hemoglobin and casein as substrates. The effects of various parameters upon activity of proteases in the inedible portion were determined using muscle protein as a substrate....
Resource Type:: Dissertation
Full Text:: extraction of proteases from the hepatopancreas. 65 10 Stability of proteases in a 0. 6 M NaCl extract of

Effects of maturity and blanching on carbohydrate components of frozen normal sweet (su) and supersweet (sh₂) corn

Creator:: Su, Shanghe
Abstract:: Three varieties of sweet corn (Zea mays L.) , including two supersweet (Crisp 'N Sweet 710 and Rogers 3376) and one normal sweet (Jubilee), were harvested at six stages of maturity (80-72% moisture for supersweet and 75-68% moisture for normal sweet) at three days intervals. Changes in physical and chemical...
Resource Type:: Masters Thesis
Full Text:: '—- ->„ Head of Department of Food Science and Technology M*m ' ■ i - ■ v Dean of Graduate Schooci Date

Characterization of pathogenic and non-pathogenic Vibrio parahaemolyticus strains and the antimicrobial activity of fruit juice and fruit extracts against seafood pathogens

Creator:: Du, Jingyi
Abstract:: Vibrio parahaemolyticus is frequently isolated or detected from raw seafoods, especially shellfish. Also, Listeria monocytogenes, Salmonella spp. are pathogens that are frequently found in ready-to-eat (RTE) seafood, such as smoked fish and shellfish, seafood salad, cooked shrimp and crabmeat, and seafood consumed raw. Two studies to improve safety in RTE...
Resource Type:: Masters Thesis

The stability of ascorbic acid in bottled cranberry-based beverages under home-use conditions

Creator:: Wong, Geoffrey K.
Abstract:: Commercially bottled, vitamin C-fortified, cranberry juice cocktail and cranberry-apple (cranapple) juice drinks were stored at 5°C under simulated home-use conditions. Ascorbic acid (AA) and dehydroascorbic acid (DHA) levels were evaluated over a period of seven days by high performance liquid chromatography (HPLC). Total vitamin C content was also determined by...
Resource Type:: Masters Thesis
Full Text:: DHA simultaneously. The mobile phase was acetonitrile-0.05 M KH2P04(75:25,v/v), pH 5.9. AA was

Peroxidase and lipoxygenase activities and their effect on the stability of polyunsaturated fatty acids in two different varieties of sweet corn (Zea mays L.), Jubilee and GH 2684, during frozen storage

Creator:: Rodriguez-Saona, Luis Enrique
Abstract:: The effect of different blanching treatments and packaging materials on the enzymatic (lipoxygenase and peroxidase) activity and fatty acid stability of two different varieties of sweet corn on the cob (Jubilee and GH 2684) was evaluated during nine months of frozen storage at -23.3°C. The initial moisture content in the...
Resource Type:: Masters Thesis
Full Text:: Approved: = : ig-. M,/-, -^ Professor of /Food Science and Technology in charge of major Bead of the

Tropical Fruit Aroma: Relevance to Oregon White Wines, the Effect of Winemaking Processes on Fermentation Esters and Volatile Thiol Levels, and the Relationship Between Sensory Perception and Volatile Chemistry

Creator:: Iobbi, Angelica
Abstract:: Aroma is one of the major components that determines the quality of wine and consumer acceptability. Fruitiness is a highly desirable aroma quality in white wines and has been well accepted by consumers across the globe. Tropical fruit aroma has been substantially studied in Sauvignon Blanc wines due to its...
Resource Type:: Dissertation
Full Text:: ) .......................................................................... 12 5. Figure 2.1. Example of the Polarized Projective Mapping sheet. Fixed poles: M = melon, C

Flavor development of cheddar cheese under different manufacturing practices

Creator:: Lemus, Freddy Mauricio
Abstract:: Cheddar Cheese samples (good cheese, weak cheese, cheese made with pasteurized milk, cheese made with heat-shocked milk, cheese from production plant A, cheese from production plant B, cheese made with adjunct culture, and cheese made without adjunct culture), were evaluated during the ripening stage. Proteolysis was studied by a fractionation...
Resource Type:: Masters Thesis
Full Text:: ............................................................. 119 Figure 38 Urea PAGE for TCCA Vs CRP cheeses (12 m

ScholarsArchive@OSU

The use of liposomes as encapsulating agents for feeding juvenile Pacific oysters (Crassostrea gigas)

Investigations of gluten proteins from functional and historical perspective

Proteolytic activity in Pacific shrimp (Pandalus jordani) processing waste; distribution, effects on muscle proteins, and partial characterization

Effects of maturity and blanching on carbohydrate components of frozen normal sweet (su) and supersweet (sh₂) corn

Characterization of pathogenic and non-pathogenic Vibrio parahaemolyticus strains and the antimicrobial activity of fruit juice and fruit extracts against seafood pathogens

The stability of ascorbic acid in bottled cranberry-based beverages under home-use conditions

Peroxidase and lipoxygenase activities and their effect on the stability of polyunsaturated fatty acids in two different varieties of sweet corn (Zea mays L.), Jubilee and GH 2684, during frozen storage

Tropical Fruit Aroma: Relevance to Oregon White Wines, the Effect of Winemaking Processes on Fermentation Esters and Volatile Thiol Levels, and the Relationship Between Sensory Perception and Volatile Chemistry

Flavor development of cheddar cheese under different manufacturing practices

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