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Analysis of N-nitrosamines and nitramines in foods and herbicides

Creator:: Hotchkiss, Joseph H.
Resource Type:: Dissertation
Full Text:: 13, 1979 Title: Analysis of N-nitrosamines and Nitramines in Foods and Herbicides . /I v

Formation of N-nitrosamines from the nitrosation of spermidine and spermine

Creator:: Hildrum, K. I. (Kjell Ivar), 1940-
Abstract:: The reactions between sodium nitrite and the polyamines spermidine and spermine were investigated. When reacted at 80°C for 1 hr at pH 3.5 with a 1:3 molar ratio of amine groups to sodium nitrite, five volatile nitrosamines were identified as products in the nitrosation of spermidine. 3HC1, and two volatile...
Resource Type:: Dissertation
Full Text:: September 11, 1974 (Major Department) (Date) Title: FORMATION OF N-NITROSAMINES FROM THE

Formation of heterocyclic n-nitrosamines from the reaction of nitrite and selected primary diamines and amino acids

Creator:: Warthesen, Joseph John
Abstract:: The reaction of several primary amines with nitrite was investigated with regard to the formation of N-nitrosamines. When reacted in a low moisture system at 160°C with a 1:2 molar ratio of amine to sodium nitrite, various primary amine hydrochloride salts were found to give rise to heterocyclic nitrosamines. The...
Resource Type:: Dissertation
Full Text:: Technology presented on June 25, 1974 (Major Department) (Date) Title: FORMATION OF HETEROCYCLIC N

Sub-threshold effects on the perceived intensity of recognizable odorants : the roles of functional groups and carbon chain lengths

Creator:: Lopetcharat, Kannapon
Abstract:: Sub-threshold effects were studied in binary and tertiary mixtures comprising a panel-recognition-concentration odorant and sub-threshold odorant(s). Sub-threshold condition was maintained by controlling the sub-threshold concentration as percentages of subjects' individual detection threshold. The perceived intensities (overall intensity and several descriptors) of recognizable odorants were rated using magnitude estimation. Sub-threshold suppression...
Resource Type:: Dissertation
Full Text:: chain lengths (acetic acid, propanoic acid and n-butanoic acid), sub-threshold enhancement and

Preparation of a potato hydrolysate with Bacillus subtilis α-amylase

Creator:: Dondero, Marta Luisa
Abstract:: Bacillus subtilis α-amylase was used to hydrolyze starch from peeled and whole potatoes (Solanum tuberosum). Effect of gelatinization temperature, pH, enzyme concentration, temperature of hydrolysis and presence of calcium ions were investigated. Optimum conditions for hydrolysis were when α-amylase levels were 0.3 percent of the starch concentration in the presence...
Resource Type:: Masters Thesis
Full Text:: (Schwimmer and Bevenue, 1956). Osman (1967) reported that the gelatinization temperature of potato starch

Effect of sensory properties and health information on consumer acceptance and purchase of colorful fresh market potatoes

Creator:: Wechsler, Linda J.
Abstract:: Potato varieties characterized by non-conventional skin and flesh colors (purple, red, yellow) have the potential to revitalize consumer demand for fresh market potatoes because of their unique appearance and health benefits. Red and purple potatoes contain anthocyanins, which are flavonoids responsible for red, blue, and purple pigments in plants. Yellow...
Resource Type:: Masters Thesis
Full Text:: antioxidant information for the average participant out of n=222

Solvent desorption dynamic headspace analysis of dairy product aroma compounds

Creator:: Rankin, Scott A.
Abstract:: A method for the assessment of volatile compounds in dairy products was developed using solvent desorption dynamic headspace sampling. The method was first applied to assay for diacetyl and acetoin in buttermilk. Major buttermilk volatiles recovered included diacetyl, acetic acid, and acetoin. Normalized detector responses were linear over the range...
Resource Type:: Dissertation
Full Text:: constant, and N is the mole fraction of analyte in solution. The air /water partition coefficient, K

Differences in Taste Responses between Tongue Regions

Creator:: Colvin, Julie L.
Abstract:: Due to a combination of misinterpretation and misleading illustration, the premise of a “tongue map”, which indicated that sweetness could only be detected at the front of the tongue and bitterness could only be detected on the back, became wide spread. In fact, all taste qualities can be detected on...
Resource Type:: Masters Thesis

Effects of Galactooligosaccharides on the Gut Microbiota in Lactose Intolerant Individuals

Creator:: Angima, Gloria
Abstract:: Lactose intolerance is a common food intolerance that occurs because of a post-weaning deficiency of lactase, an enzyme that cleaves the glyosidic bond of lactose. About 75% of the world's population is lactose intolerant. Common symptoms of lactose intolerance are abdominal pain, bloating and diarrhea. ~25% of the world’s population...
Resource Type:: Masters Thesis
Full Text:: ., investigated LI in Thai children (n = 172; 115 institutionalized children, 57 village children) by performing

Extraction and partial characterization of strawberry polyphenol oxidase

Creator:: Wesche Ebeling, Pedro Alfredo E.
Resource Type:: Masters Thesis
Full Text:: levels specified (as g dry adsorbents per g N^P): l.Og PVPP plus 0.5g XAD-^; l.Og PVPP; 0.5g PVPP

ScholarsArchive@OSU

Analysis of N-nitrosamines and nitramines in foods and herbicides

Formation of N-nitrosamines from the nitrosation of spermidine and spermine

Formation of heterocyclic n-nitrosamines from the reaction of nitrite and selected primary diamines and amino acids

Sub-threshold effects on the perceived intensity of recognizable odorants : the roles of functional groups and carbon chain lengths

Preparation of a potato hydrolysate with Bacillus subtilis α-amylase

Effect of sensory properties and health information on consumer acceptance and purchase of colorful fresh market potatoes

Solvent desorption dynamic headspace analysis of dairy product aroma compounds

Differences in Taste Responses between Tongue Regions

Effects of Galactooligosaccharides on the Gut Microbiota in Lactose Intolerant Individuals

Extraction and partial characterization of strawberry polyphenol oxidase

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