Index Catalog // ScholarsArchive@OSU

The effect of sucrose, aspartame, acesulfame-K and blended aspartame/acesulfame-K on orange and strawberry flavor in model solutions

Creator:: Wiseman, Jennifer Jo
Abstract:: The effect of sweeteners on fruit flavor perception was studied through the use of fruitiness power functions for unsweetened and sweetened model systems. In the first part of the study, two isosweet concentrations of aspartame and sucrose were determined and combined with five concentrations of orange and strawberry flavorants. Fruitiness...
Resource Type:: Masters Thesis
Full Text:: Effect of Sucrose. Aspartame. Acesulfame-K and Blended Aspartame/acesulfame-K on Orange and

Mode of action of vitamin K on saccharomyces cerevisiae

Creator:: Rasulpuri, Muhammad Latif
Abstract:: Compounds belonging to the vitamin K family possess anti-hemorrhagic property, and are used in treating patients suffering from hypoprothrombinemia and obstructive jaundice. Some of these compounds also exhibit marked antimicrobial activity toward various microorganisms. Vitamin K₅, 4-amino-2-methyl- 1-naphthol hydrochloride, a water-soluble analog of vitamin K has been shown to possess...
Resource Type:: Dissertation
Full Text:: K stimulated the growth of this organism. The 3 5 & B response to vitamin K occurred

Approaches to The Optimization of Honey-Based Fermentations

Creator:: Kartik, Kritika
Abstract:: The fermentation of honey-based musts has been a feature of civilization for millennia. Typically comprised of 75-90% (w/w) simple (i.e. fermentable) sugars, the glucose and fructose present are readily fermented by either pitched or adventitious micro-organisms. Nevertheless, despite its venerable heritage, honey-based fermentations are prone to inconsistency, and it is...
Resource Type:: Masters Thesis
Full Text:: . Abstract approved: Paul Hughes The fermentation of honey-based musts has been a feature of

Sweet Whey Fermentation: An Exploration of Optimizing the Alcohol Production of Kluyveromyces marxianus and Measuring the Nitrogen Content of Sweet Whey

Creator:: Schaan, Keenan
Abstract:: It is estimated that for every 1 kg of cheese produced, approximately 9 kg of whey is created. For smaller producers something needs to be done to keep it out of water ways and potentially to valorize it. However, access to efficient secondary whey processing to isolate protein and lactose...
Resource Type:: Masters Thesis
Full Text:: : ______________________________________________________ Paul Hughes It is estimated that for every 1 kg of cheese produced, approximately 9 kg of

Frameshift mutagenicity of flavonol glycosides activated by human fecalase enzyme

Creator:: Dardiri, Moawia Mohamed
Abstract:: Many substances in the plant kingdom and in man's diet occur as glycosides. Recent studies have indicated that many glycosides that are not mutagenic in tests such as the Salmonella/microsome test become mutagenic upon hydrolysis of the glycosidic linkages. The Salmonella/microsome test utilizes a liver homogenate to approximate mammalian metabolism...
Resource Type:: Dissertation
Full Text:: : „ ,„ , Dr. Paul H. Krunperman Many substances in the plant kingdom and in man's diet occur as glycosides

Drug resistance indexing Enterobacter as a method of identifying food contamination of public health significance

Creator:: Shadbeh, Maryam
Abstract:: The Enterobacter are often found in the feces of man and other warm blooded animals but have limited use as indicators of fecal contamination of foods and water since they are also often found as natural flora of non-fecal environments such as water and plants. This study proposes a method...
Resource Type:: Masters Thesis
Full Text:: Maclean, I. H., Rogers, K. B., and Fleming, A. 1939. M and B. 693 and pneumococci. Lancet, i, 562-568

The effect of prerigor electrical stimulation of beef muscle on selected bacteria

Creator:: Nygaard, Michael DuWayne
Abstract:: This investigation was designed to study the possible effects of the electrical stimulation of beef muscle on microorganisms present on the meat surface during and after treatment. The effect of electric current on microorganisms in minimal media suspension was also studied. Cell viability before and after electrical treatment or exposure...
Resource Type:: Masters Thesis
Full Text:: . Paul H. Krump^rman This investigation was designed to study the possible effects of the electrical

Recovery of Escherichia coli from freeze dried model systems

Creator:: Hirway, Sumesh Chandra
Resource Type:: Masters Thesis
Full Text:: SYS^EM^ Abstract approved: , . , , ^ ^, „ t '■ Paul HyKrumperman Recovery of

A guide to the fermentation and distillation of whey for potable spirit production

Creator:: Risner, Derrick
Abstract:: Whey is co-product of cheese production and is produced at 9:1 whey to cheese ratio. Whey is broadly classified into two types, sweet and acid whey. Large cheese manufacturers have developed whey processing techniques to convert sweet whey into value added products such as protein powders and emulsifiers. Acid whey...
Resource Type:: Masters Thesis
Full Text:: Potable Spirit Production Abstract Approved: Paul Hughes Lisbeth Goddik Whey is co

Characterization of Pacific whiting proteinase P-II and partial cloning of cathepsins L and K cDNA from rainbow trout liver

Creator:: Nickel, Xianbin F.
Abstract:: Proteinase P-II purified from parasitized Pacific whiting muscle was previously identified to be one form of cathepsin L. It appeared to be present in three isozymatic forms on non-denaturing PAGE gel stained for activity. Its autolytic degradation was observed on SDS-PAGE gel under its optimum condition, 55°C and pH 5.5,...
Resource Type:: Masters Thesis
Full Text:: of Pacific Whiting Proteinase P-II and Partial Cloning of Cathepsins L and K cDNA from Rainbow

ScholarsArchive@OSU

The effect of sucrose, aspartame, acesulfame-K and blended aspartame/acesulfame-K on orange and strawberry flavor in model solutions

Mode of action of vitamin K on saccharomyces cerevisiae

Approaches to The Optimization of Honey-Based Fermentations

Sweet Whey Fermentation: An Exploration of Optimizing the Alcohol Production of Kluyveromyces marxianus and Measuring the Nitrogen Content of Sweet Whey

Frameshift mutagenicity of flavonol glycosides activated by human fecalase enzyme

Drug resistance indexing Enterobacter as a method of identifying food contamination of public health significance

The effect of prerigor electrical stimulation of beef muscle on selected bacteria

Recovery of Escherichia coli from freeze dried model systems

A guide to the fermentation and distillation of whey for potable spirit production

Characterization of Pacific whiting proteinase P-II and partial cloning of cathepsins L and K cDNA from rainbow trout liver

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