Index Catalog // ScholarsArchive@OSU

Understanding the principles and procedures to retain green and red pigments in thermally processed peels-on pears (Pyrus communis L.)

Creator:: Ngo, Thao Xuan
Abstract:: Thermal stabilization of chlorophyll and anthocyanin on pear peels during thermal process was investigated in this study. The green color of peels-on thermally processed (canned) pears was successfully retained by complexation of magnesium-free chlorophyll with zinc ions, and the red pigments were stabilized through anthocyanin-stannous complexation and polymerization of pear...
Resource Type:: Dissertation
Full Text:: reactions between Anthocyanin (A+) and Flavanol (F) to form A+-F or F-A+ type pigments

The stability of pelargonidin-based anthocyanins in natural and model systems

Creator:: Garzon, G. Astrid
Abstract:: Pelargonidin 3-glucoside (pgd 3-glu), pelargonidin 3-sophoroside (pgd 3-soph), and pelargonidin 3-sophoroside 5-glucoside acylated with cinnamic and malonic acids (acyl-pgd 3-soph 5-glu) were extracted from strawberries (Fragaria anannassa cv, Totem), nasturtium flowers (Tropaeolum majus), and radish peel (Raphanus sativus L. cv, fuego), respectively. Their stability was studied in natural and model...
Resource Type:: Dissertation
Full Text:: -sophoroside, (d) concentrate, (e) concentrate fortified with pelargonidin 3-glucoside, (f) concentrate

The significance of glutathione conjugation for aflatoxin B₁ metabolism in rainbow trout and coho salmon

Creator:: Valsta, Liisa M.
Abstract:: In rodent models as well as in fish models there are significant species differences in the susceptibility toward aflatoxin B₁ (AFB₁) carcinogenesis. Mouse is less susceptible toward AFB₁ carcinogenesis than rat. Researchers have come to the conclusion that the lower susceptibility of mice is not a result of less effective...
Resource Type:: Masters Thesis

The isolation and characterization of the pectic enzymes of the McFarlin cranberry

Creator:: Arakji, Omar Ahmed
Abstract:: Cranberries are processed mainly for the production of jelly, sauce and juice. The content of pectic substances in the cranberry gives the fruit a desirable property for processing such products. Pectic enzymes which catalyze the hydrolysis of pectic substances may affect the consistency of these products. The concern of this...
Resource Type:: Dissertation
Full Text:: F. Cain and Dr. Morris W. Montgomery for their valuable suggestions and encouragement

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

Creator:: Takahashi, Naoko
Resource Type:: Dissertation
Full Text:: ^, Leonard F. Bjeldanes^, George S. Baileyl and David E. Williamsl'4 1 Department of Food Science and

The influence of dietary fatty acids on tissue lipid composition in rainbow trout (Salmo gairdneri)

Creator:: Greene, Diana H.
Abstract:: The effects of different dietary lipids on the growth, nutrition and tissue lipid profiles of rainbow trout raised to market size on a commercially available ration were examined. Rainbow trout of 80 g mean initial weight were fed pellets prepared according to Oregon Moist Pellet specifications for 20 weeks. Salmon...
Resource Type:: Masters Thesis
Full Text:: fermentation products were omitted depressed growth. F. Alternate Sources of Excess Lipid. Since lipid

The effects of cyclopropenoid fatty acids on structural components of microsomal membranes

Creator:: Morrissey, Michael Thomas
Abstract:: Studies were conducted to determine the effects of cyclopropenoid fatty acids (CPFA) on the microsomal membrane of livers of rainbow trout (Salmo gairdneri). Slab and tube gel electrophoresis of microsomes from trout fed a CPFA diet (CPFA-microsomes) for varying time periods showed a decrease in the number of protein bands...
Resource Type:: Dissertation

The characterization of the MFO system in rainbow trout fed cruciferous vegetables

Creator:: Haight, Lynn Ellen
Abstract:: Several compounds have been shown to induce the mixed function oxidase enzyme system of animals, and also to inhibit tumor formation. Included in this category are several vegetables and isolated vegetable components from the Cruciferae family. In this study rainbow trout were fed blanched freeze-dried cauliflower, broccoli, or Brussel sprouts...
Resource Type:: Masters Thesis
Full Text:: 1981 APPROVED: / , - ~r , „ / Professor of F^d Science and Technology in charge

Survival Assessment, Inactivation Kinetics Models, and Farm-to-Table Quantitative Risk Analysis of Food Pathogens

Creator:: Deng, Kai
Abstract:: About 48 million cases of Foodborne illnesses (FBIs) are estimated to occur every year in the US. These are diseases caused by contamination of foods with bacteria, viruses, protozoa, parasites and toxic chemicals. Clostridium difficile infections (CDIs) are an important health-care and community associated problem. Since C. difficile spores have...
Resource Type:: Dissertation
Full Text:: others unpublished data. Time (min) S p o re V ia b il it y ( lo g C F U /m L

Structure and conformation of red radish (Raphanus sativus L.) anthocyanins and their effect on color and pigment stability

Creator:: Giusti Hundskopf, Maria Monica
Abstract:: Red radish (Raphanus sativus L.) anthocyanins were extracted from liquid nitrogen powdered epidermal tissue using acetone and chloroform and isolated using C-18 resin. Chemical structure and conformation of major pigments were elucidated by 1-D and 2-D NMR, Mass Spectroscopy, HPLC, and spectral analyses. Two novel di-acylated anthocyanins, pelargonidin 3-0-[2-0-(β-D-glucopyranosyl)-(6-0- trans-p-coumaroyl-...
Resource Type:: Dissertation
Full Text:: Foods World, 1991. 36(11), 945-948. LaBell, F. Grapes provide brilliant red color. Food Process. 1993

ScholarsArchive@OSU

Understanding the principles and procedures to retain green and red pigments in thermally processed peels-on pears (Pyrus communis L.)

The stability of pelargonidin-based anthocyanins in natural and model systems

The significance of glutathione conjugation for aflatoxin B₁ metabolism in rainbow trout and coho salmon

The isolation and characterization of the pectic enzymes of the McFarlin cranberry

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

The influence of dietary fatty acids on tissue lipid composition in rainbow trout (Salmo gairdneri)

The effects of cyclopropenoid fatty acids on structural components of microsomal membranes

The characterization of the MFO system in rainbow trout fed cruciferous vegetables

Survival Assessment, Inactivation Kinetics Models, and Farm-to-Table Quantitative Risk Analysis of Food Pathogens

Structure and conformation of red radish (Raphanus sativus L.) anthocyanins and their effect on color and pigment stability

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