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An investigation of the carbonyl compounds in gamma irradiated milk fat

Creator:: Papaioannou, Stamatios Evangelos
Resource Type:: Masters Thesis
Full Text:: APPROVED: Associat^^rofessor of Food Science and Technology In Charge of Major Head of'Department of

Radiation pasteurization of raw and chlortetracycline-treated shrimp

Creator:: Awad, Ahmed Ali
Abstract:: Pasteurization radiation offers a new means of extending the refrigerated storage life of foods. This procedure avoids many of the undesirable changes which result when sterilization radiation is used and still eliminates most of the spoilage organisms. Shrimp was treated with 5 ppm chlortetracycline and subjected to pasteurization levels of...
Resource Type:: Masters Thesis
Full Text:: . in Food Science and Technology (Name) (Degree) (Major) Date thesis is presented January 28

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:: Food and Drug Ad- ministration, which is a government agency responsible for the health of the

Preservation of dover sole by low-dose radiation and antimicrobial agents

Creator:: Shiflett, Maureen Adele
Abstract:: The storage life at 43°F of ground dover sole fillets (Microstomas pacificus) was determined microbiologically after treatment with ionizing radiation and antimicrobial agents. Sodium benzoate, potassium sorbate and the sodium salts of the methyl and propyl esters of parahydroxybenzoic acid (MPB and PPB) all approximately doubled the refrigerated storage life...
Resource Type:: Masters Thesis
Full Text:: supporting the growth of C. botulinum, must be so pro- cessed and stored to assure public-health safety

Synthesis of the naturally occurring cyclopropenoids malvalic and sterculic acids

Creator:: Kray, William David
Abstract:: The two naturally occurring cyclopropene fatty acids, sterculic and malvalic, have been synthesized. The cyclopropene ring was made by inserting a methylene unit into an acetylenic linkage. The synthesis of methyl sterculate was repeated using diethyl aluminum chloride, diazomethane, and methyl stearolate. Methyl malvalate was totally synthesized. Diethyl malonate was...
Resource Type:: Masters Thesis
Full Text:: . S. in Food Science and Technology (Name) (Degree) (Major) Date thesis is presented Title

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:: aesthetic and health considerations to limit the sale and consumption of a product approaching

Roles of microorganisms in the deterioriation of rockfish

Creator:: Lobben, J. C. and Lee, J. S.
Abstract:: Seven species of microorganisms indigenous to fish were inoculated into sterile fish muscle, obtained from Sebastodes alutus and Sebastalobus alascanus, and the production of total volatile acids (TVA) and total volatile bases (TVB) was determined during storage at 1 C. No production of TVA and TVB was noted in sterile...
Resource Type:: Capstone Project
Full Text:: Agricultural Experiment Station. 2Present Address: National Center for Urban and Industrial Health

Volatile compounds from thermally oxidized methyl oleate

Creator:: Withycombe, Donald A., Libbey, L. M., and Lindsay, R. C.
Abstract:: Thermal oxidation of methyl oleate was studied over a range of temperatures from 50 C to 150 C for periods of time up to 30 min. Degradation was quantitatively followed by gas liquid chromatography (GLC) and liquid scintillation counting of the products of methyl oleate-U-14C heated under a stream of...
Resource Type:: Capstone Project
Full Text:: @th 1 Qleate Donald A. Withycombe Department of Food Science and Technology Oregon State University

Studies of aflatoxin B1 in rainbow trout (Salmo gairdneri) ;|b1. Carcinogenicity and chemical structure : 2. Tissue and subcellular distribution of 14C from aflatoxin B₁-14C

Creator:: Ayres, James Lee
Resource Type:: Dissertation
Full Text:: . Public Health Service Research Grants CA-06285 and ES-00263. The author would like to express his

Recovery of Escherichia coli from freeze dried model systems

Creator:: Hirway, Sumesh Chandra
Resource Type:: Masters Thesis
Full Text:: Blue agar is recommended by the American Public Health Association (1966) for detection and enumer

ScholarsArchive@OSU

An investigation of the carbonyl compounds in gamma irradiated milk fat

Radiation pasteurization of raw and chlortetracycline-treated shrimp

Mode of action of vitamin K on saccharomyces cerevisiae

Preservation of dover sole by low-dose radiation and antimicrobial agents

Synthesis of the naturally occurring cyclopropenoids malvalic and sterculic acids

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

Roles of microorganisms in the deterioriation of rockfish

Volatile compounds from thermally oxidized methyl oleate

Studies of aflatoxin B1 in rainbow trout (Salmo gairdneri) ;|b1. Carcinogenicity and chemical structure : 2. Tissue and subcellular distribution of 14C from aflatoxin B₁-14C

Recovery of Escherichia coli from freeze dried model systems

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