Index Catalog // ScholarsArchive@OSU

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:: Pathogens Abstract approved: ______________________________________________________ J. Antonio

Extraction and quantification of vitamins from raw, HTST, UHT, and PATP milk and of diatom-produced chitin and glucosamine

Creator:: Chotyakul, Nattaporn
Abstract:: Analytical chemistry is an essential qualitative and quantitative tool to describe foods and biomaterials and their changes during production, processing and distribution. In this work, rapid analytical procedures for the extraction and quantification of components in fluid milk and diatom fermentation broth were developed. Analytical methods to measure the concentration...
Resource Type:: Dissertation
Full Text:: approved: _________________________________________________ J. Antonio Torres Analytical chemistry is an

Complex mechanism of chitosan and naturally occurring polyanions

Creator:: Mireles-DeWitt, Christina A.
Resource Type:: Masters Thesis
Full Text:: Chan and Na ural Occurring Polyanions Abstract approved: J. An n orres Reduction of biomass, COD, a

Surimi wash water treatment by chitosan-alginate complexes : effect of molecular weight and degree of deacetylation of chitosan and nutritional evaluation of solids recovered by the treatment

Creator:: Wibowo, Singgih
Abstract:: Soluble surimi wash water (SWW) proteins could be recovered using chitosan (Chi) complexed with alginate (Chi-Alg) generating co-products for feed formulations. Chi with a degree of deacetylation (DD) of 84% complexed with Alg at a mixing ratio (MR) of 0.2 was used to study Chi-Alg concentration and treatment time protein...
Resource Type:: Dissertation
Full Text:: , Dr. J. Antonio Torres, for his advice, wisdom, criticism and patience in guiding me in my doctoral

Effectiveness of glucose oxidase/catalase for on-board preservation of shrimp

Creator:: Kantt, Carlos Alberto
Resource Type:: Masters Thesis
Full Text:: express my gratitude to Dr. J. Antonio Torres for his guidance and financial support throughout the

Quality variability in institutional size canned foods : conduction-heated pea puree

Creator:: Nasri, Hassen
Resource Type:: Masters Thesis
Full Text:: , Dr.Jose Antonio Torres, for his guidance in my studies and sincere support. I also express my

Optimization and computer control of batch retort process operations : conduction-heated foods

Creator:: Simpson-Rivera, Ricardo Jose
Resource Type:: Masters Thesis
Full Text:: project and contributed to the improvements of the computer control logic. J. Antonio Torres, Assistant

Time-temperature effects on Cheddar cheese ripening : an interpretation of microbial, chemical and sensory changes

Creator:: Bouzas, Jorge
Resource Type:: Dissertation
Full Text:: , with all my heart (Psalm 138) I wish to express my gratitude to my major professor, Dr. J. Antonio

Bacillus subtilis endospore coat protein solubilization methods for studying effects of high pressure precessing

Creator:: Gandhi, Kalpesh K.
Abstract:: Spores of foodborne pathogens such as Clostridium botulinum, Clostridium perfringens and Bacillus cereus are widely distributed in nature. Presence of those spores in food products, particularly C. botulinum spores in vacuum packed, ready-to-eat low-acid products, is a great safety concern. The research here described is a first effort towards understanding...
Resource Type:: Masters Thesis
Full Text:: ^ Abstract approved: J. Antonie) Torres ?! Spores of foodborne pathogens such as Clostridium botulinum

Improved moisture permeability determinations for packaging films and food coatings

Creator:: Tello-Lopez, Edgar Eduardo
Abstract:: Equipment and procedures for the rapid measurement of the water vapor permeability of polymer films and food coatings has been evaluated. The method uses an electronic sensor to measure the concentration increase in water vapor diffusing through a film into a chamber of known volume. Air of known humidity is...
Resource Type:: Masters Thesis
Full Text:: : -y j^. Dr. J. Antonio Torres Eguipment and procedures for the rapid measurement of the water

ScholarsArchive@OSU

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

Extraction and quantification of vitamins from raw, HTST, UHT, and PATP milk and of diatom-produced chitin and glucosamine

Complex mechanism of chitosan and naturally occurring polyanions

Surimi wash water treatment by chitosan-alginate complexes : effect of molecular weight and degree of deacetylation of chitosan and nutritional evaluation of solids recovered by the treatment

Effectiveness of glucose oxidase/catalase for on-board preservation of shrimp

Quality variability in institutional size canned foods : conduction-heated pea puree

Optimization and computer control of batch retort process operations : conduction-heated foods

Time-temperature effects on Cheddar cheese ripening : an interpretation of microbial, chemical and sensory changes

Bacillus subtilis endospore coat protein solubilization methods for studying effects of high pressure precessing

Improved moisture permeability determinations for packaging films and food coatings

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