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Molecular mechanism of germination of Clostridium perfringens spores

Creator:: Paredes-Sabja, Daniel
Abstract:: Clostridium perfringens is the causative agent of a wide variety of diseases in animals and humans. C. perfringens can produce more than 15 toxins. However, individual strains produce a subset of these toxins. Although a small percentage of C. perfringens isolates (mostly belonging to type A) produce C. perfringens enterotoxin...
Resource Type:: Dissertation
Full Text:: . Antonio Torres for inviting me to join the graduate program of Food Science and Technology. I would

Experimental and mathematical procedures for the estimation of shelf-life : application to temperature-abused chilled seafood

Creator:: Almonacid-Merino, Sergio Felipe
Abstract:: The validation and potential use of mathematical models to estimate the shelf-life of refrigerated food exposed to temperature abuse and basing such estimations on microbial growth was analyzed. Combined heat transfer, microbial growth models, and non-parametric statistical procedures formed a computer-based predictive tool to assess shelf-life and estimate the accuracy...
Resource Type:: Masters Thesis
Full Text:: Torres The validation and potential use of mathematical models to estimate the shelf-life of

Complex mechanism of chitosan and naturally occurring polyanions

Creator:: Mireles-DeWitt, Christina A.
Resource Type:: Masters Thesis
Full Text:: up with it! and Finally, to Dr Torres who gave me the opportunity. 11 TABLE OF CONTENTS 1

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

Creator:: Simpson-Rivera, Ricardo Jose
Resource Type:: Masters Thesis
Full Text:: major professor, Dr. Jose Antonio Torres, for his guidance in my studies. I also express my

Protein adsorption on chitosan-polyanion complexes : application to aqueous food processing wastes

Creator:: Savant, Vivek
Abstract:: Chitosan has been proposed as a "natural" coagulating agent to solve wastewater problems. The main hindrance in this commercial chitosan application has been its low cost effectiveness. The hypothesis in our research is that chitosan complexes with natural polyanions is more effective than chitosan alone, particularly in recovering low concentration...
Resource Type:: Dissertation
Full Text:: Science and Technology ? ir-y- Dean of Graduate ScmooT-^ I understand that my thesis will be part of

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

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

Creator:: Bouzas, Jorge
Resource Type:: Dissertation
Full Text:: . Abstract approved: _ Dr. i. Antonio Torres I: In spite of major research and process improvement

The microbial stability of refrigerated intermediate moisture foods

Creator:: Li, Ken-yuon
Abstract:: The lag phase, the specific growth rate, the minimum a [subscript w] required for growth and the temperature characteristic of Fsendomonas fluorescens, Brochothrix thermosphacta, Salmonella typhlmurium, Streptococcus faecalis and, Staphylococcus aureus have been studied in liquid model media under controlled temperature and a [subscript w] conditions. The results show that...
Resource Type:: Dissertation
Full Text:: » Anl-nm i r. J Y Antonio Torres The lag phase, the specific growth rate, the minimum a^ required

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

Creator:: Kantt, Carlos Alberto
Resource Type:: Masters Thesis
Full Text:: is presented September 17. 1991 Typed by Carlos Alberto Kantt ACKNOWLEDGMENT I would like to

Edible food coatings to control potassium sorbate diffusion from surface into food bulk : characterization of the diffusion process in polysaccharide based films

Creator:: Vojdani, Fakhrieh
Abstract:: Edible coatings controlling preservative migration from surface to food bulk could inhibit surface microbial growth which is often the main cause of spoilage for many food products. In this project we focused our attention upon methylcellulose, hydroxypropyl methylcellulose, and chitosan as the structural component for such edible films. These films...
Resource Type:: Masters Thesis
Full Text:: ^ J.Antonio Torres Edible coatings controlling preservative migration from surface to food bulk could

ScholarsArchive@OSU

Molecular mechanism of germination of Clostridium perfringens spores

Experimental and mathematical procedures for the estimation of shelf-life : application to temperature-abused chilled seafood

Complex mechanism of chitosan and naturally occurring polyanions

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

Protein adsorption on chitosan-polyanion complexes : application to aqueous food processing wastes

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

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

The microbial stability of refrigerated intermediate moisture foods

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

Edible food coatings to control potassium sorbate diffusion from surface into food bulk : characterization of the diffusion process in polysaccharide based films

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