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Filtering by: Creator Gale, N. H. Remove constraint Creator: Gale, N. H. Non-Academic Affiliation Oregon State University. Agricultural Experiment Station Remove constraint Non-Academic Affiliation: Oregon State University. Agricultural Experiment Station Resource Type Capstone Project Remove constraint Resource Type: Capstone Project

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  • Lipid-protein interactions : autoxidation studies involving freeze-dried methyl linolenate-gelatin foams

    Creator:
    Wehr, H. Michael and Sinnhuber, Russell O.
    Abstract:
    Studies involving freeze-dried methyl linolenate-gelatin foams indicate that the extent of lipid-protein interaction corresponds to the degree of autoxidation of the lipid fraction. It appears that approximately 11% of the malonaldehyde as defined by the 2-thiobarbituric acid test is firmly bound to the protein. The induction period of autoxidation is...
    Resource Type:
    Capstone Project
    Full Text:
    products. In P3 :34 Q ‘,4. H and Oxidation", we he oe ~~ . e»»J /\~~‘ 'VW“ Q‘" '7 *1‘ J n

  • Inhibition of Pseudomonas species by hydrogen peroxide producing Lactobacilli

    Creator:
    Price, Robert James and Lee, J. S.
    Abstract:
    Eighty-one microbial species isolated from seafoods and other marine sources were examined to determine the extent of interactions among these species. Spot-plates, cross-plates, and concurrent growth experiments at 7, 15, 20, and 30 C indicated that Lactobacillus species were capable of inhibiting other microorganisms. Lactobacillus species isolated from oysters and...
    Resource Type:
    Capstone Project
    Full Text:
    , Ianuary 1970*, Vol. 33, No. 1 (P. 13-18) H‘ 13 INHIBITION OF PSEUDOMONAS SPECIES BY HYDROGEN PEROXIDE

  • Influence of free fatty acids on sweet cream butter flavor

    Creator:
    McDaniel, Mina R., Sather, Lois A., and Lindsay, R. C.
    Abstract:
    A threshold pattern for the even-numbered free fatty acids (FFA) in butter depended on chain-length. Butyric acid had the lowest total average flavor threshold (AFT) of the more volatile FFA, and the total AFT values increased as chain-length in­creased through hexanoic and octanoic acids. A soapy after-taste predominated at and...
    Resource Type:
    Capstone Project
    Full Text:
    %h¢ paaaneu wnégmnaua lwvala r th@ amm ¢1aaa af ammgwmméa as wwll ma ah@r n@n~@u£ flavarv

  • 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:
    m_NH'w_mwH 1m_“N‘m_H@H:_jN‘:_w@H m_BN‘w_Nm_mm‘®_j d_Hml:_N m_mN'N_HHm_H£©_@©_OH':_mH @_@N'®_mdN_mm|m_mm

  • 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:
    collected in 5 ml of 4% boric acid and titrated with 0.05 N HCl, using methyl red-bromocresol green as the

  • Heat-induced compounds in strawberries

    Creator:
    Sloan, Jerry L.
    Abstract:
    Dimethyl sulfide, acetaldehyde, isobutyraldehyde, furan, 2-furaldehyde, 2-acetyl furan, and ethyl furoate were produced when pureed strawberries were heated to 120° C. for 30 minutes. Shorter heating periods were sufficient to produce the first three compounds. With the exception of acet­aldehyde, none of the heat-induced compounds were detected in unheated, pureed...
    Resource Type:
    Capstone Project
    Full Text:
    . and Morgan, A. I., J. Food Sci. 29, 478 (1963). 1 * l 19 -» n '* ' II 201 iwalter, R. h

  • Dynamic factors affecting agricultural economy : proceedings marketing and distribution conference : 1946

    Creator:
    Oregon State College
    Abstract:
    Published January 1946. Facts and recommendations in this publication may no longer be valid. Please look for up-to-date information in the OSU Extension Catalog: http://extension.oregonstate.edu/catalog
    Resource Type:
    Capstone Project
    Full Text:
    Chairntari, n. A. Schoenfeld tan and Director of Agrt culture, Oregpn State College ObjectLves of the