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Solvent desorption dynamic headspace analysis of dairy product aroma compounds

Creator:: Rankin, Scott A.
Abstract:: A method for the assessment of volatile compounds in dairy products was developed using solvent desorption dynamic headspace sampling. The method was first applied to assay for diacetyl and acetoin in buttermilk. Major buttermilk volatiles recovered included diacetyl, acetic acid, and acetoin. Normalized detector responses were linear over the range...
Resource Type:: Dissertation
Full Text:: accomodating my many requests. Special thanks goes to my graduate advisor, Floyd W. Bodyfelt, and his

Lactic streptococci : the use of defined strains and bacteriophage-insensitive mutants in commercial manufacture of cheddar and cottage cheeses

Creator:: Thunell, Randall Kirk
Abstract:: Phage-insensitive Streptococcus cremoris starter strains were selected by assaying cheese whey against potential starter strains. Six strains were selected and characterized for continual use in cheesemaking. Upon phage-infection, strains were removed from the blend. Cheesemaking continued with remaining strains. A phage-insensitive, fast-acid-producing mutant of the infected strain was isolated and...
Resource Type:: Dissertation
Full Text:: MANUFACTURE OF CHEDDAR AND COTTAGE CHEESES Abstract approved: U Floyd~W. Refd^felt Phage-insensitive

DNA transformation of Saprolegnia parasitica, an Omega-3 fatty acid producing fungus, with the β-galactosidase gene of kluyveromyces lactics

Creator:: Beattie, Samuel E.
Resource Type:: Dissertation
Full Text:: -galactosidase Gene of Kluuveromuces lactis. Abstract approved: Floyd-W. Bodyfel/ /^ There is evidence

Food discards : nature, reasons for discard, and relationship to household variables

Creator:: VanDeRiet, Shirley J.
Abstract:: A sample of 243 Willamette Valley households participated in personal interviews and kept 7-day records of all foods brought into the household but not consumed by human household members. Their reason for discarding the foods, the amounts of discard, and their assessment of the safety of the foods were compared...
Resource Type:: Dissertation
Full Text:: committee, Drs. Zoe Ann Holmes, Daryl Richardson, Ken Rowe, and Graduate Representative Floyd Bodyfelt for

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

Creator:: Bouzas, Jorge
Resource Type:: Dissertation
Full Text:: . Christopher Biermann, Floyd Body felt, Mark Daeschel, Shawn Mehlenbacher, and,^lichael Penner for serving as

A study of nisin resistance in Listeria monocytogenes Scott A

Creator:: Ming, Xintian
Abstract:: Eight foodborne pathogenic and spoilage Gram-positive bacteria were evaluated for their spontaneous resistance frequencies to the peptide antimicrobial nisin. In brain heart infusion (BHI) medium, nisin resistance frequencies were in the range of l06 to l08 when exposed to nisin at concentrations 2 to 4 times the minimal inhibitory concentrations....
Resource Type:: Dissertation
Full Text:: in O. S. U. I have had a wonderful and rewarding experience in your Lab. To Professor Floyd W

Effect of selected lactic acid bacteria on the growth of food-borne pathogens and spoilage microorganisms in raw milk and milk products

Creator:: Al-Zoreky, Nageb
Abstract:: Several lactic acid bacteria (LAB) of the Lactococcus, Lactobacillus, Leuconostoc and Pediococcus genera were screened for inhibition of food-borne pathogens and spoilage microorganisms in raw milk and dairy products. Listeria monocytogenes was killed by Lactococcus lactis subsp. lactis and Pediococcus pentosaceus due to their production of bacteriocin-type inhibitors. Staphylococcus aureus...
Resource Type:: Dissertation
Full Text:: Department of Food Scienqe and Technology ■ *w*» *^<f~ | wv^ Dean of the Graduata School

Immobilization of hen egg white lysozyme by the sole histidine residue to polystyrene beads through peptide spacers

Creator:: Wu, Yawen
Abstract:: Lysozyme is a natural antimicrobial agent that is effective against many food spoilage and pathogenic microorganisms by disintegrating their cell walls. Immobilization of lysozyme has attractive applications for use in the food industry: (1) The enzyme could be readily separated from treated foods and beverages and re-used while the foods...
Resource Type:: Dissertation
Full Text:: also extended to: Professor Floyd Bodyfelt, Dr. Joseph McGuire, Dr. Ronald Wrolstad, Dr. Mina

A study of antimutagenicity in yogurt

Creator:: Sudarshan, Nadathur R.
Abstract:: The purpose of this study was to identify antimutagens in yogurt active against the experimental colon carcinogen, N-methyl-N'-nitro-N-nitrosoguanidine (MNNG). Our initial experiments showed that acetone extracts of yogurt, or milk fermented by various lactic acid bacteria were antimutagenic against MNNG and 3,2'-dimethyl-4-aminobiphenyl (DMAB) in the Ames test (Salmonella typhimurium TA...
Resource Type:: Dissertation
Full Text:: of my thesis committee, Drs. William Sandine, David Williams, Michael Penner, and Floyd Bodyfelt

Strategies for the development of sustainable agriculture in Bangladesh

Creator:: Islam, Md. Shahidul
Abstract:: The adoption of modem agricultural technologies in Bangladesh increases overall agricultural productivity and income primarily through the increase in cereal crop production. It, however, impedes the productivity of several other minor crops and fishes, widens the distribution of income between the rich and the poor, exploits resources and obstructs the...
Resource Type:: Dissertation
Full Text:: members, Richard M. Adams, Frank S. Conklin, Stanley F. Miller and Floyd W. Bodyfelt for their valuable

ScholarsArchive@OSU

Solvent desorption dynamic headspace analysis of dairy product aroma compounds

Lactic streptococci : the use of defined strains and bacteriophage-insensitive mutants in commercial manufacture of cheddar and cottage cheeses

DNA transformation of Saprolegnia parasitica, an Omega-3 fatty acid producing fungus, with the β-galactosidase gene of kluyveromyces lactics

Food discards : nature, reasons for discard, and relationship to household variables

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

A study of nisin resistance in Listeria monocytogenes Scott A

Effect of selected lactic acid bacteria on the growth of food-borne pathogens and spoilage microorganisms in raw milk and milk products

Immobilization of hen egg white lysozyme by the sole histidine residue to polystyrene beads through peptide spacers

A study of antimutagenicity in yogurt

Strategies for the development of sustainable agriculture in Bangladesh

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