Index Catalog // ScholarsArchive@OSU

Non-esterified fatty acids in human serum and erythrocytes

Creator:: Park, Sookja
Abstract:: Two methods for the estimation of non-esterified fatty acids in plasma were evaluated. An attempt was made to obtain a reliable micro-technique to estimate these acids in blood fractions. The titrimetric method of Trout et al. was satisfactory in the analyses of pure fatty acids and fatty acids added to...
Resource Type:: Masters Thesis
Full Text:: AN ABSTRACT OF THE THESIS OF Sookja Park for the M. S

The effect of pantothenic acid on the growth of various genera of bacteria

Creator:: Stanbery, Sue Robbins
Resource Type:: Masters Thesis
Full Text:: presence of large amounts of&-a1aiiine did not interfere. THE EFFECT O THE OEROWTH OF SUE ROB

Innovators and non-innovators in furniture purchase compared on their creativity, change orientation, and social participation

Creator:: O'Toole, Kathy Sue
Abstract:: The study determines and compares the characteristics of innovators (defined as purchasers of wood furniture of similar line, curve, mass, function, and cost). Null hypotheses were written predicting that there would be no difference between innovation in purchase of furniture and age, creativity, social participation, socio-economic level, exposure to mass...
Resource Type:: Masters Thesis
Full Text:: AN ABSTRACT OF THE THESIS OF KATHY SUE O'TOOLE (Name

Differences Between Public Attention and Understanding of School Budget Formats Published in Newspapers

Creator:: Mason, Sue Cockeram
Abstract:: This thesis study attempts to differentiate between attention and understanding as separate phases of communication theory. To do this, additional analysis was made of data already gathered from a random sample of Oregonians by the Survey Research Center at Oregon State University. An additional objective was to determine the role...
Resource Type:: Masters Thesis
Full Text:: School Budget Formats Published in Newspapers AN ABSTRACT OF THE THESIS OF Sue Cockeram Mason for the

Rice flour – a functional ingredient for premium crabstick

Creator:: Hur, Sungik
Abstract:: Rice flour possesses functional properties in enhancing texture and whiteness. This study was carried out to evaluate rice flour as a functional ingredient for premium crabstick and to develop a commercially viable recipe for premium crabstick. Crabstick pastes were formulated with constant surimi (42%) and combined rice flour and starch...
Resource Type:: Masters Thesis
Full Text:: W. Park Rice flour possesses functional properties in enhancing texture and whiteness. This

Physicochemical properties of Alaska pollock surimi as affected by salinity and freeze-thaw cycles

Creator:: Kang, Ey Jung
Abstract:: The effects of the residual salt of surimi on biochemical and physical properties as affected by various freeze and thaw cycles were examined. Fresh Alaska pollock (Theragra chalcogramma) surimi was mixed with 4.0% sugar, and 5.0% sorbitol, along with eight combinations of salt (0.4, 0.6, 0.8, and 1.0 % NaCl)...
Resource Type:: Masters Thesis
Full Text:: : . Jae W. Park The effects of the residual salt of surimi on biochemical and physical properties

Development of optimum pasteurization conditions for surimi seafood

Creator:: Shie, Jin-Shan
Resource Type:: Masters Thesis
Full Text:: Optimum Pasteurization Conditions for Surimi Seafood. Abstract approved: -V- Jae W. Park Texture

Salmon plasma protein to inhibit protease enzymes and enhance surimi gelation

Creator:: Fowler, Matthew
Abstract:: The ability of salmon plasma protein (SPP) obtained from Chinook salmon at the Klaskanine Fish Hatchery (Astoria, OR) to inhibit protease enzymes found in Pacific whiting (PW) surimi and salmon mince as well as the effect of SPP on the gelation properties of PW surimi under various heating conditions was...
Resource Type:: Masters Thesis
Full Text:: Enhance Surimi Gelation Abstract approved: Jae W. Park The ability of salmon plasma protein (SPP

Changes in chemical distributions and relationships during an upwelling event off the Oregon coast

Creator:: Atlas, Elliot Leonard
Resource Type:: Masters Thesis
Full Text:: RELATIONSHIPS DURING AN UPWELLING EVENT OFF THE OREGON COAST Abstract approved: P. Kilho Park During cruise

Biochemical and physical factors affecting fish ball

Creator:: Kok, Tiong Ngei, 1974-
Abstract:: Fish ball is an extruded surimi-based product that is popular among Asian communities. In the manufacturing of fish ball, optimum floatation is extremely important for maximal production. Factors affecting floatation of fish ball in water were investigated. The density of threadfin bream surimi paste significantly decreased (P<O.05) as moisture content...
Resource Type:: Masters Thesis
Full Text:: My heartfelt gratitude is conveyed to Professor Jae W. Park for his insightful ideas for my research

ScholarsArchive@OSU

Non-esterified fatty acids in human serum and erythrocytes

The effect of pantothenic acid on the growth of various genera of bacteria

Innovators and non-innovators in furniture purchase compared on their creativity, change orientation, and social participation

Differences Between Public Attention and Understanding of School Budget Formats Published in Newspapers

Rice flour – a functional ingredient for premium crabstick

Physicochemical properties of Alaska pollock surimi as affected by salinity and freeze-thaw cycles

Development of optimum pasteurization conditions for surimi seafood

Salmon plasma protein to inhibit protease enzymes and enhance surimi gelation

Changes in chemical distributions and relationships during an upwelling event off the Oregon coast

Biochemical and physical factors affecting fish ball

Limit your search

Academic Affiliation

Advisor

Commencement Year

Committee Member

Conference Name

Conference Section/Track

Creator

Contributor

Date

Decade

Degree Field

Degree Level

Degree Name

File Format

Language

License

Location

Non-Academic Affiliation

Peer Reviewed

Resource Type

Rights Statement

Subject

Search Constraints

Search Results

Limit your search