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Creator:: DeWitt, Christina A. Mireles
Resource Type:: Dissertation
Full Text:: AN ABSTRACT OF THE THESIS OF Christina A. Mireles DeWitt for

Creator:: Lowder, Austin C. and Dewitt, Christina A. Mireles
Abstract:: This study aimed to determine the interactions 31 among salt (NaCl), sodium phosphate (SP) and mild HPP in brine-injected beef. Beef strip loin segments were injected to 10% over initial weight with solutions containing water and various levels of salt (0, 2 or 4% of solution) and/or SP (0 or...
Resource Type:: Article
Full Text:: INJECTED WITH SALT AND/OR SODIUM PHOSPHATES 2 3 AUSTIN C. LOWDER, CHRISTINA A. MIRELES DEWITT 4 5

Creator:: Hellberg, Rosalee S., DeWitt, Christina A. Mireles, and Morrissey, Michael T.
Abstract:: Seafood, defined here as marine and freshwater fish and shellfish, is recognized as a healthy food choice because it is a low-fat protein source that provides long-chain omega-3 fatty acids important for early development along with eye and heart health. However, seafood is also known to contain certain contaminants, such...
Resource Type:: Article
Full Text:: : A Review Rosalee S. Hellberg, Christina A. Mireles DeWitt, and Michael T. Morrissey Abstract

Creator:: Lowder, Austin C., Goad, Carla L., Lou, Xingqiu, Morgan, J. Brad, Koh, Chern Lin, Parsons, Alisha, and DeWitt, Christina A. Mireles
Abstract:: This study was conducted using response surface methodology to predict fluid loss from injected beef strip steaks as influenced by levels of salt and sodium phosphates (SP) in the injection brine. Also, a beef-based dehydrated beef protein (DBP) water binding ingredient was evaluated. Paired U.S. select beef strip loins were...
Resource Type:: Article
Full Text:: @oregonstate.edu (Christina A. Mireles DeWitt) 17 Phone

Creator:: Mireles-DeWitt, Christina A.
Resource Type:: Masters Thesis
Full Text:: Polyanions AN ABSTRACT OF THE THESIS OF Christina A. Mire les-DeWitt for the degree of Masters of Science

Creator:: Ramirez-Lopez, L. M., McGlynn, W., Goad, C. L., and Mireles DeWitt, C. A.
Abstract:: Phenolic acids, flavanols, flavonols and stilbenes (PAFFS) were isolated from whole grapes, juice, or pomace and purified using enzymatic hydrolysis. Only anthocyanin mono-glucosides and a few of the oligomers from Cynthiana grape (Vitis aestivalis) were analysed. Flavonoid-anthocyanin mono-glucosides (FA) were isolated using methanol/0.1% hydrochloric acid extraction. In addition, crude extractions...
Resource Type:: Article
Full Text:: ., Goad, C. L., & Mireles DeWitt, C. A. (2014). Simultaneous determination of phenolic compounds in

Creator:: Brown, T. M., Cerruto-Noya, C. A., Schrader, K. K., Kleinholz, C. W., and Mireles DeWitt, C. A.
Abstract:: Muddy and/or musty off-flavors in farmed-raised catfish occur as a result of the absorption of geosmin (GEO) and 2-methylisoborneol (MIB), compounds produced by algae. Previous research suggests the acid pH-shift method may be able to reduce off-flavors to produce a consumer acceptable product. The objective of this research was to...
Resource Type:: Article
Full Text:: , are much less than those reported by Mireles DeWitt and others (2007b). The former study used a

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