+publisher:"Mississippi State University" +contributor:("Ramakrishna Nannapaneni")

Mississippi State University

1. Pandare, Pooja. Influence of temperature on the induction of alkali-stress adaptation and its stability in Listeria monocytogenes serotypes 1/2a and 4b.

Degree: MS, Food Science, Nutrition, and Health Promotion, 2013, Mississippi State University

URL: http://sun.library.msstate.edu/ETD-db/theses/available/etd-07032013-165336/ ;

► The purpose of this study is to determine the effect of temperature on inducing an alkaline-tolerance response in L. monocytogenes (Lm) serotypes 1/2a and… (more)

Subjects/Keywords: Listeria. alkali; stress adaptation; temperature; cold

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APA (6^th Edition):

Pandare, P. (2013). Influence of temperature on the induction of alkali-stress adaptation and its stability in Listeria monocytogenes serotypes 1/2a and 4b. (Masters Thesis). Mississippi State University. Retrieved from http://sun.library.msstate.edu/ETD-db/theses/available/etd-07032013-165336/ ;

Chicago Manual of Style (16^th Edition):

Pandare, Pooja. “Influence of temperature on the induction of alkali-stress adaptation and its stability in Listeria monocytogenes serotypes 1/2a and 4b.” 2013. Masters Thesis, Mississippi State University. Accessed April 12, 2021. http://sun.library.msstate.edu/ETD-db/theses/available/etd-07032013-165336/ ;.

MLA Handbook (7^th Edition):

Pandare, Pooja. “Influence of temperature on the induction of alkali-stress adaptation and its stability in Listeria monocytogenes serotypes 1/2a and 4b.” 2013. Web. 12 Apr 2021.

Vancouver:

Pandare P. Influence of temperature on the induction of alkali-stress adaptation and its stability in Listeria monocytogenes serotypes 1/2a and 4b. [Internet] [Masters thesis]. Mississippi State University; 2013. [cited 2021 Apr 12]. Available from: http://sun.library.msstate.edu/ETD-db/theses/available/etd-07032013-165336/ ;.

Council of Science Editors:

Pandare P. Influence of temperature on the induction of alkali-stress adaptation and its stability in Listeria monocytogenes serotypes 1/2a and 4b. [Masters Thesis]. Mississippi State University; 2013. Available from: http://sun.library.msstate.edu/ETD-db/theses/available/etd-07032013-165336/ ;

Mississippi State University

2. Shen, Qian. Influence of temperature on acid-stress adaptation in Listeria monocytogenes.

Degree: MS, Food Science, Nutrition, and Health Promotion, 2013, Mississippi State University

URL: http://sun.library.msstate.edu/ETD-db/theses/available/etd-06202013-150739/ ;

► Acid-stress adaptation in Listeria monocytogenes (Lm) serotype 4b and 1/2a occurred when cells were pre-exposed to pH 5.0 tryptic soy broth supplemented with yeast… (more)

Subjects/Keywords: cold stress; temperature; acid-stress adaptation; Listeria monocytogenes

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APA (6^th Edition):

Shen, Q. (2013). Influence of temperature on acid-stress adaptation in Listeria monocytogenes. (Masters Thesis). Mississippi State University. Retrieved from http://sun.library.msstate.edu/ETD-db/theses/available/etd-06202013-150739/ ;

Chicago Manual of Style (16^th Edition):

Shen, Qian. “Influence of temperature on acid-stress adaptation in Listeria monocytogenes.” 2013. Masters Thesis, Mississippi State University. Accessed April 12, 2021. http://sun.library.msstate.edu/ETD-db/theses/available/etd-06202013-150739/ ;.

MLA Handbook (7^th Edition):

Shen, Qian. “Influence of temperature on acid-stress adaptation in Listeria monocytogenes.” 2013. Web. 12 Apr 2021.

Vancouver:

Shen Q. Influence of temperature on acid-stress adaptation in Listeria monocytogenes. [Internet] [Masters thesis]. Mississippi State University; 2013. [cited 2021 Apr 12]. Available from: http://sun.library.msstate.edu/ETD-db/theses/available/etd-06202013-150739/ ;.

Council of Science Editors:

Shen Q. Influence of temperature on acid-stress adaptation in Listeria monocytogenes. [Masters Thesis]. Mississippi State University; 2013. Available from: http://sun.library.msstate.edu/ETD-db/theses/available/etd-06202013-150739/ ;

Mississippi State University

3. Saha, Sulagna. Transmission electron microscopy study of Listeria monocytogenes serotype 1/2a cells exposed to sublethal heat stress and carvacrol.

Degree: MS, Food Science, Nutrition, and Health Promotion, 2015, Mississippi State University

URL: http://sun.library.msstate.edu/ETD-db/theses/available/etd-11212014-110659/ ;

► Previous findings showed that Listeria monocytogenes exhibits higher heat tolerance to thermal exposure at 60°C when pre-exposed to sublethal heat stress at 48°C for… (more)

Subjects/Keywords: Listeria monocytogenes; sublethal heat stress; carvacrol; electron microscopy

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APA (6^th Edition):

Saha, S. (2015). Transmission electron microscopy study of Listeria monocytogenes serotype 1/2a cells exposed to sublethal heat stress and carvacrol. (Masters Thesis). Mississippi State University. Retrieved from http://sun.library.msstate.edu/ETD-db/theses/available/etd-11212014-110659/ ;

Chicago Manual of Style (16^th Edition):

Saha, Sulagna. “Transmission electron microscopy study of Listeria monocytogenes serotype 1/2a cells exposed to sublethal heat stress and carvacrol.” 2015. Masters Thesis, Mississippi State University. Accessed April 12, 2021. http://sun.library.msstate.edu/ETD-db/theses/available/etd-11212014-110659/ ;.

MLA Handbook (7^th Edition):

Saha, Sulagna. “Transmission electron microscopy study of Listeria monocytogenes serotype 1/2a cells exposed to sublethal heat stress and carvacrol.” 2015. Web. 12 Apr 2021.

Vancouver:

Saha S. Transmission electron microscopy study of Listeria monocytogenes serotype 1/2a cells exposed to sublethal heat stress and carvacrol. [Internet] [Masters thesis]. Mississippi State University; 2015. [cited 2021 Apr 12]. Available from: http://sun.library.msstate.edu/ETD-db/theses/available/etd-11212014-110659/ ;.

Council of Science Editors:

Saha S. Transmission electron microscopy study of Listeria monocytogenes serotype 1/2a cells exposed to sublethal heat stress and carvacrol. [Masters Thesis]. Mississippi State University; 2015. Available from: http://sun.library.msstate.edu/ETD-db/theses/available/etd-11212014-110659/ ;

Mississippi State University

4. Moore, Alisha Janelle. Efficacy of USDA approved antimicrobials during second processing in reducing Salmonella and Campylobacter on chicken parts and ground chicken frames.

Degree: MS, Poultry Science, 2016, Mississippi State University

URL: http://sun.library.msstate.edu/ETD-db/theses/available/etd-06242016-153213/ ;

► The efficacy of USDA approved antimicrobials was evaluated in reducing Salmonella and Campylobacter on ground chicken frames and chicken breast fillets. Chicken frames dip… (more)

Subjects/Keywords: Mechanically separated chicken (MSC); USDA antimicrobials; chicken parts

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APA (6^th Edition):

Moore, A. J. (2016). Efficacy of USDA approved antimicrobials during second processing in reducing Salmonella and Campylobacter on chicken parts and ground chicken frames. (Masters Thesis). Mississippi State University. Retrieved from http://sun.library.msstate.edu/ETD-db/theses/available/etd-06242016-153213/ ;

Chicago Manual of Style (16^th Edition):

Moore, Alisha Janelle. “Efficacy of USDA approved antimicrobials during second processing in reducing Salmonella and Campylobacter on chicken parts and ground chicken frames.” 2016. Masters Thesis, Mississippi State University. Accessed April 12, 2021. http://sun.library.msstate.edu/ETD-db/theses/available/etd-06242016-153213/ ;.

MLA Handbook (7^th Edition):

Moore, Alisha Janelle. “Efficacy of USDA approved antimicrobials during second processing in reducing Salmonella and Campylobacter on chicken parts and ground chicken frames.” 2016. Web. 12 Apr 2021.

Vancouver:

Moore AJ. Efficacy of USDA approved antimicrobials during second processing in reducing Salmonella and Campylobacter on chicken parts and ground chicken frames. [Internet] [Masters thesis]. Mississippi State University; 2016. [cited 2021 Apr 12]. Available from: http://sun.library.msstate.edu/ETD-db/theses/available/etd-06242016-153213/ ;.

Council of Science Editors:

Moore AJ. Efficacy of USDA approved antimicrobials during second processing in reducing Salmonella and Campylobacter on chicken parts and ground chicken frames. [Masters Thesis]. Mississippi State University; 2016. Available from: http://sun.library.msstate.edu/ETD-db/theses/available/etd-06242016-153213/ ;

Mississippi State University

5. Bansal, Mohit. Listeria monocytogenes response to sublethal sodium hypochlorite induced oxidative stress on its biofilm forming ability and antibiotic resistance.

Degree: MAg, Poultry Science, 2017, Mississippi State University

URL: http://sun.library.msstate.edu/ETD-db/theses/available/etd-10252017-141254/ ;

► Listeria monocytogenes response to oxidative stress by sublethal sodium hypochlorite was investigated in this study. Continuous exposure of sublethal chlorine influenced biofilm formation and… (more)

Subjects/Keywords: Listeria monocyotgenes; oxidative stress; chlorine; biofilm

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APA (6^th Edition):

Bansal, M. (2017). Listeria monocytogenes response to sublethal sodium hypochlorite induced oxidative stress on its biofilm forming ability and antibiotic resistance. (Masters Thesis). Mississippi State University. Retrieved from http://sun.library.msstate.edu/ETD-db/theses/available/etd-10252017-141254/ ;

Chicago Manual of Style (16^th Edition):

Bansal, Mohit. “Listeria monocytogenes response to sublethal sodium hypochlorite induced oxidative stress on its biofilm forming ability and antibiotic resistance.” 2017. Masters Thesis, Mississippi State University. Accessed April 12, 2021. http://sun.library.msstate.edu/ETD-db/theses/available/etd-10252017-141254/ ;.

MLA Handbook (7^th Edition):

Bansal, Mohit. “Listeria monocytogenes response to sublethal sodium hypochlorite induced oxidative stress on its biofilm forming ability and antibiotic resistance.” 2017. Web. 12 Apr 2021.

Vancouver:

Bansal M. Listeria monocytogenes response to sublethal sodium hypochlorite induced oxidative stress on its biofilm forming ability and antibiotic resistance. [Internet] [Masters thesis]. Mississippi State University; 2017. [cited 2021 Apr 12]. Available from: http://sun.library.msstate.edu/ETD-db/theses/available/etd-10252017-141254/ ;.

Council of Science Editors:

Bansal M. Listeria monocytogenes response to sublethal sodium hypochlorite induced oxidative stress on its biofilm forming ability and antibiotic resistance. [Masters Thesis]. Mississippi State University; 2017. Available from: http://sun.library.msstate.edu/ETD-db/theses/available/etd-10252017-141254/ ;

Mississippi State University

6. Jangam, Priyanka Mahesh. Diversity and characteristics of heat-stress adaptation in Listeria monocytogenes strains.

Degree: MS, Food Science, Nutrition, and Health Promotion, 2013, Mississippi State University

URL: http://sun.library.msstate.edu/ETD-db/theses/available/etd-05312013-092252/ ;

► A set of 37 strains including 13 serotypes of Listeria monocytogenes (Lm) were analyzed for heat tolerance at 60°C for 10 min and further… (more)

Subjects/Keywords: serotypes; heat-stress adaptation; heat tolerance; Listeria monocytogenes; stability of heat-stress adaptation

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APA (6^th Edition):

Jangam, P. M. (2013). Diversity and characteristics of heat-stress adaptation in Listeria monocytogenes strains. (Masters Thesis). Mississippi State University. Retrieved from http://sun.library.msstate.edu/ETD-db/theses/available/etd-05312013-092252/ ;

Chicago Manual of Style (16^th Edition):

Jangam, Priyanka Mahesh. “Diversity and characteristics of heat-stress adaptation in Listeria monocytogenes strains.” 2013. Masters Thesis, Mississippi State University. Accessed April 12, 2021. http://sun.library.msstate.edu/ETD-db/theses/available/etd-05312013-092252/ ;.

MLA Handbook (7^th Edition):

Jangam, Priyanka Mahesh. “Diversity and characteristics of heat-stress adaptation in Listeria monocytogenes strains.” 2013. Web. 12 Apr 2021.

Vancouver:

Jangam PM. Diversity and characteristics of heat-stress adaptation in Listeria monocytogenes strains. [Internet] [Masters thesis]. Mississippi State University; 2013. [cited 2021 Apr 12]. Available from: http://sun.library.msstate.edu/ETD-db/theses/available/etd-05312013-092252/ ;.

Council of Science Editors:

Jangam PM. Diversity and characteristics of heat-stress adaptation in Listeria monocytogenes strains. [Masters Thesis]. Mississippi State University; 2013. Available from: http://sun.library.msstate.edu/ETD-db/theses/available/etd-05312013-092252/ ;

Mississippi State University

7. V. T. Nair, Divek. Efficacy of GRAS antimicrobial compounds and modified atmosphere packaging in reducing Salmonella, Campylobacter and spoilage organisms on poultry meat.

Degree: MS, Poultry Science, 2014, Mississippi State University

URL: http://sun.library.msstate.edu/ETD-db/theses/available/etd-07032014-123858/ ;

► The antimicrobial efficacy of carvacrol, trans-cinnamaldehyde, eugenol and thyme oil (0.5, 1, 2 and 5% v/v) was evaluated against Salmonella on turkey breast cutlets… (more)

Subjects/Keywords: Spoilage organisms; Campylobacter; Salmonella; Lauric arginate; Modified Atmosphere Packaging; Carvacrol

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APA (6^th Edition):

V. T. Nair, D. (2014). Efficacy of GRAS antimicrobial compounds and modified atmosphere packaging in reducing Salmonella, Campylobacter and spoilage organisms on poultry meat. (Masters Thesis). Mississippi State University. Retrieved from http://sun.library.msstate.edu/ETD-db/theses/available/etd-07032014-123858/ ;

Chicago Manual of Style (16^th Edition):

V. T. Nair, Divek. “Efficacy of GRAS antimicrobial compounds and modified atmosphere packaging in reducing Salmonella, Campylobacter and spoilage organisms on poultry meat.” 2014. Masters Thesis, Mississippi State University. Accessed April 12, 2021. http://sun.library.msstate.edu/ETD-db/theses/available/etd-07032014-123858/ ;.

MLA Handbook (7^th Edition):

V. T. Nair, Divek. “Efficacy of GRAS antimicrobial compounds and modified atmosphere packaging in reducing Salmonella, Campylobacter and spoilage organisms on poultry meat.” 2014. Web. 12 Apr 2021.

Vancouver:

V. T. Nair D. Efficacy of GRAS antimicrobial compounds and modified atmosphere packaging in reducing Salmonella, Campylobacter and spoilage organisms on poultry meat. [Internet] [Masters thesis]. Mississippi State University; 2014. [cited 2021 Apr 12]. Available from: http://sun.library.msstate.edu/ETD-db/theses/available/etd-07032014-123858/ ;.

Council of Science Editors:

V. T. Nair D. Efficacy of GRAS antimicrobial compounds and modified atmosphere packaging in reducing Salmonella, Campylobacter and spoilage organisms on poultry meat. [Masters Thesis]. Mississippi State University; 2014. Available from: http://sun.library.msstate.edu/ETD-db/theses/available/etd-07032014-123858/ ;

Mississippi State University

8. Alawadi, Nagham Salah. An automated study of antioxidant potentials of polar extract of turmeric as influenced by ultraviolet radiation.

Degree: MS, Food Science, Nutrition, and Health Promotion, 2016, Mississippi State University

URL: http://sun.library.msstate.edu/ETD-db/theses/available/etd-07292016-163648/ ;

► Turmeric polar extract (TPE) was obtained by dielectric-precipitation of turmeric slurry and found to contain three proteins with two in the 10-11 KDa range… (more)

Subjects/Keywords: pro-oxidant.; antioxidative activity; ultraviolet radiation; curcumin; Turmeric polar extract

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APA (6^th Edition):

Alawadi, N. S. (2016). An automated study of antioxidant potentials of polar extract of turmeric as influenced by ultraviolet radiation. (Masters Thesis). Mississippi State University. Retrieved from http://sun.library.msstate.edu/ETD-db/theses/available/etd-07292016-163648/ ;

Chicago Manual of Style (16^th Edition):

Alawadi, Nagham Salah. “An automated study of antioxidant potentials of polar extract of turmeric as influenced by ultraviolet radiation.” 2016. Masters Thesis, Mississippi State University. Accessed April 12, 2021. http://sun.library.msstate.edu/ETD-db/theses/available/etd-07292016-163648/ ;.

MLA Handbook (7^th Edition):

Alawadi, Nagham Salah. “An automated study of antioxidant potentials of polar extract of turmeric as influenced by ultraviolet radiation.” 2016. Web. 12 Apr 2021.

Vancouver:

Alawadi NS. An automated study of antioxidant potentials of polar extract of turmeric as influenced by ultraviolet radiation. [Internet] [Masters thesis]. Mississippi State University; 2016. [cited 2021 Apr 12]. Available from: http://sun.library.msstate.edu/ETD-db/theses/available/etd-07292016-163648/ ;.

Council of Science Editors:

Alawadi NS. An automated study of antioxidant potentials of polar extract of turmeric as influenced by ultraviolet radiation. [Masters Thesis]. Mississippi State University; 2016. Available from: http://sun.library.msstate.edu/ETD-db/theses/available/etd-07292016-163648/ ;

Mississippi State University

9. Mukherjee, Soma. Formulation of whey protein stabilized multilayered microemulsion and nanoemulsion systems with hyperoxidative curcumin.

Degree: PhD, Food Science, Nutrition, and Health Promotion, 2017, Mississippi State University

URL: http://sun.library.msstate.edu/ETD-db/theses/available/etd-11132017-213305/ ;

► A primary emulsion with whey protein isolate (WPI) and hexanoic acid was prepared, and chitosan (Ch) (0.01%, 0.02%, and 0.03%) was added to evaluate… (more)

▼ A primary emulsion with whey protein isolate (WPI) and hexanoic acid was prepared, and chitosan (Ch) (0.01%, 0.02%, and 0.03%) was added to evaluate its impact on particle size distribution of the emulsion. NaCl (0, 20, 40, and 80 mM) was added to increase ionic interactions to stabilize the multilayer emulsion. Lecithin (0.5%, 1%, 2%, 3 %, w/v) was mixed with the primary emulsion in order to form a multilayer, and casein hydrolysate (CH) was used to stabilize the tertiary emulsion system without the use of NaCl for 28 d at 4 °C. Stable O/W nanoemulsions were generated for use as nano-vesicular vehicles (NVV) to carry Curcumin (CU). Two important variables, (1) addition of casein hydrolysate (CH) (1:50, w/w WPI) and, (2) use of high pressure (140 and 210 MPa), were studied for their effect on the stabilization of monodispersed NVV and persistence of antioxidant activity of the CU as cargo in the NVV throughout storage. Addition of CH reduced nano-particle size and increased emulsion stability with UHPH pressure. The nanoparticle distribution was not changed by the addition of CU. Addition of casein hydrolysate reduced particle size as well as enhanced the positive functional properties of the NVV. Similar trends were observed in zeta-potential, surface energy, contact angle and antioxidant efficacy of the NVV, both with and without CU when UHPH was applied. The effect of Ultraviolet (UV) radiation (254 nm) on the stability of O/W nanoemulsion systems was investigated. A nano vesicular vehicle (NVV) was generated using ultra-high pressure homogenization (UHPH) that was stabilized using whey protein isolate (WPI) (1%, w/v), Tween 20 (20% w/w WPI) and casein hydrolysate (CH) (1:50 of WPI, w/w). Coarse emulsions were prepared by blending for three min. The coarse emulsion was exposed to UV radiation (0-60 min), followed by a single-pass of UHPH at 140 and 210 MPa. The UHPH treated NVV-CU had greater (P<0.05) short and long term antioxidant properties. After 28 d of storage, the CU-NVV treated at 210 MPa retained 7.0 and 1.4% greater AA and AP, respectively, when compared to the unpressurized CU-NVV. Advisors/Committee Members: Wen-Hsing Cheng (committee member), Ramakrishna Nannapaneni (committee member), Christine L. Cord (committee member), M. Wes Schilling (chair).

Subjects/Keywords: Whey Protein; Casein hydrolysate; Tween 20; UV radiation; Ultra High Pressure Homogenization

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APA (6^th Edition):

Mukherjee, S. (2017). Formulation of whey protein stabilized multilayered microemulsion and nanoemulsion systems with hyperoxidative curcumin. (Doctoral Dissertation). Mississippi State University. Retrieved from http://sun.library.msstate.edu/ETD-db/theses/available/etd-11132017-213305/ ;

Chicago Manual of Style (16^th Edition):

Mukherjee, Soma. “Formulation of whey protein stabilized multilayered microemulsion and nanoemulsion systems with hyperoxidative curcumin.” 2017. Doctoral Dissertation, Mississippi State University. Accessed April 12, 2021. http://sun.library.msstate.edu/ETD-db/theses/available/etd-11132017-213305/ ;.

MLA Handbook (7^th Edition):

Mukherjee, Soma. “Formulation of whey protein stabilized multilayered microemulsion and nanoemulsion systems with hyperoxidative curcumin.” 2017. Web. 12 Apr 2021.

Vancouver:

Mukherjee S. Formulation of whey protein stabilized multilayered microemulsion and nanoemulsion systems with hyperoxidative curcumin. [Internet] [Doctoral dissertation]. Mississippi State University; 2017. [cited 2021 Apr 12]. Available from: http://sun.library.msstate.edu/ETD-db/theses/available/etd-11132017-213305/ ;.

Council of Science Editors:

Mukherjee S. Formulation of whey protein stabilized multilayered microemulsion and nanoemulsion systems with hyperoxidative curcumin. [Doctoral Dissertation]. Mississippi State University; 2017. Available from: http://sun.library.msstate.edu/ETD-db/theses/available/etd-11132017-213305/ ;

Mississippi State University

10. Meng, Shi. Quantitative analysis of allergens in peanut varieties and assessment of effects of food processing on peanut allergens.

Degree: PhD, Food Science, Nutrition, and Health Promotion, 2018, Mississippi State University

URL: http://sun.library.msstate.edu/ETD-db/theses/available/etd-03142018-210712/ ;

► Peanut, a major allergenic food, has life-threatening potential and is difficult to be totally avoided due to its common use in processed foods. Thermal processing… (more)

▼ Peanut, a major allergenic food, has life-threatening potential and is difficult to be totally avoided due to its common use in processed foods. Thermal processing can influence the allergenic properties of peanuts. However, the kinetics of the reactions caused by thermal processing has not been characterized. In our study, kinetics of the commonly used thermal processing methods on a commercial peanut cultivar (Virginia) using five time intervals was conducted. Water-soluble and SDS-sample buffer soluble proteins were extracted sequentially, and analyzed by sodium-dodecyl-sulfate polyacrylamide gel electrophoresis (SDS-PAGE) and western-blot using human plasma containing IgE antibodies. The relationships between thermal processing (time) and log transformed water-soluble/total extractable major allergen content could be explained by a simple linear regression kinetic model for most of the processing methods (except high-pressure steaming). Among all the methods with optimal processing point, frying for 6 min had relatively lower IgE binding (linear epitopes) ratio may be due to the fact that this processing condition causing break down, cross-linking and aggregation of Ara h 2, and relatively lower solubility. Besides thermal processing, enzymatic processing also is considered to be an effective method in the allergenicity of peanuts. Eleven peanut lines (Coded MS-1~MS-11, MS-9 is the check and a common cultivar namely Valencia) were pre-screened from 122 peanut lines harvested in 2015 for allergen levels. These pre-screened lines were re-planted in 2016 for further analysis. One line, MS-7, was selected for lower Ara h 1 (8.5-9.5% of total protein) and Ara h 2 (4.2-6.6% of total protein) content in 2015 and 2016. Roasted MS-9 (check) peanut powders were used for enzymatic treatment for enzyme selection. A first order kinetic reaction model was conducted to describe the relationship between enzyme concentration (0-400AzU/g) and IgE-binding property reduction. Among eight food-grade enzymes, bromelain, papain and ficin hydrolysates had lower IgE-binding properties in terms of high IgE-binding property reducing rate (K, ≥ 0.4) and were selected for the following study. MS-7 (selected) & MS-9 (at level of 200AzU/g) hydrolyzed by three selected enzymes (200AzU/g) were used for IgE binding property comparison, TGase crosslinking and functional properties study. After hydrolyzed by the selected enzymes (200 AzU/g), the emulsion and foaming stabilities were decreased. Emulsion and foaming stabilities were increased in TGase (5U/g protein) crosslinked hydrolysates, which were even higher than soy protein isolate (SPI). The IgE-binding properties of TGase treated hydrolysates were similar to the hydrolysates without TGase treatment. MS-7 hydrolysates (with/without TGase) possessed less IgE-binding properties and similar functionality as compared with MS-9 hydrolysates. Advisors/Committee Members: Soheila J. Maleki (committee member), Ramakrishna Nannapaneni (committee member), Jiaxu Li (chair), Sam K. C. Chang (chair).

Subjects/Keywords: thermal processing; sodium dodecyl sulfate polyacrylamide gel electro; kinetic analysis; water-soluble; enzymatic processing; peanut screening; IgE binding properties; Transglutaminase (TGase); functional properties; Peanut allergen

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APA (6^th Edition):

Meng, S. (2018). Quantitative analysis of allergens in peanut varieties and assessment of effects of food processing on peanut allergens. (Doctoral Dissertation). Mississippi State University. Retrieved from http://sun.library.msstate.edu/ETD-db/theses/available/etd-03142018-210712/ ;

Chicago Manual of Style (16^th Edition):

Meng, Shi. “Quantitative analysis of allergens in peanut varieties and assessment of effects of food processing on peanut allergens.” 2018. Doctoral Dissertation, Mississippi State University. Accessed April 12, 2021. http://sun.library.msstate.edu/ETD-db/theses/available/etd-03142018-210712/ ;.

MLA Handbook (7^th Edition):

Meng, Shi. “Quantitative analysis of allergens in peanut varieties and assessment of effects of food processing on peanut allergens.” 2018. Web. 12 Apr 2021.

Vancouver:

Meng S. Quantitative analysis of allergens in peanut varieties and assessment of effects of food processing on peanut allergens. [Internet] [Doctoral dissertation]. Mississippi State University; 2018. [cited 2021 Apr 12]. Available from: http://sun.library.msstate.edu/ETD-db/theses/available/etd-03142018-210712/ ;.

Council of Science Editors:

Meng S. Quantitative analysis of allergens in peanut varieties and assessment of effects of food processing on peanut allergens. [Doctoral Dissertation]. Mississippi State University; 2018. Available from: http://sun.library.msstate.edu/ETD-db/theses/available/etd-03142018-210712/ ;

Mississippi State University

11. Lu, Hsin-Yi. Effects of non-digestible fiber of common beans and dietary selenium on gut microbiota.

Degree: PhD, Food Science, Nutrition, and Health Promotion, 2017, Mississippi State University

URL: http://sun.library.msstate.edu/ETD-db/theses/available/etd-03092017-111206/ ;

► Dietary composition can impact colonization and composition of gut microbiota. The first aim of this dissertation was to evaluate the effect of dietary Se… (more)

▼ Dietary composition can impact colonization and composition of gut microbiota. The first aim of this dissertation was to evaluate the effect of dietary Se deprivation, sex and, aging on taxonomic composition of gut microbiota in mice. We have previously shown that long-term dietary Se deprivation promotes health span deteriorate including type-2 diabetes like symptoms in later state Terc^-/- mice carrying humanized telomeres. In the present study, the data suggested that the dietary Se deprivation and aging significantly and comparably altered the gut microflora composition. The ratio of Firmicutes/Bacteroidetes was decreased by dietary Se deprivation or aging in both sexes. Abundance of selective gut bacteria genus was associated with dietary Se status and aging as evidenced by heat map and principal coordinate analyses. Moreover, the abundance of Akkermensia muciniphila, a bacterium in association with obesity, differed by Se-deprivation, aging and sex. Taken together, changes in gut microbiota composition by dietary Se deprivation may accelerate mouse aging in a sex-specific manner. The second aim of this dissertation was to investigate the effects and underlying mechanism of fecal fermentation of non-digestible fibers isolated from common beans on adipocyte differentiation and fat accumulation to elucidate the cellular mechanisms. Treatment of 3T3-L1 murine preadipocytes with fermented product resulted in a reduction of triglyceride accumulation in a dose- and time-dependent manner. The fermentation product exhibited anti-adipogenic effects through suppression of the adipogenesis-associated key transcription factors or activators peroxisome proliferator-activated receptor gamma (Ppar gamma), CCAAT enhancer-bind protein alpha (C/ebp alpha) and fatty acid binding protein 4 (Fabp4). Moreover, the mRNA expression lipolytic genes including peroxisome proliferator-activated receptor delta (Ppar delta) and mitochondrial uncoupling protein 2 (Ucp2) were induced by the fermentation products of non-digestible fiber isolated from common beans counteract adipogenesis through regulation of key targets. Altogether, optimizing gut microbiota by nutritionally adequate level of dietary Se and non-digestible fiber appears to represent a promising strategy to control or prevent early onset of aging and age-related metabolic diseases. Advisors/Committee Members: Din-Pow Ma (committee member), Ramakrishna Nannapaneni (committee member), Sam K. C. Chang (committee member).

Subjects/Keywords: microbiota; dietary selenium; non-digestible fiber

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APA (6^th Edition):

Lu, H. (2017). Effects of non-digestible fiber of common beans and dietary selenium on gut microbiota. (Doctoral Dissertation). Mississippi State University. Retrieved from http://sun.library.msstate.edu/ETD-db/theses/available/etd-03092017-111206/ ;

Chicago Manual of Style (16^th Edition):

Lu, Hsin-Yi. “Effects of non-digestible fiber of common beans and dietary selenium on gut microbiota.” 2017. Doctoral Dissertation, Mississippi State University. Accessed April 12, 2021. http://sun.library.msstate.edu/ETD-db/theses/available/etd-03092017-111206/ ;.

MLA Handbook (7^th Edition):

Lu, Hsin-Yi. “Effects of non-digestible fiber of common beans and dietary selenium on gut microbiota.” 2017. Web. 12 Apr 2021.

Vancouver:

Lu H. Effects of non-digestible fiber of common beans and dietary selenium on gut microbiota. [Internet] [Doctoral dissertation]. Mississippi State University; 2017. [cited 2021 Apr 12]. Available from: http://sun.library.msstate.edu/ETD-db/theses/available/etd-03092017-111206/ ;.

Council of Science Editors:

Lu H. Effects of non-digestible fiber of common beans and dietary selenium on gut microbiota. [Doctoral Dissertation]. Mississippi State University; 2017. Available from: http://sun.library.msstate.edu/ETD-db/theses/available/etd-03092017-111206/ ;

Mississippi State University

12. Desai, Monil Ajitbhai. ESSENTIAL OILS REDUCE LISTERIA MONOCYTOGENES FROM BIOFILM SURFACES AND FRESH CATFISH FILLETS.

Degree: MS, Food Science, Nutrition, and Health Promotion, 2011, Mississippi State University

URL: http://sun.library.msstate.edu/ETD-db/theses/available/etd-11032011-173758/ ;

► The present work examines the antimicrobial efficacy of the essential oils of thyme, oregano and carvacrol against L. monocytogenes biofilms produced on stainless steel… (more)

Subjects/Keywords: carvacrol; essential oils; catfish fillets; biofilms; L. monocytogenes

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APA (6^th Edition):

Desai, M. A. (2011). ESSENTIAL OILS REDUCE LISTERIA MONOCYTOGENES FROM BIOFILM SURFACES AND FRESH CATFISH FILLETS. (Masters Thesis). Mississippi State University. Retrieved from http://sun.library.msstate.edu/ETD-db/theses/available/etd-11032011-173758/ ;

Chicago Manual of Style (16^th Edition):

Desai, Monil Ajitbhai. “ESSENTIAL OILS REDUCE LISTERIA MONOCYTOGENES FROM BIOFILM SURFACES AND FRESH CATFISH FILLETS.” 2011. Masters Thesis, Mississippi State University. Accessed April 12, 2021. http://sun.library.msstate.edu/ETD-db/theses/available/etd-11032011-173758/ ;.

MLA Handbook (7^th Edition):

Desai, Monil Ajitbhai. “ESSENTIAL OILS REDUCE LISTERIA MONOCYTOGENES FROM BIOFILM SURFACES AND FRESH CATFISH FILLETS.” 2011. Web. 12 Apr 2021.

Vancouver:

Desai MA. ESSENTIAL OILS REDUCE LISTERIA MONOCYTOGENES FROM BIOFILM SURFACES AND FRESH CATFISH FILLETS. [Internet] [Masters thesis]. Mississippi State University; 2011. [cited 2021 Apr 12]. Available from: http://sun.library.msstate.edu/ETD-db/theses/available/etd-11032011-173758/ ;.

Council of Science Editors:

Desai MA. ESSENTIAL OILS REDUCE LISTERIA MONOCYTOGENES FROM BIOFILM SURFACES AND FRESH CATFISH FILLETS. [Masters Thesis]. Mississippi State University; 2011. Available from: http://sun.library.msstate.edu/ETD-db/theses/available/etd-11032011-173758/ ;

Mississippi State University

13. Gao, Haoran. Characterization and value-added utilization of the proteins extracted from the by-products of catfish fillet processing plant.

Degree: MS, Food Science, Nutrition, and Health Promotion, 2016, Mississippi State University

URL: http://sun.library.msstate.edu/ETD-db/theses/available/etd-10252016-154854/ ;

► Proteins in catfish by-products were extracted by two methods: Alkaline extraction (AE) and salt extraction (SE). Properties of the fish protein isolate (FPI) were… (more)

Subjects/Keywords: Catfish by-products; surimi gel; protein extraction

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APA (6^th Edition):

Gao, H. (2016). Characterization and value-added utilization of the proteins extracted from the by-products of catfish fillet processing plant. (Masters Thesis). Mississippi State University. Retrieved from http://sun.library.msstate.edu/ETD-db/theses/available/etd-10252016-154854/ ;

Chicago Manual of Style (16^th Edition):

Gao, Haoran. “Characterization and value-added utilization of the proteins extracted from the by-products of catfish fillet processing plant.” 2016. Masters Thesis, Mississippi State University. Accessed April 12, 2021. http://sun.library.msstate.edu/ETD-db/theses/available/etd-10252016-154854/ ;.

MLA Handbook (7^th Edition):

Gao, Haoran. “Characterization and value-added utilization of the proteins extracted from the by-products of catfish fillet processing plant.” 2016. Web. 12 Apr 2021.

Vancouver:

Gao H. Characterization and value-added utilization of the proteins extracted from the by-products of catfish fillet processing plant. [Internet] [Masters thesis]. Mississippi State University; 2016. [cited 2021 Apr 12]. Available from: http://sun.library.msstate.edu/ETD-db/theses/available/etd-10252016-154854/ ;.

Council of Science Editors:

Gao H. Characterization and value-added utilization of the proteins extracted from the by-products of catfish fillet processing plant. [Masters Thesis]. Mississippi State University; 2016. Available from: http://sun.library.msstate.edu/ETD-db/theses/available/etd-10252016-154854/ ;

Mississippi State University

14. Dhakal, Janak. The effects of sub-lethal chlorine induced oxidative stress on biofilm formation and thermal resistance of Salmonella.

Degree: PhD, Poultry Science, 2016, Mississippi State University

URL: http://sun.library.msstate.edu/ETD-db/theses/available/etd-10282016-105737/ ;

► The effect of sub-lethal chlorine stress on various strains/serotypes of Salmonella on biofilm formation and thermal resistance was studied. The effect of oxidative stress… (more)

▼ The effect of sub-lethal chlorine stress on various strains/serotypes of Salmonella on biofilm formation and thermal resistance was studied. The effect of oxidative stress (induced by 150 ppm of chlorine in TSB) on Salmonella biofilm formation on polystyrene and stainless steel surfaces at three temperatures (4°C, 30°C, and room temperature) in nutrient rich (full strength TSB) and nutrient limited conditions (1/10^th TSB) was evaluated. On polystyrene surface, chlorine stressed S. Heidelberg (strain ID 72), S. Newport (strain ID 107) and S. Typhimurium (ATCC 14028) formed stronger (P < 0.05) biofilms at 30°C. On stainless steel, the chlorine stressed S. Heidelberg (ATCC 8326) and S. Enteritidis (ATCC 4931) at room temperature formed stronger (P < 0.05) biofilms as compared to the non-stressed control cells. The thermal resistance of short-term (1h) and long-term (27d) chlorine stressed Salmonella Heidelberg and S. Typhimurium were compared with the non-stressed controls at three different temperatures (55°C, 58°C and 61°C) and two growth phases (logarithmic and stationary). The short-term stressed log phase cells (both serotypes) were found to be more sensitive (P< 0.05) to thermal inactivation in TSB. Upon long-term sub-lethal chlorine exposure, Salmonella developed a rugose morphotype on tryptic soy agar at 37°C. The rugose morphotype provided significant thermal protection (P< 0.05) against heat stress as compared to smooth morphotype. In chicken broth, at 55°C, short-term chlorine stressed stationary phase S. Typhimurium displayed a higher D₅₅ value compared to non-stressed cells. The findings from this research reveal that some Salmonella strains have the potential to form stronger biofilms and exhibit higher thermal tolerance upon exposure to sub-lethal chlorine concentration. Advisors/Committee Members: Ramakrishna Nannapaneni (committee member), Aaron S. Kiess (committee member), Taejo Kim (committee member), Chander Shekhar Sharma (chair), Christopher D. McDaniel (chair).

Subjects/Keywords: chicken broth; D-value; thermal resistance; rugose morphotype; tryptic soy broth; plastic; stainless steel; biofilm; chlorine; Salmonella; oxidative stress

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APA (6^th Edition):

Dhakal, J. (2016). The effects of sub-lethal chlorine induced oxidative stress on biofilm formation and thermal resistance of Salmonella. (Doctoral Dissertation). Mississippi State University. Retrieved from http://sun.library.msstate.edu/ETD-db/theses/available/etd-10282016-105737/ ;

Chicago Manual of Style (16^th Edition):

Dhakal, Janak. “The effects of sub-lethal chlorine induced oxidative stress on biofilm formation and thermal resistance of Salmonella.” 2016. Doctoral Dissertation, Mississippi State University. Accessed April 12, 2021. http://sun.library.msstate.edu/ETD-db/theses/available/etd-10282016-105737/ ;.

MLA Handbook (7^th Edition):

Dhakal, Janak. “The effects of sub-lethal chlorine induced oxidative stress on biofilm formation and thermal resistance of Salmonella.” 2016. Web. 12 Apr 2021.

Vancouver:

Dhakal J. The effects of sub-lethal chlorine induced oxidative stress on biofilm formation and thermal resistance of Salmonella. [Internet] [Doctoral dissertation]. Mississippi State University; 2016. [cited 2021 Apr 12]. Available from: http://sun.library.msstate.edu/ETD-db/theses/available/etd-10282016-105737/ ;.

Council of Science Editors:

Dhakal J. The effects of sub-lethal chlorine induced oxidative stress on biofilm formation and thermal resistance of Salmonella. [Doctoral Dissertation]. Mississippi State University; 2016. Available from: http://sun.library.msstate.edu/ETD-db/theses/available/etd-10282016-105737/ ;

Mississippi State University

15. De Abrew Abeysundara, Piumi. Growth and biofilm formation by Listeria monocytogenes and Salmonella spp. in cantaloupe extracts on four food-contact surfaces at 22°C and 10°C.

Degree: PhD, Food Science, Nutrition, and Health Promotion, 2017, Mississippi State University

URL: http://sun.library.msstate.edu/ETD-db/theses/available/etd-11142016-211302/ ;

► Center for Disease Control and Food and Drug Administration reports indicate that cantaloupe is one of the five most likely fruits and vegetables to… (more)

▼ Center for Disease Control and Food and Drug Administration reports indicate that cantaloupe is one of the five most likely fruits and vegetables to cause a foodborne disease outbreak. Cantaloupe is a potential hazardous food based on the FDA food code since it is capable of supporting pathogen growth due to its low acidity and high moisture content. The objectives of this study were to determine the effect of strain and temperature on growth and biofilm formation of L. monocytogenes and Salmonella spp. in cantaloupe flesh and peel extracts on different food-contact processing surfaces. Growth of L. monocytogenes and Salmonella strains was greater in high cantaloupe flesh and peel extract concentration at 22°C and 10°C. In 50 mg/ml of cantaloupe flesh or peel extract, the cell numbers of L. monocytogenes and Salmonella increased by 5.0-5.5 log CFU/ml in 40 h at 22°C and 1-3.5 log CFU/ml in 72 h at 10°C. In 2 mg/ml of cantaloupe flesh or peel extract, the cell numbers of L. monocytogenes and Salmonella increased by 4.0-4.5 log CFU/ml in 72 h at 22°C but no change in log CFU/ml in 72 h at 10°C. There were no differences (P ˃ 0.05) among L. monocytogenes orSalmonella strains for biofilm formation in cantaloupe extracts, but biofilm formation was greater (P < 0.05) at high temperature and high cantaloupe flesh or peel extract concentration. In 50 mg/ml cantaloupe flesh or peel extract, L. monocytogenes and Salmonella produced biofilms of 7 log CFU/coupon in 4 days at 22°C and 4-5 log CFU/coupon in 7 days at 10°C. In 2 mg/ml cantaloupe flesh or peel extract, L. monocytogenes and Salmonella produced biofilms of 5-6 log CFU/coupon in 4 days at 22°C and 3-4 log CFU/coupon in 7 days at 10°C. L. monocytogenes and Salmonella spp. formed less biofilms (P < 0.05) on buna-n rubber when compared to stainless steel, polyethylene and polyurethane surfaces. These findings indicate that a very low concentration of nutrients that are leaked from cantaloupe flesh or peel can induce growth and biofilm formation in L. monocytogenes and Salmonella spp. on different food-contact surfaces. Advisors/Committee Members: Ramakrishna Nannapaneni (chair), Din-Pow Ma (committee member), M. Wes Schilling (committee member), Chander Shekhar Sharma (committee member), Barakat S. M. Mahmoud (committee member).

Subjects/Keywords: Listeria; Salmonella; Cantaloupe; biofilm; Growth

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APA (6^th Edition):

De Abrew Abeysundara, P. (2017). Growth and biofilm formation by Listeria monocytogenes and Salmonella spp. in cantaloupe extracts on four food-contact surfaces at 22°C and 10°C. (Doctoral Dissertation). Mississippi State University. Retrieved from http://sun.library.msstate.edu/ETD-db/theses/available/etd-11142016-211302/ ;

Chicago Manual of Style (16^th Edition):

De Abrew Abeysundara, Piumi. “Growth and biofilm formation by Listeria monocytogenes and Salmonella spp. in cantaloupe extracts on four food-contact surfaces at 22°C and 10°C.” 2017. Doctoral Dissertation, Mississippi State University. Accessed April 12, 2021. http://sun.library.msstate.edu/ETD-db/theses/available/etd-11142016-211302/ ;.

MLA Handbook (7^th Edition):

De Abrew Abeysundara, Piumi. “Growth and biofilm formation by Listeria monocytogenes and Salmonella spp. in cantaloupe extracts on four food-contact surfaces at 22°C and 10°C.” 2017. Web. 12 Apr 2021.

Vancouver:

De Abrew Abeysundara P. Growth and biofilm formation by Listeria monocytogenes and Salmonella spp. in cantaloupe extracts on four food-contact surfaces at 22°C and 10°C. [Internet] [Doctoral dissertation]. Mississippi State University; 2017. [cited 2021 Apr 12]. Available from: http://sun.library.msstate.edu/ETD-db/theses/available/etd-11142016-211302/ ;.

Council of Science Editors:

De Abrew Abeysundara P. Growth and biofilm formation by Listeria monocytogenes and Salmonella spp. in cantaloupe extracts on four food-contact surfaces at 22°C and 10°C. [Doctoral Dissertation]. Mississippi State University; 2017. Available from: http://sun.library.msstate.edu/ETD-db/theses/available/etd-11142016-211302/ ;

Mississippi State University

16. Oladunjoye, Ademola. CONTROL OF SALMONELLA BIOFILMS BY ESSENTIAL OILS AND REDUCTION OF SALMONELLA IN GROUND TURKEY BY LAURIC ARGINATE AND CARVACROL.

Degree: MS, Food Science, Nutrition, and Health Promotion, 2012, Mississippi State University

URL: http://sun.library.msstate.edu/ETD-db/theses/available/etd-03072012-005555/ ;

► Salmonella is often associated with retail poultry products. Our research evaluated the effect of temperature on the biofilm formation by Salmonella spp. and the… (more)

Subjects/Keywords: Salmonella; Essential oil; Cavarcrol; Lauric arginate.

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APA (6^th Edition):

Oladunjoye, A. (2012). CONTROL OF SALMONELLA BIOFILMS BY ESSENTIAL OILS AND REDUCTION OF SALMONELLA IN GROUND TURKEY BY LAURIC ARGINATE AND CARVACROL. (Masters Thesis). Mississippi State University. Retrieved from http://sun.library.msstate.edu/ETD-db/theses/available/etd-03072012-005555/ ;

Chicago Manual of Style (16^th Edition):

Oladunjoye, Ademola. “CONTROL OF SALMONELLA BIOFILMS BY ESSENTIAL OILS AND REDUCTION OF SALMONELLA IN GROUND TURKEY BY LAURIC ARGINATE AND CARVACROL.” 2012. Masters Thesis, Mississippi State University. Accessed April 12, 2021. http://sun.library.msstate.edu/ETD-db/theses/available/etd-03072012-005555/ ;.

MLA Handbook (7^th Edition):

Oladunjoye, Ademola. “CONTROL OF SALMONELLA BIOFILMS BY ESSENTIAL OILS AND REDUCTION OF SALMONELLA IN GROUND TURKEY BY LAURIC ARGINATE AND CARVACROL.” 2012. Web. 12 Apr 2021.

Vancouver:

Oladunjoye A. CONTROL OF SALMONELLA BIOFILMS BY ESSENTIAL OILS AND REDUCTION OF SALMONELLA IN GROUND TURKEY BY LAURIC ARGINATE AND CARVACROL. [Internet] [Masters thesis]. Mississippi State University; 2012. [cited 2021 Apr 12]. Available from: http://sun.library.msstate.edu/ETD-db/theses/available/etd-03072012-005555/ ;.

Council of Science Editors:

Oladunjoye A. CONTROL OF SALMONELLA BIOFILMS BY ESSENTIAL OILS AND REDUCTION OF SALMONELLA IN GROUND TURKEY BY LAURIC ARGINATE AND CARVACROL. [Masters Thesis]. Mississippi State University; 2012. Available from: http://sun.library.msstate.edu/ETD-db/theses/available/etd-03072012-005555/ ;

Mississippi State University

17. Bae, Dongryeoul. STRESS RESPONSES AND ATTACHMENT OF LISTERIA MONOCYTOGENES IN FOOD.

Degree: PhD, Veterinary Medicine, College of, 2012, Mississippi State University

URL: http://sun.library.msstate.edu/ETD-db/theses/available/etd-04052012-114447/ ;

► The rates of the US hospitalization and mortality caused by Listeria monocytogenes was estimated to be the highest of 31 food-borne pathogens including Salmonella,… (more)

▼ The rates of the US hospitalization and mortality caused by Listeria monocytogenes was estimated to be the highest of 31 food-borne pathogens including Salmonella, Escherichia coli, Campylobacter, and Clostridium. This pathogen has an ability to survive under extreme conditions widely found in the natural environment and food. Among 13 serovars L. monocytogenes serovar 4b, 1/2a and 1/2b are mainly associated with human listeriosis outbreaks. The deadliest outbreaks of human listeriosis and massive product recalls in multi-states were associated with ready-to-eat (RTE) food products such as mexican-style cheese, turkey deli meat, cabbage, and cantaloupes contaminated with the bacterium. Thus, contamination of food products with L. monocytogenes is a major concern for the food industry, regulatory agents and consumers. This study used oligonucleotide probe-based DNA array, quantitative real time RT-PCR, gene manipulation, biochemical assays, and electron microscopy techniques to better understand the molecular mechanisms of L. monocytogenes under stress conditions on various food matrices,. The transcriptome profiles of L. monocytogenes via microarray analysis and quantitative PCR identified genes that are involved in adaptation, attachment, or survival and growth of the pathogen under a stress condition on a food matrix. The mechanistic and functional studies further characterized the biological properties of L. monocytogenes in various RTE food products. We showed that specific genes involved in energy metabolism, biosynthesis of proteins, and cellular processes to affect listerial growth or adaptation to a RTE meat matrix were changed with no associated changes in virulence factor expression. We also reported that the effects of salt stress on the expression of genes involved in PTS and its related metabolic enzymes in L. monocytogenes. In addition, a novel gene involved in attachment to RTE vegetables and fruits was discovered. The concern about the prevalence of L. monocytogenes in RTE food has been escalated by recent food-borne outbreaks, suggesting that the prevention of human listeriosis become the top priority for the food industry. Data from these studies help us to better understand the survival, growth and contamination of the bacterium under different conditions. The information will help the development of prevention strategies in RTE meat products, vegetables and fruits. Advisors/Committee Members: Chinling Wang (chair), Larry A. Hanson (committee member), Keun Seok Seo (committee member), Janet R. Donaldson (committee member), Ramakrishna Nannapaneni (committee member).

Subjects/Keywords: attachment; PTS; gene expression; stress; listeria

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APA (6^th Edition):

Bae, D. (2012). STRESS RESPONSES AND ATTACHMENT OF LISTERIA MONOCYTOGENES IN FOOD. (Doctoral Dissertation). Mississippi State University. Retrieved from http://sun.library.msstate.edu/ETD-db/theses/available/etd-04052012-114447/ ;

Chicago Manual of Style (16^th Edition):

Bae, Dongryeoul. “STRESS RESPONSES AND ATTACHMENT OF LISTERIA MONOCYTOGENES IN FOOD.” 2012. Doctoral Dissertation, Mississippi State University. Accessed April 12, 2021. http://sun.library.msstate.edu/ETD-db/theses/available/etd-04052012-114447/ ;.

MLA Handbook (7^th Edition):

Bae, Dongryeoul. “STRESS RESPONSES AND ATTACHMENT OF LISTERIA MONOCYTOGENES IN FOOD.” 2012. Web. 12 Apr 2021.

Vancouver:

Bae D. STRESS RESPONSES AND ATTACHMENT OF LISTERIA MONOCYTOGENES IN FOOD. [Internet] [Doctoral dissertation]. Mississippi State University; 2012. [cited 2021 Apr 12]. Available from: http://sun.library.msstate.edu/ETD-db/theses/available/etd-04052012-114447/ ;.

Council of Science Editors:

Bae D. STRESS RESPONSES AND ATTACHMENT OF LISTERIA MONOCYTOGENES IN FOOD. [Doctoral Dissertation]. Mississippi State University; 2012. Available from: http://sun.library.msstate.edu/ETD-db/theses/available/etd-04052012-114447/ ;

Mississippi State University

18. Weerasinghe, Sashie. Use of whey-based edible coatings as antioxidative and antimicrobial agents.

Degree: PhD, Food Science, Nutrition, and Health Promotion, 2012, Mississippi State University

URL: http://sun.library.msstate.edu/ETD-db/theses/available/etd-06232012-132127/ ;

► Edam and Cheddar whey were thermized (T) for different time periods (530 min) at 70 degrees Celsius, vacuum evaporated, and spray dried to obtain… (more)

▼ Edam and Cheddar whey were thermized (T) for different time periods (530 min) at 70 degrees Celsius, vacuum evaporated, and spray dried to obtain whey powders (WP). Native and thermized WP were evaluated for antioxidative properties. Edam and Cheddar WP significantly reduced thiobarbituric acid-reactive substances (TBARS) and peroxide value (PV) in ferric-catalyzed soybean oil emulsions. Thermization significantly improved antioxidative properties of WP with 5T, 10T, and 15T treatments showing better protective effects compared to 20T and 30T treatments. Based on these results, native (0T) and thermized (5T, 10T, and 15T) Edam and Cheddar WP coatings, with and without enzymatically hydrolyzed casein (CH), were used to reduce oxidative degradation and moisture loss of cubed beef steak and pork loin. Thermized treatments significantly reduced TBARS and PV in both types of meat, with CH containing treatments showing enhanced antioxidative properties. Protein oxidation as reflected by carbonyl formation and a decrease in sulfhydryls was also reduced by thermization. Treated and native WP coatings significantly reduced moisture loss of meat samples. Cubed beef steak treated with Cheddar WP coatings were evaluated for microbiological quality and basic sensory attributes. Although not statistically significant, 5T, 10T, and 10TCH treatments numerically showed potential for microbial reduction up to 4 days of storage. Sensory evaluation showed significant protection of key sensory attributes by treatments throughout the storage period when compared to controls with the 5 min thermization showing the best effect on lowering off-flavor development based on sensory scores. The effect of pH and glucomannan (GM) on antioxidative properties of thermized (5T) Cheddar WP coatings applied to catfish fillets was also investigated. Coatings at pH 7.0, 7.5, and 8.0 (with GM) showed markedly greater protection against oxidative degradation compared to coatings without GM, as reflected by TBARS values and PV after 7 days of storage. Carbonyl formation and oxidation of sulfhydryl groups were also significantly reduced by coatings containing GM. Cheddar WP-based edible coatings (pH 7.08.0) with GM markedly reduced lipid oxidation and protein oxidation of fresh catfish fillets. Advisors/Committee Members: Z. Zee Haque (chair), Juan L. Silva (committee member), J. Byron Williams (committee member), Diane K. Tidwell (committee member), Ramakrishna Nannapaneni (committee member).

Subjects/Keywords: catfish fillets; thermization; whey coating; oxidation; shelf-life; cubed steak; pork loin; glucomannan

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APA (6^th Edition):

Weerasinghe, S. (2012). Use of whey-based edible coatings as antioxidative and antimicrobial agents. (Doctoral Dissertation). Mississippi State University. Retrieved from http://sun.library.msstate.edu/ETD-db/theses/available/etd-06232012-132127/ ;

Chicago Manual of Style (16^th Edition):

Weerasinghe, Sashie. “Use of whey-based edible coatings as antioxidative and antimicrobial agents.” 2012. Doctoral Dissertation, Mississippi State University. Accessed April 12, 2021. http://sun.library.msstate.edu/ETD-db/theses/available/etd-06232012-132127/ ;.

MLA Handbook (7^th Edition):

Weerasinghe, Sashie. “Use of whey-based edible coatings as antioxidative and antimicrobial agents.” 2012. Web. 12 Apr 2021.

Vancouver:

Weerasinghe S. Use of whey-based edible coatings as antioxidative and antimicrobial agents. [Internet] [Doctoral dissertation]. Mississippi State University; 2012. [cited 2021 Apr 12]. Available from: http://sun.library.msstate.edu/ETD-db/theses/available/etd-06232012-132127/ ;.

Council of Science Editors:

Weerasinghe S. Use of whey-based edible coatings as antioxidative and antimicrobial agents. [Doctoral Dissertation]. Mississippi State University; 2012. Available from: http://sun.library.msstate.edu/ETD-db/theses/available/etd-06232012-132127/ ;

Mississippi State University

19. De Abrew Abeysundara, Piumi. Formation of oxidative-stress resistant phenotypes of Listeria monocytogenes serotypes 1/2a and 4b and their stability at 37^°C and 4^°C.

Degree: MS, Food Science, Nutrition, and Health Promotion, 2013, Mississippi State University

URL: http://sun.library.msstate.edu/ETD-db/theses/available/etd-10292013-105109/ ;

► The purpose of this study was to induce an oxidative-stress adaptation in Listeria monocytogenes Bug600 (serotype 1/2a) and F1057 (serotype 4b) by pre-exposing to… (more)

Subjects/Keywords: Alkali stress; oxidative stress; Listeria monocytogenes

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APA (6^th Edition):

De Abrew Abeysundara, P. (2013). Formation of oxidative-stress resistant phenotypes of Listeria monocytogenes serotypes 1/2a and 4b and their stability at 37^°C and 4^°C. (Masters Thesis). Mississippi State University. Retrieved from http://sun.library.msstate.edu/ETD-db/theses/available/etd-10292013-105109/ ;

Chicago Manual of Style (16^th Edition):

De Abrew Abeysundara, Piumi. “Formation of oxidative-stress resistant phenotypes of Listeria monocytogenes serotypes 1/2a and 4b and their stability at 37^°C and 4^°C.” 2013. Masters Thesis, Mississippi State University. Accessed April 12, 2021. http://sun.library.msstate.edu/ETD-db/theses/available/etd-10292013-105109/ ;.

MLA Handbook (7^th Edition):

De Abrew Abeysundara, Piumi. “Formation of oxidative-stress resistant phenotypes of Listeria monocytogenes serotypes 1/2a and 4b and their stability at 37^°C and 4^°C.” 2013. Web. 12 Apr 2021.

Vancouver:

De Abrew Abeysundara P. Formation of oxidative-stress resistant phenotypes of Listeria monocytogenes serotypes 1/2a and 4b and their stability at 37^°C and 4^°C. [Internet] [Masters thesis]. Mississippi State University; 2013. [cited 2021 Apr 12]. Available from: http://sun.library.msstate.edu/ETD-db/theses/available/etd-10292013-105109/ ;.

Council of Science Editors:

De Abrew Abeysundara P. Formation of oxidative-stress resistant phenotypes of Listeria monocytogenes serotypes 1/2a and 4b and their stability at 37^°C and 4^°C. [Masters Thesis]. Mississippi State University; 2013. Available from: http://sun.library.msstate.edu/ETD-db/theses/available/etd-10292013-105109/ ;

20. Tao, Jingming. THERMOSTABILITY OF SWEET WHEY AS INFLUENCED BY THERMIZATION AND ADDITION OF ENZYMATIC HYDROLYZATE OF CASEINATE.

Degree: MS, Food Science, Nutrition, and Health Promotion, 2011, Mississippi State University

URL: http://sun.library.msstate.edu/ETD-db/theses/available/etd-11042011-182652/ ;

► Sweet whey is the liquid that separates from the cheese curd during manufacture of cheeses like Edam and Cheddar. Though highly nutritious, problems associated… (more)

Subjects/Keywords: thermostability; whey

…from mixed cattle herd (16.7% Jersey and 83.3% Holstein) from Mississippi State… …from the manufacture of Edam and Cheddar cheese was collected from Mississippi State… …University Dairy Farm, Starkville, MS, USA. Enzymatic hydrolyzate of caseinate was made by the… …University Dairy Plant, and skimmed through a de-creaming separator (Mueller, Springfield, MO…

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APA (6^th Edition):

Tao, J. (2011). THERMOSTABILITY OF SWEET WHEY AS INFLUENCED BY THERMIZATION AND ADDITION OF ENZYMATIC HYDROLYZATE OF CASEINATE. (Masters Thesis). Mississippi State University. Retrieved from http://sun.library.msstate.edu/ETD-db/theses/available/etd-11042011-182652/ ;

Chicago Manual of Style (16^th Edition):

Tao, Jingming. “THERMOSTABILITY OF SWEET WHEY AS INFLUENCED BY THERMIZATION AND ADDITION OF ENZYMATIC HYDROLYZATE OF CASEINATE.” 2011. Masters Thesis, Mississippi State University. Accessed April 12, 2021. http://sun.library.msstate.edu/ETD-db/theses/available/etd-11042011-182652/ ;.

MLA Handbook (7^th Edition):

Tao, Jingming. “THERMOSTABILITY OF SWEET WHEY AS INFLUENCED BY THERMIZATION AND ADDITION OF ENZYMATIC HYDROLYZATE OF CASEINATE.” 2011. Web. 12 Apr 2021.

Vancouver:

Tao J. THERMOSTABILITY OF SWEET WHEY AS INFLUENCED BY THERMIZATION AND ADDITION OF ENZYMATIC HYDROLYZATE OF CASEINATE. [Internet] [Masters thesis]. Mississippi State University; 2011. [cited 2021 Apr 12]. Available from: http://sun.library.msstate.edu/ETD-db/theses/available/etd-11042011-182652/ ;.

Council of Science Editors:

Tao J. THERMOSTABILITY OF SWEET WHEY AS INFLUENCED BY THERMIZATION AND ADDITION OF ENZYMATIC HYDROLYZATE OF CASEINATE. [Masters Thesis]. Mississippi State University; 2011. Available from: http://sun.library.msstate.edu/ETD-db/theses/available/etd-11042011-182652/ ;

21. Theradiyil Sukumaran, Anuraj. Efficacy of lytic bacteriophage preparation and chemical antimicrobials in reducing Salmonella on chicken meat.

Degree: MS, Poultry Science, 2015, Mississippi State University

URL: http://sun.library.msstate.edu/ETD-db/theses/available/etd-04022015-115316/ ;

► Antimicrobial efficacy of recently approved lytic bacteriophage preparation Salmofresh against Salmonella was evaluated on chicken breast fillets as dip and surface application, which reduced… (more)

Subjects/Keywords: antimicrobial; bacteriophage; chicken; Salmonella

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APA (6^th Edition):

Theradiyil Sukumaran, A. (2015). Efficacy of lytic bacteriophage preparation and chemical antimicrobials in reducing Salmonella on chicken meat. (Masters Thesis). Mississippi State University. Retrieved from http://sun.library.msstate.edu/ETD-db/theses/available/etd-04022015-115316/ ;

Chicago Manual of Style (16^th Edition):

Theradiyil Sukumaran, Anuraj. “Efficacy of lytic bacteriophage preparation and chemical antimicrobials in reducing Salmonella on chicken meat.” 2015. Masters Thesis, Mississippi State University. Accessed April 12, 2021. http://sun.library.msstate.edu/ETD-db/theses/available/etd-04022015-115316/ ;.

MLA Handbook (7^th Edition):

Theradiyil Sukumaran, Anuraj. “Efficacy of lytic bacteriophage preparation and chemical antimicrobials in reducing Salmonella on chicken meat.” 2015. Web. 12 Apr 2021.

Vancouver:

Theradiyil Sukumaran A. Efficacy of lytic bacteriophage preparation and chemical antimicrobials in reducing Salmonella on chicken meat. [Internet] [Masters thesis]. Mississippi State University; 2015. [cited 2021 Apr 12]. Available from: http://sun.library.msstate.edu/ETD-db/theses/available/etd-04022015-115316/ ;.

Council of Science Editors:

Theradiyil Sukumaran A. Efficacy of lytic bacteriophage preparation and chemical antimicrobials in reducing Salmonella on chicken meat. [Masters Thesis]. Mississippi State University; 2015. Available from: http://sun.library.msstate.edu/ETD-db/theses/available/etd-04022015-115316/ ;

22. Kin, Sovann. EFFECTS OF PHOSPHATE TYPE, ANTIMICROBIALS AND PROCESSING METHODS ON THE QUALITY, SHELF-LIFE AND SENSORY CHARACTERISTICS OF ENHANCED CATFISH FILLETS.

Degree: PhD, Food Science, Nutrition, and Health Promotion, 2011, Mississippi State University

URL: http://sun.library.msstate.edu/ETD-db/theses/available/etd-03242011-144852/ ;

► Catfish fillets that were enhanced with salt and various phosphate treatments through vacuum tumbling or multi-needle injection were evaluated for yield, protein exudate (only… (more)

▼ Catfish fillets that were enhanced with salt and various phosphate treatments through vacuum tumbling or multi-needle injection were evaluated for yield, protein exudate (only tumbling), surface color, pH, cooking loss, tenderness, purge loss and shelf-life. An agglomerated sodium phosphate blend (AGSP) was the optimum treatment for both vacuum tumbling and multi-needle injection and was further utilized in conjunction with potassium lactate (PL) and/or potassium acetate (PA) through vacuum tumbling to determine their effect on the quality, shelf-life and sensory characteristics of enhanced catfish fillets. In addition, the combination of AGSP and PA+PL that maximized shelf-life was further utilized in conjunction with liquid or wood smoking to evaluate the quality and inhibition of L. monocytogenes growth in ready-to-eat (RTE) smoked catfish fillets. All phosphate treatments increased (P<0.05) tenderness, but AGSP that contained mono-, tri-, and polyphosphates increased (P<0.05) pH and yield and decreased (P<0.05) yellowness in both tumbling and injection systems when compared to the control treatment. In addition, AGSP decreased (P<0.05) protein exudate when fillets were tumbled and increased (P<0.05) solution pick-up when injected. Psychrotrophic plate counts (PPC) for all phosphate treatments were similar to the control at each storage time and reached 7 log CFU/g by day 7 of storage; however, when AGSP was used in conjunction with PA+PL, PPC and sensory spoilage scores of raw catfish fillets were lower (P<0.05) than the control at each storage time. Marinating with a combination of 0.25% PA and 0.58% PL increased shelf-life (P<0.05) to between 10 and 14 days when compared to the control which had a shelf-life between 7 and 10 days. In addition, consumers preferred (P<0.05) fried catfish fillets that were treated with AGSP with and without PA+PL when compared to non-marinated controls with respect to appearance, flavor and overall acceptability. In conclusion, AGSP optimized yield and improved the quality of refrigerated catfish fillets, and extended shelf-life three days over other treatments when combined with PA+PL. This combined treatment also enhanced sensory properties of fried catfish fillets and had a synergistic effect with wood smoke constituents that inhibited the growth of L. monocytogenes on RTE smoked catfish fillets. Advisors/Committee Members: M. Wes Schilling (chair), Juan L. Silva (committee member), Brian Smith (committee member), Ramakrishna Nannapaneni (committee member), Jason M. Behrends (committee member).

Subjects/Keywords: wood smoke; liquid smoke; potassium acetate; potassium lactate; injection; vacuum tumbling; agglomerated phosphates; sodium tripolyphosphate; catfish fillet

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APA (6^th Edition):

Kin, S. (2011). EFFECTS OF PHOSPHATE TYPE, ANTIMICROBIALS AND PROCESSING METHODS ON THE QUALITY, SHELF-LIFE AND SENSORY CHARACTERISTICS OF ENHANCED CATFISH FILLETS. (Doctoral Dissertation). Mississippi State University. Retrieved from http://sun.library.msstate.edu/ETD-db/theses/available/etd-03242011-144852/ ;

Chicago Manual of Style (16^th Edition):

Kin, Sovann. “EFFECTS OF PHOSPHATE TYPE, ANTIMICROBIALS AND PROCESSING METHODS ON THE QUALITY, SHELF-LIFE AND SENSORY CHARACTERISTICS OF ENHANCED CATFISH FILLETS.” 2011. Doctoral Dissertation, Mississippi State University. Accessed April 12, 2021. http://sun.library.msstate.edu/ETD-db/theses/available/etd-03242011-144852/ ;.

MLA Handbook (7^th Edition):

Kin, Sovann. “EFFECTS OF PHOSPHATE TYPE, ANTIMICROBIALS AND PROCESSING METHODS ON THE QUALITY, SHELF-LIFE AND SENSORY CHARACTERISTICS OF ENHANCED CATFISH FILLETS.” 2011. Web. 12 Apr 2021.

Vancouver:

Kin S. EFFECTS OF PHOSPHATE TYPE, ANTIMICROBIALS AND PROCESSING METHODS ON THE QUALITY, SHELF-LIFE AND SENSORY CHARACTERISTICS OF ENHANCED CATFISH FILLETS. [Internet] [Doctoral dissertation]. Mississippi State University; 2011. [cited 2021 Apr 12]. Available from: http://sun.library.msstate.edu/ETD-db/theses/available/etd-03242011-144852/ ;.

Council of Science Editors:

Kin S. EFFECTS OF PHOSPHATE TYPE, ANTIMICROBIALS AND PROCESSING METHODS ON THE QUALITY, SHELF-LIFE AND SENSORY CHARACTERISTICS OF ENHANCED CATFISH FILLETS. [Doctoral Dissertation]. Mississippi State University; 2011. Available from: http://sun.library.msstate.edu/ETD-db/theses/available/etd-03242011-144852/ ;

Mississippi State University

23. Sekhon, Ramandeep Kaur. EFFECTS OF VARIOUS FUMIGANTS AND ALTERNATIVE PROCESSING METHODS ON THE SAFETY, VOLATILE COMPOSITION, AND SENSORY QUALITY OF DRY CURED HAM.

Degree: PhD, Food Science, Nutrition, and Health Promotion, 2009, Mississippi State University

URL: http://sun.library.msstate.edu/ETD-db/theses/available/etd-11052009-143259/ ;

► Randomized complete block designs with three replications were utilized to evaluate the effects of fumigation with sulfuryl fluoride (SF) (0, 12, 24, 36 and 72… (more)

Subjects/Keywords: dry cured ham; methyl bromide; sulfuryl fluoride; phosphine; carbon dioxide

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APA (6^th Edition):

Sekhon, R. K. (2009). EFFECTS OF VARIOUS FUMIGANTS AND ALTERNATIVE PROCESSING METHODS ON THE SAFETY, VOLATILE COMPOSITION, AND SENSORY QUALITY OF DRY CURED HAM. (Doctoral Dissertation). Mississippi State University. Retrieved from http://sun.library.msstate.edu/ETD-db/theses/available/etd-11052009-143259/ ;

Chicago Manual of Style (16^th Edition):

Sekhon, Ramandeep Kaur. “EFFECTS OF VARIOUS FUMIGANTS AND ALTERNATIVE PROCESSING METHODS ON THE SAFETY, VOLATILE COMPOSITION, AND SENSORY QUALITY OF DRY CURED HAM.” 2009. Doctoral Dissertation, Mississippi State University. Accessed April 12, 2021. http://sun.library.msstate.edu/ETD-db/theses/available/etd-11052009-143259/ ;.

MLA Handbook (7^th Edition):

Sekhon, Ramandeep Kaur. “EFFECTS OF VARIOUS FUMIGANTS AND ALTERNATIVE PROCESSING METHODS ON THE SAFETY, VOLATILE COMPOSITION, AND SENSORY QUALITY OF DRY CURED HAM.” 2009. Web. 12 Apr 2021.

Vancouver:

Sekhon RK. EFFECTS OF VARIOUS FUMIGANTS AND ALTERNATIVE PROCESSING METHODS ON THE SAFETY, VOLATILE COMPOSITION, AND SENSORY QUALITY OF DRY CURED HAM. [Internet] [Doctoral dissertation]. Mississippi State University; 2009. [cited 2021 Apr 12]. Available from: http://sun.library.msstate.edu/ETD-db/theses/available/etd-11052009-143259/ ;.

Council of Science Editors:

Sekhon RK. EFFECTS OF VARIOUS FUMIGANTS AND ALTERNATIVE PROCESSING METHODS ON THE SAFETY, VOLATILE COMPOSITION, AND SENSORY QUALITY OF DRY CURED HAM. [Doctoral Dissertation]. Mississippi State University; 2009. Available from: http://sun.library.msstate.edu/ETD-db/theses/available/etd-11052009-143259/ ;

Mississippi State University

24. Tokarskyy, Oleksandr. DEPURATION AS A METHOD TO REDUCE VIBRIO VULNIFICUS POPULATIONS IN LIVE CRASSOSTREA VIRGINICA OYSTERS.

Degree: PhD, Food Science, Nutrition, and Health Promotion, 2010, Mississippi State University

URL: http://sun.library.msstate.edu/ETD-db/theses/available/etd-06062010-215157/ ;

► Vibrio vulnificus is a foodborne bacterial pathogen associated with raw oyster consumption. Shellfish depuration for 48 hours is a dynamic process where coliform bacteria are… (more)

▼ Vibrio vulnificus is a foodborne bacterial pathogen associated with raw oyster consumption. Shellfish depuration for 48 hours is a dynamic process where coliform bacteria are purged; however, this process is ineffective against V. vulnificus. The current study investigated the use of prolonged two-week depuration on V. vulnificus populations in Gulf Coast oysters. The study evaluated the impact of prolonged depuration on V. vulnificus fatty acid profile change and the ability to survive in simulated gastric fluid. Oyster depuration in seawater (10 or 22 °C, 14 days) reduced V. vulnificus counts, but not to non-detectable level, indicating close ecological relationship between the pathogen and mollusk. Greatest V. vulnificus count reductions were seen in 12 ppt 10°C seawater (2.7 log10 CFU/g) and in 20 ppt 22°C seawater (2.8 logs). Mesophilic vibrios dominated the overall microflora of freshly harvested oysters, while refrigeration selected for psychrotrophic bacteria. Depuration at 22°C retained dominance of mesophilic vibrios, including pathogenic species. Although aerobic plate counts were lower in 22°C depurated oysters (5.0 logs vs 6.0 logs), depuration at 10°C had little to no advantage over 22°C in terms of vibrio population reduction. Use of prolonged depuration remains economically questionable since this method failed to completely eliminate V. vulnificus. Starved V. vulnificus behavior in artificial seawater showed that low temperature (4 °C) and high seawater salinity (35 ppt) contributed to pathogen population reduction. Starved V. vulnificus did not adjust membrane fluidity to storage temperature within the investigated time frame. However, a significant fatty acid switch from C18:1w7c to C18:1w6c by double bond relocation was observed. The relocation was faster at ambient temperatures compared to refrigerated temperatures. The majority of V. vulnificus foodborne infections occur during warm summer months. Vibrio vulnificus ATCC 27562 was significantly less resistant (3.7 min D-value) to simulated gastric fluid (pH 4.0) after 7-day storage at 4 °C compared to the control (7.8 min D-value). Therefore, greater gastric fluid sensitivity of the pathogen may occur in winter-harvested oysters and may partially explain the low number of winter outbreaks. Advisors/Committee Members: William B. Mikel (chair), Jason Behrends (committee member), Ramakrishna Nannapaneni (committee member), J. Mike Martin (committee member), Douglas L. Marshall (chair).

Subjects/Keywords: depuration; oysters; Vibrio vulnificus; gastric fluid; fatty acid profile

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APA (6^th Edition):

Tokarskyy, O. (2010). DEPURATION AS A METHOD TO REDUCE VIBRIO VULNIFICUS POPULATIONS IN LIVE CRASSOSTREA VIRGINICA OYSTERS. (Doctoral Dissertation). Mississippi State University. Retrieved from http://sun.library.msstate.edu/ETD-db/theses/available/etd-06062010-215157/ ;

Chicago Manual of Style (16^th Edition):

Tokarskyy, Oleksandr. “DEPURATION AS A METHOD TO REDUCE VIBRIO VULNIFICUS POPULATIONS IN LIVE CRASSOSTREA VIRGINICA OYSTERS.” 2010. Doctoral Dissertation, Mississippi State University. Accessed April 12, 2021. http://sun.library.msstate.edu/ETD-db/theses/available/etd-06062010-215157/ ;.

MLA Handbook (7^th Edition):

Tokarskyy, Oleksandr. “DEPURATION AS A METHOD TO REDUCE VIBRIO VULNIFICUS POPULATIONS IN LIVE CRASSOSTREA VIRGINICA OYSTERS.” 2010. Web. 12 Apr 2021.

Vancouver:

Tokarskyy O. DEPURATION AS A METHOD TO REDUCE VIBRIO VULNIFICUS POPULATIONS IN LIVE CRASSOSTREA VIRGINICA OYSTERS. [Internet] [Doctoral dissertation]. Mississippi State University; 2010. [cited 2021 Apr 12]. Available from: http://sun.library.msstate.edu/ETD-db/theses/available/etd-06062010-215157/ ;.

Council of Science Editors:

Tokarskyy O. DEPURATION AS A METHOD TO REDUCE VIBRIO VULNIFICUS POPULATIONS IN LIVE CRASSOSTREA VIRGINICA OYSTERS. [Doctoral Dissertation]. Mississippi State University; 2010. Available from: http://sun.library.msstate.edu/ETD-db/theses/available/etd-06062010-215157/ ;

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