Index Catalog // ScholarsArchive@OSU

Effect of temperature cycling on the production of aflatoxin by Aspergillus flavus

Creator:: Stutz, Howard Kent
Abstract:: The effect of cycling temperatures on production of aflatoxin by Aspergillus flavus (V3734-10) when grown upon various substrates was studied. The parameters of temperature and time were selected to simulate environmental conditions in Oregon during harvest of filberts and walnuts. The heat input required for aflatoxin synthesis in terms of...
Resource Type:: Masters Thesis
Full Text:: AN ABSTRACT OF THE THESIS OF HOWARD KENT STUTZ for the

Factors that Influence the Aroma and Monoterpene Alcohol Profile of Hopped Beer

Creator:: Sharp, Daniel C.
Abstract:: Hop aroma in beer is related to the unique compositional chemistry of the hops used in the brewing process. While the range of these compositions is quite diverse and primarily dependent on hop cultivar¹, other studies have also shown that cultivation, seasonality, harvesting², processing³⁴, and storage practices⁵⁶ contribute to differences...
Resource Type:: Dissertation
Full Text:: C. Sharp for the degree of Doctor of Philosophy in Food Science and Technology presented on August

The effects of processing on sodium-potassium and calcium-phosphorus ratios in foods

Creator:: Ronan, Kathleen M.
Abstract:: The objective of this study was to determine the effects of processing on sodium - potassium and calcium - phosphorus ratios in tuna canned in oil and in water, peanut butter, white and whole wheat flours. Mineral levels were determined by atomic absorption spectrophotometry in food samples at various stages...
Resource Type:: Masters Thesis
Full Text:: that peas blanched for 3 min at 100 C lost 39% K20 and 20% P^. Beans blanched for 3 min at 82 C lost

Intrinsic and extrinsic quality of West Coast albacore tuna (Thunnus alalunga)

Creator:: Wheeler, Sena C.
Abstract:: The purpose of this study is to identify the intrinsic and extrinsic quality characteristics of West Coast albacore tuna (Thunnus alalunga). Albacore tuna were troll caught off the Oregon coast and transferred to the Oregon State University Seafood laboratory in Astoria, Oregon. Core samples were extracted from six designated body...
Resource Type:: Masters Thesis
Full Text:: AN ABSTRACT OF THE THESIS OF Sena C. Wheeler for the degree of

Effect of lactic acid bacteria growth on Brettanomyces bruxellensis growth and production of ethylphenols

Creator:: Chescheir, Stuart C.
Abstract:: The yeast Brettanomyces bruxellensis is the most important wines spoilage yeast encountered during winemaking as it can survive in wine for long periods, requires minimal nutrients for growth, and can be difficult to control. Brettanomyces produces two major spoilage products, the volatile phenols 4-ethylphenol (Band-Aid, medicinal smell) and 4-ethylguaiacol (smoke,...
Resource Type:: Masters Thesis
Full Text:: OF Stuart C. Chescheir for the degree of Master of Science in Food Science and Technology

Characterization of Bloomy Rind Cheese Recipes and the Impact of High Pressure Processing (HPP) on Cheese Quality

Creator:: Batty, Danton K. C.
Abstract:: Bloomy rind cheeses, including Camembert and Brie type cheeses, are highly susceptible to contamination by environmental pathogens during their manufacture and ripening. These cheeses undergo many physiochemical changes during ripening that provides these pathogens with a suitable environment to grow. One example of this change is an increase of pH...
Resource Type:: Masters Thesis
Full Text:: ) Firmness of the paste: maximum firmness (▲); minimum firmness (ripe zone, △). c) Color of the surface

Sensory and chemical evaluation of riesling, chardonnay and pinot noir fermented by different strains of Saccharomyces cerevisiae

Creator:: Dumont, Ann
Abstract:: Fermentation of the grape must into wine is one of the most important steps in winemaking. Selected yeast strains of Saccharomyces cerevisiae have been used for many years to ensure complete and even fermentations. The formation of volatile compounds also occurs during fermentation and will influence the sensory perception of...
Resource Type:: Masters Thesis
Full Text:: expertise throughout this work. I would also like to thank Dr. D. Selivonchick, Dr. M. Deinzer and Dr. C

Impact of malolactic fermentation on red wine color and color stability

Creator:: Burns, Tresider R.
Abstract:: Malolactic fermentation (MLF) is an important step in the production of wines and is commonly performed in red or cool climate wines to reduce acidity. In this study the impact of MLF on red wine color and the ability of Oenococcus oeni to degrade compounds important to the development of...
Resource Type:: Masters Thesis
Full Text:: as MLF (+) wines. All wines were sterile-filtered, bottled, and stored at 13°C for analyses. MLF

Impact of lees content, nitrogen, and elemental sulfur on volatile sulfur compound formation in Vitis vinifera L. cv. 'Pinot noir' wine

Creator:: Kraft, Daniel N.
Abstract:: One of the most common problems in wine production is the formation of hydrogen sulfide (H₂S) and other volatile sulfur compounds (VSCs), which can mask positive aromas at low concentrations and result in unpleasant aromas such as rotten egg, cabbage, garlic, and rubber at higher concentrations. Despite the large body...
Resource Type:: Masters Thesis
Full Text:: at 27°C and H2S production was again measured using lead acetate tubes. Wines were assessed for

High Pressure Effects on Proteolytic and Glycolytic Enzymes Involved in Cheese Manufacturing

Creator:: Malone, A. S., Wick, C., Shellhammer, T. H., and Courtney, P. D.
Abstract:: The activity of chymosin, plasmin, and Lactococcus lactis enzymes (cell envelope proteinase, intracellular peptidases, and glycolytic enzymes) were determined after 5-min exposures to pressures up to 800 MPa. Plasmin was unaffected by any pressure treatment. Chymosin activity was unaffected up to 400 MPa and decreased at 500 to 800 MPa....
Resource Type:: Article
Full Text:: MPa for 5 min at 25°C in a Quintus High Pressure Food Processor (Flow Pressure Systems, Kent, WA). The

ScholarsArchive@OSU

Effect of temperature cycling on the production of aflatoxin by Aspergillus flavus

Factors that Influence the Aroma and Monoterpene Alcohol Profile of Hopped Beer

The effects of processing on sodium-potassium and calcium-phosphorus ratios in foods

Intrinsic and extrinsic quality of West Coast albacore tuna (Thunnus alalunga)

Effect of lactic acid bacteria growth on Brettanomyces bruxellensis growth and production of ethylphenols

Characterization of Bloomy Rind Cheese Recipes and the Impact of High Pressure Processing (HPP) on Cheese Quality

Sensory and chemical evaluation of riesling, chardonnay and pinot noir fermented by different strains of Saccharomyces cerevisiae

Impact of malolactic fermentation on red wine color and color stability

Impact of lees content, nitrogen, and elemental sulfur on volatile sulfur compound formation in Vitis vinifera L. cv. 'Pinot noir' wine

High Pressure Effects on Proteolytic and Glycolytic Enzymes Involved in Cheese Manufacturing

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