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Filtering by: Creator Stierwalt, Harrison D. Remove constraint Creator: Stierwalt, Harrison D. Academic Affiliation Food Science and Technology Remove constraint Academic Affiliation: Food Science and Technology Advisor Morrissey, Michael T. Remove constraint Advisor: Morrissey, Michael T.

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Efficacy of water, sodium hypochlorite, peroxyacetic acid, and acidified sodium chlorite for reducing microorganisms on in-shell hazelnuts

Creator:

Weller, Lisa D.

Abstract:

Hazelnuts are commonly consumed raw and are valued for their numerous health benefits and antioxidant properties. Increased foodborne illness outbreaks associated with Salmonella and Escherichia coli O157:H7 contamination of tree nuts and peanuts generate a need for improving agricultural sanitation procedures. Food-safe chemical sanitizers have shown promise for reducing pathogenic...

Resource Type:

Masters Thesis

Full Text:

AN ABSTRACT OF THE THESIS OF Lisa D. Weller for
Application of ozone as a disinfectant for commercially processed seafood

Creator:

Hansen, Jenny K.

Abstract:

Pacific oysters (Crassostrea gigas), Alaska pink salmon (Oncorynchus gorbuscha) roe and chum salmon (Oncorynchus keta) fillets were treated with aqueous ozone in both pilot plant and commercial settings to determine its effect on shelf-life and microbial changes. The microbial quality was analyzed by conducting pyschrotrophic and coliform plate counts on...

Resource Type:

Masters Thesis

Full Text:

. 57(4):923-927. Collins, H. F. and Deaner, D. G. 1973. Sewage chlorination verses toxicity-a
Isolation of a natural antioxidant from shrimp waste

Creator:

Li, Shiao Jing

Abstract:

Shrimp waste samples were extracted with a variety of organic solvents. Each fraction was measured for antioxidant activity by determining the rate of oxidation of β-carotene-linoleic acid in an emulsion system. An ethanol extract exhibited the highest antioxidant activity. Purification of the most active fraction was accomplished by thin layer...

Resource Type:

Dissertation

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sensory studies of antioxidant treated beef. J. Food Sci. 55(6):1501. Ashford, N.A., Hattis, D., and
Application of membrane filtration to recover solids from protein solutions

Creator:

Huang, Lihan

Resource Type:

Dissertation

Full Text:

calculated boundary layer thicknes and diffusion coefficient. 179 Mesh generation for D = 7.0 x 10h1 m2/s

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Academic Affiliation

Food Science and Technology[remove]4

Advisor

Morrissey, Michael T.[remove]4

Commencement Year

Commencement Year range begin – Commencement Year range end

Current results range from 1995 to 2013

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Committee Member

Azarenko, Anita1
Daeschel, Mark1
Durham, Cathy1
Kolbe, Edward1
McGuire, Joe1
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Creator

Hansen, Jenny K.1
Huang, Lihan1
Li, Shiao Jing1
Weller, Lisa D.1

Date

Date range begin – Date range end

Current results range from 1994 to 2012

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Decade

2010-20191
2000-20091
1990-19992

Degree Field

Food Science and Technology4

Degree Level

Doctoral2
Master's2

Degree Name

Doctor of Philosophy (Ph.D.)2
Master of Science (M.S.)2

Language

English [eng]4

License

All rights reserved2

Non-Academic Affiliation

Oregon State University. Graduate School4

Peer Reviewed

No4

Resource Type

Dissertation2
Masters Thesis2

Rights Statement

Copyright Not Evaluated2
In Copyright2

Subject

Antioxidants1
Disinfection and disinfectants1
Escherichia coli1
Hazelnuts -- Microbiology1
Hazelnuts -- Processing1
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