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Filtering by: Creator Brenner, Michael A. Remove constraint Creator: Brenner, Michael A. Academic Affiliation Food Science and Technology Remove constraint Academic Affiliation: Food Science and Technology Decade 2000-2009 Remove constraint Decade: 2000-2009

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  • Development of volatile compounds in Pinot noir grapes and their contributions to wine aroma

    Creator:
    Fang, Yu
    Abstract:
    It is often perceived that late maturity of grape gives a more complex aroma profile to Pinot noir wine, however, there is little understanding of the basic flavor chemistry of grape maturity on wine aroma. The aroma contributing compounds in Pinot noir were first identified by aroma extract dilution analysis...
    Resource Type:
    Dissertation
    Full Text:
    often perceived that late maturity of grape gives a more complex aroma profile to Pinot noir wine

  • Effect of high pressure processing on the survival of Vibrio parahaemolyticus strains in pure culture and Pacific oysters

    Creator:
    Calik, Hakan
    Abstract:
    Different strains of Vibrio parahaemolyticus (Vp) in broth cultures and Vp-inoculated live Pacific oysters (Crassostrea gigas) were subjected to high pressure processing (HPP) at 241, 276, 310, and 345 MPa. Results showed Vp numbers were reduced by HPP in both pure culture and whole oysters. Vp inactivation was dependent on...
    Resource Type:
    Masters Thesis
    Full Text:
    Oysters. Abstract approved: __K Michael T. Morrissey Different strains of Vibrio parahaemolyticus

  • Recovery and utilization of catheptic proteases from surimi wash water

    Creator:
    DeWitt, Christina A. Mireles
    Resource Type:
    Dissertation
    Full Text:
    : - :__ Michael T. Morrissey Lab scale optimization procedures were utilized to collect a crude

  • Aroma investigation of ‘Marion’ and thornless blackberries in Pacific Northwest of America

    Creator:
    Du, Xiaofen
    Abstract:
    The objectives of this study are to 1) qualitatively and quantitatively measure the odor-active compounds in ‘Marion’ blackberry; 2) compare the aroma profiles of advanced selections and new cultivars of thornless blackberry cultivars with ‘Marion’; 3) study the development of furaneol in ‘Marion’ during ripening and; 4) investigate the distribution...
    Resource Type:
    Dissertation
    Full Text:
    ’ and Thornless Blackberries in Pacific Northwest of America Abstract approved: Michael

  • Evaluation of the off-flavor in English sole (Parophrys vetulus) using descriptive analysis techniques and consumer testing

    Creator:
    Geise, Laura Ann
    Abstract:
    English sole (Parophrys vetulus) is a flatfish found in abundance in the Pacific Ocean and is part of the Pacific Northwest's and California's commercial trawl fishery. Stock levels of this fish are at all time highs but there are decreased landings due to low demand and acceptability. With new regulations...
    Resource Type:
    Masters Thesis
    Full Text:
    : . Michael T. Morrissey English sole (Parophrys vetulus) is a flatfish found in abundance in the

  • Quantification of fructose equivalents in straw extracts

    Creator:
    Kim, Eugene
    Abstract:
    Cereal and commercial grass-seed straws are abundant plant biomass materials that are currently being considered for application in industrial processes aimed at the production of biofuels, biomaterials, and biochemicals. The carbohydrate fraction of these straws is of particular interest in this context due to its chemical functionality and relative ease...
    Resource Type:
    Masters Thesis
    Full Text:
    : Michael H. Penner Cereal and commercial grass-seed straws are abundant plant biomass materials that

  • Aroma comparison of 'Marion' (Rubus sp. L.) and 'Thornless Evergreen' (R. laciniatus L.) blackberries

    Creator:
    Klesk, Keith
    Abstract:
    'Marion' and 'Thornless Evergreen' blackberry volatiles were analyzed by capillary gas chromatography-flame ionization detection (GC-FED) and GC-mass spectrometry (GC-MS). Based on total percentage of FID area 'Thornless Evergreen' contains significantly more alcohols, hydrocarbons, and phenols than the 'Marion'; 'Marion' contains more acids and esters. Both cultivars contained comparable amounts of...
    Resource Type:
    Dissertation
    Full Text:
    approved: u / ■■ r - " r—= ■f^- Michael Qian^ 'Marion' and 'Thornless Evergreen' blackberry

  • Hydrolytic methods for the quantification of fructose-equivalents in herbaceous biomass

    Creator:
    Nguyen, Stefanie K.
    Abstract:
    A low, but significant, fraction of the carbohydrate portion of herbaceous biomass may be composed of fructose/fructosyl-containing components (“fructose equivalents”); such carbohydrates include sucrose, fructo-oligosaccharides, and fructans. Standard methods used for the quantification of structural-carbohydrate-derived neutral monosaccharide-equivalents in biomass are not particularly well suited for the quantification of fructose equivalents...
    Resource Type:
    Masters Thesis
    Full Text:
    It is difficult to overstate my gratitude to my advisor, Dr. Michael Penner. As a mentor, a

  • Impact of seasonal variation and growing environment on blackberry aroma

    Creator:
    Wang, Yuanyuan
    Abstract:
    Blackberries have been enjoyed for their delicious flavor and high nutritional value for hundreds of years. In North America, blackberries were cultivated since 1850-1860. Blackberries have their characteristic and unique aromas depending on the cultivar and growing conditions. The objective of this study was to evaluate the impact of seasonal...
    Resource Type:
    Masters Thesis
    Full Text:
    Seasonal Variation and Growing Environment on Blackberry Aroma Abstract approved: XT Dr. Michael

  • 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:
    as a Disinfectant for Commercially Processed Seafood. Abstract approved: Michael T. Morrisse issey