Index Catalog // ScholarsArchive@OSU

Creator:: Kennedy, James A., Godard, Mee, and Watson, Barney
Abstract:: The objectives of this research project are to understand tannin and anthocyanin changes during berry development in Pinot noir fruit and wines. Specifically, the objectives of this research project are: · Determine the effect of berry development on the composition of tannins in cv. Pinot noir berries · Determine the...
Resource Type:: Technical Report
Full Text:: . Figure 13 . d 0 E c c F 0 Ec c F cx 5000 4500 4000 3500 3000 2500 13-Aug 20-Aug 27-Aug 03-Sep

Creator:: Kunimune, Takeshi
Abstract:: The following two projects have been carried out to clarify the impact of these foam stabilizers, and to compare their foam stabilizing power to one another as well as the cling ability. The first project investigated the impacts of four commercially available hop- derived foam stabilizers; iso-alpha-acid (Iso), rho(dyhydro)-iso-alpha-acid (Rho),...
Resource Type:: Masters Thesis

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

Creator:: Aron, Patricia M.
Abstract:: Representing the most common flavonoid consumed in the American diet, the flavanols and their polymeric condensation products, the proanthocyanidins, are regarded as functional ingredients in various beverages, whole and processed foods, herbal remedies and supplements. Their presence in food affects food quality parameters including astringency, bitterness, sourness, sweetness, salivary viscosity,...
Resource Type:: Masters Thesis

Creator:: Okada, Tomoko
Abstract:: Intrinsic characteristics of Pacific sardines were determined. The lipid content in sardines was initially low (6.79%) in the beginning ofthe season, increased to 22.95% in mid-August, and decreased slightly by the end of September. An inverse correlation (R² = -0.90) was found between lipid and moisture content. Analysis showed that...
Resource Type:: Dissertation
Full Text:: detector and capillary column (EC- wax, 30 m X 0.25 mm i.d; split ratio, 100:1; Alltech, Deerfield, IL

Creator:: Takush, David G.
Abstract:: The impact of yeast on the aroma and flavor of Vitis vinifera L. cv. 'Pinot Noir' wine was investigated. Due to the presence of naturally occurring yeast and bacteria on grapes and wine equipment, and the influence these microorganisms have on wine, a means of eliminating microorganisms from grape must...
Resource Type:: Masters Thesis

ScholarsArchive@OSU