Index Catalog // ScholarsArchive@OSU

Foam enhancing properties of hop bitter acids and propylene glycol alginate

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
Full Text:: propylene glycol alginate (PGA), which is originally derived from brown seaweed. It’s produced by the

Understanding aroma impacts of four important volatile sulfur compounds in Oregon Pinot noir wines

Creator:: Tsai, I-Min
Abstract:: Sensory properties of four important volatile sulfur compounds, dimethyl disulfide (DMDS), diethyl disulfide (DEDS), methanethiol (MeSH) and ethanethiol (EtSH), were determined in base Oregon Pinot noir wine in order to understand their impacts on wine aroma. Detection thresholds of these four compounds in base wine were determined first. All four...
Resource Type:: Dissertation
Full Text:: its threshold, distinct and unpleasant aromas such as rotten egg, decaying seaweed and rubbery appear

Recovery and utilization of catheptic proteases from surimi wash water

Creator:: DeWitt, Christina A. Mireles
Resource Type:: Dissertation
Full Text:: , pastes, or spray-dried powders. Their use is increasingly being expanded in international markets such

The use of high pressure process to shuck oysters, reduce microbial load and extend shelf-life

Creator:: He, Haian
Abstract:: Whole oysters were processed under a series of pressures from 30,000 to 45,000 psi at different holding times (0, 1, and 2 min) and then stored at <4°C, for 27 d. During the shelf-life study, the quality of oysters was determined by measuring pH, moisture content, and microbial counts including...
Resource Type:: Masters Thesis

Edible coatings to improve storability and enhance nutritional value of strawberries (Fragaria ananassa) and raspberries (Rubus ideaus)

Creator:: Han, Chunran
Abstract:: Strawberries {Fragaria ananasa) and raspberries {Rubus ideaus) are good sources ofmany important nutrients, and have great potential to improve human health. However, they are highly perishable and have a very short shelf-life mainly due to the attack of fungi and high respiration rate. Edible coatings, especially chitosan-based coatings have been...
Resource Type:: Masters Thesis
Full Text:: and alginate coatings, whey protein, collagen, casein, and cellulose derivatives, seaweed

Evaluation of Clonal Selections of Merlot, and Performance of Sangiovese, Tempranillo, Syrah, and Viognier in Southern Oregon

Creator:: Watson, Barney, Sugar, David, and Candolfi-Vasconcelos, M. Carmo
Abstract:: The objectives of the trial are to evaluate Merlot clones and the varieties Sangiovese, Tempranillo, Syrah, and Viognier for production characteristics, maturity and fruit composition at harvest, and wine composition and wine quality in order to evaluate their potential for commercial wine grape production in warmer wine growing regions in...
Resource Type:: Technical Report
Full Text:: andChardonnay clones in Monterey county: A preliminary report. Proceedings ofthe International Symposium on

Manipulating Soil Moisture and Nitrogen Availability Part II. Fermentable Nitrogen Content and Must and Wine Composition

Creator:: Watson, Barney, Wall, Kate, Specht, Anna, Chen, Hsiao-Ping, and McDaniel, Mina
Abstract:: An approximation of the total yeast fermentable nitrogen content in juice or must is taken as the sum of the nitrogen available from ammonia and the alpha-amino acids present (Bisson 1991 ; Dukes and Butzke 1998 ; Jiranek, Langridge, and Henshcke 1995). Recommended levels of fermentable nitrogen needed by yeast...
Resource Type:: Technical Report
Full Text:: of the International Symposium on Nitrogen in Grapes and Wines. Am. Soc. Enol . Vitic., Davis, CA

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

Evaluation of the effects of nutrient supplementation on low nitrogen Chardonnay

Creator:: Specht, Anna Louise
Abstract:: Low nitrogen Chardonnay juice from an Oregon winery was fermented with a series of nutrient supplements, including diammonium phosphate (DAP), Fermaid K, Superfood, yeast extract, yeast hulls and thiamine. These treatments were evaluated for their contribution to the yeast assimilable nitrogen content (YANC) of the juice, which consists of the...
Resource Type:: Masters Thesis

Extraction and production of n-3 polyunsaturated fatty acid concentrate from Pacific sardines (Sardinops sagax)

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

ScholarsArchive@OSU

Foam enhancing properties of hop bitter acids and propylene glycol alginate

Understanding aroma impacts of four important volatile sulfur compounds in Oregon Pinot noir wines

Recovery and utilization of catheptic proteases from surimi wash water

The use of high pressure process to shuck oysters, reduce microbial load and extend shelf-life

Edible coatings to improve storability and enhance nutritional value of strawberries (Fragaria ananassa) and raspberries (Rubus ideaus)

Evaluation of Clonal Selections of Merlot, and Performance of Sangiovese, Tempranillo, Syrah, and Viognier in Southern Oregon

Manipulating Soil Moisture and Nitrogen Availability Part II. Fermentable Nitrogen Content and Must and Wine Composition

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

Evaluation of the effects of nutrient supplementation on low nitrogen Chardonnay

Extraction and production of n-3 polyunsaturated fatty acid concentrate from Pacific sardines (Sardinops sagax)

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