Index Catalog // ScholarsArchive@OSU

Studies in cereal science : arabinoxylans, glutenins, and their interactions; determining optimum water addition in noodle doughs; and quality and nutritional traits in a hard x soft wheat cross

Creator:: Kongraksawech, Teepakorn
Abstract:: The major components of wheat flour are keys to its functionality in processing and product quality. The major components, other than the lipids, are polymers: starch, protein, and non-starchy polysaccharides (NSP). In wheat NSP are primarily arabinoxylans (AX). These components are compartmentalized in the grain but are forced into close...
Resource Type:: Dissertation
Full Text:: graduate committee, Drs. Patrick Hayes, Michael Penner, Gary Hou, and Gregory Thompson. Also thanks Drs

Influence of Soft Wheat Characteristics on Quality of Batter-based Products

Creator:: Fajardo Centeno, Carlos A.
Abstract:: Wheat is a globally traded staple crop. Wheat is important in human diets because of its agronomic adaptability, physical characteristics, functionality for the production of leavened products and nutritional value. Two significant characteristics make wheat an important staple food-crop. First, the proteins present in wheat endosperm have attributes that enable...
Resource Type:: Dissertation
Full Text:: . Gary Hou, and Dr. Christopher A. Bell for serving in my committee. This research was

Flavor comparison of ultra high temperature processed milk heated by Ohmic heating and conventional methods

Creator:: He, Juan
Abstract:: Ultra high temperature (UHT) processing can extend shelf life of milk to several months without refrigeration, which is more convenient and energy saving than pasteurized milk. However, the poor acceptance caused by "cooked" flavors limits its marketing growth, especially in United States. Ohmic heating, which has a more uniform and...
Resource Type:: Masters Thesis
Full Text:: professors and students from Utah State University. Dr. Donald J. McMahon designed and organized overall

Interactions between Oenococcus oeni and Brettanomyces bruxellensis during winemaking and consequences for wine quality

Creator:: DuBois, Aubrey E.
Abstract:: The growth of Brettanomyces bruxellensis is a major cause of wine spoilage due tothe production of the volatile phenols 4-ethylphenol (4-EP) and 4-ethylguaiacol (4-EG), derivatives of p-coumaric acid and ferulic acid. During the winemaking process,some microorganisms can impact the concentration of the 4-EP precursors pcoumaricand coutaric acid (tartaric acid-esterified p-coumaric...
Resource Type:: Masters Thesis
Full Text:: provoke the yeast to exhibit the Custer effect, in which the typical alcohol metabolic pathway is

Development of antioxidant dietary fibers from wine grape pomace and their applications as functional food ingredients

Creator:: Tseng, Angela Y.
Abstract:: Wine grape pomace (WGP), the byproduct from winemaking, is a good source of polyphenols and dietary fibers, and may be utilized as antioxidant dietary fibers (ADF) for food applications. The objectives of this thesis research were to first determine the phenolic compounds, antioxidant and antimicrobial activities in red WGP under...
Resource Type:: Masters Thesis
Full Text:: . Reference Anderson, J. W., Baird, P., Davis Jr, R. H., Ferreri, S., Knudtson, M., Koraym, A., Waters, V

A Comprehensive Evaluation of the Nonvolatile Chemistry Affecting the Sensory Bitterness Intensity of Highly Hopped Beers

Creator:: Hahn, Christina
Abstract:: The range of different nonvolatile constituents extracted from hops in highly hopped beers suggests that iso-alpha acids may not be the sole contributor to beers’ bitterness. Among brewers producing hop-forward beer styles there is a growing concern that the Bitterness Unit (BU) is no longer an accurate predictor of beer...
Resource Type:: Masters Thesis

Modulation of metabolic syndrome by soy isoflavones : in-vitro and in-vivo models

Creator:: Luo, Ting
Abstract:: Metabolic syndrome is a problem affecting people around the world. In a number of studies, soy intake has been documented to possess antidiabetic and anticardiovascular effect. My project is focused on the impact of the intake of compounds found within soy, the isoflavones, their impact on metabolic syndrome symptoms, and...
Resource Type:: Dissertation
Full Text:: strain C57BL/6J is more prone to these effects of a high-fat diet than SWR/J, A/J, or the C57BL/KsJ

Grape and Wine Aroma Influenced by Vine Nutrient Status, Vigor and Crop Levels in Oregon Pinot Noir

Creator:: Yuan, Fang
Abstract:: Wine volatile composition is one of the most important constitutes of wine quality, and it is greatly influenced by number of factors. The studies herein were conducted to evaluate the grape and wine aroma affected by different vine nutrient status, vigor and crop levels of Oregon Pinot noir. In the...
Resource Type:: Dissertation

The Role of Alcohol Content on Sensory Aroma Detection Thresholds in Beer

Creator:: Peltz, Meghan Lynne
Abstract:: This work set out to examine whether ethanol content can influence the human detection of volatile hop compounds in beer. Advances in chromatography have identified hundreds of chemical compounds in the essential oil of hops but only a fraction are directly associated with "hoppy" aroma. To screen compounds, sensory detection...
Resource Type:: Masters Thesis

Volatile composition of Pinot Noir grapes and wines under different viticultural practices in western Oregon

Creator:: Feng, Hui
Abstract:: High vegetative growth of Pinot Noir vine is a common problem in most vineyards of Oregon's Willamette Valley, where sunlight exposure and heat accumulation are limited. Consequently, growers in this region commonly use vineyard management strategies to regulate vine vigor and improve grape and wine quality. Wine quality is greatly...
Resource Type:: Dissertation
Full Text:: to thank them for their contributions. I thank people from E&J Gallo winery: Natalia

ScholarsArchive@OSU

Studies in cereal science : arabinoxylans, glutenins, and their interactions; determining optimum water addition in noodle doughs; and quality and nutritional traits in a hard x soft wheat cross

Influence of Soft Wheat Characteristics on Quality of Batter-based Products

Flavor comparison of ultra high temperature processed milk heated by Ohmic heating and conventional methods

Interactions between Oenococcus oeni and Brettanomyces bruxellensis during winemaking and consequences for wine quality

Development of antioxidant dietary fibers from wine grape pomace and their applications as functional food ingredients

A Comprehensive Evaluation of the Nonvolatile Chemistry Affecting the Sensory Bitterness Intensity of Highly Hopped Beers

Modulation of metabolic syndrome by soy isoflavones : in-vitro and in-vivo models

Grape and Wine Aroma Influenced by Vine Nutrient Status, Vigor and Crop Levels in Oregon Pinot Noir

The Role of Alcohol Content on Sensory Aroma Detection Thresholds in Beer

Volatile composition of Pinot Noir grapes and wines under different viticultural practices in western Oregon

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