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The influence of hop drying parameters on aroma hop quality in American deep bed drying

Creator:: Rubottom, Lindsey N.
Abstract:: American hop growers have historically dried hops in the range of 140-155°F/ 60-68°C using deep bed kilns (24 – 32 inches/ 60 – 81 cm), but over the last 10 years they have shifted to lower temperatures (125 -135 °F/ 52 – 57°C) for drying new American aroma cultivars. Reduced...
Resource Type:: Dissertation
Full Text:: Technology Head of the Department of Food Science and Technology Dean of the Graduate

Hop Kilning Temperature Sensitivity of Dextrin-Reducing Enzymes in Hops

Creator:: Rubottom, Lindsey N.
Abstract:: Kilning, which is the drying operation in hop cultivation, is a processing step that can have a tremendous impact on hop quality. Historically, hops have been dried at temperatures ranging from 140-155°F. In the last decade, growers have moved toward kilning hops at lower temperatures averaging between 125-140°F in the...
Resource Type:: Masters Thesis
Full Text:: Department of Food Science and Technology Dean of the Graduate School I

Rework Practices in the Dairy Industry and Their Potential Contribution to Microbial Spoilage

Creator:: Rush, Casey E.
Abstract:: Rework is a common practice in the dairy industry as a way for processors to minimize waste while recovering costs for dairy products that are unsaleable. The regulations available for reworking fluid dairy products only outline product eligibility requirements with a focus on repasteurization of the products containing rework as...
Resource Type:: Masters Thesis
Full Text:: Pretext Files.pdf AN ABSTRACT OF THE THESIS OF Casey E

Enrichment Isolation of Brettanomyces Yeasts to Probe the Relationship Between Vineyard and Winery Populations

Creator:: Pigao, Kevin E.
Abstract:: The budding yeast Brettanomyces bruxellensis has the potential to spoil fermented beverages and cause financial losses, but also contribute positively to certain products such as Lambic beer. It is most notorious for causing “Brett” spoilage of wine, which is characterized by undesirable aromas such as “bandaid” and “barnyard”, therefore most...
Resource Type:: Masters Thesis
Full Text:: AN ABSTRACT OF THE THESIS OF Kevin E. Pigao for

The Examination of Escherichia coli Contamination via Agricultural Water Applications and Survival During Pre-Harvest Field Curing of Dry Bulb Onions

Creator:: Racine, Jason R.
Abstract:: 2020 and 2021 brought the first reported outbreaks of salmonellosis epidemiologically linked to dry bulb onions in the United States. Outbreak investigations were not able to implicate a specific source of the contamination but speculated that contaminated water was a significant contributor. The Produce Safety Rule established minimum standards for...
Resource Type:: Masters Thesis
Full Text:: the season when bulbs had reached maturity. In the first year (2022), a rifampicin-resistant E. coli

The Biotransformation of Hop Aroma: An Exploration into Yeasts' Ability to Release Polyfunctional Thiols in Beer

Creator:: Molitor, Richard W.
Abstract:: The biotransformation of hop aroma via yeast is a prominent topic in the brewing industry with considerable interest placed on how yeast can enhance volatile thiol production during wort fermentation. Three potent thiols are known contributors to tropical qualities in wine and beer aroma, specifically 3-mercaptohexan-1-ol (3MH), 3-mercaptohexyl acetate (3MHA),...
Resource Type:: Masters Thesis
Full Text:: Department of Food Science and Technology Dean of the Graduate School I

An Exploration of Cheese Safety Parameters and Aging as Mitigation Strategy for Foodborne Pathogens in Cheese

Creator:: Riesgaard, Brandon
Abstract:: Pasteurization is an effective method of reducing risks associated with foodborne pathogens in raw milk. Cheese made from raw milk has a higher potential to harbor harmful bacterial pathogens. However, some cheesemakers prefer to use unpasteurized milk to preserve the natural microflora present in the raw milk and to prevent...
Resource Type:: Masters Thesis
Full Text:: and aging temperature considerations. A critical review of previous research on the behavior of E

Investigating the chemical composition, bioactive compounds, and in vitro digestibility of Oregon hazelnut (Corylus avellana L.) pellicles

Creator:: Pfeil, Jake A.
Abstract:: Significant past research has demonstrated the value of hazelnut pellicles for their rich nutrient and phytochemical content and potential for use as a functional ingredient. Hazelnut pellicles (skins) are a paper-thin edible product generally considered as waste from commercial roasting, as they are currently unattractive to industry consumers. Hazelnut pellicles...
Resource Type:: Masters Thesis
Full Text:: hazelnut skins to assess the potential release of both Vitamin E and phenolic compounds in hazelnut skins

Reduction of Salmonella spp. on In-shell Hazelnuts Using Continuous Steam Blanching and Prevalence of Salmonella spp. on In-shell Oregon Hazelnuts

Creator:: Letchworth, Christopher A.
Abstract:: Tree nuts have been implicated in a number of foodborne outbreaks and recalls in recent years linked to enteric pathogens, particularly Salmonella. Therefore, prior to distribution and marketing, it is necessary to understand the biological risks associated with the consumption of tree nuts and to find effective methods to inactivate...
Resource Type:: Masters Thesis
Full Text:: annually from 2009 to 2017 and were implicated in an outbreak of E. coli O157:H7 that sickened 10 people

Impact of Butterfat Content and Composition on the Quality of Laminated Pastries

Creator:: Ramirez, Sebastian
Abstract:: Butter has long been the premium choice for producing pastries such as Danish and croissants. Its inclusion has consistently delivered characteristically light and airy crumbs with beautifully flaky crust. Once considered a delicacy, pastries have now become innocuous in our everyday lives. Once requiring a skillful hand to sculpt and...
Resource Type:: Masters Thesis
Full Text:: Technology Head of the Department of Food Science and Technology Dean of the Graduate School I

ScholarsArchive@OSU

The influence of hop drying parameters on aroma hop quality in American deep bed drying

Hop Kilning Temperature Sensitivity of Dextrin-Reducing Enzymes in Hops

Rework Practices in the Dairy Industry and Their Potential Contribution to Microbial Spoilage

Enrichment Isolation of Brettanomyces Yeasts to Probe the Relationship Between Vineyard and Winery Populations

The Examination of Escherichia coli Contamination via Agricultural Water Applications and Survival During Pre-Harvest Field Curing of Dry Bulb Onions

The Biotransformation of Hop Aroma: An Exploration into Yeasts' Ability to Release Polyfunctional Thiols in Beer

An Exploration of Cheese Safety Parameters and Aging as Mitigation Strategy for Foodborne Pathogens in Cheese

Investigating the chemical composition, bioactive compounds, and in vitro digestibility of Oregon hazelnut (Corylus avellana L.) pellicles

Reduction of Salmonella spp. on In-shell Hazelnuts Using Continuous Steam Blanching and Prevalence of Salmonella spp. on In-shell Oregon Hazelnuts

Impact of Butterfat Content and Composition on the Quality of Laminated Pastries

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