Index Catalog // ScholarsArchive@OSU

Suitability of pollinizing varieties of pears for dehydration

Creator:: Saeed, Mohammed
Abstract:: Commercial utilization of pollinizing varieties of pears is important both for pear growers and processors in Oregon. A study was made to determine the suitability of Comice, Packam's Triumph and Anjou, the three pollinizing varieties of pears, for dehydration, as compared to the Bartlett variety which is commercially used for...
Resource Type:: Masters Thesis
Full Text:: fresh and finished product. Van Arsdel and Copley (44, p. 133) have listed the following

Use of Organoleptic Methodologies to Evaluate Wine Oligosaccharides and Wines made from Grapevine Red Blotch Virus Positive Vines Subjected to Various Vineyard Management Practices

Creator:: Hoffman, Samuel
Abstract:: The human senses can be used as analytical tools to evaluate many different aspects of our daily lives. The use of our senses through organoleptic methods offers unique and powerful insights into the characteristics of different stimuli. Due to the unique function of the different sensory organs we use to...
Resource Type:: Masters Thesis
Full Text:: AN ABSTRACT OF THE THESIS OF Samuel Hoffman

Effects of Whey Protein Consumption on Inflammatory Biomarker Levels in Healthy Older Adults

Creator:: Adler, Samuel
Abstract:: Whey protein’s potential for bioactivity is well documented, but there is disagreement on the extent to which it may modulate the immune system towards decreased inflammation. Decreased inflammation is generally perceived as a beneficial bioactivity in foods as excessive chronic inflammation is linked to morbidity and mortality. This thesis first...
Resource Type:: Masters Thesis
Full Text:: AN ABSTRACT OF THE THESIS OF Samuel Adler for the degree of Master of Science in Food Science and

Possible contributors to variation in cultured cheese produced in different geographical locations when typical cheese production controls are employed

Creator:: Fels, Shawn
Abstract:: Variation in cheese quality due to geographic location is important to cheese producers, consumers, and retailers on a global level. Understanding the impacts of geographic location of cheese plants may be useful to businesses for marketing, cost reduction, and quality improvement. Many aspects of variation due to geography have been...
Resource Type:: Capstone Project
Full Text:: milk, have been shown to vary due to breed, month and stage of lactation 502 (Van Eenennaam 1991, Ng

Microbiological control of food spoilage and pathogenic microorganisms in refrigerated foods

Creator:: Al-Zoreky, Nageb
Abstract:: Microgard, a commercially-available pasteurized fermented milk, was found inhibitory to gram negative bacteria such as Pseudomonas putida, some well-known foodborne pathogens (e.g. Salmonella, Yersinia and Aeromonas) and some fungi as revealed by an agar incorporation assay method. Gram positive bacteria, however, were not inhibited. Rather, some bacteria in this group...
Resource Type:: Masters Thesis

Actaldehyde production and utilization by lactic cultures

Creator:: Keenan, Thomas William
Abstract:: Acetaldehyde is known to be responsible for the green or yogurt-like flavor defect of lactic cultures. This study was undertaken to extend the knowledge of acetaldehyde production and utilization by microorganisms normally found in mixed-strain butter cultures. It is anticipated that the resulting information will contribute to a more thorough...
Resource Type:: Masters Thesis
Full Text:: butter culture flavor by van Niel et al. (59), many investigations have been carried out on its

Metabolic Implications of Red Raspberry Polyphenol Supplementation in High Fat-Fed C57BL/6J Mice

Creator:: Pierce, Gavin W.
Abstract:: Objective: Red raspberries are rich in polyphenols and fiber, relatively low in sugar compared with other fruits, and have been demonstrated to have favorable effects on energy homeostasis in mice. However, it has been unclear precisely which compounds within red raspberries possess the greatest bioactivity, and their mechanism of action....
Resource Type:: Masters Thesis
Full Text:: and high consumption can result in alcoholic fatty liver disease (Samuel and Shulman, 2018). The

The Preparation and Human Taste Detection of Maltooligosaccharides with Varying Degrees of Polymerization

Creator:: Andrewson, Toren S.
Abstract:: Starch is a significant component of the human diet and the glucose produced through its digestion provides a critical source of energy. When starch enters the mouth, salivary α-amylase hydrolyzes it into maltooligosaccharides (MOS, degree of polymerization [DP] 3-20) and maltopolysaccharides (MPS, DP >20). Previous studies have found that humans...
Resource Type:: Masters Thesis

Aroma Perception of α-Terpineol and Linalool in Combination with wine monoterpenes found in Pinot gris and Gewürztraminer wines

Creator:: Chigo Hernandez, Mildred Melina
Abstract:: When a person is tasting wine, they first evaluate the appearance and then the aroma. The smell of wine is a crucial part of tasting and the aromas emanating from the wine should be pleasant. Aroma quality perceived in wine is determined by multiple interactions of the components found in...
Resource Type:: Masters Thesis
Full Text:: , Samuel Hoffman, Lik Lim and Victoria Galen who have helped me through my sensory panels. I would

Total fatty acid composition of autoxidized anchovy meal and studies of related model systems

Creator:: Roehm, Jeffrey Noyes
Abstract:: The variation in fatty acid composition between the "bound" and "free" lipid in stored anchovy meal was determined using gas-liquid chromatographic analysis. A model system of fresh anchovy oil on powdered lactalbumin was also studied to determine the changes in extractability and fatty acid composition which occur during oxidation. All...
Resource Type:: Masters Thesis
Full Text:: over relative retention time. "Carbon number" proposed by Woodford and Van Gent (73), and

ScholarsArchive@OSU

Suitability of pollinizing varieties of pears for dehydration

Use of Organoleptic Methodologies to Evaluate Wine Oligosaccharides and Wines made from Grapevine Red Blotch Virus Positive Vines Subjected to Various Vineyard Management Practices

Effects of Whey Protein Consumption on Inflammatory Biomarker Levels in Healthy Older Adults

Possible contributors to variation in cultured cheese produced in different geographical locations when typical cheese production controls are employed

Microbiological control of food spoilage and pathogenic microorganisms in refrigerated foods

Actaldehyde production and utilization by lactic cultures

Metabolic Implications of Red Raspberry Polyphenol Supplementation in High Fat-Fed C57BL/6J Mice

The Preparation and Human Taste Detection of Maltooligosaccharides with Varying Degrees of Polymerization

Aroma Perception of α-Terpineol and Linalool in Combination with wine monoterpenes found in Pinot gris and Gewürztraminer wines

Total fatty acid composition of autoxidized anchovy meal and studies of related model systems

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