Skip to Content

Switch language English
- Switch language
- Deutsch
- English
- Español
- Français
- Italiano
- Português do Brasil
- 中文
Login

ScholarsArchive@OSU

Home
About
Help
Contact

Search ScholarsArchive@OSU

Advanced Search

Search Constraints

Start Over

Filtering by: Creator Stierwalt, Harrison D. Remove constraint Creator: Stierwalt, Harrison D. Academic Affiliation Food Science and Technology Remove constraint Academic Affiliation: Food Science and Technology Degree Name Doctor of Philosophy (Ph.D.) Remove constraint Degree Name: Doctor of Philosophy (Ph.D.)

« Previous | 1 - 10 of 30 | Next »

Relevance
Title [A-Z]
Title [Z-A]
Date Created ▼
Date Created ▲
Date Uploaded ▼
Date Uploaded ▲

Number of results to display per page

10 per page
20 per page
50 per page
100 per page

View results as:

List Gallery Masonry

Search Results

Elucidating the Patterns of Cooccurrence, Spatial Structuring, and Impact on Fermentation Metabolism in Kombucha Microbial Communities

Creator:

Harrison, Keisha Rose

Abstract:

This dissertation investigates the microbial diversity and factors influencing the assembly of microbial communities in kombucha production, using a combination of 1H Nuclear Magnetic Resonance Spectroscopy, 16S and ITS rRNA metabarcoding, and traditional culture-based microbiological methods. It also explores the diversity of kombucha starter cultures through shotgun sequencing and metabarcoding...

Resource Type:

Dissertation

Full Text:

Microsoft Word - Harrison-Dissertation.docx AN
Identification of some chlorinated pesticides by ultraviolet degradation

Creator:

Kaufman, Willis Mast

Resource Type:

Dissertation

Full Text:

) (D#e) Title: IDENTIFICATION OF SOME CHLORINATED PESTICIDES BY ULTRAVIOLET DEGRADATION
The role of ethanol and certain ethyl esters in the fruity flavor defect of Cheddar cheese

Creator:

Bills, Donald D.

Abstract:

During the course of ripening, Cheddar cheese frequently develops a flavor defect described as fruity. Recent work has indicated that the use of certain starter cultures ultimately results in the development of the defect as the cheese ages. The flavor compounds responsible for the defect, however, have not been elaborated....

Resource Type:

Dissertation

Full Text:

. D. in Food Science (Name) (Degree) (Major) Date thesis is presented February 18, 1966
Use of ion-exchange and direct osmotic concentration technologies for processing cantaloupe juice

Creator:

Galeb, Abduljalil D. S.

Resource Type:

Dissertation

Full Text:

depend (Beveridge and Harrison, 1984). Joslyn (1957), Clegg (1964) and Wong and Stanton (1989
Physicochemical and microbiological characteristics of surimi seafood under thermal and E-beam processing

Creator:

Jaczynski, Jacek

Abstract:

Effects of thermal and electron beam (e-beam) processing on microbial inactivation and physichochemical properties of surimi and surimi seafood were investigated. Thermal-death-time (TDT) concept was used to model Staphylococcus aureus inactivation by heat and e-beam. Gurney-Lurie charts were used to estimate temperature during thermal processing of surimi seafood. Dose mapping...

Resource Type:

Dissertation

Full Text:

and 8.2 cm of surimi seafood, respectively. The D-value for thermally inactivated S. aureus was 0.65
Extraction and quantification of vitamins from raw, HTST, UHT, and PATP milk and of diatom-produced chitin and glucosamine

Creator:

Chotyakul, Nattaporn

Abstract:

Analytical chemistry is an essential qualitative and quantitative tool to describe foods and biomaterials and their changes during production, processing and distribution. In this work, rapid analytical procedures for the extraction and quantification of components in fluid milk and diatom fermentation broth were developed. Analytical methods to measure the concentration...

Resource Type:

Dissertation

Full Text:

plastic and Tetra BrikTM containers. In milk stored 14 d at 4ºC in the dark, AA losses ranged 35-83
Addressing sodium reduction and pathogen internalization in non-intact whole muscle beef : evaluation of dehydrated collagen and hydrostatic pressure as impact technologies

Creator:

Lowder, Austin Cole

Abstract:

These studies focused on maximizing the nutrition and safety of raw whole muscle beef while minimizing quality and shelf-life alteration. The first study used response surface methodology to predict fluid loss from injected beef strip loins and steaks as influenced by levels of salt and sodium phosphates (SP) in the...

Resource Type:

Dissertation

Full Text:

the dark for 4 d. Purge values ranged from 0.6% to 4.6% for CON and 0.3% to 2.1% for DBP. Fluid
Applied and basic aspects of sulfite metabolism in Saccharomyces cerevisiae

Creator:

Park, Hoon

Abstract:

In an effort to understand the basis for sulfite detoxification in S. cerevisiae, the functions of two genes were analyzed. SSU1, which encodes a plasma membrane protein, was found to be required for efficient sulfite efflux. FZFl-4, a dominant allele of a transcriptional activator of SSUl, was also found to...

Resource Type:

Dissertation

Full Text:

- % d is tr ib ut io n of th e th re e fo rm s of s ul fi te or e c a* o 3 en o 5
Clostridium perfringens spores : inactivation, germination, and formation

Creator:

Udompijitkul, Pathima

Abstract:

The enterotoxin-producing Clostridium perfringens type A isolates are responsible for the third most common foodborne illness in the United States and can also cause non-foodborne human gastrointestinal (GI) diseases such as antibiotic- associated and sporadic diarrheas. Three important factors contribute to the ability of C. perfringens to cause GI diseases,...

Resource Type:

Dissertation

Full Text:

+ - - - B + + + - C + + - - D + - + - E + - - + a C. perfringens type b +, produced; -, not produced
Tropical Fruit Aroma: Relevance to Oregon White Wines, the Effect of Winemaking Processes on Fermentation Esters and Volatile Thiol Levels, and the Relationship Between Sensory Perception and Volatile Chemistry

Creator:

Iobbi, Angelica

Abstract:

Aroma is one of the major components that determines the quality of wine and consumer acceptability. Fruitiness is a highly desirable aroma quality in white wines and has been well accepted by consumers across the globe. Tropical fruit aroma has been substantially studied in Sauvignon Blanc wines due to its...

Resource Type:

Dissertation

Full Text:

and thiols concentrations on the right. A and B= R1; C and D= R2 ………………………….155 20. Figure 4.S3

« Previous
Next »
1
2
3

Limit your search

Academic Affiliation

Food Science and Technology[remove]30

Advisor

Tomasino, Elizabeth3
Anglemier, Allen F.2
Day, E. A.2
Mcdaniel, Mina R.2
Morrissey, Michael T.2
more Advisors »

Commencement Year

Commencement Year range begin – Commencement Year range end

Current results range from 1963 to 2023

View distribution

Committee Member

Bermudez, Luiz2
Emerson, Sarah2
Fuentes, Claudio2
McGuire, Joe2
Osborne, James2
more Committee Members »

Creator

Bills, Donald D.1
Chavasit, Visith1
Chotyakul, Nattaporn1
Chung, Yun Chin1
Deng, Kai1
more Creators »

Date

Date range begin – Date range end

Current results range from 1963 to 2023

View distribution

Decade

2020-20292
2010-20198
2000-20093
1990-19997
1980-19894
1970-19791
1960-19695

Degree Field

Food Science and Technology25
Food Science3
Food Technology2

Degree Level

Doctoral30

Degree Name

Doctor of Philosophy (Ph.D.)[remove]30

Language

English [eng]30

License

All rights reserved12

Non-Academic Affiliation

Oregon State University. Graduate School28

Peer Reviewed

No30

Resource Type

Dissertation30

Rights Statement

Copyright Not Evaluated18
In Copyright12

Subject

Clostridium perfringens2
Clostridium perfringens -- Spores2
Dairy products -- Analysis2
Flavor2
Fruit juices -- Flavor and odor2
more Subjects »

Scholars Archive is a service of Oregon State University Libraries & Press

121 The Valley Library
Corvallis, OR 97331-4501

Contact Us
Services for Persons with Disabilities

Powered by Hyrax 3.6.0

Copyright © 2018 Oregon State University
Licensed under the Apache License, Version 2.0

Core Trust application (pdf)