Index Catalog // ScholarsArchive@OSU

“Red Light, Yellow Light!”: Evaluating the Anti-Listerial Potential of Bacillus Isolate Metabolites Using a High-Throughput Chromogenic Assay”

Creator:: Johnson, Taylor S.
Abstract:: Listeria monocytogenes contamination continues to pose challenges for the food industry and there is demand for effective methods of food preservation and protection that can also be considered clean label. A promising source of antilisterial compounds may be sourced from bacteria that produce novel byproducts. Ribosomally synthesized and post-translationally modified...
Resource Type:: Masters Thesis

[9,10-methylene-¹⁴C] sterculic acid metabolism in the rat : urinary metabolites, liver tissue distribution, and induced [omega]-hydroxylase activity

Creator:: Eisele, Thomas Anthony
Abstract:: Corn oil (CO) and Sterculic foetida oil (SFO) fed rats were injected with [9, 10-methylene-¹⁴C]sterculic acid. Less than 1% of the label was expired as carbon dioxide. The majority of the label was excreted in the urine as short-chain dicarboxylic acids with an intact cyclopropane ring. The major metabolites for...
Resource Type:: Masters Thesis

A business feasibility tool for artisan cheese operation start-up

Creator:: Bouma, Andrea
Abstract:: The objective of this study was to develop a decision making tool to determine economic feasibility of artisan cheese operations. A survey of current Oregon artisan cheese companies was used to gain knowledge of the fixed and variable costs associated with cheese production and business start-up. The data from this...
Resource Type:: Masters Thesis

A comparison of porous polymers used in collecting organic volatiles in foods

Creator:: Boyko, Alayne Linda
Abstract:: Porapak Q, Chromosorb 102, and Tenax GC, three porous polymers commonly used as adsorbents in headspace analyses were investigated. The retention times of various low-boiling compounds relative to water were measured on the collection columns to determine which compounds would be lost during the water removal step employed after sampling...
Resource Type:: Masters Thesis

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

A filter paper assay for low cellulase activities and the cultivation of Trichoderma reesei on acid whey and sweet whey permeate

Creator:: Nordmark, Tor Soren
Abstract:: The traditional filter paper assay for saccharifying cellulase originally described by M. Mandels et al (1976) has been modified to make possible low activity determinations of Trichoderma cellulases. The enzymatic activity appears to decline during a prolonged incubation period if no precautions have been taken. By means of adding bovine...
Resource Type:: Masters Thesis

A guide to the fermentation and distillation of whey for potable spirit production

Creator:: Risner, Derrick
Abstract:: Whey is co-product of cheese production and is produced at 9:1 whey to cheese ratio. Whey is broadly classified into two types, sweet and acid whey. Large cheese manufacturers have developed whey processing techniques to convert sweet whey into value added products such as protein powders and emulsifiers. Acid whey...
Resource Type:: Masters Thesis

A maturity trial study of Pinot noir wines : aroma profile by sniffing gas chromatographic effluent

Creator:: Miranda-Lopez, Rita
Abstract:: The quality of wine is highly influenced by the weather. Temperature, solar radiation and humidity influence the formation and concentration of aroma-active compounds and aroma-active precursors in the grapes. Pinot noir grapes require a slow ripening, under cool temperatures, in order to achieve their fullest flavor. The main objective of...
Resource Type:: Masters Thesis

A method for the determination of the free fatty acids of Cheddar cheese

Creator:: Bills, Donald D.
Abstract:: The free fatty acids of Cheddar cheese are important components in the over-all flavor and aroma of the cheese. Although the more volatile fatty acids probably contribute most, there is reason to believe that the higher fatty acids may contribute, to some extent, in imparting typical flavor characteristics. Before the...
Resource Type:: Masters Thesis

A simulation tool for evaluating sensory data analysis methods

Creator:: Naini, Shuo
Abstract:: In cross-cultural studies, respondents from specific cultures may have different product preferences and scale usage. Combining data from different cultures will result in departures from the basic assumptions of analysis of variance (ANOVA) and loss of power in testing capability of finding product and culture differences. However, the result of...
Resource Type:: Masters Thesis

ScholarsArchive@OSU

“Red Light, Yellow Light!”: Evaluating the Anti-Listerial Potential of Bacillus Isolate Metabolites Using a High-Throughput Chromogenic Assay”

[9,10-methylene-¹⁴C] sterculic acid metabolism in the rat : urinary metabolites, liver tissue distribution, and induced [omega]-hydroxylase activity

A business feasibility tool for artisan cheese operation start-up

A comparison of porous polymers used in collecting organic volatiles in foods

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

A filter paper assay for low cellulase activities and the cultivation of Trichoderma reesei on acid whey and sweet whey permeate

A guide to the fermentation and distillation of whey for potable spirit production

A maturity trial study of Pinot noir wines : aroma profile by sniffing gas chromatographic effluent

A method for the determination of the free fatty acids of Cheddar cheese

A simulation tool for evaluating sensory data analysis methods

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