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Filtering by: Creator Bionaz, M. Academic Affiliation Food Science and Technology Degree Name Master of Science (M.S.) Rights Statement In Copyright

Influence of Biotic and Abiotic Factors on Yeast Communities during Cold Soak and the Consequences for Wine Aroma

Creator:

Johnson, Jared D.

Abstract:

Pre-fermentation cold soak is a winemaking technique used to alter the color, mouthfeel, and aroma of red wine. While it is still debated what impact cold soak has on these wine quality parameters, current thoughts are that resident yeast populations found in fresh grape must play a role in altering...

Resource Type:

Masters Thesis

Full Text:

of M. fructicola Gaïa at reducing ethyl acetate, acetic acid, and H. uvarum growth during cold soak
The preparation of common prebiotic oligosaccharides with defined degree of polymerization

Creator:

Ooi, Megan C. Y.

Abstract:

Prebiotics are a subset of dietary fiber that is growing in demand within the food industry. The health benefits of prebiotics have been well established, leading to the increase in its incorporation into various food products. Given the importance of prebiotics as functional ingredients, it is important to understand their...

Resource Type:

Masters Thesis

Full Text:

like to thank Dr. Christopher Beaudry and Dr. Massimo Bionaz for their interest in my work and for
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

ScholarsArchive@OSU

Influence of Biotic and Abiotic Factors on Yeast Communities during Cold Soak and the Consequences for Wine Aroma

The preparation of common prebiotic oligosaccharides with defined degree of polymerization

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

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