Index Catalog // ScholarsArchive@OSU

Evaluation of methods to enumerate psychrotrophic bacteria in fluid milk

Creator:: Clark, Max Gregory
Resource Type:: Masters Thesis
Full Text:: CLARK A THESIS submitted to Oregon State University in partial ful'fullment of the requirements

Nutritional Composition Changes in Alaska Pollock (Gadus chalcogrammus) During and Between Bering Sea A and B Seasons

Creator:: Hintermeister, Clara A.
Abstract:: Alaska pollock (Gadus chalcogrammus) is a schooling whitefish native to the Bering Sea that is prized for its fillets, surimi, roe, and milt. Fillets are frequently used for popular products such as fish and chips. If collected, roe and milt are commonly exported to South Korea and Japan. However, no...
Resource Type:: Masters Thesis
Full Text:: Bering Sea A and B Seasons. Abstract approved

Food as a source of nitrosatable amines

Creator:: McIntyre, Timothy
Abstract:: Beer, nonfat dry milk, fried bacon and microwave baked fish were treated under simulated gastric and extreme nitrosation conditions to estimate their capacity for generation of endogenously formed N-nitrosamines. The level of nitrosamines in beer increased from 0.1 ppb N-nitrosodimethylamine to 0.4 ppb N-nitrosodimethylamine (p < 0.05) under simulated gastric...
Resource Type:: Masters Thesis
Full Text:: : Food as a Sourca_pf^Nitrosaj&able Amines Abstract Approved: R.A. Scanlan Beer, nonfat dry milk

Lysozyme as an aid in preventing stuck wine fermentations

Creator:: Hetz, Uri
Abstract:: To provide a possible alternative for the antimicrobial action of sulfur dioxide in winemaking, and address the issue of stuck fermentations, I studied the efficacy of chicken lysozyme (EC 3.2.1.17) as an antimicrobial in grape juice. Two different forms of lysozyme were used: native lysozyme (NL), that is known to...
Resource Type:: Masters Thesis
Full Text:: Preventing Stuck Wine Fermentations. Abstract approved: . v Mark A. Daeschel To provide a possible

Assessing the impact of temperature on grape phenolic metabolism

Creator:: Cohen, Seth D.
Abstract:: Many climatic factors influence grape berry composition including nutrient status, water availability, biotic stress, sun exposure and temperature. Previous research examined the effects of many factors listed above and much progress has been made. It is often difficult, however, to separate effects that typically confound each other, such as sun...
Resource Type:: Masters Thesis
Full Text:: : _______________________________________________________ James A. Kennedy Many climatic factors influence grape berry composition including

An evaluation of blackberry harvest sanitation and the ability of foodborne pathogens to survive in blackberry products

Creator:: Sales, Melissa M.
Abstract:: Blackberries, genus Rubus, are an important Oregon agricultural commodity. In their fresh and processed forms, they offer many health benefits and may be able to help Americans better achieve fruit consumption recommendations because of convenience and pleasant sensory qualities. However, the susceptibility of blackberry products to contamination with bacterial pathogens...
Resource Type:: Masters Thesis
Full Text:: Survive in Blackberry Products Abstract approved: Mark A. Daeschel Blackberries, genus Rubus

Components of bovine plasma that enhance gel strength in Pacific whiting surimi

Creator:: Peters, Margo Y.
Abstract:: Proteolysis of myofibrillar proteins in Pacific whiting surimi occurs when the 50- 70°C temperature range is reached during standard cooking procedures (e.g. 90°C for 15 min). This proteolytic activity results in the softening of surimi gels. Bovine plasma protein (BPP) is the most effective of the food-grade inhibitors used to...
Resource Type:: Masters Thesis
Full Text:: Bovine Plasma that Enhance Gel Strength in Pacific Whiting Surimi. Abstract approved: o Thomas A

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:: Barcelona, Clark, Lewis, and Sacajawea make up a portion of hazelnut acreage and are considered

Composition of Pinot noir Wines Produced from Different Crop Levels

Creator:: Li, Jingwen
Abstract:: The production of high-quality wine is an important target for wineries worldwide, and low crop level (yield) has been one vineyard management criterion long believed to achieve wine quality. Low yields are most often achieved by removing clusters from the grapevine. Some studies show that cluster thinning can enhance grape...
Resource Type:: Masters Thesis
Full Text:: level was adjusted using cluster thinning at lag-phase of berry development using a cluster number per

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:: ABSTRACT OF THE THESIS OF Christopher A. Letchworth for the degree of Master of Science in Food

ScholarsArchive@OSU

Evaluation of methods to enumerate psychrotrophic bacteria in fluid milk

Nutritional Composition Changes in Alaska Pollock (Gadus chalcogrammus) During and Between Bering Sea A and B Seasons

Food as a source of nitrosatable amines

Lysozyme as an aid in preventing stuck wine fermentations

Assessing the impact of temperature on grape phenolic metabolism

An evaluation of blackberry harvest sanitation and the ability of foodborne pathogens to survive in blackberry products

Components of bovine plasma that enhance gel strength in Pacific whiting surimi

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

Composition of Pinot noir Wines Produced from Different Crop Levels

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

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