Index Catalog // ScholarsArchive@OSU

Effect of temperature cycling on the production of aflatoxin by Aspergillus flavus

Creator:: Stutz, Howard Kent
Abstract:: The effect of cycling temperatures on production of aflatoxin by Aspergillus flavus (V3734-10) when grown upon various substrates was studied. The parameters of temperature and time were selected to simulate environmental conditions in Oregon during harvest of filberts and walnuts. The heat input required for aflatoxin synthesis in terms of...
Resource Type:: Masters Thesis
Full Text:: AN ABSTRACT OF THE THESIS OF HOWARD KENT STUTZ for the

Two Studies Addressing Practical Needs of Wheat Farmers, Processors, and Breeders : Changes in Falling Number and Alpha-amylase During Grain Storage, and Improved Predictions of Wheat-flour Dough Properties

Creator:: Adams, Mike R.
Abstract:: Wheat (Triticum aestivum) is a globally traded staple food crop. The diverse and pleasing nature of wheat-derived products is a result of the complex interactions of the polymeric components from the wheat endosperm. Changes in the functionality of these polymeric components, as a result of changes in growing conditions or...
Resource Type:: Masters Thesis
Full Text:: Predictions of Wheat-flour Dough Properties. AN ABSTRACT OF THE THESIS OF Mike R. Adams

The Impact of Malolactic Fermentation Conducted by Oenococcus oeni on Brettanomyces bruxellensis Growth and Volatile Phenol Production

Creator:: Lauderdale, Adam D.
Abstract:: Wine is particularly vulnerable to infection by Brettanomyces bruxellensis during or shortly after malolactic fermentation (MLF). While different methods and techniques enable winemakers to prevent wine spoilage due to this organism, no single intervention is universally sufficient. Moreover application of sulfur dioxide, the most commonly used of these methods, is...
Resource Type:: Masters Thesis
Full Text:: AN ABSTRACT OF THE THESIS OF Adam D. Lauderdale for

Evaluation of hydrostatic pressure and storage effects on Cheddar cheese microstructure by thermal conductivity, differential scanning calorimetry and enzymatic proteolysis

Creator:: Yang, Jie
Resource Type:: Masters Thesis
Full Text:: . Differential Scanning Calorimetry and Enzymatic Proteolvsis-——~ Abstract approved -*■—\- J

Microbial stability of fresh cut pineapple and pineapple juice pasteurized by step-pulsed and static ultra high pressure treatments

Creator:: Aleman-Ordonez, Giovanna Dominick
Abstract:: Static ultra-high pressure (200, 270, and 340 MPa) and sinusoidal and step-pressure (0-270 MPa) pulses were compared by determining their effects on bacteria and yeast survival counts. Samples were commercial pineapple chunks used as is and fresh cut pineapple and pineapple juice inoculated with Saccharomyces cerevisiae 2407-1a. Surviving bacteria and...
Resource Type:: Masters Thesis
Full Text:: Ultra High Pressure Treatments Abstract approved: _ -r "7—y v \ J. Antonio ToiVes FoiVe s? —f

Cooling characterization and practical utilization of sub-micron slurry ice for the chilling of fresh seafood

Creator:: Keys, Dustin R.
Abstract:: Consumption of seafood products continues to grow each year, but post-harvest losses and inedible seafood waste remain as high as 25%. Ice-based systems are the most common form of preservation to increase shelf life, preserve product quality, and enhance product safety. Slurry ice is a type of chilling media, consisting...
Resource Type:: Masters Thesis
Full Text:: , J, N, R, S, B, T, and E) that are distinctive due to the types of dissimilar metals that are

Nutritional and Genetic Aspects of Sulfite Excretion During Fermentation by Wine Strains of Saccharomyces cerevisiae

Creator:: Alessandri, María P.
Abstract:: Reductive sulfate assimilation, the biological process by which sulfur-containing amino acids and key derivatives are synthesized from sulfate, is broadly shared among bacteria, fungi, and plants. It is the major, if not sole source of methionine and cysteine for Saccharomyces cerevisiae during wine fermentation. Two obligate intermediates formed in the...
Resource Type:: Masters Thesis
Full Text:: Grapegrower and Winemaker 478 (2003): 73-79. Britz, T. J., and R. P. Tracey. "The combination effect of pH

Sensory and chemical analysis of 1997 Oregon Pinot noir enzyme treated wines

Creator:: Goldberg, Naomi
Abstract:: Pinot noir has a reputation for lower color stability than other red wine varieties. Because it has relatively low anthocyanin and phenolic content and lacks acylated anthocyanin pigments compared to other red vinifera varieties, color extraction and stability are particularly important. Varying the processing during fermentation of red wine can...
Resource Type:: Masters Thesis
Full Text:: Chemical Analysis of 1997 Oregon Pinot noir Enzyme Treated Wines Abstract approved: r

Quality assessment of Asian noodles made from U.S. wheat flours using sensory descriptive analysis

Creator:: Janto, Mimi
Abstract:: As a major wheat exporter to countries all over the world, the United States has to produce wheat that satisfy different quality requirements requested by their customers. Over the past decade the United States has encountered a major problem, that of losing market share in Asia to Canada and Australia....
Resource Type:: Masters Thesis
Full Text:: Industry Representatives Mimi Janto, Sonia M. Rubico-Jamir Patrick J. McCluskey, Mina R. McDaniel To

Film-forming ability of fish proteins

Creator:: Athaillah, Zatil Afrah
Abstract:: Characteristics of films obtained from fish myofibrillar proteins extracted from various solubilization methods were investigated. In this study, we utilized three agents to solubilize fish myofibrillar proteins from surimi, which are sodium chloride, sodium tripolyphosphate, and alkaline condition. The first part of this study focused on combination of sodium chloride...
Resource Type:: Masters Thesis
Full Text:: is used. This method is based on the reaction of thiolate anion (R-S - ) with Ellman’s reagent [5,5

ScholarsArchive@OSU

Effect of temperature cycling on the production of aflatoxin by Aspergillus flavus

Two Studies Addressing Practical Needs of Wheat Farmers, Processors, and Breeders : Changes in Falling Number and Alpha-amylase During Grain Storage, and Improved Predictions of Wheat-flour Dough Properties

The Impact of Malolactic Fermentation Conducted by Oenococcus oeni on Brettanomyces bruxellensis Growth and Volatile Phenol Production

Evaluation of hydrostatic pressure and storage effects on Cheddar cheese microstructure by thermal conductivity, differential scanning calorimetry and enzymatic proteolysis

Microbial stability of fresh cut pineapple and pineapple juice pasteurized by step-pulsed and static ultra high pressure treatments

Cooling characterization and practical utilization of sub-micron slurry ice for the chilling of fresh seafood

Nutritional and Genetic Aspects of Sulfite Excretion During Fermentation by Wine Strains of Saccharomyces cerevisiae

Sensory and chemical analysis of 1997 Oregon Pinot noir enzyme treated wines

Quality assessment of Asian noodles made from U.S. wheat flours using sensory descriptive analysis

Film-forming ability of fish proteins

Limit your search

Academic Affiliation

Advisor

Commencement Year

Committee Member

Creator

Contributor

Date

Decade

Degree Field

Degree Level

Degree Name

File Format

Language

License

Non-Academic Affiliation

Peer Reviewed

Resource Type

Rights Statement

Subject

Search Constraints

Search Results

Limit your search