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Filtering by: Creator Rubino, M. Academic Affiliation Food Science and Technology Degree Name Master of Science (M.S.)

Inactivation of bacterial pathogens in drinking water

Creator:

Hartlerode, Evelyn R.

Abstract:

Wine is known to have been enjoyed since ancient times. Although early civilizations where unaware of scientific mechanisms of the properties of wine, empirical methods allowed them knowledge of its intoxicating effects as well as its healthful properties. These properties lead the ancients to use wine for many purposes including...

Resource Type:

Masters Thesis

Full Text:

nitration has been shown to increase antimicrobial activity of phenolics (O'Connor and Rubino, 1991
Impact of terroir on cheddar cheese flavor and the influence of farm-to-farm variability, commingling, and pasteurization.

Creator:

Turbes, Gregory S.

Abstract:

The concept of terroir is commonly used as marketing tool to highlight unique characteristics of regional food products, however there is little scientific evidence of terroir pertaining to cheese. The purpose of this research was to investigate the potential impact of milk origin, pasteurization, and commingling on the sensorial, chemical,...

Resource Type:

Masters Thesis
Investigation of Eco-friendly, Bio-based Methods to Produce High Quality and Water-resistant Apple Pomace Biocomposites Using Molded Pulp Technology

Creator:

Lang, Clara V.

Abstract:

The overall goal of this study was to utilize apple pomace, the byproduct from juice processing, as a renewable source of fiber to create sustainable packaging using molded pulp technology. The goal was accomplished through two studies: 1) to modify apple pomace fibers for increasing relative cellulose composition and improving...

Resource Type:

Masters Thesis

Full Text:

, M., Saxena, P., Brilhuis-Meijer, E., Tosello, G., Bissacco, G., Mcaloone, T. C., Pigosso, D. C. A

ScholarsArchive@OSU

Inactivation of bacterial pathogens in drinking water

Impact of terroir on cheddar cheese flavor and the influence of farm-to-farm variability, commingling, and pasteurization.

Investigation of Eco-friendly, Bio-based Methods to Produce High Quality and Water-resistant Apple Pomace Biocomposites Using Molded Pulp Technology

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