Index Catalog // Hyrax

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

O Criador:: 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

The Examination of Escherichia coli Contamination via Agricultural Water Applications and Survival During Pre-Harvest Field Curing of Dry Bulb Onions

O Criador:: Racine, Jason R.
Abstract:: 2020 and 2021 brought the first reported outbreaks of salmonellosis epidemiologically linked to dry bulb onions in the United States. Outbreak investigations were not able to implicate a specific source of the contamination but speculated that contaminated water was a significant contributor. The Produce Safety Rule established minimum standards for...
Resource Type:: Masters Thesis

Roles of microorganisms in the deterioriation of rockfish

O Criador:: Lobben, J. C. and Lee, J. S.
Abstract:: Seven species of microorganisms indigenous to fish were inoculated into sterile fish muscle, obtained from Sebastodes alutus and Sebastalobus alascanus, and the production of total volatile acids (TVA) and total volatile bases (TVB) was determined during storage at 1 C. No production of TVA and TVB was noted in sterile...
Resource Type:: Capstone Project

Gas chromatographic identification of chlorinated insecticides based on their U.V. degradation

O Criador:: Banks, K. A. and Bills, D. D.
Abstract:: Certain chlorinated insecticides can be identified by electron capture gas-liquid chromatographic (EC-GLC) analysis of the prepared sample before and after treatment with ultraviolet irradiation, Upon U.V. treatment, characteristic degradation products arise from the insecticides investigated. Comparison of the degradation pattern obtained by EC-GLC of unknown and authentic insecticides provides an...
Resource Type:: Capstone Project

Volatile compounds from thermally oxidized methyl oleate

O Criador:: Withycombe, Donald A., Libbey, L. M., and Lindsay, R. C.
Abstract:: Thermal oxidation of methyl oleate was studied over a range of temperatures from 50 C to 150 C for periods of time up to 30 min. Degradation was quantitatively followed by gas liquid chromatography (GLC) and liquid scintillation counting of the products of methyl oleate-U-14C heated under a stream of...
Resource Type:: Capstone Project

Heat-induced compounds in strawberries

O Criador:: Sloan, Jerry L.
Abstract:: Dimethyl sulfide, acetaldehyde, isobutyraldehyde, furan, 2-furaldehyde, 2-acetyl furan, and ethyl furoate were produced when pureed strawberries were heated to 120° C. for 30 minutes. Shorter heating periods were sufficient to produce the first three compounds. With the exception of acetaldehyde, none of the heat-induced compounds were detected in unheated, pureed...
Resource Type:: Capstone Project

Lipid-protein interactions : autoxidation studies involving freeze-dried methyl linolenate-gelatin foams

O Criador:: Wehr, H. Michael and Sinnhuber, Russell O.
Abstract:: Studies involving freeze-dried methyl linolenate-gelatin foams indicate that the extent of lipid-protein interaction corresponds to the degree of autoxidation of the lipid fraction. It appears that approximately 11% of the malonaldehyde as defined by the 2-thiobarbituric acid test is firmly bound to the protein. The induction period of autoxidation is...
Resource Type:: Capstone Project

The effect of irradiation with ultraviolet light on chlorinated hydrocarbon insecticides : a review

O Criador:: Banks, Kenneth A.
Abstract:: Pesticide chemists have recognized since the 1940's that ultraviolet light was deleterious to the insecticidal properties of certain compounds. However, it has been only within the last 15 years that a number of photodecomposition products of the chlorinated hydrocarbon insecticides have been isolated and identified. The degradation of insecticides by...
Resource Type:: Capstone Project

Influence of free fatty acids on sweet cream butter flavor

O Criador:: McDaniel, Mina R., Sather, Lois A., and Lindsay, R. C.
Abstract:: A threshold pattern for the even-numbered free fatty acids (FFA) in butter depended on chain-length. Butyric acid had the lowest total average flavor threshold (AFT) of the more volatile FFA, and the total AFT values increased as chain-length increased through hexanoic and octanoic acids. A soapy after-taste predominated at and...
Resource Type:: Capstone Project

Inhibition of Pseudomonas species by hydrogen peroxide producing Lactobacilli

O Criador:: Price, Robert James and Lee, J. S.
Abstract:: Eighty-one microbial species isolated from seafoods and other marine sources were examined to determine the extent of interactions among these species. Spot-plates, cross-plates, and concurrent growth experiments at 7, 15, 20, and 30 C indicated that Lactobacillus species were capable of inhibiting other microorganisms. Lactobacillus species isolated from oysters and...
Resource Type:: Capstone Project

Immunomodulatory Actions of Bovine Whey Protein Isolates, Glycomacropeptide, and Their Digests: Insights from Macrophage and Human Studies

O Criador:: Olsen, Wyatt
Abstract:: Whey protein isolate (WPI) and glycomacropeptide (GMP) have shown potential immunomodulatory properties. In this study, we investigated their effects on pro-inflammatory cytokine secretion using both in vitro and in vivo models. In LPS-stimulated THP-1-derived macrophages, digested WPI and GMP reduced cytokine expression, while whole GMP increased secretion. The in human...
Resource Type:: Masters Thesis

Anti-obesity and Metabolic Health Impact of Pacific Dulse (Devaleraea mollis) and Nori (Pyropia spp.) Seaweeds in Western Diet-Induced Obese C57BL/6J Mice

O Criador:: Zhou, Leyi
Abstract:: Seaweeds have gained tremendous recognition as a highly nutritious and sustainable crop. The diverse components of seaweeds are known to exhibit a wide range of bioactivities, including anti-inflammatory, anti-diabetic, and cardiovascular health benefits. One such promising seaweed is Pacific dulse (Devaleraea mollis). While it holds great cultivating potential on the...
Resource Type:: Masters Thesis

Effects of Whey Protein Consumption on Inflammatory Biomarker Levels in Healthy Older Adults

O Criador:: Adler, Samuel
Abstract:: Whey protein’s potential for bioactivity is well documented, but there is disagreement on the extent to which it may modulate the immune system towards decreased inflammation. Decreased inflammation is generally perceived as a beneficial bioactivity in foods as excessive chronic inflammation is linked to morbidity and mortality. This thesis first...
Resource Type:: Masters Thesis

Comminution of Fish Frame Byproduct: Impact on Constituent Solvent-Accessibility, Alkaline Protein Extraction, and Isoelectric Precipitation

O Criador:: Gaspich, Bryan
Abstract:: The seafood industry has a problem of underutilization of harvested and processed fish. Up to 60% of the weight of the fish is considered a byproduct that is typically made into fishmeal for livestock and aquaculture feed, a low-value and non-food grade product. Two species that make up major fisheries...
Resource Type:: Masters Thesis

Genomic mapping of efflux pumps in Listeria monocytogenes and their contribution to cadmium and fluoroquinolone tolerance

O Criador:: Domen, Andrea
Abstract:: Listeria monocytogenes is the third most deadly foodborne pathogen in the United States. The young and elderly, as well as pregnant and immunocompromised people are the population most susceptible to serious illness and death from listeriosis infections. Unlike most foodborne pathogens, L. monocytogenes does not live a solely enteric lifestyle....
Resource Type:: Masters Thesis

Tropical Fruit Aroma in Chardonnay: Impact of Fermentation Techniques on Volatile Ester and Thiol Concentrations, Tropical Fruit Aroma Perception, Preference, and Emotional Response

O Criador:: Lucas, Chase J.
Abstract:: Tropical fruit aromas are prominent in wines like Sauvignon Blanc, one of the most abundant white wines in the United States. With high consumer interest for these aromas, it has become increasingly important to understand the factors that influence the desired tropical fruit aromas in white wines. Understanding the causes...
Resource Type:: Masters Thesis

Identification of Bitter Peptides in Aged Cheddar Cheese

O Criador:: Kuhfeld, Russell
Abstract:: Bitterness is a common flavor attribute of aged cheese, but excessive levels are a flaw leading to consumer rejection. Bitterness in cheese has been primarily associated with milk casein-derived peptides of medium size (500–3,000 Da) and relative hydrophobicity. Herein, we demonstrate a novel approach for the identification of bitter peptides...
Resource Type:: Masters Thesis

Cleaning and Sanitizing Surfaces on Produce Farms: Optimizing What, How, and When

O Criador:: Ohman, Erik
Abstract:: Production of fresh produce takes place outdoors, and therefore, is exposed to many routes of contamination (e.g., soil, contaminated water, manure, etc.) by human pathogens. Although precautions are taken to reduce this risk, pathogens can be regularly introduced to produce handling facilities. To manage the risk of cross-contamination from potentially...
Resource Type:: Masters Thesis

An Exploration of Cheese Safety Parameters and Aging as Mitigation Strategy for Foodborne Pathogens in Cheese

O Criador:: Riesgaard, Brandon
Abstract:: Pasteurization is an effective method of reducing risks associated with foodborne pathogens in raw milk. Cheese made from raw milk has a higher potential to harbor harmful bacterial pathogens. However, some cheesemakers prefer to use unpasteurized milk to preserve the natural microflora present in the raw milk and to prevent...
Resource Type:: Masters Thesis

Characterization of Spoilage Events on Flavored Milk Products by Paenibacillus odorifer

O Criador:: Torres, Alejandro
Abstract:: Flavored milk is a growing category for dairy products; however, it is a perishable product that is subject to microbial spoilage which can lead to a negative consumer experience and lead to lost sales. Flavored milk processors communicated unique spoilage events related to their products, including color loss of strawberry...
Resource Type:: Masters Thesis

Effects of Galactooligosaccharides on the Gut Microbiota in Lactose Intolerant Individuals

O Criador:: Angima, Gloria
Abstract:: Lactose intolerance is a common food intolerance that occurs because of a post-weaning deficiency of lactase, an enzyme that cleaves the glyosidic bond of lactose. About 75% of the world's population is lactose intolerant. Common symptoms of lactose intolerance are abdominal pain, bloating and diarrhea. ~25% of the world’s population...
Resource Type:: Masters Thesis

Application of Ohmic Heating for Accelerating Fish Sauce Fermentation

O Criador:: Kim, Hyung Joo
Abstract:: Fish sauce is a fermented condiment made primarily from anchovies and is popularly used in Asian countries as it provides unique salty and umami flavor. Its consumption is no longer limited to Southeast Asian countries, but extended to Europe, United States and Canada as a condiment in their food. Fish...
Resource Type:: Masters Thesis

Sweet Whey Fermentation: An Exploration of Optimizing the Alcohol Production of Kluyveromyces marxianus and Measuring the Nitrogen Content of Sweet Whey

O Criador:: Schaan, Keenan
Abstract:: It is estimated that for every 1 kg of cheese produced, approximately 9 kg of whey is created. For smaller producers something needs to be done to keep it out of water ways and potentially to valorize it. However, access to efficient secondary whey processing to isolate protein and lactose...
Resource Type:: Masters Thesis

The Preparation and Human Taste Detection of Maltooligosaccharides with Varying Degrees of Polymerization

O Criador:: Andrewson, Toren S.
Abstract:: Starch is a significant component of the human diet and the glucose produced through its digestion provides a critical source of energy. When starch enters the mouth, salivary α-amylase hydrolyzes it into maltooligosaccharides (MOS, degree of polymerization [DP] 3-20) and maltopolysaccharides (MPS, DP >20). Previous studies have found that humans...
Resource Type:: Masters Thesis

Aroma Perception of α-Terpineol and Linalool in Combination with wine monoterpenes found in Pinot gris and Gewürztraminer wines

O Criador:: Chigo Hernandez, Mildred Melina
Abstract:: When a person is tasting wine, they first evaluate the appearance and then the aroma. The smell of wine is a crucial part of tasting and the aromas emanating from the wine should be pleasant. Aroma quality perceived in wine is determined by multiple interactions of the components found in...
Resource Type:: Masters Thesis

Development of High-Throughput Screening Methods to Determine Efficacy of “Clean-Label” Antifungals for Application on Cheese

O Criador:: Jensen, Kristen
Abstract:: Cheese has been produced since ancient times and continues to be an important nutrient-dense staple in many diets around the world. Cheese quality is of high importance to consumers, and it is important for cheese producers to establish process controls to prevent and control cheese spoilage. Fungal spoilage is of...
Resource Type:: Masters Thesis

Understanding the flavor alterations associated with smoke taint and evaluation of interstimulus protocols to mitigate carryover bias in sensory evaluation of wildfire affected wines

O Criador:: Fryer, Jenna A.
Abstract:: First recorded as a problem in 2003, wildfire smoke has been found to affect wine grapes and lead to alterations to a wine’s flavor profile. Smoke can carry organic volatile compounds over vast distances, which can then be deposited on grapes and are absorbed into the grape’s cells. These compounds...
Resource Type:: Masters Thesis

The Biotransformation of Hop Aroma: An Exploration into Yeasts' Ability to Release Polyfunctional Thiols in Beer

O Criador:: Molitor, Richard W.
Abstract:: The biotransformation of hop aroma via yeast is a prominent topic in the brewing industry with considerable interest placed on how yeast can enhance volatile thiol production during wort fermentation. Three potent thiols are known contributors to tropical qualities in wine and beer aroma, specifically 3-mercaptohexan-1-ol (3MH), 3-mercaptohexyl acetate (3MHA),...
Resource Type:: Masters Thesis

The Incorporation of Novel Water-Soluble Potato Protein Extract in Pacific whiting (Merluccius productus) Fillets Through Brine Injection Technology to Improve Quality

O Criador:: Pasewark, George D.
Abstract:: Pacific whiting (Merluccius productus) is one of the most abundant fisheries on the American west coast. However, these fish are historically underutilized due to quality issues resulting from fillet softening that occurs as a result of both endogenous and exogenous (Myxosporidian parasite infection) cathepsin protease action during either storage (cathepsin...
Resource Type:: Masters Thesis

Utilizing Non-Saccharomyces Yeast As Bio-Protectants During Pre-Fermentation Cold Soaking Under Different Conditions

O Criador:: Nichols, Melanie L.
Abstract:: Cold soaking is a technique used during red winemaking to alter the aroma, flavor, and phenolic content of a wine. However, cold soaking does not come without risk, as this process can result in the production of spoilage compounds such as acetic acid and ethyl acetate if excessive growth of...
Resource Type:: Masters Thesis

Multidisciplinary Approach to Evaluate the Effect of Plant Growth Promoting Rhizobacteria (PGPR) on Soil Microbiota and Quality of Strawberries

O Criador:: Nam, Jun Haeng
Abstract:: Oregon strawberries are known for their high quality, intense flavor, sweetness, and rich red color. With optimal weather conditions, including rainy and mild seasons, Oregon has one of the best strawberry farming environments. Amongst the factors for a suitable strawberry farming environment, soil significantly influences strawberry growth and quality. The...
Resource Type:: Masters Thesis

Effect of Genotype and Environment on Organic Winter and Spring Naked Barley Composition and Food Functionality

O Criador:: Bunting, Jordyn S.
Abstract:: Naked barley is a rich source of fiber and phytonutrients but is not widely consumed by humans. The author contends that increasing population-wide consumption of wholegrain naked-barley would accrue a net positive public health benefit by helping to increase total fiber and phytonutrient consumption. Many of the leading causes of...
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

O Criador:: 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

Use of Organoleptic Methodologies to Evaluate Wine Oligosaccharides and Wines made from Grapevine Red Blotch Virus Positive Vines Subjected to Various Vineyard Management Practices

O Criador:: Hoffman, Samuel
Abstract:: The human senses can be used as analytical tools to evaluate many different aspects of our daily lives. The use of our senses through organoleptic methods offers unique and powerful insights into the characteristics of different stimuli. Due to the unique function of the different sensory organs we use to...
Resource Type:: Masters Thesis

Anti-inflammatory and Antioxidant Potential of Alaska Pollock Milt and Roe Hydrolysates

O Criador:: Kemp, David C.
Abstract:: Ample research has demonstrated the largely untapped potential of bioactive peptides (BAPs) for treating systematic chronic inflammation (SCI). Protein hydrolysates are the mixture of peptides resulting from the hydrolytic breakdown of a protein. Numerous hydrolysates contain BAPs and exert beneficial effects in both in vitro and in vivo models. In...
Resource Type:: Masters Thesis

Approaches to The Optimization of Honey-Based Fermentations

O Criador:: Kartik, Kritika
Abstract:: The fermentation of honey-based musts has been a feature of civilization for millennia. Typically comprised of 75-90% (w/w) simple (i.e. fermentable) sugars, the glucose and fructose present are readily fermented by either pitched or adventitious micro-organisms. Nevertheless, despite its venerable heritage, honey-based fermentations are prone to inconsistency, and it is...
Resource Type:: Masters Thesis

Prevalence of Volatile Phenols in Kombucha and Evaluation of Factors that Influence their Formation

O Criador:: Navarro, Roxana
Abstract:: Kombucha is a traditional fermented beverage that has become increasingly popular in the United States due to its perceived health benefits and unique flavor profiles. The drivers of kombucha flavor have not been fully characterized, at least in part because it is produced using a complex microbial community, leading to...
Resource Type:: Masters Thesis

Genetic Diversity and Antimicrobial Resistance of Listeria monocytogenes within Produce Handling and Processing Environments

O Criador:: Bland, Rebecca N.
Abstract:: Listeria monocytogenes is a foodborne pathogen frequently associated with food processing environments. Its presence is particularly concerning in facilities handling minimally processed and ready-to-eat foods. Recent outbreaks associated with fresh produce, such as packaged salads and mushrooms, highlight the need to better understand and control these pathogens in environments that...
Resource Type:: Masters Thesis

The preparation of common prebiotic oligosaccharides with defined degree of polymerization

O Criador:: 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

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

O Criador:: 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

An Investigation of Seasonal Microbiome Changes in Raw Milk from Organic and Conventional Dairy Farms in Oregon

O Criador:: Van De Grift, Daria S.
Abstract:: Raw milk microbiome is important to food safety and security. However, understanding the complexities of how the dairy farm environment may affect the microbiome is difficult. Since there are a variety of operating parameters for dairy farmers to use on their farms, each farming environment is unique. What makes the...
Resource Type:: Masters Thesis

Effects of Whey Protein Isolate on the Human Gut Microbiota and Intestinal Function in Older Adults

O Criador:: Rackerby, Bryna
Abstract:: Whey protein is a functional food comprised of numerous bioactive peptides and proteins, including glycomacropeptide (GMP), a hydrophilic casein peptide that separates with the whey fraction during cheesemaking. GMP has a unique amino acid composition, making it a viable nutritional therapy in disorders where certain amino acids are implicated, while...
Resource Type:: Masters Thesis

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

O Criador:: 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

Determination of Total Nucleotides, Nitrogenous Bases and Degradation By-Products with Respect to Various Processing and Preservation Techniques for Alaska Pollock (Gadus chalcogrammus) and Yellowfin Sole (Limanada aspera)

O Criador:: Nelson, Kevin A.
Abstract:: The primary goal of this research was to determine the concentration and composition of nucleotides, as nucleoside monophosphates and nucleobases, in the underutilized reproductive organs (milt and roe) of Alaska pollock (Gadus chalcogrammus) and yellowfin sole (Limanda aspera). Changes in concentrations of these nucleotides and nucleotide analogs were observed with...
Resource Type:: Masters Thesis

Development and Characterization of Novel Muffin Products for Promoting Sustainability

O Criador:: Shih, Yi-Ting
Abstract:: Brewers' spent grain (BSG), the byproduct from beermaking, is a good source of protein and dietary fiber and may be utilized as a functional ingredient for food applications such as bakery goods. Starch-based film is well-known for its safety, edibility, and renewability. Starch films with the incorporation of cellulose nanofiber...
Resource Type:: Masters Thesis

Dry-Hop Induced Refermentation: An Overview and an Investigation of Agronomic Influences on Hop Diastatic Potential

O Criador:: Stokholm, Arnbjørn
Abstract:: Beer brewing, broadly speaking, consists of two stages, a hot side and a cold side. The hot side occurs in the brewhouse and consists of steeping malted grain in hot water to extract sugars, separating the steeping liquid (wort) from the solids, and boiling the wort with an addition of...
Resource Type:: Masters Thesis

The Quality and Price Implications of Ingredient Lists for Dairy Products

O Criador:: Maruyama, Sara
Abstract:: The clean label movement is a persistent, consumer-driven trend that has shifted consumer preferences in favor of foods considered to be more natural. Although lacking legal definitions in food labeling, the terms “natural” and “clean label” are generally used to characterize foods that have short, minimal ingredient lists containing simple...
Resource Type:: Masters Thesis

Examining Environmental and Genetic Influences on the Brewing Performance of Hops (Humulus lupulus) and Barley (Horduem vulgare)

O Criador:: Van Simaeys, Karli R.
Abstract:: In short, the brewing process uses hot water to extract fermentable sugars from malt to make a wort that is bittered by hops and finally fermented by yeast to produce beer. The four key ingredients in brewing are malt, water, hops, and yeast. Malt is perhaps the key ingredient, as...
Resource Type:: Masters Thesis

Development and Validation of Sustainable Packaging Approaches for Longevity of Postharvest ‘Bartlett’ Pears and Safflower Oil

O Criador:: Rosenbloom, Rachel A.
Abstract:: The overall goal of this study was to investigate the gaps in edible packaging research in the areas of both edible coatings and edible films. This was accomplished across two distinct studies, in the pursuit of extending shelf life of fresh fruit for decreasing food loss, and heightening the consumer...
Resource Type:: Masters Thesis

Investigating Potential Environmental Sources for Coliforms in Cheddar Cheese Production

O Criador:: Selover, Brandon J.
Abstract:: The production of Cheddar cheese is a complex process with multiple potential sources of undesirable bacteria, including those that have negative impacts on product quality (spoilage organisms) and those that are used to evaluate sanitary conditions in the production environment (indicator organisms). The dairy industry commonly uses coliform bacteria as...
Resource Type:: Masters Thesis

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