Index Catalog // ScholarsArchive@OSU

Impact of weak and strong acids on the destruction of lactic acid bacteria during high pressure processing

Creator:: Sarangapani, Rama Krishna
Abstract:: High hydrostatic pressure (HHP) affects the pH of weak acids due to an increased degree of acid dissociation while under pressure. The temporary pH reduction by high pressure in such a case may influence the barotolerance of microorganisms. The objective of this study was to determine the impact of weak...
Resource Type:: Masters Thesis

Foam enhancing properties of hop bitter acids and propylene glycol alginate

Creator:: Kunimune, Takeshi
Abstract:: The following two projects have been carried out to clarify the impact of these foam stabilizers, and to compare their foam stabilizing power to one another as well as the cling ability. The first project investigated the impacts of four commercially available hop- derived foam stabilizers; iso-alpha-acid (Iso), rho(dyhydro)-iso-alpha-acid (Rho),...
Resource Type:: Masters Thesis

Electrolyzed oxidizing water treatment as a post-harvest process for controlling histamine formation in fish

Creator:: Phuvasate, Sureerat
Abstract:: Scombroid poisoning, caused by histamine intoxication, is one of the most prevalent illnesses associated with seafood consumption in the United States. The illness is usually accompanied with a variety of symptoms, such as rash, nausea, diarrhea, flushing, sweating, and headache. Incidence of scombroid poisoning has been consistently reported in the...
Resource Type:: Masters Thesis

Evaluation of the off-flavor in English sole (Parophrys vetulus) using descriptive analysis techniques and consumer testing

Creator:: Geise, Laura Ann
Abstract:: English sole (Parophrys vetulus) is a flatfish found in abundance in the Pacific Ocean and is part of the Pacific Northwest's and California's commercial trawl fishery. Stock levels of this fish are at all time highs but there are decreased landings due to low demand and acceptability. With new regulations...
Resource Type:: Masters Thesis

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

Quantification of fructose equivalents in straw extracts

Creator:: Kim, Eugene
Abstract:: Cereal and commercial grass-seed straws are abundant plant biomass materials that are currently being considered for application in industrial processes aimed at the production of biofuels, biomaterials, and biochemicals. The carbohydrate fraction of these straws is of particular interest in this context due to its chemical functionality and relative ease...
Resource Type:: Masters Thesis

Physicochemical properties of Alaska pollock surimi as affected by salinity and freeze-thaw cycles

Creator:: Kang, Ey Jung
Abstract:: The effects of the residual salt of surimi on biochemical and physical properties as affected by various freeze and thaw cycles were examined. Fresh Alaska pollock (Theragra chalcogramma) surimi was mixed with 4.0% sugar, and 5.0% sorbitol, along with eight combinations of salt (0.4, 0.6, 0.8, and 1.0 % NaCl)...
Resource Type:: Masters Thesis

Effect of berry integrity on proanthocyanidin extraction during wine production

Creator:: Cerpa-Calderon, Fiorella Karen
Abstract:: Proanthocyanidins are a grape-derived phenolic class of compound that provide wine with bitterness and astringency. Because of this, proanthocyanidins are considered to be essential components of wine quality. Proanthocyanidins are localized in the seed, skin and stem tissue of the grape berry and the composition of proanthocyanidins will vary depending...
Resource Type:: Masters Thesis

Analytical approach to the quantitative analysis of silicon in plants : its application to plant silica extraction

Creator:: Boone, Carmen E.
Abstract:: The literature available on the silica content of herbaceous biomass, and its relative mobility in leaching/extraction systems, includes studies that have employed several different methods for silica quantification. This makes comparison of the data difficult. The objective of this thesis research was to determine the quantitative relationships between the measured...
Resource Type:: Masters Thesis

Low-temperature post-harvest processing for reducing Vibrio parahaemolyticus and Vibrio vulnificus in raw oysters

Creator:: Chae, Minjung
Abstract:: Oysters are filter-feeding bivalves, which filter water for nutrients and often accumulate contaminants and human pathogens such as Vibrio parahaemolyticus and Vibrio vulnificus naturally occurring in the marine environment. These naturally occurring pathogens have been frequently isolated from raw shellfish, particularly oyster, in the United States and are recognized as...
Resource Type:: Masters Thesis

Efficacy of electrolyzed oxidizing water and ozonated water for microbialdecontamination of fresh strawberries (Fragaria x ananassa)

Creator:: Udompijitkul, Pathima
Abstract:: The objectives of this project were to evaluate the efficacies of electrolyzed oxidizing (EO) and ozonated waters as antimicrobial agents for enhancing the microbiological safety of fresh strawberries (Fragaria x ananassa). The influence of sodium chloride (NaCl) concentrations used for preparing EO water was evaluated on their bactericidal activities against...
Resource Type:: Masters Thesis

Flavor composition of transgenic raspberry bushy dwarf virus-resistant 'Meeker' raspberries

Creator:: Malowicki, Sarah Marie-Mahler
Abstract:: Raspberries have been popular since the time of the ancient Greeks. Red raspberries are cultivated throughout the world, particularly in the Pacific Northwest region of the United States and Canada. The raspberry bushy dwarf virus (RBDV) causes significant reduction in yield and crumbly fruit in raspberries, blackberries and raspberry-blackberry hybrids....
Resource Type:: Masters Thesis

Composition of flavonoid phenolic polymers isolated from red wine during maceration and significance of flavan-3-ols in foods pertaining to biological activity

Creator:: Aron, Patricia M.
Abstract:: Representing the most common flavonoid consumed in the American diet, the flavanols and their polymeric condensation products, the proanthocyanidins, are regarded as functional ingredients in various beverages, whole and processed foods, herbal remedies and supplements. Their presence in food affects food quality parameters including astringency, bitterness, sourness, sweetness, salivary viscosity,...
Resource Type:: Masters Thesis

Characterization by optical methods of the heat denaturation of bovine serum albumin (BSA) as affected by protein concentration, pH, ionic strength and sugar concentration

Creator:: Kongraksawech, Teepakorn
Abstract:: The thermal denaturation of proteins has been extensively studied using several methods including differential scanning calorimetry (DSC). A custom-built optical system was used to study thermal effects on protein as an alternative method to DSC measurements. It was used to investigate the thermal stability of bovine serum albumin (BSA) with...
Resource Type:: Masters Thesis

Hop bittering compounds and their impact on peak bitterness on lager beer

Creator:: Fritsch, Annette N.
Abstract:: Hop derived bitter compounds, including alpha-acids, reduced and non-reduced iso-alpha-acids, were evaluated for their contribution to peak bitter intensity in lager beer. Alpha-acids are the precursors to the major bittering components in beer (iso-alpha-acids). Typically, alpha-acids do not survive the brewing process, but if a product is dry-hopped, they may...
Resource Type:: Masters Thesis

Investigation of postharvest quality and storability of hardy kiwifruit (Actinidia arguta 'Ananasnaya')

Creator:: Landis Fisk, Connie
Abstract:: The objectives of this project were to determine the effects of harvest maturity, packaging, and storage conditions on subsequent fruit quality of Actinidia arguta ‘Ananasnaya’ and to investigate the use of edible coatings to improve fruit quality and storage life. The influences of harvest maturity (6.0, 8.7, 9.1, and 15.1%...
Resource Type:: Masters Thesis

ScholarsArchive@OSU

Impact of weak and strong acids on the destruction of lactic acid bacteria during high pressure processing

Foam enhancing properties of hop bitter acids and propylene glycol alginate

Electrolyzed oxidizing water treatment as a post-harvest process for controlling histamine formation in fish

Evaluation of the off-flavor in English sole (Parophrys vetulus) using descriptive analysis techniques and consumer testing

Assessing the impact of temperature on grape phenolic metabolism

Quantification of fructose equivalents in straw extracts

Physicochemical properties of Alaska pollock surimi as affected by salinity and freeze-thaw cycles

Effect of berry integrity on proanthocyanidin extraction during wine production

Analytical approach to the quantitative analysis of silicon in plants : its application to plant silica extraction

Low-temperature post-harvest processing for reducing Vibrio parahaemolyticus and Vibrio vulnificus in raw oysters

Efficacy of electrolyzed oxidizing water and ozonated water for microbialdecontamination of fresh strawberries (Fragaria x ananassa)

Flavor composition of transgenic raspberry bushy dwarf virus-resistant 'Meeker' raspberries

Composition of flavonoid phenolic polymers isolated from red wine during maceration and significance of flavan-3-ols in foods pertaining to biological activity

Characterization by optical methods of the heat denaturation of bovine serum albumin (BSA) as affected by protein concentration, pH, ionic strength and sugar concentration

Hop bittering compounds and their impact on peak bitterness on lager beer

Investigation of postharvest quality and storability of hardy kiwifruit (Actinidia arguta 'Ananasnaya')

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