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Filtering by: Creator Custer, Gary J. Remove constraint Creator: Custer, Gary J. Academic Affiliation Food Science and Technology Remove constraint Academic Affiliation: Food Science and Technology License All rights reserved Remove constraint License: All rights reserved Rights Statement In Copyright Remove constraint Rights Statement: In Copyright

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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
Studies in cereal science : arabinoxylans, glutenins, and their interactions; determining optimum water addition in noodle doughs; and quality and nutritional traits in a hard x soft wheat cross

Creator:

Kongraksawech, Teepakorn

Abstract:

The major components of wheat flour are keys to its functionality in processing and product quality. The major components, other than the lipids, are polymers: starch, protein, and non-starchy polysaccharides (NSP). In wheat NSP are primarily arabinoxylans (AX). These components are compartmentalized in the grain but are forced into close...

Resource Type:

Dissertation

Full Text:

graduate committee, Drs. Patrick Hayes, Michael Penner, Gary Hou, and Gregory Thompson. Also thanks Drs
Influence of Soft Wheat Characteristics on Quality of Batter-based Products

Creator:

Fajardo Centeno, Carlos A.

Abstract:

Wheat is a globally traded staple crop. Wheat is important in human diets because of its agronomic adaptability, physical characteristics, functionality for the production of leavened products and nutritional value. Two significant characteristics make wheat an important staple food-crop. First, the proteins present in wheat endosperm have attributes that enable...

Resource Type:

Dissertation

Full Text:

. Gary Hou, and Dr. Christopher A. Bell for serving in my committee. This research was
Spatiotemporal Distributions of Bacteria in the Cheddar Production Environment

Creator:

Johnson, Jared D.

Abstract:

Given the many significant roles that bacteria play in modern food manufacturing, it is crucial that we have a fundamental understanding of how bacterial communities assemble and behave in the food manufacturing environment. The focus of this dissertation was to investigate both the spatial and temporal distributions of microbial communities...

Resource Type:

Dissertation

Full Text:

Afshari, Roya, Christopher J. Pillidge, Daniel A. Dias, A. Mark Osborn, and Harsharn Gill. 2018
Flavor comparison of ultra high temperature processed milk heated by Ohmic heating and conventional methods

Creator:

He, Juan

Abstract:

Ultra high temperature (UHT) processing can extend shelf life of milk to several months without refrigeration, which is more convenient and energy saving than pasteurized milk. However, the poor acceptance caused by "cooked" flavors limits its marketing growth, especially in United States. Ohmic heating, which has a more uniform and...

Resource Type:

Masters Thesis

Full Text:

professors and students from Utah State University. Dr. Donald J. McMahon designed and organized overall
Rework Practices in the Dairy Industry and Their Potential Contribution to Microbial Spoilage

Creator:

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

Full Text:

express my deepest thanks to my mother and father, Susan and Gary Rush. Mom, you have always believed in
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:

. Unlike S. cerevisiae however, B. bruxellensis exhibits the Custer effect where the typical alcohol
Interactions between Oenococcus oeni and Brettanomyces bruxellensis during winemaking and consequences for wine quality

Creator:

DuBois, Aubrey E.

Abstract:

The growth of Brettanomyces bruxellensis is a major cause of wine spoilage due tothe production of the volatile phenols 4-ethylphenol (4-EP) and 4-ethylguaiacol (4-EG), derivatives of p-coumaric acid and ferulic acid. During the winemaking process,some microorganisms can impact the concentration of the 4-EP precursors pcoumaricand coutaric acid (tartaric acid-esterified p-coumaric...

Resource Type:

Masters Thesis

Full Text:

provoke the yeast to exhibit the Custer effect, in which the typical alcohol metabolic pathway is
Development of antioxidant dietary fibers from wine grape pomace and their applications as functional food ingredients

Creator:

Tseng, Angela Y.

Abstract:

Wine grape pomace (WGP), the byproduct from winemaking, is a good source of polyphenols and dietary fibers, and may be utilized as antioxidant dietary fibers (ADF) for food applications. The objectives of this thesis research were to first determine the phenolic compounds, antioxidant and antimicrobial activities in red WGP under...

Resource Type:

Masters Thesis

Full Text:

. Reference Anderson, J. W., Baird, P., Davis Jr, R. H., Ferreri, S., Knudtson, M., Koraym, A., Waters, V
A Comprehensive Evaluation of the Nonvolatile Chemistry Affecting the Sensory Bitterness Intensity of Highly Hopped Beers

Creator:

Hahn, Christina

Abstract:

The range of different nonvolatile constituents extracted from hops in highly hopped beers suggests that iso-alpha acids may not be the sole contributor to beers’ bitterness. Among brewers producing hop-forward beer styles there is a growing concern that the Bitterness Unit (BU) is no longer an accurate predictor of beer...

Resource Type:

Masters Thesis

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Academic Affiliation

Food Science and Technology[remove]23

Advisor

Mcdaniel, Mina R.3
Qian, Michael C.3
Osborne, James P.2
Park, Jae W.2
Ross, Andrew S.2
more Advisors »

Commencement Year

Commencement Year range begin – Commencement Year range end

Current results range from 1999 to 2023

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Committee Member

Penner, Michael H.3
Qian, Michael3
Hou, Gary2
McGorrin, Robert2
Penner, Michael2
more Committee Members »

Creator

Boone, Carmen E.1
Brown, Laurie L. (Laurie Lee)1
Chung, Seo Jin1
du, Xiaofen1
Dubois, Aubrey E.1
more Creators »

Contributor

Waite Cusic, Joy G.2
Burroughs, Samantha J.1
Curtin, Christopher D.1
Hussein, Mohamed1
Johnson, Jared D.1
more Contributors »

Date

Date range begin – Date range end

Current results range from 1998 to 2023

View distribution

Decade

2020-20294
2010-201910
2000-20096
1990-19993

Degree Field

Food Science and Technology23

Degree Level

Master's14
Doctoral9

Degree Name

Master of Science (M.S.)14
Doctor of Philosophy (Ph.D.)9

File Format

application/pdf1

Language

English [eng]23

License

All rights reserved[remove]23

Non-Academic Affiliation

Oregon State University. Graduate School19

Peer Reviewed

No23

Resource Type

Masters Thesis14
Dissertation9

Rights Statement

In Copyright[remove]23

Subject

Albacore -- Oregon -- Composition1
Albacore -- Oregon -- Quality1
Albacore -- Processing -- Oregon1
Alcohol1
Anthocyanins -- Oregon, Western1
more Subjects »

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