Index Catalog // ScholarsArchive@OSU

Contribution of Farm Level Milk Sourcing on Non-Starter Lactic Acid Bacteria (NSLAB) in Cheddar, and the Assessment of High Resolution Melt Analysis used for Species Identification

Creator:: Baird, Christopher S.
Abstract:: Non-starter lactic acid bacteria (NSLAB) are found at low levels in fresh raw milk and are important to the dairy industry because of their potential impact on the flavor and texture of yogurt, sour cream, and cheese. The purpose of this study was to evaluate three methods for the identification...
Resource Type:: Masters Thesis
Full Text:: , Grappin R. 2001. Origin and diversity of mesophilic lactobacilli in Comté cheese, as revealed by PCR

The Quality and Price Implications of Ingredient Lists for Dairy Products

Creator:: 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
Full Text:: AN ABSTRACT OF THE THESIS OF Sara Maruyama for

Clostridium perfringens spores : inactivation, germination, and formation

Creator:: Udompijitkul, Pathima
Abstract:: The enterotoxin-producing Clostridium perfringens type A isolates are responsible for the third most common foodborne illness in the United States and can also cause non-foodborne human gastrointestinal (GI) diseases such as antibiotic- associated and sporadic diarrheas. Three important factors contribute to the ability of C. perfringens to cause GI diseases,...
Resource Type:: Dissertation
Full Text:: : __________________________________________________________________ Mahfuzur R. Sarker The enterotoxin-producing Clostridium perfringens type A isolates are

Inactivation of Clostridium perfringens in Meat Products

Creator:: Alnoman, Maryam M.
Abstract:: Clostridium perfringens type A strains are one of the main causative agents of gastrointestinal (GI) diseases in human and can cause both food poisoning (FP) and non-food-borne (NFB) diseases. Several factors contribute to the pathogenesis of C. perfringens type A strains including the wide presence of C. perfringens spores with...
Resource Type:: Dissertation
Full Text:: Mahfuzur R. Sarker Clostridium perfringens type A strains are one of the main causative agents of

Sub-threshold effects on the perceived intensity of recognizable odorants : the roles of functional groups and carbon chain lengths

Creator:: Lopetcharat, Kannapon
Abstract:: Sub-threshold effects were studied in binary and tertiary mixtures comprising a panel-recognition-concentration odorant and sub-threshold odorant(s). Sub-threshold condition was maintained by controlling the sub-threshold concentration as percentages of subjects' individual detection threshold. The perceived intensities (overall intensity and several descriptors) of recognizable odorants were rated using magnitude estimation. Sub-threshold suppression...
Resource Type:: Dissertation
Full Text:: Groups and Carbon Chain Lengths. Abstract approy^d: Mina R. McDaniel Sub-threshold effects were

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

Creator:: 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
Full Text:: . Depew, Sara E. Stadulis; data collection: Richard W. Molitor, Charles J. Depew, and Daniel S. Liu

Metabolic Effects in C57BL/6J Mice Fed a High-Fat Western Diet Supplemented with Watermelon Flesh, Rind, and Skin and Other Whole Foods

Creator:: Becraft, Alexandra R.
Abstract:: Watermelon (Citrullus lanatus) is rich in lycopene and citrulline and has high phenolic content and antioxidant capacity. Previous studies demonstrate the health benefits of watermelon intake on improved blood pressure regulation along with others. Similarly, cherries, raspberries, walnuts and green tea are rich in anthocyanins, polyphenols, and polyunsaturated fatty acids...
Resource Type:: Masters Thesis

Survival Assessment, Inactivation Kinetics Models, and Farm-to-Table Quantitative Risk Analysis of Food Pathogens

Creator:: Deng, Kai
Abstract:: About 48 million cases of Foodborne illnesses (FBIs) are estimated to occur every year in the US. These are diseases caused by contamination of foods with bacteria, viruses, protozoa, parasites and toxic chemicals. Clostridium difficile infections (CDIs) are an important health-care and community associated problem. Since C. difficile spores have...
Resource Type:: Dissertation
Full Text:: the Bosun Health Food R&D Center of Guangdong located in Guangzhou, my hometown in China. Dr. Torres

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)

Creator:: 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
Full Text:: for the contributions of Dr. Christina DeWitt, Angee Hunt, Dr. Jae Park, M.S. candidate Duncan

Volatile composition of Pinot Noir grapes and wines under different viticultural practices in western Oregon

Creator:: Feng, Hui
Abstract:: High vegetative growth of Pinot Noir vine is a common problem in most vineyards of Oregon's Willamette Valley, where sunlight exposure and heat accumulation are limited. Consequently, growers in this region commonly use vineyard management strategies to regulate vine vigor and improve grape and wine quality. Wine quality is greatly...
Resource Type:: Dissertation

ScholarsArchive@OSU

Contribution of Farm Level Milk Sourcing on Non-Starter Lactic Acid Bacteria (NSLAB) in Cheddar, and the Assessment of High Resolution Melt Analysis used for Species Identification

The Quality and Price Implications of Ingredient Lists for Dairy Products

Clostridium perfringens spores : inactivation, germination, and formation

Inactivation of Clostridium perfringens in Meat Products

Sub-threshold effects on the perceived intensity of recognizable odorants : the roles of functional groups and carbon chain lengths

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

Metabolic Effects in C57BL/6J Mice Fed a High-Fat Western Diet Supplemented with Watermelon Flesh, Rind, and Skin and Other Whole Foods

Survival Assessment, Inactivation Kinetics Models, and Farm-to-Table Quantitative Risk Analysis of Food Pathogens

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)

Volatile composition of Pinot Noir grapes and wines under different viticultural practices in western Oregon

Limit your search

Academic Affiliation

Advisor

Commencement Year

Committee Member

Conference Name

Creator

Contributor

Date

Decade

Degree Field

Degree Level

Degree Name

File Format

Language

License

Location

Non-Academic Affiliation

Peer Reviewed

Resource Type

Rights Statement

Subject

Search Constraints

Search Results

Limit your search