Index Catalog // ScholarsArchive@OSU

Influence of deficit irrigation and kaolin particle film on grape composition and volatile compounds in Merlot grape (Vitis vinifera L.)

Creator:: Song, Jianqiang, Shellie, Krista C., Wang, Hua, and Qian, Michael C.
Abstract:: The effect of deficit irrigation and a kaolin-based, foliar reflectant particle film (PF) on grape composition and volatile compounds in Merlot grapes was investigated over two growing seasons in semi-arid, south-western Idaho. Vines were provided with differential amounts of water based on their estimated crop evapotranspiration (ET[subscript c]) throughout berry...
Resource Type:: Article
Full Text:: <0.001 ns ns �PF 23.2 ± 0.1 23.6 ± 0.4 24.8 ± 0.2 23.5 ± 0.4 TA (g/L)d +PF 6.53 ± 0.35 5.10 ± 0.20 4.63

Diurnal Temperature Range Compression Hastens Berry Development and Modifies Flavonoid Partitioning in Grapes

Creator:: Cohen, Seth D., Tarara, Julie M., and Kennedy, James A.
Abstract:: Temperatures during the day and night are known to influence grape berry metabolism and resulting composition. In this study, the flavonoid composition of field-grown Vitis vinifera L. cv. Merlot berries was investigated as a function of diurnal temperature range (DTR). The DTR was compressed by cooling berries during the day...
Resource Type:: Article
Full Text:: Berry Development and Modifies Flavonoid Partitioning in Grapes Seth D. Cohen,1 Julie M. Tarara,2 and

High Pressure Effects on Proteolytic and Glycolytic Enzymes Involved in Cheese Manufacturing

Creator:: Malone, A. S., Wick, C., Shellhammer, T. H., and Courtney, P. D.
Abstract:: The activity of chymosin, plasmin, and Lactococcus lactis enzymes (cell envelope proteinase, intracellular peptidases, and glycolytic enzymes) were determined after 5-min exposures to pressures up to 800 MPa. Plasmin was unaffected by any pressure treatment. Chymosin activity was unaffected up to 400 MPa and decreased at 500 to 800 MPa....
Resource Type:: Article
Full Text:: . Malone, C. Wick, T. H. Shellhammer,1 and P. D. Courtney Department of Food Science and Technology Ohio

Temperature Effects on the Development of Cheddar Cheese Flavor and Aroma

Creator:: Grazier, C. L., Bodyfelt, F. W., McDaniel, M. R., and Torres, J. A.
Abstract:: Cooling of freshly formed Cheddar cheese is thought to be one of the processing steps that requires tighter control to achieve more uniform and consistent product quality. Cheese samples, obtained after pressing, were rapidly cooled to 5, 15, 25, or 35°C. Commercial samples and test cheese at 7, 30, 60,...
Resource Type:: Article
Full Text:: , 35'C). This value was then used to calculate the corrected mean value at 35'C and 60 d (L. Calvin

Response surface modeling to predict fluid loss from beef strip loins and steaks injected with salt and phosphate with or without a dehydrated beef protein water binding adjunct

Creator:: Lowder, Austin C., Goad, Carla L., Lou, Xingqiu, Morgan, J. Brad, Koh, Chern Lin, Parsons, Alisha, and DeWitt, Christina A. Mireles
Abstract:: This study was conducted using response surface methodology to predict fluid loss from injected beef strip steaks as influenced by levels of salt and sodium phosphates (SP) in the injection brine. Also, a beef-based dehydrated beef protein (DBP) water binding ingredient was evaluated. Paired U.S. select beef strip loins were...
Resource Type:: Article
Full Text:: water binding adjunct 2 3 Austin C. Lowdera,b,d,e, Carla L. Goadc, Xingqiu Louf, J.Brad Morgana,g

Effect of pressure-assisted thermal sterilization on conjugated linoleic acid (CLA) content in CLA-enriched milk

Creator:: Martinez-Monteagudo, Sergio I., Saldana, Marleny D. A., Torres, J. Antonio, and Kennelly, John J.
Abstract:: Conjugated linoleic acid (CLA) has been recently studied for its health-promoting and disease-preventing properties. The objective of this study was to evaluate the effect of pressure (100-600 MPa), temperature (60-120˚C) and treatment time (0-14 min) on CLA content in milk and anhydrous milk fat (AMF) rich in CLA. In milk...
Resource Type:: Article
Full Text:: . British 478 Journal of Nutrition, 84(1), S103-S110. 479 Lock, A. L., & Bauman, D. E. (2004

Impact of diurnal temperature variation on grape berry development, proanthocyanidin accumulation, and the expression of flavonoid pathway genes

Creator:: Cohen, Seth D., Tarara, Julie M., Gambetta, Greg A., Matthews, Mark A., and Kennedy, James A.
Abstract:: Little is known about the impact of temperature on proanthocyanidin (PA) accumulation in grape skins, despite its significance in berry composition and wine quality. Field-grown grapes (cv. Merlot) were cooled during the day or heated at night by +/–8 C, from fruit set to veraison in three seasons, to determine...
Resource Type:: Article
Full Text:: Journal of Enology and Viticulture 60, 13–23. Haselgrove L, Botting D, van Heeswijck R, Hoj PB, Dry PR

Texture, proteolysis and viable lactic acid bacteria in commercial Cheddar cheeses treated with high pressure

Creator:: Wick, Cheryl, Nienaber, Uwe, Anggraeni, Olga, Shellhammer, Thomas H., and Courtney, Polly D.
Abstract:: High pressure processing was investigated for controlling Cheddar cheese ripening. One-month- or 4-month-old Cheddar cheeses were subjected to pressures ranging from 200 to 800 MPa for 5 min at 25 °C. The number of viable Lactococcus lactis (starter) and Lactobacillus (nonstarter) cells decreased as pressure increased. Subsequent storage of the...
Resource Type:: Article
Full Text:: , Thomas H Shellhammer‡ and Polly D Courtney* Ohio State University, Department of Food Science

Production of chitin from shrimp shell powders using Serratia marcescens B742 and Lactobacillus plantarum ATCC 8014 successive two-step fermentation

Creator:: Zhang, Hongcai, Jin, Yafang, Deng, Yun, Wang, Danfeng, and Zhao, Yanyun
Abstract:: Shrimp shell powders (SSP) were fermented by successive two-step fermentation of Serratia marcescens B742 and Lactobacillus plantarum ATCC 8014 to extract chitin. Taguchi experimental design with orthogonal array was employed to investigate the most contributing factors on each of the one-step fermentation first. The identified optimal fermentation conditions for extracting...
Resource Type:: Article

Effect of Moderate Pressure Treatments on Microstructure, Texture, and Sensory Properties of Stirred-Curd Cheddar Shreds

Creator:: Serrano, J., Velazquez, G., Lopetcharat, K., Ramírez, J. A., and Torres, J. A.
Abstract:: A moderate high-pressure processing (HPP) treatment is proposed to accelerate the shredability of Cheddar cheese. High pressure processing (345 and 483 MPa for 3 and 7 min) applied to unripened (1 d old) stirredcurd Cheddar cheese yielded microstructure changes that differed with pressure level and processing time. Untreated and pressure-treated...
Resource Type:: Article
Full Text:: . A., A. Soeldner, E. Y. Ting, A. C. O. Hawes, G. D. Alemán, G. S. Bakski, W. R. McManus, C. L

ScholarsArchive@OSU

Influence of deficit irrigation and kaolin particle film on grape composition and volatile compounds in Merlot grape (Vitis vinifera L.)

Diurnal Temperature Range Compression Hastens Berry Development and Modifies Flavonoid Partitioning in Grapes

High Pressure Effects on Proteolytic and Glycolytic Enzymes Involved in Cheese Manufacturing

Temperature Effects on the Development of Cheddar Cheese Flavor and Aroma

Response surface modeling to predict fluid loss from beef strip loins and steaks injected with salt and phosphate with or without a dehydrated beef protein water binding adjunct

Effect of pressure-assisted thermal sterilization on conjugated linoleic acid (CLA) content in CLA-enriched milk

Impact of diurnal temperature variation on grape berry development, proanthocyanidin accumulation, and the expression of flavonoid pathway genes

Texture, proteolysis and viable lactic acid bacteria in commercial Cheddar cheeses treated with high pressure

Production of chitin from shrimp shell powders using Serratia marcescens B742 and Lactobacillus plantarum ATCC 8014 successive two-step fermentation

Effect of Moderate Pressure Treatments on Microstructure, Texture, and Sensory Properties of Stirred-Curd Cheddar Shreds

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