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Filtering by: Creator Rose, Shanna J. Remove constraint Creator: Rose, Shanna J. Academic Affiliation Food Science and Technology Remove constraint Academic Affiliation: Food Science and Technology Resource Type Masters Thesis Remove constraint Resource Type: Masters Thesis Rights Statement Copyright Not Evaluated Remove constraint Rights Statement: Copyright Not Evaluated

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  • Microbial characterization of cassava (Manihot esculenta Crantz) fermentation

    Creator:
    Ngaba-Mbiakop, Pierre Rolland
    Abstract:
    Micro-organisms associated with gari, produced in Cameroun, Africa, by the traditional method and that produced in the laboratory, were isolated, identified, and screened for their abilities to produce gari flavor. Gari production, under the controlled conditions was attempted utilizing these isolates and the dairy starter cultures. Some of the volatiles...
    Resource Type:
    Masters Thesis
    Full Text:
    approved: I^F. J. S. Lee Micro-organisms associated with gari, produced in Cameroun, Africa, by

  • Plasma cholesterol levels, atherosclerosis and liver damage in rabbits fed cyclopropenoid fatty acids

    Creator:
    Ferguson, Thomas Lyle
    Abstract:
    In this five-week feeding study male New Zealand rabbits were fed diets containing cyclopropene fatty acids (CPFA), diets containing cholesterol, and diets with both CPFA and cholesterol added to test the effect of CPFA on cholesterol metabolism and atherosclerosis induction. When CPFA-fed animals were compared with control animals, they tended...
    Resource Type:
    Masters Thesis
    Full Text:
    FATTY ACIDS _^ _^ ^ , ^ ^ Abstract approved: ^ _^_^_ . D. J. Le^ f In this five

  • Time-temperature effects on Cheddar cheese ripening : sensory and microbiological changes

    Creator:
    Kirby, Constance Lamb
    Resource Type:
    Masters Thesis
    Full Text:
    Department of Food Science and Technology :/SJ Dean of Graduate Date thesis is presented X^C^W

  • Aroma qualities of raw hops and hops in beer by trained panel free-choice profiling

    Creator:
    Stucky, Gregory J.
    Abstract:
    Hops contribute many desirable aromas to beer. Traditionally hop aromas have been described by the point of addition in the brewing process (dry-hop, finish-hop, or kettle-hop). The compounds present in the oil provide a wide range of aroma qualities. Since the composition of the oil is different for each hop...
    Resource Type:
    Masters Thesis
    Full Text:
    AN ABSTRACT OF THE THESIS OF Gregory J. Stucky for the degree

  • Analysis of flavor precursors in radish and radish color extracts

    Creator:
    Kucza, Myriam M.
    Abstract:
    Radish anthocyanin extract has potential as a natural colorant because of its pigment stability and attractive red hue. Presence of undesirable aroma compounds could limit its applications in foods. The pungent principle of radish, 4-methylthio-3-butenyl isothiocyanate (MTBI), is produced enzymatically upon cell injury from its glucosinolate precursor, 4-methylthio-3-butenyl glucosinolate (MTBG),...
    Resource Type:
    Masters Thesis
    Full Text:
    like to thank my committee members: Dr. Mina R. McDaniel, Dr. Dan J. Arp and Dr. William Braunworth

  • Development of a product which simulates abalone texture from Alaska Pollock (Theragra chalcogramma) Surimi

    Creator:
    Chang, Seong Ook
    Abstract:
    The objective of these studies was to develop an analog from surimi that would resemble abalone. Preliminary studies involved the standardization of batter preparation conditions, such as pH adjustment, optimum moisture content and batter mixing time. The texture of a gelled analog prepared with different protein adjuncts egg white, gluten...
    Resource Type:
    Masters Thesis
    Full Text:
    adjust the pH of the sol from pH 6.75 to 7.73. As the pH value rose, the textural strength of

  • Study of sulfite mutants of Saccharomyces cerevisiae

    Creator:
    Wightman, JoLynne Dee
    Abstract:
    Sulfite mutants representing five complementation groups, previously derived from an ethyl methanesulfonate-treated haploid strain of Saccharomyces cerevisiae were studied. Although the wildtype S. cerevisiae strain used (isogenic to X2180-1 A) had a basal tolerance for sulfite (7 μM free H₂SO₃), the sensitive and resistant mutants were found to tolerate less...
    Resource Type:
    Masters Thesis
    Full Text:
    metabolism in yeast is transport into the cells. Stratford and Rose (1986) proposed that SO2 was

  • Osme and sensory analysis of aqueous orange essence

    Creator:
    Bazemore, Russell A.
    Abstract:
    The effect of refluxing on the aromas of Valencia aqueous orange essences was determined through analysis by GC, MS, Osme, and by a descriptive panel. The strengths and descriptions of volatiles were investigated to determine if differences in essence aroma character and intensity existed. During production, 1 sample was subjected...
    Resource Type:
    Masters Thesis
    Full Text:
    release of my thesis to any reader upon request. -vy'Kp*''-,y "f—*—^-J- ~T Russell A. Bazemore, Author

  • Use of linear and nonlinear programming to optimize surimi seafood

    Creator:
    Yoon, Won Byong
    Abstract:
    Least cost formulations for surimi seafood were studied by linear programming (LP) and nonlinear programming (NLP). The effects of water and starches on functional properties of Alaska pollock and Pacific whiting surimi gels were investigated. Six starches (modified potato starch, potato starch, modified wheat starch, wheat starch, modified waxy corn...
    Resource Type:
    Masters Thesis
    Full Text:
    " 1^-J 7^ I understand that ray thesis will become part of the permanent collection of Oregon State

  • The stability of ascorbic acid in bottled cranberry-based beverages under home-use conditions

    Creator:
    Wong, Geoffrey K.
    Abstract:
    Commercially bottled, vitamin C-fortified, cranberry juice cocktail and cranberry-apple (cranapple) juice drinks were stored at 5°C under simulated home-use conditions. Ascorbic acid (AA) and dehydroascorbic acid (DHA) levels were evaluated over a period of seven days by high performance liquid chromatography (HPLC). Total vitamin C content was also determined by...
    Resource Type:
    Masters Thesis
    Full Text:
    , dehydroerythorbic acid, diketogulonic acid, and diketogluconic acid in model systems. 8 Rose and Nahrwold