Index Catalog // ScholarsArchive@OSU

Identification of polychlorinated biphenyls by gas-liquid chromatography and ultraviolet degradation

Creator:: Herring, Jeffry Lynn
Resource Type:: Masters Thesis
Full Text:: DEGRADATION Abstract approved: ^ Dr. D. D. Bills In this study the use of gas-liquid chromatography

Do Oak Barrels Contribute To The Variability of The Microbiome of Barrel-Aged Beers?

Creator:: Shayevitz, Avi M.
Abstract:: Lambic and other barrel-aged beer styles are gaining popularity in the United States and Europe and are often treated as a premium product that can command a premium price. However, these styles can be prone to spoilage during the barrel-aging process, which represents a significant time and product commitment by...
Resource Type:: Masters Thesis
Full Text:: approved: ______________________________________________________ Christopher D. Curtin Lambic and

Efficacy of water, sodium hypochlorite, peroxyacetic acid, and acidified sodium chlorite for reducing microorganisms on in-shell hazelnuts

Creator:: Weller, Lisa D.
Abstract:: Hazelnuts are commonly consumed raw and are valued for their numerous health benefits and antioxidant properties. Increased foodborne illness outbreaks associated with Salmonella and Escherichia coli O157:H7 contamination of tree nuts and peanuts generate a need for improving agricultural sanitation procedures. Food-safe chemical sanitizers have shown promise for reducing pathogenic...
Resource Type:: Masters Thesis
Full Text:: AN ABSTRACT OF THE THESIS OF Lisa D. Weller for

A method for the determination of the free fatty acids of Cheddar cheese

Creator:: Bills, Donald D.
Abstract:: The free fatty acids of Cheddar cheese are important components in the over-all flavor and aroma of the cheese. Although the more volatile fatty acids probably contribute most, there is reason to believe that the higher fatty acids may contribute, to some extent, in imparting typical flavor characteristics. Before the...
Resource Type:: Masters Thesis
Full Text:: reported by Hiscox and Harrison (44, p. 215-226). They reported that steam distillation does

Approaches to The Optimization of Honey-Based Fermentations

Creator:: Kartik, Kritika
Abstract:: The fermentation of honey-based musts has been a feature of civilization for millennia. Typically comprised of 75-90% (w/w) simple (i.e. fermentable) sugars, the glucose and fructose present are readily fermented by either pitched or adventitious micro-organisms. Nevertheless, despite its venerable heritage, honey-based fermentations are prone to inconsistency, and it is...
Resource Type:: Masters Thesis
Full Text:: (Harrison, 1908). Mead, once celebrated as Odin’s gift to humanity, began to decline in popularity due

Qualitative evaluation of the proteolytic activity in the muscle of Pacific whiting (Merluccius productus)

Creator:: Erickson, Marilyn C.
Abstract:: The proteolytic enzymes in the muscle fluid of Pacific whiting (Merluccius productus) were studied and compared to those found in muscle fluid of true cod (Gadus macrocephalus). Preliminary studies indicated three pH optima of activity for whiting, pH 3.5-3.9, 4.3-4.6 and 7.1-7.2. Only two pH optima were found for the...
Resource Type:: Masters Thesis
Full Text:: degree of MASTER OF SCIENCE in Food Science and Technology presented on vQ^d - /^? j/vo'O Title

Investigation of film forming properties of beta-chitosan from jumbo squid pens (Dosidicus gigas) and improvement of water solubility of beta-chitosan, Investigation of film forming properties of β-chitosan from jumbo squid pens (Dosidicus gigas) and improvement of water solubility of β-chitosan

Creator:: Chen, Jeremy L.
Abstract:: The objectives of this project were to investigate the critical factors impacting the physicochemical and antibacterial properties of β-chitosan based films derived from jumbo squid (Dosidicus gigas) pens, and to evaluate the feasibility of improving water solubility of β-chitosan through Maillard reaction. The studies examined the effect of molecular weight...
Resource Type:: Masters Thesis
Full Text:: permeability (WVP) of the films was affected by acid and plasticizer. Formate films (34 g mm/m 2 d KPa) had

Prevalence of Volatile Phenols in Kombucha and Evaluation of Factors that Influence their Formation

Creator:: Navarro, Roxana
Abstract:: Kombucha is a traditional fermented beverage that has become increasingly popular in the United States due to its perceived health benefits and unique flavor profiles. The drivers of kombucha flavor have not been fully characterized, at least in part because it is produced using a complex microbial community, leading to...
Resource Type:: Masters Thesis
Full Text:: both bacteria and yeast (Harrison and Curtin et al. 2021, Coton et al. 2017, Marsh et al. 2014, Teoh

Influence of Processing Parameters on the Inactivation of Salmonella spp. During the Cooking Step of Jerky Production Using a Commercial-Scale Dehydrator

Creator:: Minarsich, Joey
Abstract:: United States Department of Agriculture-Food Safety and Inspection Service (USDA-FSIS) guidelines for beef jerky processing support producers' ability to satisfy the performance standard requirements for achieving a 5-log reduction in Salmonella and E. coli O157:H7. The first compliance guide for jerky processors was created in response to several Salmonella outbreaks...
Resource Type:: Masters Thesis
Full Text:: ). Inactivation curves were plotted, D- and z-values were calculated, and time-temperature 8

Microbial flora of Pacific oysters (Crassostrea gigas) subjected to UV-irradiated seawater

Creator:: Vasconcelos, George Joseph
Abstract:: The microbial composition of Pacific oysters (Crassostrea gigas) subjected to UV-treated seawater was determined by quantitative and qualitative means. A total of 2,779 microorganisms were identified from seawater and oysters during a 72 hour sampling period employing a computer assisted replica-plating technique. UV treatment effectively eliminated coliforms and Pseudomonas Type...
Resource Type:: Masters Thesis
Full Text:: the MASTER OF SCIENCE (Name) (Degree) in FOOD SCIENCE presented on / g^ <=> #D <=» fftf

ScholarsArchive@OSU

Identification of polychlorinated biphenyls by gas-liquid chromatography and ultraviolet degradation

Do Oak Barrels Contribute To The Variability of The Microbiome of Barrel-Aged Beers?

Efficacy of water, sodium hypochlorite, peroxyacetic acid, and acidified sodium chlorite for reducing microorganisms on in-shell hazelnuts

A method for the determination of the free fatty acids of Cheddar cheese

Approaches to The Optimization of Honey-Based Fermentations

Qualitative evaluation of the proteolytic activity in the muscle of Pacific whiting (Merluccius productus)

Investigation of film forming properties of beta-chitosan from jumbo squid pens (Dosidicus gigas) and improvement of water solubility of beta-chitosan, Investigation of film forming properties of β-chitosan from jumbo squid pens (Dosidicus gigas) and improvement of water solubility of β-chitosan

Prevalence of Volatile Phenols in Kombucha and Evaluation of Factors that Influence their Formation

Influence of Processing Parameters on the Inactivation of Salmonella spp. During the Cooking Step of Jerky Production Using a Commercial-Scale Dehydrator

Microbial flora of Pacific oysters (Crassostrea gigas) subjected to UV-irradiated seawater

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