Index Catalog // ScholarsArchive@OSU

Evaluation of methods to enumerate psychrotrophic bacteria in fluid milk

Creator:: Clark, Max Gregory
Resource Type:: Masters Thesis
Full Text:: AN ABSTRACT IN THE THESIS OF MAX GREGORY CLARK for the degree

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

Impact of terroir on cheddar cheese flavor and the influence of farm-to-farm variability, commingling, and pasteurization.

Creator:: Turbes, Gregory S.
Abstract:: The concept of terroir is commonly used as marketing tool to highlight unique characteristics of regional food products, however there is little scientific evidence of terroir pertaining to cheese. The purpose of this research was to investigate the potential impact of milk origin, pasteurization, and commingling on the sensorial, chemical,...
Resource Type:: Masters Thesis
Full Text:: OF THE THESIS OF Gregory S. Turbes for the degree of Master of Science Name in Food Science

Structure of the Royal Anne cherry cuticule with special reference to cuticular penetration

Creator:: Wilson, Lester Arthur
Abstract:: The structure of the Royal Anne cherry cuticle (Prunus avium L.) and its penetration by a SO₂-calcium bisulfite brine was determined. The structural features of the cuticle are interpreted in the light of its possible significant to cuticular penetration. The morphology of the cuticle was determined by standard histological and...
Resource Type:: Masters Thesis
Full Text:: AN ABSTRACT OF THE THESIS OF LESTER ARTHUR WILSON for the

Gas chromatography/olfactometry and descriptive analysis of cold-pressed lemon oil aroma

Creator:: Young, Sheri L.
Abstract:: Lemon oil quality is affected by numerous factors including lemon variety, climate, soil type, extraction method, etc.. Therefore, quality largely depends upon the lemons' origin, and aroma profiles of oils obtained throughout the world have potential to vary considerably. This research was conducted to identify differences in the aroma profiles...
Resource Type:: Masters Thesis
Full Text:: : Mina R. McDaniel Lemon oil quality is affected by numerous factors including lemon variety, climate

A maturity trial study of Pinot noir wines : aroma profile by sniffing gas chromatographic effluent

Creator:: Miranda-Lopez, Rita
Abstract:: The quality of wine is highly influenced by the weather. Temperature, solar radiation and humidity influence the formation and concentration of aroma-active compounds and aroma-active precursors in the grapes. Pinot noir grapes require a slow ripening, under cool temperatures, in order to achieve their fullest flavor. The main objective of...
Resource Type:: Masters Thesis
Full Text:: Abstract approved: a Mina R. McDaniel The quality of wine is highly influenced by the weather

Gas chromatography/olfactometry and descriptive analysis of Valencia orange juice

Creator:: Shah, Rohan
Abstract:: Heat treated orange juice, both pasteurized and concentrate, are being increasingly consumed in the U.S. Orange juice is primarily heat treated to increase its shelf life, by curbing the growth of microorganisms; and to inactivate pectin methylesterase, which demethylates pectin and leads to cloud loss in the juice. However, because...
Resource Type:: Masters Thesis
Full Text:: /Olfactometry and Descriptive Analysis of Valencia Orange Juice Abstract approved: , , % Mina R

Consumer and descriptive panel analysis of commercial yogurts

Creator:: Barnes, Debbie L.
Abstract:: A consumer and a trained descriptive panel was utilized to determine liking ratings and flavor profiles, respectively, for commercial brands of pre-stirred yogurt. Once the consumer and descriptive panel data was collected, the data was combined to determine the interrelationship of these two sets of data and to determine the...
Resource Type:: Masters Thesis
Full Text:: : . -, - -^ ^ — 7 Mina R. McDaniel A consumer and a trained descriptive panel was utilized to determine liking

Process development and sensory evaluation of a sweetened flavored carbonated milk beverage

Creator:: Yau, Niann-jou N. (Niann-jou Newton)
Abstract:: The processing parameters of and processing procedures for sweetened blueberry flavored carbonated milk beverages were developed in this study. Foam formation of the milk after carbonation was controlled by a precharging of the vessel headspace. A combination of heat treatment (85°C, 30 minutes) and CMC addition was conducted to minimize...
Resource Type:: Masters Thesis
Full Text:: :. Mina R. McDaniel The processing parameters of and processing procedures for sweetened blueberry

Sensory changes in high pressure processed vs. heat processed food systems over time

Creator:: Rodakowski, Andrea M.
Abstract:: This study was undertaken to determine the sensory differences in high pressure vs. heat processed food systems after storage at ambient and refrigerated temperatures as determined by a trained sensory panel. Spanish rice and spaghetti with meat sauce were prepared and treated with heat and with high pressure processing (HHP)....
Resource Type:: Masters Thesis
Full Text:: approved: ,. Mina R. McDaniel This study was undertaken to determine the sensory differences in high

ScholarsArchive@OSU

Evaluation of methods to enumerate psychrotrophic bacteria in fluid milk

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

Impact of terroir on cheddar cheese flavor and the influence of farm-to-farm variability, commingling, and pasteurization.

Structure of the Royal Anne cherry cuticule with special reference to cuticular penetration

Gas chromatography/olfactometry and descriptive analysis of cold-pressed lemon oil aroma

A maturity trial study of Pinot noir wines : aroma profile by sniffing gas chromatographic effluent

Gas chromatography/olfactometry and descriptive analysis of Valencia orange juice

Consumer and descriptive panel analysis of commercial yogurts

Process development and sensory evaluation of a sweetened flavored carbonated milk beverage

Sensory changes in high pressure processed vs. heat processed food systems over time

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