Index Catalog // ScholarsArchive@OSU

Analytical approach to the quantitative analysis of silicon in plants : its application to plant silica extraction

Creator:: Boone, Carmen E.
Abstract:: The literature available on the silica content of herbaceous biomass, and its relative mobility in leaching/extraction systems, includes studies that have employed several different methods for silica quantification. This makes comparison of the data difficult. The objective of this thesis research was to determine the quantitative relationships between the measured...
Resource Type:: Masters Thesis

Studies in cereal science : arabinoxylans, glutenins, and their interactions; determining optimum water addition in noodle doughs; and quality and nutritional traits in a hard x soft wheat cross

Creator:: Kongraksawech, Teepakorn
Abstract:: The major components of wheat flour are keys to its functionality in processing and product quality. The major components, other than the lipids, are polymers: starch, protein, and non-starchy polysaccharides (NSP). In wheat NSP are primarily arabinoxylans (AX). These components are compartmentalized in the grain but are forced into close...
Resource Type:: Dissertation
Full Text:: graduate committee, Drs. Patrick Hayes, Michael Penner, Gary Hou, and Gregory Thompson. Also thanks Drs

Influence of Soft Wheat Characteristics on Quality of Batter-based Products

Creator:: Fajardo Centeno, Carlos A.
Abstract:: Wheat is a globally traded staple crop. Wheat is important in human diets because of its agronomic adaptability, physical characteristics, functionality for the production of leavened products and nutritional value. Two significant characteristics make wheat an important staple food-crop. First, the proteins present in wheat endosperm have attributes that enable...
Resource Type:: Dissertation
Full Text:: . Gary Hou, and Dr. Christopher A. Bell for serving in my committee. This research was

Spatiotemporal Distributions of Bacteria in the Cheddar Production Environment

Creator:: Johnson, Jared D.
Abstract:: Given the many significant roles that bacteria play in modern food manufacturing, it is crucial that we have a fundamental understanding of how bacterial communities assemble and behave in the food manufacturing environment. The focus of this dissertation was to investigate both the spatial and temporal distributions of microbial communities...
Resource Type:: Dissertation
Full Text:: Afshari, Roya, Christopher J. Pillidge, Daniel A. Dias, A. Mark Osborn, and Harsharn Gill. 2018

Flavor comparison of ultra high temperature processed milk heated by Ohmic heating and conventional methods

Creator:: He, Juan
Abstract:: Ultra high temperature (UHT) processing can extend shelf life of milk to several months without refrigeration, which is more convenient and energy saving than pasteurized milk. However, the poor acceptance caused by "cooked" flavors limits its marketing growth, especially in United States. Ohmic heating, which has a more uniform and...
Resource Type:: Masters Thesis
Full Text:: professors and students from Utah State University. Dr. Donald J. McMahon designed and organized overall

Rework Practices in the Dairy Industry and Their Potential Contribution to Microbial Spoilage

Creator:: Rush, Casey E.
Abstract:: Rework is a common practice in the dairy industry as a way for processors to minimize waste while recovering costs for dairy products that are unsaleable. The regulations available for reworking fluid dairy products only outline product eligibility requirements with a focus on repasteurization of the products containing rework as...
Resource Type:: Masters Thesis
Full Text:: express my deepest thanks to my mother and father, Susan and Gary Rush. Mom, you have always believed in

The Impact of Malolactic Fermentation Conducted by Oenococcus oeni on Brettanomyces bruxellensis Growth and Volatile Phenol Production

Creator:: Lauderdale, Adam D.
Abstract:: Wine is particularly vulnerable to infection by Brettanomyces bruxellensis during or shortly after malolactic fermentation (MLF). While different methods and techniques enable winemakers to prevent wine spoilage due to this organism, no single intervention is universally sufficient. Moreover application of sulfur dioxide, the most commonly used of these methods, is...
Resource Type:: Masters Thesis
Full Text:: . Unlike S. cerevisiae however, B. bruxellensis exhibits the Custer effect where the typical alcohol

Interactions between Oenococcus oeni and Brettanomyces bruxellensis during winemaking and consequences for wine quality

Creator:: DuBois, Aubrey E.
Abstract:: The growth of Brettanomyces bruxellensis is a major cause of wine spoilage due tothe production of the volatile phenols 4-ethylphenol (4-EP) and 4-ethylguaiacol (4-EG), derivatives of p-coumaric acid and ferulic acid. During the winemaking process,some microorganisms can impact the concentration of the 4-EP precursors pcoumaricand coutaric acid (tartaric acid-esterified p-coumaric...
Resource Type:: Masters Thesis
Full Text:: provoke the yeast to exhibit the Custer effect, in which the typical alcohol metabolic pathway is

Development of antioxidant dietary fibers from wine grape pomace and their applications as functional food ingredients

Creator:: Tseng, Angela Y.
Abstract:: Wine grape pomace (WGP), the byproduct from winemaking, is a good source of polyphenols and dietary fibers, and may be utilized as antioxidant dietary fibers (ADF) for food applications. The objectives of this thesis research were to first determine the phenolic compounds, antioxidant and antimicrobial activities in red WGP under...
Resource Type:: Masters Thesis
Full Text:: . Reference Anderson, J. W., Baird, P., Davis Jr, R. H., Ferreri, S., Knudtson, M., Koraym, A., Waters, V

OSU Wine and Grape Research and Extension Newsletter : January 2008

Creator:: Oregon State University. Extension Service
Abstract:: Winter provides many opportunities for viticulture and enology programming across Oregon, the Pacific Northwest and beyond. The vines, although dormant, need pruning and the winery operations continue. This month, we’ve decided to focus on important considerations in both the vineyard and winery. An article on pruning operations by Dr. Patty...
Resource Type:: Other
Full Text:: reference to time of pruning. Aust. J. of Ag. Res. 8: 15-23. Martin, S.R.; G.M. Dunn. 2000. Effect of

ScholarsArchive@OSU

Analytical approach to the quantitative analysis of silicon in plants : its application to plant silica extraction

Studies in cereal science : arabinoxylans, glutenins, and their interactions; determining optimum water addition in noodle doughs; and quality and nutritional traits in a hard x soft wheat cross

Influence of Soft Wheat Characteristics on Quality of Batter-based Products

Spatiotemporal Distributions of Bacteria in the Cheddar Production Environment

Flavor comparison of ultra high temperature processed milk heated by Ohmic heating and conventional methods

Rework Practices in the Dairy Industry and Their Potential Contribution to Microbial Spoilage

The Impact of Malolactic Fermentation Conducted by Oenococcus oeni on Brettanomyces bruxellensis Growth and Volatile Phenol Production

Interactions between Oenococcus oeni and Brettanomyces bruxellensis during winemaking and consequences for wine quality

Development of antioxidant dietary fibers from wine grape pomace and their applications as functional food ingredients

OSU Wine and Grape Research and Extension Newsletter : January 2008

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