Index Catalog // ScholarsArchive@OSU

Effect of berry integrity on proanthocyanidin extraction during wine production

Creator:: Cerpa-Calderon, Fiorella Karen
Abstract:: Proanthocyanidins are a grape-derived phenolic class of compound that provide wine with bitterness and astringency. Because of this, proanthocyanidins are considered to be essential components of wine quality. Proanthocyanidins are localized in the seed, skin and stem tissue of the grape berry and the composition of proanthocyanidins will vary depending...
Resource Type:: Masters Thesis
Full Text:: extracted from the fruit into the wine was calculated based on the ratio of EGC/EC in the fruit and wine

Risk-Benefit Analysis of Seafood Consumption: A Review

Creator:: Hellberg, Rosalee S., DeWitt, Christina A. Mireles, and Morrissey, Michael T.
Abstract:: Seafood, defined here as marine and freshwater fish and shellfish, is recognized as a healthy food choice because it is a low-fat protein source that provides long-chain omega-3 fatty acids important for early development along with eye and heart health. However, seafood is also known to contain certain contaminants, such...
Resource Type:: Article
Full Text:: Hg in seafood ML 0.5 ppm, 1.0 ppm for six fishd 1 HC (2007) EU ML 0.5 ppm; 1.0 ppme 1 EC (2006) AL

Free Monoterpene Isomer Profiles in White Wine : Effect of Grape Variety, Region and Style and Impact on Odor Perception

Creator:: Song, Mei
Abstract:: Monoterpenes are important volatile compounds to the aroma of many white wines. Many monoterpenes are chiral and found in wine as different isomers. These isomers (also known as enantiomers) are non-superimposable mirror images of each other, maintain the same molecular structure and in many instances possess different sensory characteristics. Much...
Resource Type:: Dissertation

Effect of lactic acid bacteria growth on Brettanomyces bruxellensis growth and production of ethylphenols

Creator:: Chescheir, Stuart C.
Abstract:: The yeast Brettanomyces bruxellensis is the most important wines spoilage yeast encountered during winemaking as it can survive in wine for long periods, requires minimal nutrients for growth, and can be difficult to control. Brettanomyces produces two major spoilage products, the volatile phenols 4-ethylphenol (Band-Aid, medicinal smell) and 4-ethylguaiacol (smoke,...
Resource Type:: Masters Thesis
Full Text:: addition, the volatile phenol 4-ethylcatechol (4-EC), which is rarely present above sensory thresholds

Effects of refrigeration storage and processing technologies on the bioactive compounds and antioxidant capacities of blackberries ('Marion' and 'Evergreen')

Creator:: Wu, Ruyi
Abstract:: The objective of this project was to investigate the effects of refrigeration storage and processing technologies on the quality and nutraceutical benefit of blackberries. 'Marion' and 'Evergreen', the two major blackberry varieties in Oregon, were evaluated in this study. For refrigeration storage, fresh fruit were packed in clam-shell containers right...
Resource Type:: Masters Thesis
Full Text:: University Extension Publications 2008, EC 1617-E, 1-12. (12) Siriwoharn, T.; Wrolstad, R.E

Electrolyzed oxidizing water treatment as a post-harvest process for controlling histamine formation in fish

Creator:: Phuvasate, Sureerat
Abstract:: Scombroid poisoning, caused by histamine intoxication, is one of the most prevalent illnesses associated with seafood consumption in the United States. The illness is usually accompanied with a variety of symptoms, such as rash, nausea, diarrhea, flushing, sweating, and headache. Incidence of scombroid poisoning has been consistently reported in the...
Resource Type:: Masters Thesis
Full Text:: out of the nine samples to contain a level of between 100 and 200 ppm (EC 2005). Australia New

Composition of flavonoid phenolic polymers isolated from red wine during maceration and significance of flavan-3-ols in foods pertaining to biological activity

Creator:: Aron, Patricia M.
Abstract:: Representing the most common flavonoid consumed in the American diet, the flavanols and their polymeric condensation products, the proanthocyanidins, are regarded as functional ingredients in various beverages, whole and processed foods, herbal remedies and supplements. Their presence in food affects food quality parameters including astringency, bitterness, sourness, sweetness, salivary viscosity,...
Resource Type:: Masters Thesis

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

Development and Characterization of Novel Muffin Products for Promoting Sustainability

Creator:: Shih, Yi-Ting
Abstract:: Brewers' spent grain (BSG), the byproduct from beermaking, is a good source of protein and dietary fiber and may be utilized as a functional ingredient for food applications such as bakery goods. Starch-based film is well-known for its safety, edibility, and renewability. Starch films with the incorporation of cellulose nanofiber...
Resource Type:: Masters Thesis

Survival Assessment, Inactivation Kinetics Models, and Farm-to-Table Quantitative Risk Analysis of Food Pathogens

Creator:: Deng, Kai
Abstract:: About 48 million cases of Foodborne illnesses (FBIs) are estimated to occur every year in the US. These are diseases caused by contamination of foods with bacteria, viruses, protozoa, parasites and toxic chemicals. Clostridium difficile infections (CDIs) are an important health-care and community associated problem. Since C. difficile spores have...
Resource Type:: Dissertation

ScholarsArchive@OSU

Effect of berry integrity on proanthocyanidin extraction during wine production

Risk-Benefit Analysis of Seafood Consumption: A Review

Free Monoterpene Isomer Profiles in White Wine : Effect of Grape Variety, Region and Style and Impact on Odor Perception

Effect of lactic acid bacteria growth on Brettanomyces bruxellensis growth and production of ethylphenols

Effects of refrigeration storage and processing technologies on the bioactive compounds and antioxidant capacities of blackberries ('Marion' and 'Evergreen')

Electrolyzed oxidizing water treatment as a post-harvest process for controlling histamine formation in fish

Composition of flavonoid phenolic polymers isolated from red wine during maceration and significance of flavan-3-ols in foods pertaining to biological activity

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

Development and Characterization of Novel Muffin Products for Promoting Sustainability

Survival Assessment, Inactivation Kinetics Models, and Farm-to-Table Quantitative Risk Analysis of Food Pathogens

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