Index Catalog // ScholarsArchive@OSU

Texture, proteolysis and viable lactic acid bacteria in commercial Cheddar cheeses treated with high pressure

Creator:: Wick, Cheryl, Nienaber, Uwe, Anggraeni, Olga, Shellhammer, Thomas H., and Courtney, Polly D.
Abstract:: High pressure processing was investigated for controlling Cheddar cheese ripening. One-month- or 4-month-old Cheddar cheeses were subjected to pressures ranging from 200 to 800 MPa for 5 min at 25 °C. The number of viable Lactococcus lactis (starter) and Lactobacillus (nonstarter) cells decreased as pressure increased. Subsequent storage of the...
Resource Type:: Article
Full Text:: , Thomas H Shellhammer‡ and Polly D Courtney* Ohio State University, Department of Food Science

Dry-Hop Induced Refermentation: An Overview and an Investigation of Agronomic Influences on Hop Diastatic Potential

Creator:: Stokholm, Arnbjørn
Abstract:: Beer brewing, broadly speaking, consists of two stages, a hot side and a cold side. The hot side occurs in the brewhouse and consists of steeping malted grain in hot water to extract sugars, separating the steeping liquid (wort) from the solids, and boiling the wort with an addition of...
Resource Type:: Masters Thesis
Full Text:: Diastatic Potential. Abstract approved: ______________________________________________________ Thomas H

Evaluation of Pinot noir and Chardonnay Clones, 1993 Season

Creator:: Price, Steve and Watson, Barney
Abstract:: We harvested the first significant crop from the Woodhall clonal trials in 1993. Early results from clonal trials can be misleading but there are differences between clones that are already quite apparent in some cases. Many of the clone types could be readily identified this season by plant growth habit...
Resource Type:: Technical Report
Full Text:: : UCD 4 (Pommard), Dijon 115, and Dijon 10/18. Cluster weights were small ranging from 43 to 86 grams

The autoxidation of 2, 4-decadienal

Creator:: Matthews, Roy Frank
Abstract:: 2, 4-Decadienal was autoxidized by subjecting a purified sample to an atmosphere of pure oxygen for 14 hours. A qualitative analysis of the autoxidative degradation products was made utilizing tandem gas chromatography and mass spectrometry. Additional information was obtained from the determination of the melting point of the DNP-hydrazone derivative...
Resource Type:: Masters Thesis
Full Text:: / (Date) Title: THE AUTOXIDATION OF 2, 4-DECADIENAL Abstract approved: . .^ y^ ^y-^g^*"^ Dr

Impact of parameter variability on the food process engineering calculations required for safety, quality and shelf-life estimations

Creator:: Chotyakul, Nattaporn
Abstract:: Quantitative procedures were developed to determine the effect of variability in the model parameters required for the estimation of microbial shelflife and thermal processing time. Monte Carlo simulations combined with these predictive models were implemented in Microsoft Excel™. In the first study, predictive models were used for shelf-life predictions based...
Resource Type:: Masters Thesis
Full Text:: 110 to 115, 125 and 130 h, respectively. This relatively small increase in the recommended shelf

Formation of Bis(hydroxyalkyl)N-nitrosamines as products of the nitrosation of spermidine

Creator:: Hotchkiss, Joseph H.
Abstract:: The purpose of this study was to characterize the nonvolatile, water soluble, bis(hydroxyalkyl)N-nitrosamines produced from the reaction of spermidine and nitrite. The biologically occurring polyamine spermidine was reacted with nitrite in the presence of acid. The reaction products were isolated and converted to trimethylsilyl (TMS) derivatives. The derivatized products were...
Resource Type:: Masters Thesis
Full Text:: ) with 2 N H^SO and 0. 1 N KOH J v_ / 2 4 and cooled to 0 C over an ice salt mixture

The Biotransformation of Hop Aroma: An Exploration into Yeasts' Ability to Release Polyfunctional Thiols in Beer

Creator:: Molitor, Richard W.
Abstract:: The biotransformation of hop aroma via yeast is a prominent topic in the brewing industry with considerable interest placed on how yeast can enhance volatile thiol production during wort fermentation. Three potent thiols are known contributors to tropical qualities in wine and beer aroma, specifically 3-mercaptohexan-1-ol (3MH), 3-mercaptohexyl acetate (3MHA),...
Resource Type:: Masters Thesis
Full Text:: : ______________________________________________________ Thomas H. Shellhammer The biotransformation of hop aroma via yeast is a prominent topic

Alteration in levels and synthesis of proteins in trout hepatocytes due to dietary cyclopropenoid fatty acid[s]

Creator:: Perdew, Gary H.
Abstract:: Cyclopropenoid fatty acids (CPFA) are unique compounds that contain a highly strained and reactive cyclopropene ring structure. These compounds have been shown to cause a number of toxic effects in a variety of animals. Rainbow trout (Salmo gairdneri) have proven to be particularly sensitive to CPFA. Studies have revealed that...
Resource Type:: Dissertation
Full Text:: . 34 4. Hepatocytes from control and CPFA fed trout were labeled with [ C]-leucine and [ H]-leucine

The influence of dietary fatty acids on tissue lipid composition in rainbow trout (Salmo gairdneri)

Creator:: Greene, Diana H.
Abstract:: The effects of different dietary lipids on the growth, nutrition and tissue lipid profiles of rainbow trout raised to market size on a commercially available ration were examined. Rainbow trout of 80 g mean initial weight were fed pellets prepared according to Oregon Moist Pellet specifications for 20 weeks. Salmon...
Resource Type:: Masters Thesis
Full Text:: AN ABSTRACT OF THE THESIS OF Diana H. Greene for the degree

Analysis of N-nitrosamines and nitramines in foods and herbicides

Creator:: Hotchkiss, Joseph H.
Resource Type:: Dissertation
Full Text:: AN ABSTRACT OF THE THESIS OF Joseph H. Hotchkiss for

ScholarsArchive@OSU

Texture, proteolysis and viable lactic acid bacteria in commercial Cheddar cheeses treated with high pressure

Dry-Hop Induced Refermentation: An Overview and an Investigation of Agronomic Influences on Hop Diastatic Potential

Evaluation of Pinot noir and Chardonnay Clones, 1993 Season

The autoxidation of 2, 4-decadienal

Impact of parameter variability on the food process engineering calculations required for safety, quality and shelf-life estimations

Formation of Bis(hydroxyalkyl)N-nitrosamines as products of the nitrosation of spermidine

The Biotransformation of Hop Aroma: An Exploration into Yeasts' Ability to Release Polyfunctional Thiols in Beer

Alteration in levels and synthesis of proteins in trout hepatocytes due to dietary cyclopropenoid fatty acid[s]

The influence of dietary fatty acids on tissue lipid composition in rainbow trout (Salmo gairdneri)

Analysis of N-nitrosamines and nitramines in foods and herbicides

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