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Aroma comparison of 'Marion' (Rubus sp. L.) and 'Thornless Evergreen' (R. laciniatus L.) blackberries

Creator:: Klesk, Keith
Abstract:: 'Marion' and 'Thornless Evergreen' blackberry volatiles were analyzed by capillary gas chromatography-flame ionization detection (GC-FED) and GC-mass spectrometry (GC-MS). Based on total percentage of FID area 'Thornless Evergreen' contains significantly more alcohols, hydrocarbons, and phenols than the 'Marion'; 'Marion' contains more acids and esters. Both cultivars contained comparable amounts of...
Resource Type:: Dissertation
Full Text:: . flagellaris Willd., R. aboriginum, and R. idaeus L. (red raspberry) (Finn et al., 1997). 'Marion' plants are

Influence of free fatty acids on sweet cream butter flavor

Creator:: McDaniel, Mina R., Sather, Lois A., and Lindsay, R. C.
Abstract:: A threshold pattern for the even-numbered free fatty acids (FFA) in butter depended on chain-length. Butyric acid had the lowest total average flavor threshold (AFT) of the more volatile FFA, and the total AFT values increased as chain-length increased through hexanoic and octanoic acids. A soapy after-taste predominated at and...
Resource Type:: Capstone Project
Full Text:: L a \ D ‘Q- mam R. mama, min u» ma R. e. mam \ :13

Effect of selected lactic acid bacteria on the growth of food-borne pathogens and spoilage microorganisms in raw milk and milk products

Creator:: Al-Zoreky, Nageb
Abstract:: Several lactic acid bacteria (LAB) of the Lactococcus, Lactobacillus, Leuconostoc and Pediococcus genera were screened for inhibition of food-borne pathogens and spoilage microorganisms in raw milk and dairy products. Listeria monocytogenes was killed by Lactococcus lactis subsp. lactis and Pediococcus pentosaceus due to their production of bacteriocin-type inhibitors. Staphylococcus aureus...
Resource Type:: Dissertation
Full Text:: AN ABSTRACT OF THE THESIS OF Nageb Al-Zoreky for the

Microbiological control of food spoilage and pathogenic microorganisms in refrigerated foods

Creator:: Al-Zoreky, Nageb
Abstract:: Microgard, a commercially-available pasteurized fermented milk, was found inhibitory to gram negative bacteria such as Pseudomonas putida, some well-known foodborne pathogens (e.g. Salmonella, Yersinia and Aeromonas) and some fungi as revealed by an agar incorporation assay method. Gram positive bacteria, however, were not inhibited. Rather, some bacteria in this group...
Resource Type:: Masters Thesis
Full Text:: AN ABSTRACT OF THE THESIS OF Nageb Al-Zoreky for the degree of

The influence of preadsorbed milk proteins on adhesion of Listeria monocytogenes to silica surfaces

Creator:: Al-Makhlafi, Hamood K.
Abstract:: β-lactoglobulin (β-Lg), bovine serum albumin (BSA), α-lactalbumin (α-Lac), and β-casein were adsorbed onto silanized silica surfaces of low and high hydrophobicity for 8 h, and β-Lg and BSA for 1 h. The surfaces were incubated in buffer for 0, 5, 10, or 15 h and then contacted with Listeria monocytogenes...
Resource Type:: Dissertation
Full Text:: AN ABSTRACT OF THE THESIS OF Hamood Khaled Ahmed Al-Makhlafi

The influence of surface functional groups on β-lactoglobulin adsorption equilibrium

Creator:: Al-Makhlafi, Hamood K.
Abstract:: Interactions between proteins and contact surfaces can have important implications in the food industry. Such interactions contribute to the course of fouling of membrane surfaces and they appear to mediate bacterial and spore adhesion to some degree as well. In addition to protein and solution properties, interfacial behavior is strongly...
Resource Type:: Masters Thesis
Full Text:: AN ABSTRACT OF THE THESIS OF Hamood K. Al-Makhlafi for the

The influence of mold contamination, processing and maturity on the volatiles of the strawberry, Fragaria ananassa Duch.

Creator:: Amos, James Franklin
Abstract:: The effects of mold level (Botrytis cinerea), processing method (fresh, individually quick frozen (IQF), frozen sugared sliced (FSS), freeze dried (FD), canned, and preserves), and maturity (underripe, normal, and overripe) and strawberry volatiles were analyzed by gas liquid chromatography (GLC) using on-column entrainment of headspace volatiles in aqueous extracts. Computerized...
Resource Type:: Dissertation
Full Text:: VOLATILES OF THE STRAWBERRY, FRAGARIA ANANASSA DUCH. Abstract approved: Yt - ' M_ Dr. R. E

Inactivation of Clostridium perfringens in Meat Products

Creator:: Alnoman, Maryam M.
Abstract:: Clostridium perfringens type A strains are one of the main causative agents of gastrointestinal (GI) diseases in human and can cause both food poisoning (FP) and non-food-borne (NFB) diseases. Several factors contribute to the pathogenesis of C. perfringens type A strains including the wide presence of C. perfringens spores with...
Resource Type:: Dissertation
Full Text:: Mahfuzur R. Sarker Clostridium perfringens type A strains are one of the main causative agents of

Sub-threshold effects on the perceived intensity of recognizable odorants : the roles of functional groups and carbon chain lengths

Creator:: Lopetcharat, Kannapon
Abstract:: Sub-threshold effects were studied in binary and tertiary mixtures comprising a panel-recognition-concentration odorant and sub-threshold odorant(s). Sub-threshold condition was maintained by controlling the sub-threshold concentration as percentages of subjects' individual detection threshold. The perceived intensities (overall intensity and several descriptors) of recognizable odorants were rated using magnitude estimation. Sub-threshold suppression...
Resource Type:: Dissertation
Full Text:: Groups and Carbon Chain Lengths. Abstract approy^d: Mina R. McDaniel Sub-threshold effects were

Clostridium perfringens spores : inactivation, germination, and formation

Creator:: Udompijitkul, Pathima
Abstract:: The enterotoxin-producing Clostridium perfringens type A isolates are responsible for the third most common foodborne illness in the United States and can also cause non-foodborne human gastrointestinal (GI) diseases such as antibiotic- associated and sporadic diarrheas. Three important factors contribute to the ability of C. perfringens to cause GI diseases,...
Resource Type:: Dissertation
Full Text:: : __________________________________________________________________ Mahfuzur R. Sarker The enterotoxin-producing Clostridium perfringens type A isolates are

ScholarsArchive@OSU

Aroma comparison of 'Marion' (Rubus sp. L.) and 'Thornless Evergreen' (R. laciniatus L.) blackberries

Influence of free fatty acids on sweet cream butter flavor

Effect of selected lactic acid bacteria on the growth of food-borne pathogens and spoilage microorganisms in raw milk and milk products

Microbiological control of food spoilage and pathogenic microorganisms in refrigerated foods

The influence of preadsorbed milk proteins on adhesion of Listeria monocytogenes to silica surfaces

The influence of surface functional groups on β-lactoglobulin adsorption equilibrium

The influence of mold contamination, processing and maturity on the volatiles of the strawberry, Fragaria ananassa Duch.

Inactivation of Clostridium perfringens in Meat Products

Sub-threshold effects on the perceived intensity of recognizable odorants : the roles of functional groups and carbon chain lengths

Clostridium perfringens spores : inactivation, germination, and formation

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