Index Catalog // ScholarsArchive@OSU

Temperature Effects on the Development of Cheddar Cheese Flavor and Aroma

Creator:: Grazier, C. L., Bodyfelt, F. W., McDaniel, M. R., and Torres, J. A.
Abstract:: Cooling of freshly formed Cheddar cheese is thought to be one of the processing steps that requires tighter control to achieve more uniform and consistent product quality. Cheese samples, obtained after pressing, were rapidly cooled to 5, 15, 25, or 35°C. Commercial samples and test cheese at 7, 30, 60,...
Resource Type:: Article
Full Text:: % of all American Cheddar cheese as being high acid (sour) and bitter (aged cheese) in off-flavor (4

Investigating the Quality Dynamics of American Aroma Hops Intended for Dry-Hopping Beer

Creator:: Lafontaine, Scott R.
Abstract:: Historically, brewers have used dry-hopping (a cold extraction of nonvolatile and volatile chemicals from hops into fermenting or finished beer) to increase the microbial stability and shelf life of their beer. As hoppy beer styles have gained in popularity over the last decade (2007-2017), the objective of dry-hopping has turned...
Resource Type:: Dissertation
Full Text:: December 4, 2018. Title: Investigating the Quality Dynamics of American Aroma Hops Intended for Dry

The influence of hop drying parameters on aroma hop quality in American deep bed drying

Creator:: Rubottom, Lindsey N.
Abstract:: American hop growers have historically dried hops in the range of 140-155°F/ 60-68°C using deep bed kilns (24 – 32 inches/ 60 – 81 cm), but over the last 10 years they have shifted to lower temperatures (125 -135 °F/ 52 – 57°C) for drying new American aroma cultivars. Reduced...
Resource Type:: Dissertation
Full Text:: : _____________________________________________________________________ Thomas H. Shellhammer American hop growers have historically dried hops in the range of

High Pressure Effects on Proteolytic and Glycolytic Enzymes Involved in Cheese Manufacturing

Creator:: Malone, A. S., Wick, C., Shellhammer, T. H., and Courtney, P. D.
Abstract:: The activity of chymosin, plasmin, and Lactococcus lactis enzymes (cell envelope proteinase, intracellular peptidases, and glycolytic enzymes) were determined after 5-min exposures to pressures up to 800 MPa. Plasmin was unaffected by any pressure treatment. Chymosin activity was unaffected up to 400 MPa and decreased at 500 to 800 MPa....
Resource Type:: Article
Full Text:: broth (Difco, Detroit, MI) with 0.5% glu- Journal of Dairy Science Vol. 86, No. 4, 2003 cose (Terzaghi

Factors Affecting the Efficacy of Depuration for Decreasing Vibrio parahaemolyticus Contamination in Pacific Oysters (Crassostrea gigas)

Creator:: Hou, Yishu
Abstract:: Vibrio parahaemolyticus is a foodborne pathogen recognized as the leading cause of acute gastroenteritis associated with consumption of raw and undercooked seafood, particularly raw oysters, with major symptoms of nausea, vomiting, abdominal cramps and diarrhea. It is estimated that 45,000 cases of V. parahaemolyticus infection occur each year in the...
Resource Type:: Masters Thesis
Full Text:: ABSTRACT OF THE THESIS OF Yishu Hou for the degree of Master of Science in Food Science and Technology

The Examination of Escherichia coli Contamination via Agricultural Water Applications and Survival During Pre-Harvest Field Curing of Dry Bulb Onions

Creator:: Racine, Jason R.
Abstract:: 2020 and 2021 brought the first reported outbreaks of salmonellosis epidemiologically linked to dry bulb onions in the United States. Outbreak investigations were not able to implicate a specific source of the contamination but speculated that contaminated water was a significant contributor. The Produce Safety Rule established minimum standards for...
Resource Type:: Masters Thesis
Full Text:: , 2024. Title: The Examination of Escherichia coli Contamination via Agricultural Water Applications

Growth of Staphylococcus aureus of enterotoxin production in pre-cooked tuna meat

Creator:: Wu, Xulei
Abstract:: Staphylococcus aureus is a human pathogen capable of producing enterotoxins causing staphylococcal food poisoning, one of the most economically important foodborne diseases in the U.S. This pathogen may be introduced to pre-cooked tuna meat used for the production of canned tuna because significant manual handling occurs after cooking of the...
Resource Type:: Masters Thesis
Full Text:: consumed by humans (Food and Agricultural Organization of the United Nations, 2006). Between 2007 and

Determination of the quality of radiation-pasteurized halibut (Hippoglossus stenolepis) during storage

Creator:: Serrano, Lolita Bate
Abstract:: The quality of radiation-pasteurized halibut stored at 34°F was evaluated subjectively and objectively over a period of 18 weeks. Results of flavor evaluation and chemical analyses showed that the storage life of halibut irradiated at 0.50, 0.75 and 1.00 megarad was extended more than threefold. Although irradiated samples were consistently...
Resource Type:: Masters Thesis
Full Text:: Agricultural Chemists (6, p. 236) and the results were expressed as volatile acid numbers, that is ml of

Investigating the effects of temperature on secondary metabolism in Vitis vinifera L. cv. merlot berries

Creator:: Cohen, Seth D.
Abstract:: Grapes (e.g. Vitis vinifera L.) are one of the more important fruit crops from an economic standpoint with world market values over 550 million US dollars in 2007 and 2008, second to apples (United States Department of Agriculture). While a satisfactory level of ripeness is of primary concern, the quality...
Resource Type:: Dissertation
Full Text:: . Julie M. Tarara of the United States Department of Agriculture, Agricultural Research Service, were

The nature of hydrative changes and cationic shifts in the over-tenderization of beef muscle resulting from irradiation

Creator:: El-Badawi, Ahmed Adel Ismail
Abstract:: The over-tenderization of irradiated-sterilized meat is one of the more important adverse effects resulting from the use of irradiation for the preservation of meat. Although research has been reported on the activity and effect of the inherent proteolytic enzymes of irradiated meat, very little work has been directed toward the...
Resource Type:: Dissertation
Full Text:: AN ABSTRACT OF THE THESIS OF Am^Ep^D^JSK^^L_EL-BADAWI_

ScholarsArchive@OSU

Temperature Effects on the Development of Cheddar Cheese Flavor and Aroma

Investigating the Quality Dynamics of American Aroma Hops Intended for Dry-Hopping Beer

The influence of hop drying parameters on aroma hop quality in American deep bed drying

High Pressure Effects on Proteolytic and Glycolytic Enzymes Involved in Cheese Manufacturing

Factors Affecting the Efficacy of Depuration for Decreasing Vibrio parahaemolyticus Contamination in Pacific Oysters (Crassostrea gigas)

The Examination of Escherichia coli Contamination via Agricultural Water Applications and Survival During Pre-Harvest Field Curing of Dry Bulb Onions

Growth of Staphylococcus aureus of enterotoxin production in pre-cooked tuna meat

Determination of the quality of radiation-pasteurized halibut (Hippoglossus stenolepis) during storage

Investigating the effects of temperature on secondary metabolism in Vitis vinifera L. cv. merlot berries

The nature of hydrative changes and cationic shifts in the over-tenderization of beef muscle resulting from irradiation

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