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Filtering by: Committee Member Anita, Azarenko Academic Affiliation Food Science and Technology

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

Full Text:

to Dr. Daeschel, Dr. Durham, and Dr. Anita Azarenko (Associate Dean of The Graduate School) for
Effect of organic production system and harvest date on the quality of blackberry fruit for fresh and processed markets

Creator:

Liu, Mingyang

Abstract:

Blackberry (Rubus sp.) fruit are a good source of phenolic compounds and anthocyanins, and are consumed in fresh and processed forms. Though organic products become more popular, limited information is available about how different organic production methods affect the post-harvest quality of blackberry fruit. The objective of this project was...

Resource Type:

Masters Thesis

Full Text:

and Dr. David Bryla for being my committee member and Dr. Anita Azarenko for serving as graduate