Index Catalog // ScholarsArchive@OSU

Utilization of wastes from Pacific whiting surimi manufacturing : proteinases and protein hydrolysate

Creator:: Benjakul, Soottawat
Abstract:: Both liquid and solid wastes from Pacific whiting surimi manufacturing were characterized and value-added products were recovered. A proteinase in surimi wash water (SWW) was determined to be cathepsin L with Mr 54,200 on SDS-substrate gel. Heat treatment and acidification shifted the activity zone to M [subscript r] 39,500. No...
Resource Type:: Dissertation
Full Text:: physicochemical-functional relationship. 17 References Adler-Nissen, J. and Olsen, H.S. 1979. The

Utilization of lignocellulosic polysaccharides

Creator:: Fenske, John J.
Abstract:: Lignocellulosic biomass represents a vast supply of fermentable carbohydrates and functional aromatic compounds. Conversion of lignocellulosics to ethanol and other useful products would be of widespread economical and environmental benefit. Better understanding of the behavior of different lignicellulosic feedstocks in fermentation protocols as well as catalytic activities involved in lignocellulosic...
Resource Type:: Dissertation
Full Text:: AN ABSTRACT OF THE THESIS OF John J. Fenske for the degree of

The Role of Alcohol Content on Sensory Aroma Detection Thresholds in Beer

Creator:: Peltz, Meghan Lynne
Abstract:: This work set out to examine whether ethanol content can influence the human detection of volatile hop compounds in beer. Advances in chromatography have identified hundreds of chemical compounds in the essential oil of hops but only a fraction are directly associated with "hoppy" aroma. To screen compounds, sensory detection...
Resource Type:: Masters Thesis
Full Text:: germinated and sequentially halted, which activates modification enzymes to be later utilized by the brewer

The potential role of aliphatic gamma- and delta-lactones in beer fruit aroma

Creator:: Hotchko, Rachel Ann
Abstract:: This work set out to examine the potential contribution of five aliphatic lactones, γ-nonalactone, γ-decalactone, γ-dodecalactone, δ-decalactone and δ-dodecalactone to stone fruit aroma in beer. This work consists of three related studies; lactone olfaction thresholds, additive/synergistic aroma effects and a gas-chromatography-mass-spectrophometry method of analysis. First was the determination of these...
Resource Type:: Masters Thesis
Full Text:: important to the brewer for they provide the bitterness that balances the malt flavors. Brewers’ goal to

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:: . Stone (1982). B on the top right is a schematic of a German – three tier Wolf ®dryer from J. Münsterer

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:: my tireless partner in the fish lab, Linda Christensen. The cheerful advice of E. Duane Lassen

The Extraction and Analytical Profiling of Bioactive Phospho- and Sphingolipids from Commercial Whey Protein Phospholipid Concentrate

Creator:: Ferraris, Quintin M.
Abstract:: Milk is the first source of nutrition for all mammalian neonates. The complex matrix that constitutes milk has evolved to provide optimal nutrition for the newborn, for each species, respectively. Milk fat, originating in mammary epithelial, forms lipid droplets which are stabilized in the aqueous environment by bioactive polar lipids...
Resource Type:: Dissertation
Full Text:: , IL-1β and TNF-α were reduced 41%, 58%, and 55%, respectively (E. J. Park et al., 2007). Another

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:: Linda Harris: study design and execution, writing and editing, funding acquisition Stuart Reitz: study

The Efficiency of Dry-hopping and Strategies for the Better Utilization of Dry-hops

Creator:: Hauser, Dean G.
Abstract:: The popularity of hop-forward American craft beers has had a profound impact on the use of hops as an ingredient; where hops were once thought of as the “spice” of beer, they may now be considered the primary driver of flavor in beer styles such as American India Pale Ales....
Resource Type:: Masters Thesis

The effect of hopping technology on lager beer flavor and flavor stability and the impact of polyphenols on lager beer flavor and physical stability

Creator:: Aron, Patricia M.
Abstract:: Beer is one of the most extensively consumed beverages world-wide and it is almost always brewed with hops (Humulus lupulus, L.). Hops provide beer with bitterness, aroma, flavor and texture and also enhance specific beer properties such as foam stability, clarity (colloidal stability), color, flavor stability and microbial stability. Hops...
Resource Type:: Dissertation
Full Text:: for assistance with lab work, J.B, Tres, Andie, Jayma, Dawn, Linda, Fideler (the FST-er SST-ers and

ScholarsArchive@OSU

Utilization of wastes from Pacific whiting surimi manufacturing : proteinases and protein hydrolysate

Utilization of lignocellulosic polysaccharides

The Role of Alcohol Content on Sensory Aroma Detection Thresholds in Beer

The potential role of aliphatic gamma- and delta-lactones in beer fruit aroma

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

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

The Extraction and Analytical Profiling of Bioactive Phospho- and Sphingolipids from Commercial Whey Protein Phospholipid Concentrate

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

The Efficiency of Dry-hopping and Strategies for the Better Utilization of Dry-hops

The effect of hopping technology on lager beer flavor and flavor stability and the impact of polyphenols on lager beer flavor and physical stability

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