Index Catalog // ScholarsArchive@OSU

Influence of commensal microorganisms on Clostridium botulinum type E.

Creator:: Patrick, Lui-sun Kwan
Abstract:: Achromobacter A43 produced a compound inhibitory to the outgrowth of Clostridium botulinum type E spores. The inhibitor could be produced in various laboratory media and the outgrowth of germinated spores was completely inhibited by 1/10th dilution of the A43 spent medium. Germination was not affected. The spores lost refractility in...
Resource Type:: Masters Thesis
Full Text:: : INFLUENCE OF COMMENSAL MICROORGANISMS ON CLOSTRIDIUM BOTULIMTJM TYPE E m Abstract approved: -^ -y

Lewis Brown Trellis Trial [1992-1993]

Creator:: Price, Steve and Watson, Barney
Abstract:: Trellis design and canopy management have been major research topics in viticulture during the last ten years. The article by Dave Adelsheim in the first edition of the "Oregon Winegrowers Guide" and the presentations of Shaulis, Smart, Carboneau, Intrerari and Koblet at the 1984 Cool Climate Symposium in Eugene were...
Resource Type:: Technical Report
Full Text:: : Lewis Brown Trellis Trial 6/1/2006file://E:\OWAB Research\1992-93\Report2\price93a.htm These

Brown Marmorated Stink Bug (BMSB), Halyomorpha halys Taint in Wine : Impact on Wine Sensory, Effect of Wine-processing and Management Techniques

Creator:: Mohekar, Pallavi
Abstract:: Brown marmorated stink bug (BMSB), (Halyomorpha halys, Hemiptera: Pentatomidae) is an invasive species that damages numerous agricultural crops including grapes. Related damage include lower berry weight with increased exposure and cracked berries as a result of BMSB feeding activity. The insect is currently detected in 43 US states including Oregon,...
Resource Type:: Dissertation
Full Text:: . Title: Brown Marmorated Stink Bug (BMSB), Halyomorpha halys Taint in Wine: Impact on Wine Sensory

Physicochemical and microbiological characteristics of surimi seafood under thermal and E-beam processing

Creator:: Jaczynski, Jacek
Abstract:: Effects of thermal and electron beam (e-beam) processing on microbial inactivation and physichochemical properties of surimi and surimi seafood were investigated. Thermal-death-time (TDT) concept was used to model Staphylococcus aureus inactivation by heat and e-beam. Gurney-Lurie charts were used to estimate temperature during thermal processing of surimi seafood. Dose mapping...
Resource Type:: Dissertation
Full Text:: : "Physicochemical and Microbiological Characteristics of Surimi Seafood under Thermal and E-beam Prnr.essinp

Aroma and flavor of cachaca, Brazilian rum

Creator:: Brown, Laurie L. (Laurie Lee)
Resource Type:: Masters Thesis
Full Text:: AN ABSTRACT OF THE THESIS OF Laurie L. Brown for the degree of

Purification of strawberry polyphenol oxidase and its role in anthocyanin degradation

Creator:: Wesche-Ebeling, Pedro Alfredo E.
Abstract:: Polyphenol oxidase (PPO) from strawberries was purified, partially characterized, and used to study its role in the degradation of anthocyanin pigments. The extraction method included the use of a buffered solution containing the phenolic binders Polyclar AT and Amberlite XAD-4. Addition of Triton X-100 resulted in an increase of the...
Resource Type:: Dissertation
Full Text:: destroyed and a brown precipitate was formed. PPO-Fl seemed to oxidize cyanin at a very slow rate but did

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:: surimi production at a recovery rate of 20-25%, producing some 90 million pounds of byproducts (Brown

Rework Practices in the Dairy Industry and Their Potential Contribution to Microbial Spoilage

Creator:: Rush, Casey E.
Abstract:: Rework is a common practice in the dairy industry as a way for processors to minimize waste while recovering costs for dairy products that are unsaleable. The regulations available for reworking fluid dairy products only outline product eligibility requirements with a focus on repasteurization of the products containing rework as...
Resource Type:: Masters Thesis
Full Text:: Pretext Files.pdf AN ABSTRACT OF THE THESIS OF Casey E

Evaluation of a Modified pH-Shift Process to Reduce 2-Methylisoborneol and Geosmin in Spiked Catfish and Produce a Consumer Acceptable Fried Catfish Nugget-Like Product

Creator:: Brown, T. M., Cerruto-Noya, C. A., Schrader, K. K., Kleinholz, C. W., and Mireles DeWitt, C. A.
Abstract:: Muddy and/or musty off-flavors in farmed-raised catfish occur as a result of the absorption of geosmin (GEO) and 2-methylisoborneol (MIB), compounds produced by algae. Previous research suggests the acid pH-shift method may be able to reduce off-flavors to produce a consumer acceptable product. The objective of this research was to...
Resource Type:: Article
Full Text:: T.M. Brown, C.A. Cerruto-Noya, K.K. Schrader, C.W. Kleinholz, and C.A. Mireles DeWitt Abstract: Muddy

Causative factors of color deterioration in strawberry preserves during processing and storage

Creator:: Abers, Julie Ellen
Abstract:: An effort was made to determine what factors are responsible for differences in color quality between preserves commercially manufactured from Hood and Tioga strawberry varieties. Color analyses made on Hood and Tioga preserves, during a 26 week storage period, included spectral measurements of aqueous extracts from the preserve samples. In...
Resource Type:: Masters Thesis
Full Text:: AND STORAGE Abstract approved: , ^ ,■„., Dr. "R. E. Wrolstad An effort was made to

ScholarsArchive@OSU

Influence of commensal microorganisms on Clostridium botulinum type E.

Lewis Brown Trellis Trial [1992-1993]

Brown Marmorated Stink Bug (BMSB), Halyomorpha halys Taint in Wine : Impact on Wine Sensory, Effect of Wine-processing and Management Techniques

Physicochemical and microbiological characteristics of surimi seafood under thermal and E-beam processing

Aroma and flavor of cachaca, Brazilian rum

Purification of strawberry polyphenol oxidase and its role in anthocyanin degradation

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

Rework Practices in the Dairy Industry and Their Potential Contribution to Microbial Spoilage

Evaluation of a Modified pH-Shift Process to Reduce 2-Methylisoborneol and Geosmin in Spiked Catfish and Produce a Consumer Acceptable Fried Catfish Nugget-Like Product

Causative factors of color deterioration in strawberry preserves during processing and storage

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