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Filtering by: Creator Chapman, L. Remove constraint Creator: Chapman, L. Academic Affiliation Food Science and Technology Remove constraint Academic Affiliation: Food Science and Technology

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  • A Comprehensive Evaluation of the Nonvolatile Chemistry Affecting the Sensory Bitterness Intensity of Highly Hopped Beers

    Creator:
    Hahn, Christina
    Abstract:
    The range of different nonvolatile constituents extracted from hops in highly hopped beers suggests that iso-alpha acids may not be the sole contributor to beers’ bitterness. Among brewers producing hop-forward beer styles there is a growing concern that the Bitterness Unit (BU) is no longer an accurate predictor of beer...
    Resource Type:
    Masters Thesis
    Full Text:
    -alpha acid content in mg/L vs. bitterness units per beer across all studies…...45 11. Sensory

  • A simulation tool for evaluating sensory data analysis methods

    Creator:
    Naini, Shuo
    Abstract:
    In cross-cultural studies, respondents from specific cultures may have different product preferences and scale usage. Combining data from different cultures will result in departures from the basic assumptions of analysis of variance (ANOVA) and loss of power in testing capability of finding product and culture differences. However, the result of...
    Resource Type:
    Masters Thesis
    Full Text:
    0l (2.5) (Wackerly et al, 1996). The mean and variance associated with a binomial random

  • A study of nisin resistance in Listeria monocytogenes Scott A

    Creator:
    Ming, Xintian
    Abstract:
    Eight foodborne pathogenic and spoilage Gram-positive bacteria were evaluated for their spontaneous resistance frequencies to the peptide antimicrobial nisin. In brain heart infusion (BHI) medium, nisin resistance frequencies were in the range of l06 to l08 when exposed to nisin at concentrations 2 to 4 times the minimal inhibitory concentrations....
    Resource Type:
    Dissertation
    Full Text:
    not be the responsible resistance mechanism to nisin in L. monocytogenes. No cross-resistance was

  • Adhesive property of bacteria and its relationship to microbial spoilage of shrimp

    Creator:
    Smith, John B.
    Abstract:
    Pacific shrimp (Pandalus jordani) was washed repeatedly and the eluted bacteria were enumerated and identified. Selected isolates were tested for their adhesive properties. Washing reduced the microbial load by 3.84 to 42.04%. The bacteria which most resisted wash-off were Staphylococcus and Pseudomonas spp. The easiest to wash off was Flavobacterium...
    Resource Type:
    Masters Thesis

  • Alterations in growth, lipid metabolism and P:O ratios in mice fed Sterculia foetida oil

    Creator:
    Lehman, Michael Wesley
    Abstract:
    Cyclopropenoid fatty acids (CPFA) are natural components of cottonseed oil, a major food oil in the United States. The ability of CPFA to cause abnormal biochemical and physiological effects when fed to laboratory and farm animals has prompted an investigation of their effects on mice. Between 0.05 and 0.55% CPFA...
    Resource Type:
    Masters Thesis
    Full Text:
    . H. Wales, Mrs. L. J. Hunter, Mr. T. A. Eisele and Mrs. J. S. Wilcox. This work was

  • Alternative products from Pacific whiting : fresh surimi and texturized mince

    Creator:
    Pipatsattayanuwong, Siriporn
    Abstract:
    The major portion of Pacific whiting (PW) is commercialized in the form of frozen surimi. Alternative products for PW were investigated focusing on fresh surimi and texturized meat from PW mince. Fresh surimi is made without additives and kept refrigerated instead of frozen. Texturized meat is a meat-like product made...
    Resource Type:
    Masters Thesis
    Full Text:
    -113. Kurth, L., and Rogers, P.J. 1984. Transglutaminase catalyzed cross-linking of myosin to soya

  • An Exploration of Cheese Safety Parameters and Aging as Mitigation Strategy for Foodborne Pathogens in Cheese

    Creator:
    Riesgaard, Brandon
    Abstract:
    Pasteurization is an effective method of reducing risks associated with foodborne pathogens in raw milk. Cheese made from raw milk has a higher potential to harbor harmful bacterial pathogens. However, some cheesemakers prefer to use unpasteurized milk to preserve the natural microflora present in the raw milk and to prevent...
    Resource Type:
    Masters Thesis
    Full Text:
    , with L. monocytogenes WRLP85 persisting at relatively high levels throughout the aging period. L

  • Analysis of flavor precursors in radish and radish color extracts

    Creator:
    Kucza, Myriam M.
    Abstract:
    Radish anthocyanin extract has potential as a natural colorant because of its pigment stability and attractive red hue. Presence of undesirable aroma compounds could limit its applications in foods. The pungent principle of radish, 4-methylthio-3-butenyl isothiocyanate (MTBI), is produced enzymatically upon cell injury from its glucosinolate precursor, 4-methylthio-3-butenyl glucosinolate (MTBG),...
    Resource Type:
    Masters Thesis
    Full Text:
    /L in water, were rated using a 16-point scale. Radish concentrates from cultivars Fuego (pigmented

  • Antimicrobial effects of wine on enteric pathogens in a model stomach

    Creator:
    Just, Jessica R.
    Abstract:
    There have been several epidemiological studies linking alcohol consumption to a decreased risk of contracting illness from foodborne bacterial contamination. To study this phenomenon, we examined the survival of Escherichia coli 0157:H7 and Salmonella typhimurium in grape juice and wine and then designed a model stomach to investigate the effect...
    Resource Type:
    Masters Thesis
    Full Text:
    . Louis, Mo.) in 1 L distilled water, adjusting to pH 1.5 with 6 N HC1, sterile filtering with a 0.45 nm

  • Antioxidant potential of yeast containing beer

    Creator:
    Morris, Edward E.
    Abstract:
    It has been suggested that cellular damage from oxygen radicals is one of the processes leading to cardio-vascular disease and cancer. Natural antioxidants prevent uncontrolled oxidative reactions by decreasing molecular oxygen levels, scavenging chain-initiating and chain-propagating free radicals, chelating metals, or decomposing peroxides. Beer is rich in antioxidants, derived both...
    Resource Type:
    Masters Thesis
    Full Text:
    150kCal Protein l-lg Carbohydrate 14g Calcium 18mg Sodium 28mg Thiamine O.Olmg Riboflavin 0.1