Index Catalog // ScholarsArchive@OSU

The effect of sucrose, aspartame, acesulfame-K and blended aspartame/acesulfame-K on orange and strawberry flavor in model solutions

Creator:: Wiseman, Jennifer Jo
Abstract:: The effect of sweeteners on fruit flavor perception was studied through the use of fruitiness power functions for unsweetened and sweetened model systems. In the first part of the study, two isosweet concentrations of aspartame and sucrose were determined and combined with five concentrations of orange and strawberry flavorants. Fruitiness...
Resource Type:: Masters Thesis
Full Text:: AN ABSTRACT OF THE THESIS OF Jennifer Jo Wiseman for the degree

The role of ethanol and certain ethyl esters in the fruity flavor defect of Cheddar cheese

Creator:: Bills, Donald D.
Abstract:: During the course of ripening, Cheddar cheese frequently develops a flavor defect described as fruity. Recent work has indicated that the use of certain starter cultures ultimately results in the development of the defect as the cheese ages. The flavor compounds responsible for the defect, however, have not been elaborated....
Resource Type:: Dissertation
Full Text:: would also like to express my gratitude to the members of my Program Committee: Dr. M. W

Evaluation of DNA recovery methods for the detection of soy in foods using real-time PCR

Creator:: Koh, Chern Lin
Abstract:: Food allergies are an important health problem and affect up to 2% of the adult population and 8% of children worldwide. Under the Food Allergen Labeling and Consumer Protection Act (FALCPA) of 2004, foods that contain or derive from the "Big 8" allergens (milk, egg, finfish, crustacean shellfish, tree nuts,...
Resource Type:: Masters Thesis
Full Text:: Robert M. Kerr Food & Agricultural Product Center and Department of Animal Sciences, Stillwater, OK

Identification of some neutral high boiling compounds in molecular distillates from cheddar cheese fat

Creator:: O'Keefe, Patrick William
Resource Type:: Dissertation
Full Text:: • / ^ , Typed by Mary Jo Stratton for Patrick William O'Keefe ACKNOWLEDGEMENTS I would like to thank Dr

Impact of parameter variability on the food process engineering calculations required for safety, quality and shelf-life estimations

Creator:: Chotyakul, Nattaporn
Abstract:: Quantitative procedures were developed to determine the effect of variability in the model parameters required for the estimation of microbial shelflife and thermal processing time. Monte Carlo simulations combined with these predictive models were implemented in Microsoft Excel™. In the first study, predictive models were used for shelf-life predictions based...
Resource Type:: Masters Thesis
Full Text:: ……………………………………………………... 26 3 Microbial sampling plans. (a) 2-class sampling plans are most strict and the m value selected

A comparison of porous polymers used in collecting organic volatiles in foods

Creator:: Boyko, Alayne Linda
Abstract:: Porapak Q, Chromosorb 102, and Tenax GC, three porous polymers commonly used as adsorbents in headspace analyses were investigated. The retention times of various low-boiling compounds relative to water were measured on the collection columns to determine which compounds would be lost during the water removal step employed after sampling...
Resource Type:: Masters Thesis
Full Text:: : Dr. M. B. Williams and Dr. R. Claeys. The assis- tance of other faculty members and

Inactivation of Clostridium perfringens in Meat Products

Creator:: Alnoman, Maryam M.
Abstract:: Clostridium perfringens type A strains are one of the main causative agents of gastrointestinal (GI) diseases in human and can cause both food poisoning (FP) and non-food-borne (NFB) diseases. Several factors contribute to the pathogenesis of C. perfringens type A strains including the wide presence of C. perfringens spores with...
Resource Type:: Dissertation

Metabolic effects of consumption of quercetin, ellagic acid, cherry, and apple phytochemical extracts in high-fat fed mice

Creator:: Smith, Sarah M.
Abstract:: Metabolic improvements and changes in gene expression were measured in mice fed polyphenol-rich extracts derived from apples and sweet cherries, and the common phytochemicals, quercetin and ellagic acid. Polyphenol-rich extracts were produced by solid phase extraction and column chromatography. Extracts and purified compounds were mixed into a high-fat (HF, 60%...
Resource Type:: Masters Thesis
Full Text:: AN ABSTRACT OF THE THESIS OF Sarah M. Smith for the

Sensory changes in high pressure processed vs. heat processed food systems over time

Creator:: Rodakowski, Andrea M.
Abstract:: This study was undertaken to determine the sensory differences in high pressure vs. heat processed food systems after storage at ambient and refrigerated temperatures as determined by a trained sensory panel. Spanish rice and spaghetti with meat sauce were prepared and treated with heat and with high pressure processing (HHP)....
Resource Type:: Masters Thesis
Full Text:: AN ABSTRACT OF THE THESIS OF Andrea M. Rodakowski for the

Formation of N-nitrosodimethylamine and nonvolatile N-nitrosamines from barley malt alkaloids

Creator:: Mangino, Mario M.
Abstract:: Amines formed by biosynthesis in germinated barley have been suggested as precursors for N-nitrosodimethylamine (NDMA) in barley malt dried by direct-fired kilning. This hypothesis was verified by germinating raw barley and exposing the resulting malt roots and clean malt to nitrous acid. Quantitation of the NDMA formed indicated that malt...
Resource Type:: Dissertation
Full Text:: AN ABSTRACT OF THE THESIS OF Mario M. Manqino for the degree

ScholarsArchive@OSU

The effect of sucrose, aspartame, acesulfame-K and blended aspartame/acesulfame-K on orange and strawberry flavor in model solutions

The role of ethanol and certain ethyl esters in the fruity flavor defect of Cheddar cheese

Evaluation of DNA recovery methods for the detection of soy in foods using real-time PCR

Identification of some neutral high boiling compounds in molecular distillates from cheddar cheese fat

Impact of parameter variability on the food process engineering calculations required for safety, quality and shelf-life estimations

A comparison of porous polymers used in collecting organic volatiles in foods

Inactivation of Clostridium perfringens in Meat Products

Metabolic effects of consumption of quercetin, ellagic acid, cherry, and apple phytochemical extracts in high-fat fed mice

Sensory changes in high pressure processed vs. heat processed food systems over time

Formation of N-nitrosodimethylamine and nonvolatile N-nitrosamines from barley malt alkaloids

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