Index Catalog // ScholarsArchive@OSU

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
Full Text:: AN ABSTRACT OF THE THESIS OF Dean G. Hauser

Acid stabilization of autolyzed fish : storage and nutritional characteristics

Creator:: Culbertson, Jeffry Dean
Abstract:: The effects of ambient temperature storage on the chemical and nutritional characteristics of phosphoric and sorbic acid-stabilized fish autolysates were determined. Variations in sample composition due to autolysis, deboning, and acidification were also evaluated. Autolysates of English sole (Parophrys vetulus), true cod (Gadus macrocephalus), Dover sole (Microstomus pacificus), and orange...
Resource Type:: Masters Thesis
Full Text:: AN ABSTRACT OF THE THESIS OF Jeffry Dean Culbertson for

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:: Technology Head of the Department of Food Science and Technology Dean of the Graduate

Hop Kilning Temperature Sensitivity of Dextrin-Reducing Enzymes in Hops

Creator:: Rubottom, Lindsey N.
Abstract:: Kilning, which is the drying operation in hop cultivation, is a processing step that can have a tremendous impact on hop quality. Historically, hops have been dried at temperatures ranging from 140-155°F. In the last decade, growers have moved toward kilning hops at lower temperatures averaging between 125-140°F in the...
Resource Type:: Masters Thesis
Full Text:: Department of Food Science and Technology Dean of the Graduate School I

Sweet corn germ lipoxygenase : isolation, purification, characterization and involvement in off-aroma formation

Creator:: Theerakulkait, Chockchai
Resource Type:: Dissertation
Full Text:: Involvement in Off-Aroma Formation Abstract approved: „ Diane M. Barrett Lipoxygenase activity in

Essence recovery from strawberry pomace

Creator:: Schen, Julie A.
Resource Type:: Masters Thesis
Full Text:: RECOVERY FROM STRAWBERRY POMACE Abstract approved: ~ DF. M L VjK^Montgqmery The intensity and

An analytical and sensory evaluation of the aroma volatiles of Tuber gibbosum

Creator:: Marin, Anna B.
Abstract:: The aroma of Tuber gibbosum, a native Oregon truffle, was characterized using two distinct techniques. Volatile aroma constituents were identified by chemical analysis, and sensory characteristics were determined by examining response of the general populace to the truffle aroma. Truffle samples from four maturity ranges, as determined by microscopic examination...
Resource Type:: Masters Thesis
Full Text:: and Sensory Evaluation of the Aroma Volatiles of Tuber gibbosum Abstract approved: ~ Leonard M

Sensory, compositional and texture profile analysis of high-pressure treated fresh renneted cheese - Queso Fresco style

Creator:: Sandra
Abstract:: A sensory method was developed to determine cheese texture by hand evaluation. Cheese sensory evaluation was conducted by panelists (n=8) on four commercial samples in duplicates. Standards, descriptors, methods of each attribute evaluation, sample size, and ballot were developed based on panelists' consensus. Fifteen total attributes, divided into five groups,...
Resource Type:: Masters Thesis
Full Text:: Technology ^3> Dean of the(j0raduate School leUSr I understand that my thesis will become part of the

The effect of cultivar maturity and frozen storage time on the cell wall polysaccharide composition of muskmelon(Cucumis melo)

Creator:: Simandjuntak, Valencius
Abstract:: The effect of frozen storage time on the composition of the cell wall polysaccharide (CWP) of muskmelon (Cucumis melo) cultivars at different stages of maturity was investigated. Changes in composition, firmness, drip loss, and color of Cantaloupe and Honey Dew melon flesh were determined at three stages of maturity and...
Resource Type:: Masters Thesis
Full Text:: - melon (Cucumis melo) Abstract approved: Diane M. Barrett The effect of frozen storage time on the

Shelf life and microbial content of fluid milk from nine processing plants in Oregon

Creator:: Wustenberg, Liam Robert
Abstract:: High-temperature-short-time pasteurized fluid milk commonly has a shelf life around 16-19 days. The aim of this study was to determine the shelf life of fluid milk in Oregon and characterize the bacterial growth over 23 days. Samples of pasteurized 2% milk were collected at six time points from all nine...
Resource Type:: Masters Thesis
Full Text:: :______________________________________________________ Lisbeth M. Goddik High-temperature-short-time pasteurized fluid milk commonly has a shelf

ScholarsArchive@OSU

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

Acid stabilization of autolyzed fish : storage and nutritional characteristics

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

Hop Kilning Temperature Sensitivity of Dextrin-Reducing Enzymes in Hops

Sweet corn germ lipoxygenase : isolation, purification, characterization and involvement in off-aroma formation

Essence recovery from strawberry pomace

An analytical and sensory evaluation of the aroma volatiles of Tuber gibbosum

Sensory, compositional and texture profile analysis of high-pressure treated fresh renneted cheese - Queso Fresco style

The effect of cultivar maturity and frozen storage time on the cell wall polysaccharide composition of muskmelon(Cucumis melo)

Shelf life and microbial content of fluid milk from nine processing plants in Oregon

Limit your search

Academic Affiliation

Advisor

Commencement Year

Committee Member

Conference Name

Creator

Contributor

Date

Decade

Degree Field

Degree Level

Degree Name

File Format

Funding Body

Language

License

Location

Non-Academic Affiliation

Peer Reviewed

Resource Type

Rights Statement

Subject

Search Constraints

Search Results

Limit your search