Index Catalog // ScholarsArchive@OSU

Quantitative gas chromatographic analysis of synthetic dairy culture flavors

Creator:: Walradt, John Pierce
Abstract:: The development of synthetic culture flavors for use in dairy products such as sour cream, cottage cheese, butter, and buttermilk has created the need for a rapid quantitative analysis for the synthetic flavor concentrates. An internal standard gas chromatographic method has been developed which is capable of +10% accuracy for...
Resource Type:: Masters Thesis
Full Text:: Head of Department of Food^S-^ience and Technology Dean of Graduate School Date thesis is presented

Peroxidase and lipoxygenase activities and their effect on the stability of polyunsaturated fatty acids in two different varieties of sweet corn (Zea mays L.), Jubilee and GH 2684, during frozen storage

Creator:: Rodriguez-Saona, Luis Enrique
Abstract:: The effect of different blanching treatments and packaging materials on the enzymatic (lipoxygenase and peroxidase) activity and fatty acid stability of two different varieties of sweet corn on the cob (Jubilee and GH 2684) was evaluated during nine months of frozen storage at -23.3°C. The initial moisture content in the...
Resource Type:: Masters Thesis
Full Text:: department off Food Science and Technology Dean of the Graduate Sjzhool Date thesis is presented

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

Structure of the Royal Anne cherry cuticule with special reference to cuticular penetration

Creator:: Wilson, Lester Arthur
Abstract:: The structure of the Royal Anne cherry cuticle (Prunus avium L.) and its penetration by a SO₂-calcium bisulfite brine was determined. The structural features of the cuticle are interpreted in the light of its possible significant to cuticular penetration. The morphology of the cuticle was determined by standard histological and...
Resource Type:: Masters Thesis
Full Text:: Science and Technology Dean of Graduate School Date thesis is presented IVkftV^iSt i SL i

The effect of prerigor electrical stimulation of beef muscle on selected bacteria

Creator:: Nygaard, Michael DuWayne
Abstract:: This investigation was designed to study the possible effects of the electrical stimulation of beef muscle on microorganisms present on the meat surface during and after treatment. The effect of electric current on microorganisms in minimal media suspension was also studied. Cell viability before and after electrical treatment or exposure...
Resource Type:: Masters Thesis
Full Text:: and Technology Dean of Graduate School f" Date thesis is presented August 14, 1980 Typed by

Accumulation of dietary polychlorinated biphenyl by rainbow trout (Salmo gairdneri)

Creator:: Lieb, Andrew James
Abstract:: This study was conducted to investigate the accumulation of dietary polychlorinated biphenyls (PCB's) by a Mt. Shasta strain of rainbow trout (Salmo gairdneri). A commercial mixture of PCB's (Aroclor 1254) was added to the diet at a level of 15 ppm on a dry weight basis. Accumulation of PCB's was...
Resource Type:: Masters Thesis
Full Text:: Professor of Food Science in charge of major Head of Department of Food Science Dean of Graduate

Wheat lignin as a functional dietary fiber component

Creator:: Junyusen, Tiraporn
Abstract:: This dissertation has focused on lignin byproducts that result from the alkali processing of wheat straw. The first study evaluated the application of “standard” lignin quantification methods for summative analyses of alkali-based processes. Mass closure during NaOH processing at 25, 50, and 75°C of wheat straw was evaluated using the...
Resource Type:: Dissertation
Full Text:: & Technology Dean of the Graduate School I understand that my dissertation will become

Aroma and flavor of cachaca, Brazilian rum

Creator:: Brown, Laurie L. (Laurie Lee)
Resource Type:: Masters Thesis
Full Text:: a3te S' Dean of Graauate School I understand that my thesis will become part of the permanent

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

Characterization of Arthrobacter species isolated from marine and seafood sources

Creator:: McKenzie, Stephen M.
Abstract:: Forty Arthrobacter species isolated from Pacific and Atlantic fishery sources were examined to determine their significance in seafood. All strains were able to utilize inorganic nitrogen as the sole nitrogen source and grew in the absence of vitamins or growth factors. In addition, 78% grew on a medium containing only...
Resource Type:: Masters Thesis
Full Text:: Science atffd Technology Dean of Graduate School Date thesis is presented Noveinber 15, 1978 Typed

ScholarsArchive@OSU

Quantitative gas chromatographic analysis of synthetic dairy culture flavors

Peroxidase and lipoxygenase activities and their effect on the stability of polyunsaturated fatty acids in two different varieties of sweet corn (Zea mays L.), Jubilee and GH 2684, during frozen storage

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

Structure of the Royal Anne cherry cuticule with special reference to cuticular penetration

The effect of prerigor electrical stimulation of beef muscle on selected bacteria

Accumulation of dietary polychlorinated biphenyl by rainbow trout (Salmo gairdneri)

Wheat lignin as a functional dietary fiber component

Aroma and flavor of cachaca, Brazilian rum

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

Characterization of Arthrobacter species isolated from marine and seafood sources

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