Index Catalog // ScholarsArchive@OSU

Yeast protein release during fermentation and aging in a model wine

Creator:: Rowe, Jeffrey D.
Abstract:: Yeast mannoproteins released during the process of aging wine on the yeast lees have been reported to make important contributions to wine quality. However, few mannoproteins have been identified in wine and their lifespan during aging is unknown. As a first step towards better understanding the contributions of yeast mannoproteins...
Resource Type:: Masters Thesis
Full Text:: sepharose affinity chromatography with a bound fraction (R-F1) and an unbound fraction (N-F1). N-F1

Wine Grape Pomace as Antioxidant Dietary Fiber for Enhancing Nutritional Value and Improving Storability of Yogurt and Salad Dressing

Creator:: Tseng, Angela and Zhao, Yanyun
Abstract:: Wine grape pomace (WGP) as a source of antioxidant dietary fiber (ADF) was fortified in yogurt (Y), Italian (I) and Thousand Island (T) salad dressings. During the three weeks of storage at 4 °C, viscosity and pH of WGP-Y increased and decreased, respectively, but syneresis and lactic acid percentage of...
Resource Type:: Article
Full Text:: ). Beal, Skokanova, Latrille, Martin and Corrieu (1999) explained 5 that the high rate of production of

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

Water vapor barrier and rheological properties of simulated and industrial milkfat fractions

Creator:: Shellhammer, T. H. and Krochta, J. M.
Abstract:: The applicability of anhydrous milkfat fractions in edible films and coatings was determined through moisture barrier, penetrometer, and stress-relaxation testing. Industrial milkfat fractions were compared along with tripalmitin:anhydrous milkfat blends which simulated milkfat fractions having different melting points. The water vapor permeability (WVP) was determined gravimetrically using a modified ASTM...
Resource Type:: Article
Full Text:: ; Hagenmeier and Shaw, 1992; Kester and Fennema, 1989b; Koelsch and Labuza, 1992; Martin- Polo et al., 1992a, b

Walnut (Juglans regia) Phenols: I. Changes during ripening. II. Antagonisms for certain microorgainisms

Creator:: Diehl, John Harvey
Abstract:: Phenols from defatted walnuts were extracted with absolute methanol. The phenols were divided into four groups on the basis of molecular size. The antagonism of each group towards Escherichia coli, Staphylococcus aureus, and Aspergillus flavus was determined. Small polymers were the best antagonists of E_„ coli and Staph. aureus followed...
Resource Type:: Masters Thesis
Full Text:: MIC R OOR G AfffSMg Abstract approved: ■*• "-^ ^ -■*• Paul H. K^umperman Phenols from

Volatile composition of Pinot Noir grapes and wines under different viticultural practices in western Oregon

Creator:: Feng, Hui
Abstract:: High vegetative growth of Pinot Noir vine is a common problem in most vineyards of Oregon's Willamette Valley, where sunlight exposure and heat accumulation are limited. Consequently, growers in this region commonly use vineyard management strategies to regulate vine vigor and improve grape and wine quality. Wine quality is greatly...
Resource Type:: Dissertation

Variation of sugars and acids during ripening of pears and in the production and storage of pear concentrate

Creator:: Akhavan, Iradj
Abstract:: Two methods of separating sugars and acids of Bartlett pears were compared to decide upon a working method for later studies involving identification and quantitation of sugars and acids during ripening of pears and in the production and storage of pear concentrate. The first method involved precipitation of acids with...
Resource Type:: Dissertation
Full Text:: CONCENTRATE Abstract approved: Dr. R, E, Wrolstad Two methods of separating sugars and acids

Utilizing Non-Saccharomyces Yeast As Bio-Protectants During Pre-Fermentation Cold Soaking Under Different Conditions

Creator:: Nichols, Melanie L.
Abstract:: Cold soaking is a technique used during red winemaking to alter the aroma, flavor, and phenolic content of a wine. However, cold soaking does not come without risk, as this process can result in the production of spoilage compounds such as acetic acid and ethyl acetate if excessive growth of...
Resource Type:: Masters Thesis
Full Text:: guilliermondii and Hanseniaspora uvarum and these species can be found in the vineyard environment (Martin et

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:: biotechnological applications. A.M. .Martin. (Ed.), p 132-154. Chapman & Hall, New York. Hailing, P.J. 1981

Use of Organoleptic Methodologies to Evaluate Wine Oligosaccharides and Wines made from Grapevine Red Blotch Virus Positive Vines Subjected to Various Vineyard Management Practices

Creator:: Hoffman, Samuel
Abstract:: The human senses can be used as analytical tools to evaluate many different aspects of our daily lives. The use of our senses through organoleptic methods offers unique and powerful insights into the characteristics of different stimuli. Due to the unique function of the different sensory organs we use to...
Resource Type:: Masters Thesis
Full Text:: , Dr. Robert Martin conducted all polymerase chain reaction testing to determine viral status for the

ScholarsArchive@OSU

Yeast protein release during fermentation and aging in a model wine

Wine Grape Pomace as Antioxidant Dietary Fiber for Enhancing Nutritional Value and Improving Storability of Yogurt and Salad Dressing

Wheat lignin as a functional dietary fiber component

Water vapor barrier and rheological properties of simulated and industrial milkfat fractions

Walnut (Juglans regia) Phenols: I. Changes during ripening. II. Antagonisms for certain microorgainisms

Volatile composition of Pinot Noir grapes and wines under different viticultural practices in western Oregon

Variation of sugars and acids during ripening of pears and in the production and storage of pear concentrate

Utilizing Non-Saccharomyces Yeast As Bio-Protectants During Pre-Fermentation Cold Soaking Under Different Conditions

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

Use of Organoleptic Methodologies to Evaluate Wine Oligosaccharides and Wines made from Grapevine Red Blotch Virus Positive Vines Subjected to Various Vineyard Management Practices

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