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Possible contributors to variation in cultured cheese produced in different geographical locations when typical cheese production controls are employed

Creator:: Fels, Shawn
Abstract:: Variation in cheese quality due to geographic location is important to cheese producers, consumers, and retailers on a global level. Understanding the impacts of geographic location of cheese plants may be useful to businesses for marketing, cost reduction, and quality improvement. Many aspects of variation due to geography have been...
Resource Type:: Capstone Project
Full Text:: Controls are Employed Shawn Fels 3/12/2013 Variation in cheese quality due to geographic location is

Investigation of film forming properties of beta-chitosan from jumbo squid pens (Dosidicus gigas) and improvement of water solubility of beta-chitosan, Investigation of film forming properties of β-chitosan from jumbo squid pens (Dosidicus gigas) and improvement of water solubility of β-chitosan

Creator:: Chen, Jeremy L.
Abstract:: The objectives of this project were to investigate the critical factors impacting the physicochemical and antibacterial properties of β-chitosan based films derived from jumbo squid (Dosidicus gigas) pens, and to evaluate the feasibility of improving water solubility of β-chitosan through Maillard reaction. The studies examined the effect of molecular weight...
Resource Type:: Masters Thesis
Full Text:: ) and Improvement of Water Solubility of β-chitosan Abstract approved: Yanyun Zhao The

Green Bean Breeding and Evaluation 2014 : Oregon Processed Vegetable Commission Continuing Project Report

Creator:: Myers, James R. and Yorgey, Brian
Abstract:: Oregon is the second largest producer of processed green beans, and cultivars are needed that are adapted to western Oregon. The types that have traditionally been used are the bush blue lake (BBL) green beans with high yields, excellent processing quality. On the other hand, then need improvement in plant...
Resource Type:: Technical Report
Full Text:: OPVC CONTINUING PROJECT REPORT: 2014 PROJECT YEAR: 1. OPVC

Effects of refrigeration storage and processing technologies on the bioactive compounds and antioxidant capacities of blackberries ('Marion' and 'Evergreen')

Creator:: Wu, Ruyi
Abstract:: The objective of this project was to investigate the effects of refrigeration storage and processing technologies on the quality and nutraceutical benefit of blackberries. 'Marion' and 'Evergreen', the two major blackberry varieties in Oregon, were evaluated in this study. For refrigeration storage, fresh fruit were packed in clam-shell containers right...
Resource Type:: Masters Thesis
Full Text:: presented on December 12, 2008. Title: Effects of Refrigeration Storage and Processing Technologies on the

Multidisciplinary Approach to Evaluate the Effect of Plant Growth Promoting Rhizobacteria (PGPR) on Soil Microbiota and Quality of Strawberries

Creator:: Nam, Jun Haeng
Abstract:: Oregon strawberries are known for their high quality, intense flavor, sweetness, and rich red color. With optimal weather conditions, including rainy and mild seasons, Oregon has one of the best strawberry farming environments. Amongst the factors for a suitable strawberry farming environment, soil significantly influences strawberry growth and quality. The...
Resource Type:: Masters Thesis
Full Text:: % PGPR), and C (no PGPR) at the strawberry farm in ii Dayton, Oregon. The PGPR were treated bi

Growth of Staphylococcus aureus of enterotoxin production in pre-cooked tuna meat

Creator:: Wu, Xulei
Abstract:: Staphylococcus aureus is a human pathogen capable of producing enterotoxins causing staphylococcal food poisoning, one of the most economically important foodborne diseases in the U.S. This pathogen may be introduced to pre-cooked tuna meat used for the production of canned tuna because significant manual handling occurs after cooking of the...
Resource Type:: Masters Thesis
Full Text:: increase of S. aureus counts (>3 log CFU/g) in albacore and skipjack samples, respectively. However no

Time-temperature effects on Cheddar cheese ripening : sensory and microbiological changes

Creator:: Kirby, Constance Lamb
Resource Type:: Masters Thesis
Full Text:: '/ 1, tT-'Ll f Abstract approved: In spite of major research and process improvement efforts, there

Foam enhancing properties of hop bitter acids and propylene glycol alginate

Creator:: Kunimune, Takeshi
Abstract:: The following two projects have been carried out to clarify the impact of these foam stabilizers, and to compare their foam stabilizing power to one another as well as the cling ability. The first project investigated the impacts of four commercially available hop- derived foam stabilizers; iso-alpha-acid (Iso), rho(dyhydro)-iso-alpha-acid (Rho),...
Resource Type:: Masters Thesis
Full Text:: whole treatment. In terms of cling capability, no further improvement was found beyond 10mg/L on RIAA

Development and Characterization of Novel Muffin Products for Promoting Sustainability

Creator:: Shih, Yi-Ting
Abstract:: Brewers' spent grain (BSG), the byproduct from beermaking, is a good source of protein and dietary fiber and may be utilized as a functional ingredient for food applications such as bakery goods. Starch-based film is well-known for its safety, edibility, and renewability. Starch films with the incorporation of cellulose nanofiber...
Resource Type:: Masters Thesis
Full Text:: first project quantified protein, dietary fiber, and phenolic compounds in fresh and dried BSG under

Effects of closure type on consumers' perception of wine quality

Creator:: Jorgensen, Emily M.
Abstract:: Natural corks have long been used as wine closures. However, they are associated with causing multiple adverse effects to the wine they are attempting to preserve. Alternative closures such as synthetic corks and screw caps were developed in order to reduce and/or eliminate these problems. However, the major cause of...
Resource Type:: Masters Thesis
Full Text:: of Master of Science in Food Science and Technology presented on August 12, 2004. Title: Effects of

ScholarsArchive@OSU

Possible contributors to variation in cultured cheese produced in different geographical locations when typical cheese production controls are employed

Investigation of film forming properties of beta-chitosan from jumbo squid pens (Dosidicus gigas) and improvement of water solubility of beta-chitosan, Investigation of film forming properties of β-chitosan from jumbo squid pens (Dosidicus gigas) and improvement of water solubility of β-chitosan

Green Bean Breeding and Evaluation 2014 : Oregon Processed Vegetable Commission Continuing Project Report

Effects of refrigeration storage and processing technologies on the bioactive compounds and antioxidant capacities of blackberries ('Marion' and 'Evergreen')

Multidisciplinary Approach to Evaluate the Effect of Plant Growth Promoting Rhizobacteria (PGPR) on Soil Microbiota and Quality of Strawberries

Growth of Staphylococcus aureus of enterotoxin production in pre-cooked tuna meat

Time-temperature effects on Cheddar cheese ripening : sensory and microbiological changes

Foam enhancing properties of hop bitter acids and propylene glycol alginate

Development and Characterization of Novel Muffin Products for Promoting Sustainability

Effects of closure type on consumers' perception of wine quality

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