Index Catalog // ScholarsArchive@OSU

Effect of Moderate Pressure Treatments on Microstructure, Texture, and Sensory Properties of Stirred-Curd Cheddar Shreds

Creator:: Serrano, J., Velazquez, G., Lopetcharat, K., Ramírez, J. A., and Torres, J. A.
Abstract:: A moderate high-pressure processing (HPP) treatment is proposed to accelerate the shredability of Cheddar cheese. High pressure processing (345 and 483 MPa for 3 and 7 min) applied to unripened (1 d old) stirredcurd Cheddar cheese yielded microstructure changes that differed with pressure level and processing time. Untreated and pressure-treated...
Resource Type:: Article
Full Text:: . Journal of Dairy Science Vol. 87, No. 10, 2004 Smit, G., Z. Kruyswijk, A. H. Weerkamp, C. deJong, and R

Temperature Effects on the Development of Cheddar Cheese Flavor and Aroma

Creator:: Grazier, C. L., Bodyfelt, F. W., McDaniel, M. R., and Torres, J. A.
Abstract:: Cooling of freshly formed Cheddar cheese is thought to be one of the processing steps that requires tighter control to achieve more uniform and consistent product quality. Cheese samples, obtained after pressing, were rapidly cooled to 5, 15, 25, or 35°C. Commercial samples and test cheese at 7, 30, 60,...
Resource Type:: Article
Full Text:: temperature (0 = 5'C; 0 = 15'C; A = 25'C; 0 = 35'C). Journal of Dairy Science Vol. 74, No. 11, 1991

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:: of Fder^T Science and Technology Dean of Graduate School Date thesis is presented February 18

Efficacy of electrolyzed oxidizing (EO) water combined with UV-C light or gas exchange on sanitization of Jalapeno pepper using Serratia marcesens as surrogate for Salmonella

Creator:: Ekundayo, Olufunmilayo R.
Abstract:: Jalapeño peppers are usually consumed raw and fresh with minimal processing. They contain antioxidants and bioactive compounds which are of human health benefits. There have been an increasing number of reports of foodborne outbreaks attributed to inaccessibility of sanitizers to Salmonella , E.coli and Listeria monocytogenes when embedded in fruit...
Resource Type:: Masters Thesis
Full Text:: ______________________________________________________________________ Head of the Department of Food Science and Technology

Flavor chemistry of irradiated milk fat

Creator:: Khatri, Lakho Lilaram
Abstract:: Increasing interest has been shown in the irradiation sterilization and irradiation pasteurization of foods, but problems of off-flavors and odors are still unsolved, especially in the case of dairy products. From the flavor chemistry point of view, milk lipids are very highly susceptible to irradiation effects. Therefore, this investigation was...
Resource Type:: Dissertation
Full Text:: Department of ^cJod Science and Technology Dean of Graduate School Date thesis is presented October

Addressing sodium reduction and pathogen internalization in non-intact whole muscle beef : evaluation of dehydrated collagen and hydrostatic pressure as impact technologies

Creator:: Lowder, Austin Cole
Abstract:: These studies focused on maximizing the nutrition and safety of raw whole muscle beef while minimizing quality and shelf-life alteration. The first study used response surface methodology to predict fluid loss from injected beef strip loins and steaks as influenced by levels of salt and sodium phosphates (SP) in the...
Resource Type:: Dissertation
Full Text:: ____________________________________________________________________ Head of the Department of Food Science & Technology

Determination of Total Nucleotides, Nitrogenous Bases and Degradation By-Products with Respect to Various Processing and Preservation Techniques for Alaska Pollock (Gadus chalcogrammus) and Yellowfin Sole (Limanada aspera)

Creator:: Nelson, Kevin A.
Abstract:: The primary goal of this research was to determine the concentration and composition of nucleotides, as nucleoside monophosphates and nucleobases, in the underutilized reproductive organs (milt and roe) of Alaska pollock (Gadus chalcogrammus) and yellowfin sole (Limanda aspera). Changes in concentrations of these nucleotides and nucleotide analogs were observed with...
Resource Type:: Masters Thesis
Full Text:: degree of Master of Science in Food Science and Technology presented on December 14, 2020 Title

Evaluation of a Modified pH-Shift Process to Reduce 2-Methylisoborneol and Geosmin in Spiked Catfish and Produce a Consumer Acceptable Fried Catfish Nugget-Like Product

Creator:: Brown, T. M., Cerruto-Noya, C. A., Schrader, K. K., Kleinholz, C. W., and Mireles DeWitt, C. A.
Abstract:: Muddy and/or musty off-flavors in farmed-raised catfish occur as a result of the absorption of geosmin (GEO) and 2-methylisoborneol (MIB), compounds produced by algae. Previous research suggests the acid pH-shift method may be able to reduce off-flavors to produce a consumer acceptable product. The objective of this research was to...
Resource Type:: Article
Full Text:: Mireles DeWitt is with Dept. of Food Science and Technology, Oregon State Univ., Corvallis, OR 97331

Science and efficacy of mild sodium hydroxide treatments in enzyme-based wheat straw-to-glucose processing

Creator:: Sophonputtanaphoca, Supaporn
Abstract:: The work described in this dissertation focused on chemistry related to the use of aqueous sodium hydroxide as a treatment in the processing of wheat straw. A major emphasis was the comprehensive evaluation of straw component partitioning due to sodium hydroxide (NaOH) processing. This was evaluated over a range of...
Resource Type:: Dissertation
Full Text:: : Major Professor, representing Food Science and Technology Head of

Data Mining in Food Science Research and Technical Functionality of Wheat Straw-Derived Fibers

Creator:: Karaarslan Urhan, Tuba
Abstract:: This dissertation focused on data mining in food science research and on the technical functional properties of wheat straw-derived biorefinery-byproduct fiber preparations as related to potential applications as food ingredients. This first study evaluated the importance of electronic bibliographic database selection and multiple database usage during the information retrieval phase...
Resource Type:: Dissertation
Full Text:: science-based journals and the extent of article coverage therein. A case study approach, focused on

ScholarsArchive@OSU

Effect of Moderate Pressure Treatments on Microstructure, Texture, and Sensory Properties of Stirred-Curd Cheddar Shreds

Temperature Effects on the Development of Cheddar Cheese Flavor and Aroma

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

Efficacy of electrolyzed oxidizing (EO) water combined with UV-C light or gas exchange on sanitization of Jalapeno pepper using Serratia marcesens as surrogate for Salmonella

Flavor chemistry of irradiated milk fat

Addressing sodium reduction and pathogen internalization in non-intact whole muscle beef : evaluation of dehydrated collagen and hydrostatic pressure as impact technologies

Determination of Total Nucleotides, Nitrogenous Bases and Degradation By-Products with Respect to Various Processing and Preservation Techniques for Alaska Pollock (Gadus chalcogrammus) and Yellowfin Sole (Limanada aspera)

Evaluation of a Modified pH-Shift Process to Reduce 2-Methylisoborneol and Geosmin in Spiked Catfish and Produce a Consumer Acceptable Fried Catfish Nugget-Like Product

Science and efficacy of mild sodium hydroxide treatments in enzyme-based wheat straw-to-glucose processing

Data Mining in Food Science Research and Technical Functionality of Wheat Straw-Derived Fibers

Limit your search

Academic Affiliation

Advisor

Commencement Year

Committee Member

Creator

Contributor

Date

Decade

Degree Field

Degree Level

Degree Name

File Format

Language

License

Location

Non-Academic Affiliation

Peer Reviewed

Resource Type

Rights Statement

Subject

Search Constraints

Search Results

Limit your search