Index Catalog // ScholarsArchive@OSU

Time-temperature effects on Cheddar cheese ripening : an interpretation of microbial, chemical and sensory changes

Creator:: Bouzas, Jorge
Resource Type:: Dissertation
Full Text:: AN ABSTRACT OF THE THESIS OF Jorge Bouzas for the degree of

Inclusion of the variability of model parameters on shelf-life estimations for low and intermediate moisture vegetables

Creator:: Escobedo-Avellaneda, Zamantha, Velazquez, Gonzalo, Torres, J. Antonio, and Welti-Chanes, Jorge
Abstract:: Shelf-life is the time period during which products retain market-acceptable quality while meeting legal and safety requirements. Deterministic models yield single value estimations of shelf-life typically based on average or worst-case values for input parameters. In deterministic calculations, considering the input parameter variability can be challenging. In this study, a...
Resource Type:: Article
Full Text:: vegetables 2 3 Zamantha Escobedo-Avellaneda1, Gonzalo Velazquez2; J. Antonio Torres3 4 and Jorge Welti

Effect of high-pressure pretreatments applied before freezing and frozen storage on the functional and sensory properties of Atlantic mackerel (Scomber scombrus)

Creator:: Aubourg, Santiago P., Torres, J. Antonio, Saraiva, Jorge A., Guerra-Rodriguez, Esther, and Vazquez, Manuel
Abstract:: The frozen storage of Atlantic mackerel (Scomber scombrus) is limited by lipid damage causing sensory quality losses, an important drawback to its commercialisation. This work deals with changes in functional and sensory properties during freezing and frozen storage of Atlantic mackerel pre-treated by high hydrostatic pressure processing (HPP). Three levels...
Resource Type:: Article
Full Text:: , J. Antonio Torres2, Jorge A. Saraiva3, Esther Guerra-Rodríguez4, Manuel Vázquez4* 1Department

Lipid hydrolysis and oxidation development in frozen mackerel (Scomber scombrus): Effect of a high hydrostatic pressure pre-treatment

Creator:: Vázquez, Manuel, Torres, J. Antonio, Gallardo, José M., Saraiva, Jorge A., and Aubourg, Santiago P.
Abstract:: This work focused on assessing lipid damage during the storage of frozen Atlantic mackerel (Scomber scombrus) subjected to a high hydrostatic pressure (HHP) treatment (150, 300, 450 MPa with holding times of 0.0, 2.5, and 5.0 min) prior to freezing. The extent of lipid hydrolysis (free fatty acids) and oxidation...
Resource Type:: Article
Full Text:: 13 Manuel Vázquez1, J. Antonio Torres2, José M. Gallardo3, Jorge Saraiva4 14 and Santiago P

Benefits and limitations of food processing by high-pressure technologies: effects on functional compounds and abiotic contaminants

Creator:: Escobedo-Avellaneda, Zamantha, Pateiro-Moure, Mirian, Chotyakul, Nattaporn, Torres, J. Antonio, Welti-Chanes, Jorge, and Perez-Lamela, Concepcion
Abstract:: The continuing and worldwide growth of pressure processing technologies to pasteurize and sterilize foods justifies the need to study the effects on functional compounds and nonbiotic contaminants as affected by high pressure processing (HPP) and pressureassisted thermal processing (PATP). Substantially more research will be required to determine the complex effects...
Resource Type:: Article
Full Text:: Chotyakul2,3, J. Antonio Torres3, Jorge Welti-Chanes1, and Concepción Pérez Lamela2 1 Escuela de

Flavor properties and stability of a corn-based snack : aroma profiles by gas chromatography (GC), GC-olfactometry, mass spectrometry, and descriptive sensory analysis

Creator:: Silva, Maria Aparecida Azevedo Pereira da
Resource Type:: Dissertation
Full Text:: approved: .. _ Prof. Mina R. McDaniel The interest in identifying volatiles responsible for specific

Survival Assessment, Inactivation Kinetics Models, and Farm-to-Table Quantitative Risk Analysis of Food Pathogens

Creator:: Deng, Kai
Abstract:: About 48 million cases of Foodborne illnesses (FBIs) are estimated to occur every year in the US. These are diseases caused by contamination of foods with bacteria, viruses, protozoa, parasites and toxic chemicals. Clostridium difficile infections (CDIs) are an important health-care and community associated problem. Since C. difficile spores have...
Resource Type:: Dissertation
Full Text:: the Bosun Health Food R&D Center of Guangdong located in Guangzhou, my hometown in China. Dr. Torres

Characterization by optical methods of the heat denaturation of bovine serum albumin (BSA) as affected by protein concentration, pH, ionic strength and sugar concentration

Creator:: Kongraksawech, Teepakorn
Abstract:: The thermal denaturation of proteins has been extensively studied using several methods including differential scanning calorimetry (DSC). A custom-built optical system was used to study thermal effects on protein as an alternative method to DSC measurements. It was used to investigate the thermal stability of bovine serum albumin (BSA) with...
Resource Type:: Masters Thesis
Full Text:: , Dr. J. Antonio Torres and Dr. Sonia R. Anderson, and my mentor, Dr. Dean A. Malencik, for their

Spatiotemporal Distributions of Bacteria in the Cheddar Production Environment

Creator:: Johnson, Jared D.
Abstract:: Given the many significant roles that bacteria play in modern food manufacturing, it is crucial that we have a fundamental understanding of how bacterial communities assemble and behave in the food manufacturing environment. The focus of this dissertation was to investigate both the spatial and temporal distributions of microbial communities...
Resource Type:: Dissertation

Optimization and computer control of batch retort process operations : conduction-heated foods

Creator:: Simpson-Rivera, Ricardo Jose
Resource Type:: Masters Thesis
Full Text:: , Sergio, Hugo, Miriam, Silvana, Ernesto, Eugenia Ines, Pedro, Monica and Jorge. My deep appreciation

ScholarsArchive@OSU

Time-temperature effects on Cheddar cheese ripening : an interpretation of microbial, chemical and sensory changes

Inclusion of the variability of model parameters on shelf-life estimations for low and intermediate moisture vegetables

Effect of high-pressure pretreatments applied before freezing and frozen storage on the functional and sensory properties of Atlantic mackerel (Scomber scombrus)

Lipid hydrolysis and oxidation development in frozen mackerel (Scomber scombrus): Effect of a high hydrostatic pressure pre-treatment

Benefits and limitations of food processing by high-pressure technologies: effects on functional compounds and abiotic contaminants

Flavor properties and stability of a corn-based snack : aroma profiles by gas chromatography (GC), GC-olfactometry, mass spectrometry, and descriptive sensory analysis

Survival Assessment, Inactivation Kinetics Models, and Farm-to-Table Quantitative Risk Analysis of Food Pathogens

Characterization by optical methods of the heat denaturation of bovine serum albumin (BSA) as affected by protein concentration, pH, ionic strength and sugar concentration

Spatiotemporal Distributions of Bacteria in the Cheddar Production Environment

Optimization and computer control of batch retort process operations : conduction-heated foods

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