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Flavor composition of transgenic raspberry bushy dwarf virus-resistant 'Meeker' raspberries

Creator:: Malowicki, Sarah Marie-Mahler
Abstract:: Raspberries have been popular since the time of the ancient Greeks. Red raspberries are cultivated throughout the world, particularly in the Pacific Northwest region of the United States and Canada. The raspberry bushy dwarf virus (RBDV) causes significant reduction in yield and crumbly fruit in raspberries, blackberries and raspberry-blackberry hybrids....
Resource Type:: Masters Thesis
Full Text:: without his guidance and help. I would also like to thank the members of my committee, Robert Martin

Control of Hydrogen Sulfide Formation during Fermentation

Creator:: Bakalinsky, Alan, Martin, Olga, and Kennedy, James A.
Abstract:: Hydrogen sulfide and related sulfur compounds produced internally by yeast during fermentation are considered highly undesirable if they are excreted and exceed threshold concentrations in the finished wine, as they cause an unpleasant "reduced character". The threshold for hydrogen sulfide is on the order of parts per billion and that...
Resource Type:: Technical Report
Full Text:: fermentation Alan T. Bakalinsky, Olga Martin, and Jim Kennedy, Department of Food Science and Technology

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

Improved moisture permeability determinations for packaging films and food coatings

Creator:: Tello-Lopez, Edgar Eduardo
Abstract:: Equipment and procedures for the rapid measurement of the water vapor permeability of polymer films and food coatings has been evaluated. The method uses an electronic sensor to measure the concentration increase in water vapor diffusing through a film into a chamber of known volume. Air of known humidity is...
Resource Type:: Masters Thesis
Full Text:: : -y j^. Dr. J. Antonio Torres Eguipment and procedures for the rapid measurement of the water

Experimental and mathematical procedures for the estimation of shelf-life : application to temperature-abused chilled seafood

Creator:: Almonacid-Merino, Sergio Felipe
Abstract:: The validation and potential use of mathematical models to estimate the shelf-life of refrigerated food exposed to temperature abuse and basing such estimations on microbial growth was analyzed. Combined heat transfer, microbial growth models, and non-parametric statistical procedures formed a computer-based predictive tool to assess shelf-life and estimate the accuracy...
Resource Type:: Masters Thesis
Full Text:: Temperature Abused Chilled Seafood. Abstract approved: , | l / Dr. J. Antom Dr. J. Antonio

Impact of parameter variability on the food process engineering calculations required for safety, quality and shelf-life estimations

Creator:: Chotyakul, Nattaporn
Abstract:: Quantitative procedures were developed to determine the effect of variability in the model parameters required for the estimation of microbial shelflife and thermal processing time. Monte Carlo simulations combined with these predictive models were implemented in Microsoft Excel™. In the first study, predictive models were used for shelf-life predictions based...
Resource Type:: Masters Thesis
Full Text:: J. Antonio Torres Quantitative procedures were developed to determine the effect of

Plasma cholesterol levels, atherosclerosis and liver damage in rabbits fed cyclopropenoid fatty acids

Creator:: Ferguson, Thomas Lyle
Abstract:: In this five-week feeding study male New Zealand rabbits were fed diets containing cyclopropene fatty acids (CPFA), diets containing cholesterol, and diets with both CPFA and cholesterol added to test the effect of CPFA on cholesterol metabolism and atherosclerosis induction. When CPFA-fed animals were compared with control animals, they tended...
Resource Type:: Masters Thesis
Full Text:: FATTY ACIDS _^ _^ ^ , ^ ^ Abstract approved: ^ _^_^_ . D. J. Le^ f In this five

Effectiveness of glucose oxidase/catalase for on-board preservation of shrimp

Creator:: Kantt, Carlos Alberto
Resource Type:: Masters Thesis
Full Text:: express my gratitude to Dr. J. Antonio Torres for his guidance and financial support throughout the

Quality variability in institutional size canned foods : conduction-heated pea puree

Creator:: Nasri, Hassen
Resource Type:: Masters Thesis
Full Text:: . (3) and (4). T, = (t, - U/ft - U = E C„(x) EXP[-(X„)2 ad/l2] (3) Bi = Xn J,(X„)/JC(X

Microorganisms isolated from sand filtered bay water and the proteolytic activity of a flavobacterium isolate

Creator:: Canhos, Vanderlei Perez
Resource Type:: Dissertation
Full Text:: the degree of Doctor of Philosophy in Food Science and Technology presented on J^ee

ScholarsArchive@OSU

Flavor composition of transgenic raspberry bushy dwarf virus-resistant 'Meeker' raspberries

Control of Hydrogen Sulfide Formation during Fermentation

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

Improved moisture permeability determinations for packaging films and food coatings

Experimental and mathematical procedures for the estimation of shelf-life : application to temperature-abused chilled seafood

Impact of parameter variability on the food process engineering calculations required for safety, quality and shelf-life estimations

Plasma cholesterol levels, atherosclerosis and liver damage in rabbits fed cyclopropenoid fatty acids

Effectiveness of glucose oxidase/catalase for on-board preservation of shrimp

Quality variability in institutional size canned foods : conduction-heated pea puree

Microorganisms isolated from sand filtered bay water and the proteolytic activity of a flavobacterium isolate

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