Index Catalog // ScholarsArchive@OSU

Digesta passage rates in the rat

Creator:: Luick, Bret R.
Abstract:: The movements of digestion markers in the gut of the rat were investigated and the results of the investigation are reported in two manuscripts. The objective of the first study was to determine the influence of particle size of dietary wheat bran, chosen as a representative insoluble fiber, on the...
Resource Type:: Dissertation
Full Text:: AN ABSTRACT OF THE THESIS OF Bret R. Luick for the degree of

Investigating the Quality Dynamics of American Aroma Hops Intended for Dry-Hopping Beer

Creator:: Lafontaine, Scott R.
Abstract:: Historically, brewers have used dry-hopping (a cold extraction of nonvolatile and volatile chemicals from hops into fermenting or finished beer) to increase the microbial stability and shelf life of their beer. As hoppy beer styles have gained in popularity over the last decade (2007-2017), the objective of dry-hopping has turned...
Resource Type:: Dissertation
Full Text:: R. Lafontaine for the degree of Doctor of Philosophy in Food Science and Technology presented on

Bitterness modifying properties of hop polyphenols

Creator:: McLaughlin, Ian R.
Abstract:: This study examined whether polyphenols contribute a harsh bitterness to beer, and how polyphenols may otherwise modify beer bitterness in the presence of iso-a-acids. The experimental portions of this project were divided into effectively two segments. The first section of the study encompassed groundwork polyphenol extraction development, and the examination...
Resource Type:: Masters Thesis
Full Text:: AN ABSTRACT OF THE THESIS OF Ian R. McLaughlin for the degree

Examining Environmental and Genetic Influences on the Brewing Performance of Hops (Humulus lupulus) and Barley (Horduem vulgare)

Creator:: Van Simaeys, Karli R.
Abstract:: In short, the brewing process uses hot water to extract fermentable sugars from malt to make a wort that is bittered by hops and finally fermented by yeast to produce beer. The four key ingredients in brewing are malt, water, hops, and yeast. Malt is perhaps the key ingredient, as...
Resource Type:: Masters Thesis
Full Text:: US: 2001. 2. Hahn, C. D.; Lafontaine, S. R.; Pereira, C. B.; Shellhammer, T. H. Evaluation of

Aroma comparison of 'Marion' (Rubus sp. L.) and 'Thornless Evergreen' (R. laciniatus L.) blackberries

Creator:: Klesk, Keith
Abstract:: 'Marion' and 'Thornless Evergreen' blackberry volatiles were analyzed by capillary gas chromatography-flame ionization detection (GC-FED) and GC-mass spectrometry (GC-MS). Based on total percentage of FID area 'Thornless Evergreen' contains significantly more alcohols, hydrocarbons, and phenols than the 'Marion'; 'Marion' contains more acids and esters. Both cultivars contained comparable amounts of...
Resource Type:: Dissertation
Full Text:: COMPARISON OF 'MARION' (Rubus sp. L.) AND 'THORNLESS EVERGREEN' (R. laciniatus h.) BLACKBERRIES Abstract

Lipid-protein interactions : autoxidation studies involving freeze-dried methyl linolenate-gelatin foams

Creator:: Wehr, H. Michael and Sinnhuber, Russell O.
Abstract:: Studies involving freeze-dried methyl linolenate-gelatin foams indicate that the extent of lipid-protein interaction corresponds to the degree of autoxidation of the lipid fraction. It appears that approximately 11% of the malonaldehyde as defined by the 2-thiobarbituric acid test is firmly bound to the protein. The induction period of autoxidation is...
Resource Type:: Capstone Project
Full Text:: and methyl linolen- r‘ '5;- .»~;. in H; '3 ~ r;~ -3 ' Ci <;~. ck, C»-;.L'\.<. :.lS..*.ng £5‘; @_,Z'»S

Influence of free fatty acids on sweet cream butter flavor

Creator:: McDaniel, Mina R., Sather, Lois A., and Lindsay, R. C.
Abstract:: A threshold pattern for the even-numbered free fatty acids (FFA) in butter depended on chain-length. Butyric acid had the lowest total average flavor threshold (AFT) of the more volatile FFA, and the total AFT values increased as chain-length increased through hexanoic and octanoic acids. A soapy after-taste predominated at and...
Resource Type:: Capstone Project
Full Text:: %h¢ paaaneu wnégmnaua lwvala r th@ amm ¢1aaa af ammgwmméa as wwll ma ah@r n@n~@u£ flavarv

Characteristics of Northern squawfish (Ptychocheilus oregonensis) and feasibility for utilization as human food

Creator:: Lin, Dongdong
Abstract:: The characteristics of Northern squawfish (Ptychocheilus oregonensis) and the feasibility of utilization of this species for human consumption were investigated. In the first experimental phase, the iced storage characteristics of squawfish were determined. Quality changes were monitored over 24 days of storage by chemical, physical, microbiological and sensorial methods of...
Resource Type:: Masters Thesis
Full Text:: . I would also like to thank my committee members Dr. David R. Thomas and Dr. Philip H. Brownell for

Hop Kilning Temperature Sensitivity of Dextrin-Reducing Enzymes in Hops

Creator:: Rubottom, Lindsey N.
Abstract:: Kilning, which is the drying operation in hop cultivation, is a processing step that can have a tremendous impact on hop quality. Historically, hops have been dried at temperatures ranging from 140-155°F. In the last decade, growers have moved toward kilning hops at lower temperatures averaging between 125-140°F in the...
Resource Type:: Masters Thesis
Full Text:: 2000, 58, 131-146. 9. Neve, R. A., Hops. Chapman and Hall: 1991. 10. Barth, H. J.; Christiane, K

Dry-Hop Induced Refermentation: An Overview and an Investigation of Agronomic Influences on Hop Diastatic Potential

Creator:: Stokholm, Arnbjørn
Abstract:: Beer brewing, broadly speaking, consists of two stages, a hot side and a cold side. The hot side occurs in the brewhouse and consists of steeping malted grain in hot water to extract sugars, separating the steeping liquid (wort) from the solids, and boiling the wort with an addition of...
Resource Type:: Masters Thesis
Full Text:: Diastatic Potential. Abstract approved: ______________________________________________________ Thomas H

ScholarsArchive@OSU

Digesta passage rates in the rat

Investigating the Quality Dynamics of American Aroma Hops Intended for Dry-Hopping Beer

Bitterness modifying properties of hop polyphenols

Examining Environmental and Genetic Influences on the Brewing Performance of Hops (Humulus lupulus) and Barley (Horduem vulgare)

Aroma comparison of 'Marion' (Rubus sp. L.) and 'Thornless Evergreen' (R. laciniatus L.) blackberries

Lipid-protein interactions : autoxidation studies involving freeze-dried methyl linolenate-gelatin foams

Influence of free fatty acids on sweet cream butter flavor

Characteristics of Northern squawfish (Ptychocheilus oregonensis) and feasibility for utilization as human food

Hop Kilning Temperature Sensitivity of Dextrin-Reducing Enzymes in Hops

Dry-Hop Induced Refermentation: An Overview and an Investigation of Agronomic Influences on Hop Diastatic Potential

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