Index Catalog // ScholarsArchive@OSU

Quantitative determination of thermally derived off-flavor compounds in milk using solid-phase microextraction and gas chromatography

Creator:: Vazquez-Landaverde, P. A., Velazquez, G., Torres, J. A., and Qian, M. C.
Abstract:: Many volatile compounds generated during the thermal processing of milk have been associated with cooked, stale, and sulfurous notes in milk and are considered as off-flavor by most consumers. A headspace solid-phase microextraction (HS-SPME)/gas chromatographic technique for the quantitative analysis of thermally derived off-flavor compounds was developed in this study....
Resource Type:: Article
Full Text:: –3772 © American Dairy Science Association, 2005. Quantitative Determination of Thermally Derived Off

High Pressure Effects on Proteolytic and Glycolytic Enzymes Involved in Cheese Manufacturing

Creator:: Malone, A. S., Wick, C., Shellhammer, T. H., and Courtney, P. D.
Abstract:: The activity of chymosin, plasmin, and Lactococcus lactis enzymes (cell envelope proteinase, intracellular peptidases, and glycolytic enzymes) were determined after 5-min exposures to pressures up to 800 MPa. Plasmin was unaffected by any pressure treatment. Chymosin activity was unaffected up to 400 MPa and decreased at 500 to 800 MPa....
Resource Type:: Article
Full Text:: Involved in Cheese Manufacturing J. Dairy Sci. 86:1139–1146  American Dairy Science Association, 2003

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:: © American Dairy Science Association, 2004. Effect of Moderate Pressure Treatments on Microstructure

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:: - 'Currently with Northwest Food Processm Associa- versity Agricultural Experiment Station. ti0 Portland, OR

The isolation and characterization of the pectic enzymes and the pectic substances of the Northwest strawberry

Creator:: Gizis, Evangelos John
Abstract:: Enzymic systems able to hydrolyze the compounds forming the supporting structure of plant tissues have a major effect upon the texture of fruit products. The objective of this thesis was the development of a theory to explain the textural changes in fresh and processed strawberries. The presence of pectinolytic enzymes...
Resource Type:: Dissertation
Full Text:: , 1963 ^tle _J[J^lSOhAJ10N^NDJZH^ ^^L^^^PJDl^^^ZL^^^L^^^^EJE™- NORTHWEST STRAWBERRY Abstract

Aroma investigation of ‘Marion’ and thornless blackberries in Pacific Northwest of America

Creator:: Du, Xiaofen
Abstract:: The objectives of this study are to 1) qualitatively and quantitatively measure the odor-active compounds in ‘Marion’ blackberry; 2) compare the aroma profiles of advanced selections and new cultivars of thornless blackberry cultivars with ‘Marion’; 3) study the development of furaneol in ‘Marion’ during ripening and; 4) investigate the distribution...
Resource Type:: Dissertation
Full Text:: BLACKBERRIES IN PACIFIC NORTHWEST OF AMERICA XIAOFEN DU Ph. D

Impact of Preharvest Weathering, Without Sprouting, on the Quality of Soft White Winter Wheat in the U.S. Pacific Northwest

Creator:: Smith, Jordan L.
Abstract:: When wheat is exposed to rain in the period before harvest, it sometimes causes the problem of pre-harvest sprouting (PHS). Wheat that undergoes sprouting has poor end-use quality and is less valuable. In recent years, the U. S. Pacific Northwest (PNW) has experienced increased summer showers sometimes causing widespread PHS....
Resource Type:: Masters Thesis
Full Text:: U.S. Pacific Northwest Abstract approved

Prevalence and Characterization of Listeria spp. Recovered from Pacific Northwest Produce Handling and Processing Facilities

Creator:: Jorgensen, John
Abstract:: Foodborne illness in the United States continues to be a complex and recurring issue despite our increased understanding of the pathogenic microorganisms responsible. Foodborne illness outbreaks and product recalls linked to pathogenic bacteria have been more frequent in the produce industry (e.g. fruits and vegetables) in the last ten years....
Resource Type:: Masters Thesis
Full Text:: spp. Recovered from Pacific Northwest Produce Handling and Processing Facilities. Abstract

The effect of freezing and freeze-drying on the physico-chemical changes in Northwest strawberries

Creator:: Rao, Akkinapally Venketeshwer
Abstract:: Preservation of food by freezing is a common method of processing. Of relatively recent origin is the freeze-drying method. This method has several advantages over other methods of preservation, but is not free of problems, one of which is the maintenance of appearance and texture. In the present study, the...
Resource Type:: Dissertation
Full Text:: Title THE EFFECT OF FREEZING AND FREEZE-DRYING ON THE PHYSICO-CHEMICAL CHANGES IN NORTHWEST

The Urethane (Ethyl Carbamate) Voluntary Reduction Plan - an Update

Creator:: Scanlan, Richard A. and Watson, Barney
Abstract:: Urethane is a by-product of the fermentation and distillation of alcoholic beverages. In recent years, concern has been expressed over its presence in such beverages because of studies which demonstrate that urethane can cause cancer in various animal species and, as a consequence, must be regarded as a potential carcinogen...
Resource Type:: Technical Report
Full Text:: may pose to humans is unknown because of a lack of adequate scientific and toxicological information

ScholarsArchive@OSU

Quantitative determination of thermally derived off-flavor compounds in milk using solid-phase microextraction and gas chromatography

High Pressure Effects on Proteolytic and Glycolytic Enzymes Involved in Cheese Manufacturing

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 isolation and characterization of the pectic enzymes and the pectic substances of the Northwest strawberry

Aroma investigation of ‘Marion’ and thornless blackberries in Pacific Northwest of America

Impact of Preharvest Weathering, Without Sprouting, on the Quality of Soft White Winter Wheat in the U.S. Pacific Northwest

Prevalence and Characterization of Listeria spp. Recovered from Pacific Northwest Produce Handling and Processing Facilities

The effect of freezing and freeze-drying on the physico-chemical changes in Northwest strawberries

The Urethane (Ethyl Carbamate) Voluntary Reduction Plan - an Update

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