Index Catalog // ScholarsArchive@OSU

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

Effect of lactic acid bacteria growth on Brettanomyces bruxellensis growth and production of ethylphenols

Creator:: Chescheir, Stuart C.
Abstract:: The yeast Brettanomyces bruxellensis is the most important wines spoilage yeast encountered during winemaking as it can survive in wine for long periods, requires minimal nutrients for growth, and can be difficult to control. Brettanomyces produces two major spoilage products, the volatile phenols 4-ethylphenol (Band-Aid, medicinal smell) and 4-ethylguaiacol (smoke,...
Resource Type:: Masters Thesis
Full Text:: ; Pérez-Magariño and González-San José 2005). For example, Nagel et al. 1979 reported that of the

Possible contributors to variation in cultured cheese produced in different geographical locations when typical cheese production controls are employed

Creator:: Fels, Shawn
Abstract:: Variation in cheese quality due to geographic location is important to cheese producers, consumers, and retailers on a global level. Understanding the impacts of geographic location of cheese plants may be useful to businesses for marketing, cost reduction, and quality improvement. Many aspects of variation due to geography have been...
Resource Type:: Capstone Project

Investigation of Optimal Extraction Conditions and Microencapsulation Technique for Stabilizing Anthocyanins and Polyphenols from Fruit Materials

Creator:: Wang, Wenjie
Abstract:: The objectives of this research were to investigate the optimal conditions for anthocyanins extraction from different anthocyanin rich fruit and to develop microencapsulation formulation for improving stability of anthocyanin extracts. In the extraction optimization study, two extraction methods, "conventional solvent extraction (CE)" and "ultrasound-assisted extraction (UE)" for three different anthocyanin-rich...
Resource Type:: Masters Thesis
Full Text:: -Hernández, M. de L.; Páez-Hernández, M. E.; Rodríguez, J. A.; Galán-Vidal, C. A. Chemical Studies of

Flavor development of cheddar cheese under different manufacturing practices

Creator:: Lemus, Freddy Mauricio
Abstract:: Cheddar Cheese samples (good cheese, weak cheese, cheese made with pasteurized milk, cheese made with heat-shocked milk, cheese from production plant A, cheese from production plant B, cheese made with adjunct culture, and cheese made without adjunct culture), were evaluated during the ripening stage. Proteolysis was studied by a fractionation...
Resource Type:: Masters Thesis

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
Full Text:: ., Yanin Srisengfa, Miles Laird, Jose Zaragoza, Jeremy McLeod, Jessie Heidenreich, and Maria L. Marco

Composition of flavonoid phenolic polymers isolated from red wine during maceration and significance of flavan-3-ols in foods pertaining to biological activity

Creator:: Aron, Patricia M.
Abstract:: Representing the most common flavonoid consumed in the American diet, the flavanols and their polymeric condensation products, the proanthocyanidins, are regarded as functional ingredients in various beverages, whole and processed foods, herbal remedies and supplements. Their presence in food affects food quality parameters including astringency, bitterness, sourness, sweetness, salivary viscosity,...
Resource Type:: Masters Thesis
Full Text:: , Fiorella, Tiago, Jessica, Katty, Jorge, Richard, and Jose. Finally I also thank Willakenzie Estates

Sensory and chemical evaluation of riesling, chardonnay and pinot noir fermented by different strains of Saccharomyces cerevisiae

Creator:: Dumont, Ann
Abstract:: Fermentation of the grape must into wine is one of the most important steps in winemaking. Selected yeast strains of Saccharomyces cerevisiae have been used for many years to ensure complete and even fermentations. The formation of volatile compounds also occurs during fermentation and will influence the sensory perception of...
Resource Type:: Masters Thesis

Elucidating the Patterns of Cooccurrence, Spatial Structuring, and Impact on Fermentation Metabolism in Kombucha Microbial Communities

Creator:: Harrison, Keisha Rose
Abstract:: This dissertation investigates the microbial diversity and factors influencing the assembly of microbial communities in kombucha production, using a combination of 1H Nuclear Magnetic Resonance Spectroscopy, 16S and ITS rRNA metabarcoding, and traditional culture-based microbiological methods. It also explores the diversity of kombucha starter cultures through shotgun sequencing and metabarcoding...
Resource Type:: Dissertation

ScholarsArchive@OSU

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

Effect of lactic acid bacteria growth on Brettanomyces bruxellensis growth and production of ethylphenols

Possible contributors to variation in cultured cheese produced in different geographical locations when typical cheese production controls are employed

Investigation of Optimal Extraction Conditions and Microencapsulation Technique for Stabilizing Anthocyanins and Polyphenols from Fruit Materials

Flavor development of cheddar cheese under different manufacturing practices

Spatiotemporal Distributions of Bacteria in the Cheddar Production Environment

Composition of flavonoid phenolic polymers isolated from red wine during maceration and significance of flavan-3-ols in foods pertaining to biological activity

Sensory and chemical evaluation of riesling, chardonnay and pinot noir fermented by different strains of Saccharomyces cerevisiae

Elucidating the Patterns of Cooccurrence, Spatial Structuring, and Impact on Fermentation Metabolism in Kombucha Microbial Communities

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