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Filtering by: Creator Peacock, Derek N. Remove constraint Creator: Peacock, Derek N. Academic Affiliation Food Science and Technology Remove constraint Academic Affiliation: Food Science and Technology

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  • 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:
    , T.; Koichiro, K.; Yutaka, I.; Yuta, K.; Masayuki, S.; Yasuyuki, N.; Junji, W

  • The influence of hop drying parameters on aroma hop quality in American deep bed drying

    Creator:
    Rubottom, Lindsey N.
    Abstract:
    American hop growers have historically dried hops in the range of 140-155°F/ 60-68°C using deep bed kilns (24 – 32 inches/ 60 – 81 cm), but over the last 10 years they have shifted to lower temperatures (125 -135 °F/ 52 – 57°C) for drying new American aroma cultivars. Reduced...
    Resource Type:
    Dissertation
    Full Text:
    OF THE DISSERTATION OF Lindsey N. Rubottom for the degree of Doctor of Philosophy in Food Science

  • Hop bittering compounds and their impact on peak bitterness on lager beer

    Creator:
    Fritsch, Annette N.
    Abstract:
    Hop derived bitter compounds, including alpha-acids, reduced and non-reduced iso-alpha-acids, were evaluated for their contribution to peak bitter intensity in lager beer. Alpha-acids are the precursors to the major bittering components in beer (iso-alpha-acids). Typically, alpha-acids do not survive the brewing process, but if a product is dry-hopped, they may...
    Resource Type:
    Masters Thesis
    Full Text:
    Annette N. Fritsch for the degree of Master of Science in Food Science and Technology, presented on

  • The effect of nitrogen, irrigation, and cultivation on Pinot noir juice and wine composition from the Willamette Valley, Oregon

    Creator:
    Wall, Katherine Elizabeth
    Abstract:
    This study investigated how manipulating vineyard nitrogen status, irrigation levels and cultivation practices would effect nutrient composition, and anthocyanin and phenolic accumulation in Pinot noir juice and wine from a commercial Willamette Valley Oregon vineyard. Pinot noir fruit was sourced from a vineyard trial in the Benton Lane Vineyard, located...
    Resource Type:
    Masters Thesis
    Full Text:
    applied: zero nitrogen, soil nitrogen applied early spring both years at 39.2kg N/ha as urea, foliar

  • Aroma Extract Dilution Analysis of Beers Dry-Hopped with Cascade, Chinook, and Centennial

    Creator:
    Vollmer, Daniel M., Lafontaine, Scott R., and Shellhammer, Thomas H.
    Abstract:
    Cascade, Chinook, and Centennial hops are used extensively throughout the brewing industry either individually or in various combinations to add hoppy aroma to beer. This high use of hops, particularly via late- or dry-hopping, creates a need to better understand the chemical contribution of these hop varieties during dry-hopping beer...
    Resource Type:
    Article
    Full Text:
    , linalool, geraniol, cis-geranic acid methyl ester, and n-decanoic acid in dry-hopped beer. Variation

  • 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:
    large sample of Cascade (n=51) and Centennial (n=33) hops were procured from farms throughout the

  • Factors that Influence the Sensory Characteristics of Dry-hopped Beer

    Creator:
    Vollmer, Daniel M.
    Abstract:
    When hops are added to beer, varying degrees of hoppy aroma persist in the finished beer as a result of a number of factors. Dry-hopping is a technique whereby hops are added to beer post-fermentation to leverage the maximum aroma potential of the hop essential oils while minimizing bitterness contribution...
    Resource Type:
    Dissertation
    Full Text:
    regarding 2-furanmethanol, linalool, geraniol, cis-geranic acid methyl ester, and n-decanoic acid in beer

  • Ras oncogenes and p53 suppressor genes in fish carcinogenesis models

    Creator:
    Cheng, Ronshan
    Abstract:
    A digoxigenin-labeled nonradioactive detection system was used to screen a zebrafish cDNA library for p53-like and ras-like genes. One clone was isolated and identified as an incomplete p53-like gene. The insert size of this clone is 1777 bp, which encodes part of evolutionarily conserved region II and all of regions...
    Resource Type:
    Dissertation
    Full Text:
    human N-ras (91% homology), with lesser homology to Ha-ras (84%) and Ki-ras (85%). Preliminary partial

  • Aroma qualities of raw hops and hops in beer by trained panel free-choice profiling

    Creator:
    Stucky, Gregory J.
    Abstract:
    Hops contribute many desirable aromas to beer. Traditionally hop aromas have been described by the point of addition in the brewing process (dry-hop, finish-hop, or kettle-hop). The compounds present in the oil provide a wide range of aroma qualities. Since the composition of the oil is different for each hop...
    Resource Type:
    Masters Thesis
    Full Text:
    different portions of the hops are present in the beer after each type of addition (Peacock et al. 1980

  • Analytical and sensory evaluation of hop varieties

    Creator:
    Sanchez, Nora B.
    Abstract:
    The German hop Hallertauer, hallertauer is highly valued because of its "noble aroma", but it has a very low yield when cultivated in the U.S. Two new crosses of Hallertauer, U.S.D.A. 21455 and 21459, have high yields and promising aroma characteristics. In order to predict sensory properties of beers as...
    Resource Type:
    Masters Thesis
    Full Text:
    . Studies on hop oils have shown marked differences among varieties (Lam et al., 1986a; Peacock et al