Index Catalog // ScholarsArchive@OSU

Risk-Benefit Analysis of Seafood Consumption: A Review

Creator:: Hellberg, Rosalee S., DeWitt, Christina A. Mireles, and Morrissey, Michael T.
Abstract:: Seafood, defined here as marine and freshwater fish and shellfish, is recognized as a healthy food choice because it is a low-fat protein source that provides long-chain omega-3 fatty acids important for early development along with eye and heart health. However, seafood is also known to contain certain contaminants, such...
Resource Type:: Article
Full Text:: 490 Comprehensive Reviews in Food Science and Food Safety � Vol. 11, 2012 c© 2012 Institute of Food

MESUROL (METHIOCARB): Review of 'Status' and of OSU Related Research

Creator:: Heatherbell, David
Abstract:: Recently there has been publicity concerning the finding of Methiocarb residues in some wines, including wines from Oregon, Washington and New Zealand. This article reviews the current (and potential future?) "status" of the use of Mesurol as a bird repellent on grapes in light of recent Federal legislation and of...
Resource Type:: Technical Report
Full Text:: Wine Advisory Board Research Progress Report 1986 MESUROL (METHIOCARB): Review of 'Status' and of

The effect of irradiation with ultraviolet light on chlorinated hydrocarbon insecticides : a review

Creator:: Banks, Kenneth A.
Abstract:: Pesticide chemists have recognized since the 1940's that ultraviolet light was deleterious to the insecticidal properties of certain compounds. However, it has been only within the last 15 years that a number of photodecomposition products of the chlorinated hydrocarbon insecticides have been isolated and identified. The degradation of insecticides by...
Resource Type:: Capstone Project
Full Text:: HYDROCARBON INSECTICIDES: A REVIEW Kenneth A. Banks Department of Food Science and Technology Oregon State

Malolactic Fermentation: A Review of Current Practices, Problems, and Research at OSU

Creator:: Watson, Barney
Abstract:: Malolactic fermentations are important in the production of quality table wines in cool climate winegrowing areas world-wide. The fermentation is encouraged to lower the acidity by converting malic to lactic acid, to increase aroma and flavor complexity, and to increase biological stability (1,2,3). Traditionally malolactic fermentations occur sporadically from growth...
Resource Type:: Technical Report
Full Text:: Wine Advisory Board Research Progress Report 1986 Malolactic Fermentation: A Review of Current

Data Mining in Food Science Research and Technical Functionality of Wheat Straw-Derived Fibers

Creator:: Karaarslan Urhan, Tuba
Abstract:: This dissertation focused on data mining in food science research and on the technical functional properties of wheat straw-derived biorefinery-byproduct fiber preparations as related to potential applications as food ingredients. This first study evaluated the importance of electronic bibliographic database selection and multiple database usage during the information retrieval phase...
Resource Type:: Dissertation
Full Text:: performance of bibliographic databases after a systematic review is fairly novel in the food science

Lewis Brown Trellis Trial [1992-1993]

Creator:: Price, Steve and Watson, Barney
Abstract:: Trellis design and canopy management have been major research topics in viticulture during the last ten years. The article by Dave Adelsheim in the first edition of the "Oregon Winegrowers Guide" and the presentations of Shaulis, Smart, Carboneau, Intrerari and Koblet at the 1984 Cool Climate Symposium in Eugene were...
Resource Type:: Technical Report
Full Text:: , Department of Horticulture Barney Watson, Department of Food Science and Technology INTRODUCTION AND

Studies in cereal science : arabinoxylans, glutenins, and their interactions; determining optimum water addition in noodle doughs; and quality and nutritional traits in a hard x soft wheat cross

Creator:: Kongraksawech, Teepakorn
Abstract:: The major components of wheat flour are keys to its functionality in processing and product quality. The major components, other than the lipids, are polymers: starch, protein, and non-starchy polysaccharides (NSP). In wheat NSP are primarily arabinoxylans (AX). These components are compartmentalized in the grain but are forced into close...
Resource Type:: Dissertation
Full Text:: Kongraksawech for the degree of Doctor of Philosophy in Food Science & Technology presented on March 16, 2012

Genetic Diversity and Antimicrobial Resistance of Listeria monocytogenes within Produce Handling and Processing Environments

Creator:: Bland, Rebecca N.
Abstract:: Listeria monocytogenes is a foodborne pathogen frequently associated with food processing environments. Its presence is particularly concerning in facilities handling minimally processed and ready-to-eat foods. Recent outbreaks associated with fresh produce, such as packaged salads and mushrooms, highlight the need to better understand and control these pathogens in environments that...
Resource Type:: Masters Thesis
Full Text:: Prepared for submission to Comprehensive Reviews in Food Science and Food Safety 5 Abstract The

Cleaning and Sanitizing Surfaces on Produce Farms: Optimizing What, How, and When

Creator:: Ohman, Erik
Abstract:: Production of fresh produce takes place outdoors, and therefore, is exposed to many routes of contamination (e.g., soil, contaminated water, manure, etc.) by human pathogens. Although precautions are taken to reduce this risk, pathogens can be regularly introduced to produce handling facilities. To manage the risk of cross-contamination from potentially...
Resource Type:: Masters Thesis
Full Text:: AN ABSTRACT OF THE THESIS OF Erik Ohman for the degree of Master of Science in Food Science and

The Extraction and Analytical Profiling of Bioactive Phospho- and Sphingolipids from Commercial Whey Protein Phospholipid Concentrate

Creator:: Ferraris, Quintin M.
Abstract:: Milk is the first source of nutrition for all mammalian neonates. The complex matrix that constitutes milk has evolved to provide optimal nutrition for the newborn, for each species, respectively. Milk fat, originating in mammary epithelial, forms lipid droplets which are stabilized in the aqueous environment by bioactive polar lipids...
Resource Type:: Dissertation
Full Text:: -Patrick Ferraris for the degree of Doctor of Philosophy in Food Science and Technology presented on May

ScholarsArchive@OSU

Risk-Benefit Analysis of Seafood Consumption: A Review

MESUROL (METHIOCARB): Review of 'Status' and of OSU Related Research

The effect of irradiation with ultraviolet light on chlorinated hydrocarbon insecticides : a review

Malolactic Fermentation: A Review of Current Practices, Problems, and Research at OSU

Data Mining in Food Science Research and Technical Functionality of Wheat Straw-Derived Fibers

Lewis Brown Trellis Trial [1992-1993]

Studies in cereal science : arabinoxylans, glutenins, and their interactions; determining optimum water addition in noodle doughs; and quality and nutritional traits in a hard x soft wheat cross

Genetic Diversity and Antimicrobial Resistance of Listeria monocytogenes within Produce Handling and Processing Environments

Cleaning and Sanitizing Surfaces on Produce Farms: Optimizing What, How, and When

The Extraction and Analytical Profiling of Bioactive Phospho- and Sphingolipids from Commercial Whey Protein Phospholipid Concentrate

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