Index Catalog // ScholarsArchive@OSU

Development of Aroma Compounds in Pinot noir Grapes and their Relative Importance in Wine (Year 1)

Creator:: Qian, Michael and Fang, Yu
Abstract:: Color stability and flavor are two of the most important aspects of red wine quality. The development of anthocyanins and tannins in Pinot noir grapes and their relative importance in wine has been under investigation by Dr. James Kennedy. Flavor development, however, is not well understood. Several gas chromatography/olfactometry techniques...
Resource Type:: Technical Report
Full Text:: important aroma compounds in wines. By using an Osme technique(1), Miranda-Lopez et al . (2) investigated

Structure of the Royal Anne cherry cuticule with special reference to cuticular penetration

Creator:: Wilson, Lester Arthur
Abstract:: The structure of the Royal Anne cherry cuticle (Prunus avium L.) and its penetration by a SO₂-calcium bisulfite brine was determined. The structural features of the cuticle are interpreted in the light of its possible significant to cuticular penetration. The morphology of the cuticle was determined by standard histological and...
Resource Type:: Masters Thesis
Full Text:: (Date) Title: STRUCTURE OF THE ROYAL ANNE CHERRY CUTICLE WITH SPECIAL REFERENCE TO CUTICULAR

A simulation tool for evaluating sensory data analysis methods

Creator:: Naini, Shuo
Abstract:: In cross-cultural studies, respondents from specific cultures may have different product preferences and scale usage. Combining data from different cultures will result in departures from the basic assumptions of analysis of variance (ANOVA) and loss of power in testing capability of finding product and culture differences. However, the result of...
Resource Type:: Masters Thesis
Full Text:: degree of Master of Science in Food Science and Technology presented on May 9, 2003, Title: A

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:: of Doctor of Philosophy in Food Science and Technology presented on June 19, 2003. Title: AROMA

Characterization of rheological properties and thermal stability of fish myofibrillar proteins

Creator:: Esturk, Okan
Abstract:: Effects of moisture content, pH, and salt concentration on dynamic rheological properties and gel fracture quality of Pacific whiting surimi were investigated. Torsion tests showed that shear stress decreased rapidly and strain values decreased gradually as moisture concentration increased. As pH increased, fracture shear stress and strain values increased, whereas...
Resource Type:: Dissertation
Full Text:: of Doctor of Philosophy in Food Science and Technology presented on March 20, 2003. Title

Bacterial inhibition by electrolyzed oxidizing water and application to disinfection of sprout seeds

Creator:: Stan, Silvia D.
Abstract:: Alfalfa sprouts have been implicated in several salmonellosis outbreaks in recent years. Electrolysis of a NaCl solution generates, in the anode side of a two-chamber electrolyzer, acidic electrolyzed oxidizing (EO) water which contains Cl₂, HOC1, dissolved oxygen, and it is characterized by a low pH and a high oxidation reduction...
Resource Type:: Dissertation
Full Text:: degree of Doctor of Philosophy in Food Science and Technology presented on December 11. 2003. Title

Cherry phytochemicals

Creator:: Chaovanalikit, Arusa, 1974-
Abstract:: The distribution of anthocyanin pigments and polyphenolics of sweet (Prunus avium) and sour cherries (Prunus cerasus) were determined by Ultraviolet- Visible (UV-Visible) spectrophotometry and High Performance Liquid Chromatography with photodiode array detector (HPLC-DAD). Their antioxidant properties were determined by Oxygen Radical Absorbance Capacity (ORAC) and Ferric Reducing Antioxidant Power (FRAP)....
Resource Type:: Dissertation
Full Text:: degree of Doctor of Philosophy in Food Science and Technology presented on June 3, 2003. Title: Cherry

Surimi wash water treatment by chitosan-alginate complexes : effect of molecular weight and degree of deacetylation of chitosan and nutritional evaluation of solids recovered by the treatment

Creator:: Wibowo, Singgih
Abstract:: Soluble surimi wash water (SWW) proteins could be recovered using chitosan (Chi) complexed with alginate (Chi-Alg) generating co-products for feed formulations. Chi with a degree of deacetylation (DD) of 84% complexed with Alg at a mixing ratio (MR) of 0.2 was used to study Chi-Alg concentration and treatment time protein...
Resource Type:: Dissertation
Full Text:: degree of Doctor of Philosophy in Food Science and Technology presented on November 11. 2003. Title

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:: degree of Master of Science in Food Science and Technology presented on November 5. 2003. Title: The

Characterization of biochemical, functional properties, and market potential of Pacific whiting fish sauce

Creator:: Tungkawachara, Somjintana
Abstract:: Biochemical properties, functional properties, and market potential of Pacific whiting (PW) fish sauce were investigated. Biochemical properties of fish sauce made from whole fish (W) and a mixture (1:1) of whole fish and surimi byproducts (WB) were compared. Market potential was evaluated through phone interviews and consumer panelists. Proteolysis was...
Resource Type:: Dissertation
Full Text:: the degree of Doctor of Philosophy in Food Science and Technology presented on September 19, 2003

ScholarsArchive@OSU

Development of Aroma Compounds in Pinot noir Grapes and their Relative Importance in Wine (Year 1)

Structure of the Royal Anne cherry cuticule with special reference to cuticular penetration

A simulation tool for evaluating sensory data analysis methods

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

Characterization of rheological properties and thermal stability of fish myofibrillar proteins

Bacterial inhibition by electrolyzed oxidizing water and application to disinfection of sprout seeds

Cherry phytochemicals

Surimi wash water treatment by chitosan-alginate complexes : effect of molecular weight and degree of deacetylation of chitosan and nutritional evaluation of solids recovered by the treatment

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

Characterization of biochemical, functional properties, and market potential of Pacific whiting fish sauce

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