Index Catalog // ScholarsArchive@OSU

An evaluation of blackberry harvest sanitation and the ability of foodborne pathogens to survive in blackberry products

Creator:: Sales, Melissa M.
Abstract:: Blackberries, genus Rubus, are an important Oregon agricultural commodity. In their fresh and processed forms, they offer many health benefits and may be able to help Americans better achieve fruit consumption recommendations because of convenience and pleasant sensory qualities. However, the susceptibility of blackberry products to contamination with bacterial pathogens...
Resource Type:: Masters Thesis
Full Text:: OF Melissa M. Sales for the degree of Master of Science in Food Science and Technology

Project description: the impacts of aging and military service on olfactory and taste function

Creator:: Wong, Melissa H. W.
Abstract:: This is a short project description of the study "The impacts of aging and military service on olfactory and taste function."
Resource Type:: Other

Effect of whey concentrate crystallization parameters on lactose crystal forms

Creator:: Nonnemacher, Melissa L.
Abstract:: Effects of whey concentrate crystallization parameters of temperature, pH, and length of time of crystallization on lactose crystal forms and amount of lactose crystallized were investigated. Effect of crystallization parameters on freeze-dried powder quality was also investigated. Lactose crystal forms were observed in x-ray crystal diffraction patterns of freeze-dried whey...
Resource Type:: Masters Thesis
Full Text:: AN ABSTRACT OF THE THESIS OF Melissa L. Nonnemacher for the

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:: acknowledge Brian and Melissa Frost for the unconditional support they have shown me and my family. They are

Free Monoterpene Isomer Profiles in White Wine : Effect of Grape Variety, Region and Style and Impact on Odor Perception

Creator:: Song, Mei
Abstract:: Monoterpenes are important volatile compounds to the aroma of many white wines. Many monoterpenes are chiral and found in wine as different isomers. These isomers (also known as enantiomers) are non-superimposable mirror images of each other, maintain the same molecular structure and in many instances possess different sensory characteristics. Much...
Resource Type:: Dissertation

Effect of high pressure at low temperature on the molecular structure and functionality of dairy proteins

Creator:: Walker, Marcia Kaye, 1961-
Abstract:: High hydrostatic pressure processing (HPP) is a nonthermal process in which foods are subjected to pressures in the range of 100-700 MPa at room temperatures or higher. HPP is effective in reducing microbial counts and enzyme activity. The ability of HPP to modify the functional properties of proteins has become...
Resource Type:: Dissertation
Full Text:: plant and always doing it in a friendly and positive manner Melissa Nonnemacher, Sandra and Rhoda

The physicochemical, microbiological, aroma and flavor profile of selected commercial sweet whey powder

Creator:: Sithole, Rhoda
Abstract:: Sweet whey powder is mainly used as an ingredient in foods and has a potential for increased use with the development of new foods. In view of the many whey powder producers, there is need to establish the quality of the whey powders currently on the market in terms of...
Resource Type:: Dissertation
Full Text:: the various stages of my Ph.D. program. Appreciation is due to my colleagues, Melissa who was part

The effectiveness of dietary learning on hedonic responses to a novel, initially disliked vegetable

Creator:: Towers, Nicole
Abstract:: A previous study conducted in our laboratory demonstrated the critical role that retronasal odors play in vegetable liking and disliking. It remains unclear, however, why some individuals like certain vegetable odors, while others do not. A possible explanation is that some individuals have learned to like the odor of a...
Resource Type:: Masters Thesis
Full Text:: extra grateful for my fellow grad students, particularly Melissa and Ellen for your commiserations

The use of L-Aspartyl-L-phenylalanine methyl ester (Aspartame) as a sweetening agent in orange sherbet

Creator:: McPherson, Barbara Ann
Abstract:: The objective of this investigation was to develop an acceptable aspartame sweetened orange sherbet which might offer significant caloric reduction and cost advantages, and hence be applicable to commercial production. A control sherbet, with a preference level equal to a commercially available orange sherbet was used as the reference. An...
Resource Type:: Masters Thesis
Full Text:: Aspartic acid O HO-C-CH -CH- _ NH OH O H N-CH-fi ^ -J-H2 OH Ph e nyl al an

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:: personal note, I could not have done this without all the support from my parents, Eric and Melissa, and

ScholarsArchive@OSU

An evaluation of blackberry harvest sanitation and the ability of foodborne pathogens to survive in blackberry products

Project description: the impacts of aging and military service on olfactory and taste function

Effect of whey concentrate crystallization parameters on lactose crystal forms

Spatiotemporal Distributions of Bacteria in the Cheddar Production Environment

Free Monoterpene Isomer Profiles in White Wine : Effect of Grape Variety, Region and Style and Impact on Odor Perception

Effect of high pressure at low temperature on the molecular structure and functionality of dairy proteins

The physicochemical, microbiological, aroma and flavor profile of selected commercial sweet whey powder

The effectiveness of dietary learning on hedonic responses to a novel, initially disliked vegetable

The use of L-Aspartyl-L-phenylalanine methyl ester (Aspartame) as a sweetening agent in orange sherbet

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

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