Index Catalog // ScholarsArchive@OSU

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:: Afshari, Roya, Christopher J. Pillidge, Daniel A. Dias, A. Mark Osborn, and Harsharn Gill. 2018

Influence of processing and storage on the phenolic composition of apple, pear and white grape juice

Creator:: Spanos, George A.
Abstract:: Methodology for characterization of the phenolic profile of apple, pear and grape juice was developed. It utilized High Performance Liquid Chromatography (HPLC) for separation of individual phenolic compounds and Diode Array Detection for recording the Ultra-violet (UV) spectrum of chromatographic peaks. The high resolution achieved and the ability of recording...
Resource Type:: Dissertation
Full Text:: Juices. Bitterness and astringency have long been associated with phenolic fractions (Rossi and

Chemical analysis of acid precipitated colloid of ripe Bartlett pear juice

Creator:: Chang, Yih Hermon
Resource Type:: Masters Thesis
Full Text:: . -J*" ' ^' With acidification, the clarification-filtration difficulties of the 1975 ripe Bartlett

Characterization of phenolics in Marion and Evergreen blackberries

Creator:: Siriwoharn, Thanyaporn
Abstract:: Frozen Marion (Rubus sp. hyb) and Evergreen blackberries (Rubus laciniatus) (whole berries, berries without seeds, and seeds alone) were acetone/ chloroform extracted. Phenolics were isolated using C₁₈ cartridges and polyamide resins, then characterized and measured by reversed-phase HPLC/diode array spectral techniques. The Polyamide isolated fractions of Marion berries contained four...
Resource Type:: Masters Thesis
Full Text:: : Delphinidin R! = OCH3 R2=H : Peonidin R! = OCH3 R2 = OH : Petunidin R-j = OCH3 R2 = OCH3 : Malvidin

Strawberry wine color quality : influence of variety, maturity and mold contamination

Creator:: Pilando, Leticia S.
Abstract:: This study was conducted to evaluate the influence of maturity, mold contamination and variety on the color quality of strawberry wines. Indices for acceptability were determined using instrumental measurements and sensory analysis. Compositional analyses were done on the fully ripe and overripe Benton and Totem strawberries. Included were anthocyanin content,...
Resource Type:: Masters Thesis
Full Text:: Technology in charge of major Head of Department of mpd Science and Technology inrfdli .,j

Contribution of Farm Level Milk Sourcing on Non-Starter Lactic Acid Bacteria (NSLAB) in Cheddar, and the Assessment of High Resolution Melt Analysis used for Species Identification

Creator:: Baird, Christopher S.
Abstract:: Non-starter lactic acid bacteria (NSLAB) are found at low levels in fresh raw milk and are important to the dairy industry because of their potential impact on the flavor and texture of yogurt, sour cream, and cheese. The purpose of this study was to evaluate three methods for the identification...
Resource Type:: Masters Thesis
Full Text:: with repetitive and species-specific primers. Int Dairy J 11(4-7):293–305. Bezeková J, Domig KJ

Ultrafiltration of grape juice : effects on composition, quality and preservation

Creator:: Fombin, Joseph Forchap
Abstract:: Ultrafiltration (UF), using Romicon pilot-scale hollow-fiber cartridges (Model HFXS-MK11) in the batch mode, was investigated as a possible procedure for clarifying, stabilizing and preserving White Riesling (WR) and Thompson Seedless (ThS) grape juice. The effect of UF processing of SO₂-treated or untreated juice, of process temperature and membrane molecular weight...
Resource Type:: Masters Thesis
Full Text:: J Date thesis is presented December 3, 1982 Typed by Donna Lee Norvell-Race for Joseph

Causes of browning in pear juice concentrate during storage

Creator:: Cornwell, Chris
Resource Type:: Masters Thesis
Full Text:: the same as suggested by Singleton and Rossi (1965). PJC samples were diluted 1:6 with

Chemical composition of dietary fiber and polyphenols of wine grape pomace skins and development of wine grape (cv. Merlot) pomace extract based films

Creator:: Deng, Qian
Abstract:: The objectives of this project were to investigate the chemical composition of five varieties of wine grape pomace (WGP) skins obtained in the Pacific Northwest of the United States with the emphasis on dietary fiber (DF) and polyphenolic compounds, and further to evaluate the feasibility of developing WGP extract based...
Resource Type:: Masters Thesis
Full Text:: treated wine waste: a review. Int. J. Food Sci. Tech. 41, 475-587. Bravo, L., Saura-Calixto, F., 1998

Characterization and removal of unstable proteins from grape juice and wine

Creator:: Hsu, Juinn-chin
Abstract:: Improved sensitive techniques were developed for the determination of soluble proteins in grape, juice and wine. These techniques which permitted direct sample analysis without prior dialysis or concentration, were used for: 1) characterization of heat unstable proteins, 2) evaluating the effect of bentonite fining and ultrafiltration (UF) on the soluble...
Resource Type:: Dissertation
Full Text:: method of Singleton and Rossi (29) using gallic acid as a standard was used for determination of

ScholarsArchive@OSU

Spatiotemporal Distributions of Bacteria in the Cheddar Production Environment

Influence of processing and storage on the phenolic composition of apple, pear and white grape juice

Chemical analysis of acid precipitated colloid of ripe Bartlett pear juice

Characterization of phenolics in Marion and Evergreen blackberries

Strawberry wine color quality : influence of variety, maturity and mold contamination

Contribution of Farm Level Milk Sourcing on Non-Starter Lactic Acid Bacteria (NSLAB) in Cheddar, and the Assessment of High Resolution Melt Analysis used for Species Identification

Ultrafiltration of grape juice : effects on composition, quality and preservation

Causes of browning in pear juice concentrate during storage

Chemical composition of dietary fiber and polyphenols of wine grape pomace skins and development of wine grape (cv. Merlot) pomace extract based films

Characterization and removal of unstable proteins from grape juice and wine

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