Index Catalog // ScholarsArchive@OSU

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:: AN ABSTRACT OF THE THESIS OF Nora B. Sanchez for the degree of

The effect of hopping technology on lager beer flavor and flavor stability and the impact of polyphenols on lager beer flavor and physical stability

Creator:: Aron, Patricia M.
Abstract:: Beer is one of the most extensively consumed beverages world-wide and it is almost always brewed with hops (Humulus lupulus, L.). Hops provide beer with bitterness, aroma, flavor and texture and also enhance specific beer properties such as foam stability, clarity (colloidal stability), color, flavor stability and microbial stability. Hops...
Resource Type:: Dissertation
Full Text:: AN ABSTRACT OF THE DISSERTATION OF Patricia M. Aron

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:: cytoplasm (Mather & Keenan, 1998). These initial droplets have diameters less than 0.5 μm and are found

Influence of Fermentation Temperature and Nutrient Addition Schedules on Sensory and Chemical Characteristics of Traditional Honey Wine

Creator:: Twilley, John M.
Abstract:: Honey wine, also known as mead, is one of the oldest alcoholic beverages known to man. Made primarily from honey, water, and yeast, this beverage has recently been experiencing a resurgence in popularity. It is imperative that commercial producers focus on consistently creating quality products to differentiate themselves from competitors...
Resource Type:: Masters Thesis
Full Text:: -control treatment was calculated from Moutela, n.d.: m = fy ∗ fB 50 ∗ Vm (2.1) where fy is a factor

Metabolic effects of consumption of quercetin, ellagic acid, cherry, and apple phytochemical extracts in high-fat fed mice

Creator:: Smith, Sarah M.
Abstract:: Metabolic improvements and changes in gene expression were measured in mice fed polyphenol-rich extracts derived from apples and sweet cherries, and the common phytochemicals, quercetin and ellagic acid. Polyphenol-rich extracts were produced by solid phase extraction and column chromatography. Extracts and purified compounds were mixed into a high-fat (HF, 60%...
Resource Type:: Masters Thesis
Full Text:: AN ABSTRACT OF THE THESIS OF Sarah M. Smith for the

Composition of flavonoid phenolic polymers isolated from red wine during maceration and significance of flavan-3-ols in foods pertaining to biological activity

Creator:: Aron, Patricia M.
Abstract:: Representing the most common flavonoid consumed in the American diet, the flavanols and their polymeric condensation products, the proanthocyanidins, are regarded as functional ingredients in various beverages, whole and processed foods, herbal remedies and supplements. Their presence in food affects food quality parameters including astringency, bitterness, sourness, sweetness, salivary viscosity,...
Resource Type:: Masters Thesis
Full Text:: Pertaining to Biological Activity AN ABSTRACT OF THE THESIS OF Patricia M. Aron for the degree of

Apparent inhibition of Pacific whiting surimi-associated protease by whey protein concentrate

Creator:: Piyachomkwan, Kuakoon
Abstract:: Surimi is a seafood product which is used to manufacture restructured products such as artificial crab and lobster. Surimi is produced from fish fillets by washing to remove sarcoplasmic proteins and increase the concentration of myofibrillar proteins, and mixing with cryoprotectants. A valuable attribute of surimi is its ability to...
Resource Type:: Masters Thesis
Full Text:: . Gamble; and Dr. M. Huber. I am grateful to the advice and help of my labmates, Alex Liaw and Yun-Chin

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:: DISSERTATION OF Daniel M Vollmer for the degree of Doctor of Philosophy in Food Science & Technology

The Examination of Escherichia coli Contamination via Agricultural Water Applications and Survival During Pre-Harvest Field Curing of Dry Bulb Onions

Creator:: Racine, Jason R.
Abstract:: 2020 and 2021 brought the first reported outbreaks of salmonellosis epidemiologically linked to dry bulb onions in the United States. Outbreak investigations were not able to implicate a specific source of the contamination but speculated that contaminated water was a significant contributor. The Produce Safety Rule established minimum standards for...
Resource Type:: Masters Thesis
Full Text:: . M., S. D. Fallon, C. A. Sanchez, and K. D. Nolte. 2011. Escherichia coli survival in lettuce fields

Utilization of wastes from Pacific whiting surimi manufacturing : proteinases and protein hydrolysate

Creator:: Benjakul, Soottawat
Abstract:: Both liquid and solid wastes from Pacific whiting surimi manufacturing were characterized and value-added products were recovered. A proteinase in surimi wash water (SWW) was determined to be cathepsin L with Mr 54,200 on SDS-substrate gel. Heat treatment and acidification shifted the activity zone to M [subscript r] 39,500. No...
Resource Type:: Dissertation
Full Text:: -calpain (|iM Ca2+-dependent) and m-calpain (mM Ca2+-dependent) appear to be sarcoplasmic enzymes which

ScholarsArchive@OSU

Analytical and sensory evaluation of hop varieties

The effect of hopping technology on lager beer flavor and flavor stability and the impact of polyphenols on lager beer flavor and physical stability

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

Influence of Fermentation Temperature and Nutrient Addition Schedules on Sensory and Chemical Characteristics of Traditional Honey Wine

Metabolic effects of consumption of quercetin, ellagic acid, cherry, and apple phytochemical extracts in high-fat fed mice

Composition of flavonoid phenolic polymers isolated from red wine during maceration and significance of flavan-3-ols in foods pertaining to biological activity

Apparent inhibition of Pacific whiting surimi-associated protease by whey protein concentrate

Factors that Influence the Sensory Characteristics of Dry-hopped Beer

The Examination of Escherichia coli Contamination via Agricultural Water Applications and Survival During Pre-Harvest Field Curing of Dry Bulb Onions

Utilization of wastes from Pacific whiting surimi manufacturing : proteinases and protein hydrolysate

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