Index Catalog // ScholarsArchive@OSU

Time-temperature effects on Cheddar cheese ripening : sensory and microbiological changes

Creator:: Kirby, Constance Lamb
Resource Type:: Masters Thesis
Full Text:: AN ABSTRACT IN THE THESIS OF Constance Lamb Kirby for the

Impact of parameter variability on the food process engineering calculations required for safety, quality and shelf-life estimations

Creator:: Chotyakul, Nattaporn
Abstract:: Quantitative procedures were developed to determine the effect of variability in the model parameters required for the estimation of microbial shelflife and thermal processing time. Monte Carlo simulations combined with these predictive models were implemented in Microsoft Excel™. In the first study, predictive models were used for shelf-life predictions based...
Resource Type:: Masters Thesis
Full Text:: J. Antonio Torres Quantitative procedures were developed to determine the effect of

The microbial stability of refrigerated intermediate moisture foods

Creator:: Li, Ken-yuon
Abstract:: The lag phase, the specific growth rate, the minimum a [subscript w] required for growth and the temperature characteristic of Fsendomonas fluorescens, Brochothrix thermosphacta, Salmonella typhlmurium, Streptococcus faecalis and, Staphylococcus aureus have been studied in liquid model media under controlled temperature and a [subscript w] conditions. The results show that...
Resource Type:: Dissertation
Full Text:: at 30oC. Aust. J. Biol. Sci. 6:549-564. Segner, W.P., C.F. Schmidt, and J.K. Boltz. 1966

Survival Assessment, Inactivation Kinetics Models, and Farm-to-Table Quantitative Risk Analysis of Food Pathogens

Creator:: Deng, Kai
Abstract:: About 48 million cases of Foodborne illnesses (FBIs) are estimated to occur every year in the US. These are diseases caused by contamination of foods with bacteria, viruses, protozoa, parasites and toxic chemicals. Clostridium difficile infections (CDIs) are an important health-care and community associated problem. Since C. difficile spores have...
Resource Type:: Dissertation
Full Text:: Pathogens Abstract approved: ______________________________________________________ J. Antonio

Aroma qualities of raw hops and hops in beer by trained panel free-choice profiling

Creator:: Stucky, Gregory J.
Abstract:: Hops contribute many desirable aromas to beer. Traditionally hop aromas have been described by the point of addition in the brewing process (dry-hop, finish-hop, or kettle-hop). The compounds present in the oil provide a wide range of aroma qualities. Since the composition of the oil is different for each hop...
Resource Type:: Masters Thesis
Full Text:: AN ABSTRACT OF THE THESIS OF Gregory J. Stucky for the degree

Tropical Fruit Aroma in Chardonnay: Impact of Fermentation Techniques on Volatile Ester and Thiol Concentrations, Tropical Fruit Aroma Perception, Preference, and Emotional Response

Creator:: Lucas, Chase J.
Abstract:: Tropical fruit aromas are prominent in wines like Sauvignon Blanc, one of the most abundant white wines in the United States. With high consumer interest for these aromas, it has become increasingly important to understand the factors that influence the desired tropical fruit aromas in white wines. Understanding the causes...
Resource Type:: Masters Thesis
Full Text:: international 167:. https://doi.org/10.1016/j.foodres.2023.112666 Kappes S m., Schmidt S j., Lee S-Y (2006

Efficacy of electrolyzed oxidizing (EO) water combined with UV-C light or gas exchange on sanitization of Jalapeno pepper using Serratia marcesens as surrogate for Salmonella

Creator:: Ekundayo, Olufunmilayo R.
Abstract:: Jalapeño peppers are usually consumed raw and fresh with minimal processing. They contain antioxidants and bioactive compounds which are of human health benefits. There have been an increasing number of reports of foodborne outbreaks attributed to inaccessibility of sanitizers to Salmonella , E.coli and Listeria monocytogenes when embedded in fruit...
Resource Type:: Masters Thesis
Full Text:: GC operations. My gratitude also goes to my lovely roommates Liz Cassidy and Steph Schmidt for

Identification of bacteria crucial to histamine formation and monitoring their occurrence and histamine accumulation in scombroid fish

Creator:: Kim, Shin-Hee
Abstract:: Bacterial histamine formation in mackerel and albacore was studied by inducing histamine in the muscles under controlled storage conditions. The optimum temperature for histamine formation was 25°C. The highest level of histamine detected was 283 mg/100 g in the 2-day stored mackerel; and 67.1 mg/100 g in the 6-day stored...
Resource Type:: Dissertation
Full Text:: thank Dr. Katharine G. Field, Dr. Robert J. Leichti, Dr. Michael T. Morrissey, and Dr. Robert J. Price

Addressing sodium reduction and pathogen internalization in non-intact whole muscle beef : evaluation of dehydrated collagen and hydrostatic pressure as impact technologies

Creator:: Lowder, Austin Cole
Abstract:: These studies focused on maximizing the nutrition and safety of raw whole muscle beef while minimizing quality and shelf-life alteration. The first study used response surface methodology to predict fluid loss from injected beef strip loins and steaks as influenced by levels of salt and sodium phosphates (SP) in the...
Resource Type:: Dissertation
Full Text:: was the primary statistician for chapters 2 and 3. Dr. Xingqiu Lou and Dr. J. Brad Morgan were

Inclusion of the variability of model parameters on shelf-life estimations for low and intermediate moisture vegetables

Creator:: Escobedo-Avellaneda, Zamantha, Velazquez, Gonzalo, Torres, J. Antonio, and Welti-Chanes, Jorge
Abstract:: Shelf-life is the time period during which products retain market-acceptable quality while meeting legal and safety requirements. Deterministic models yield single value estimations of shelf-life typically based on average or worst-case values for input parameters. In deterministic calculations, considering the input parameter variability can be challenging. In this study, a...
Resource Type:: Article
Full Text:: foods. In G. V. Barbosa-Cánovas, A. J. Fontana, S. J. Schmidt & T. P. 405 Labuza (Eds.), Water

ScholarsArchive@OSU

Time-temperature effects on Cheddar cheese ripening : sensory and microbiological changes

Impact of parameter variability on the food process engineering calculations required for safety, quality and shelf-life estimations

The microbial stability of refrigerated intermediate moisture foods

Survival Assessment, Inactivation Kinetics Models, and Farm-to-Table Quantitative Risk Analysis of Food Pathogens

Aroma qualities of raw hops and hops in beer by trained panel free-choice profiling

Tropical Fruit Aroma in Chardonnay: Impact of Fermentation Techniques on Volatile Ester and Thiol Concentrations, Tropical Fruit Aroma Perception, Preference, and Emotional Response

Efficacy of electrolyzed oxidizing (EO) water combined with UV-C light or gas exchange on sanitization of Jalapeno pepper using Serratia marcesens as surrogate for Salmonella

Identification of bacteria crucial to histamine formation and monitoring their occurrence and histamine accumulation in scombroid fish

Addressing sodium reduction and pathogen internalization in non-intact whole muscle beef : evaluation of dehydrated collagen and hydrostatic pressure as impact technologies

Inclusion of the variability of model parameters on shelf-life estimations for low and intermediate moisture vegetables

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