Index Catalog // ScholarsArchive@OSU

Flavor development of cheddar cheese under different manufacturing practices

Creator:: Lemus, Freddy Mauricio
Abstract:: Cheddar Cheese samples (good cheese, weak cheese, cheese made with pasteurized milk, cheese made with heat-shocked milk, cheese from production plant A, cheese from production plant B, cheese made with adjunct culture, and cheese made without adjunct culture), were evaluated during the ripening stage. Proteolysis was studied by a fractionation...
Resource Type:: Masters Thesis

Yeast protein release during fermentation and aging in a model wine

Creator:: Rowe, Jeffrey D.
Abstract:: Yeast mannoproteins released during the process of aging wine on the yeast lees have been reported to make important contributions to wine quality. However, few mannoproteins have been identified in wine and their lifespan during aging is unknown. As a first step towards better understanding the contributions of yeast mannoproteins...
Resource Type:: Masters Thesis

Understanding the principles and procedures to retain green and red pigments in thermally processed peels-on pears (Pyrus communis L.)

Creator:: Ngo, Thao Xuan
Abstract:: Thermal stabilization of chlorophyll and anthocyanin on pear peels during thermal process was investigated in this study. The green color of peels-on thermally processed (canned) pears was successfully retained by complexation of magnesium-free chlorophyll with zinc ions, and the red pigments were stabilized through anthocyanin-stannous complexation and polymerization of pear...
Resource Type:: Dissertation

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:: , Fiorella, Tiago, Jessica, Katty, Jorge, Richard, and Jose. Finally I also thank Willakenzie Estates

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:: . Last but not least, I am grateful to my husband Richard, and children without whose understanding and

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

Sub-threshold effects on the perceived intensity of recognizable odorants : the roles of functional groups and carbon chain lengths

Creator:: Lopetcharat, Kannapon
Abstract:: Sub-threshold effects were studied in binary and tertiary mixtures comprising a panel-recognition-concentration odorant and sub-threshold odorant(s). Sub-threshold condition was maintained by controlling the sub-threshold concentration as percentages of subjects' individual detection threshold. The perceived intensities (overall intensity and several descriptors) of recognizable odorants were rated using magnitude estimation. Sub-threshold suppression...
Resource Type:: Dissertation
Full Text:: the rat olfactory receptor was first identified in 1991 by Dr. Linda Buck and Dr. Richard Axel (Buck

Application of ozone as a disinfectant for commercially processed seafood

Creator:: Hansen, Jenny K.
Abstract:: Pacific oysters (Crassostrea gigas), Alaska pink salmon (Oncorynchus gorbuscha) roe and chum salmon (Oncorynchus keta) fillets were treated with aqueous ozone in both pilot plant and commercial settings to determine its effect on shelf-life and microbial changes. The microbial quality was analyzed by conducting pyschrotrophic and coliform plate counts on...
Resource Type:: Masters Thesis
Full Text:: -2.3 - aq continuous (spray) Reagan and others, 1996 Aerobic bacteria stock culture inoculated

The stability of pelargonidin-based anthocyanins in natural and model systems

Creator:: Garzon, G. Astrid
Abstract:: Pelargonidin 3-glucoside (pgd 3-glu), pelargonidin 3-sophoroside (pgd 3-soph), and pelargonidin 3-sophoroside 5-glucoside acylated with cinnamic and malonic acids (acyl-pgd 3-soph 5-glu) were extracted from strawberries (Fragaria anannassa cv, Totem), nasturtium flowers (Tropaeolum majus), and radish peel (Raphanus sativus L. cv, fuego), respectively. Their stability was studied in natural and model...
Resource Type:: Dissertation

Gas chromatography/olfactometry and descriptive analysis of cold-pressed lemon oil aroma

Creator:: Young, Sheri L.
Abstract:: Lemon oil quality is affected by numerous factors including lemon variety, climate, soil type, extraction method, etc.. Therefore, quality largely depends upon the lemons' origin, and aroma profiles of oils obtained throughout the world have potential to vary considerably. This research was conducted to identify differences in the aroma profiles...
Resource Type:: Masters Thesis
Full Text:: of a spray-ring. Lastly, the emulsion is centrifuged in two stages to recover the oil. The first

ScholarsArchive@OSU

Flavor development of cheddar cheese under different manufacturing practices

Yeast protein release during fermentation and aging in a model wine

Understanding the principles and procedures to retain green and red pigments in thermally processed peels-on pears (Pyrus communis L.)

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

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

Cherry phytochemicals

Sub-threshold effects on the perceived intensity of recognizable odorants : the roles of functional groups and carbon chain lengths

Application of ozone as a disinfectant for commercially processed seafood

The stability of pelargonidin-based anthocyanins in natural and model systems

Gas chromatography/olfactometry and descriptive analysis of cold-pressed lemon oil aroma

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