Index Catalog // ScholarsArchive@OSU

Effect of lactic acid bacteria growth on Brettanomyces bruxellensis growth and production of ethylphenols

Creator:: Chescheir, Stuart C.
Abstract:: The yeast Brettanomyces bruxellensis is the most important wines spoilage yeast encountered during winemaking as it can survive in wine for long periods, requires minimal nutrients for growth, and can be difficult to control. Brettanomyces produces two major spoilage products, the volatile phenols 4-ethylphenol (Band-Aid, medicinal smell) and 4-ethylguaiacol (smoke,...
Resource Type:: Masters Thesis
Full Text:: by Stuart C. Chescheir A THESIS Submitted to Oregon State University in

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:: implicate a specific source of the contamination but speculated that contaminated water was a significant

Development of a method to measure protein in red wines : a survey of protein, mannan and tannin in Pinot noir wines

Creator:: Smith, Mark R.
Abstract:: A number of methods to isolate and quantify protein in Pinot noir wines were evaluated. The combination of precipitation by acetone containing 10% w/v trichloroacetic acid followed by quantification with the Bradford assay, reported in yeast invertase equivalents yielded the most accurate results when compared to micro-Kjeldahl analysis. The technique...
Resource Type:: Masters Thesis
Full Text:: Survey of Protein, Mannan and Tannin in Pinot Noir Wines by Mark R. Smith A THESIS submitted

Cleaning and Sanitizing Surfaces on Produce Farms: Optimizing What, How, and When

Creator:: Ohman, Erik
Abstract:: Production of fresh produce takes place outdoors, and therefore, is exposed to many routes of contamination (e.g., soil, contaminated water, manure, etc.) by human pathogens. Although precautions are taken to reduce this risk, pathogens can be regularly introduced to produce handling facilities. To manage the risk of cross-contamination from potentially...
Resource Type:: Masters Thesis
Full Text:: as a trusted mentor means so much to me. Additionally, Dr. Stuart Reitz and Dr. Tala Navab

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:: Sarah M. Smith A THESIS Submitted to Oregon State University in partial

Impact of Preharvest Weathering, Without Sprouting, on the Quality of Soft White Winter Wheat in the U.S. Pacific Northwest

Creator:: Smith, Jordan L.
Abstract:: When wheat is exposed to rain in the period before harvest, it sometimes causes the problem of pre-harvest sprouting (PHS). Wheat that undergoes sprouting has poor end-use quality and is less valuable. In recent years, the U. S. Pacific Northwest (PNW) has experienced increased summer showers sometimes causing widespread PHS....
Resource Type:: Masters Thesis
Full Text:: . Pacific Northwest by Jordan Smith A THESIS submitted to

Adhesive property of bacteria and its relationship to microbial spoilage of shrimp

Creator:: Smith, John B.
Abstract:: Pacific shrimp (Pandalus jordani) was washed repeatedly and the eluted bacteria were enumerated and identified. Selected isolates were tested for their adhesive properties. Washing reduced the microbial load by 3.84 to 42.04%. The bacteria which most resisted wash-off were Staphylococcus and Pseudomonas spp. The easiest to wash off was Flavobacterium...
Resource Type:: Masters Thesis
Full Text:: Property of Bacteria and Its Relationship to Microbial Spoilage of Shrimp by John B. Smith A

Methods of extraction and characterization of polyphenol oxidase from d'Anjou pears (Pyrus Communis L.)

Creator:: Smith, Denise Myrtle
Abstract:: Using phenolic scavengers different methods were examined to determine the optimum conditions for extracting polyphenol oxidase (PPO) from d'Anjou pears. Efficiency of the extraction was evaluated based on browning of the extract, PPO activity per g of pear tissue, absorption scan of 410 nm to -240 nm, and the isozyme...
Resource Type:: Masters Thesis
Full Text:: Characterization of Polyphenol Oxidase from d'Anjou Pears (Pyrus Communis L.) by Denise Myrtle Smith A

Identification of some compounds contributing to the stale flavor defect of sterilized concentrated milk

Creator:: Arnold, Roy Gary
Abstract:: Stale flavor development has been recognized as a defect of stored dry milk powders for several years. Recently, stale flavor development has been found to occur upon storage of sterilized concentrated milk, and is recognized as the principal limiting factor to commercial utilization of this process (Seibert, 1963). Some attempts...
Resource Type:: Masters Thesis
Full Text:: first described as a flavor defect of stored dry milk powders. Lea, Moran and Smith (1943

A method for the determination of the free fatty acids of Cheddar cheese

Creator:: Bills, Donald D.
Abstract:: The free fatty acids of Cheddar cheese are important components in the over-all flavor and aroma of the cheese. Although the more volatile fatty acids probably contribute most, there is reason to believe that the higher fatty acids may contribute, to some extent, in imparting typical flavor characteristics. Before the...
Resource Type:: Masters Thesis
Full Text:: not give a true figure for volatile fatty acids for this reason. Column Chromatography: Smith (101

ScholarsArchive@OSU

Effect of lactic acid bacteria growth on Brettanomyces bruxellensis growth and production of ethylphenols

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

Development of a method to measure protein in red wines : a survey of protein, mannan and tannin in Pinot noir wines

Cleaning and Sanitizing Surfaces on Produce Farms: Optimizing What, How, and When

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

Impact of Preharvest Weathering, Without Sprouting, on the Quality of Soft White Winter Wheat in the U.S. Pacific Northwest

Adhesive property of bacteria and its relationship to microbial spoilage of shrimp

Methods of extraction and characterization of polyphenol oxidase from d'Anjou pears (Pyrus Communis L.)

Identification of some compounds contributing to the stale flavor defect of sterilized concentrated milk

A method for the determination of the free fatty acids of Cheddar cheese

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