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Malty flavor components of Streptococcus lactic var. maltigenes

Creator:: Sheldon, Ross Mark
Abstract:: The malty flavor defect produced by Streptococcus lactis var. maltigenes has been the cause of considerable economic distress to various segments of the dairy industry. This study was conducted in order to develop a more thorough understanding of the chemical nature of this defect, and to formulate a synthetic malty...
Resource Type:: Masters Thesis
Full Text:: AN ABSTRACT OF THE THESIS OF Ross Mark Sheldon for the M. S

Flavor chemistry of roasted filberts (Corylus avellana)

Creator:: Sheldon, Ross Mark
Resource Type:: Dissertation
Full Text:: Donna L. Olson for Ross Mark Sheldon ACKNOWLEDGEMENT I would like to express my sincere

Heat-induced compounds in strawberries

Creator:: Sloan, Jerry L.
Abstract:: Dimethyl sulfide, acetaldehyde, isobutyraldehyde, furan, 2-furaldehyde, 2-acetyl furan, and ethyl furoate were produced when pureed strawberries were heated to 120° C. for 30 minutes. Shorter heating periods were sufficient to produce the first three compounds. With the exception of acetaldehyde, none of the heat-induced compounds were detected in unheated, pureed...
Resource Type:: Capstone Project
Full Text:: 5;‘! _-IrlJ¢._..Ii1111*?-—_ [i 1! 3;;-aw -4 \ A .‘§»?;:ar-l

Enzymatic formation and influence of variety, maturity and processing on volatiles of the carrot, Daucus carota L.

Creator:: Heatherbell, D. A. (David A.)
Resource Type:: Dissertation
Full Text:: CARROT, DAUCUS CAROTA L. Abstract approved: ,. =_^ . Dr. R. E. Wrolstad Carrot

Impact of yeast present during pre-fermentation cold maceration on Pinot noir wine aroma

Creator:: Hall, Harper L.
Abstract:: This research investigated yeast populations and diversity during pre-fermentation cold maceration and alcoholic fermentation of Vitis vinifera L. cv. Pinot noir grapes from a commercial vineyard (Dayton, OR). Fermentations were conducted at the Oregon State University research winery in 100 L tanks while grapes from the same vineyard lot were...
Resource Type:: Masters Thesis
Full Text:: AN ABSTRACT OF THE THESIS OF Harper L. Hall for the degree of Master of Science in Food Science

Effect of high-temperature short-time pressure blanching on physical, chemical and sensory properties of frozen corn

Creator:: Latham, Debra L.
Abstract:: The effect of HTST pressure blanching processing parameters, as compared to conventional steam blanching, on enzyme activity, moisture, drip loss, shear force, sensory attributes and consumer acceptability of frozen sweet corn were determined. Complete inactivation of catalase and peroxidase required HTST treatments of 60 psi and 75 psi, respectively. No...
Resource Type:: Masters Thesis
Full Text:: AN ABSTRACT OF THE THESIS OF Debra L. Latham for the degree of

Extraction of lentil proteins and their use in supplementation of bread

Creator:: Idris, Nor Aini
Abstract:: The purpose of this study was to extract proteins from lentils for use in bread making to improve nutritional quality of bread. Three solvents, distilled water, 0.7 M NaCl and 0.05 M NaOH solutions, were used for extraction. Extractions were done at an alkaline pH near 10 for 30 min....
Resource Type:: Masters Thesis
Full Text:: L values. Hunter 'a' values increased in breads with higher lentil protein contents but there

Efficacy of electrolyzed oxidizing water and ozonated water for microbialdecontamination of fresh strawberries (Fragaria x ananassa)

Creator:: Udompijitkul, Pathima
Abstract:: The objectives of this project were to evaluate the efficacies of electrolyzed oxidizing (EO) and ozonated waters as antimicrobial agents for enhancing the microbiological safety of fresh strawberries (Fragaria x ananassa). The influence of sodium chloride (NaCl) concentrations used for preparing EO water was evaluated on their bactericidal activities against...
Resource Type:: Masters Thesis
Full Text:: solutions against L. monocytogenes and E. coli O157:H7 was not affected by post-treatment neutralization

Prevalence and Characterization of Listeria spp. Recovered from Pacific Northwest Produce Handling and Processing Facilities

Creator:: Jorgensen, John
Abstract:: Foodborne illness in the United States continues to be a complex and recurring issue despite our increased understanding of the pathogenic microorganisms responsible. Foodborne illness outbreaks and product recalls linked to pathogenic bacteria have been more frequent in the produce industry (e.g. fruits and vegetables) in the last ten years....
Resource Type:: Masters Thesis
Full Text:: dozens of deaths. In several of these outbreaks, L. monocytogenes strains isolated from clinical

Further Optimization of Controlled Depuration for Eliminating Vibrio parahaemolyticus from Raw Oysters for Safe Consumption

Creator:: Ming, Ziwen
Abstract:: Vibrio parahaemolyticus infections in the United Stated have been linked to consumption of raw shellfish, particularly oysters, with symptoms of headache, abdominal pain, nausea, diarrhea, vomiting. Depuration, as a post-harvest process, has a long history of being applied in shellfish industry to reduce sewage bacteria. In order to reduce the...
Resource Type:: Masters Thesis
Full Text:: prepared artificial seawater (70 L). Depuration was conducted on inoculated oysters with flow rates of 15

ScholarsArchive@OSU

Malty flavor components of Streptococcus lactic var. maltigenes

Flavor chemistry of roasted filberts (Corylus avellana)

Heat-induced compounds in strawberries

Enzymatic formation and influence of variety, maturity and processing on volatiles of the carrot, Daucus carota L.

Impact of yeast present during pre-fermentation cold maceration on Pinot noir wine aroma

Effect of high-temperature short-time pressure blanching on physical, chemical and sensory properties of frozen corn

Extraction of lentil proteins and their use in supplementation of bread

Efficacy of electrolyzed oxidizing water and ozonated water for microbialdecontamination of fresh strawberries (Fragaria x ananassa)

Prevalence and Characterization of Listeria spp. Recovered from Pacific Northwest Produce Handling and Processing Facilities

Further Optimization of Controlled Depuration for Eliminating Vibrio parahaemolyticus from Raw Oysters for Safe Consumption

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