Index Catalog // ScholarsArchive@OSU

Investigating the Quality Dynamics of American Aroma Hops Intended for Dry-Hopping Beer

Creator:: Lafontaine, Scott R.
Abstract:: Historically, brewers have used dry-hopping (a cold extraction of nonvolatile and volatile chemicals from hops into fermenting or finished beer) to increase the microbial stability and shelf life of their beer. As hoppy beer styles have gained in popularity over the last decade (2007-2017), the objective of dry-hopping has turned...
Resource Type:: Dissertation
Full Text:: AN ABSTRACT OF THE DISSERTATION OF Scott

A study of nisin resistance in Listeria monocytogenes Scott A

Creator:: Ming, Xintian
Abstract:: Eight foodborne pathogenic and spoilage Gram-positive bacteria were evaluated for their spontaneous resistance frequencies to the peptide antimicrobial nisin. In brain heart infusion (BHI) medium, nisin resistance frequencies were in the range of l06 to l08 when exposed to nisin at concentrations 2 to 4 times the minimal inhibitory concentrations....
Resource Type:: Dissertation
Full Text:: Nisin Resistance in Listeria monocytogenes Scott A Abstract approved by -t 1- Mark A. Daeschel

Solvent desorption dynamic headspace analysis of dairy product aroma compounds

Creator:: Rankin, Scott A.
Abstract:: A method for the assessment of volatile compounds in dairy products was developed using solvent desorption dynamic headspace sampling. The method was first applied to assay for diacetyl and acetoin in buttermilk. Major buttermilk volatiles recovered included diacetyl, acetic acid, and acetoin. Normalized detector responses were linear over the range...
Resource Type:: Dissertation
Full Text:: AN ABSTRACT OF THE THESIS OF Scott A. Rankin for the degree of

Immobilization of hen egg white lysozyme by the sole histidine residue to polystyrene beads through peptide spacers

Creator:: Wu, Yawen
Abstract:: Lysozyme is a natural antimicrobial agent that is effective against many food spoilage and pathogenic microorganisms by disintegrating their cell walls. Immobilization of lysozyme has attractive applications for use in the food industry: (1) The enzyme could be readily separated from treated foods and beverages and re-used while the foods...
Resource Type:: Dissertation
Full Text:: : Immobilization of Hen Egg White Lvsozyme by the Sole Histidine Residue to Polystyrene Beads through Peptide

Influence of processing and storage on the phenolic composition of apple, pear and white grape juice

Creator:: Spanos, George A.
Abstract:: Methodology for characterization of the phenolic profile of apple, pear and grape juice was developed. It utilized High Performance Liquid Chromatography (HPLC) for separation of individual phenolic compounds and Diode Array Detection for recording the Ultra-violet (UV) spectrum of chromatographic peaks. The high resolution achieved and the ability of recording...
Resource Type:: Dissertation
Full Text:: : Influence of Processing and Storage on the Phenolic Composition of Apple. Pear and White Grape Juice

Identification of some neutral high boiling compounds in molecular distillates from cheddar cheese fat

Creator:: O'Keefe, Patrick William
Resource Type:: Dissertation
Full Text:: . L. M. Libbey for his guidance and encouragement during the course of this study and

Aroma Extract Dilution Analysis of Beers Dry-Hopped with Cascade, Chinook, and Centennial

Creator:: Vollmer, Daniel M., Lafontaine, Scott R., and Shellhammer, Thomas H.
Abstract:: Cascade, Chinook, and Centennial hops are used extensively throughout the brewing industry either individually or in various combinations to add hoppy aroma to beer. This high use of hops, particularly via late- or dry-hopping, creates a need to better understand the chemical contribution of these hop varieties during dry-hopping beer...
Resource Type:: Article
Full Text:: Cascade, Chinook, and Centennial Daniel M. Vollmer, Scott R. Lafontaine & Thomas H. Shellhammer To cite

Glass capillary gas chromatographic analysis for trace amounts of cyclopropenoid fatty acids

Creator:: Ryan, Daberath
Abstract:: Dietary cyclopropenoid fatty acids (CPFA) have long been known to cause pronounced physiological disorders in both farm and laboratory animals. Past work has shown CPFA to be a powerful promoter of carcinogenesis in trout, rats and mice. Sterculic and malvalic acids (CPFA's) are found in seed lipids of plants from...
Resource Type:: Masters Thesis
Full Text:: , kapok, and white cap cottonseed oil are as follows: 0.3% to 0.92%, 0.33%, 2.6%, 2.6%, 12.8%, and

Sensory and chemical evaluation of riesling, chardonnay and pinot noir fermented by different strains of Saccharomyces cerevisiae

Creator:: Dumont, Ann
Abstract:: Fermentation of the grape must into wine is one of the most important steps in winemaking. Selected yeast strains of Saccharomyces cerevisiae have been used for many years to ensure complete and even fermentations. The formation of volatile compounds also occurs during fermentation and will influence the sensory perception of...
Resource Type:: Masters Thesis
Full Text:: white varieties, statistical differences in titratable acidity, residual sugar, volatile acidity and

Tropical Fruit Aroma: Relevance to Oregon White Wines, the Effect of Winemaking Processes on Fermentation Esters and Volatile Thiol Levels, and the Relationship Between Sensory Perception and Volatile Chemistry

Creator:: Iobbi, Angelica
Abstract:: Aroma is one of the major components that determines the quality of wine and consumer acceptability. Fruitiness is a highly desirable aroma quality in white wines and has been well accepted by consumers across the globe. Tropical fruit aroma has been substantially studied in Sauvignon Blanc wines due to its...
Resource Type:: Dissertation
Full Text:: Oregon White Wines, the Effect of Winemaking Processes on Fermentation Esters and Volatile Thiol Levels

ScholarsArchive@OSU

Investigating the Quality Dynamics of American Aroma Hops Intended for Dry-Hopping Beer

A study of nisin resistance in Listeria monocytogenes Scott A

Solvent desorption dynamic headspace analysis of dairy product aroma compounds

Immobilization of hen egg white lysozyme by the sole histidine residue to polystyrene beads through peptide spacers

Influence of processing and storage on the phenolic composition of apple, pear and white grape juice

Identification of some neutral high boiling compounds in molecular distillates from cheddar cheese fat

Aroma Extract Dilution Analysis of Beers Dry-Hopped with Cascade, Chinook, and Centennial

Glass capillary gas chromatographic analysis for trace amounts of cyclopropenoid fatty acids

Sensory and chemical evaluation of riesling, chardonnay and pinot noir fermented by different strains of Saccharomyces cerevisiae

Tropical Fruit Aroma: Relevance to Oregon White Wines, the Effect of Winemaking Processes on Fermentation Esters and Volatile Thiol Levels, and the Relationship Between Sensory Perception and Volatile Chemistry

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