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Filtering by: Creator Hammond, Ellen L. Remove constraint Creator: Hammond, Ellen L. Committee Member Penner, Michael Remove constraint Committee Member: Penner, Michael Degree Field Food Science and Technology Remove constraint Degree Field: Food Science and Technology Language English [eng] Remove constraint Language: English [eng]

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The bitterness intensity of oxidized hop acids : humulinones and hulupones

Creator:

Algazzali, Victor Alexander

Abstract:

The goal of this research was to investigate the bitterness intensity of known hop acid oxidation products, humulinones and hulupones. This was carried out by first creating suitable extracts of humulinones and hulupones of high purity for sensory testing. Using previously established oxidation methods and the addition of preparative liquid...

Resource Type:

Masters Thesis

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intervals, ranging from 8 mg/L to 40 mg/L for the humulinones and hulupones. Additionally, a set of beers
Characterization of Spoilage Events on Flavored Milk Products by Paenibacillus odorifer

Creator:

Torres, Alejandro

Abstract:

Flavored milk is a growing category for dairy products; however, it is a perishable product that is subject to microbial spoilage which can lead to a negative consumer experience and lead to lost sales. Flavored milk processors communicated unique spoilage events related to their products, including color loss of strawberry...

Resource Type:

Masters Thesis

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FSL E2-0150 and FSL A6-0363. At day 0 FSL E2-0150 had 7.30 ug/L, but on day 6 and day 8 it
The Production and Human Taste Detection of Glucose Polymers with Distinct Chain Length Ranges

Creator:

Balto, Amy

Abstract:

A majority of human caloric intake is in the form of complex carbohydrates, which have been assumed to be tasteless. However, there is considerable evidence from rat and human studies to support the existence of a secondary carbohydrate taste receptor that detects glucose polymers. Psychophysical studies in our lab suggest...

Resource Type:

Masters Thesis

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, Teresa Niebur, Christina Mielke, Annie Balto, Ellen Parkin, and Austin Lowder who were my collective
Time-temperature effects on Cheddar cheese ripening : an interpretation of microbial, chemical and sensory changes

Creator:

Bouzas, Jorge

Resource Type:

Dissertation

Full Text:

stage, with L. cremoris reaching 10* CFU/gram. L. cremoris is inhibited by 2% salt, thus numbers

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Academic Affiliation

Food Science and Technology4

Advisor

Lim, Juyun1
Shellhammer, Thomas1
Torres, J. Antonio1
Waite Cusic, Joy Gail1

Commencement Year

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Current results range from 1992 to 2023

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Committee Member

Penner, Michael[remove]4
Tomasino, Elizabeth2
Beirmann, Christopher1
Bodyfelt, F. W. (Floyd W.), 1937-1
Daeschel, Mark1
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Creator

Algazzali, Victor Alexander1
Balto, Amy1
Bouzas, Jorge1
Torres, Alejandro1

Contributor

Rush, Casey1
Tomasino, Elizabeth1

Date

Date range begin – Date range end

Current results range from 1991 to 2022

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Decade

2020-20291
2010-20192
1990-19991

Degree Field

Food Science and Technology[remove]4

Degree Level

Master's3
Doctoral1

Degree Name

Master of Science (M.S.)3
Doctor of Philosophy (Ph.D.)1

Language

English [eng][remove]4

License

All rights reserved3

Non-Academic Affiliation

Oregon State University. Graduate School3

Peer Reviewed

No4

Resource Type

Masters Thesis3
Dissertation1

Rights Statement

In Copyright3
Copyright Not Evaluated1

Subject

Alpha acids1
Beer -- Flavor and odor1
Bitterness (Taste)1
Brewing1
Cheddar cheese1
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