Index Catalog // ScholarsArchive@OSU

Dynamic simulation of drying and quality changes during malt kilning

Creator:: Coonce, Vincent M.
Abstract:: The principal aim of this study was the use and evaluation of dynamic modeling techniques to identify mathematical models for cereal drying rates and quality changes that best describe thin-layer malt drying data. Seven thin-layer malt drying experiments were performed at the Great Western Malting pilot facilities, Vancouver, WA. Malt...
Resource Type:: Masters Thesis
Full Text:: approved: Keith L. Levien Abstract approved:. / JC Antojfio Toires ' The principal aim of this

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
Full Text:: 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

Influence of Biotic and Abiotic Factors on Yeast Communities during Cold Soak and the Consequences for Wine Aroma

Creator:: Johnson, Jared D.
Abstract:: Pre-fermentation cold soak is a winemaking technique used to alter the color, mouthfeel, and aroma of red wine. While it is still debated what impact cold soak has on these wine quality parameters, current thoughts are that resident yeast populations found in fresh grape must play a role in altering...
Resource Type:: Masters Thesis
Full Text:: (0, 50, or 100 mg/L). In agreement with previous research, this study found that cold soak

Use of Organoleptic Methodologies to Evaluate Wine Oligosaccharides and Wines made from Grapevine Red Blotch Virus Positive Vines Subjected to Various Vineyard Management Practices

Creator:: Hoffman, Samuel
Abstract:: The human senses can be used as analytical tools to evaluate many different aspects of our daily lives. The use of our senses through organoleptic methods offers unique and powerful insights into the characteristics of different stimuli. Due to the unique function of the different sensory organs we use to...
Resource Type:: Masters Thesis
Full Text:: a generic wine matrix (pH 3.5, 4 g/L TA, 12% v/v ethanol) to control for potential chemical

Quality variability in institutional size canned foods : conduction-heated pea puree

Creator:: Nasri, Hassen
Resource Type:: Masters Thesis
Full Text:: only the first term of the series solution. Tx= CXx) BXPHKY ad/l*} (5) or, In (Tx) = -(KJl

Experimental and mathematical procedures for the estimation of shelf-life : application to temperature-abused chilled seafood

Creator:: Almonacid-Merino, Sergio Felipe
Abstract:: The validation and potential use of mathematical models to estimate the shelf-life of refrigerated food exposed to temperature abuse and basing such estimations on microbial growth was analyzed. Combined heat transfer, microbial growth models, and non-parametric statistical procedures formed a computer-based predictive tool to assess shelf-life and estimate the accuracy...
Resource Type:: Masters Thesis
Full Text:: Temperature Abused Chilled Seafood. Abstract approved: , | l / Dr. J. Antom Dr. J. Antonio

The preparation and human taste detection of low degree of polymerization glucose oligomers

Creator:: Pullicin, Alexa J.
Abstract:: There is growing evidence that humans and other animals can taste certain starch hydrolysis products, namely, maltooligosaccharides (MOS), and that their detection is independent of the known sweet receptor, T1R2 T1R3. The overall goal of this study was to further investigate the taste perception of low degree-of-polymerization (DP) MOS in...
Resource Type:: Masters Thesis
Full Text:: . After completing psychophys ica l testing, modifications to the MOS fractionation protocol

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
Full Text:: glutamate and L-amino acids binding to the T1R1/T1R3 receptor (Nelson et al., 2002). Simple sugars

Investigations of gluten proteins from functional and historical perspective

Creator:: Zhang, Ying
Abstract:: Wheat (Triticum aestivum) is one of the world’s major staple food crops, with flour produced from starchy endosperm being used for breads, cakes, noodles and various other wheat-based foods. The unique bread making properties of wheat are primarily attributed to its gluten-forming storage proteins: gliadins and glutenins. This study investigated...
Resource Type:: Masters Thesis
Full Text:: molecule, (c) monosubstituted AX at O-2 with α-L-arabinofuranosyl residue and (d

Investigating Hop Enzymes

Creator:: Kirkpatrick, Kaylyn R.
Abstract:: According to conventional wisdom, hops are treated in the brewery as biologically inactive ingredients, added to wort or beer primarily as a flavoring agent. In the past, hops were used in relatively small quantities, with the majority of hop additions made to boiling wort. Converse to traditional hopping practices, modern...
Resource Type:: Masters Thesis
Full Text:: . (Benitez J. L., 1997). 5 2.1 Hops morphology & physiology The hop cones of female plants

ScholarsArchive@OSU

Dynamic simulation of drying and quality changes during malt kilning

Characterization of Spoilage Events on Flavored Milk Products by Paenibacillus odorifer

Influence of Biotic and Abiotic Factors on Yeast Communities during Cold Soak and the Consequences for Wine Aroma

Use of Organoleptic Methodologies to Evaluate Wine Oligosaccharides and Wines made from Grapevine Red Blotch Virus Positive Vines Subjected to Various Vineyard Management Practices

Quality variability in institutional size canned foods : conduction-heated pea puree

Experimental and mathematical procedures for the estimation of shelf-life : application to temperature-abused chilled seafood

The preparation and human taste detection of low degree of polymerization glucose oligomers

The Production and Human Taste Detection of Glucose Polymers with Distinct Chain Length Ranges

Investigations of gluten proteins from functional and historical perspective

Investigating Hop Enzymes

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