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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:: AN ABSTRACT OF THE THESIS OF Samuel Hoffman

Metabolic Effects in C57BL/6J Mice Fed a High-Fat Western Diet Supplemented with Watermelon Flesh, Rind, and Skin and Other Whole Foods

Creator:: Becraft, Alexandra R.
Abstract:: Watermelon (Citrullus lanatus) is rich in lycopene and citrulline and has high phenolic content and antioxidant capacity. Previous studies demonstrate the health benefits of watermelon intake on improved blood pressure regulation along with others. Similarly, cherries, raspberries, walnuts and green tea are rich in anthocyanins, polyphenols, and polyunsaturated fatty acids...
Resource Type:: Masters Thesis
Full Text:: ) and watermelon skin and rind were added at 2.25% (w/w, dry weight of additives) of diet. Animals

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:: large package was 2 W/m2 K (Bormett, 1982). The U value for the small package was 3 W/m2 K which is

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

Evaluation of feedstocks for cellulosic ethanol and bioproducts production in the Northwest

Creator:: Miller, Wesley C. (Wesley Clair)
Abstract:: Cellulosic ethanol production for transportation fuel is one source to help satisfy the increasing worldwide demand for energy and depletion of the fossil fuel supply. Evaluating potential production from plants and waste in Oregon, Washington and Idaho is the purpose of this study. Reed Canary grass, Annual Ryegrass, wheat straw,...
Resource Type:: Masters Thesis

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:: = k e E KE0 -W (13) The effect of moisture content on enzyme stability has been shown to be

Differences in Taste Responses between Tongue Regions

Creator:: Colvin, Julie L.
Abstract:: Due to a combination of misinterpretation and misleading illustration, the premise of a “tongue map”, which indicated that sweetness could only be detected at the front of the tongue and bitterness could only be detected on the back, became wide spread. In fact, all taste qualities can be detected on...
Resource Type:: Masters Thesis

Relative Health Effects of Intake of High-Fat Diets Enriched with Raspberry Fiber and Raspberry Polyphenol in C57B/J6 Mice

Creator:: Sturm, Marlena L.
Abstract:: BACKGROUND: Consumption of raspberry products have been observed to produce healthful effects and reduce weight gain and positively shift metabolism in mice fed obesigenic diets. In the past, our lab has successfully shown a reduction in weight gain for mice consuming RPC+HF vs. mice fed HF alone. Currently, there is...
Resource Type:: Masters Thesis
Full Text:: -density lipoproteins w/w Weight per weight WHO World Health Organization Wt Weight 𝜇g

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

Creator:: Nasri, Hassen
Resource Type:: Masters Thesis
Full Text:: , sulfuric or sulphosalicylic (SSA) acid in the 5-10% (w/v) concentration range is usually preferred 18

ScholarsArchive@OSU

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

Metabolic Effects in C57BL/6J Mice Fed a High-Fat Western Diet Supplemented with Watermelon Flesh, Rind, and Skin and Other Whole Foods

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

Characterization of Spoilage Events on Flavored Milk Products by Paenibacillus odorifer

Evaluation of feedstocks for cellulosic ethanol and bioproducts production in the Northwest

Dynamic simulation of drying and quality changes during malt kilning

Differences in Taste Responses between Tongue Regions

Relative Health Effects of Intake of High-Fat Diets Enriched with Raspberry Fiber and Raspberry Polyphenol in C57B/J6 Mice

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

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