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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:: , cyanidins, carotenoids, and pelargonidins. Many of these compounds can act to decrease levels of

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:: aroma compounds to beer. Brewers seeking to increase the complexity and array of hoppy flavor in

Fabrication and application of polymer based microfluidic devices

Creator:: Koesdjojo, Myra T.
Abstract:: The concept of reducing laboratory operations in scale such that they fit on a microfluidic chip has been met with great enthusiasm. Lab-on-a-chip devices promise to be cost effective to operate due to reduced reagent consumption, have the potential to offer shorter analysis times due to their short path lengths,...
Resource Type:: Dissertation
Full Text:: presented on Februay 11, 2009 Title: Fabrication and Application of Polymer Based Microfluidic Devices

A study of antimutagenicity in yogurt

Creator:: Sudarshan, Nadathur R.
Abstract:: The purpose of this study was to identify antimutagens in yogurt active against the experimental colon carcinogen, N-methyl-N'-nitro-N-nitrosoguanidine (MNNG). Our initial experiments showed that acetone extracts of yogurt, or milk fermented by various lactic acid bacteria were antimutagenic against MNNG and 3,2'-dimethyl-4-aminobiphenyl (DMAB) in the Ames test (Salmonella typhimurium TA...
Resource Type:: Dissertation
Full Text:: of yogurt and fermented milk in microbial assays Source of antimutagenic compounds Mutagen

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:: cold soak. Relationships between cold soak parameters and concentrations of wine aroma compounds

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:: Food Science and Technology presented on September 8, 2022. Title: Characterization of Spoilage

Lipid Profile in Pinot Noir Wine: Contributions to Taste and Mouthfeel Perception, Impacts of Winemaking Techniques, and Potential Use As Markers for Identifying Wine Origin

Creator:: Phan, Quynh K.
Abstract:: Wine taste and mouthfeel are essential factors that determine consumer acceptance, consumer preference, and wine quality. The three taste descriptors, sweet, sour, and bitter, are well understood and routinely appearing in wine sensory. In contrast, information related to mouthfeel sensations is still relatively limited. Winemakers have worked hard to craft...
Resource Type:: Dissertation
Full Text:: tests on each fraction and combination of those fractions. The authors found that phenolic compounds

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
Full Text:: .............................................................. 16 8. Bitter compounds of interest and their origin

Dry-Hop Induced Refermentation: An Overview and an Investigation of Agronomic Influences on Hop Diastatic Potential

Creator:: Stokholm, Arnbjørn
Abstract:: Beer brewing, broadly speaking, consists of two stages, a hot side and a cold side. The hot side occurs in the brewhouse and consists of steeping malted grain in hot water to extract sugars, separating the steeping liquid (wort) from the solids, and boiling the wort with an addition of...
Resource Type:: Masters Thesis
Full Text:: degree of Master of Science in Food Science and Technology presented on December 16, 2020. Title

Characterization of biochemical, functional properties, and market potential of Pacific whiting fish sauce

Creator:: Tungkawachara, Somjintana
Abstract:: Biochemical properties, functional properties, and market potential of Pacific whiting (PW) fish sauce were investigated. Biochemical properties of fish sauce made from whole fish (W) and a mixture (1:1) of whole fish and surimi byproducts (WB) were compared. Market potential was evaluated through phone interviews and consumer panelists. Proteolysis was...
Resource Type:: Dissertation
Full Text:: nitrogen 37 TABLE OF CONTENTS (Cont.) Page ATP-related compounds: inosine and hypoxanthine 38

ScholarsArchive@OSU

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

Investigating Hop Enzymes

Fabrication and application of polymer based microfluidic devices

A study of antimutagenicity in yogurt

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

Characterization of Spoilage Events on Flavored Milk Products by Paenibacillus odorifer

Lipid Profile in Pinot Noir Wine: Contributions to Taste and Mouthfeel Perception, Impacts of Winemaking Techniques, and Potential Use As Markers for Identifying Wine Origin

The bitterness intensity of oxidized hop acids : humulinones and hulupones

Dry-Hop Induced Refermentation: An Overview and an Investigation of Agronomic Influences on Hop Diastatic Potential

Characterization of biochemical, functional properties, and market potential of Pacific whiting fish sauce

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