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Filtering by: Creator Sañudo-Wilhelmy, Sergio A. Remove constraint Creator: Sañudo-Wilhelmy, Sergio A. Committee Member Penner, Michael Remove constraint Committee Member: Penner, Michael

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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:

AN ABSTRACT OF THE THESIS OF Sergio Felipe Almonacid-Merino
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:

: ______________________________________________________ Joy Waite-Cusic Flavored milk is a growing category for dairy products; however, it is a
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

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fish sauce made from whole fish (W) and a mixture (1:1) of whole fish and surimi byproducts (WB
Frozen stabilized mince, its production, and thermophysical properties

Creator:

Simpson-Rivera, Ricardo Jose

Resource Type:

Dissertation

Full Text:

from fresh mince as a control and stored at -34.40C. Stabilized mince (12% w/w sucrose and 0.2% w/w

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Academic Affiliation

Food Science and Technology4

Advisor

Kolbe, Edward1
Morrissey, Michael1
Park, Jae W.1
Torres, J. Antonio1
Waite Cusic, Joy Gail1

Commencement Year

Commencement Year range begin – Commencement Year range end

Current results range from 1993 to 2023

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Committee Member

Penner, Michael[remove]4
Halsey, Kimberly1
Harding, Ana1
Kolbe, Edward1
McDaniel, Mina1
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Creator

Almonacid Merino, Sergio Felipe1
Simpson Rivera, Ricardo Jose1
Torres, Alejandro1
Tungkawachara, Somjintana1

Contributor

Rush, Casey1
Tomasino, Elizabeth1

Date

Date range begin – Date range end

Current results range from 1992 to 2022

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Decade

2020-20291
2000-20091
1990-19992

Degree Field

Food Science and Technology4

Degree Level

Doctoral2
Master's2

Degree Name

Doctor of Philosophy (Ph.D.)2
Master of Science (M.S.)2

Language

English [eng]4

License

All rights reserved1

Non-Academic Affiliation

Oregon State University. Graduate School3

Peer Reviewed

No4

Resource Type

Dissertation2
Masters Thesis2

Rights Statement

Copyright Not Evaluated3
In Copyright1

Subject

Fermented fish1
Fishery processing1
Fishery products -- Marketing1
Food -- Shelf-life dating -- Mathematical models1
Frozen fishery products -- Storage1
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