Index Catalog // ScholarsArchive@OSU

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:: -0109.docx AN ABSTRACT OF THE THESIS OF Alejandro Torres for the degree of Master of Science in

Investigation of Eco-friendly, Bio-based Methods to Produce High Quality and Water-resistant Apple Pomace Biocomposites Using Molded Pulp Technology

Creator:: Lang, Clara V.
Abstract:: The overall goal of this study was to utilize apple pomace, the byproduct from juice processing, as a renewable source of fiber to create sustainable packaging using molded pulp technology. The goal was accomplished through two studies: 1) to modify apple pomace fibers for increasing relative cellulose composition and improving...
Resource Type:: Masters Thesis
Full Text:: I understand that my thesis will become part of the permanent collection of Oregon State

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:: Technology Dean of the Graduate School I understand that my thesis will become

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:: I understand that my thesis will become part of the permanent collection of Oregon State

In vivo Reactions of Tetrazines Incorporated through Genetic Code Expansion

Creator:: Blizzard, Robert J.
Abstract:: The inverse electron demand Diels Alder reaction between tetrazines and strained alkenes is an exceptionally useful tool in functionalizing to biomolecules since it is orthogonal to the chemistry of most living systems and have exceptionally high rate constants. In particular reactions between strained trans-cyclooctenes (sTCO) and tetrazines can achieve second...
Resource Type:: Dissertation
Full Text:: Dean of the Graduate School I understand that my dissertation will

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:: School I understand that my thesis will become part of the permanent collection of

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:: I understand that my thesis will become part of the permanent collection of Oregon State University

Techno-economic and Life-cycle Analyses of Glucosamine and Lipid Production from Marine Diatom Cyclotella sp.

Creator:: Xiang, Xuwen
Abstract:: Currently the production of biofuel from algae is not economically competitive with petroleum fuel. However, co-production of high-value products may be able to justify the cost of large-scale algae cultivation. The basic goal of this study is to develop a techno-economic analysis (TEA) and Life-cycle assessment (LCA) for the production...
Resource Type:: Dissertation
Full Text:: ____________________________________________________________________ Dean of the Graduate School I understand that my dissertation will become part of the

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

Creator:: Nasri, Hassen
Resource Type:: Masters Thesis
Full Text:: , Dr.Jose Antonio Torres, for his guidance in my studies and sincere support. I also express my

Time-temperature effects on Cheddar cheese ripening : an interpretation of microbial, chemical and sensory changes

Creator:: Bouzas, Jorge
Resource Type:: Dissertation
Full Text:: . Abstract approved: _ Dr. i. Antonio Torres I: In spite of major research and process improvement

ScholarsArchive@OSU

Characterization of Spoilage Events on Flavored Milk Products by Paenibacillus odorifer

Investigation of Eco-friendly, Bio-based Methods to Produce High Quality and Water-resistant Apple Pomace Biocomposites Using Molded Pulp Technology

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

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

In vivo Reactions of Tetrazines Incorporated through Genetic Code Expansion

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

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

Techno-economic and Life-cycle Analyses of Glucosamine and Lipid Production from Marine Diatom Cyclotella sp.

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

Time-temperature effects on Cheddar cheese ripening : an interpretation of microbial, chemical and sensory changes

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