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Filtering by: Creator Federal-State Market News Service Contributor Tomasino, Elizabeth Resource Type Masters Thesis

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:

A THESIS submitted to Oregon State University in partial fulfillment
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:

differences due to oligosaccharides in the new wine matrix. However, no significant differences were notice
Prevalence of Volatile Phenols in Kombucha and Evaluation of Factors that Influence their Formation

Creator:

Navarro, Roxana

Abstract:

Kombucha is a traditional fermented beverage that has become increasingly popular in the United States due to its perceived health benefits and unique flavor profiles. The drivers of kombucha flavor have not been fully characterized, at least in part because it is produced using a complex microbial community, leading to...

Resource Type:

Masters Thesis

Full Text:

submitted to Oregon State University in partial fulfillment of the requirements for the degree of

ScholarsArchive@OSU

Characterization of Spoilage Events on Flavored Milk Products by Paenibacillus odorifer

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

Prevalence of Volatile Phenols in Kombucha and Evaluation of Factors that Influence their Formation

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