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Filtering by: Creator Bauer, Michael E. Remove constraint Creator: Bauer, Michael E. Decade 2000-2009 Remove constraint Decade: 2000-2009 Degree Field Food Science and Technology Remove constraint Degree Field: Food Science and Technology Resource Type Masters Thesis Remove constraint Resource Type: Masters Thesis

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  • Impact of seasonal variation and growing environment on blackberry aroma

    Creator:
    Wang, Yuanyuan
    Abstract:
    Blackberries have been enjoyed for their delicious flavor and high nutritional value for hundreds of years. In North America, blackberries were cultivated since 1850-1860. Blackberries have their characteristic and unique aromas depending on the cultivar and growing conditions. The objective of this study was to evaluate the impact of seasonal...
    Resource Type:
    Masters Thesis
    Full Text:
    Seasonal Variation and Growing Environment on Blackberry Aroma Abstract approved: XT Dr. Michael

  • Flavor composition of transgenic raspberry bushy dwarf virus-resistant 'Meeker' raspberries

    Creator:
    Malowicki, Sarah Marie-Mahler
    Abstract:
    Raspberries have been popular since the time of the ancient Greeks. Red raspberries are cultivated throughout the world, particularly in the Pacific Northwest region of the United States and Canada. The raspberry bushy dwarf virus (RBDV) causes significant reduction in yield and crumbly fruit in raspberries, blackberries and raspberry-blackberry hybrids....
    Resource Type:
    Masters Thesis
    Full Text:
    -Resistant ‘Meeker’ Raspberries Abstract approved: Michael C. Qian Raspberries

  • Analytical approach to the quantitative analysis of silicon in plants : its application to plant silica extraction

    Creator:
    Boone, Carmen E.
    Abstract:
    The literature available on the silica content of herbaceous biomass, and its relative mobility in leaching/extraction systems, includes studies that have employed several different methods for silica quantification. This makes comparison of the data difficult. The objective of this thesis research was to determine the quantitative relationships between the measured...
    Resource Type:
    Masters Thesis
    Full Text:
    Carmen E. Boone for the degree of Master of Science in Food Science and Technology presented on June 7

  • Hydrolytic methods for the quantification of fructose-equivalents in herbaceous biomass

    Creator:
    Nguyen, Stefanie K.
    Abstract:
    A low, but significant, fraction of the carbohydrate portion of herbaceous biomass may be composed of fructose/fructosyl-containing components (“fructose equivalents”); such carbohydrates include sucrose, fructo-oligosaccharides, and fructans. Standard methods used for the quantification of structural-carbohydrate-derived neutral monosaccharide-equivalents in biomass are not particularly well suited for the quantification of fructose equivalents...
    Resource Type:
    Masters Thesis
    Full Text:
    Fructose-Equivalents in Herbaceous Biomass Abstract approved: Michael H. Penner

  • Quantification of fructose equivalents in straw extracts

    Creator:
    Kim, Eugene
    Abstract:
    Cereal and commercial grass-seed straws are abundant plant biomass materials that are currently being considered for application in industrial processes aimed at the production of biofuels, biomaterials, and biochemicals. The carbohydrate fraction of these straws is of particular interest in this context due to its chemical functionality and relative ease...
    Resource Type:
    Masters Thesis
    Full Text:
    : Michael H. Penner Cereal and commercial grass-seed straws are abundant plant biomass materials that

  • Evaluation of the off-flavor in English sole (Parophrys vetulus) using descriptive analysis techniques and consumer testing

    Creator:
    Geise, Laura Ann
    Abstract:
    English sole (Parophrys vetulus) is a flatfish found in abundance in the Pacific Ocean and is part of the Pacific Northwest's and California's commercial trawl fishery. Stock levels of this fish are at all time highs but there are decreased landings due to low demand and acceptability. With new regulations...
    Resource Type:
    Masters Thesis
    Full Text:
    : . Michael T. Morrissey English sole (Parophrys vetulus) is a flatfish found in abundance in the

  • Application of ozone as a disinfectant for commercially processed seafood

    Creator:
    Hansen, Jenny K.
    Abstract:
    Pacific oysters (Crassostrea gigas), Alaska pink salmon (Oncorynchus gorbuscha) roe and chum salmon (Oncorynchus keta) fillets were treated with aqueous ozone in both pilot plant and commercial settings to determine its effect on shelf-life and microbial changes. The microbial quality was analyzed by conducting pyschrotrophic and coliform plate counts on...
    Resource Type:
    Masters Thesis
    Full Text:
    as a Disinfectant for Commercially Processed Seafood. Abstract approved: Michael T. Morrisse issey

  • Fruit quality evaluation of strawberries (Fragaria ananassa) grown in California and Oregon

    Creator:
    Jetti, Rajesh R.
    Abstract:
    Five genotypes from California (Ventana, Caniarosa, San Miguel, 13G97, and Venice) and Oregon (Totem, Puget Reliance, Puget Summer, Hood and Independence) were evaluated for quality. The volatile compounds were analyzed using head space solid phase micro extraction-gas chromatography-flame ionization detection (GGFID) and gas chromatography-mass spectrometry (GC-MS). Odor activity values of...
    Resource Type:
    Masters Thesis
    Full Text:
    . Michael C Qian, for his valuable guidance, and intellectual stimulation during my stay at Oregon State

  • Separation and detection of cellooligosaccharides on cellulose thin-layer chromatography

    Creator:
    Sookavatana, Narumon
    Abstract:
    Linear oligosacchardies of 1,4 linked β-D-glucopyranose are commonly referred to as cellodextrins (CD) or cellooligosaccharides (CO). They are of interest to those working in disciplines involving cellulose chemistry because they are often used as model substrates for cellulose itself. They are of interest to food scientists and nutritionists because they...
    Resource Type:
    Masters Thesis
    Full Text:
    approved: Michael H. Penner Linear oligosacchardies of 1,4 linked P-D-glucopyranose are commonly

  • The use of high pressure process to shuck oysters, reduce microbial load and extend shelf-life

    Creator:
    He, Haian
    Abstract:
    Whole oysters were processed under a series of pressures from 30,000 to 45,000 psi at different holding times (0, 1, and 2 min) and then stored at <4°C, for 27 d. During the shelf-life study, the quality of oysters was determined by measuring pH, moisture content, and microbial counts including...
    Resource Type:
    Masters Thesis
    Full Text:
    : Michael T. Morrissey Whole oysters were processed under a series of pressures from 30,000 to 45,000