Skip to Content

Switch language English
- Switch language
- Deutsch
- English
- Español
- Français
- Italiano
- Português do Brasil
- 中文
Login

ScholarsArchive@OSU

Home
About
Help
Contact

Search ScholarsArchive@OSU

Advanced Search

Search Constraints

Start Over

Filtering by: Decade 2010-2019 Remove constraint Decade: 2010-2019 Date 2016 Remove constraint Date: 2016 Degree Field Food Science and Technology Remove constraint Degree Field: Food Science and Technology Non-Academic Affiliation Oregon State University. Graduate School Remove constraint Non-Academic Affiliation: Oregon State University. Graduate School

« Previous | 1 - 20 of 21 | Next »

Relevance
Title [A-Z]
Title [Z-A]
Date Created ▼
Date Created ▲
Date Uploaded ▼
Date Uploaded ▲

Number of results to display per page

10 per page
20 per page
50 per page
100 per page

View results as:

List Gallery Masonry

Search Results

Investigation of Optimal Extraction Conditions and Microencapsulation Technique for Stabilizing Anthocyanins and Polyphenols from Fruit Materials

Creator:

Wang, Wenjie

Abstract:

The objectives of this research were to investigate the optimal conditions for anthocyanins extraction from different anthocyanin rich fruit and to develop microencapsulation formulation for improving stability of anthocyanin extracts. In the extraction optimization study, two extraction methods, "conventional solvent extraction (CE)" and "ultrasound-assisted extraction (UE)" for three different anthocyanin-rich...

Resource Type:

Masters Thesis
Investigation of Bioactive Compounds in Different Types of Fruit Pomace and Their Applications as Bulk Materials for Creating Biocomposite

Creator:

Gouw, Virginia P.

Abstract:

The objectives of this study were to evaluate the physicochemical properties and bioactive compounds from four different types of fruit pomace, including apple, blueberry, raspberry, and cranberry, and further to investigate the feasibility of creating apple pomace based biocomposite boards using thermal compression molding and to optimize the biocomposite formulations...

Resource Type:

Masters Thesis
Important Considerations for Food Process Validations : Strain Selection, Contamination Level, and Relevant Treatment Conditions

Creator:

Pearson, Eva

Abstract:

Reports of foodborne outbreaks have increased in the last decade, posing a public health risk to consumers. In an attempt to mitigate this risk, the newly established Food Safety and Modernization Act (FSMA) takes a preventive rather than reactive approach to food safety. Under FSMA, producers are required to validate...

Resource Type:

Masters Thesis
Influence of Soft Wheat Characteristics on Quality of Batter-based Products

Creator:

Fajardo Centeno, Carlos A.

Abstract:

Wheat is a globally traded staple crop. Wheat is important in human diets because of its agronomic adaptability, physical characteristics, functionality for the production of leavened products and nutritional value. Two significant characteristics make wheat an important staple food-crop. First, the proteins present in wheat endosperm have attributes that enable...

Resource Type:

Dissertation
Human Taste Perception of Starch Hydrolysis Products : Target Substrates, Potential Mechanism, Quality, and Factors of Influence

Creator:

Lapis, Trina J.

Abstract:

When it comes to carbohydrate, it has been assumed that only mono- and disaccharides, but not oligo- and polysaccharides, can be tasted. However, because of its importance in the human diet, oral detection of starch or its hydrolysis products would be beneficial. The main goal of this study was to...

Resource Type:

Dissertation
Grape and Wine Aroma Influenced by Vine Nutrient Status, Vigor and Crop Levels in Oregon Pinot Noir

Creator:

Yuan, Fang

Abstract:

Wine volatile composition is one of the most important constitutes of wine quality, and it is greatly influenced by number of factors. The studies herein were conducted to evaluate the grape and wine aroma affected by different vine nutrient status, vigor and crop levels of Oregon Pinot noir. In the...

Resource Type:

Dissertation
Survival Assessment, Inactivation Kinetics Models, and Farm-to-Table Quantitative Risk Analysis of Food Pathogens

Creator:

Deng, Kai

Abstract:

About 48 million cases of Foodborne illnesses (FBIs) are estimated to occur every year in the US. These are diseases caused by contamination of foods with bacteria, viruses, protozoa, parasites and toxic chemicals. Clostridium difficile infections (CDIs) are an important health-care and community associated problem. Since C. difficile spores have...

Resource Type:

Dissertation
Individual Differences in Retronasal Odor Responsiveness : Effects of Aging and Concurrent Taste

Creator:

Flaherty, Tyler J.

Abstract:

Taste sensitivity has been considered the primary chemosensory factor in studies of chemical senses and ingestive behavior. However, recent research has shown that retronasal olfaction is at least equally important in food preference and selection. Additionally, taste has been shown to modulate perceived intensity of retronasally perceived odors. The objectives...

Resource Type:

Masters Thesis
Application of Antimicrobial Substance in Depuration for Decreasing Vibrio Parahaemolyticus Contamination in the Pacific Oysters (Crassostrea gigas)

Creator:

Shen, Xiaoye

Abstract:

Vibrio parahaemolyticus is the leading cause of foodborne illnesses associated with seafood consumption. Consuming raw or undercooked seafood contaminated with V. parahaemolyticus can result in development of acute gastroenteritis with symptoms of nausea, vomiting, abdominal cramping and watery diarrhea within 24 hours of infection. Illness is usually self-limited and lasts...

Resource Type:

Masters Thesis
Influence of Processing Parameters on the Inactivation of Salmonella spp. During the Cooking Step of Jerky Production Using a Commercial-Scale Dehydrator

Creator:

Minarsich, Joey

Abstract:

United States Department of Agriculture-Food Safety and Inspection Service (USDA-FSIS) guidelines for beef jerky processing support producers' ability to satisfy the performance standard requirements for achieving a 5-log reduction in Salmonella and E. coli O157:H7. The first compliance guide for jerky processors was created in response to several Salmonella outbreaks...

Resource Type:

Masters Thesis
Risk Assessment of Salmonella in Raw Hazelnuts and use of Propylene Oxide as a Potential Mitigation Strategy

Creator:

Wright, Daniel G.

Abstract:

Multiple outbreaks of foodborne illness (Salmonella and E. coli O157:H7) have been associated with tree nuts and tree nut products since the early 2000s. In response to these outbreaks and many others in fresh produce and peanut butter, Congress created and passed the Food Safety Modernization Act (FSMA) to require...

Resource Type:

Masters Thesis
Metabolic Effects in C57B/6J Mice Fed a High-Fat Diet Supplemented With Walnuts, Raspberries and Other Whole Foods

Creator:

Miranda-Garcia, Omar

Abstract:

Health benefits obtained from consumption of fruits and vegetables have the potential to improve the lifestyle of individuals. The walnut is a polyunsaturated fatty acid (PUFA)-rich whole food that is readily available in the U.S and has been shown to potentially reduce risk of Metabolic Syndrome. Furthermore, consumption of polyphenol...

Resource Type:

Masters Thesis
Exploration into the Influence of Malolactic Fermentation Parameters and Pre-fermentation Juice Treatment on Chardonnay Mouthfeel

Creator:

Sereni, Anthony

Abstract:

Mouthfeel is one of the most important quality parameters of Chardonnay wines. Malolactic fermentation (MLF) is an important process in wine production, and influential to wine mouthfeel, with the reduction in acidity being particularly important for cool climate wines that generally have higher acidity such as Chardonnay. MLF is typically...

Resource Type:

Masters Thesis
Brown Marmorated Stink Bug (BMSB), Halyomorpha halys Taint in Wine : Impact on Wine Sensory, Effect of Wine-processing and Management Techniques

Creator:

Mohekar, Pallavi

Abstract:

Brown marmorated stink bug (BMSB), (Halyomorpha halys, Hemiptera: Pentatomidae) is an invasive species that damages numerous agricultural crops including grapes. Related damage include lower berry weight with increased exposure and cracked berries as a result of BMSB feeding activity. The insect is currently detected in 43 US states including Oregon,...

Resource Type:

Dissertation
Factors that Influence the Aroma and Monoterpene Alcohol Profile of Hopped Beer

Creator:

Sharp, Daniel C.

Abstract:

Hop aroma in beer is related to the unique compositional chemistry of the hops used in the brewing process. While the range of these compositions is quite diverse and primarily dependent on hop cultivar¹, other studies have also shown that cultivation, seasonality, harvesting², processing³⁴, and storage practices⁵⁶ contribute to differences...

Resource Type:

Dissertation
The Application of Brine Injection Technology to Improve Quality of Pacific whiting (Merluccius productus) Fillets

Creator:

Harikedua, Silvana Dinaintang

Abstract:

Existing research reports the importance of brine injection technology in enhancing the quality of muscle products such as poultry, beef, and pork. In fish, the utilization of brine injection technology is well-known for delivering marinade ingredients for salted or smoked fish production. Until now, there has been limited published scientific...

Resource Type:

Masters Thesis
Biochemical and Physical Characterization of Fish Protein Isolate and Surimi for their Compatibility

Creator:

Kobayashi, Yuka

Abstract:

There are presently two successful methods used to refine fish muscle proteins: surimi and fish protein isolate (FPI). Both surimi and FPI have the ability to form an elastic gel upon comminution and heating. However, their gelation behaviors are different as they are refined in a biochemically opposite way based...

Resource Type:

Dissertation
Physicochemical Properties of Frozen Fish Muscle as Affected by Trimethylamine-N-oxide demethylase (TMAOase)

Creator:

Lee, Jinhwan

Abstract:

Gadoid fish, like Alaska pollock and Pacific whiting, have a high level of trimethylamine-N-oxide demethylase (TMAOase) that catalyzes the breakdown of trimethylamine-N-oxide (TMAO) to formaldehyde (FA) and dimethylamine (DMA) even during frozen storage. FA reacts with amino acid residues to promote covalent cross-links in the formation of inter- and intramolecular...

Resource Type:

Dissertation
Inactivation of Clostridium perfringens in Meat Products

Creator:

Alnoman, Maryam M.

Abstract:

Clostridium perfringens type A strains are one of the main causative agents of gastrointestinal (GI) diseases in human and can cause both food poisoning (FP) and non-food-borne (NFB) diseases. Several factors contribute to the pathogenesis of C. perfringens type A strains including the wide presence of C. perfringens spores with...

Resource Type:

Dissertation
Contribution of Farm Level Milk Sourcing on Non-Starter Lactic Acid Bacteria (NSLAB) in Cheddar, and the Assessment of High Resolution Melt Analysis used for Species Identification

Creator:

Baird, Christopher S.

Abstract:

Non-starter lactic acid bacteria (NSLAB) are found at low levels in fresh raw milk and are important to the dairy industry because of their potential impact on the flavor and texture of yogurt, sour cream, and cheese. The purpose of this study was to evaluate three methods for the identification...

Resource Type:

Masters Thesis

« Previous
Next »
1
2

Limit your search

Academic Affiliation

Food Science and Technology21

Advisor

Lim, Juyun2
Park, Jae W.2
Waite Cusic, Joy2
Waite Cusic, Joy G.2
Zhao, Yanyun2
more Advisors »

Commencement Year

Commencement Year range begin – Commencement Year range end

Current results range from 2016 to 2017

View distribution

Committee Member

McGorrin, Robert4
Tomasino, Elizabeth3
Penner, Michael H.2
Qian, Michael2
Ross, Andrew2
more Committee Members »

Creator

Alnoman, Maryam M.1
Baird, Christopher S.1
Deng, Kai1
Fajardo Centeno, Carlos A.1
Flaherty, Tyler J.1
more Creators »

Date

2016[remove]21

Decade

2010-2019[remove]21

Degree Field

Food Science and Technology[remove]21

Degree Level

Master's11
Doctoral10

Degree Name

Master of Science (M.S.)11
Doctor of Philosophy (Ph.D.)10

Language

English [eng]21

License

All rights reserved21

Non-Academic Affiliation

Oregon State University. Graduate School[remove]21

Peer Reviewed

No21

Resource Type

Masters Thesis11
Dissertation10

Rights Statement

In Copyright21

Subject

Escherichia coli3
Salmonella3
Beer -- Flavor and odor2
Blueberries2
Flavor2
more Subjects »

Scholars Archive is a service of Oregon State University Libraries & Press

121 The Valley Library
Corvallis, OR 97331-4501

Contact Us
Services for Persons with Disabilities

Powered by Hyrax 3.6.0

Copyright © 2018 Oregon State University
Licensed under the Apache License, Version 2.0

Core Trust application (pdf)