Index Catalog // ScholarsArchive@OSU

Nutritional Composition Changes in Alaska Pollock (Gadus chalcogrammus) During and Between Bering Sea A and B Seasons

Creator:: Hintermeister, Clara A.
Abstract:: Alaska pollock (Gadus chalcogrammus) is a schooling whitefish native to the Bering Sea that is prized for its fillets, surimi, roe, and milt. Fillets are frequently used for popular products such as fish and chips. If collected, roe and milt are commonly exported to South Korea and Japan. However, no...
Resource Type:: Masters Thesis
Full Text:: Bering Sea A and B Seasons. Abstract approved

An evaluation of blackberry harvest sanitation and the ability of foodborne pathogens to survive in blackberry products

Creator:: Sales, Melissa M.
Abstract:: Blackberries, genus Rubus, are an important Oregon agricultural commodity. In their fresh and processed forms, they offer many health benefits and may be able to help Americans better achieve fruit consumption recommendations because of convenience and pleasant sensory qualities. However, the susceptibility of blackberry products to contamination with bacterial pathogens...
Resource Type:: Masters Thesis
Full Text:: Survive in Blackberry Products Abstract approved: Mark A. Daeschel Blackberries, genus Rubus

Addressing sodium reduction and pathogen internalization in non-intact whole muscle beef : evaluation of dehydrated collagen and hydrostatic pressure as impact technologies

Creator:: Lowder, Austin Cole
Abstract:: These studies focused on maximizing the nutrition and safety of raw whole muscle beef while minimizing quality and shelf-life alteration. The first study used response surface methodology to predict fluid loss from injected beef strip loins and steaks as influenced by levels of salt and sodium phosphates (SP) in the...
Resource Type:: Dissertation
Full Text:: : ____________________________________________________________________ Christina A. Mireles DeWitt These studies focused on maximizing the nutrition and safety of

Composition of Pinot noir Wines Produced from Different Crop Levels

Creator:: Li, Jingwen
Abstract:: The production of high-quality wine is an important target for wineries worldwide, and low crop level (yield) has been one vineyard management criterion long believed to achieve wine quality. Low yields are most often achieved by removing clusters from the grapevine. Some studies show that cluster thinning can enhance grape...
Resource Type:: Masters Thesis
Full Text:: level was adjusted using cluster thinning at lag-phase of berry development using a cluster number per

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
Full Text:: keep me on academic track. A special thanks to Jihoon, Howard, Poom, Yuki, Katie, and Jay for their

Extraction and quantification of vitamins from raw, HTST, UHT, and PATP milk and of diatom-produced chitin and glucosamine

Creator:: Chotyakul, Nattaporn
Abstract:: Analytical chemistry is an essential qualitative and quantitative tool to describe foods and biomaterials and their changes during production, processing and distribution. In this work, rapid analytical procedures for the extraction and quantification of components in fluid milk and diatom fermentation broth were developed. Analytical methods to measure the concentration...
Resource Type:: Dissertation
Full Text:: measure the concentration of vitamin A, E & C in fluid milk were developed and applied to quantify these

Wheat lignin as a functional dietary fiber component

Creator:: Junyusen, Tiraporn
Abstract:: This dissertation has focused on lignin byproducts that result from the alkali processing of wheat straw. The first study evaluated the application of “standard” lignin quantification methods for summative analyses of alkali-based processes. Mass closure during NaOH processing at 25, 50, and 75°C of wheat straw was evaluated using the...
Resource Type:: Dissertation
Full Text:: Wheat Lignin as a Functional Dietary Component

The effectiveness of dietary learning on hedonic responses to a novel, initially disliked vegetable

Creator:: Towers, Nicole
Abstract:: A previous study conducted in our laboratory demonstrated the critical role that retronasal odors play in vegetable liking and disliking. It remains unclear, however, why some individuals like certain vegetable odors, while others do not. A possible explanation is that some individuals have learned to like the odor of a...
Resource Type:: Masters Thesis
Full Text:: : The Effectiveness of Dietary Learning on Hedonic Responses to a Novel, Initially Disliked Vegetable

A Comprehensive Evaluation of the Nonvolatile Chemistry Affecting the Sensory Bitterness Intensity of Highly Hopped Beers

Creator:: Hahn, Christina
Abstract:: The range of different nonvolatile constituents extracted from hops in highly hopped beers suggests that iso-alpha acids may not be the sole contributor to beers’ bitterness. Among brewers producing hop-forward beer styles there is a growing concern that the Bitterness Unit (BU) is no longer an accurate predictor of beer...
Resource Type:: Masters Thesis
Full Text:: Technology presented on August 18, 2017 Title: A Comprehensive Evaluation of the Nonvolatile Chemistry

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
Full Text:: . Title: Risk Assessment of Salmonella in Raw Hazelnuts and use of Propylene Oxide as a Potential

ScholarsArchive@OSU

Nutritional Composition Changes in Alaska Pollock (Gadus chalcogrammus) During and Between Bering Sea A and B Seasons

An evaluation of blackberry harvest sanitation and the ability of foodborne pathogens to survive in blackberry products

Addressing sodium reduction and pathogen internalization in non-intact whole muscle beef : evaluation of dehydrated collagen and hydrostatic pressure as impact technologies

Composition of Pinot noir Wines Produced from Different Crop Levels

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

Extraction and quantification of vitamins from raw, HTST, UHT, and PATP milk and of diatom-produced chitin and glucosamine

Wheat lignin as a functional dietary fiber component

The effectiveness of dietary learning on hedonic responses to a novel, initially disliked vegetable

A Comprehensive Evaluation of the Nonvolatile Chemistry Affecting the Sensory Bitterness Intensity of Highly Hopped Beers

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

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