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Filtering by: Date 2006 Remove constraint Date: 2006 Degree Field Food Science and Technology Remove constraint Degree Field: Food Science and Technology Degree Level Doctoral Remove constraint Degree Level: Doctoral

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Influence of vine vigor and shading in Pinot noir (Vitis vinifera L.) on the concentration and composition of phenolic compounds in grapes and wine

Creator:

Cortell, Jessica M.

Abstract:

In 2003 and 2004 vigor zones were delineated in two commercial vineyard sites based on vine growth variation to assess fruit and wine phenolic chemistry. In 2004, the effects of shading on the accumulation of phenolic compounds were also investigated. Model extractions were done from the shading experiment and the...

Resource Type:

Dissertation
Salt and polyelectrolyte affect on food colloid function : polygalacturonic acid and egg albumen case studies

Creator:

Chen, Chi-Shen

Abstract:

The primary purpose of this study was to try to (1) provide information on the chemical nature, including turbidity formation, of polygalacturonic acid in different concentrations of NaCl solution. (2) use turbidity formation characteristics to develop an assay for determining the activities polygalacturonic acid depolymerases by using a polyelectrolyte. (3)...

Resource Type:

Dissertation
Effect of high hydrostatic pressure and temperature on volatile off-flavors formation in milk

Creator:

Vazquez Landaverde, Pedro A.

Abstract:

The aroma of milk has been often defined as bland and pleasant, yet characteristic. Conventional thermal processing of milk can certainly extend shelf life, but inevitably changes its flavor. High pressure processing has been suggested as an alternative for milk pasteurization with improved fresh flavor retention. The objective of this...

Resource Type:

Dissertation
Development of volatile compounds in Pinot noir grapes and their contributions to wine aroma

Creator:

Fang, Yu

Abstract:

It is often perceived that late maturity of grape gives a more complex aroma profile to Pinot noir wine, however, there is little understanding of the basic flavor chemistry of grape maturity on wine aroma. The aroma contributing compounds in Pinot noir were first identified by aroma extract dilution analysis...

Resource Type:

Dissertation
Extraction and production of n-3 polyunsaturated fatty acid concentrate from Pacific sardines (Sardinops sagax)

Creator:

Okada, Tomoko

Abstract:

Intrinsic characteristics of Pacific sardines were determined. The lipid content in sardines was initially low (6.79%) in the beginning ofthe season, increased to 22.95% in mid-August, and decreased slightly by the end of September. An inverse correlation (R² = -0.90) was found between lipid and moisture content. Analysis showed that...

Resource Type:

Dissertation
Characterization of Vibrio parahaemolyticus isolated from Oregon and Washington coastal water and development of improved methods for Vibrio parahaemolyticus detection

Creator:

Duan, Jingyun

Abstract:

Distribution of Vibrio parahaemolyticus in Oregon and Washington oystergrowing areas was studied between November 2002 and October 2003. V. parahaemolyticus was detected in 14.3% of oyster, 23.0% of seawater, and 44.4% of sediment samples with very low levels (≤7.4 MPN/g) of pathogenic strains being detected in oysters. Occurrence of V....

Resource Type:

Dissertation
Understanding aroma impacts of four important volatile sulfur compounds in Oregon Pinot noir wines

Creator:

Tsai, I-Min

Abstract:

Sensory properties of four important volatile sulfur compounds, dimethyl disulfide (DMDS), diethyl disulfide (DEDS), methanethiol (MeSH) and ethanethiol (EtSH), were determined in base Oregon Pinot noir wine in order to understand their impacts on wine aroma. Detection thresholds of these four compounds in base wine were determined first. All four...

Resource Type:

Dissertation

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Academic Affiliation

Food Science and Technology7

Advisor

Qian, Michael2
James, Kennedy A.1
Mcdaniel, Mina R.1
Morrissey, Michael T.1
Penner, Michael H.1
more Advisors »

Commencement Year

Commencement Year range begin – Commencement Year range end

Current results range from 2006 to 2007

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Committee Member

Boyer, Charles D.2
Su, Yi-Cheng2
Anderson, Sonia1
Bond, Barbara1
Boyer, Charles1
more Committee Members »

Creator

Chen, Chi Shen1
Cortell, Jessica M.1
Duan, Jingyun1
Fang, Yu1
Okada, Tomoko1
more Creators »

Date

2006[remove]7

Decade

2000-20097

Degree Field

Food Science and Technology[remove]7

Degree Level

Doctoral[remove]7

Degree Name

Doctor of Philosophy (Ph.D.)7

File Format

application/pdf2

Language

English [eng]7

License

All rights reserved7

Non-Academic Affiliation

Oregon State University. Graduate School7

Peer Reviewed

No6

Resource Type

Dissertation7

Rights Statement

In Copyright7

Subject

Aromatic compounds2
Wine and wine making -- Analysis2
Wine and wine making -- Chemistry2
Albumins -- Analysis1
Fish oils1
more Subjects »

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