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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

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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
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
Mercury levels in albacore tuna (Thunnus alalunga) and the effects of canning

Creator:

Rasmussen, Rosalee S.

Abstract:

Mercury is a toxic heavy metal released into the environment from both natural and anthropogenic sources. The organic form of mercury is a potent neurotoxin that is especially dangerous to developing nervous systems. Results of recent studies have caused the Food and Drug Administration (FDA) and the Environmental Protection Agency...

Resource Type:

Masters Thesis
Structural component composition of Pacific Northwest grass-derived biomass : A survey

Creator:

Masrungson, Duangdao

Abstract:

The structural component compositions of thirty nine non-commercial Pacific Northwest grasses were analyzed in order to develop a database of the grasses that may have application in bioconversion processes. The samples were chosen based on near infrared reflectance (NIR) data that suggested this group of grasses, collectively, was representative of...

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Masters Thesis
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
Effect of chemical composition on textural quality of red wine

Creator:

Ntuli, Richard Gondai

Abstract:

Red wine texture is a particularly important property of overall red wine quality whose origin is not well understood. The overall goal of this study was to improve our understanding of how chemical composition influences red wine texture. Unlike previous studies that have used model systems to investigate how chemical...

Resource Type:

Masters Thesis
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
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
Characterization by optical methods of the heat denaturation of bovine serum albumin (BSA) as affected by protein concentration, pH, ionic strength and sugar concentration

Creator:

Kongraksawech, Teepakorn

Abstract:

The thermal denaturation of proteins has been extensively studied using several methods including differential scanning calorimetry (DSC). A custom-built optical system was used to study thermal effects on protein as an alternative method to DSC measurements. It was used to investigate the thermal stability of bovine serum albumin (BSA) with...

Resource Type:

Masters Thesis
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

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Academic Affiliation

Food Science and Technology11

Advisor

Morrissey, Michael T.2
Penner, Michael H.2
Qian, Michael2
Torres, J. Antonio2
Anderson, Sonia R.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

Su, Yi-Cheng3
Boyer, Charles D.2
Cherian, Gita2
McDaniel, Mina2
Penner, Michael H.2
more Committee Members »

Creator

Chen, Chi Shen1
Cortell, Jessica M.1
Duan, Jingyun1
Fang, Yu1
Kongraksawech, Teepakorn1
more Creators »

Date

2006[remove]11

Decade

2000-200911

Degree Field

Food Science and Technology[remove]11

Degree Level

Doctoral7
Master's4

Degree Name

Doctor of Philosophy (Ph.D.)7
Master of Science (M.S.)4

File Format

application/pdf3

Language

English [eng]11

License

All rights reserved10

Non-Academic Affiliation

Oregon State University. Graduate School11

Peer Reviewed

No10

Resource Type

Dissertation7
Masters Thesis4

Rights Statement

In Copyright11

Subject

Wine and wine making -- Analysis3
Wine and wine making -- Chemistry3
Aromatic compounds2
Albacore -- Health aspects1
Albacore -- Mercury content1
more Subjects »

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