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Filtering by: Date 2011 Remove constraint Date: 2011 Degree Field Food Science and Technology Remove constraint Degree Field: Food Science and Technology

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Application of probiotics and green tea extract in post-harvest processes of Pacific oysters (Crassostrea gigas) for reducing Vibrio parahaemolyticus and extending shelf life

Creator:

Xi, Dunyu

Abstract:

Vibrio parahaemolyticus is a human pathogen which is prevalent in marine environment. Consumption of raw or undercooked seafood contaminated with V. parahaemolyticus can cause foodborne illness. This study investigated the application of probiotics in depuration for reducing V. parahaemolyticus in raw Pacific oysters (Crassostrea gigas) and the utilization of green...

Resource Type:

Masters Thesis
Chemical composition of dietary fiber and polyphenols of wine grape pomace skins and development of wine grape (cv. Merlot) pomace extract based films

Creator:

Deng, Qian

Abstract:

The objectives of this project were to investigate the chemical composition of five varieties of wine grape pomace (WGP) skins obtained in the Pacific Northwest of the United States with the emphasis on dietary fiber (DF) and polyphenolic compounds, and further to evaluate the feasibility of developing WGP extract based...

Resource Type:

Masters Thesis
Efficacy of electrolyzed oxidizing (EO) water combined with UV-C light or gas exchange on sanitization of Jalapeno pepper using Serratia marcesens as surrogate for Salmonella

Creator:

Ekundayo, Olufunmilayo R.

Abstract:

Jalapeño peppers are usually consumed raw and fresh with minimal processing. They contain antioxidants and bioactive compounds which are of human health benefits. There have been an increasing number of reports of foodborne outbreaks attributed to inaccessibility of sanitizers to Salmonella , E.coli and Listeria monocytogenes when embedded in fruit...

Resource Type:

Masters Thesis
Impact of malolactic fermentation on red wine color and color stability

Creator:

Burns, Tresider R.

Abstract:

Malolactic fermentation (MLF) is an important step in the production of wines and is commonly performed in red or cool climate wines to reduce acidity. In this study the impact of MLF on red wine color and the ability of Oenococcus oeni to degrade compounds important to the development of...

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Masters Thesis
Impact of pre-fermentation maceration techniques on yeast populations and color of Pinot noir wine

Creator:

Zook, Molly L.

Abstract:

The quality of red wine is primarily determined by the flavor, aroma, and color. A common wine making technique used to improve these characteristics is the pre-‐fermentation maceration. In this study two pre-fermentation maceration techniques were used, one was a traditional cold soak and the second involved addition of dry...

Resource Type:

Honors College Thesis
Inactivation of bacterial pathogens in drinking water

Creator:

Hartlerode, Evelyn R.

Abstract:

Wine is known to have been enjoyed since ancient times. Although early civilizations where unaware of scientific mechanisms of the properties of wine, empirical methods allowed them knowledge of its intoxicating effects as well as its healthful properties. These properties lead the ancients to use wine for many purposes including...

Resource Type:

Masters Thesis
Rice flour – a functional ingredient for premium crabstick

Creator:

Hur, Sungik

Abstract:

Rice flour possesses functional properties in enhancing texture and whiteness. This study was carried out to evaluate rice flour as a functional ingredient for premium crabstick and to develop a commercially viable recipe for premium crabstick. Crabstick pastes were formulated with constant surimi (42%) and combined rice flour and starch...

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Masters Thesis
Shelf life and microbial content of fluid milk from nine processing plants in Oregon

Creator:

Wustenberg, Liam Robert

Abstract:

High-temperature-short-time pasteurized fluid milk commonly has a shelf life around 16-19 days. The aim of this study was to determine the shelf life of fluid milk in Oregon and characterize the bacterial growth over 23 days. Samples of pasteurized 2% milk were collected at six time points from all nine...

Resource Type:

Masters Thesis
The effect of hopping technology on lager beer flavor and flavor stability and the impact of polyphenols on lager beer flavor and physical stability

Creator:

Aron, Patricia M.

Abstract:

Beer is one of the most extensively consumed beverages world-wide and it is almost always brewed with hops (Humulus lupulus, L.). Hops provide beer with bitterness, aroma, flavor and texture and also enhance specific beer properties such as foam stability, clarity (colloidal stability), color, flavor stability and microbial stability. Hops...

Resource Type:

Dissertation
The effects of odor on vegetable flavor perception and the hedonic response

Creator:

Padmanabhan, Arthi

Abstract:

While previous research has suggested that bitterness is the key determinant of vegetable disliking, it is unknown what role odor plays in vegetable hedonics. We therefore investigated the impact of odor as well as taste on liking and disliking of four vegetables (steamed asparagus and Brussels sprouts; fresh celery and...

Resource Type:

Masters Thesis

Limit your search

Academic Affiliation

Food Science and Technology9

Advisor

Daeschel, Mark1
Daeschel, Mark A.1
Goddik, Lisbeth M.1
Lim, Juyun1
Osborne, James1
more Advisors »

Commencement Year

Commencement Year range begin – Commencement Year range end

Current results range from 2011 to 2012

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Committee Member

McGorrin, Robert2
McGorrin, Robert J.2
Osborne, James2
Rubel, Deborah2
Bruslind, Linda1
more Committee Members »

Creator

Aron, Patricia M.1
Burns, Tresider R.1
Deng, Qian1
Ekundayo, Olufunmilayo R.1
Hartlerode, Evelyn R.1
more Creators »

Date

2011[remove]10

Decade

2010-201910

Degree Field

Food Science and Technology[remove]10

Degree Level

Master's8
Bachelor's1
Doctoral1

Degree Name

Master of Science (M.S.)8
Doctor of Philosophy (Ph.D.)1
Honors Bachelor of Science (H.B.S.)1

Language

English [eng]10

License

All rights reserved10

Non-Academic Affiliation

Oregon State University. Graduate School9
Oregon State University. Honors College1

Peer Reviewed

No10

Resource Type

Masters Thesis8
Dissertation1
Honors College Thesis1

Rights Statement

In Copyright10

Subject

Antibacterial agents1
Beer -- Flavor and odor1
Bitterness (Taste)1
Chardonnay (Wine)1
Drinking water -- Purification1
more Subjects »

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