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Filtering by: Creator Hartman, Terryl J. Remove constraint Creator: Hartman, Terryl J. Degree Field Food Science and Technology Remove constraint Degree Field: Food Science and Technology Degree Level Master's Remove constraint Degree Level: Master's

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  • Recovery of Escherichia coli from freeze dried model systems

    Creator:
    Hirway, Sumesh Chandra
    Resource Type:
    Masters Thesis
    Full Text:
    in the preparation of the manu- script. Sincere gratitude is extended to Dr, J. S. Lee for

  • Aroma and flavor of cachaca, Brazilian rum

    Creator:
    Brown, Laurie L. (Laurie Lee)
    Resource Type:
    Masters Thesis
    Full Text:
    tt ct n to r »f ̂J H- I Pr a- St rip pw ^ fe — 1 v ^ *■ J 1 co no

  • The Quality and Price Implications of Ingredient Lists for Dairy Products

    Creator:
    Maruyama, Sara
    Abstract:
    The clean label movement is a persistent, consumer-driven trend that has shifted consumer preferences in favor of foods considered to be more natural. Although lacking legal definitions in food labeling, the terms “natural” and “clean label” are generally used to characterize foods that have short, minimal ingredient lists containing simple...
    Resource Type:
    Masters Thesis

  • Some factors involved in the clarification of whey wine

    Creator:
    Larson, Peter Kebren
    Abstract:
    The development of whey beverages including whey wine has been an area of whey utilization research. One study to produce a commercially salable wine from sweet whey, particularly cheddar whey, was undertaken. It included developing a process to clarify the naturally cloudy wine, monitoring the physical and chemical changes which...
    Resource Type:
    Masters Thesis
    Full Text:
    denaturation. Serum proteins are precipitated with polyphosphates. Hartman and Swanson (17) achieved best

  • An improved solvent extraction of onion oil

    Creator:
    Hernandez-Molinar, Ernesto
    Abstract:
    A simple process to obtain onion oil by direct solvent extraction was proposed. Several solvents commonly utilized in the food industry were tested for their selectivity in the extraction of the oil of onion. Diethyl ether and methylene chloride appeared to be the most suitable solvents for the extraction operation....
    Resource Type:
    Masters Thesis
    Full Text:
    ). Matikkala and Virtanen (1967) found that onions have a potential flavor precursor, the compound L-J

  • Investigating Hop Enzymes

    Creator:
    Kirkpatrick, Kaylyn R.
    Abstract:
    According to conventional wisdom, hops are treated in the brewery as biologically inactive ingredients, added to wort or beer primarily as a flavoring agent. In the past, hops were used in relatively small quantities, with the majority of hop additions made to boiling wort. Converse to traditional hopping practices, modern...
    Resource Type:
    Masters Thesis
    Full Text:
    . (Benitez J. L., 1997). 5 2.1 Hops morphology & physiology The hop cones of female plants

  • Harvest maturity of Cascade and Willamette hops

    Creator:
    Sharp, Daniel C.
    Abstract:
    Hops (Humulus lupulus L.) are primarily used to provide specific characteristics to beer, such as bitterness, aroma, flavor, and microbial stability. The chemical composition of hops, relative to how they are used during the brewing process, dictates the expression of these characteristics. Of the raw ingredients that go into making...
    Resource Type:
    Masters Thesis
    Full Text:
    ............................................................................................................ 42 Dedicated to Cameron J. Sharp (1987-2006) What’s up man? 1

  • Effects of temperature and holding time during pre-blanch on pH, pectic substances and quality characteristics of canned green beans

    Creator:
    Boni, Magloire C.
    Abstract:
    Physical, chemical and sensory attributes were examined on canned green beans (Oregon 1604) of sieve sizes 3 & 4 and 5 & 6 after one and three months of storage at room temperature (RT). The green beans subjected to different pre-blanch conditions in water (T1t1: 160°F - 30 min.; T1t2:...
    Resource Type:
    Masters Thesis
    Full Text:
    . I would also like to thank the O.S.U. Vegetable Crops Farm and Dr. Harry J. Mack for providing us

  • Isolation and survival of Campylobacter jejuni in foods

    Creator:
    Timm, Elizabeth M.
    Abstract:
    The objective of this project was to evaluate various culturing and isolation techniques of Campylobacter jejuni and to develop methods to detect the organism in foods. The morphological, cultural and biochemical characteristics of C. jejuni were studied using developed microbiological methods. A variety of media, broths, microaerophilic atmospheres and diluents,...
    Resource Type:
    Masters Thesis
    Full Text:
    Dean of Graduate Sqhool J n * «.(. * • * A November 24, 1981 Date thesrs

  • A study of factors affecting the extraction of flavor when dry hopping beer

    Creator:
    Wolfe, Peter Harold
    Abstract:
    This work set out to examine the methodologies of dry hopping, compare different hop materials, and look at the extraction behavior of different types of hop compounds. This work consists of two discrete studies, where the first study informed the design of the second. The first study measured the concentrations...
    Resource Type:
    Masters Thesis