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Filtering by: Creator Navarrete, Ricardo, Jr. Remove constraint Creator: Navarrete, Ricardo, Jr. 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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Optimization and computer control of batch retort process operations : conduction-heated foods

Creator:

Simpson-Rivera, Ricardo Jose

Resource Type:

Masters Thesis

Full Text:

AN ABSTRACT OF THE THESIS OF Ricardo Jos6 Simpson-Rivera for
Development of antioxidant dietary fibers from wine grape pomace and their applications as functional food ingredients

Creator:

Tseng, Angela Y.

Abstract:

Wine grape pomace (WGP), the byproduct from winemaking, is a good source of polyphenols and dietary fibers, and may be utilized as antioxidant dietary fibers (ADF) for food applications. The objectives of this thesis research were to first determine the phenolic compounds, antioxidant and antimicrobial activities in red WGP under...

Resource Type:

Masters Thesis

Full Text:

. Reference Anderson, J. W., Baird, P., Davis Jr, R. H., Ferreri, S., Knudtson, M., Koraym, A., Waters, V
Experimental and mathematical procedures for the estimation of shelf-life : application to temperature-abused chilled seafood

Creator:

Almonacid-Merino, Sergio Felipe

Abstract:

The validation and potential use of mathematical models to estimate the shelf-life of refrigerated food exposed to temperature abuse and basing such estimations on microbial growth was analyzed. Combined heat transfer, microbial growth models, and non-parametric statistical procedures formed a computer-based predictive tool to assess shelf-life and estimate the accuracy...

Resource Type:

Masters Thesis

Full Text:

Food Science and Technology. I want to thank specially my friends Ricardo and Chock who in one way or
Time-temperature effects on Cheddar cheese ripening : sensory and microbiological changes

Creator:

Kirby, Constance Lamb

Resource Type:

Masters Thesis

Full Text:

related experimental data presented. Graduate student assistants Jorge Bouzas, Ricardo Simpson and
Assessing the impact of temperature on grape phenolic metabolism

Creator:

Cohen, Seth D.

Abstract:

Many climatic factors influence grape berry composition including nutrient status, water availability, biotic stress, sun exposure and temperature. Previous research examined the effects of many factors listed above and much progress has been made. It is often difficult, however, to separate effects that typically confound each other, such as sun...

Resource Type:

Masters Thesis

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Academic Affiliation

Food Science and Technology5

Advisor

Torres, J. Antonio3
Kennedy, James A.1
Zhao, Yanyun1

Commencement Year

Commencement Year range begin – Commencement Year range end

Current results range from 1991 to 2013

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Committee Member

Daeschel, Mark1
Davis, Joel1
Deinzer, Max L.1
Goddik, Lisbeth1
Kolbe, Edward1
more Committee Members »

Creator

Almonacid Merino, Sergio Felipe1
Cohen, Seth D.1
Kirby, Constance Lamb1
Simpson Rivera, Ricardo Jose1
Tseng, Angela Y.1

Date

Date range begin – Date range end

Current results range from 1990 to 2012

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Decade

2010-20191
2000-20091
1990-19993

Degree Field

Food Science and Technology[remove]5

Degree Level

Master's[remove]5

Degree Name

Master of Science (M.S.)5

File Format

application/pdf1

Language

English [eng]5

License

All rights reserved2

Non-Academic Affiliation

Oregon State University. Graduate School5

Peer Reviewed

No5

Resource Type

Masters Thesis5

Rights Statement

Copyright Not Evaluated3
In Copyright2

Subject

Antioxidants1
Canned foods -- Sterilization -- Mathematical models1
Cheddar cheese1
Cheese -- Microbiology1
Dairy products -- Flavor and odor1
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