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Quality assessment of Asian noodles made from U.S. wheat flours using sensory descriptive analysis

Creator:: Janto, Mimi
Abstract:: As a major wheat exporter to countries all over the world, the United States has to produce wheat that satisfy different quality requirements requested by their customers. Over the past decade the United States has encountered a major problem, that of losing market share in Asia to Canada and Australia....
Resource Type:: Masters Thesis
Full Text:: . Over the past decade the United States has encountered a major problem, that of losing market share

Cross-cultural sweetness preferences for a sports drink

Creator:: Chung, Seo-Jin
Abstract:: Asian countries have become one of the largest export markets for US food developers during the past decade. Understanding consumer expectations and needs in a cross-cultural framework has gained importance for new products to succeed in the international markets. A sports-drink, which is a functional drink for athletes, has been...
Resource Type:: Masters Thesis
Full Text:: , and United States evaluated sports-drink samples at four sweetener levels. Respondents' expected

Flavor comparison of ultra high temperature processed milk heated by Ohmic heating and conventional methods

Creator:: He, Juan
Abstract:: Ultra high temperature (UHT) processing can extend shelf life of milk to several months without refrigeration, which is more convenient and energy saving than pasteurized milk. However, the poor acceptance caused by "cooked" flavors limits its marketing growth, especially in United States. Ohmic heating, which has a more uniform and...
Resource Type:: Masters Thesis
Full Text:: , this shelf‐stable milk has met with limited acceptability by the consumer in the United States. The

Low-temperature post-harvest processing for reducing Vibrio parahaemolyticus and Vibrio vulnificus in raw oysters

Creator:: Chae, Minjung
Abstract:: Oysters are filter-feeding bivalves, which filter water for nutrients and often accumulate contaminants and human pathogens such as Vibrio parahaemolyticus and Vibrio vulnificus naturally occurring in the marine environment. These naturally occurring pathogens have been frequently isolated from raw shellfish, particularly oyster, in the United States and are recognized as...
Resource Type:: Masters Thesis
Full Text:: frequently isolated from raw shellfish, particularly oyster, in the United States and are recognized as the

Do Oak Barrels Contribute To The Variability of The Microbiome of Barrel-Aged Beers?

Creator:: Shayevitz, Avi M.
Abstract:: Lambic and other barrel-aged beer styles are gaining popularity in the United States and Europe and are often treated as a premium product that can command a premium price. However, these styles can be prone to spoilage during the barrel-aging process, which represents a significant time and product commitment by...
Resource Type:: Masters Thesis
Full Text:: other barrel-aged beer styles are gaining popularity in the United States and Europe and are often

Alterations in growth, lipid metabolism and P:O ratios in mice fed Sterculia foetida oil

Creator:: Lehman, Michael Wesley
Abstract:: Cyclopropenoid fatty acids (CPFA) are natural components of cottonseed oil, a major food oil in the United States. The ability of CPFA to cause abnormal biochemical and physiological effects when fed to laboratory and farm animals has prompted an investigation of their effects on mice. Between 0.05 and 0.55% CPFA...
Resource Type:: Masters Thesis
Full Text:: fatty acids (CPFA) are natural components of cottonseed oil, a major food oil in the United States

Induction of autoantibodies in MRL/lpr mice exposed to 2% aniline denatured low-erucic acid rapeseed oil, an oil associated with the Spanish Toxic Oil Syndrome

Creator:: Richards, Carolyn L. K.
Abstract:: In 1981, illegal processing of rapeseed oil by a Spanish oil refinery resulted in the mass foodborne illness epidemic known as Toxic Oil Syndrome (TOS). The toxic oil associated with this epidemic was sold in neighborhood markets and by itinerant salesmen as inexpensive olive oil. Ingestion of the toxic oil...
Resource Type:: Masters Thesis
Full Text:: . EMS occurred in the United States in 1989, and the symptoms of this illness parallel TOS quite

Electrolyzed oxidizing water treatment for reducing Vibrio contamination in oysters

Creator:: Ren, Tingting
Abstract:: Oysters can be easily contaminated with spoilage and pathogenic bacteria through contaminated waster. The United States produces more than 27 million pounds of oysters each year and most of them are sold and consumed raw without further processing. Growth of naturally contaminating bacteria in oysters during storage results in loss...
Resource Type:: Masters Thesis

A study of factors affecting the efficiency of maturity separation of peas by sodium chloride brine flotation

Creator:: Chavasit, Visith
Abstract:: The problem in green pea grading system by using brine flotation is loss of some less mature peas (generally regarded as higher in quality and price) in the sinker fraction (lower quality). Green peas were sampled from the production line as follows: (1) blanched but ungraded peas, (2) floater fraction,...
Resource Type:: Masters Thesis
Full Text:: floater and sinker fractions were tested using the standard brine flotation test (United States

Use of hedonic scales among Chinese, Koreans, and Thais

Creator:: Yeh, Lue-Lih
Abstract:: To satisfy the desires of consumers in global markets for new products, it is essential that the cross-cultural differences in product acceptance are understood. An important aspect in cross-cultural research is the measurement tool of product acceptance. The most common scale for acceptance testing is the 9-point hedonic scale that...
Resource Type:: Masters Thesis
Full Text:: United States (US) with American consumers. However, no research has been reported in the literature

ScholarsArchive@OSU

Quality assessment of Asian noodles made from U.S. wheat flours using sensory descriptive analysis

Cross-cultural sweetness preferences for a sports drink

Flavor comparison of ultra high temperature processed milk heated by Ohmic heating and conventional methods

Low-temperature post-harvest processing for reducing Vibrio parahaemolyticus and Vibrio vulnificus in raw oysters

Do Oak Barrels Contribute To The Variability of The Microbiome of Barrel-Aged Beers?

Alterations in growth, lipid metabolism and P:O ratios in mice fed Sterculia foetida oil

Induction of autoantibodies in MRL/lpr mice exposed to 2% aniline denatured low-erucic acid rapeseed oil, an oil associated with the Spanish Toxic Oil Syndrome

Electrolyzed oxidizing water treatment for reducing Vibrio contamination in oysters

A study of factors affecting the efficiency of maturity separation of peas by sodium chloride brine flotation

Use of hedonic scales among Chinese, Koreans, and Thais

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