Index Catalog // ScholarsArchive@OSU

Evaluation of the Labeled Hedonic Scale (LHS): Obtaining higher level data in consumer testing for product development research

Creator:: Hammond, Samuel J.
Abstract:: Among sensory and food scientists, the 9-point hedonic scale has been the most commonly used scale for measuring liking and disliking of products. Recently, the Labeled Hedonic Scale (LHS) was developed to overcome some recognized limitations of the 9-point hedonic scale. One of the claimed advantages of the LHS is...
Resource Type:: Honors College Thesis
Full Text:: Hammond Thesis Final Draft

The influence of polyphenols and humulinones on bitterness in dry-hopped beer

Creator:: Parkin, Ellen Jane
Abstract:: This research sought to determine the origin of bitterness as a result of dry-hopping. An unhopped ale was dry-hopped and examined in the controlled dry-hop experiment and commercial beers were examined for chemical changes from dry-hopping in the commercially dry-hopped beer survey. This thesis work suggested specific bitter hop components...
Resource Type:: Masters Thesis
Full Text:: AN ABSTRACT OF THE THESIS OF Ellen Jane Parkin for

The characterization of the MFO system in rainbow trout fed cruciferous vegetables

Creator:: Haight, Lynn Ellen
Abstract:: Several compounds have been shown to induce the mixed function oxidase enzyme system of animals, and also to inhibit tumor formation. Included in this category are several vegetables and isolated vegetable components from the Cruciferae family. In this study rainbow trout were fed blanched freeze-dried cauliflower, broccoli, or Brussel sprouts...
Resource Type:: Masters Thesis
Full Text:: AN ABSTRACT OF THE THESIS OF Lynn Ellen Haight for the degree

The effect of erythorbic acid on the determination of ascorbic acid levels in selected foods by high performance liquid chromatography and spectrophotometry

Creator:: Tuan, Shenhsiu
Abstract:: A high performance liquid chromatography (HPLC) procedure using a LiChrosorb-NH₂ column and a eluant buffer of 75:25 (v/v) of acetonitrile:0.05 M KH₂P0₄, pH 5.95, was developed for the successful separation and determination of ascorbic and erythorbic acids in selected food samples. Application of the method, which is sensitive, rapid and...
Resource Type:: Masters Thesis
Full Text:: graduate committee: Dr. Ronald E. Wrolstad, Dr. Donald L. MacDonald, Dr. Ellen K. Pikitch. I extened my

Purification and characterization of polyphenol oxidases of Royal Anne cherries (Prunus avium L.)

Creator:: Benjamin, Namrod David
Resource Type:: Dissertation
Full Text:: OXIDASES OF ROYAL ANNE CHERRIES (PRUNUS AVIUM L. ) Abstract approved: ^^^- - -- ■ -■ , Morris

Production of SO₂ and SO₂ binding compounds by Saccharomyces cerevisiae during the alcoholic fermentation and the impact on wine lactic acid bacteria

Creator:: O'Neil, Allison L.
Abstract:: Malolactic fermentation (MLF) is important in the production of wines as it reduces acidity through the conversion of malic acid to lactic acid. However, successful MLF can be difficult to achieve due to yeast antagonism of the bacterium responsible for the secondary fermentation, Oenococcus oeni. In particular, yeast produced sulfur...
Resource Type:: Masters Thesis
Full Text:: THESIS OF Allison L. O’Neil for the degree of Master of Science in Food Science and Technology

The isolation and characterization of naturally occurring antioxidants in blackstrap, sugarcane molasses

Creator:: Carter, Amanda L.
Resource Type:: Masters Thesis
Full Text:: AN ABSTRACT OF THE THESIS OF Amanda L. Carter for the degree

Sensory, microbiological, chemical, and rheological properties of reduced sodium Cheddar cheese

Creator:: Schroeder, Carla L.
Abstract:: The effect of reducing sodium chloride in Cheddar cheese was studied. Milled curd from a split-lot was salted at selected NaCl concentrations and analyzed through aging by sensory and rheological tests. Estimation of differences in compositional analysis, lactic acid populations, degree of proteolysis, water activity, and pH were also determined....
Resource Type:: Masters Thesis
Full Text:: AN ABSTRACT OF THE THESIS OF Car la L. Schroeder for the

The microbial stability of refrigerated intermediate moisture foods

Creator:: Li, Ken-yuon
Abstract:: The lag phase, the specific growth rate, the minimum a [subscript w] required for growth and the temperature characteristic of Fsendomonas fluorescens, Brochothrix thermosphacta, Salmonella typhlmurium, Streptococcus faecalis and, Staphylococcus aureus have been studied in liquid model media under controlled temperature and a [subscript w] conditions. The results show that...
Resource Type:: Dissertation
Full Text:: appreciation to the members of my committee, Dr. John L. Fryer, Dr. Sonia Anderson, Dr. J. Michael Hudson

The bitterness intensity of oxidized hop acids : humulinones and hulupones

Creator:: Algazzali, Victor Alexander
Abstract:: The goal of this research was to investigate the bitterness intensity of known hop acid oxidation products, humulinones and hulupones. This was carried out by first creating suitable extracts of humulinones and hulupones of high purity for sensory testing. Using previously established oxidation methods and the addition of preparative liquid...
Resource Type:: Masters Thesis
Full Text:: intervals, ranging from 8 mg/L to 40 mg/L for the humulinones and hulupones. Additionally, a set of beers

ScholarsArchive@OSU

Evaluation of the Labeled Hedonic Scale (LHS): Obtaining higher level data in consumer testing for product development research

The influence of polyphenols and humulinones on bitterness in dry-hopped beer

The characterization of the MFO system in rainbow trout fed cruciferous vegetables

The effect of erythorbic acid on the determination of ascorbic acid levels in selected foods by high performance liquid chromatography and spectrophotometry

Purification and characterization of polyphenol oxidases of Royal Anne cherries (Prunus avium L.)

Production of SO₂ and SO₂ binding compounds by Saccharomyces cerevisiae during the alcoholic fermentation and the impact on wine lactic acid bacteria

The isolation and characterization of naturally occurring antioxidants in blackstrap, sugarcane molasses

Sensory, microbiological, chemical, and rheological properties of reduced sodium Cheddar cheese

The microbial stability of refrigerated intermediate moisture foods

The bitterness intensity of oxidized hop acids : humulinones and hulupones

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