Index Catalog // ScholarsArchive@OSU

Efficacy of water, sodium hypochlorite, peroxyacetic acid, and acidified sodium chlorite for reducing microorganisms on in-shell hazelnuts

Creator:: Weller, Lisa D.
Abstract:: Hazelnuts are commonly consumed raw and are valued for their numerous health benefits and antioxidant properties. Increased foodborne illness outbreaks associated with Salmonella and Escherichia coli O157:H7 contamination of tree nuts and peanuts generate a need for improving agricultural sanitation procedures. Food-safe chemical sanitizers have shown promise for reducing pathogenic...
Resource Type:: Masters Thesis
Full Text:: AN ABSTRACT OF THE THESIS OF Lisa D. Weller for

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
Full Text:: pretext AN ABSTRACT OF THE THESIS OF Seth D. Cohen for

Investigating the effects of temperature on secondary metabolism in Vitis vinifera L. cv. merlot berries

Creator:: Cohen, Seth D.
Abstract:: Grapes (e.g. Vitis vinifera L.) are one of the more important fruit crops from an economic standpoint with world market values over 550 million US dollars in 2007 and 2008, second to apples (United States Department of Agriculture). While a satisfactory level of ripeness is of primary concern, the quality...
Resource Type:: Dissertation
Full Text:: AN ABSTRACT OF THE THESIS OF Seth D. Cohen for the degree of Doctor of Philosophy in Food

Yeast protein release during fermentation and aging in a model wine

Creator:: Rowe, Jeffrey D.
Abstract:: Yeast mannoproteins released during the process of aging wine on the yeast lees have been reported to make important contributions to wine quality. However, few mannoproteins have been identified in wine and their lifespan during aging is unknown. As a first step towards better understanding the contributions of yeast mannoproteins...
Resource Type:: Masters Thesis
Full Text:: OF Jeffrey D. Rowe for the degree of Master of Science in Food Science and Technology

Use of ion-exchange and direct osmotic concentration technologies for processing cantaloupe juice

Creator:: Galeb, Abduljalil D. S.
Resource Type:: Dissertation

Extraction and production of n-3 polyunsaturated fatty acid concentrate from Pacific sardines (Sardinops sagax)

Creator:: Okada, Tomoko
Abstract:: Intrinsic characteristics of Pacific sardines were determined. The lipid content in sardines was initially low (6.79%) in the beginning ofthe season, increased to 22.95% in mid-August, and decreased slightly by the end of September. An inverse correlation (R² = -0.90) was found between lipid and moisture content. Analysis showed that...
Resource Type:: Dissertation
Full Text:: . Charles D. Boyer, Dr. Robert J. McGorrin, Dr. Yi-Cheng Su, and Dr. Andrew S. Ross) for their generous

Physicochemical and microbiological characteristics of surimi seafood under thermal and E-beam processing

Creator:: Jaczynski, Jacek
Abstract:: Effects of thermal and electron beam (e-beam) processing on microbial inactivation and physichochemical properties of surimi and surimi seafood were investigated. Thermal-death-time (TDT) concept was used to model Staphylococcus aureus inactivation by heat and e-beam. Gurney-Lurie charts were used to estimate temperature during thermal processing of surimi seafood. Dose mapping...
Resource Type:: Dissertation
Full Text:: and 8.2 cm of surimi seafood, respectively. The D-value for thermally inactivated S. aureus was 0.65

Effects of Pediococcus spp. on Oregon Pinot noir

Creator:: Strickland, Matthew T.
Abstract:: This research investigated the effects of Pediococcus spp. on Oregon Pinot noir wines. Pediococcus (P. parvulus (7), P. damnosus (1), P. inopinatus (1)) isolated from Oregon and Washington state wines demonstrated differences in their susceptibility to SO₂ with some isolates growing well in model media at 0.4 mg/L molecular SO₂....
Resource Type:: Masters Thesis
Full Text:: P. inopinatus OW-8 having greater than 5 mg/L. D-lactic acid production varied between isolates

Separation and detection of cellooligosaccharides on cellulose thin-layer chromatography

Creator:: Sookavatana, Narumon
Abstract:: Linear oligosacchardies of 1,4 linked β-D-glucopyranose are commonly referred to as cellodextrins (CD) or cellooligosaccharides (CO). They are of interest to those working in disciplines involving cellulose chemistry because they are often used as model substrates for cellulose itself. They are of interest to food scientists and nutritionists because they...
Resource Type:: Masters Thesis
Full Text:: approved: Michael H. Penner Linear oligosacchardies of 1,4 linked P-D-glucopyranose are commonly

Effect of organic production system and harvest date on the quality of blackberry fruit for fresh and processed markets

Creator:: Liu, Mingyang
Abstract:: Blackberry (Rubus sp.) fruit are a good source of phenolic compounds and anthocyanins, and are consumed in fresh and processed forms. Though organic products become more popular, limited information is available about how different organic production methods affect the post-harvest quality of blackberry fruit. The objective of this project was...
Resource Type:: Masters Thesis
Full Text:: humidity for up to 12 d. Physicochemical properties, including decay, leakage, pH, titratable acidity (TA

ScholarsArchive@OSU

Efficacy of water, sodium hypochlorite, peroxyacetic acid, and acidified sodium chlorite for reducing microorganisms on in-shell hazelnuts

Assessing the impact of temperature on grape phenolic metabolism

Investigating the effects of temperature on secondary metabolism in Vitis vinifera L. cv. merlot berries

Yeast protein release during fermentation and aging in a model wine

Use of ion-exchange and direct osmotic concentration technologies for processing cantaloupe juice

Extraction and production of n-3 polyunsaturated fatty acid concentrate from Pacific sardines (Sardinops sagax)

Physicochemical and microbiological characteristics of surimi seafood under thermal and E-beam processing

Effects of Pediococcus spp. on Oregon Pinot noir

Separation and detection of cellooligosaccharides on cellulose thin-layer chromatography

Effect of organic production system and harvest date on the quality of blackberry fruit for fresh and processed markets

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