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Filtering by: Creator Burgett, D. Michael Remove constraint Creator: Burgett, D. Michael Degree Field Food Science and Technology Remove constraint Degree Field: Food Science and Technology Resource Type Masters Thesis Remove constraint Resource Type: Masters Thesis

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  • The preparation and human taste detection of low degree of polymerization glucose oligomers

    Creator:
    Pullicin, Alexa J.
    Abstract:
    There is growing evidence that humans and other animals can taste certain starch hydrolysis products, namely, maltooligosaccharides (MOS), and that their detection is independent of the known sweet receptor, T1R2 T1R3. The overall goal of this study was to further investigate the taste perception of low degree-of-polymerization (DP) MOS in...
    Resource Type:
    Masters Thesis
    Full Text:
    . Michael Burgett for expressing interest in my work, and being part of my defense committee. I would

  • 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

  • Characterization of factors affecting pectinmethylesterase activity in cucumber fruit

    Creator:
    Turk, Farzaneh
    Abstract:
    Pectinmethylesterase (PME) activity in fresh cucumber fruit was determined. The effects of several cationic species, temperature, pH, and acetic acid on the activity of cucumber PME was investigated. The efficacy of blanching, infiltration with CaCl₂ or acetic acid, and fermentation with 0 and 40 mM CaCl₂ on inhibition of cucumber...
    Resource Type:
    Masters Thesis
    Full Text:
    my appreciation to Drs. Walter D. Loomis, Michael H. Penner, and Shawn A. Mehlenbacher for serving

  • Impact of seasonal variation and growing environment on blackberry aroma

    Creator:
    Wang, Yuanyuan
    Abstract:
    Blackberries have been enjoyed for their delicious flavor and high nutritional value for hundreds of years. In North America, blackberries were cultivated since 1850-1860. Blackberries have their characteristic and unique aromas depending on the cultivar and growing conditions. The objective of this study was to evaluate the impact of seasonal...
    Resource Type:
    Masters Thesis
    Full Text:
    Seasonal Variation and Growing Environment on Blackberry Aroma Abstract approved: XT Dr. Michael

  • Flavor development of cheddar cheese under different manufacturing practices

    Creator:
    Lemus, Freddy Mauricio
    Abstract:
    Cheddar Cheese samples (good cheese, weak cheese, cheese made with pasteurized milk, cheese made with heat-shocked milk, cheese from production plant A, cheese from production plant B, cheese made with adjunct culture, and cheese made without adjunct culture), were evaluated during the ripening stage. Proteolysis was studied by a fractionation...
    Resource Type:
    Masters Thesis
    Full Text:
    approved: Michael C. Qian Cheddar Cheese samples (good cheese, weak cheese, cheese made with

  • Hydrolytic methods for the quantification of fructose-equivalents in herbaceous biomass

    Creator:
    Nguyen, Stefanie K.
    Abstract:
    A low, but significant, fraction of the carbohydrate portion of herbaceous biomass may be composed of fructose/fructosyl-containing components (“fructose equivalents”); such carbohydrates include sucrose, fructo-oligosaccharides, and fructans. Standard methods used for the quantification of structural-carbohydrate-derived neutral monosaccharide-equivalents in biomass are not particularly well suited for the quantification of fructose equivalents...
    Resource Type:
    Masters Thesis
    Full Text:
    Fructose-Equivalents in Herbaceous Biomass Abstract approved: Michael H. Penner

  • Quantification of fructose equivalents in straw extracts

    Creator:
    Kim, Eugene
    Abstract:
    Cereal and commercial grass-seed straws are abundant plant biomass materials that are currently being considered for application in industrial processes aimed at the production of biofuels, biomaterials, and biochemicals. The carbohydrate fraction of these straws is of particular interest in this context due to its chemical functionality and relative ease...
    Resource Type:
    Masters Thesis
    Full Text:
    : Michael H. Penner Cereal and commercial grass-seed straws are abundant plant biomass materials that

  • Effect of Regulated Deficit Irrigation on Malbec and Syrah Grape and Wine Quality

    Creator:
    Yuan, Xiaoxi
    Abstract:
    The water status of grape vine throughout the growing season is a primary determinant of vine vigor and berry composition. The concentrations of volatile compounds and precursors in grape berries are highly influenced by viticultural practices. Imposing a water deficit on the vine during berry development is an important vineyard...
    Resource Type:
    Masters Thesis
    Full Text:
    Abstract approved: _____________________________________________________ Michael C. Qian

  • Impact of Pre-fermentation Cold Soak Conditions on Pinot Noir Wine Quality

    Creator:
    Fu, Mengying
    Abstract:
    Wine volatile composition is one of the most important components of wine quality, and it is greatly affected by multiple factors, including grape variety, viticultural practices, and winemaking procedures. Pre-fermentation cold soak is one of the winemaking techniques widely undertaken by winemakers to modify their red wine quality. Imposing a...
    Resource Type:
    Masters Thesis
    Full Text:
    Michael C. Qian Wine volatile composition is one of the most important components of wine

  • Aroma-active compounds in 'Centennial', 'Citra' and 'Nelson Sauvin' hop varieties and their aroma contribution to dry-hopped beer

    Creator:
    Feng, Shi
    Abstract:
    The objectives of this study were to 1) measure and compare the compositional differences of essential oil among three hop cultivars ('Centennial’, 'Citra' and 'Nelson Sauvin'), 2) identify the odor-active aroma compounds in three varieties of hops and 3) investigate the behavior of hop-derived aroma compounds in beers prepared by...
    Resource Type:
    Masters Thesis
    Full Text:
    : Michael C. Qian The objectives of this study were to 1) measure and compare the compositional