Index Catalog // ScholarsArchive@OSU

Extending shelf-life of fresh-cut pears

Creator:: Dong, Xiaoling
Abstract:: Different concentrations of various browning inhibitors and a firming agent were evaluated to prevent browning and softening of Bartlett, Bosc and Anjou pear slices during cold storage at 2-4°C. Browning inhibition effect of Semperfresh, Snow Fresh and cysteine were compared with that of 4-hexylresorcinol (4-HR). The effect of ripeness on...
Resource Type:: Masters Thesis
Full Text:: AN ABSTRACT OF THE THESIS OF Xiaoling Dong for the degree of

Radiation pasteurization of raw and chlortetracycline-treated shrimp

Creator:: Awad, Ahmed Ali
Abstract:: Pasteurization radiation offers a new means of extending the refrigerated storage life of foods. This procedure avoids many of the undesirable changes which result when sterilization radiation is used and still eliminates most of the spoilage organisms. Shrimp was treated with 5 ppm chlortetracycline and subjected to pasteurization levels of...
Resource Type:: Masters Thesis
Full Text:: AN ABSTRACT OF THE THESIS OF Ahmed Ali Awad for the M. S

The effect of cultivar maturity and frozen storage time on the cell wall polysaccharide composition of muskmelon(Cucumis melo)

Creator:: Simandjuntak, Valencius
Abstract:: The effect of frozen storage time on the composition of the cell wall polysaccharide (CWP) of muskmelon (Cucumis melo) cultivars at different stages of maturity was investigated. Changes in composition, firmness, drip loss, and color of Cantaloupe and Honey Dew melon flesh were determined at three stages of maturity and...
Resource Type:: Masters Thesis
Full Text:: . G. L. Reed, Superinten- dent of the Hermiston Research and Agriculture Extension Center, Oregon

Factors Affecting the Efficacy of Depuration for Decreasing Vibrio parahaemolyticus Contamination in Pacific Oysters (Crassostrea gigas)

Creator:: Hou, Yishu
Abstract:: Vibrio parahaemolyticus is a foodborne pathogen recognized as the leading cause of acute gastroenteritis associated with consumption of raw and undercooked seafood, particularly raw oysters, with major symptoms of nausea, vomiting, abdominal cramps and diarrhea. It is estimated that 45,000 cases of V. parahaemolyticus infection occur each year in the...
Resource Type:: Masters Thesis
Full Text:: ABSTRACT OF THE THESIS OF Yishu Hou for the degree of Master of Science in Food Science and Technology

Relative Health Effects of Intake of High-Fat Diets Enriched with Raspberry Fiber and Raspberry Polyphenol in C57B/J6 Mice

Creator:: Sturm, Marlena L.
Abstract:: BACKGROUND: Consumption of raspberry products have been observed to produce healthful effects and reduce weight gain and positively shift metabolism in mice fed obesigenic diets. In the past, our lab has successfully shown a reduction in weight gain for mice consuming RPC+HF vs. mice fed HF alone. Currently, there is...
Resource Type:: Masters Thesis
Full Text:: Microsoft Word - Sturm Thesis 2018.docx AN ABSTRACT OF THE

Refrigerated seawater depuration for reducing Vibrio parahaemolyticus contamination in raw Pacific oysters (Crassostrea gigas)

Creator:: Yang, Qianru
Abstract:: Vibrio parahaemolyticus is a seafood-borne pathogen that can cause gastroenteritis in humans. This study investigated the effectiveness of refrigerated seawater (5°C) depuration on reducing V. parahaemolyticus in raw Pacific oysters (Crassostrea gigas). Raw Pacific oysters were inoculated with a mixed culture of five clinical strains of V. parahaemolyticus and depurated...
Resource Type:: Masters Thesis
Full Text:: Microsoft Word - Yang_thesis.doc AN ABSTRACT OF THE THESIS

Investigating Hop Enzymes

Creator:: Kirkpatrick, Kaylyn R.
Abstract:: According to conventional wisdom, hops are treated in the brewery as biologically inactive ingredients, added to wort or beer primarily as a flavoring agent. In the past, hops were used in relatively small quantities, with the majority of hop additions made to boiling wort. Converse to traditional hopping practices, modern...
Resource Type:: Masters Thesis
Full Text:: AN ABSTRACT OF

Development of a process for production of cantaloupe juice concentrate and determination of its composition and quality

Creator:: Galeb, Abduljalil Derhm Saeed
Abstract:: Fresh ripe, cantaloupes were processed into juice and juice concentrate. Processing trials were conducted on fresh and frozen fruits with and without rind. The effects of maceration enzymes and fining agents on yield and quality were investigated. Compositional measurement included °Brix, pH, titratable acidity, formol values, ascorbic acid content, total...
Resource Type:: Masters Thesis
Full Text:: AN ABSTRACT OF THE THESIS OF Abdulialil D. S. Galeb for the

Influence of Processing Parameters on the Inactivation of Salmonella spp. During the Cooking Step of Jerky Production Using a Commercial-Scale Dehydrator

Creator:: Minarsich, Joey
Abstract:: United States Department of Agriculture-Food Safety and Inspection Service (USDA-FSIS) guidelines for beef jerky processing support producers' ability to satisfy the performance standard requirements for achieving a 5-log reduction in Salmonella and E. coli O157:H7. The first compliance guide for jerky processors was created in response to several Salmonella outbreaks...
Resource Type:: Masters Thesis
Full Text:: States Department of Agriculture-Food Safety and Inspection Service (USDA-FSIS) guidelines for beef

Anthocyanin pigment, nonvolatile acid and sugar composition of blackberries

Creator:: Fan-Chiang, Ho-ju
Abstract:: The pigments of blackberry fruit were investigated by analytical and preparative high performance liquid chromatography (HPLC) to characterize anthocyanin patterns in commercially important blackberry (Rubus eubatus) cultivars and selections. Five anthocyanin pigments were detected in Evergreen blackberry and they were identified as cyanidin-3-glucoside, cyanidin-3-rutinoside, pentosecyanidin derivative and two acylated cyanidin...
Resource Type:: Masters Thesis
Full Text:: , AN ABSTRACT OF THE THESIS OF Ho-ju Fan-Chian2 for the

ScholarsArchive@OSU

Extending shelf-life of fresh-cut pears

Radiation pasteurization of raw and chlortetracycline-treated shrimp

The effect of cultivar maturity and frozen storage time on the cell wall polysaccharide composition of muskmelon(Cucumis melo)

Factors Affecting the Efficacy of Depuration for Decreasing Vibrio parahaemolyticus Contamination in Pacific Oysters (Crassostrea gigas)

Relative Health Effects of Intake of High-Fat Diets Enriched with Raspberry Fiber and Raspberry Polyphenol in C57B/J6 Mice

Refrigerated seawater depuration for reducing Vibrio parahaemolyticus contamination in raw Pacific oysters (Crassostrea gigas)

Investigating Hop Enzymes

Development of a process for production of cantaloupe juice concentrate and determination of its composition and quality

Influence of Processing Parameters on the Inactivation of Salmonella spp. During the Cooking Step of Jerky Production Using a Commercial-Scale Dehydrator

Anthocyanin pigment, nonvolatile acid and sugar composition of blackberries

Limit your search

Academic Affiliation

Advisor

Commencement Year

Committee Member

Creator

Contributor

Date

Decade

Degree Field

Degree Level

Degree Name

File Format

Language

License

Location

Non-Academic Affiliation

Peer Reviewed

Resource Type

Rights Statement

Subject

Search Constraints

Search Results

Limit your search