Index Catalog // ScholarsArchive@OSU

The effect of sucrose, aspartame, acesulfame-K and blended aspartame/acesulfame-K on orange and strawberry flavor in model solutions

Creator:: Wiseman, Jennifer Jo
Abstract:: The effect of sweeteners on fruit flavor perception was studied through the use of fruitiness power functions for unsweetened and sweetened model systems. In the first part of the study, two isosweet concentrations of aspartame and sucrose were determined and combined with five concentrations of orange and strawberry flavorants. Fruitiness...
Resource Type:: Masters Thesis
Full Text:: Effect of Sucrose. Aspartame. Acesulfame-K and Blended Aspartame/acesulfame-K on Orange and

Bacillus subtilis endospore coat protein solubilization methods for studying effects of high pressure precessing

Creator:: Gandhi, Kalpesh K.
Abstract:: Spores of foodborne pathogens such as Clostridium botulinum, Clostridium perfringens and Bacillus cereus are widely distributed in nature. Presence of those spores in food products, particularly C. botulinum spores in vacuum packed, ready-to-eat low-acid products, is a great safety concern. The research here described is a first effort towards understanding...
Resource Type:: Masters Thesis
Full Text:: AN ABSTRACT OF THE THESIS OF Kalpesh K. Gandhi for the degree

Intrinsic and extrinsic quality of West Coast albacore tuna (Thunnus alalunga)

Creator:: Wheeler, Sena C.
Abstract:: The purpose of this study is to identify the intrinsic and extrinsic quality characteristics of West Coast albacore tuna (Thunnus alalunga). Albacore tuna were troll caught off the Oregon coast and transferred to the Oregon State University Seafood laboratory in Astoria, Oregon. Core samples were extracted from six designated body...
Resource Type:: Masters Thesis
Full Text:: Extrinsic Quality of West Coast Albacore Tuna (Thunnus alalunsd). Abstract approved: Michael T. Morris

Application of ozone as a disinfectant for commercially processed seafood

Creator:: Hansen, Jenny K.
Abstract:: Pacific oysters (Crassostrea gigas), Alaska pink salmon (Oncorynchus gorbuscha) roe and chum salmon (Oncorynchus keta) fillets were treated with aqueous ozone in both pilot plant and commercial settings to determine its effect on shelf-life and microbial changes. The microbial quality was analyzed by conducting pyschrotrophic and coliform plate counts on...
Resource Type:: Masters Thesis
Full Text:: request. / \J' u Jenny K. Hansen, Author ACKNOWLEDGEMENTS I would like to thank my professors

The stability of ascorbic acid in bottled cranberry-based beverages under home-use conditions

Creator:: Wong, Geoffrey K.
Abstract:: Commercially bottled, vitamin C-fortified, cranberry juice cocktail and cranberry-apple (cranapple) juice drinks were stored at 5°C under simulated home-use conditions. Ascorbic acid (AA) and dehydroascorbic acid (DHA) levels were evaluated over a period of seven days by high performance liquid chromatography (HPLC). Total vitamin C content was also determined by...
Resource Type:: Masters Thesis
Full Text:: AN ABSTRACT OF THE THESIS OF Geoffrey K. Wong for the degree of

Characterization of Pacific whiting proteinase P-II and partial cloning of cathepsins L and K cDNA from rainbow trout liver

Creator:: Nickel, Xianbin F.
Abstract:: Proteinase P-II purified from parasitized Pacific whiting muscle was previously identified to be one form of cathepsin L. It appeared to be present in three isozymatic forms on non-denaturing PAGE gel stained for activity. Its autolytic degradation was observed on SDS-PAGE gel under its optimum condition, 55°C and pH 5.5,...
Resource Type:: Masters Thesis
Full Text:: of Pacific Whiting Proteinase P-II and Partial Cloning of Cathepsins L and K cDNA from Rainbow

Development of methods for analysis and sensory threshold determination of malt derived flavor components in beer

Creator:: Lukes, Bryce K.
Abstract:: Malt, wort and beer samples representing a single pilot brew were extracted from Celite columns with Freon 114. Total extracts were analyzed by gas chromatography/mass spectrometry. Compounds were identified that were unique or common to beer, wort or malt and quantities present were determined for those common to the three...
Resource Type:: Masters Thesis
Full Text:: AN ABSTRACT OF THE THESIS OF Bryce K. Lukes for the degree of

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:: ABSTRACT ON THE THESIS OF Stefanie K. Nguyen for the degree of Master of Science in Food Science

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:: isolated from outbreaks occurred on the West Coast of the U. S. from 1979 to 1995 revealed that 98% of

Investigating Potential Environmental Sources for Coliforms in Cheddar Cheese Production

Creator:: Selover, Brandon J.
Abstract:: The production of Cheddar cheese is a complex process with multiple potential sources of undesirable bacteria, including those that have negative impacts on product quality (spoilage organisms) and those that are used to evaluate sanitary conditions in the production environment (indicator organisms). The dairy industry commonly uses coliform bacteria as...
Resource Type:: Masters Thesis
Full Text:: %) harbored low levels of Enterobacter sp., Escherichia fergusonii, Klebsiella pneumoniae, and K. variicola

ScholarsArchive@OSU

The effect of sucrose, aspartame, acesulfame-K and blended aspartame/acesulfame-K on orange and strawberry flavor in model solutions

Bacillus subtilis endospore coat protein solubilization methods for studying effects of high pressure precessing

Intrinsic and extrinsic quality of West Coast albacore tuna (Thunnus alalunga)

Application of ozone as a disinfectant for commercially processed seafood

The stability of ascorbic acid in bottled cranberry-based beverages under home-use conditions

Characterization of Pacific whiting proteinase P-II and partial cloning of cathepsins L and K cDNA from rainbow trout liver

Development of methods for analysis and sensory threshold determination of malt derived flavor components in beer

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

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

Investigating Potential Environmental Sources for Coliforms in Cheddar Cheese Production

Limit your search

Academic Affiliation

Advisor

Commencement Year

Committee Member

Conference Name

Creator

Contributor

Date

Decade

Degree Field

Degree Level

Degree Name

File Format

Funding Body

Language

License

Location

Non-Academic Affiliation

Peer Reviewed

Resource Type

Rights Statement

Subject

Search Constraints

Search Results

Limit your search