Index Catalog // ScholarsArchive@OSU

Effects of cyclopropenoid fatty acids on liver plasma membranes of rainbow trout (Salmo gairdneri)

Creator:: Marino, Donald R. (Donald Robert)
Abstract:: Cyclopropenoid fatty acids (CPFA), which are a group of fatty acids produced by plants of the order Malvales, are known to induce adverse physiological effects when administered to a variety of animal species. A structurally strained cyclopropene ring is present in all CPFA and is believed responsible for the toxic...
Resource Type:: Masters Thesis
Full Text:: : Daniel P. Selivondhidc cyclopropenoid fatty acids (CPFA), which are a group of fatty acids produced

Impact of malolactic fermentation on red wine color and color stability

Creator:: Burns, Tresider R.
Abstract:: Malolactic fermentation (MLF) is an important step in the production of wines and is commonly performed in red or cool climate wines to reduce acidity. In this study the impact of MLF on red wine color and the ability of Oenococcus oeni to degrade compounds important to the development of...
Resource Type:: Masters Thesis
Full Text:: approved:______________________________________________________ James P. Osborne Malolactic

Impact of lees content, nitrogen, and elemental sulfur on volatile sulfur compound formation in Vitis vinifera L. cv. 'Pinot noir' wine

Creator:: Kraft, Daniel N.
Abstract:: One of the most common problems in wine production is the formation of hydrogen sulfide (H₂S) and other volatile sulfur compounds (VSCs), which can mask positive aromas at low concentrations and result in unpleasant aromas such as rotten egg, cabbage, garlic, and rubber at higher concentrations. Despite the large body...
Resource Type:: Masters Thesis
Full Text:: :______________________________________________________ James P. Osborne One of the most common problems in wine production is the formation

Investigation of Bioactive Compounds in Different Types of Fruit Pomace and Their Applications as Bulk Materials for Creating Biocomposite

Creator:: Gouw, Virginia P.
Abstract:: The objectives of this study were to evaluate the physicochemical properties and bioactive compounds from four different types of fruit pomace, including apple, blueberry, raspberry, and cranberry, and further to investigate the feasibility of creating apple pomace based biocomposite boards using thermal compression molding and to optimize the biocomposite formulations...
Resource Type:: Masters Thesis
Full Text:: AN ABSTRACT OF THE THESIS OF Virginia P. Gouw for the

Saccharification and fermentation of lignocellulosic biomass using Trichoderma reesei cellulases and Saccharomyces cerevisiae

Creator:: Chung, Yun-Chin
Abstract:: The efficiency of cellulose hydrolysis under straight saccharification and simultaneous saccharification and fermentation (SSF) conditions was evaluated using three lignocellulosic materials (switchgrass, cornstover, and poplar), which had been pretreated with dilute sulfuric acid under conditions which optimized xylose concentrations in the prehydrolysate liquid. Yields of glucose, cellobiose and ethanol obtained...
Resource Type:: Dissertation
Full Text:: , Dr. Jeff Morrell and Dr. Robert Leichiti, for their time and consideration. I especially appreciate

Influence of Fermentation Temperature and Nutrient Addition Schedules on Sensory and Chemical Characteristics of Traditional Honey Wine

Creator:: Twilley, John M.
Abstract:: Honey wine, also known as mead, is one of the oldest alcoholic beverages known to man. Made primarily from honey, water, and yeast, this beverage has recently been experiencing a resurgence in popularity. It is imperative that commercial producers focus on consistently creating quality products to differentiate themselves from competitors...
Resource Type:: Masters Thesis
Full Text:: . . . . . . . . . . . . . . . . . . . . 33 2.3 p-Values (α = 0.05) for effects of temperature, schedule, and interac- tion between

Investigation of film forming properties of beta-chitosan from jumbo squid pens (Dosidicus gigas) and improvement of water solubility of beta-chitosan, Investigation of film forming properties of β-chitosan from jumbo squid pens (Dosidicus gigas) and improvement of water solubility of β-chitosan

Creator:: Chen, Jeremy L.
Abstract:: The objectives of this project were to investigate the critical factors impacting the physicochemical and antibacterial properties of β-chitosan based films derived from jumbo squid (Dosidicus gigas) pens, and to evaluate the feasibility of improving water solubility of β-chitosan through Maillard reaction. The studies examined the effect of molecular weight...
Resource Type:: Masters Thesis
Full Text:: by molecular weight (Mw), acid and plasticizer types (P < 0.05). High molecular weight (Hw) β

Effects of refrigeration storage and processing technologies on the bioactive compounds and antioxidant capacities of blackberries ('Marion' and 'Evergreen')

Creator:: Wu, Ruyi
Abstract:: The objective of this project was to investigate the effects of refrigeration storage and processing technologies on the quality and nutraceutical benefit of blackberries. 'Marion' and 'Evergreen', the two major blackberry varieties in Oregon, were evaluated in this study. For refrigeration storage, fresh fruit were packed in clam-shell containers right...
Resource Type:: Masters Thesis
Full Text:: processing effects. TA reduced by 36.8% and 46.2% in ‘Marion’ and ‘Evergreen’, respectively (P<0.05) at the

Development of antioxidant dietary fibers from wine grape pomace and their applications as functional food ingredients

Creator:: Tseng, Angela Y.
Abstract:: Wine grape pomace (WGP), the byproduct from winemaking, is a good source of polyphenols and dietary fibers, and may be utilized as antioxidant dietary fibers (ADF) for food applications. The objectives of this thesis research were to first determine the phenolic compounds, antioxidant and antimicrobial activities in red WGP under...
Resource Type:: Masters Thesis
Full Text:: seeds and skins (P) and pomace with skins only (S) from Pinot Noir (PN) and Merlot (M) were studied

Gas chromatography/olfactometry and descriptive analysis of Valencia orange juice

Creator:: Shah, Rohan
Abstract:: Heat treated orange juice, both pasteurized and concentrate, are being increasingly consumed in the U.S. Orange juice is primarily heat treated to increase its shelf life, by curbing the growth of microorganisms; and to inactivate pectin methylesterase, which demethylates pectin and leads to cloud loss in the juice. However, because...
Resource Type:: Masters Thesis
Full Text:: successful in significantly (p<0.05) separating the fresh, pasteurized, and concentrate samples. Orange

Gas chromatography/olfactometry and descriptive analysis of cold-pressed lemon oil aroma

Creator:: Young, Sheri L.
Abstract:: Lemon oil quality is affected by numerous factors including lemon variety, climate, soil type, extraction method, etc.. Therefore, quality largely depends upon the lemons' origin, and aroma profiles of oils obtained throughout the world have potential to vary considerably. This research was conducted to identify differences in the aroma profiles...
Resource Type:: Masters Thesis
Full Text:: chromatography/olfactometry (GCO). A trained sensory panel identified significant differences (p<0.05) in the

Chemical composition of dietary fiber and polyphenols of wine grape pomace skins and development of wine grape (cv. Merlot) pomace extract based films

Creator:: Deng, Qian
Abstract:: The objectives of this project were to investigate the chemical composition of five varieties of wine grape pomace (WGP) skins obtained in the Pacific Northwest of the United States with the emphasis on dietary fiber (DF) and polyphenolic compounds, and further to evaluate the feasibility of developing WGP extract based...
Resource Type:: Masters Thesis
Full Text:: . 55.8-77.5% DM in WWGP) (p<0.05). RWGP contained larger amount of soluble pectin (water soluble

Efficacy of electrolyzed oxidizing (EO) water combined with UV-C light or gas exchange on sanitization of Jalapeno pepper using Serratia marcesens as surrogate for Salmonella

Creator:: Ekundayo, Olufunmilayo R.
Abstract:: Jalapeño peppers are usually consumed raw and fresh with minimal processing. They contain antioxidants and bioactive compounds which are of human health benefits. There have been an increasing number of reports of foodborne outbreaks attributed to inaccessibility of sanitizers to Salmonella , E.coli and Listeria monocytogenes when embedded in fruit...
Resource Type:: Masters Thesis
Full Text:: yeasts showed a significant reduction (p=0.0044 and 0.0134 respectively) among all the treatments and

An evaluation of blackberry harvest sanitation and the ability of foodborne pathogens to survive in blackberry products

Creator:: Sales, Melissa M.
Abstract:: Blackberries, genus Rubus, are an important Oregon agricultural commodity. In their fresh and processed forms, they offer many health benefits and may be able to help Americans better achieve fruit consumption recommendations because of convenience and pleasant sensory qualities. However, the susceptibility of blackberry products to contamination with bacterial pathogens...
Resource Type:: Masters Thesis
Full Text:: . ‘Triple Crown’ mid-late harvest samples were significantly higher than the early harvest samples (p

Development and Characterization of Novel Muffin Products for Promoting Sustainability

Creator:: Shih, Yi-Ting
Abstract:: Brewers' spent grain (BSG), the byproduct from beermaking, is a good source of protein and dietary fiber and may be utilized as a functional ingredient for food applications such as bakery goods. Starch-based film is well-known for its safety, edibility, and renewability. Starch films with the incorporation of cellulose nanofiber...
Resource Type:: Masters Thesis
Full Text:: : 105 °C impingement and 40 °C hot-air drying. The impingement drying led to significantly (P<0.05

Sensory and chemical analysis of 1997 Oregon Pinot noir enzyme treated wines

Creator:: Goldberg, Naomi
Abstract:: Pinot noir has a reputation for lower color stability than other red wine varieties. Because it has relatively low anthocyanin and phenolic content and lacks acylated anthocyanin pigments compared to other red vinifera varieties, color extraction and stability are particularly important. Varying the processing during fermentation of red wine can...
Resource Type:: Masters Thesis
Full Text:: colorimeter results showed all low enzyme treated wines were significantly (p<0.05) more red-purple (lower

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:: compared to untreated controls (P≤0.05). Rinsing with tap water produced reductions of 0.38 log units in

Investigation of Optimal Extraction Conditions and Microencapsulation Technique for Stabilizing Anthocyanins and Polyphenols from Fruit Materials

Creator:: Wang, Wenjie
Abstract:: The objectives of this research were to investigate the optimal conditions for anthocyanins extraction from different anthocyanin rich fruit and to develop microencapsulation formulation for improving stability of anthocyanin extracts. In the extraction optimization study, two extraction methods, "conventional solvent extraction (CE)" and "ultrasound-assisted extraction (UE)" for three different anthocyanin-rich...
Resource Type:: Masters Thesis
Full Text:: the optimal level for each factor (P< 0.05). The extraction optimization was determined based

Bitterness modifying properties of hop polyphenols

Creator:: McLaughlin, Ian R.
Abstract:: This study examined whether polyphenols contribute a harsh bitterness to beer, and how polyphenols may otherwise modify beer bitterness in the presence of iso-a-acids. The experimental portions of this project were divided into effectively two segments. The first section of the study encompassed groundwork polyphenol extraction development, and the examination...
Resource Type:: Masters Thesis
Full Text:: curve (p<0.001). Similarly, the results from the FCP easily separated the treatments by bitterness

Development of a lexicon for staling aromas in North American lager and analysis of consumer preference and difference

Creator:: Edwards van Muijen, Christina Veronique
Abstract:: Staling in beer is inevitable. Oxidation and increased temperatures are the main causes of stale flavors in bottled beers. Since 1934, research has been done to identify compounds and pathways involved in creating stale flavors. Although many research papers report stale flavors, there is not a lexicon per se of...
Resource Type:: Masters Thesis
Full Text:: (p <0.05) between samples stored at 380C for 2 weeks and the control (The results showed no

Science and efficacy of mild sodium hydroxide treatments in enzyme-based wheat straw-to-glucose processing

Creator:: Sophonputtanaphoca, Supaporn
Abstract:: The work described in this dissertation focused on chemistry related to the use of aqueous sodium hydroxide as a treatment in the processing of wheat straw. A major emphasis was the comprehensive evaluation of straw component partitioning due to sodium hydroxide (NaOH) processing. This was evaluated over a range of...
Resource Type:: Dissertation
Full Text:: . Amount of acetyl groups, ferulic acid, and p-‐coumaric acid generated

Investigation of Eco-friendly, Bio-based Methods to Produce High Quality and Water-resistant Apple Pomace Biocomposites Using Molded Pulp Technology

Creator:: Lang, Clara V.
Abstract:: The overall goal of this study was to utilize apple pomace, the byproduct from juice processing, as a renewable source of fiber to create sustainable packaging using molded pulp technology. The goal was accomplished through two studies: 1) to modify apple pomace fibers for increasing relative cellulose composition and improving...
Resource Type:: Masters Thesis
Full Text:: status and ability to significantly (P < 0.05) decrease extractives from apple pomace and improve board

Hop bittering compounds and their impact on peak bitterness on lager beer

Creator:: Fritsch, Annette N.
Abstract:: Hop derived bitter compounds, including alpha-acids, reduced and non-reduced iso-alpha-acids, were evaluated for their contribution to peak bitter intensity in lager beer. Alpha-acids are the precursors to the major bittering components in beer (iso-alpha-acids). Typically, alpha-acids do not survive the brewing process, but if a product is dry-hopped, they may...
Resource Type:: Masters Thesis
Full Text:: Food Science Department as a whole and in particular, Cindy Lederer, Bob Durst, Jeff Clawson, and my

The effect of hopping technology on lager beer flavor and flavor stability and the impact of polyphenols on lager beer flavor and physical stability

Creator:: Aron, Patricia M.
Abstract:: Beer is one of the most extensively consumed beverages world-wide and it is almost always brewed with hops (Humulus lupulus, L.). Hops provide beer with bitterness, aroma, flavor and texture and also enhance specific beer properties such as foam stability, clarity (colloidal stability), color, flavor stability and microbial stability. Hops...
Resource Type:: Dissertation
Full Text:: support in turning me into a hop queen. My sincere gratitude goes to Jeff Clawson for all of his help

Light Backscatter: Shedding New Light on Milk Coagulation

Creator:: Miller, Rachel A.
Abstract:: Milk collected from individual cows (n= 31) was centrifuged to equalize fat composition and was tested during chymosin-induced coagulation to compare the influences of somatic cell level, breed, parity, protein composition, and lactation stage on coagulation rate. Coagulation rate was determined using diffuse reflectance. Pearson correlation coefficients were calculated for...
Resource Type:: Honors College Thesis
Full Text:: , Ben Krahn, Jeff Clawson, Dan Smith, and the Department of Food Science for all of their assistance

Analysis of proanthocyanidin A2 and its presence in various commercial products

Creator:: Koerner, Jayma L.
Abstract:: Proanthocyanidins (PACs) containing A-type linkages, like those found in cranberry, have been implicated as beneficial phenolic compounds in human health, but much research is still required to better understand their activity fully. One major impediment to progress has been the existence of effective analytical methods for A-type PAC quantification. This...
Resource Type:: Masters Thesis
Full Text:: collection for chapter 3. Dr. Jungmin Lee provided preliminary mass spectrometry data for chapter 3. Jeff

Feasibility of developing wine grape pomace fortified baked goods for health promotion

Creator:: Walker, Rebecca M.
Abstract:: Wine grape pomace (WGP) as a source of antioxidant dietary fiber was used to fortify bread and muffins bakery goods. Pinot Noir wine grape pomace (RWGP) and Pinot Grigio wine grape pomace (WWGP) replaced wheat flour at concentration between 5-20% (w/w). The finished bread and muffin products were evaluated for...
Resource Type:: Honors College Thesis
Full Text:: advice during my time visiting their lab. I would also like to acknowledge Cindy Lederer, Jeff Clawson

Factors that Influence the Sensory Characteristics of Dry-hopped Beer

Creator:: Vollmer, Daniel M.
Abstract:: When hops are added to beer, varying degrees of hoppy aroma persist in the finished beer as a result of a number of factors. Dry-hopping is a technique whereby hops are added to beer post-fermentation to leverage the maximum aroma potential of the hop essential oils while minimizing bitterness contribution...
Resource Type:: Dissertation
Full Text:: Thomas Shellhammer and his right-hand man, Jeff Clawson. Tom, I would like to graciously thank you for

Aroma and flavor of cachaca, Brazilian rum

Creator:: Brown, Laurie L. (Laurie Lee)
Resource Type:: Masters Thesis
Full Text:: , James Batdorf, Jared Jorgensen, Jeff Clawson, John Cowden, Kate Wall, Mike Bennet, Nate Armbrust

Factors that Influence the Aroma and Monoterpene Alcohol Profile of Hopped Beer

Creator:: Sharp, Daniel C.
Abstract:: Hop aroma in beer is related to the unique compositional chemistry of the hops used in the brewing process. While the range of these compositions is quite diverse and primarily dependent on hop cultivar¹, other studies have also shown that cultivation, seasonality, harvesting², processing³⁴, and storage practices⁵⁶ contribute to differences...
Resource Type:: Dissertation
Full Text:: beers at some of the world’s most iconic and historical breweries. Thanks to Jeff Clawson for his

Flavor comparison of ultra high temperature processed milk heated by Ohmic heating and conventional methods

Creator:: He, Juan
Abstract:: Ultra high temperature (UHT) processing can extend shelf life of milk to several months without refrigeration, which is more convenient and energy saving than pasteurized milk. However, the poor acceptance caused by "cooked" flavors limits its marketing growth, especially in United States. Ohmic heating, which has a more uniform and...
Resource Type:: Masters Thesis
Full Text:: . Yanyun Zhao, Dr. Alan Bakalinsky, Dr. James Osborne, Dr. Michael Penner, Dr. Cindy Lederer, Jeff

Antimicrobial effects of wine on enteric pathogens in a model stomach

Creator:: Just, Jessica R.
Abstract:: There have been several epidemiological studies linking alcohol consumption to a decreased risk of contracting illness from foodborne bacterial contamination. To study this phenomenon, we examined the survival of Escherichia coli 0157:H7 and Salmonella typhimurium in grape juice and wine and then designed a model stomach to investigate the effect...
Resource Type:: Masters Thesis
Full Text:: , Vivek and Lotika Savant, Jeff Clawson, John Cowden, Mike Schaadt, and Brian and Ted Gamble at GoodDog

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:: Jeff Clawson, the Oregon State University Brewing Science Lab and the graduate students of the

Harvest maturity of Cascade and Willamette hops

Creator:: Sharp, Daniel C.
Abstract:: Hops (Humulus lupulus L.) are primarily used to provide specific characteristics to beer, such as bitterness, aroma, flavor, and microbial stability. The chemical composition of hops, relative to how they are used during the brewing process, dictates the expression of these characteristics. Of the raw ingredients that go into making...
Resource Type:: Masters Thesis
Full Text:: street sports with Owen. To the Shellhammers…Cheers! Thanks to Jeff Clawson for his patience in the

Effect of whey concentrate crystallization parameters on lactose crystal forms

Creator:: Nonnemacher, Melissa L.
Abstract:: Effects of whey concentrate crystallization parameters of temperature, pH, and length of time of crystallization on lactose crystal forms and amount of lactose crystallized were investigated. Effect of crystallization parameters on freeze-dried powder quality was also investigated. Lactose crystal forms were observed in x-ray crystal diffraction patterns of freeze-dried whey...
Resource Type:: Masters Thesis
Full Text:: too numerous to mention. Additional thanks go to Jeff Clawson, for assistance with the freeze-dryer

Evaluation of the effects of nutrient supplementation on low nitrogen Chardonnay

Creator:: Specht, Anna Louise
Abstract:: Low nitrogen Chardonnay juice from an Oregon winery was fermented with a series of nutrient supplements, including diammonium phosphate (DAP), Fermaid K, Superfood, yeast extract, yeast hulls and thiamine. These treatments were evaluated for their contribution to the yeast assimilable nitrogen content (YANC) of the juice, which consists of the...
Resource Type:: Masters Thesis
Full Text:: the Effects of Nutrient Supplementation on Low Nitrogen Chardonnay. Abstract approved- -7" -p«__

Protein adsorption on chitosan-polyanion complexes : application to aqueous food processing wastes

Creator:: Savant, Vivek
Abstract:: Chitosan has been proposed as a "natural" coagulating agent to solve wastewater problems. The main hindrance in this commercial chitosan application has been its low cost effectiveness. The hypothesis in our research is that chitosan complexes with natural polyanions is more effective than chitosan alone, particularly in recovering low concentration...
Resource Type:: Dissertation
Full Text:: , Jessica, Nate, Uri, John, Meg, Jeff and Anna. Each one of you had a positive effect on my life here at

Use of hedonic scales among Chinese, Koreans, and Thais

Creator:: Yeh, Lue-Lih
Abstract:: To satisfy the desires of consumers in global markets for new products, it is essential that the cross-cultural differences in product acceptance are understood. An important aspect in cross-cultural research is the measurement tool of product acceptance. The most common scale for acceptance testing is the 9-point hedonic scale that...
Resource Type:: Masters Thesis
Full Text:: Department of Food Science: Lotika, Vivek, Naomi, Rohan, Andrea, Jeff, Cindy, Sylvia, Anna, Shuo, Dr

Impact of weak and strong acids on the destruction of lactic acid bacteria during high pressure processing

Creator:: Sarangapani, Rama Krishna
Abstract:: High hydrostatic pressure (HHP) affects the pH of weak acids due to an increased degree of acid dissociation while under pressure. The temporary pH reduction by high pressure in such a case may influence the barotolerance of microorganisms. The objective of this study was to determine the impact of weak...
Resource Type:: Masters Thesis
Full Text:: with the operation of high pressure equipment. In addition I would like to thank Jeff Clawson for all

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:: sincere thanks to Jeff Clawson and his brewing group for their time and help in my study. They are very

Hop Kilning Temperature Sensitivity of Dextrin-Reducing Enzymes in Hops

Creator:: Rubottom, Lindsey N.
Abstract:: Kilning, which is the drying operation in hop cultivation, is a processing step that can have a tremendous impact on hop quality. Historically, hops have been dried at temperatures ranging from 140-155°F. In the last decade, growers have moved toward kilning hops at lower temperatures averaging between 125-140°F in the...
Resource Type:: Masters Thesis
Full Text:: appreciated being welcomed in with open arms. I would like to offer thanks to Jeff Clawson, thank you for

Evaluating the Impact of Dissolved Oxygen and Aging on Dry-Hopped Aroma Stability in Beer

Creator:: Barnette, Bradley M.
Abstract:: It is generally recognized within the brewing industry that hop aroma and flavor in beer changes as beer ages post-packaging. Lager beer staling has been the primary focus of research investigations, with dry-hopped beers receiving limited attention. In the interest of exploring dry-hopped beer staling, this study investigated the impact...
Resource Type:: Masters Thesis
Full Text:: the guidance, and mentorship during my brewing science education. To Jeff Clawson, I thank you for

Quality assessment of Asian noodles made from U.S. wheat flours using sensory descriptive analysis

Creator:: Janto, Mimi
Abstract:: As a major wheat exporter to countries all over the world, the United States has to produce wheat that satisfy different quality requirements requested by their customers. Over the past decade the United States has encountered a major problem, that of losing market share in Asia to Canada and Australia....
Resource Type:: Masters Thesis
Full Text:: , Vivek, Anne, Naomi, Andrea, Lue Lih, Jeff, Cindy, Sylvia, Shuo, Anna, Laurie, Mei-Fei, Sirinmas

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:: system away from school; grandad, mom, dad, Jeff, Tristan, and Magyar. They have picked me up

Examining Environmental and Genetic Influences on the Brewing Performance of Hops (Humulus lupulus) and Barley (Horduem vulgare)

Creator:: Van Simaeys, Karli R.
Abstract:: In short, the brewing process uses hot water to extract fermentable sugars from malt to make a wort that is bittered by hops and finally fermented by yeast to produce beer. The four key ingredients in brewing are malt, water, hops, and yeast. Malt is perhaps the key ingredient, as...
Resource Type:: Masters Thesis
Full Text:: accomplish. I would also like to thank Jeff Clawson for his expertise and dedication to the brewing

Changes in fruit flavor intensity in sucrose based model systems : effects of pH level, acid type, and sourness

Creator:: Cowden, John D.
Abstract:: Acidulants are an important functional ingredient group in the food industry, providing sourness, lowering pH, ensuring safe processing, and extending shelf life. Hence, understanding the effect of acids on sensory characteristics of foods is critical. Of the many topics dealing with acidulants, sourness is a topic where considerable research has...
Resource Type:: Masters Thesis
Full Text:: thanks to the many friends I have met along the way Ae, Heather, I-mm, Jeff, Tina, Lotika and Vivek

A study of factors affecting the extraction of flavor when dry hopping beer

Creator:: Wolfe, Peter Harold
Abstract:: This work set out to examine the methodologies of dry hopping, compare different hop materials, and look at the extraction behavior of different types of hop compounds. This work consists of two discrete studies, where the first study informed the design of the second. The first study measured the concentrations...
Resource Type:: Masters Thesis
Full Text:: of it. A significant portion of that expertise and enthusiasm comes from Jeff Clawson, who helped

Human bitterness detection thresholds of hop acids in beer and honey

Creator:: Kolpin, Kathryn M.
Abstract:: Alpha acids are found in the lupulin glands of hops cones. These acids have no bitterness of their own, but can be isomerized and subsequently hydrogenated to form bitter iso-α-acids and tetrahydroiso-α-acids respectively. Current literature values for the detection thresholds of iso-α-acid and tetrahydroiso-α-acid in lager beer have been reported...
Resource Type:: Masters Thesis
Full Text:: also like to thank Jeff Clawson for his help in the brewery, and his friendship. Thanks are also due

Dry-Hop Induced Refermentation: An Overview and an Investigation of Agronomic Influences on Hop Diastatic Potential

Creator:: Stokholm, Arnbjørn
Abstract:: Beer brewing, broadly speaking, consists of two stages, a hot side and a cold side. The hot side occurs in the brewhouse and consists of steeping malted grain in hot water to extract sugars, separating the steeping liquid (wort) from the solids, and boiling the wort with an addition of...
Resource Type:: Masters Thesis
Full Text:: attempting sports with all of you. To Jeff Clawson, and the brewhouse team, thank you for all your work

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:: like to thank Dr. Robert J. McGorrin, Jeff Clawson, Linda Dunn, Linda Hoyser, Christina Hull, Iola

Cross-cultural sweetness preferences for a sports drink

Creator:: Chung, Seo-Jin
Abstract:: Asian countries have become one of the largest export markets for US food developers during the past decade. Understanding consumer expectations and needs in a cross-cultural framework has gained importance for new products to succeed in the international markets. A sports-drink, which is a functional drink for athletes, has been...
Resource Type:: Masters Thesis
Full Text:: grateful. To all my sensory lab friends, Judy, Shuo, Tina, Chary, Laurie, Lotika, I-Min, Anna, Jeff

Contribution of Farm Level Milk Sourcing on Non-Starter Lactic Acid Bacteria (NSLAB) in Cheddar, and the Assessment of High Resolution Melt Analysis used for Species Identification

Creator:: Baird, Christopher S.
Abstract:: Non-starter lactic acid bacteria (NSLAB) are found at low levels in fresh raw milk and are important to the dairy industry because of their potential impact on the flavor and texture of yogurt, sour cream, and cheese. The purpose of this study was to evaluate three methods for the identification...
Resource Type:: Masters Thesis
Full Text:: . lactis subsp. lactis were not significantly different (p-value>0.05) (Table 2). Lb. rhamnosus and Lb

Effect of high pressure at low temperature on the molecular structure and functionality of dairy proteins

Creator:: Walker, Marcia Kaye, 1961-
Abstract:: High hydrostatic pressure processing (HPP) is a nonthermal process in which foods are subjected to pressures in the range of 100-700 MPa at room temperatures or higher. HPP is effective in reducing microbial counts and enzyme activity. The ability of HPP to modify the functional properties of proteins has become...
Resource Type:: Dissertation
Full Text:: pressure would have a future in food processing and for helping to make it a part of my future. Jeff

Foam enhancing properties of hop bitter acids and propylene glycol alginate

Creator:: Kunimune, Takeshi
Abstract:: The following two projects have been carried out to clarify the impact of these foam stabilizers, and to compare their foam stabilizing power to one another as well as the cling ability. The first project investigated the impacts of four commercially available hop- derived foam stabilizers; iso-alpha-acid (Iso), rho(dyhydro)-iso-alpha-acid (Rho),...
Resource Type:: Masters Thesis
Full Text:: Technology were unbelievably kind and supportive. Especially Jeff Clawson deserves one of my biggest

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:: nerds, and it was an unforgettable experience working with my friends and colleagues: Jeff Clawson

New development of beta-chitosan from jumbo squid pens (Dosidicus gigas) and its structural, physicochemical, and biological properties, New development of β-chitosan from jumbo squid pens (Dosidicus gigas) and its structural, physicochemical, and biological properties

Creator:: Jung, Jooyeoun
Abstract:: β-chitin/chitosan extracted from newly utilized jumbo squid (Dosidicus gigas) pens were investigated in respect to their physicochemical properties, polymeric structures, deacetylation and depolymerization characteristics, and antioxidant and antibacterial activities. These functional properties were further compared with α-chitin/chitosan prepared from shrimp shells. Due to the low mineral content (< 1%) and...
Resource Type:: Dissertation
Full Text:: Dr. Robert McGorrin, Brian Yorgey, Jeff Clawson, and office staffs in the Food Science and

The potential role of aliphatic gamma- and delta-lactones in beer fruit aroma

Creator:: Hotchko, Rachel Ann
Abstract:: This work set out to examine the potential contribution of five aliphatic lactones, γ-nonalactone, γ-decalactone, γ-dodecalactone, δ-decalactone and δ-dodecalactone to stone fruit aroma in beer. This work consists of three related studies; lactone olfaction thresholds, additive/synergistic aroma effects and a gas-chromatography-mass-spectrophometry method of analysis. First was the determination of these...
Resource Type:: Masters Thesis
Full Text:: were invaluable and allowed me to grow as a researcher and student. I would also like to thank Jeff

Cellulose Nanomaterial Incorporated Edible Coatings for Improving Storability of Postharvest Fruit: Mechanisms, Development and Validation

Creator:: Deng, Zilong
Abstract:: The overall objective of this dissertation study was to develop and validate the performance of cellulose nanomaterials (CNs) incorporated fruit coatings for improving the storability of postharvest pears and bananas under various storage conditions. Four specific studies were conducted to fulfill the research objectives as stated below. First, cellulose nanocrystal...
Resource Type:: Dissertation
Full Text:: , Dr. Jeff Nason and Dr. Kate Schilke for allowing me to continuously use the analytical instruments

Approaches to The Optimization of Honey-Based Fermentations

Creator:: Kartik, Kritika
Abstract:: The fermentation of honey-based musts has been a feature of civilization for millennia. Typically comprised of 75-90% (w/w) simple (i.e. fermentable) sugars, the glucose and fructose present are readily fermented by either pitched or adventitious micro-organisms. Nevertheless, despite its venerable heritage, honey-based fermentations are prone to inconsistency, and it is...
Resource Type:: Masters Thesis

Initial velocity analyses of milling effects on rates of enzyme-catalyzed saccharification of native wheat straw

Creator:: Nguyen, Quynh M.
Abstract:: There is considerable interest in developing environmentally friendly processes for the economical conversion of biomass plant material to biofuels, bioproducts and biomaterials. One approach to such a conversion process is to make use of enzymes for the conversion of plant polysaccharides to simple sugars; the simple sugars could then be...
Resource Type:: Masters Thesis
Full Text:: the data using in this research. Thanks to my friends Binh Phung and Jeff Goby, who had supported

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:: : Pattie Aron, Fiorella Cerpa, Jessica Cortell, Richard Ntuli, Jeff Clawson, Bob Durst, John Lahmann

Investigating the Quality Dynamics of American Aroma Hops Intended for Dry-Hopping Beer

Creator:: Lafontaine, Scott R.
Abstract:: Historically, brewers have used dry-hopping (a cold extraction of nonvolatile and volatile chemicals from hops into fermenting or finished beer) to increase the microbial stability and shelf life of their beer. As hoppy beer styles have gained in popularity over the last decade (2007-2017), the objective of dry-hopping has turned...
Resource Type:: Dissertation
Full Text:: degree (particularly, Dr. Clifford Pereira, Jeff Clawson, Dr. Joy Waite-Cusic, Dr. Juyun Lim, Ryan Howe

The influence of hop drying parameters on aroma hop quality in American deep bed drying

Creator:: Rubottom, Lindsey N.
Abstract:: American hop growers have historically dried hops in the range of 140-155°F/ 60-68°C using deep bed kilns (24 – 32 inches/ 60 – 81 cm), but over the last 10 years they have shifted to lower temperatures (125 -135 °F/ 52 – 57°C) for drying new American aroma cultivars. Reduced...
Resource Type:: Dissertation
Full Text:: Jeff Clawson for all the tips and hiking suggestions for getting outdoors in Oregon and for his help

Aroma qualities of raw hops and hops in beer by trained panel free-choice profiling

Creator:: Stucky, Gregory J.
Abstract:: Hops contribute many desirable aromas to beer. Traditionally hop aromas have been described by the point of addition in the brewing process (dry-hop, finish-hop, or kettle-hop). The compounds present in the oil provide a wide range of aroma qualities. Since the composition of the oil is different for each hop...
Resource Type:: Masters Thesis
Full Text:: Jeff Claws on for allowing me to continually pepper him with questions about brewing beer. He was

Understanding the principles and procedures to retain green and red pigments in thermally processed peels-on pears (Pyrus communis L.)

Creator:: Ngo, Thao Xuan
Abstract:: Thermal stabilization of chlorophyll and anthocyanin on pear peels during thermal process was investigated in this study. The green color of peels-on thermally processed (canned) pears was successfully retained by complexation of magnesium-free chlorophyll with zinc ions, and the red pigments were stabilized through anthocyanin-stannous complexation and polymerization of pear...
Resource Type:: Dissertation
Full Text:: phenolics and pigments and their precious time to run the HPLC. I am grateful to Brian Yorgey and Jeff

The Biotransformation of Hop Aroma: An Exploration into Yeasts' Ability to Release Polyfunctional Thiols in Beer

Creator:: Molitor, Richard W.
Abstract:: The biotransformation of hop aroma via yeast is a prominent topic in the brewing industry with considerable interest placed on how yeast can enhance volatile thiol production during wort fermentation. Three potent thiols are known contributors to tropical qualities in wine and beer aroma, specifically 3-mercaptohexan-1-ol (3MH), 3-mercaptohexyl acetate (3MHA),...
Resource Type:: Masters Thesis
Full Text:: past five years. Jeff Clawson, you may not know it, but I look up to you as a role model. You have

Suppression of sourness in binary and tertiary model mixture solutions

Creator:: Savant, Lotika
Abstract:: Addition of acids to foods allows for enhanced food safety. Acids are the primary form of defense against microbial contamination in refrigerated foods, while use of acids in conjunction with heat or high hydrostatic pressure processing lowers energy usage resulting in cost reduction. However, addition of acids to food or...
Resource Type:: Dissertation
Full Text:: always be grateful. I must also mention all my friends from OSU - Laurie, Rohan, Tina, Anton, Jeff

Development of anthocyanins and proanthocyanidins in Pinot noir grapes and their extraction into wine

Creator:: Pastor del Rio, Jose L.
Abstract:: Color stability and mouth feel quality are two of the most important aspects of red wine quality. Anthocyanins and proanthocyanidins are responsible for these attributes and it has been shown that weather conditions during the growing season and grape maturity can effect these components in wine. However, investigations into proanthocyanidin...
Resource Type:: Masters Thesis
Full Text:: project. To the OSU Department of Horticulture, Jeff Cygan and Scott Robbins for maintaining the

The Efficiency of Dry-hopping and Strategies for the Better Utilization of Dry-hops

Creator:: Hauser, Dean G.
Abstract:: The popularity of hop-forward American craft beers has had a profound impact on the use of hops as an ingredient; where hops were once thought of as the “spice” of beer, they may now be considered the primary driver of flavor in beer styles such as American India Pale Ales....
Resource Type:: Masters Thesis
Full Text:: this thesis. To Jeff Clawson for his brewing expertise, and for being a calming influence during my

Do Oak Barrels Contribute To The Variability of The Microbiome of Barrel-Aged Beers?

Creator:: Shayevitz, Avi M.
Abstract:: Lambic and other barrel-aged beer styles are gaining popularity in the United States and Europe and are often treated as a premium product that can command a premium price. However, these styles can be prone to spoilage during the barrel-aging process, which represents a significant time and product commitment by...
Resource Type:: Masters Thesis

Investigation of Hot-Air (HA) Drying Conditions and Shell Cracking Mechanism and Development of Radio-Frequency (RF) Dielectric Heating for Ensuring Quality and Reducing Shell Cracking of Oregon Hazelnuts (Corylus avellana L.)

Creator:: Wang, Wenjie
Abstract:: Oregon produces 99% US hazelnuts (Corylus avellana L.), occupying 3% world production. To ensure the quality and food safety of hazelnuts (inshells or kernels), industry and federal standards require freshly harvested nuts to be cleaned and dried to reach a final moisture content (MC) of inshells < 10%, MC of...
Resource Type:: Dissertation
Full Text:: faculty, lovely office ladies (Sarah, Debby, Christina, and Holly) and staff (Zak, Jeff and Brian) at

Instrumental and sensory texture profile analysis of Asian wheat noodles

Creator:: Pipatsattayanuwong, Siriporn
Abstract:: Texture, a critical property of Asian wheat noodles, is normally assessed by sensory evaluation. However, sensory evaluation may be impractical for wheat breeders and noodle researchers who need to evaluate a large number of samples and have limited sample. Instrumental Texture Profile Analysis (TPA) has been widely employed to evaluate...
Resource Type:: Dissertation
Full Text:: , Laurie, Cindy, Jeff, Anna, and Shuo, for making the sensory lab my home. Special thanks to Sirinmas

The Role of Alcohol Content on Sensory Aroma Detection Thresholds in Beer

Creator:: Peltz, Meghan Lynne
Abstract:: This work set out to examine whether ethanol content can influence the human detection of volatile hop compounds in beer. Advances in chromatography have identified hundreds of chemical compounds in the essential oil of hops but only a fraction are directly associated with "hoppy" aroma. To screen compounds, sensory detection...
Resource Type:: Masters Thesis
Full Text:: for brewing science resonates at Oregon State from the students, department and especially Jeff

Understanding aroma impacts of four important volatile sulfur compounds in Oregon Pinot noir wines

Creator:: Tsai, I-Min
Abstract:: Sensory properties of four important volatile sulfur compounds, dimethyl disulfide (DMDS), diethyl disulfide (DEDS), methanethiol (MeSH) and ethanethiol (EtSH), were determined in base Oregon Pinot noir wine in order to understand their impacts on wine aroma. Detection thresholds of these four compounds in base wine were determined first. All four...
Resource Type:: Dissertation
Full Text:: for helping my thesis. Thank Dr. Jim Kennedy and Jeff Clawson for helping me make Pinot noir wine

Aroma investigation of ‘Marion’ and thornless blackberries in Pacific Northwest of America

Creator:: Du, Xiaofen
Abstract:: The objectives of this study are to 1) qualitatively and quantitatively measure the odor-active compounds in ‘Marion’ blackberry; 2) compare the aroma profiles of advanced selections and new cultivars of thornless blackberry cultivars with ‘Marion’; 3) study the development of furaneol in ‘Marion’ during ripening and; 4) investigate the distribution...
Resource Type:: Dissertation
Full Text:: year’s Christmas party. I thank Dr. Alan Bakalinsky, Dr. Yanyun Zhao, Sindy Lederer, Jeff Clawson

Spatiotemporal Distributions of Bacteria in the Cheddar Production Environment

Creator:: Johnson, Jared D.
Abstract:: Given the many significant roles that bacteria play in modern food manufacturing, it is crucial that we have a fundamental understanding of how bacterial communities assemble and behave in the food manufacturing environment. The focus of this dissertation was to investigate both the spatial and temporal distributions of microbial communities...
Resource Type:: Dissertation
Full Text:: . ................................................................................................. 127 LIST OF TABLES Table Page Table 3-1. P-values from the

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:: Kennedy, Dr. James Osborne, Dan Smith, Jeff Clawson, and Bob Durst. I acknowledge Dr. James Osborne

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