Index Catalog // ScholarsArchive@OSU

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:: incorporated into yogurt (Y), Italian (I) and Thousand Island (T) salad dressings. TPC, RSA and dietary fiber

Development of optimum pasteurization conditions for surimi seafood

Creator:: Shie, Jin-Shan
Resource Type:: Masters Thesis
Full Text:: anchTechnology Dean of GraduatarSchool at^c I understand that my thesis will become part of the permanent

A study of antimutagenicity in yogurt

Creator:: Sudarshan, Nadathur R.
Abstract:: The purpose of this study was to identify antimutagens in yogurt active against the experimental colon carcinogen, N-methyl-N'-nitro-N-nitrosoguanidine (MNNG). Our initial experiments showed that acetone extracts of yogurt, or milk fermented by various lactic acid bacteria were antimutagenic against MNNG and 3,2'-dimethyl-4-aminobiphenyl (DMAB) in the Ames test (Salmonella typhimurium TA...
Resource Type:: Dissertation
Full Text:: APPROVED: i Major Professor, representing Food Science and Technology _«—— y i • 1 £ J :—|—a-z

Impact of pre-fermentation maceration techniques on yeast populations and color of Pinot noir wine

Creator:: Zook, Molly L.
Abstract:: The quality of red wine is primarily determined by the flavor, aroma, and color. A common wine making technique used to improve these characteristics is the pre-‐fermentation maceration. In this study two pre-fermentation maceration techniques were used, one was a traditional cold soak and the second involved addition of dry...
Resource Type:: Honors College Thesis
Full Text:: BIBLIOGRAPHY Álvarez, I., Aleixandre, J.L., García, M.J., Lizama, V. 2006. Impact of prefermentative

The Role of Ascorbic Acid, β-Cyclodextrins, and Alternative Substrates in Dictating Rates of Polyphenol Oxidase-Catalyzed Browning in Potato-Based Reaction Mixtures

Creator:: Jiang, Shu
Abstract:: Enzymatic browning is a consequence of a series of reactions initiated by polyphenol oxidase (PPO)-catalyzed quinone formation. Unwanted browning negatively affects food quality and lowers consumer acceptability. Thus, there is general interest in strategies to control enzymatic browning. Cyclodextrins are cyclic glucan oligosaccharides that form inclusion complexes with a number...
Resource Type:: Dissertation
Full Text:: I understand that my dissertation will become part of the permanent collection of Oregon State

“Red Light, Yellow Light!”: Evaluating the Anti-Listerial Potential of Bacillus Isolate Metabolites Using a High-Throughput Chromogenic Assay”

Creator:: Johnson, Taylor S.
Abstract:: Listeria monocytogenes contamination continues to pose challenges for the food industry and there is demand for effective methods of food preservation and protection that can also be considered clean label. A promising source of antilisterial compounds may be sourced from bacteria that produce novel byproducts. Ribosomally synthesized and post-translationally modified...
Resource Type:: Masters Thesis
Full Text:: I understand that my thesis will become part of the permanent collection of Oregon State

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:: Food Science and Technology Dean of the Graduate School I understand that

Prevalence and Characterization of Listeria spp. Recovered from Pacific Northwest Produce Handling and Processing Facilities

Creator:: Jorgensen, John
Abstract:: Foodborne illness in the United States continues to be a complex and recurring issue despite our increased understanding of the pathogenic microorganisms responsible. Foodborne illness outbreaks and product recalls linked to pathogenic bacteria have been more frequent in the produce industry (e.g. fruits and vegetables) in the last ten years....
Resource Type:: Masters Thesis
Full Text:: _________________________________________________________________________________________________________ Dean of the Graduate School I understand that my thesis will become part of the

Cooling characterization and practical utilization of sub-micron slurry ice for the chilling of fresh seafood

Creator:: Keys, Dustin R.
Abstract:: Consumption of seafood products continues to grow each year, but post-harvest losses and inedible seafood waste remain as high as 25%. Ice-based systems are the most common form of preservation to increase shelf life, preserve product quality, and enhance product safety. Slurry ice is a type of chilling media, consisting...
Resource Type:: Masters Thesis
Full Text:: Dean of the Graduate School I understand that my thesis will become

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:: Technology Headym the department of Food Science and Technology Dean of the Gradytate School h^t! I

ScholarsArchive@OSU

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

Development of optimum pasteurization conditions for surimi seafood

A study of antimutagenicity in yogurt

Impact of pre-fermentation maceration techniques on yeast populations and color of Pinot noir wine

The Role of Ascorbic Acid, β-Cyclodextrins, and Alternative Substrates in Dictating Rates of Polyphenol Oxidase-Catalyzed Browning in Potato-Based Reaction Mixtures

“Red Light, Yellow Light!”: Evaluating the Anti-Listerial Potential of Bacillus Isolate Metabolites Using a High-Throughput Chromogenic Assay”

Effects of Pediococcus spp. on Oregon Pinot noir

Prevalence and Characterization of Listeria spp. Recovered from Pacific Northwest Produce Handling and Processing Facilities

Cooling characterization and practical utilization of sub-micron slurry ice for the chilling of fresh seafood

Extending shelf-life of fresh-cut pears

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