Index Catalog // ScholarsArchive@OSU

Tropical Fruit Aroma in Chardonnay: Impact of Fermentation Techniques on Volatile Ester and Thiol Concentrations, Tropical Fruit Aroma Perception, Preference, and Emotional Response

Creator:: Lucas, Chase J.
Abstract:: Tropical fruit aromas are prominent in wines like Sauvignon Blanc, one of the most abundant white wines in the United States. With high consumer interest for these aromas, it has become increasingly important to understand the factors that influence the desired tropical fruit aromas in white wines. Understanding the causes...
Resource Type:: Masters Thesis
Full Text:: . Journal of Food Science 71:S590– S595. https://doi.org/10.1111/j.1750-3841.2006.00161.x Kemp B

Comminution of Fish Frame Byproduct: Impact on Constituent Solvent-Accessibility, Alkaline Protein Extraction, and Isoelectric Precipitation

Creator:: Gaspich, Bryan
Abstract:: The seafood industry has a problem of underutilization of harvested and processed fish. Up to 60% of the weight of the fish is considered a byproduct that is typically made into fishmeal for livestock and aquaculture feed, a low-value and non-food grade product. Two species that make up major fisheries...
Resource Type:: Masters Thesis
Full Text:: AND SALMON. Journal of Food Processing and Preservation, 27(2), 101–116. https://doi.org/10.1111/j

Development of High-Throughput Screening Methods to Determine Efficacy of “Clean-Label” Antifungals for Application on Cheese

Creator:: Jensen, Kristen
Abstract:: Cheese has been produced since ancient times and continues to be an important nutrient-dense staple in many diets around the world. Cheese quality is of high importance to consumers, and it is important for cheese producers to establish process controls to prevent and control cheese spoilage. Fungal spoilage is of...
Resource Type:: Masters Thesis

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

Individual Differences in Retronasal Odor Responsiveness : Effects of Aging and Concurrent Taste

Creator:: Flaherty, Tyler J.
Abstract:: Taste sensitivity has been considered the primary chemosensory factor in studies of chemical senses and ingestive behavior. However, recent research has shown that retronasal olfaction is at least equally important in food preference and selection. Additionally, taste has been shown to modulate perceived intensity of retronasally perceived odors. The objectives...
Resource Type:: Masters Thesis

Quality and consumer acceptance of berry fruit pomace-fortified specialty mustard

Creator:: Davis, Lissa
Abstract:: Blueberry pomace (BP) and cranberry pomace (CP) are good sources of dietary fiber and phenolics. This study aimed to develop berry fruit pomace-fortified specialty mustard with elevated bioactive compounds. Wet BP and CP were ground and incorporated into Dijon-style mustard at concentrations of 15, 20, and 25% (w/w). Total dietary...
Resource Type:: Honors College Thesis

Important Considerations for Food Process Validations : Strain Selection, Contamination Level, and Relevant Treatment Conditions

Creator:: Pearson, Eva
Abstract:: Reports of foodborne outbreaks have increased in the last decade, posing a public health risk to consumers. In an attempt to mitigate this risk, the newly established Food Safety and Modernization Act (FSMA) takes a preventive rather than reactive approach to food safety. Under FSMA, producers are required to validate...
Resource Type:: Masters Thesis

“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

Brown Marmorated Stink Bug (BMSB), Halyomorpha halys Taint in Wine : Impact on Wine Sensory, Effect of Wine-processing and Management Techniques

Creator:: Mohekar, Pallavi
Abstract:: Brown marmorated stink bug (BMSB), (Halyomorpha halys, Hemiptera: Pentatomidae) is an invasive species that damages numerous agricultural crops including grapes. Related damage include lower berry weight with increased exposure and cracked berries as a result of BMSB feeding activity. The insect is currently detected in 43 US states including Oregon,...
Resource Type:: Dissertation

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:: Food Science, 76(3), E309–E317. https://doi.org/10.1111/j.1750-3841.2011.02090.x Deng, Z., Jung, J

ScholarsArchive@OSU

Tropical Fruit Aroma in Chardonnay: Impact of Fermentation Techniques on Volatile Ester and Thiol Concentrations, Tropical Fruit Aroma Perception, Preference, and Emotional Response

Comminution of Fish Frame Byproduct: Impact on Constituent Solvent-Accessibility, Alkaline Protein Extraction, and Isoelectric Precipitation

Development of High-Throughput Screening Methods to Determine Efficacy of “Clean-Label” Antifungals for Application on Cheese

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

Individual Differences in Retronasal Odor Responsiveness : Effects of Aging and Concurrent Taste

Quality and consumer acceptance of berry fruit pomace-fortified specialty mustard

Important Considerations for Food Process Validations : Strain Selection, Contamination Level, and Relevant Treatment Conditions

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

Brown Marmorated Stink Bug (BMSB), Halyomorpha halys Taint in Wine : Impact on Wine Sensory, Effect of Wine-processing and Management Techniques

Development and Characterization of Novel Muffin Products for Promoting Sustainability

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