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Filtering by: Advisor Barber, David A. Remove constraint Advisor: Barber, David A. Degree Field Food Science and Technology Remove constraint Degree Field: Food Science and Technology

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Investigation of methods for determination and prevention of protein instability in wines

Creator:

Ngaba-Mbiakop, Pierre Rolland

Resource Type:

Dissertation

Full Text:

: Dr. David A. Heatherbell The protein content and the degree of protein instability in 20 selected
The influence of different processing procedures on strawberry juice and wine quality

Creator:

Flores Gaytan, Jose Humberto

Resource Type:

Masters Thesis

Full Text:

approved: _ Dr. David A. Heatherbell This study was conducted to optimize the extraction of
Characterization and removal of unstable proteins from grape juice and wine

Creator:

Hsu, Juinn-chin

Abstract:

Improved sensitive techniques were developed for the determination of soluble proteins in grape, juice and wine. These techniques which permitted direct sample analysis without prior dialysis or concentration, were used for: 1) characterization of heat unstable proteins, 2) evaluating the effect of bentonite fining and ultrafiltration (UF) on the soluble...

Resource Type:

Dissertation

Full Text:

: •— "~* ^—*»■ David A. Heatherbell Improved sensitive techniques were developed for the determination of soluble
Malate and tartrate in Oregon grapes

Creator:

Norton, Kerry M.

Abstract:

In western Oregon the titratable acidity of grapes at harvest may in some seasons be higher than desirable for making quality wine, due to the retention of malic acid. The purposes of this study were 1) to investigate the effects of a vineyard cultural practice, cluster exposure at veraison by...

Resource Type:

Masters Thesis

Full Text:

Tartrate in Oregon Grapes Abstract Approved: David A. Heatherbell In western Oregon the titratable
Ultrafiltration of fruit juice and wine

Creator:

Flores Gaytan, Jose Humberto

Abstract:

The possible effect of oxidation [processing with or without sulfur dioxide (±S0₂)] and of pre-ultrafiltration treatment of juices with enzymes and fining agents on flux, and on juice color, composition and stability was investigated. White Riesling juice was ultrafiltered with a Romicon system operated with a nominal molecular weight cut-off...

Resource Type:

Dissertation

Full Text:

. 1987 , Title: Ultrafiltration of Fruit Juice and Wine. , Abstract Approved: , David A

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Academic Affiliation

Food Science and Technology5

Advisor

Heatherbell, David A.5

Commencement Year

Commencement Year range begin – Commencement Year range end

Current results range from 1981 to 1988

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Committee Member

McDaniel, Mina R.2
Anderson, S.1
Anglemier, Allen F.1
Cerklewski, F. L.1
Faulkenberry, D.1
more Committee Members »

Creator

Flores Gaytan, Jose Humberto2
Hsu, Juinn Chin1
Ngaba Mbiakop, Pierre Rolland1
Norton, Kerry M.1

Date

Date range begin – Date range end

Current results range from 1981 to 1987

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Decade

1980-19895

Degree Field

Food Science and Technology[remove]5

Degree Level

Doctoral3
Master's2

Degree Name

Doctor of Philosophy (Ph.D.)3
Master of Science (M.S.)2

Language

English [eng]5

Non-Academic Affiliation

Oregon State University. Graduate School5

Peer Reviewed

No5

Resource Type

Dissertation3
Masters Thesis2

Rights Statement

Copyright Not Evaluated5

Subject

Grape juice1
Strawberries -- Color1
Strawberries -- Processing -- Quality control1
Viticulture -- Oregon1
Wine1
more Subjects »

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