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Filtering by: Creator Bohrer, Ellie R. Remove constraint Creator: Bohrer, Ellie R. Degree Field Food Science and Technology Remove constraint Degree Field: Food Science and Technology

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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:

AN ABSTRACT OF THE THESIS OF Karli R. Van Simaeys for the degree of Master of Science in Food
Application, interaction, and enhancement of the efficacy of nisin in foods and beverages

Creator:

Jung, Dong-sun

Resource Type:

Dissertation

Full Text:

. Selivonchick, Dr. Henry W. Schaup, and Dr. Peter R. Cheeke for their guidance and time generously given in
A study of nisin resistance in Listeria monocytogenes Scott A

Creator:

Ming, Xintian

Abstract:

Eight foodborne pathogenic and spoilage Gram-positive bacteria were evaluated for their spontaneous resistance frequencies to the peptide antimicrobial nisin. In brain heart infusion (BHI) medium, nisin resistance frequencies were in the range of l06 to l08 when exposed to nisin at concentrations 2 to 4 times the minimal inhibitory concentrations....

Resource Type:

Dissertation

Full Text:

. Bodyfelt, Dr. A. Bakalinsky, and Dr. R. Thies my graduate committee, I extend my deepest gratitude for
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:

Appendix Page A. R code for “Evaluating a benchtop fermentation method for estimating dextrin
Growth of Staphylococcus aureus of enterotoxin production in pre-cooked tuna meat

Creator:

Wu, Xulei

Abstract:

Staphylococcus aureus is a human pathogen capable of producing enterotoxins causing staphylococcal food poisoning, one of the most economically important foodborne diseases in the U.S. This pathogen may be introduced to pre-cooked tuna meat used for the production of canned tuna because significant manual handling occurs after cooking of the...

Resource Type:

Masters Thesis

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Academic Affiliation

Food Science and Technology5

Advisor

Daeschel, Mark A.2
Shellhammer, Thomas H.2
Su, Yi Cheng1

Commencement Year

Commencement Year range begin – Commencement Year range end

Current results range from 1993 to 2021

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Committee Member

Curtin, Christopher2
Townsend, Michael S.2
Bakalinsky, Alan Tagore1
Bodyfelt, F. W. (Floyd W.), 1937-1
Bodyfelt, Floyd W.1
more Committee Members »

Creator

Jung, Dong Sun1
Ming, Xintian1
Stokholm, Arnbjorn1
van Simaeys, Karli R.1
Wu, Xulei1

Contributor

Gallagher, Andy1
Rubottom, Lindsey N.1
Shellhammer, Thomas H.1
van Simaeys, Karli R.1
Weaver, Garrett1

Date

Date range begin – Date range end

Current results range from 1992 to 2020

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Decade

2020-20292
2010-20191
1990-19992

Degree Field

Food Science and Technology[remove]5

Degree Level

Master's3
Doctoral2

Degree Name

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

Language

English [eng]5

License

All rights reserved3

Non-Academic Affiliation

Oregon State University. Graduate School3

Peer Reviewed

No5

Resource Type

Masters Thesis3
Dissertation2

Rights Statement

In Copyright3
Copyright Not Evaluated2

Subject

Nisin2
Antibiotics in food preservation1
Barley1
Brewing1
Enterotoxins1
more Subjects »

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