Index Catalog // ScholarsArchive@OSU

High-throughput Sequencing to Characterize the Microbial Diversity and Functional Properties of Cheese

Creator:: Choi, Jungmin
Abstract:: Cheese is a fermented dairy product that is made from animal milk and is considered to be healthy food due to its available nutrients and potential probiotic characteristics. Since the microbes in the cheese matrix directly contribute to the quality and physicochemical properties of cheese, it is important to understand...
Resource Type:: Masters Thesis
Full Text:: Jungmin Choi for the degree of Master of Science in Food Science and Technology presented on May 12

Anti-inflammatory and Antioxidant Potential of Alaska Pollock Milt and Roe Hydrolysates

Creator:: Kemp, David C.
Abstract:: Ample research has demonstrated the largely untapped potential of bioactive peptides (BAPs) for treating systematic chronic inflammation (SCI). Protein hydrolysates are the mixture of peptides resulting from the hydrolytic breakdown of a protein. Numerous hydrolysates contain BAPs and exert beneficial effects in both in vitro and in vivo models. In...
Resource Type:: Masters Thesis
Full Text:: .-Y.; Jin, S.; Jeong, Y.H.; Kwak, J.Y.; Yoon, S. Fish scale collagen peptides protect against CoCl 2

Investigating Potential Environmental Sources for Coliforms in Cheddar Cheese Production

Creator:: Selover, Brandon J.
Abstract:: The production of Cheddar cheese is a complex process with multiple potential sources of undesirable bacteria, including those that have negative impacts on product quality (spoilage organisms) and those that are used to evaluate sanitary conditions in the production environment (indicator organisms). The dairy industry commonly uses coliform bacteria as...
Resource Type:: Masters Thesis

Characterization of myosin, myoglobin, and phospholipids isolated from Pacific sardine (Sadinops sagax)

Creator:: Park, Joo Dong
Abstract:: Myoglobin (Mb) was extracted from Pacific sardine and added to Pacific whiting surimi to measure its effects on protein gelation. The purity of Mb extract was determined by SDS-PAGE. Mb extracted using ethanol showed higher purity than Mb extract using ammonium sulfate. The addition of 0.2% Mb significantly reduced breaking...
Resource Type:: Dissertation
Full Text:: . Choi, Dr. Jin S. Kim, and Dr. Jirawat Yongsawatdigul for their advice and help. I also appreciate

Application of Ohmic Heating for Accelerating Fish Sauce Fermentation

Creator:: Kim, Hyung Joo
Abstract:: Fish sauce is a fermented condiment made primarily from anchovies and is popularly used in Asian countries as it provides unique salty and umami flavor. Its consumption is no longer limited to Southeast Asian countries, but extended to Europe, United States and Canada as a condiment in their food. Fish...
Resource Type:: Masters Thesis
Full Text:: odor (Lopetcharat, Choi, Park, & Daeschel, 2001; Nakano et al., 2017). (2) Variety of fish sauce

Characterization of Bloomy Rind Cheese Recipes and the Impact of High Pressure Processing (HPP) on Cheese Quality

Creator:: Batty, Danton K. C.
Abstract:: Bloomy rind cheeses, including Camembert and Brie type cheeses, are highly susceptible to contamination by environmental pathogens during their manufacture and ripening. These cheeses undergo many physiochemical changes during ripening that provides these pathogens with a suitable environment to grow. One example of this change is an increase of pH...
Resource Type:: Masters Thesis
Full Text:: conditions, and mechanism of ripening (Choi et al., 2016). Foodborne illnesses caused by Staphylococcus

Rice flour – a functional ingredient for premium crabstick

Creator:: Hur, Sungik
Abstract:: Rice flour possesses functional properties in enhancing texture and whiteness. This study was carried out to evaluate rice flour as a functional ingredient for premium crabstick and to develop a commercially viable recipe for premium crabstick. Crabstick pastes were formulated with constant surimi (42%) and combined rice flour and starch...
Resource Type:: Masters Thesis
Full Text:: defense. I would like to express my sincere gratitude to Dr. Yeung J. Choi, Dr. Jin S. Kim, Dr. Byeong

An Exploration of Cheese Safety Parameters and Aging as Mitigation Strategy for Foodborne Pathogens in Cheese

Creator:: Riesgaard, Brandon
Abstract:: Pasteurization is an effective method of reducing risks associated with foodborne pathogens in raw milk. Cheese made from raw milk has a higher potential to harbor harmful bacterial pathogens. However, some cheesemakers prefer to use unpasteurized milk to preserve the natural microflora present in the raw milk and to prevent...
Resource Type:: Masters Thesis
Full Text:: , J., Kim, S., Choi, Y., Oh, H., Lee, Y., Kim, Y., Kang, J., Park, E., & Yoon, Y. (2020). Influence

Metabolic Effects in C57BL/6J Mice Fed a High-Fat Western Diet Supplemented with Watermelon Flesh, Rind, and Skin and Other Whole Foods

Creator:: Becraft, Alexandra R.
Abstract:: Watermelon (Citrullus lanatus) is rich in lycopene and citrulline and has high phenolic content and antioxidant capacity. Previous studies demonstrate the health benefits of watermelon intake on improved blood pressure regulation along with others. Similarly, cherries, raspberries, walnuts and green tea are rich in anthocyanins, polyphenols, and polyunsaturated fatty acids...
Resource Type:: Masters Thesis
Full Text:: (Yoon et al., 2015). Current recommendations for therapy of MetS are to eat a healthy diet, reduce

Multidisciplinary Approach to Evaluate the Effect of Plant Growth Promoting Rhizobacteria (PGPR) on Soil Microbiota and Quality of Strawberries

Creator:: Nam, Jun Haeng
Abstract:: Oregon strawberries are known for their high quality, intense flavor, sweetness, and rich red color. With optimal weather conditions, including rainy and mild seasons, Oregon has one of the best strawberry farming environments. Amongst the factors for a suitable strawberry farming environment, soil significantly influences strawberry growth and quality. The...
Resource Type:: Masters Thesis

ScholarsArchive@OSU

High-throughput Sequencing to Characterize the Microbial Diversity and Functional Properties of Cheese

Anti-inflammatory and Antioxidant Potential of Alaska Pollock Milt and Roe Hydrolysates

Investigating Potential Environmental Sources for Coliforms in Cheddar Cheese Production

Characterization of myosin, myoglobin, and phospholipids isolated from Pacific sardine (Sadinops sagax)

Application of Ohmic Heating for Accelerating Fish Sauce Fermentation

Characterization of Bloomy Rind Cheese Recipes and the Impact of High Pressure Processing (HPP) on Cheese Quality

Rice flour – a functional ingredient for premium crabstick

An Exploration of Cheese Safety Parameters and Aging as Mitigation Strategy for Foodborne Pathogens in Cheese

Metabolic Effects in C57BL/6J Mice Fed a High-Fat Western Diet Supplemented with Watermelon Flesh, Rind, and Skin and Other Whole Foods

Multidisciplinary Approach to Evaluate the Effect of Plant Growth Promoting Rhizobacteria (PGPR) on Soil Microbiota and Quality of Strawberries

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