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Filtering by: Creator Clawson, Jeffrey E. Remove constraint Creator: Clawson, Jeffrey E. Degree Field Food Science and Technology Remove constraint Degree Field: Food Science and Technology

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  • Yeast protein release during fermentation and aging in a model wine

    Creator:
    Rowe, Jeffrey D.
    Abstract:
    Yeast mannoproteins released during the process of aging wine on the yeast lees have been reported to make important contributions to wine quality. However, few mannoproteins have been identified in wine and their lifespan during aging is unknown. As a first step towards better understanding the contributions of yeast mannoproteins...
    Resource Type:
    Masters Thesis
    Full Text:
    OF Jeffrey D. Rowe for the degree of Master of Science in Food Science and Technology

  • Metabolism of 14C-sterculic acid in rats and rainbow trout (Salmo gairdneri)

    Creator:
    Yoss, James Kenneth
    Abstract:
    Cyclopropenoid fatty acids cause several physiological disorders in rainbow trout and rats. Rainbow trout appear to be more sensitive than rats to the effects of cyclopropenoid fatty acids. Carbon-14 labeled sterculic acid with label in the methylene position of the cyclopropene ring was injected into the stomach of rats and...
    Resource Type:
    Dissertation
    Full Text:
    to thank Dr. Joseph E. Nixon for his guidance and assistance and Professor Russell 0. Sinnhuber for

  • Glass capillary gas chromatographic analysis for trace amounts of cyclopropenoid fatty acids

    Creator:
    Ryan, Daberath
    Abstract:
    Dietary cyclopropenoid fatty acids (CPFA) have long been known to cause pronounced physiological disorders in both farm and laboratory animals. Past work has shown CPFA to be a powerful promoter of carcinogenesis in trout, rats and mice. Sterculic and malvalic acids (CPFA's) are found in seed lipids of plants from...
    Resource Type:
    Masters Thesis
    Full Text:
    : Norman E. Pawlowski Dietary cyclopropenoid fatty acids (CPFA) have long been known to cause

  • Impact of malolactic fermentation on red wine color and color stability

    Creator:
    Burns, Tresider R.
    Abstract:
    Malolactic fermentation (MLF) is an important step in the production of wines and is commonly performed in red or cool climate wines to reduce acidity. In this study the impact of MLF on red wine color and the ability of Oenococcus oeni to degrade compounds important to the development of...
    Resource Type:
    Masters Thesis
    Full Text:
    Biological and Ecological Engineering. Many thanks to Jeff Clawson for the help in our research winery

  • The Biotransformation of Hop Aroma: An Exploration into Yeasts' Ability to Release Polyfunctional Thiols in Beer

    Creator:
    Molitor, Richard W.
    Abstract:
    The biotransformation of hop aroma via yeast is a prominent topic in the brewing industry with considerable interest placed on how yeast can enhance volatile thiol production during wort fermentation. Three potent thiols are known contributors to tropical qualities in wine and beer aroma, specifically 3-mercaptohexan-1-ol (3MH), 3-mercaptohexyl acetate (3MHA),...
    Resource Type:
    Masters Thesis
    Full Text:
    past five years. Jeff Clawson, you may not know it, but I look up to you as a role model. You have

  • Antimicrobial effects of wine on enteric pathogens in a model stomach

    Creator:
    Just, Jessica R.
    Abstract:
    There have been several epidemiological studies linking alcohol consumption to a decreased risk of contracting illness from foodborne bacterial contamination. To study this phenomenon, we examined the survival of Escherichia coli 0157:H7 and Salmonella typhimurium in grape juice and wine and then designed a model stomach to investigate the effect...
    Resource Type:
    Masters Thesis
    Full Text:
    . For the survival studies, approximately 1 x 107 CFU/mL of E. coli 0157:H7 or Salmonella was added

  • Influence of Processing Parameters on the Inactivation of Salmonella spp. During the Cooking Step of Jerky Production Using a Commercial-Scale Dehydrator

    Creator:
    Minarsich, Joey
    Abstract:
    United States Department of Agriculture-Food Safety and Inspection Service (USDA-FSIS) guidelines for beef jerky processing support producers' ability to satisfy the performance standard requirements for achieving a 5-log reduction in Salmonella and E. coli O157:H7. The first compliance guide for jerky processors was created in response to several Salmonella outbreaks...
    Resource Type:
    Masters Thesis
    Full Text:
    achieving a 5-log reduction in Salmonella and E. coli O157:H7. The first compliance guide for jerky

  • Electrolyzed oxidizing water treatment as a post-harvest process for controlling histamine formation in fish

    Creator:
    Phuvasate, Sureerat
    Abstract:
    Scombroid poisoning, caused by histamine intoxication, is one of the most prevalent illnesses associated with seafood consumption in the United States. The illness is usually accompanied with a variety of symptoms, such as rash, nausea, diarrhea, flushing, sweating, and headache. Incidence of scombroid poisoning has been consistently reported in the...
    Resource Type:
    Masters Thesis
    Full Text:
    , storing yellowfin tuna inoculated with M. morganii or E. aerogenes at 5°C resulted in slight decreases

  • An evaluation of blackberry harvest sanitation and the ability of foodborne pathogens to survive in blackberry products

    Creator:
    Sales, Melissa M.
    Abstract:
    Blackberries, genus Rubus, are an important Oregon agricultural commodity. In their fresh and processed forms, they offer many health benefits and may be able to help Americans better achieve fruit consumption recommendations because of convenience and pleasant sensory qualities. However, the susceptibility of blackberry products to contamination with bacterial pathogens...
    Resource Type:
    Masters Thesis
    Full Text:
    evaluated for E. coli O157:H7 and Salmonella spp. by rapid detection methods via the NEOGEN® Reveal® 2.0

  • Harvest maturity of Cascade and Willamette hops

    Creator:
    Sharp, Daniel C.
    Abstract:
    Hops (Humulus lupulus L.) are primarily used to provide specific characteristics to beer, such as bitterness, aroma, flavor, and microbial stability. The chemical composition of hops, relative to how they are used during the brewing process, dictates the expression of these characteristics. Of the raw ingredients that go into making...
    Resource Type:
    Masters Thesis
    Full Text:
    -cymene, caryophyllene, E, β-farnesene, and humulene all increased from Early to Typical points but no