Index Catalog // ScholarsArchive@OSU

Do Oak Barrels Contribute To The Variability of The Microbiome of Barrel-Aged Beers?

Creator:: Shayevitz, Avi M.
Abstract:: Lambic and other barrel-aged beer styles are gaining popularity in the United States and Europe and are often treated as a premium product that can command a premium price. However, these styles can be prone to spoilage during the barrel-aging process, which represents a significant time and product commitment by...
Resource Type:: Masters Thesis
Full Text:: affect fermentation ecology is an important step in improving production techniques and ultimately

Relative Health Effects of Intake of High-Fat Diets Enriched with Raspberry Fiber and Raspberry Polyphenol in C57B/J6 Mice

Creator:: Sturm, Marlena L.
Abstract:: BACKGROUND: Consumption of raspberry products have been observed to produce healthful effects and reduce weight gain and positively shift metabolism in mice fed obesigenic diets. In the past, our lab has successfully shown a reduction in weight gain for mice consuming RPC+HF vs. mice fed HF alone. Currently, there is...
Resource Type:: Masters Thesis
Full Text:: THESIS OF Marlena L. Sturm for the degree of Master of Science in Food Science and Technology

Enrichment Isolation of Brettanomyces Yeasts to Probe the Relationship Between Vineyard and Winery Populations

Creator:: Pigao, Kevin E.
Abstract:: The budding yeast Brettanomyces bruxellensis has the potential to spoil fermented beverages and cause financial losses, but also contribute positively to certain products such as Lambic beer. It is most notorious for causing “Brett” spoilage of wine, which is characterized by undesirable aromas such as “bandaid” and “barnyard”, therefore most...
Resource Type:: Masters Thesis
Full Text:: focused on understanding this impact. However, little is known about the ecology and physiological

Effects of Whey Protein Isolate on the Human Gut Microbiota and Intestinal Function in Older Adults

Creator:: Rackerby, Bryna
Abstract:: Whey protein is a functional food comprised of numerous bioactive peptides and proteins, including glycomacropeptide (GMP), a hydrophilic casein peptide that separates with the whey fraction during cheesemaking. GMP has a unique amino acid composition, making it a viable nutritional therapy in disorders where certain amino acids are implicated, while...
Resource Type:: Masters Thesis
Full Text:: THE THESIS OF Bryna Rackerby for the degree of Master of Science in Food Science and Technology

Human Taste Perception of Starch Hydrolysis Products : Target Substrates, Potential Mechanism, Quality, and Factors of Influence

Creator:: Lapis, Trina J.
Abstract:: When it comes to carbohydrate, it has been assumed that only mono- and disaccharides, but not oligo- and polysaccharides, can be tasted. However, because of its importance in the human diet, oral detection of starch or its hydrolysis products would be beneficial. The main goal of this study was to...
Resource Type:: Dissertation
Full Text:: that is suspected to support the evolution of key features of hominin is the increase and variation

Elucidating the Patterns of Cooccurrence, Spatial Structuring, and Impact on Fermentation Metabolism in Kombucha Microbial Communities

Creator:: Harrison, Keisha Rose
Abstract:: This dissertation investigates the microbial diversity and factors influencing the assembly of microbial communities in kombucha production, using a combination of 1H Nuclear Magnetic Resonance Spectroscopy, 16S and ITS rRNA metabarcoding, and traditional culture-based microbiological methods. It also explores the diversity of kombucha starter cultures through shotgun sequencing and metabarcoding...
Resource Type:: Dissertation
Full Text:: literature on Kombucha ecology and production was conducted and revealed there to be limited consensus on

Impact of yeast present during pre-fermentation cold maceration on Pinot noir wine aroma

Creator:: Hall, Harper L.
Abstract:: This research investigated yeast populations and diversity during pre-fermentation cold maceration and alcoholic fermentation of Vitis vinifera L. cv. Pinot noir grapes from a commercial vineyard (Dayton, OR). Fermentations were conducted at the Oregon State University research winery in 100 L tanks while grapes from the same vineyard lot were...
Resource Type:: Masters Thesis
Full Text:: ecology of these yeast in the winemaking process (Suárez-Lepe and Morata 2012). Until recently, the

An analytical and sensory evaluation of the aroma volatiles of Tuber gibbosum

Creator:: Marin, Anna B.
Abstract:: The aroma of Tuber gibbosum, a native Oregon truffle, was characterized using two distinct techniques. Volatile aroma constituents were identified by chemical analysis, and sensory characteristics were determined by examining response of the general populace to the truffle aroma. Truffle samples from four maturity ranges, as determined by microscopic examination...
Resource Type:: Masters Thesis
Full Text:: Master of Science in Food Science and Technology presented on August 19, 1985. Title: An Analytical

Color and pigment characterization of royal okanogan huckleberry juice

Creator:: Price, Cornelia Lynde
Resource Type:: Masters Thesis
Full Text:: describing the evolution of the family. The taxonomic markers used were steroidal alkaloids and lactones

Adsorption of selected charge mutants of bacteriophage T4 lysozyme at silanized silica surfaces

Creator:: Podhipleux, Nilobon
Abstract:: The adsorption kinetics exhibited by selected charge mutants of T4 lysozyme at silanized silica surfaces were monitored with in situ ellipsometry. Mutant lysozymes were produced by substitution of lysine (Lys) with glutamic acid (Glu). Each substitution resulted in a decrease in the net charge of the protein by 2 units....
Resource Type:: Masters Thesis
Full Text:: charge of the protein by 2 units. The wild type lysozyme of net charge +9, and two mutants of net

ScholarsArchive@OSU

Do Oak Barrels Contribute To The Variability of The Microbiome of Barrel-Aged Beers?

Relative Health Effects of Intake of High-Fat Diets Enriched with Raspberry Fiber and Raspberry Polyphenol in C57B/J6 Mice

Enrichment Isolation of Brettanomyces Yeasts to Probe the Relationship Between Vineyard and Winery Populations

Effects of Whey Protein Isolate on the Human Gut Microbiota and Intestinal Function in Older Adults

Human Taste Perception of Starch Hydrolysis Products : Target Substrates, Potential Mechanism, Quality, and Factors of Influence

Elucidating the Patterns of Cooccurrence, Spatial Structuring, and Impact on Fermentation Metabolism in Kombucha Microbial Communities

Impact of yeast present during pre-fermentation cold maceration on Pinot noir wine aroma

An analytical and sensory evaluation of the aroma volatiles of Tuber gibbosum

Color and pigment characterization of royal okanogan huckleberry juice

Adsorption of selected charge mutants of bacteriophage T4 lysozyme at silanized silica surfaces

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