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Frozen stabilized mince, its production, and thermophysical properties

Creator:: Simpson-Rivera, Ricardo Jose
Resource Type:: Dissertation
Full Text:: always... ...and to my children Jose Ignacio and Maria Jesus for their lovely innocence and purity

Flavor development of cheddar cheese under different manufacturing practices

Creator:: Lemus, Freddy Mauricio
Abstract:: Cheddar Cheese samples (good cheese, weak cheese, cheese made with pasteurized milk, cheese made with heat-shocked milk, cheese from production plant A, cheese from production plant B, cheese made with adjunct culture, and cheese made without adjunct culture), were evaluated during the ripening stage. Proteolysis was studied by a fractionation...
Resource Type:: Masters Thesis

Effect of berry integrity on proanthocyanidin extraction during wine production

Creator:: Cerpa-Calderon, Fiorella Karen
Abstract:: Proanthocyanidins are a grape-derived phenolic class of compound that provide wine with bitterness and astringency. Because of this, proanthocyanidins are considered to be essential components of wine quality. Proanthocyanidins are localized in the seed, skin and stem tissue of the grape berry and the composition of proanthocyanidins will vary depending...
Resource Type:: Masters Thesis
Full Text:: collaboration during wine making process. Thanks to Jose Luis, for his advices and for being there every time

Development of analytical methodology for verification of authenticity in cranberry juice drinks and concentrates

Creator:: Hong, Victor
Resource Type:: Masters Thesis
Full Text:: the nature of the individual amino acids found in cranberries. Fernandez-Flores, et. al. (24

A study of antimutagenicity in yogurt

Creator:: Sudarshan, Nadathur R.
Abstract:: The purpose of this study was to identify antimutagens in yogurt active against the experimental colon carcinogen, N-methyl-N'-nitro-N-nitrosoguanidine (MNNG). Our initial experiments showed that acetone extracts of yogurt, or milk fermented by various lactic acid bacteria were antimutagenic against MNNG and 3,2'-dimethyl-4-aminobiphenyl (DMAB) in the Ames test (Salmonella typhimurium TA...
Resource Type:: Dissertation
Full Text:: Lexun et al., 1990 Significant inhibition of tumor Fernandez et al., 1991 cell proliferation

Quality variability in institutional size canned foods : conduction-heated pea puree

Creator:: Nasri, Hassen
Resource Type:: Masters Thesis
Full Text:: system consisted of a Spectra-Physics SP8700 solvent control delivery system (Spectra-Physics, San Jose

Effect of lactic acid bacteria growth on Brettanomyces bruxellensis growth and production of ethylphenols

Creator:: Chescheir, Stuart C.
Abstract:: The yeast Brettanomyces bruxellensis is the most important wines spoilage yeast encountered during winemaking as it can survive in wine for long periods, requires minimal nutrients for growth, and can be difficult to control. Brettanomyces produces two major spoilage products, the volatile phenols 4-ethylphenol (Band-Aid, medicinal smell) and 4-ethylguaiacol (smoke,...
Resource Type:: Masters Thesis
Full Text:: ; Pérez-Magariño and González-San José 2005). For example, Nagel et al. 1979 reported that of the

Cooling characterization and practical utilization of sub-micron slurry ice for the chilling of fresh seafood

Creator:: Keys, Dustin R.
Abstract:: Consumption of seafood products continues to grow each year, but post-harvest losses and inedible seafood waste remain as high as 25%. Ice-based systems are the most common form of preservation to increase shelf life, preserve product quality, and enhance product safety. Slurry ice is a type of chilling media, consisting...
Resource Type:: Masters Thesis
Full Text:: limitations to determine which test is appropriate (Fernandez and others 1997). The thiobarbituric acid

Effect of organic production system and harvest date on the quality of blackberry fruit for fresh and processed markets

Creator:: Liu, Mingyang
Abstract:: Blackberry (Rubus sp.) fruit are a good source of phenolic compounds and anthocyanins, and are consumed in fresh and processed forms. Though organic products become more popular, limited information is available about how different organic production methods affect the post-harvest quality of blackberry fruit. The objective of this project was...
Resource Type:: Masters Thesis
Full Text:: greatly appreciate Javier Fernandez-Salvador for his professional guidance for harvesting fruit which is

Survival Assessment, Inactivation Kinetics Models, and Farm-to-Table Quantitative Risk Analysis of Food Pathogens

Creator:: Deng, Kai
Abstract:: About 48 million cases of Foodborne illnesses (FBIs) are estimated to occur every year in the US. These are diseases caused by contamination of foods with bacteria, viruses, protozoa, parasites and toxic chemicals. Clostridium difficile infections (CDIs) are an important health-care and community associated problem. Since C. difficile spores have...
Resource Type:: Dissertation

ScholarsArchive@OSU

Frozen stabilized mince, its production, and thermophysical properties

Flavor development of cheddar cheese under different manufacturing practices

Effect of berry integrity on proanthocyanidin extraction during wine production

Development of analytical methodology for verification of authenticity in cranberry juice drinks and concentrates

A study of antimutagenicity in yogurt

Quality variability in institutional size canned foods : conduction-heated pea puree

Effect of lactic acid bacteria growth on Brettanomyces bruxellensis growth and production of ethylphenols

Cooling characterization and practical utilization of sub-micron slurry ice for the chilling of fresh seafood

Effect of organic production system and harvest date on the quality of blackberry fruit for fresh and processed markets

Survival Assessment, Inactivation Kinetics Models, and Farm-to-Table Quantitative Risk Analysis of Food Pathogens

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