Index Catalog // ScholarsArchive@OSU

Effect of pre-rigor ultrapressurization on bovine intramuscular connective tissue

Creator:: Gonzalez B., Carlos (Gonzalez Batista)
Abstract:: Samples of pre-rigor sternomandibularis muscle from ten steers were pressurized at 15,000 psi for two min at 35°C to investigate the effects of pressurization and incubation time on the thermal stability of collagen. Immediately after pressurization, pH of the treated samples (pH 5.71) was significantly lower (P < 0.05) than...
Resource Type:: Dissertation
Full Text:: AN ABSTRACT OF THE THESIS OF Carlos Gonzalez-B for the degree

Use of pineapple juice for inhibition of browning in apples

Creator:: Lozano de Gonzalez, Patricia
Resource Type:: Dissertation
Full Text:: AN ABSTRACT OF THE THESIS OF Patricia Lozano-de-Gonzalez

Important Considerations for Food Process Validations : Strain Selection, Contamination Level, and Relevant Treatment Conditions

Creator:: Pearson, Eva
Abstract:: Reports of foodborne outbreaks have increased in the last decade, posing a public health risk to consumers. In an attempt to mitigate this risk, the newly established Food Safety and Modernization Act (FSMA) takes a preventive rather than reactive approach to food safety. Under FSMA, producers are required to validate...
Resource Type:: Masters Thesis
Full Text:: : ______________________________________________________ Joy G. Waite-Cusic Reports of foodborne outbreaks have increased in the last decade

The impact of Saccharomyces and non-Saccharomyces yeast on the aroma and flavor of Vitis vinifera L. cv. 'Pinot Noir' wine

Creator:: Takush, David G.
Abstract:: The impact of yeast on the aroma and flavor of Vitis vinifera L. cv. 'Pinot Noir' wine was investigated. Due to the presence of naturally occurring yeast and bacteria on grapes and wine equipment, and the influence these microorganisms have on wine, a means of eliminating microorganisms from grape must...
Resource Type:: Masters Thesis
Full Text:: ABSTRACT OF THE THESIS OF David G. Takush for the degree of Master of Science in Food Science and

Development and characterization of shelf-life and sensory properties of restructured albacore tuna (Thunnus alalunga) rolls

Creator:: Roblero, Josef G.
Abstract:: Albacore tuna (Thunnus alalunga) rolls were developed using two albacore meat levels and three different treatment combinations. Albacore meat levels of 82 and 88% (Alb82 and Alb88) of the total weight formulation were examined. The different treatments consisted of 0.3% sodium tripolyphosphate (STPP), 0.3% STPP plus nitrites (150 ppm), and...
Resource Type:: Masters Thesis
Full Text:: 1 AN ABSTRACT OF THE THESIS OF Josef G. Roblero for the degree of Master in Science in

Spatiotemporal Distributions of Bacteria in the Cheddar Production Environment

Creator:: Johnson, Jared D.
Abstract:: Given the many significant roles that bacteria play in modern food manufacturing, it is crucial that we have a fundamental understanding of how bacterial communities assemble and behave in the food manufacturing environment. The focus of this dissertation was to investigate both the spatial and temporal distributions of microbial communities...
Resource Type:: Dissertation
Full Text:: -020-00875-0. Blaya, J., Z. Barzideh, and G. LaPointe. 2018. “Symposium Review: Interaction of

Sweet Whey Fermentation: An Exploration of Optimizing the Alcohol Production of Kluyveromyces marxianus and Measuring the Nitrogen Content of Sweet Whey

Creator:: Schaan, Keenan
Abstract:: It is estimated that for every 1 kg of cheese produced, approximately 9 kg of whey is created. For smaller producers something needs to be done to keep it out of water ways and potentially to valorize it. However, access to efficient secondary whey processing to isolate protein and lactose...
Resource Type:: Masters Thesis
Full Text:: ), accordingly, the Biochemical Oxygen Demand (BOD) is around 30 – 50 g/l (González Siso, 1996; Chatzipaschali

Interactions between Oenococcus oeni and Brettanomyces bruxellensis during winemaking and consequences for wine quality

Creator:: DuBois, Aubrey E.
Abstract:: The growth of Brettanomyces bruxellensis is a major cause of wine spoilage due tothe production of the volatile phenols 4-ethylphenol (4-EP) and 4-ethylguaiacol (4-EG), derivatives of p-coumaric acid and ferulic acid. During the winemaking process,some microorganisms can impact the concentration of the 4-EP precursors pcoumaricand coutaric acid (tartaric acid-esterified p-coumaric...
Resource Type:: Masters Thesis
Full Text:: 3.1 Concentration (μg/L) of volatile phenols (4-ethylguaiacol + 4-ethylphenol) in 2015 Pinot noir

The relative activity of the cellulase enzyme system of Trichoderma reesei with native and modified cellulosic substrates

Creator:: Liaw, Ean-Tun
Resource Type:: Dissertation
Full Text:: . Williams and Dr. Andrew G. Hashimoto. A special thanks goes to the Hong Xu, who helped and encouraged me

Ras oncogenes and p53 suppressor genes in fish carcinogenesis models

Creator:: Cheng, Ronshan
Abstract:: A digoxigenin-labeled nonradioactive detection system was used to screen a zebrafish cDNA library for p53-like and ras-like genes. One clone was isolated and identified as an incomplete p53-like gene. The insert size of this clone is 1777 bp, which encodes part of evolutionarily conserved region II and all of regions...
Resource Type:: Dissertation
Full Text:: )G->A and 12(2)G->T mutations in trout liver tumors. Two {12(1)G->T and 12(2)G->T} and one {12(1)G

ScholarsArchive@OSU

Effect of pre-rigor ultrapressurization on bovine intramuscular connective tissue

Use of pineapple juice for inhibition of browning in apples

Important Considerations for Food Process Validations : Strain Selection, Contamination Level, and Relevant Treatment Conditions

The impact of Saccharomyces and non-Saccharomyces yeast on the aroma and flavor of Vitis vinifera L. cv. 'Pinot Noir' wine

Development and characterization of shelf-life and sensory properties of restructured albacore tuna (Thunnus alalunga) rolls

Spatiotemporal Distributions of Bacteria in the Cheddar Production Environment

Sweet Whey Fermentation: An Exploration of Optimizing the Alcohol Production of Kluyveromyces marxianus and Measuring the Nitrogen Content of Sweet Whey

Interactions between Oenococcus oeni and Brettanomyces bruxellensis during winemaking and consequences for wine quality

The relative activity of the cellulase enzyme system of Trichoderma reesei with native and modified cellulosic substrates

Ras oncogenes and p53 suppressor genes in fish carcinogenesis models

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