Index Catalog // ScholarsArchive@OSU

Aroma Perception of α-Terpineol and Linalool in Combination with wine monoterpenes found in Pinot gris and Gewürztraminer wines

Creator:: Chigo Hernandez, Mildred Melina
Abstract:: When a person is tasting wine, they first evaluate the appearance and then the aroma. The smell of wine is a crucial part of tasting and the aromas emanating from the wine should be pleasant. Aroma quality perceived in wine is determined by multiple interactions of the components found in...
Resource Type:: Masters Thesis
Full Text:: AN ABSTRACT OF THE THESIS OF Mildred Melina Chigo Hernández for the degree of Master of Science

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

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:: AN ABSTRACT OF THE THESIS OF David Kemp for the

Bovine Kappa-Casein Glycomacropeptide: Its Effects on the Microbiome, Inflammation and the Potential in Irritable Bowel Syndrome Management

Creator:: Qu, Yunyao
Abstract:: Irritable bowel syndrome (IBS) is a prevalent gastrointestinal disorder experienced by 10–15% of the global population, manifesting as chronic abdominal pain, bloating and inconsistent bowel habits. The search for effective treatments remains ongoing. One promising contender in this realm is kappa-casein glycomacropeptide (GMP), a milk-derived peptide. Its potential benefits stem...
Resource Type:: Dissertation
Full Text:: : ______________________________________________________ David C. Dallas

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:: : ______________________________________________________ Si Hong Park David Dallas Whey protein is a functional food comprised of

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:: Hernandez, 1970, Sacchi, Bisson, and Adams, 2005). Some studies show a general pattern of tannin

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:: committee members: Drs. Jae Park, Yi-Cheng Su, and David Bohnert. The Hatfield Marine Science Center

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:: and Dr. David Bryla for being my committee member and Dr. Anita Azarenko for serving as graduate

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:: , and Lallemand. Wine production and lab work was done, in part, by David Philbin, Bentley Chappell

Evaluation of the effects of nutrient supplementation on low nitrogen Chardonnay

Creator:: Specht, Anna Louise
Abstract:: Low nitrogen Chardonnay juice from an Oregon winery was fermented with a series of nutrient supplements, including diammonium phosphate (DAP), Fermaid K, Superfood, yeast extract, yeast hulls and thiamine. These treatments were evaluated for their contribution to the yeast assimilable nitrogen content (YANC) of the juice, which consists of the...
Resource Type:: Masters Thesis
Full Text:: processing and analysis. I am grateful to Sara Spayd and David Mee of Washington State University, Prosser

ScholarsArchive@OSU

Aroma Perception of α-Terpineol and Linalool in Combination with wine monoterpenes found in Pinot gris and Gewürztraminer wines

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

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

Bovine Kappa-Casein Glycomacropeptide: Its Effects on the Microbiome, Inflammation and the Potential in Irritable Bowel Syndrome Management

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

Effect of berry integrity on proanthocyanidin extraction during wine production

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

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

Evaluation of the effects of nutrient supplementation on low nitrogen Chardonnay

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