Index Catalog // ScholarsArchive@OSU

Optimization and computer control of batch retort process operations : conduction-heated foods

Creator:: Simpson-Rivera, Ricardo Jose
Resource Type:: Masters Thesis
Full Text:: children Jose Ignacio y Maria Jesus for their lovely innocence and purity. I express my gratitude to my

Nutritional and Genetic Aspects of Sulfite Excretion During Fermentation by Wine Strains of Saccharomyces cerevisiae

Creator:: Alessandri, María P.
Abstract:: Reductive sulfate assimilation, the biological process by which sulfur-containing amino acids and key derivatives are synthesized from sulfate, is broadly shared among bacteria, fungi, and plants. It is the major, if not sole source of methionine and cysteine for Saccharomyces cerevisiae during wine fermentation. Two obligate intermediates formed in the...
Resource Type:: Masters Thesis
Full Text:: AN ABSTRACT OF THE THESIS OF María del Pilar

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

Apple polyphenolics and their antioxidant properties : influence of cultivars, post-harvest storage, and 1-MCP treatment

Creator:: Widyasari, Maria Angela Artania
Abstract:: The distribution of total phenolics, antioxidant capacity, monomeric anthocyanin, and ascorbic acid contents in the peel and flesh of Red Delicious, Granny Smith, and Fuji apples during a six-month storage period were determined. In addition, the effect of 1-MCP (1-Methyl cyclopropene) on these parameters of the edible portion of apples...
Resource Type:: Masters Thesis
Full Text:: AN ABSTRACT OF THE THESIS OF Maria Angela Artania Widyasari

Development of anthocyanins and proanthocyanidins in Pinot noir grapes and their extraction into wine

Creator:: Pastor del Rio, Jose L.
Abstract:: Color stability and mouth feel quality are two of the most important aspects of red wine quality. Anthocyanins and proanthocyanidins are responsible for these attributes and it has been shown that weather conditions during the growing season and grape maturity can effect these components in wine. However, investigations into proanthocyanidin...
Resource Type:: Masters Thesis
Full Text:: organoleptic quality to the wine (Perez-Magarino and Gonzalez-San Jose, 2004; Miranda-Lopez et al., 1992

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:: ., Yanin Srisengfa, Miles Laird, Jose Zaragoza, Jeremy McLeod, Jessie Heidenreich, and Maria L. Marco

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:: slurry ice alone. However, Alvarez and others (2009) found more mixed results when using blackspot

Development of antioxidant dietary fibers from wine grape pomace and their applications as functional food ingredients

Creator:: Tseng, Angela Y.
Abstract:: Wine grape pomace (WGP), the byproduct from winemaking, is a good source of polyphenols and dietary fibers, and may be utilized as antioxidant dietary fibers (ADF) for food applications. The objectives of this thesis research were to first determine the phenolic compounds, antioxidant and antimicrobial activities in red WGP under...
Resource Type:: Masters Thesis
Full Text:: -4367. Sendra, E., Kuri, V., Fernández-López, J., Sayas-Barberá, E., Navarro, C., & Pérez- Alvarez, J

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

Extraction and quantification of vitamins from raw, HTST, UHT, and PATP milk and of diatom-produced chitin and glucosamine

Creator:: Chotyakul, Nattaporn
Abstract:: Analytical chemistry is an essential qualitative and quantitative tool to describe foods and biomaterials and their changes during production, processing and distribution. In this work, rapid analytical procedures for the extraction and quantification of components in fluid milk and diatom fermentation broth were developed. Analytical methods to measure the concentration...
Resource Type:: Dissertation
Full Text:: new areas of knowledge. I would also like to thank Dr. Jorge Saraiva, Dr. Concepción Pérez-Lamela

ScholarsArchive@OSU

Optimization and computer control of batch retort process operations : conduction-heated foods

Nutritional and Genetic Aspects of Sulfite Excretion During Fermentation by Wine Strains of Saccharomyces cerevisiae

Frozen stabilized mince, its production, and thermophysical properties

Apple polyphenolics and their antioxidant properties : influence of cultivars, post-harvest storage, and 1-MCP treatment

Development of anthocyanins and proanthocyanidins in Pinot noir grapes and their extraction into wine

Spatiotemporal Distributions of Bacteria in the Cheddar Production Environment

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

Development of antioxidant dietary fibers from wine grape pomace and their applications as functional food ingredients

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

Extraction and quantification of vitamins from raw, HTST, UHT, and PATP milk and of diatom-produced chitin and glucosamine

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