Index Catalog // ScholarsArchive@OSU

Analysis of flavor precursors in radish and radish color extracts

Creator:: Kucza, Myriam M.
Abstract:: Radish anthocyanin extract has potential as a natural colorant because of its pigment stability and attractive red hue. Presence of undesirable aroma compounds could limit its applications in foods. The pungent principle of radish, 4-methylthio-3-butenyl isothiocyanate (MTBI), is produced enzymatically upon cell injury from its glucosinolate precursor, 4-methylthio-3-butenyl glucosinolate (MTBG),...
Resource Type:: Masters Thesis
Full Text:: Flavor Precursors in Radish and Radish Color Extracts. Abstract approved: Ronald E. Wrolstad Radish

Composition of pectic substances in Selva strawberry (Fragaria x ananassa Duch.)

Creator:: Lin, Ben-lin
Abstract:: Pectic substances in the cell wall have long thought to be responsible for the textural changes in fruit during ripening and senescence. Compositional variation within the pectic macromolecules could affect the external characteristics of the fruit. Strawberries undergo adverse quality changes such as softening and juice loss after freezing and...
Resource Type:: Masters Thesis
Full Text:: : . _._ Dr. Ronald E. Wrolstad Pectic substances in the cell wall have long thought to be responsible for

Production of SO₂ and SO₂ binding compounds by Saccharomyces cerevisiae during the alcoholic fermentation and the impact on wine lactic acid bacteria

Creator:: O'Neil, Allison L.
Abstract:: Malolactic fermentation (MLF) is important in the production of wines as it reduces acidity through the conversion of malic acid to lactic acid. However, successful MLF can be difficult to achieve due to yeast antagonism of the bacterium responsible for the secondary fermentation, Oenococcus oeni. In particular, yeast produced sulfur...
Resource Type:: Masters Thesis
Full Text:: . Russell E. Ingham for serving on my thesis committee. I would also like to express thanks to Dr

Impact of malolactic fermentation on red wine color and color stability

Creator:: Burns, Tresider R.
Abstract:: Malolactic fermentation (MLF) is an important step in the production of wines and is commonly performed in red or cool climate wines to reduce acidity. In this study the impact of MLF on red wine color and the ability of Oenococcus oeni to degrade compounds important to the development of...
Resource Type:: Masters Thesis

Flavor composition of transgenic raspberry bushy dwarf virus-resistant 'Meeker' raspberries

Creator:: Malowicki, Sarah Marie-Mahler
Abstract:: Raspberries have been popular since the time of the ancient Greeks. Red raspberries are cultivated throughout the world, particularly in the Pacific Northwest region of the United States and Canada. The raspberry bushy dwarf virus (RBDV) causes significant reduction in yield and crumbly fruit in raspberries, blackberries and raspberry-blackberry hybrids....
Resource Type:: Masters Thesis
Full Text:: , H. E. The Important Volatile Flavour Compounds of Foods. pp 151-166. Larsen, M.; Poll, L.; Callesen

Impact of Butterfat Content and Composition on the Quality of Laminated Pastries

Creator:: Ramirez, Sebastian
Abstract:: Butter has long been the premium choice for producing pastries such as Danish and croissants. Its inclusion has consistently delivered characteristically light and airy crumbs with beautifully flaky crust. Once considered a delicacy, pastries have now become innocuous in our everyday lives. Once requiring a skillful hand to sculpt and...
Resource Type:: Masters Thesis
Full Text:: of vitamin E supplementation on plasma and milk fatty acid profiles in dairy cows.. J. Dairy Res

Light Backscatter: Shedding New Light on Milk Coagulation

Creator:: Miller, Rachel A.
Abstract:: Milk collected from individual cows (n= 31) was centrifuged to equalize fat composition and was tested during chymosin-induced coagulation to compare the influences of somatic cell level, breed, parity, protein composition, and lactation stage on coagulation rate. Coagulation rate was determined using diffuse reflectance. Pearson correlation coefficients were calculated for...
Resource Type:: Honors College Thesis

Flavor comparison of ultra high temperature processed milk heated by Ohmic heating and conventional methods

Creator:: He, Juan
Abstract:: Ultra high temperature (UHT) processing can extend shelf life of milk to several months without refrigeration, which is more convenient and energy saving than pasteurized milk. However, the poor acceptance caused by "cooked" flavors limits its marketing growth, especially in United States. Ohmic heating, which has a more uniform and...
Resource Type:: Masters Thesis
Full Text:: ‐ undecadienal, 2,5,8‐tridecatrienal Figure e 1.1 General pathways for the me aci etabolism o ids

The Incorporation of Novel Water-Soluble Potato Protein Extract in Pacific whiting (Merluccius productus) Fillets Through Brine Injection Technology to Improve Quality

Creator:: Pasewark, George D.
Abstract:: Pacific whiting (Merluccius productus) is one of the most abundant fisheries on the American west coast. However, these fish are historically underutilized due to quality issues resulting from fillet softening that occurs as a result of both endogenous and exogenous (Myxosporidian parasite infection) cathepsin protease action during either storage (cathepsin...
Resource Type:: Masters Thesis
Full Text:: Product Technology, 2(3), 79–95. Akse, L., Birkeland, S., Tobiassen, T., Joensen, S., & Larsen, R

Fruit quality evaluation of strawberries (Fragaria ananassa) grown in California and Oregon

Creator:: Jetti, Rajesh R.
Abstract:: Five genotypes from California (Ventana, Caniarosa, San Miguel, 13G97, and Venice) and Oregon (Totem, Puget Reliance, Puget Summer, Hood and Independence) were evaluated for quality. The volatile compounds were analyzed using head space solid phase micro extraction-gas chromatography-flame ionization detection (GGFID) and gas chromatography-mass spectrometry (GC-MS). Odor activity values of...
Resource Type:: Masters Thesis
Full Text:: Ethyl 2-methylbutanoate Apple Ethyl (E,Z)-2,4- decadienoate Pear 3-Methylbutyl acetate Banana

ScholarsArchive@OSU

Analysis of flavor precursors in radish and radish color extracts

Composition of pectic substances in Selva strawberry (Fragaria x ananassa Duch.)

Production of SO₂ and SO₂ binding compounds by Saccharomyces cerevisiae during the alcoholic fermentation and the impact on wine lactic acid bacteria

Impact of malolactic fermentation on red wine color and color stability

Flavor composition of transgenic raspberry bushy dwarf virus-resistant 'Meeker' raspberries

Impact of Butterfat Content and Composition on the Quality of Laminated Pastries

Light Backscatter: Shedding New Light on Milk Coagulation

Flavor comparison of ultra high temperature processed milk heated by Ohmic heating and conventional methods

The Incorporation of Novel Water-Soluble Potato Protein Extract in Pacific whiting (Merluccius productus) Fillets Through Brine Injection Technology to Improve Quality

Fruit quality evaluation of strawberries (Fragaria ananassa) grown in California and Oregon

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