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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:: AN ABSTRACT OF THE THESIS OF Rajesh R Jetti for the degree of

Gas chromatographic identification of chlorinated insecticides based on their U.V. degradation

Creator:: Banks, K. A. and Bills, D. D.
Abstract:: Certain chlorinated insecticides can be identified by electron capture gas-liquid chromatographic (EC-GLC) analysis of the prepared sample before and after treatment with ultraviolet irradiation, Upon U.V. treatment, characteristic degradation products arise from the insecticides investigated. Comparison of the degradation pattern obtained by EC-GLC of unknown and authentic insecticides provides an...
Resource Type:: Capstone Project
Full Text:: . 9 J. D. ROSEN, D. J. Sl!THbRLAND AND G. R. LIPTON. Bull. Environ. Coutam. Toxicut., I (1966) 133

The effect of irradiation with ultraviolet light on chlorinated hydrocarbon insecticides : a review

Creator:: Banks, Kenneth A.
Abstract:: Pesticide chemists have recognized since the 1940's that ultraviolet light was deleterious to the insecticidal properties of certain compounds. However, it has been only within the last 15 years that a number of photodecomposition products of the chlorinated hydrocarbon insecticides have been isolated and identified. The degradation of insecticides by...
Resource Type:: Capstone Project
Full Text:: . Sutherland and G. R. Lipton. 1966. The Photochemical Isomerization of Dieldrin and Endrin and Effects . on

Preparation of a potato hydrolysate with Bacillus subtilis α-amylase

Creator:: Dondero, Marta Luisa
Abstract:: Bacillus subtilis α-amylase was used to hydrolyze starch from peeled and whole potatoes (Solanum tuberosum). Effect of gelatinization temperature, pH, enzyme concentration, temperature of hydrolysis and presence of calcium ions were investigated. Optimum conditions for hydrolysis were when α-amylase levels were 0.3 percent of the starch concentration in the presence...
Resource Type:: Masters Thesis
Full Text:: course of this work especially in the preparation of this manuscript. The contribution of Dr. R. E

The use of high pressure process to shuck oysters, reduce microbial load and extend shelf-life

Creator:: He, Haian
Abstract:: Whole oysters were processed under a series of pressures from 30,000 to 45,000 psi at different holding times (0, 1, and 2 min) and then stored at <4°C, for 27 d. During the shelf-life study, the quality of oysters was determined by measuring pH, moisture content, and microbial counts including...
Resource Type:: Masters Thesis
Full Text:: , circulatory, nervous, and reproductive systems. ^a*- mouth stomach—r mtestme ^—mantle Figure 2.1

Application of probiotics and green tea extract in post-harvest processes of Pacific oysters (Crassostrea gigas) for reducing Vibrio parahaemolyticus and extending shelf life

Creator:: Xi, Dunyu
Abstract:: Vibrio parahaemolyticus is a human pathogen which is prevalent in marine environment. Consumption of raw or undercooked seafood contaminated with V. parahaemolyticus can cause foodborne illness. This study investigated the application of probiotics in depuration for reducing V. parahaemolyticus in raw Pacific oysters (Crassostrea gigas) and the utilization of green...
Resource Type:: Masters Thesis

The Biotransformation of Hop Aroma: An Exploration into Yeasts' Ability to Release Polyfunctional Thiols in Beer

Creator:: Molitor, Richard W.
Abstract:: The biotransformation of hop aroma via yeast is a prominent topic in the brewing industry with considerable interest placed on how yeast can enhance volatile thiol production during wort fermentation. Three potent thiols are known contributors to tropical qualities in wine and beer aroma, specifically 3-mercaptohexan-1-ol (3MH), 3-mercaptohexyl acetate (3MHA),...
Resource Type:: Masters Thesis
Full Text:: /Plenum Publishers 2002. 3. Briggs, D. E.; Boulton, C. A.; Brookes, P. A.; Stevens, R., Brewing

The Efficiency of Dry-hopping and Strategies for the Better Utilization of Dry-hops

Creator:: Hauser, Dean G.
Abstract:: The popularity of hop-forward American craft beers has had a profound impact on the use of hops as an ingredient; where hops were once thought of as the “spice” of beer, they may now be considered the primary driver of flavor in beer styles such as American India Pale Ales....
Resource Type:: Masters Thesis

ScholarsArchive@OSU

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

Gas chromatographic identification of chlorinated insecticides based on their U.V. degradation

The effect of irradiation with ultraviolet light on chlorinated hydrocarbon insecticides : a review

Preparation of a potato hydrolysate with Bacillus subtilis α-amylase

The use of high pressure process to shuck oysters, reduce microbial load and extend shelf-life

Application of probiotics and green tea extract in post-harvest processes of Pacific oysters (Crassostrea gigas) for reducing Vibrio parahaemolyticus and extending shelf life

The Biotransformation of Hop Aroma: An Exploration into Yeasts' Ability to Release Polyfunctional Thiols in Beer

The Efficiency of Dry-hopping and Strategies for the Better Utilization of Dry-hops

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