Index Catalog // ScholarsArchive@OSU

Ultrafiltration of fruit juice and wine

Creator:: Flores Gaytan, Jose Humberto
Abstract:: The possible effect of oxidation [processing with or without sulfur dioxide (±S0₂)] and of pre-ultrafiltration treatment of juices with enzymes and fining agents on flux, and on juice color, composition and stability was investigated. White Riesling juice was ultrafiltered with a Romicon system operated with a nominal molecular weight cut-off...
Resource Type:: Dissertation
Full Text:: . The author also wishes to acknowledge Dr. Mina R. McDaniel for her suggestions and able assistence

Release of lipase from lysosomes of rainbow trout (Salmo gairdneri) muscle subjected to low temperatures

Creator:: Geromel, Edison Jose
Resource Type:: Dissertation
Full Text:: Subjected to Low Temperatures by Edison Jose Geromel A THESIS submitted to Oregon State University

Effect of maturity on the physical, chemical and sensory properties of frozen peas

Creator:: Olaeta-Coscorroza, Jose A.
Abstract:: Peas (Pisum sativum) are an important constituent in the diet of many people. Peas may be cooked and eaten as green peas shortly after harvest, stored for short periods in the pods, or, after suitable treatment, stored for long periods before consumption. Many factors influence the yield and quality of...
Resource Type:: Masters Thesis
Full Text:: AN ABSTRACT OF THE THESIS OF Jose A. Olaeta-Coscorroza

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

Creator:: Simpson-Rivera, Ricardo Jose
Resource Type:: Masters Thesis
Full Text:: Control of Batch Retort Process Operations: Conduction-Heated Foods by Ricardo Jose Simpson-Rivera

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

The influence of different processing procedures on strawberry juice and wine quality

Creator:: Flores Gaytan, Jose Humberto
Resource Type:: Masters Thesis
Full Text:: AN ABSTRACT OF THE THESIS OF Jose H. Flores Gaytan for the

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:: AN ABSTRACT OF THE THESIS OF Jose L. Pastor del Rio for the

Isolation and partial characterization of a natural antioxidant from shrimp (Pandalus jordani)

Creator:: De Rosenzweig Pasquel, Lorenzo Jose
Abstract:: The nature of a natural antioxidant present in shrimp was investigated. Shrimp extracts were prepared using different solvents to ascertain the best extraction method. The antioxidant activity was determined using the (β-carotene-linoleate model system and the oxygen weighing method. Ethanol proved to be the best solvent for extracting the natural...
Resource Type:: Masters Thesis
Full Text:: AN ABSTRACT OF THE THESIS OF LORENZO JOSE DE ROSENZWEIG PASQUEL

Gas chromatography/olfactometry and descriptive analysis of cold-pressed lemon oil aroma

Creator:: Young, Sheri L.
Abstract:: Lemon oil quality is affected by numerous factors including lemon variety, climate, soil type, extraction method, etc.. Therefore, quality largely depends upon the lemons' origin, and aroma profiles of oils obtained throughout the world have potential to vary considerably. This research was conducted to identify differences in the aroma profiles...
Resource Type:: Masters Thesis
Full Text:: : Mina R. McDaniel Lemon oil quality is affected by numerous factors including lemon variety, climate

Gas chromatography/olfactometry and descriptive analysis of Valencia orange juice

Creator:: Shah, Rohan
Abstract:: Heat treated orange juice, both pasteurized and concentrate, are being increasingly consumed in the U.S. Orange juice is primarily heat treated to increase its shelf life, by curbing the growth of microorganisms; and to inactivate pectin methylesterase, which demethylates pectin and leads to cloud loss in the juice. However, because...
Resource Type:: Masters Thesis
Full Text:: /Olfactometry and Descriptive Analysis of Valencia Orange Juice Abstract approved: , , % Mina R

ScholarsArchive@OSU

Ultrafiltration of fruit juice and wine

Release of lipase from lysosomes of rainbow trout (Salmo gairdneri) muscle subjected to low temperatures

Effect of maturity on the physical, chemical and sensory properties of frozen peas

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

Frozen stabilized mince, its production, and thermophysical properties

The influence of different processing procedures on strawberry juice and wine quality

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

Isolation and partial characterization of a natural antioxidant from shrimp (Pandalus jordani)

Gas chromatography/olfactometry and descriptive analysis of cold-pressed lemon oil aroma

Gas chromatography/olfactometry and descriptive analysis of Valencia orange juice

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