Index Catalog // ScholarsArchive@OSU

Influence of vine vigor and shading in Pinot noir (Vitis vinifera L.) on the concentration and composition of phenolic compounds in grapes and wine

Creator:: Cortell, Jessica M.
Abstract:: In 2003 and 2004 vigor zones were delineated in two commercial vineyard sites based on vine growth variation to assess fruit and wine phenolic chemistry. In 2004, the effects of shading on the accumulation of phenolic compounds were also investigated. Model extractions were done from the shading experiment and the...
Resource Type:: Dissertation
Full Text:: most widespread role being as UV protectants (Flint et al. 1985; Price et al. 1995; Smith & Markham

Efficacy of electrolyzed oxidizing water and ozonated water for microbialdecontamination of fresh strawberries (Fragaria x ananassa)

Creator:: Udompijitkul, Pathima
Abstract:: The objectives of this project were to evaluate the efficacies of electrolyzed oxidizing (EO) and ozonated waters as antimicrobial agents for enhancing the microbiological safety of fresh strawberries (Fragaria x ananassa). The influence of sodium chloride (NaCl) concentrations used for preparing EO water was evaluated on their bactericidal activities against...
Resource Type:: Masters Thesis

Low-temperature post-harvest processing for reducing Vibrio parahaemolyticus and Vibrio vulnificus in raw oysters

Creator:: Chae, Minjung
Abstract:: Oysters are filter-feeding bivalves, which filter water for nutrients and often accumulate contaminants and human pathogens such as Vibrio parahaemolyticus and Vibrio vulnificus naturally occurring in the marine environment. These naturally occurring pathogens have been frequently isolated from raw shellfish, particularly oyster, in the United States and are recognized as...
Resource Type:: Masters Thesis
Full Text:: (Hollis and others 1976; Morris and Black 1985). V. vulnificus can also enter the viable but non

Electrolyzed oxidizing water treatment as a post-harvest process for controlling histamine formation in fish

Creator:: Phuvasate, Sureerat
Abstract:: Scombroid poisoning, caused by histamine intoxication, is one of the most prevalent illnesses associated with seafood consumption in the United States. The illness is usually accompanied with a variety of symptoms, such as rash, nausea, diarrhea, flushing, sweating, and headache. Incidence of scombroid poisoning has been consistently reported in the...
Resource Type:: Masters Thesis
Full Text:: consumption (Yoshinaga and Frank 1982; Frank and others 1985; LÓpez-Sabater and others 1996b; Du and others

Application of membrane filtration to recover solids from protein solutions

Creator:: Huang, Lihan
Resource Type:: Dissertation
Full Text:: . The sedimented proteins can be easily separated from the waste water (Cheftel et al., 1985). Soluble

Effect of high pressure at low temperature on the molecular structure and functionality of dairy proteins

Creator:: Walker, Marcia Kaye, 1961-
Abstract:: High hydrostatic pressure processing (HPP) is a nonthermal process in which foods are subjected to pressures in the range of 100-700 MPa at room temperatures or higher. HPP is effective in reducing microbial counts and enzyme activity. The ability of HPP to modify the functional properties of proteins has become...
Resource Type:: Dissertation
Full Text:: occasions when equipment in the department was beyond repair. Frank Younce for helping me run tests at the

Efficacy of electrolyzed oxidizing (EO) water combined with UV-C light or gas exchange on sanitization of Jalapeno pepper using Serratia marcesens as surrogate for Salmonella

Creator:: Ekundayo, Olufunmilayo R.
Abstract:: Jalapeño peppers are usually consumed raw and fresh with minimal processing. They contain antioxidants and bioactive compounds which are of human health benefits. There have been an increasing number of reports of foodborne outbreaks attributed to inaccessibility of sanitizers to Salmonella , E.coli and Listeria monocytogenes when embedded in fruit...
Resource Type:: Masters Thesis
Full Text:: pepper (Daeschel and others 1990), cucumbers (Daeschel and others 1985) and sanitization of alfalfa

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
Full Text:: Wrolstad and Dr. Michael Qian for serving on my thesis committee as well as Dr. Frank Chaplen of

Composition and in vitro digestion of barley, oat, and wheat brans

Creator:: Gangloff, Mary Beth
Abstract:: In the field of nutrition, complex carbohydrates have become increasingly important in the last decade. The fiber fraction of foods has been implicated as modifying the etiology of several chronic diseases and the starch fraction is important with respect to the glycemic index of foods. This study has focused on...
Resource Type:: Masters Thesis
Full Text:: world is used to grow cereal crops (McWilliams, 1985). The major cereal grains are wheat, rice, and

Suppression of sourness in binary and tertiary model mixture solutions

Creator:: Savant, Lotika
Abstract:: Addition of acids to foods allows for enhanced food safety. Acids are the primary form of defense against microbial contamination in refrigerated foods, while use of acids in conjunction with heat or high hydrostatic pressure processing lowers energy usage resulting in cost reduction. However, addition of acids to food or...
Resource Type:: Dissertation
Full Text:: pears and 80% in orange peel (Andres, 1985). It is the predominant acid in broccoli, carrots, peas

ScholarsArchive@OSU

Influence of vine vigor and shading in Pinot noir (Vitis vinifera L.) on the concentration and composition of phenolic compounds in grapes and wine

Efficacy of electrolyzed oxidizing water and ozonated water for microbialdecontamination of fresh strawberries (Fragaria x ananassa)

Low-temperature post-harvest processing for reducing Vibrio parahaemolyticus and Vibrio vulnificus in raw oysters

Electrolyzed oxidizing water treatment as a post-harvest process for controlling histamine formation in fish

Application of membrane filtration to recover solids from protein solutions

Effect of high pressure at low temperature on the molecular structure and functionality of dairy proteins

Efficacy of electrolyzed oxidizing (EO) water combined with UV-C light or gas exchange on sanitization of Jalapeno pepper using Serratia marcesens as surrogate for Salmonella

Impact of malolactic fermentation on red wine color and color stability

Composition and in vitro digestion of barley, oat, and wheat brans

Suppression of sourness in binary and tertiary model mixture solutions

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