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:: AN ABSTRACT OF THE THESIS OF Ricardo Jos6 Simpson-Rivera for

Experimental and mathematical procedures for the estimation of shelf-life : application to temperature-abused chilled seafood

Creator:: Almonacid-Merino, Sergio Felipe
Abstract:: The validation and potential use of mathematical models to estimate the shelf-life of refrigerated food exposed to temperature abuse and basing such estimations on microbial growth was analyzed. Combined heat transfer, microbial growth models, and non-parametric statistical procedures formed a computer-based predictive tool to assess shelf-life and estimate the accuracy...
Resource Type:: Masters Thesis
Full Text:: Food Science and Technology. I want to thank specially my friends Ricardo and Chock who in one way or

Time-temperature effects on Cheddar cheese ripening : sensory and microbiological changes

Creator:: Kirby, Constance Lamb
Resource Type:: Masters Thesis
Full Text:: related experimental data presented. Graduate student assistants Jorge Bouzas, Ricardo Simpson and

Frozen stabilized mince, its production, and thermophysical properties

Creator:: Simpson-Rivera, Ricardo Jose
Resource Type:: Dissertation
Full Text:: AN ABSTRACT OF THE THESIS OF Ricardo Simpson-Rivera for the

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

Assessing the impact of temperature on grape phenolic metabolism

Creator:: Cohen, Seth D.
Abstract:: Many climatic factors influence grape berry composition including nutrient status, water availability, biotic stress, sun exposure and temperature. Previous research examined the effects of many factors listed above and much progress has been made. It is often difficult, however, to separate effects that typically confound each other, such as sun...
Resource Type:: Masters Thesis

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:: . Reference Anderson, J. W., Baird, P., Davis Jr, R. H., Ferreri, S., Knudtson, M., Koraym, A., Waters, V

Volatile composition of Pinot Noir grapes and wines under different viticultural practices in western Oregon

Creator:: Feng, Hui
Abstract:: High vegetative growth of Pinot Noir vine is a common problem in most vineyards of Oregon's Willamette Valley, where sunlight exposure and heat accumulation are limited. Consequently, growers in this region commonly use vineyard management strategies to regulate vine vigor and improve grape and wine quality. Wine quality is greatly...
Resource Type:: Dissertation
Full Text:: . Special thanks to Dr. Skinkis and her viticulture group (Alejandra Navarrete, Alison Reeve, Amanda Vance

Brown Marmorated Stink Bug (BMSB), Halyomorpha halys Taint in Wine : Impact on Wine Sensory, Effect of Wine-processing and Management Techniques

Creator:: Mohekar, Pallavi
Abstract:: Brown marmorated stink bug (BMSB), (Halyomorpha halys, Hemiptera: Pentatomidae) is an invasive species that damages numerous agricultural crops including grapes. Related damage include lower berry weight with increased exposure and cracked berries as a result of BMSB feeding activity. The insect is currently detected in 43 US states including Oregon,...
Resource Type:: Dissertation

ScholarsArchive@OSU

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

Experimental and mathematical procedures for the estimation of shelf-life : application to temperature-abused chilled seafood

Time-temperature effects on Cheddar cheese ripening : sensory and microbiological changes

Frozen stabilized mince, its production, and thermophysical properties

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

Assessing the impact of temperature on grape phenolic metabolism

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

Volatile composition of Pinot Noir grapes and wines under different viticultural practices in western Oregon

Brown Marmorated Stink Bug (BMSB), Halyomorpha halys Taint in Wine : Impact on Wine Sensory, Effect of Wine-processing and Management Techniques

Limit your search

Academic Affiliation

Advisor

Commencement Year

Committee Member

Creator

Date

Decade

Degree Field

Degree Level

Degree Name

File Format

Language

License

Non-Academic Affiliation

Peer Reviewed

Resource Type

Rights Statement

Subject

Search Constraints

Search Results

Limit your search