Index Catalog // ScholarsArchive@OSU

Risk Assessment of Salmonella in Raw Hazelnuts and use of Propylene Oxide as a Potential Mitigation Strategy

Creator:: Wright, Daniel G.
Abstract:: Multiple outbreaks of foodborne illness (Salmonella and E. coli O157:H7) have been associated with tree nuts and tree nut products since the early 2000s. In response to these outbreaks and many others in fresh produce and peanut butter, Congress created and passed the Food Safety Modernization Act (FSMA) to require...
Resource Type:: Masters Thesis
Full Text:: i AN ABSTRACT OF THE THESIS OF Daniel G. Wright

The impact of Saccharomyces and non-Saccharomyces yeast on the aroma and flavor of Vitis vinifera L. cv. 'Pinot Noir' wine

Creator:: Takush, David G.
Abstract:: The impact of yeast on the aroma and flavor of Vitis vinifera L. cv. 'Pinot Noir' wine was investigated. Due to the presence of naturally occurring yeast and bacteria on grapes and wine equipment, and the influence these microorganisms have on wine, a means of eliminating microorganisms from grape must...
Resource Type:: Masters Thesis
Full Text:: ABSTRACT OF THE THESIS OF David G. Takush for the degree of Master of Science in Food Science and

Spatiotemporal Distributions of Bacteria in the Cheddar Production Environment

Creator:: Johnson, Jared D.
Abstract:: Given the many significant roles that bacteria play in modern food manufacturing, it is crucial that we have a fundamental understanding of how bacterial communities assemble and behave in the food manufacturing environment. The focus of this dissertation was to investigate both the spatial and temporal distributions of microbial communities...
Resource Type:: Dissertation
Full Text:: -020-00875-0. Blaya, J., Z. Barzideh, and G. LaPointe. 2018. “Symposium Review: Interaction of

Sweet Whey Fermentation: An Exploration of Optimizing the Alcohol Production of Kluyveromyces marxianus and Measuring the Nitrogen Content of Sweet Whey

Creator:: Schaan, Keenan
Abstract:: It is estimated that for every 1 kg of cheese produced, approximately 9 kg of whey is created. For smaller producers something needs to be done to keep it out of water ways and potentially to valorize it. However, access to efficient secondary whey processing to isolate protein and lactose...
Resource Type:: Masters Thesis
Full Text:: ), accordingly, the Biochemical Oxygen Demand (BOD) is around 30 – 50 g/l (González Siso, 1996; Chatzipaschali

Investigating Potential Environmental Sources for Coliforms in Cheddar Cheese Production

Creator:: Selover, Brandon J.
Abstract:: The production of Cheddar cheese is a complex process with multiple potential sources of undesirable bacteria, including those that have negative impacts on product quality (spoilage organisms) and those that are used to evaluate sanitary conditions in the production environment (indicator organisms). The dairy industry commonly uses coliform bacteria as...
Resource Type:: Masters Thesis
Full Text:: in whey collected below the drain belt and 2.20 Log CFU/g in curd collected just before the mill

Development of a High Throughput Method for Screening of Clean-Label Mold Inhibitors in Cheddar Cheese

Creator:: Kornberg, Kaitlyn R.
Abstract:: Mold growth on cheddar-style cheese, though not a food safety issue, causes significant loss to the industry due to consumer rejection. For this reason, it is common for at-risk products, such as cheese shreds, to be coated with the mold inhibitor natamycin. While highly effective at extending shelf-life, preferences for...
Resource Type:: Masters Thesis
Full Text:: some research indicating they can alter phenotypes through phase variation (de Oliveira et al. 2015

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:: and 5.13 g/100 g respectively. Total acid content ranged from 0.93 gIl00 g to 2.01 g/100 g. Puget

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
Full Text:: study. Populations of lactic acid bacteria in oysters increased from 1.83 to 4.66 log CFU/g after

Chemical composition of dietary fiber and polyphenols of wine grape pomace skins and development of wine grape (cv. Merlot) pomace extract based films

Creator:: Deng, Qian
Abstract:: The objectives of this project were to investigate the chemical composition of five varieties of wine grape pomace (WGP) skins obtained in the Pacific Northwest of the United States with the emphasis on dietary fiber (DF) and polyphenolic compounds, and further to evaluate the feasibility of developing WGP extract based...
Resource Type:: Masters Thesis
Full Text:: ). Compared with WWGP, RWGP had higher values in total phenolics content (21.4- 26.7 mg GAE/g DM in RWGP vs

Modulation of metabolic syndrome by soy isoflavones : in-vitro and in-vivo models

Creator:: Luo, Ting
Abstract:: Metabolic syndrome is a problem affecting people around the world. In a number of studies, soy intake has been documented to possess antidiabetic and anticardiovascular effect. My project is focused on the impact of the intake of compounds found within soy, the isoflavones, their impact on metabolic syndrome symptoms, and...
Resource Type:: Dissertation
Full Text:: mice were fed low fat (LF), western diet (WD), WD containing 0.16% (w/w) of genistein (WD+G) or

ScholarsArchive@OSU

Risk Assessment of Salmonella in Raw Hazelnuts and use of Propylene Oxide as a Potential Mitigation Strategy

The impact of Saccharomyces and non-Saccharomyces yeast on the aroma and flavor of Vitis vinifera L. cv. 'Pinot Noir' wine

Spatiotemporal Distributions of Bacteria in the Cheddar Production Environment

Sweet Whey Fermentation: An Exploration of Optimizing the Alcohol Production of Kluyveromyces marxianus and Measuring the Nitrogen Content of Sweet Whey

Investigating Potential Environmental Sources for Coliforms in Cheddar Cheese Production

Development of a High Throughput Method for Screening of Clean-Label Mold Inhibitors in Cheddar Cheese

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

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

Chemical composition of dietary fiber and polyphenols of wine grape pomace skins and development of wine grape (cv. Merlot) pomace extract based films

Modulation of metabolic syndrome by soy isoflavones : in-vitro and in-vivo models

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