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Impact of pre-fermentation maceration techniques on yeast populations and color of Pinot noir wine

Creator:: Zook, Molly L.
Abstract:: The quality of red wine is primarily determined by the flavor, aroma, and color. A common wine making technique used to improve these characteristics is the pre-‐fermentation maceration. In this study two pre-fermentation maceration techniques were used, one was a traditional cold soak and the second involved addition of dry...
Resource Type:: Honors College Thesis
Full Text:: L. Zook A PROJECT Submitted to Oregon State University University Honors College

Effect of Zero-and-Low Calorie Sweeteners on Retronasal Odor Enhancement

Creator:: Schenk, Erin E.
Abstract:: This study aimed to investigate the relationship between taste and odor through the phenomenon called retronasal odor enhancement by sweet taste. The specific sweet tastants used were zero or low calorie sweeteners. Experiment 1 used an aqueous model system where subjects sampled of vanilla solutions with and without five different...
Resource Type:: Honors College Thesis
Full Text:: PROJECT submitted to Oregon State University University Honors College in partial fulfillment of

Evaluation of the Labeled Hedonic Scale (LHS): Obtaining higher level data in consumer testing for product development research

Creator:: Hammond, Samuel J.
Abstract:: Among sensory and food scientists, the 9-point hedonic scale has been the most commonly used scale for measuring liking and disliking of products. Recently, the Labeled Hedonic Scale (LHS) was developed to overcome some recognized limitations of the 9-point hedonic scale. One of the claimed advantages of the LHS is...
Resource Type:: Honors College Thesis
Full Text:: permanent collection of Oregon State University, University Honors College. My signature below authorizes

Quality and consumer acceptance of berry fruit pomace-fortified specialty mustard

Creator:: Davis, Lissa
Abstract:: Blueberry pomace (BP) and cranberry pomace (CP) are good sources of dietary fiber and phenolics. This study aimed to develop berry fruit pomace-fortified specialty mustard with elevated bioactive compounds. Wet BP and CP were ground and incorporated into Dijon-style mustard at concentrations of 15, 20, and 25% (w/w). Total dietary...
Resource Type:: Honors College Thesis
Full Text:: submitted to Oregon State University Honors College in partial fulfillment of

Light Backscatter: Shedding New Light on Milk Coagulation

Creator:: Miller, Rachel A.
Abstract:: Milk collected from individual cows (n= 31) was centrifuged to equalize fat composition and was tested during chymosin-induced coagulation to compare the influences of somatic cell level, breed, parity, protein composition, and lactation stage on coagulation rate. Coagulation rate was determined using diffuse reflectance. Pearson correlation coefficients were calculated for...
Resource Type:: Honors College Thesis
Full Text:: Submitted to Oregon State University University Honors College In partial fulfillment of the

Feasibility of developing wine grape pomace fortified baked goods for health promotion

Creator:: Walker, Rebecca M.
Abstract:: Wine grape pomace (WGP) as a source of antioxidant dietary fiber was used to fortify bread and muffins bakery goods. Pinot Noir wine grape pomace (RWGP) and Pinot Grigio wine grape pomace (WWGP) replaced wheat flour at concentration between 5-20% (w/w). The finished bread and muffin products were evaluated for...
Resource Type:: Honors College Thesis
Full Text:: . Walker A PROJECT Submitted to Oregon State University University Honors College In

Validation of Baking to Reduce Coliform Counts and Salmonella in Cookie Dough

Creator:: Wilson, Julia M.
Abstract:: This study aimed to determine the efficacy of baking to reduce bacterial populations (an unknown contaminant or Salmonella) in cookie dough. Baking conditions (time and temperature parameters) were selected based on conditions commonly used in industry. The first study (Chapter 2), “Baking as Validation for Control of Coliform Counts in...
Resource Type:: Honors College Thesis
Full Text:: Oregon State University Honors College in partial fulfillment of the

Diastatic Activity in Citra® Hops as a Function of On-Bine Maturity

Creator:: Long, Aidan T.
Abstract:: Dry-hopping has grown from a novel to widespread technique in commercial craft beer production. It yields large returns in aroma that cannot be emulated with kettle hopping. However, it also leads to beer refermentation post-dry-hopping, a phenomenon colloquially referred to by U.S brewers as “hop creep.” This is a result...
Resource Type:: Honors College Thesis
Full Text:: Maturity by Aidan Trent Long A THESIS submitted to Oregon State University Honors College in

The role of molecular architecture in the hydration properties of brewers’ spent grain

Creator:: Yang, Jasmin S.
Abstract:: An emerging strategy to reducing food waste is converting food processing byproducts to nutritious and inexpensive food ingredients. A relevant food processing waste stream is brewers’ spent grain (BSG), the primary byproduct of beer production. BSG is a promising candidate as a food ingredient because of its high protein and...
Resource Type:: Honors College Thesis
Full Text:: submitted to Oregon State University Honors College in partial fulfillment of

Characterization of Vibrio parahaemolyticus isolated from Oregon and Washington coastal water and development of improved methods for Vibrio parahaemolyticus detection

Creator:: Duan, Jingyun
Abstract:: Distribution of Vibrio parahaemolyticus in Oregon and Washington oystergrowing areas was studied between November 2002 and October 2003. V. parahaemolyticus was detected in 14.3% of oyster, 23.0% of seawater, and 44.4% of sediment samples with very low levels (≤7.4 MPN/g) of pathogenic strains being detected in oysters. Occurrence of V....
Resource Type:: Dissertation
Full Text:: collection of the Oregon State University libraries. My signature below authorizes release of my

ScholarsArchive@OSU

Impact of pre-fermentation maceration techniques on yeast populations and color of Pinot noir wine

Effect of Zero-and-Low Calorie Sweeteners on Retronasal Odor Enhancement

Evaluation of the Labeled Hedonic Scale (LHS): Obtaining higher level data in consumer testing for product development research

Quality and consumer acceptance of berry fruit pomace-fortified specialty mustard

Light Backscatter: Shedding New Light on Milk Coagulation

Feasibility of developing wine grape pomace fortified baked goods for health promotion

Validation of Baking to Reduce Coliform Counts and Salmonella in Cookie Dough

Diastatic Activity in Citra® Hops as a Function of On-Bine Maturity

The role of molecular architecture in the hydration properties of brewers’ spent grain

Characterization of Vibrio parahaemolyticus isolated from Oregon and Washington coastal water and development of improved methods for Vibrio parahaemolyticus detection

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