Index Catalog // ScholarsArchive@OSU

Use of pineapple juice for inhibition of browning in apples

Creator:: Lozano de Gonzalez, Patricia
Resource Type:: Dissertation
Full Text:: AN ABSTRACT OF THE THESIS OF Patricia Lozano-de-Gonzalez

Enrichment Isolation of Brettanomyces Yeasts to Probe the Relationship Between Vineyard and Winery Populations

Creator:: Pigao, Kevin E.
Abstract:: The budding yeast Brettanomyces bruxellensis has the potential to spoil fermented beverages and cause financial losses, but also contribute positively to certain products such as Lambic beer. It is most notorious for causing “Brett” spoilage of wine, which is characterized by undesirable aromas such as “bandaid” and “barnyard”, therefore most...
Resource Type:: Masters Thesis
Full Text:: Christopher D. Curtin The budding yeast Brettanomyces bruxellensis has the potential to spoil

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:: production environment AN ABSTRACT OF THE DISSERTATION OF Jared D. Johnson for the degree of

Influence of Biotic and Abiotic Factors on Yeast Communities during Cold Soak and the Consequences for Wine Aroma

Creator:: Johnson, Jared D.
Abstract:: Pre-fermentation cold soak is a winemaking technique used to alter the color, mouthfeel, and aroma of red wine. While it is still debated what impact cold soak has on these wine quality parameters, current thoughts are that resident yeast populations found in fresh grape must play a role in altering...
Resource Type:: Masters Thesis
Full Text:: THE THESIS OF Jared D. Johnson for the degree of Master of Science in Food Science and Technology

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
Full Text:: pretext AN ABSTRACT OF THE THESIS OF Seth D. Cohen for

Use of ion-exchange and direct osmotic concentration technologies for processing cantaloupe juice

Creator:: Galeb, Abduljalil D. S.
Resource Type:: Dissertation
Full Text:: al., (1984), Toribio and Lozano (1984) and Babsky et al., (1986). Maillard-type reaction also

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:: . Mark A. Daeschel, Dr. Michael H. Penner, and Dr. Charles D. Boyer, for their advice and kindly help

Cooling characterization and practical utilization of sub-micron slurry ice for the chilling of fresh seafood

Creator:: Keys, Dustin R.
Abstract:: Consumption of seafood products continues to grow each year, but post-harvest losses and inedible seafood waste remain as high as 25%. Ice-based systems are the most common form of preservation to increase shelf life, preserve product quality, and enhance product safety. Slurry ice is a type of chilling media, consisting...
Resource Type:: Masters Thesis
Full Text:: in either S-MIS or CSW, then held for up to 15 d at 4 °C. Chemical, microbiological, and odor

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:: daidzein (WD+D) for 10 weeks. Surprisingly, intake of WD+G and WD+D significantly decreased food intake

Polyphenol oxidase of D'Anjou pears (Pyrus communis L.)

Creator:: Halim, David Husien
Abstract:: Stability, substrate and inhibitor specificity and electrophoretic properties of a crude polyphenol oxidase (PPO) preparation extracted from d'Anjou pears (Pyrus communis L.) were investigated. Levels of polyvinylpyrrolidone and pH of buffer for extraction were found to affect the specific activity of the extracted enzyme. An extract prepared with 1.5 g...
Resource Type:: Masters Thesis
Full Text:: , chlorogenic acid, caffeic acid, dopamine, d-catechin and DL-dopa. Similar electrophoretic patterns

ScholarsArchive@OSU

Use of pineapple juice for inhibition of browning in apples

Enrichment Isolation of Brettanomyces Yeasts to Probe the Relationship Between Vineyard and Winery Populations

Spatiotemporal Distributions of Bacteria in the Cheddar Production Environment

Influence of Biotic and Abiotic Factors on Yeast Communities during Cold Soak and the Consequences for Wine Aroma

Assessing the impact of temperature on grape phenolic metabolism

Use of ion-exchange and direct osmotic concentration technologies for processing cantaloupe juice

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

Cooling characterization and practical utilization of sub-micron slurry ice for the chilling of fresh seafood

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

Polyphenol oxidase of D'Anjou pears (Pyrus communis L.)

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