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Flavors associated with the use of Cheddar cheese whey powder in ice cream mix

Creator:: Andrews, Matthew V.
Abstract:: Flavor problems associated with the use of cheddar cheese whey in the formulation of ice cream and other food products were investigated. During spray drying of whey, which transforms bulky liquid whey into an easily transportable and storable powder, various degrees of off-flavor development may occur depending on the care...
Resource Type:: Masters Thesis
Full Text:: Abstract approved ' (Dr. M. E./Morgan) Flavor problems associated with the use of cheddar cheese

A comparison of porous polymers used in collecting organic volatiles in foods

Creator:: Boyko, Alayne Linda
Abstract:: Porapak Q, Chromosorb 102, and Tenax GC, three porous polymers commonly used as adsorbents in headspace analyses were investigated. The retention times of various low-boiling compounds relative to water were measured on the collection columns to determine which compounds would be lost during the water removal step employed after sampling...
Resource Type:: Masters Thesis
Full Text:: 17 -jt/frt Typed by Lyndalu Sikes for Alayne Linda Boyko. . ACKNOWLEDGEMENTS I wish to

Addressing sodium reduction and pathogen internalization in non-intact whole muscle beef : evaluation of dehydrated collagen and hydrostatic pressure as impact technologies

Creator:: Lowder, Austin Cole
Abstract:: These studies focused on maximizing the nutrition and safety of raw whole muscle beef while minimizing quality and shelf-life alteration. The first study used response surface methodology to predict fluid loss from injected beef strip loins and steaks as influenced by levels of salt and sodium phosphates (SP) in the...
Resource Type:: Dissertation
Full Text:: high pressure-low temperature (HPLT) processing to achieve E. coli O157:H7 inactivation in non-intact

Molecular mechanism of germination of Clostridium perfringens spores

Creator:: Paredes-Sabja, Daniel
Abstract:: Clostridium perfringens is the causative agent of a wide variety of diseases in animals and humans. C. perfringens can produce more than 15 toxins. However, individual strains produce a subset of these toxins. Although a small percentage of C. perfringens isolates (mostly belonging to type A) produce C. perfringens enterotoxin...
Resource Type:: Dissertation
Full Text:: + sensitive E. coli mutants indicate that while GerO is capable of translocating K+ and Na+, GerQ is only

Sensory, compositional and texture profile analysis of high-pressure treated fresh renneted cheese - Queso Fresco style

Creator:: Sandra
Abstract:: A sensory method was developed to determine cheese texture by hand evaluation. Cheese sensory evaluation was conducted by panelists (n=8) on four commercial samples in duplicates. Standards, descriptors, methods of each attribute evaluation, sample size, and ballot were developed based on panelists' consensus. Fifteen total attributes, divided into five groups,...
Resource Type:: Masters Thesis
Full Text:: Journal of Sensory Studies 8334 E. Via de la Escuela, Scottsdale, AZ 85258 USA 10 ABSTRACT

Microbial characterization of cassava (Manihot esculenta Crantz) fermentation

Creator:: Ngaba-Mbiakop, Pierre Rolland
Abstract:: Micro-organisms associated with gari, produced in Cameroun, Africa, by the traditional method and that produced in the laboratory, were isolated, identified, and screened for their abilities to produce gari flavor. Gari production, under the controlled conditions was attempted utilizing these isolates and the dairy starter cultures. Some of the volatiles...
Resource Type:: Masters Thesis
Full Text:: presented \\ \_it-\ 11 y^Jr \ ^ I'^^'A Typed by Lyndalu Sikes for Pierre Rolland Ngaba-Mbiakop

Studies on cucumber fermentation : microbiological analyses and factors influencing bloating

Creator:: Gallagher, Daniel LeRoy
Resource Type:: Masters Thesis
Full Text:: Lyndalu Sikes for Daniel LeRoy Gallagher ACKNOWLEDGEMENTS I wish to express my appreciation to my

Identification and quantitation of 3-hydroxy-N-nitrosopyrrolidine in fried bacon and fried-out fat

Creator:: Lee, Jae-sung
Abstract:: The formation of 3-hydroxy-N-nitrosopyrrolidine from decarboxylation of 4-hydroxy-N-nitrosoproline was demonstrated in model heating system designed to simulate the conditions of frying bacon. The identification of the nitrosamine was achieved by comparison of its TLC R [subscript f] value, gas chromatographic retention time, and mass spectral fragmentation pattern with those of...
Resource Type:: Dissertation
Full Text:: is presented £\ n^J) 1<£ 1010°) Typed by Lyndalu Sikes for Jae-Sung Lee

Impact of weak and strong acids on the destruction of lactic acid bacteria during high pressure processing

Creator:: Sarangapani, Rama Krishna
Abstract:: High hydrostatic pressure (HHP) affects the pH of weak acids due to an increased degree of acid dissociation while under pressure. The temporary pH reduction by high pressure in such a case may influence the barotolerance of microorganisms. The objective of this study was to determine the impact of weak...
Resource Type:: Masters Thesis
Full Text:: Hydrochloric Sulfuric a b b a d c e f f f g h e Figure 2.3: Pressure required for 1 and 5 log

Low-temperature depuration and low-temperature high hydrostatic pressure processing as post-harvest interventions for diminishing Vibrio parahaemolyticus contamination in oysters

Creator:: Phuvasate, Sureerat
Abstract:: Vibrio parahaemolyticus is a leading cause of acute gastroenteritis associated with consumption of seafood, particularly raw oysters. The United States Centers for Disease Control and Prevention (CDC) estimated that 45,000 cases of V. parahaemolyticus infection occur each year in the U.S. A recent CDC report revealed that the incidence of...
Resource Type:: Dissertation

ScholarsArchive@OSU

Flavors associated with the use of Cheddar cheese whey powder in ice cream mix

A comparison of porous polymers used in collecting organic volatiles in foods

Addressing sodium reduction and pathogen internalization in non-intact whole muscle beef : evaluation of dehydrated collagen and hydrostatic pressure as impact technologies

Molecular mechanism of germination of Clostridium perfringens spores

Sensory, compositional and texture profile analysis of high-pressure treated fresh renneted cheese - Queso Fresco style

Microbial characterization of cassava (Manihot esculenta Crantz) fermentation

Studies on cucumber fermentation : microbiological analyses and factors influencing bloating

Identification and quantitation of 3-hydroxy-N-nitrosopyrrolidine in fried bacon and fried-out fat

Impact of weak and strong acids on the destruction of lactic acid bacteria during high pressure processing

Low-temperature depuration and low-temperature high hydrostatic pressure processing as post-harvest interventions for diminishing Vibrio parahaemolyticus contamination in oysters

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