Index Catalog // ScholarsArchive@OSU

The stability of ascorbic acid in bottled cranberry-based beverages under home-use conditions

Creator:: Wong, Geoffrey K.
Abstract:: Commercially bottled, vitamin C-fortified, cranberry juice cocktail and cranberry-apple (cranapple) juice drinks were stored at 5°C under simulated home-use conditions. Ascorbic acid (AA) and dehydroascorbic acid (DHA) levels were evaluated over a period of seven days by high performance liquid chromatography (HPLC). Total vitamin C content was also determined by...
Resource Type:: Masters Thesis
Full Text:: approved: _ . Allen F. Anglemier Commercially bottled, vitamin C-fortified, cranberry juice

Approaches to The Optimization of Honey-Based Fermentations

Creator:: Kartik, Kritika
Abstract:: The fermentation of honey-based musts has been a feature of civilization for millennia. Typically comprised of 75-90% (w/w) simple (i.e. fermentable) sugars, the glucose and fructose present are readily fermented by either pitched or adventitious micro-organisms. Nevertheless, despite its venerable heritage, honey-based fermentations are prone to inconsistency, and it is...
Resource Type:: Masters Thesis
Full Text:: . Abstract approved: Paul Hughes The fermentation of honey-based musts has been a feature of

The effect of prerigor electrical stimulation of beef muscle on selected bacteria

Creator:: Nygaard, Michael DuWayne
Abstract:: This investigation was designed to study the possible effects of the electrical stimulation of beef muscle on microorganisms present on the meat surface during and after treatment. The effect of electric current on microorganisms in minimal media suspension was also studied. Cell viability before and after electrical treatment or exposure...
Resource Type:: Masters Thesis
Full Text:: . Paul H. Krump^rman This investigation was designed to study the possible effects of the electrical

Recovery of Escherichia coli from freeze dried model systems

Creator:: Hirway, Sumesh Chandra
Resource Type:: Masters Thesis
Full Text:: SYS^EM^ Abstract approved: , . , , ^ ^, „ t '■ Paul HyKrumperman Recovery of

Frameshift mutagenicity of flavonol glycosides activated by human fecalase enzyme

Creator:: Dardiri, Moawia Mohamed
Abstract:: Many substances in the plant kingdom and in man's diet occur as glycosides. Recent studies have indicated that many glycosides that are not mutagenic in tests such as the Salmonella/microsome test become mutagenic upon hydrolysis of the glycosidic linkages. The Salmonella/microsome test utilizes a liver homogenate to approximate mammalian metabolism...
Resource Type:: Dissertation
Full Text:: : „ ,„ , Dr. Paul H. Krunperman Many substances in the plant kingdom and in man's diet occur as glycosides

Drug resistance indexing Enterobacter as a method of identifying food contamination of public health significance

Creator:: Shadbeh, Maryam
Abstract:: The Enterobacter are often found in the feces of man and other warm blooded animals but have limited use as indicators of fecal contamination of foods and water since they are also often found as natural flora of non-fecal environments such as water and plants. This study proposes a method...
Resource Type:: Masters Thesis
Full Text:: . Abstract approved: ^ . —rr- ■ Dr. Paul H. Krumpe^man The Enterobacter are often found in the feces

A guide to the fermentation and distillation of whey for potable spirit production

Creator:: Risner, Derrick
Abstract:: Whey is co-product of cheese production and is produced at 9:1 whey to cheese ratio. Whey is broadly classified into two types, sweet and acid whey. Large cheese manufacturers have developed whey processing techniques to convert sweet whey into value added products such as protein powders and emulsifiers. Acid whey...
Resource Type:: Masters Thesis
Full Text:: Potable Spirit Production Abstract Approved: Paul Hughes Lisbeth Goddik Whey is co

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:: : ______________________________________________________ Paul Hughes It is estimated that for every 1 kg of cheese produced, approximately 9 kg of

Grape and Wine Aroma Influenced by Vine Nutrient Status, Vigor and Crop Levels in Oregon Pinot Noir

Creator:: Yuan, Fang
Abstract:: Wine volatile composition is one of the most important constitutes of wine quality, and it is greatly influenced by number of factors. The studies herein were conducted to evaluate the grape and wine aroma affected by different vine nutrient status, vigor and crop levels of Oregon Pinot noir. In the...
Resource Type:: Dissertation
Full Text:: Noir Abstract approved: Michael C. Qian Wine volatile composition is one of the most

Efficacy of electrolyzed oxidizing (EO) water combined with UV-C light or gas exchange on sanitization of Jalapeno pepper using Serratia marcesens as surrogate for Salmonella

Creator:: Ekundayo, Olufunmilayo R.
Abstract:: Jalapeño peppers are usually consumed raw and fresh with minimal processing. They contain antioxidants and bioactive compounds which are of human health benefits. There have been an increasing number of reports of foodborne outbreaks attributed to inaccessibility of sanitizers to Salmonella , E.coli and Listeria monocytogenes when embedded in fruit...
Resource Type:: Masters Thesis
Full Text:: ) Water Combined with UV-C light or Gas Exchange on Sanitization of Jalapeño Peppers using Serratia

ScholarsArchive@OSU

The stability of ascorbic acid in bottled cranberry-based beverages under home-use conditions

Approaches to The Optimization of Honey-Based Fermentations

The effect of prerigor electrical stimulation of beef muscle on selected bacteria

Recovery of Escherichia coli from freeze dried model systems

Frameshift mutagenicity of flavonol glycosides activated by human fecalase enzyme

Drug resistance indexing Enterobacter as a method of identifying food contamination of public health significance

A guide to the fermentation and distillation of whey for potable spirit production

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

Grape and Wine Aroma Influenced by Vine Nutrient Status, Vigor and Crop Levels in Oregon Pinot Noir

Efficacy of electrolyzed oxidizing (EO) water combined with UV-C light or gas exchange on sanitization of Jalapeno pepper using Serratia marcesens as surrogate for Salmonella

Limit your search

Academic Affiliation

Advisor

Commencement Year

Committee Member

Creator

Contributor

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