Index Catalog // ScholarsArchive@OSU

The Examination of Escherichia coli Contamination via Agricultural Water Applications and Survival During Pre-Harvest Field Curing of Dry Bulb Onions

Creator:: Racine, Jason R.
Abstract:: 2020 and 2021 brought the first reported outbreaks of salmonellosis epidemiologically linked to dry bulb onions in the United States. Outbreak investigations were not able to implicate a specific source of the contamination but speculated that contaminated water was a significant contributor. The Produce Safety Rule established minimum standards for...
Resource Type:: Masters Thesis
Full Text:: Alexandra Nerney: data collection, writing and editing Samantha Kilgore: data collection, writing and

Cleaning and Sanitizing Surfaces on Produce Farms: Optimizing What, How, and When

Creator:: Ohman, Erik
Abstract:: Production of fresh produce takes place outdoors, and therefore, is exposed to many routes of contamination (e.g., soil, contaminated water, manure, etc.) by human pathogens. Although precautions are taken to reduce this risk, pathogens can be regularly introduced to produce handling facilities. To manage the risk of cross-contamination from potentially...
Resource Type:: Masters Thesis

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:: estimates from MRS (generic LAB), SL (non-Lactococcus LAB), m-EA (enterococci/streptococci), and MAC

Genetic Diversity and Antimicrobial Resistance of Listeria monocytogenes within Produce Handling and Processing Environments

Creator:: Bland, Rebecca N.
Abstract:: Listeria monocytogenes is a foodborne pathogen frequently associated with food processing environments. Its presence is particularly concerning in facilities handling minimally processed and ready-to-eat foods. Recent outbreaks associated with fresh produce, such as packaged salads and mushrooms, highlight the need to better understand and control these pathogens in environments that...
Resource Type:: Masters Thesis

Metabolic Implications of Red Raspberry Polyphenol Supplementation in High Fat-Fed C57BL/6J Mice

Creator:: Pierce, Gavin W.
Abstract:: Objective: Red raspberries are rich in polyphenols and fiber, relatively low in sugar compared with other fruits, and have been demonstrated to have favorable effects on energy homeostasis in mice. However, it has been unclear precisely which compounds within red raspberries possess the greatest bioactivity, and their mechanism of action....
Resource Type:: Masters Thesis
Full Text:: . Mariana Egea, Alexandra Becraft, and Fabienne Heger, have made my time at Oregon State University truly

Metabolic Effects in C57BL/6J Mice Fed a High-Fat Western Diet Supplemented with Watermelon Flesh, Rind, and Skin and Other Whole Foods

Creator:: Becraft, Alexandra R.
Abstract:: Watermelon (Citrullus lanatus) is rich in lycopene and citrulline and has high phenolic content and antioxidant capacity. Previous studies demonstrate the health benefits of watermelon intake on improved blood pressure regulation along with others. Similarly, cherries, raspberries, walnuts and green tea are rich in anthocyanins, polyphenols, and polyunsaturated fatty acids...
Resource Type:: Masters Thesis
Full Text:: AN ABSTRACT OF THE THESIS OF Alexandra Becraft for

Composition of Pinot noir Wines Produced from Different Crop Levels

Creator:: Li, Jingwen
Abstract:: The production of high-quality wine is an important target for wineries worldwide, and low crop level (yield) has been one vineyard management criterion long believed to achieve wine quality. Low yields are most often achieved by removing clusters from the grapevine. Some studies show that cluster thinning can enhance grape...
Resource Type:: Masters Thesis
Full Text:: . Alexandra Stone for serving as my committee members and giving me assistance and guidance on my research

Development of antioxidant dietary fibers from wine grape pomace and their applications as functional food ingredients

Creator:: Tseng, Angela Y.
Abstract:: Wine grape pomace (WGP), the byproduct from winemaking, is a good source of polyphenols and dietary fibers, and may be utilized as antioxidant dietary fibers (ADF) for food applications. The objectives of this thesis research were to first determine the phenolic compounds, antioxidant and antimicrobial activities in red WGP under...
Resource Type:: Masters Thesis
Full Text:: seeds and skins (P) and pomace with skins only (S) from Pinot Noir (PN) and Merlot (M) were studied

Structure and conformation of red radish (Raphanus sativus L.) anthocyanins and their effect on color and pigment stability

Creator:: Giusti Hundskopf, Maria Monica
Abstract:: Red radish (Raphanus sativus L.) anthocyanins were extracted from liquid nitrogen powdered epidermal tissue using acetone and chloroform and isolated using C-18 resin. Chemical structure and conformation of major pigments were elucidated by 1-D and 2-D NMR, Mass Spectroscopy, HPLC, and spectral analyses. Two novel di-acylated anthocyanins, pelargonidin 3-0-[2-0-(β-D-glucopyranosyl)-(6-0- trans-p-coumaroyl-...
Resource Type:: Dissertation
Full Text:: -chiang, and visiting scientists Beatriz Gloria, Crete Skrede, Alejandro Ordaz, Alexandra Pazmino

The potato : composition, non-enzymatic browning and anthocyanins

Creator:: Rodriguez-Saona, Luis Enrique
Abstract:: Chipping varieties and model systems were used to determine the role of potato constituents on chip color. Composition was evaluated by HPLC and chip color measured using a ColorQuest colorimeter. Reducing sugar (RS) content did not completely explain color quality when present in low concentrations (<60 mg/lOOg). Levels of ascorbic...
Resource Type:: Dissertation
Full Text:: Jung-Min Lee and visiting scientists Beatriz Gloria, Grete Skrede, Alejandro Ordaz, Alexandra Pazmino

ScholarsArchive@OSU

The Examination of Escherichia coli Contamination via Agricultural Water Applications and Survival During Pre-Harvest Field Curing of Dry Bulb Onions

Cleaning and Sanitizing Surfaces on Produce Farms: Optimizing What, How, and When

Spatiotemporal Distributions of Bacteria in the Cheddar Production Environment

Genetic Diversity and Antimicrobial Resistance of Listeria monocytogenes within Produce Handling and Processing Environments

Metabolic Implications of Red Raspberry Polyphenol Supplementation in High Fat-Fed C57BL/6J Mice

Metabolic Effects in C57BL/6J Mice Fed a High-Fat Western Diet Supplemented with Watermelon Flesh, Rind, and Skin and Other Whole Foods

Composition of Pinot noir Wines Produced from Different Crop Levels

Development of antioxidant dietary fibers from wine grape pomace and their applications as functional food ingredients

Structure and conformation of red radish (Raphanus sativus L.) anthocyanins and their effect on color and pigment stability

The potato : composition, non-enzymatic browning and anthocyanins

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