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A maturity trial study of Pinot noir wines : aroma profile by sniffing gas chromatographic effluent

Creator:: Miranda-Lopez, Rita
Abstract:: The quality of wine is highly influenced by the weather. Temperature, solar radiation and humidity influence the formation and concentration of aroma-active compounds and aroma-active precursors in the grapes. Pinot noir grapes require a slow ripening, under cool temperatures, in order to achieve their fullest flavor. The main objective of...
Resource Type:: Masters Thesis
Full Text:: of Master of Science in Food Science and Technology presented on December 7. 1990. Title: A

Metabolic effects in C57BL/6J mice fed a high-fat diet supplemented with Pinot noir juice and wine extract or quercetin, ellagic acid and resveratrol

Creator:: Zhao, Bingxin
Abstract:: Moderate wine consumption, particularly pigment-rich red wine, is thought by many to be beneficial for the cardiovascular system. Both ethanol and phytochemicals are thought to contribute to this cardioprotective property. Metabolic disturbances associated with overconsumption of food are related to the initiation and progression of many chronic diseases, and cardiovascular...
Resource Type:: Masters Thesis
Full Text:: : Metabolic Effects in C57BL/6J Mice Fed a High-Fat Diet Supplemented with Pinot Noir Juice and Wine Extract

Gel electrophoretic analysis of bovine sarcoplasmic proteins

Creator:: Petropakis, Heracles John
Abstract:: The electrophoretic behavior of sarcoplasmic proteins was investigated by the use of vertical acrylamide gel electrophoresis. The first part of the study was concerned with the separation of sarcoplasmic proteins extracted at different times of post-mortem aging. Electrophoresis of the sarcoplasmic extracts by the discontinuous technique, using ten percent acrylamide...
Resource Type:: Masters Thesis
Full Text:: Heracles John Petropakis A THESIS submitted to Oregon State University in partial fulfillment of

Characterization of Spoilage Events on Flavored Milk Products by Paenibacillus odorifer

Creator:: Torres, Alejandro
Abstract:: Flavored milk is a growing category for dairy products; however, it is a perishable product that is subject to microbial spoilage which can lead to a negative consumer experience and lead to lost sales. Flavored milk processors communicated unique spoilage events related to their products, including color loss of strawberry...
Resource Type:: Masters Thesis
Full Text:: cleaning procedures done to the tank's silos (Svensson et al., 2004). Although controlling spores at a

Sweet corn germ lipoxygenase : isolation, purification, characterization and involvement in off-aroma formation

Creator:: Theerakulkait, Chockchai
Resource Type:: Dissertation
Full Text:: after heating in pH 7 buffer at 70oC for 3 min. Lipoxygenase in a 40-60% ammonium sulfate preparation

Effects of Galactooligosaccharides on the Gut Microbiota in Lactose Intolerant Individuals

Creator:: Angima, Gloria
Abstract:: Lactose intolerance is a common food intolerance that occurs because of a post-weaning deficiency of lactase, an enzyme that cleaves the glyosidic bond of lactose. About 75% of the world's population is lactose intolerant. Common symptoms of lactose intolerance are abdominal pain, bloating and diarrhea. ~25% of the world’s population...
Resource Type:: Masters Thesis
Full Text:: Andersen, J. M., Barrangou, R., Hachem, M. A., Lahtinen, S., Goh, Y. J., Svensson, B., & Klaenhammer, T

Sub-threshold effects on the perceived intensity of recognizable odorants : the roles of functional groups and carbon chain lengths

Creator:: Lopetcharat, Kannapon
Abstract:: Sub-threshold effects were studied in binary and tertiary mixtures comprising a panel-recognition-concentration odorant and sub-threshold odorant(s). Sub-threshold condition was maintained by controlling the sub-threshold concentration as percentages of subjects' individual detection threshold. The perceived intensities (overall intensity and several descriptors) of recognizable odorants were rated using magnitude estimation. Sub-threshold suppression...
Resource Type:: Dissertation
Full Text:: studied in binary and tertiary mixtures comprising a panel-recognition-concentration odorant and sub

An Investigation of Seasonal Microbiome Changes in Raw Milk from Organic and Conventional Dairy Farms in Oregon

Creator:: Van De Grift, Daria S.
Abstract:: Raw milk microbiome is important to food safety and security. However, understanding the complexities of how the dairy farm environment may affect the microbiome is difficult. Since there are a variety of operating parameters for dairy farmers to use on their farms, each farming environment is unique. What makes the...
Resource Type:: Masters Thesis
Full Text:: dairy farm environment may affect the microbiome is difficult. Since there are a variety of operating

Preparation and modification of cellooligosaccharides

Creator:: Akpinar, Ozlem
Abstract:: Cellooligosaccharides are the reaction intermediates produced during the hydrolysis of cellulose to glucose. Hence, they have the same chemical structure as cellulose, just shorter chain lengths. Cellooligosaccharides up to DP eight are soluble in water. The soluble cellooligosaccharides can be used "as is" in the food industry as non-digestible oligosaccharides...
Resource Type:: Dissertation
Full Text:: . A number of methods are available for the separation of cellooligosaccharides differing only with

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:: . Shay Metabolic syndrome is a problem affecting people around the world. In a number of studies

ScholarsArchive@OSU

A maturity trial study of Pinot noir wines : aroma profile by sniffing gas chromatographic effluent

Metabolic effects in C57BL/6J mice fed a high-fat diet supplemented with Pinot noir juice and wine extract or quercetin, ellagic acid and resveratrol

Gel electrophoretic analysis of bovine sarcoplasmic proteins

Characterization of Spoilage Events on Flavored Milk Products by Paenibacillus odorifer

Sweet corn germ lipoxygenase : isolation, purification, characterization and involvement in off-aroma formation

Effects of Galactooligosaccharides on the Gut Microbiota in Lactose Intolerant Individuals

Sub-threshold effects on the perceived intensity of recognizable odorants : the roles of functional groups and carbon chain lengths

An Investigation of Seasonal Microbiome Changes in Raw Milk from Organic and Conventional Dairy Farms in Oregon

Preparation and modification of cellooligosaccharides

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

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