Index Catalog // ScholarsArchive@OSU

The effect of hopping technology on lager beer flavor and flavor stability and the impact of polyphenols on lager beer flavor and physical stability

Creator:: Aron, Patricia M.
Abstract:: Beer is one of the most extensively consumed beverages world-wide and it is almost always brewed with hops (Humulus lupulus, L.). Hops provide beer with bitterness, aroma, flavor and texture and also enhance specific beer properties such as foam stability, clarity (colloidal stability), color, flavor stability and microbial stability. Hops...
Resource Type:: Dissertation
Full Text:: MST-ers), and Taylor and Kelsey my IFTSA saviors. Thank you to my incredible committee for

Salt and polyelectrolyte affect on food colloid function : polygalacturonic acid and egg albumen case studies

Creator:: Chen, Chi-Shen
Abstract:: The primary purpose of this study was to try to (1) provide information on the chemical nature, including turbidity formation, of polygalacturonic acid in different concentrations of NaCl solution. (2) use turbidity formation characteristics to develop an assay for determining the activities polygalacturonic acid depolymerases by using a polyelectrolyte. (3)...
Resource Type:: Dissertation
Full Text:: : Structures and Properties in Chemistry and Function of Pectins (M.L. Fishman and J.J. Jen, editors), ACS, 2

Kinetic properties and characterization of purified proteases from Pacific whiting (Merluccius productus)

Creator:: Wu, JuWen
Abstract:: Kinetic properties of the two proteases, causing textural degradation of Pacific whiting (Merluccius productus) during heating, were compared and characterized with the synthetic substrate, Z-Phe-Arg-NMec. Pacific whiting P-I and P-II showed the highest specificity on Z-Phe-Arg-NMec, specific substrate for cathepsin L. The K [subscript m] of preactivated P-I and P-II...
Resource Type:: Masters Thesis

Effect of moisture, temperature, and sulfur dioxide on color of dried apples

Creator:: Sayavedra-Soto, Luis Alberto
Abstract:: When sulfur dioxide is used in commercial drying of fruits in combination with low storage temperatures, browning and microbial spoilage can be inhibited. However, the relationship between moisture level, storage temperature, and sulfur dioxide content on the color of dried fruit is not known; therefore the purpose of this research...
Resource Type:: Masters Thesis
Full Text:: detecting aldehydes (Taylor et al_., 1961) and a description of the method is explained by Nury et aj_

Isolation and survival of Campylobacter jejuni in foods

Creator:: Timm, Elizabeth M.
Abstract:: The objective of this project was to evaluate various culturing and isolation techniques of Campylobacter jejuni and to develop methods to detect the organism in foods. The morphological, cultural and biochemical characteristics of C. jejuni were studied using developed microbiological methods. A variety of media, broths, microaerophilic atmospheres and diluents,...
Resource Type:: Masters Thesis
Full Text:: organism and lack of information on susceptible food and control measures (Taylor et aj_., 1980). The

Release of lipase from lysosomes of rainbow trout (Salmo gairdneri) muscle subjected to low temperatures

Creator:: Geromel, Edison Jose
Resource Type:: Dissertation

The inhibitory mechanisms of indole-3-carbinol and B-naphthoflavone against aflatoxin B1-initiated hepatocarcinogenesis in rainbow trout

Creator:: Takahashi, Naoko
Resource Type:: Dissertation
Full Text:: ., Hendricks, J.D. and Bailey, G.S. (1989) Anticarcinogens and tumor promoters in foods. In Taylor, S.L

Brown Marmorated Stink Bug (BMSB), Halyomorpha halys Taint in Wine : Impact on Wine Sensory, Effect of Wine-processing and Management Techniques

Creator:: Mohekar, Pallavi
Abstract:: Brown marmorated stink bug (BMSB), (Halyomorpha halys, Hemiptera: Pentatomidae) is an invasive species that damages numerous agricultural crops including grapes. Related damage include lower berry weight with increased exposure and cracked berries as a result of BMSB feeding activity. The insect is currently detected in 43 US states including Oregon,...
Resource Type:: Dissertation

A study of nisin resistance in Listeria monocytogenes Scott A

Creator:: Ming, Xintian
Abstract:: Eight foodborne pathogenic and spoilage Gram-positive bacteria were evaluated for their spontaneous resistance frequencies to the peptide antimicrobial nisin. In brain heart infusion (BHI) medium, nisin resistance frequencies were in the range of l06 to l08 when exposed to nisin at concentrations 2 to 4 times the minimal inhibitory concentrations....
Resource Type:: Dissertation
Full Text:: growth and formation of toxin by inoculated C. botulinum strains (Somers and Taylor, 1987). The level

Stability and gel strength of meat emulsions made with prerigor, preblended beef and reduced salt levels

Creator:: Wiser, Cathy
Abstract:: The purpose of this study was to investigate the use of preblended, prerigor beef in reduced salt meat batters. The functional properties of water-holding capacity, fat binding and gel strength were evaluated. Proximate analyses (protein, moisture and fat contents) of all cooked samples were performed, in duplicate. The sternomandibularis muscle...
Resource Type:: Masters Thesis

ScholarsArchive@OSU

The effect of hopping technology on lager beer flavor and flavor stability and the impact of polyphenols on lager beer flavor and physical stability

Salt and polyelectrolyte affect on food colloid function : polygalacturonic acid and egg albumen case studies

Kinetic properties and characterization of purified proteases from Pacific whiting (Merluccius productus)

Effect of moisture, temperature, and sulfur dioxide on color of dried apples

Isolation and survival of Campylobacter jejuni in foods

Release of lipase from lysosomes of rainbow trout (Salmo gairdneri) muscle subjected to low temperatures

The inhibitory mechanisms of indole-3-carbinol and B-naphthoflavone against aflatoxin B1-initiated hepatocarcinogenesis in rainbow trout

Brown Marmorated Stink Bug (BMSB), Halyomorpha halys Taint in Wine : Impact on Wine Sensory, Effect of Wine-processing and Management Techniques

A study of nisin resistance in Listeria monocytogenes Scott A

Stability and gel strength of meat emulsions made with prerigor, preblended beef and reduced salt levels

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