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Use of Organoleptic Methodologies to Evaluate Wine Oligosaccharides and Wines made from Grapevine Red Blotch Virus Positive Vines Subjected to Various Vineyard Management Practices

Creator:: Hoffman, Samuel
Abstract:: The human senses can be used as analytical tools to evaluate many different aspects of our daily lives. The use of our senses through organoleptic methods offers unique and powerful insights into the characteristics of different stimuli. Due to the unique function of the different sensory organs we use to...
Resource Type:: Masters Thesis

Use of hedonic scales among Chinese, Koreans, and Thais

Creator:: Yeh, Lue-Lih
Abstract:: To satisfy the desires of consumers in global markets for new products, it is essential that the cross-cultural differences in product acceptance are understood. An important aspect in cross-cultural research is the measurement tool of product acceptance. The most common scale for acceptance testing is the 9-point hedonic scale that...
Resource Type:: Masters Thesis
Full Text:: . Torres, Anita, Rosanna, Iola, and Jan for making Wiegand Hall my second home. Special thanks to Sonia

Tropical Fruit Aroma: Relevance to Oregon White Wines, the Effect of Winemaking Processes on Fermentation Esters and Volatile Thiol Levels, and the Relationship Between Sensory Perception and Volatile Chemistry

Creator:: Iobbi, Angelica
Abstract:: Aroma is one of the major components that determines the quality of wine and consumer acceptability. Fruitiness is a highly desirable aroma quality in white wines and has been well accepted by consumers across the globe. Tropical fruit aroma has been substantially studied in Sauvignon Blanc wines due to its...
Resource Type:: Dissertation
Full Text:: , a single odorant must be present above its threshold to be detected by human nose (e. g. ethyl

Time-temperature effects on Cheddar cheese ripening : sensory and microbiological changes

Creator:: Kirby, Constance Lamb
Resource Type:: Masters Thesis
Full Text:: . J. Antonio Torres, co-project leader and dairy wizard, Floyd Bodyfelt, and sensory genius, Dr

Time-temperature effects on Cheddar cheese ripening : an interpretation of microbial, chemical and sensory changes

Creator:: Bouzas, Jorge
Resource Type:: Dissertation
Full Text:: . Abstract approved: _ Dr. i. Antonio Torres I: In spite of major research and process improvement

The role of molecular architecture in the hydration properties of brewers’ spent grain

Creator:: Yang, Jasmin S.
Abstract:: An emerging strategy to reducing food waste is converting food processing byproducts to nutritious and inexpensive food ingredients. A relevant food processing waste stream is brewers’ spent grain (BSG), the primary byproduct of beer production. BSG is a promising candidate as a food ingredient because of its high protein and...
Resource Type:: Honors College Thesis
Full Text:: Corresponding e-mail address: yangjasm@oregonstate.edu ©Copyright by Jasmin

The preparation of common prebiotic oligosaccharides with defined degree of polymerization

Creator:: Ooi, Megan C. Y.
Abstract:: Prebiotics are a subset of dietary fiber that is growing in demand within the food industry. The health benefits of prebiotics have been well established, leading to the increase in its incorporation into various food products. Given the importance of prebiotics as functional ingredients, it is important to understand their...
Resource Type:: Masters Thesis
Full Text:: ; Torres et al. 2010). Higher DP GOS production requires enzymes with a preference to catalyze the

The Preparation and Human Taste Detection of Maltooligosaccharides with Varying Degrees of Polymerization

Creator:: Andrewson, Toren S.
Abstract:: Starch is a significant component of the human diet and the glucose produced through its digestion provides a critical source of energy. When starch enters the mouth, salivary α-amylase hydrolyzes it into maltooligosaccharides (MOS, degree of polymerization [DP] 3-20) and maltopolysaccharides (MPS, DP >20). Previous studies have found that humans...
Resource Type:: Masters Thesis

The preparation and human taste detection of low degree of polymerization glucose oligomers

Creator:: Pullicin, Alexa J.
Abstract:: There is growing evidence that humans and other animals can taste certain starch hydrolysis products, namely, maltooligosaccharides (MOS), and that their detection is independent of the known sweet receptor, T1R2 T1R3. The overall goal of this study was to further investigate the taste perception of low degree-of-polymerization (DP) MOS in...
Resource Type:: Masters Thesis
Full Text:: spectra of isolated DP 3-7 (A-E, respectively) dissolved in D2O showing full and magnified

The microbial stability of refrigerated intermediate moisture foods

Creator:: Li, Ken-yuon
Abstract:: The lag phase, the specific growth rate, the minimum a [subscript w] required for growth and the temperature characteristic of Fsendomonas fluorescens, Brochothrix thermosphacta, Salmonella typhlmurium, Streptococcus faecalis and, Staphylococcus aureus have been studied in liquid model media under controlled temperature and a [subscript w] conditions. The results show that...
Resource Type:: Dissertation
Full Text:: » Anl-nm i r. J Y Antonio Torres The lag phase, the specific growth rate, the minimum a^ required

ScholarsArchive@OSU

Use of Organoleptic Methodologies to Evaluate Wine Oligosaccharides and Wines made from Grapevine Red Blotch Virus Positive Vines Subjected to Various Vineyard Management Practices

Use of hedonic scales among Chinese, Koreans, and Thais

Tropical Fruit Aroma: Relevance to Oregon White Wines, the Effect of Winemaking Processes on Fermentation Esters and Volatile Thiol Levels, and the Relationship Between Sensory Perception and Volatile Chemistry

Time-temperature effects on Cheddar cheese ripening : sensory and microbiological changes

Time-temperature effects on Cheddar cheese ripening : an interpretation of microbial, chemical and sensory changes

The role of molecular architecture in the hydration properties of brewers’ spent grain

The preparation of common prebiotic oligosaccharides with defined degree of polymerization

The Preparation and Human Taste Detection of Maltooligosaccharides with Varying Degrees of Polymerization

The preparation and human taste detection of low degree of polymerization glucose oligomers

The microbial stability of refrigerated intermediate moisture foods

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