Index Catalog // ScholarsArchive@OSU

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:: United States (US) with American consumers. However, no research has been reported in the literature

Influence of fish on the bioavailability of plant iron in the anemic rat

Creator:: Chao, Lucia Sy-Jing Lo
Resource Type:: Masters Thesis
Full Text:: organisms. There is a high incidence of iron deficiency anemia both in the United States (HEW, 1972 and

Perceptual characteristics of selected acidulants by different sensory and multivariate methods

Creator:: Rubico, Sonia Mendoza
Abstract:: The taste qualities of acidulants have not been studied in detail despite the fact that they are widely used by the food industry. Studies on characterizing the sensory properties of organic and inorganic acids are very limited. Reported studies are commonly on threshold, equi-sour and the time intensity values of...
Resource Type:: Dissertation
Full Text:: my first visit to the United States. I would like to thank Bertie Stringer, Marshall Dunham and Tom

Gas chromatography/olfactometry and descriptive analysis of Valencia orange juice

Creator:: Shah, Rohan
Abstract:: Heat treated orange juice, both pasteurized and concentrate, are being increasingly consumed in the U.S. Orange juice is primarily heat treated to increase its shelf life, by curbing the growth of microorganisms; and to inactivate pectin methylesterase, which demethylates pectin and leads to cloud loss in the juice. However, because...
Resource Type:: Masters Thesis
Full Text:: is one of the most consumed drinks in the United States. It is usually consumed fresh-squeezed, or

Investigating the Quality Dynamics of American Aroma Hops Intended for Dry-Hopping Beer

Creator:: Lafontaine, Scott R.
Abstract:: Historically, brewers have used dry-hopping (a cold extraction of nonvolatile and volatile chemicals from hops into fermenting or finished beer) to increase the microbial stability and shelf life of their beer. As hoppy beer styles have gained in popularity over the last decade (2007-2017), the objective of dry-hopping has turned...
Resource Type:: Dissertation
Full Text:: (2007-2017) the number of breweries in the United States has increased 320% (Figure 1A). Over that

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:: State University in partial fulfillment of the requirements for the degree of Doctor of

Studies in food science for industrial applications : Chemical and sensory analysis of fermented cucumbers; insoluble chitosanpolyacrylic acid complexes

Creator:: Chavasit, Visith
Abstract:: Pediococcus cerevisiae, Lactobacillus casei, Lactobacillus plantarum, Leuconostoc mesenteroides, Lactococcus diacetylactis Bifidobacterium bifidum, Leuconostoc oenos, and mixed cultures of Propionibacterium shermanii and P. cerevisiae were used to ferment cucumber juice brine (CJB) at 22-26°C for 1.5 months. Sugar utilization ranged from 14.6 to 86.1%. pH of the fermented CJB ranged from...
Resource Type:: Dissertation
Full Text:: United States in 1973 (Etchells et al., 1973). The purpose of the controlled fermentation is

The Efficiency of Dry-hopping and Strategies for the Better Utilization of Dry-hops

Creator:: Hauser, Dean G.
Abstract:: The popularity of hop-forward American craft beers has had a profound impact on the use of hops as an ingredient; where hops were once thought of as the “spice” of beer, they may now be considered the primary driver of flavor in beer styles such as American India Pale Ales....
Resource Type:: Masters Thesis
Full Text:: United States, which combined account for 75-80% of worldwide production.3-4 Hop production in the

Factors that Influence the Aroma and Monoterpene Alcohol Profile of Hopped Beer

Creator:: Sharp, Daniel C.
Abstract:: Hop aroma in beer is related to the unique compositional chemistry of the hops used in the brewing process. While the range of these compositions is quite diverse and primarily dependent on hop cultivar¹, other studies have also shown that cultivation, seasonality, harvesting², processing³⁴, and storage practices⁵⁶ contribute to differences...
Resource Type:: Dissertation
Full Text:: . While the bulk of hop cultivation occurs in the Pacific Northwest Region of the United States and in

Fruit quality evaluation of strawberries (Fragaria ananassa) grown in California and Oregon

Creator:: Jetti, Rajesh R.
Abstract:: Five genotypes from California (Ventana, Caniarosa, San Miguel, 13G97, and Venice) and Oregon (Totem, Puget Reliance, Puget Summer, Hood and Independence) were evaluated for quality. The volatile compounds were analyzed using head space solid phase micro extraction-gas chromatography-flame ionization detection (GGFID) and gas chromatography-mass spectrometry (GC-MS). Odor activity values of...
Resource Type:: Masters Thesis
Full Text:: RJetti ATHESIS submitted to Oregon State University in partial fulfillment of the requirements for

ScholarsArchive@OSU

Use of hedonic scales among Chinese, Koreans, and Thais

Influence of fish on the bioavailability of plant iron in the anemic rat

Perceptual characteristics of selected acidulants by different sensory and multivariate methods

Gas chromatography/olfactometry and descriptive analysis of Valencia orange juice

Investigating the Quality Dynamics of American Aroma Hops Intended for Dry-Hopping Beer

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

Studies in food science for industrial applications : Chemical and sensory analysis of fermented cucumbers; insoluble chitosanpolyacrylic acid complexes

The Efficiency of Dry-hopping and Strategies for the Better Utilization of Dry-hops

Factors that Influence the Aroma and Monoterpene Alcohol Profile of Hopped Beer

Fruit quality evaluation of strawberries (Fragaria ananassa) grown in California and Oregon

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