Index Catalog // ScholarsArchive@OSU

Impact of malolactic fermentation on red wine color and color stability

Creator:: Burns, Tresider R.
Abstract:: Malolactic fermentation (MLF) is an important step in the production of wines and is commonly performed in red or cool climate wines to reduce acidity. In this study the impact of MLF on red wine color and the ability of Oenococcus oeni to degrade compounds important to the development of...
Resource Type:: Masters Thesis

The effect of potassium bromate on the gel-forming ability of Pacific whiting (Merluccius productus) surimi

Creator:: Aguilar, Ramon Pacheco
Abstract:: The abundance and low fat content of Pacific whiting support Its use for the production of surimi. The degradation of muscle proteins by myxosporidian secreted proteinase(s) has been associated with its soft texture. High residual activity is retained through the washing process used in the production of surimi and precludes...
Resource Type:: Dissertation
Full Text:: ... ... and to my children Julleta Elisa and Luis Fernando for their company, quiet understanding and

Experimental and mathematical procedures for the estimation of shelf-life : application to temperature-abused chilled seafood

Creator:: Almonacid-Merino, Sergio Felipe
Abstract:: The validation and potential use of mathematical models to estimate the shelf-life of refrigerated food exposed to temperature abuse and basing such estimations on microbial growth was analyzed. Combined heat transfer, microbial growth models, and non-parametric statistical procedures formed a computer-based predictive tool to assess shelf-life and estimate the accuracy...
Resource Type:: Masters Thesis
Full Text:: Date thesis is presented: August 24. 1992 Typed by: Fernando Martin Band In ACKNOWLEDGMENTS I

New development of beta-chitosan from jumbo squid pens (Dosidicus gigas) and its structural, physicochemical, and biological properties, New development of β-chitosan from jumbo squid pens (Dosidicus gigas) and its structural, physicochemical, and biological properties

Creator:: Jung, Jooyeoun
Abstract:: β-chitin/chitosan extracted from newly utilized jumbo squid (Dosidicus gigas) pens were investigated in respect to their physicochemical properties, polymeric structures, deacetylation and depolymerization characteristics, and antioxidant and antibacterial activities. These functional properties were further compared with α-chitin/chitosan prepared from shrimp shells. Due to the low mineral content (< 1%) and...
Resource Type:: Dissertation
Full Text:: . The 75% DDA/31 kDa β-chitosan exerted higher inhibition against E. coli (lower MIC) than that of

Measurement of physical parameters for shrimp diets produced with a series of binders

Creator:: Solis, Manuel Ulises
Resource Type:: Masters Thesis
Full Text:: to feed the shrimp at different life-stages (Lasso de la Vega and Villarreal, 1985). Although

Individual Differences in Retronasal Odor Responsiveness : Effects of Aging and Concurrent Taste

Creator:: Flaherty, Tyler J.
Abstract:: Taste sensitivity has been considered the primary chemosensory factor in studies of chemical senses and ingestive behavior. However, recent research has shown that retronasal olfaction is at least equally important in food preference and selection. Additionally, taste has been shown to modulate perceived intensity of retronasally perceived odors. The objectives...
Resource Type:: Masters Thesis
Full Text:: E-mail: juyun.lim@oregonstate.edu Phone: +1-541-737-6507 Fax: +1-541-737-1877 Key words

Examining Environmental and Genetic Influences on the Brewing Performance of Hops (Humulus lupulus) and Barley (Horduem vulgare)

Creator:: Van Simaeys, Karli R.
Abstract:: In short, the brewing process uses hot water to extract fermentable sugars from malt to make a wort that is bittered by hops and finally fermented by yeast to produce beer. The four key ingredients in brewing are malt, water, hops, and yeast. Malt is perhaps the key ingredient, as...
Resource Type:: Masters Thesis
Full Text:: , J.; Queisser, S. H.; Shellhammer, T. H.; Vega, V.; Yao, L.; Heuberger, A. L.; Hayes, P. M

The physicochemical, microbiological, aroma and flavor profile of selected commercial sweet whey powder

Creator:: Sithole, Rhoda
Abstract:: Sweet whey powder is mainly used as an ingredient in foods and has a potential for increased use with the development of new foods. In view of the many whey powder producers, there is need to establish the quality of the whey powders currently on the market in terms of...
Resource Type:: Dissertation
Full Text:: and Vega-Mercado, 1996). This color is especially desirable in bread crust, rolls and cake as well

Cellulose Nanomaterial Incorporated Edible Coatings for Improving Storability of Postharvest Fruit: Mechanisms, Development and Validation

Creator:: Deng, Zilong
Abstract:: The overall objective of this dissertation study was to develop and validate the performance of cellulose nanomaterials (CNs) incorporated fruit coatings for improving the storability of postharvest pears and bananas under various storage conditions. Four specific studies were conducted to fulfill the research objectives as stated below. First, cellulose nanocrystal...
Resource Type:: Dissertation
Full Text:: ............................................................................................. 37 Fig. 3.1 Inhibition on microbial growth against L. innocua and E. coli enrichment broth

Anti-obesity and Metabolic Health Impact of Pacific Dulse (Devaleraea mollis) and Nori (Pyropia spp.) Seaweeds in Western Diet-Induced Obese C57BL/6J Mice

Creator:: Zhou, Leyi
Abstract:: Seaweeds have gained tremendous recognition as a highly nutritious and sustainable crop. The diverse components of seaweeds are known to exhibit a wide range of bioactivities, including anti-inflammatory, anti-diabetic, and cardiovascular health benefits. One such promising seaweed is Pacific dulse (Devaleraea mollis). While it holds great cultivating potential on the...
Resource Type:: Masters Thesis

ScholarsArchive@OSU

Impact of malolactic fermentation on red wine color and color stability

The effect of potassium bromate on the gel-forming ability of Pacific whiting (Merluccius productus) surimi

Experimental and mathematical procedures for the estimation of shelf-life : application to temperature-abused chilled seafood

New development of beta-chitosan from jumbo squid pens (Dosidicus gigas) and its structural, physicochemical, and biological properties, New development of β-chitosan from jumbo squid pens (Dosidicus gigas) and its structural, physicochemical, and biological properties

Measurement of physical parameters for shrimp diets produced with a series of binders

Individual Differences in Retronasal Odor Responsiveness : Effects of Aging and Concurrent Taste

Examining Environmental and Genetic Influences on the Brewing Performance of Hops (Humulus lupulus) and Barley (Horduem vulgare)

The physicochemical, microbiological, aroma and flavor profile of selected commercial sweet whey powder

Cellulose Nanomaterial Incorporated Edible Coatings for Improving Storability of Postharvest Fruit: Mechanisms, Development and Validation

Anti-obesity and Metabolic Health Impact of Pacific Dulse (Devaleraea mollis) and Nori (Pyropia spp.) Seaweeds in Western Diet-Induced Obese C57BL/6J Mice

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