Index Catalog // ScholarsArchive@OSU

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:: University. I thank Dr. Robert McGorrin, Head of the dept, FST, and Dr. Alan Bakalinsky, Head of the

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:: committee members, Dr. Elizabeth Tomasino, Dr. Robert McGorrin, and Dr. James Males for their commitment

Investigation of Optimal Extraction Conditions and Microencapsulation Technique for Stabilizing Anthocyanins and Polyphenols from Fruit Materials

Creator:: Wang, Wenjie
Abstract:: The objectives of this research were to investigate the optimal conditions for anthocyanins extraction from different anthocyanin rich fruit and to develop microencapsulation formulation for improving stability of anthocyanin extracts. In the extraction optimization study, two extraction methods, "conventional solvent extraction (CE)" and "ultrasound-assisted extraction (UE)" for three different anthocyanin-rich...
Resource Type:: Masters Thesis
Full Text:: grateful to all the office staff in Wiegand Hall, Ms. Linda Dunn, Ms. Linda Hoyser, Ms. Christina Hull

The influence of hop drying parameters on aroma hop quality in American deep bed drying

Creator:: Rubottom, Lindsey N.
Abstract:: American hop growers have historically dried hops in the range of 140-155°F/ 60-68°C using deep bed kilns (24 – 32 inches/ 60 – 81 cm), but over the last 10 years they have shifted to lower temperatures (125 -135 °F/ 52 – 57°C) for drying new American aroma cultivars. Reduced...
Resource Type:: Dissertation
Full Text:: Wiegand Hall, Oregon State University, Corvallis, OR 97331

Saccharification and fermentation of lignocellulosic biomass using Trichoderma reesei cellulases and Saccharomyces cerevisiae

Creator:: Chung, Yun-Chin
Abstract:: The efficiency of cellulose hydrolysis under straight saccharification and simultaneous saccharification and fermentation (SSF) conditions was evaluated using three lignocellulosic materials (switchgrass, cornstover, and poplar), which had been pretreated with dilute sulfuric acid under conditions which optimized xylose concentrations in the prehydrolysate liquid. Yields of glucose, cellobiose and ethanol obtained...
Resource Type:: Dissertation
Full Text:: , Dr. Jeff Morrell and Dr. Robert Leichiti, for their time and consideration. I especially appreciate

Initial velocity analyses of milling effects on rates of enzyme-catalyzed saccharification of native wheat straw

Creator:: Nguyen, Quynh M.
Abstract:: There is considerable interest in developing environmentally friendly processes for the economical conversion of biomass plant material to biofuels, bioproducts and biomaterials. One approach to such a conversion process is to make use of enzymes for the conversion of plant polysaccharides to simple sugars; the simple sugars could then be...
Resource Type:: Masters Thesis
Full Text:: . Robert J. McGorrin, Dr. Keith Levien, and Dr. Skip Rochefort. I special thank to my lab co-workers

Radish anthocyanin extract as a natural red colorant for maraschino cherries

Creator:: Hundskopf, Maria Monica Giusti
Abstract:: Red radish anthocyanin extract (RAE) was investigated for coloring brined cherries as an alternative to FD&C Red No. 40. Red radish (Raphanus sativus L.) anthocyanins were extracted from liquid nitrogen powdered epidermal tissue using acetone, partitioned with chloroform, and isolated using C-18 resin. The monomeric anthocyanin content was determined by...
Resource Type:: Masters Thesis
Full Text:: appearance are of crucial importance for food (Food Advisory Committee, Great Britain, 1987; Robert

Effect of maturity on the physical, chemical and sensory properties of frozen peas

Creator:: Olaeta-Coscorroza, Jose A.
Abstract:: Peas (Pisum sativum) are an important constituent in the diet of many people. Peas may be cooked and eaten as green peas shortly after harvest, stored for short periods in the pods, or, after suitable treatment, stored for long periods before consumption. Many factors influence the yield and quality of...
Resource Type:: Masters Thesis
Full Text:: much concern and dedication. To Dr. Robert F. Cain for his great help and constructive

Risk Assessment of Salmonella in Raw Hazelnuts and use of Propylene Oxide as a Potential Mitigation Strategy

Creator:: Wright, Daniel G.
Abstract:: Multiple outbreaks of foodborne illness (Salmonella and E. coli O157:H7) have been associated with tree nuts and tree nut products since the early 2000s. In response to these outbreaks and many others in fresh produce and peanut butter, Congress created and passed the Food Safety Modernization Act (FSMA) to require...
Resource Type:: Masters Thesis
Full Text:: Technology, 100 Wiegand Hall, Oregon State University, Corvallis, OR 97331

The Role of Ascorbic Acid, β-Cyclodextrins, and Alternative Substrates in Dictating Rates of Polyphenol Oxidase-Catalyzed Browning in Potato-Based Reaction Mixtures

Creator:: Jiang, Shu
Abstract:: Enzymatic browning is a consequence of a series of reactions initiated by polyphenol oxidase (PPO)-catalyzed quinone formation. Unwanted browning negatively affects food quality and lowers consumer acceptability. Thus, there is general interest in strategies to control enzymatic browning. Cyclodextrins are cyclic glucan oligosaccharides that form inclusion complexes with a number...
Resource Type:: Dissertation
Full Text:: , 1968; Robert et al., 1997; Shi et al., 2005). However, these studies review pCA effects in a model

ScholarsArchive@OSU

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

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

Investigation of Optimal Extraction Conditions and Microencapsulation Technique for Stabilizing Anthocyanins and Polyphenols from Fruit Materials

The influence of hop drying parameters on aroma hop quality in American deep bed drying

Saccharification and fermentation of lignocellulosic biomass using Trichoderma reesei cellulases and Saccharomyces cerevisiae

Initial velocity analyses of milling effects on rates of enzyme-catalyzed saccharification of native wheat straw

Radish anthocyanin extract as a natural red colorant for maraschino cherries

Effect of maturity on the physical, chemical and sensory properties of frozen peas

Risk Assessment of Salmonella in Raw Hazelnuts and use of Propylene Oxide as a Potential Mitigation Strategy

The Role of Ascorbic Acid, β-Cyclodextrins, and Alternative Substrates in Dictating Rates of Polyphenol Oxidase-Catalyzed Browning in Potato-Based Reaction Mixtures

Limit your search

Academic Affiliation

Advisor

Commencement Year

Committee Member

Creator

Contributor

Date

Decade

Degree Field

Degree Level

Degree Name

Language

License

Location

Non-Academic Affiliation

Peer Reviewed

Resource Type

Rights Statement

Subject

Search Constraints

Search Results

Limit your search