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An analytical and sensory evaluation of the aroma volatiles of Tuber gibbosum

Creator:: Marin, Anna B.
Abstract:: The aroma of Tuber gibbosum, a native Oregon truffle, was characterized using two distinct techniques. Volatile aroma constituents were identified by chemical analysis, and sensory characteristics were determined by examining response of the general populace to the truffle aroma. Truffle samples from four maturity ranges, as determined by microscopic examination...
Resource Type:: Masters Thesis
Full Text:: appreciation is offered to Dr. Mina McDam'el, major department committee member, mentor and friend, who is

Effects of temperature and holding time during pre-blanch on pH, pectic substances and quality characteristics of canned green beans

Creator:: Boni, Magloire C.
Abstract:: Physical, chemical and sensory attributes were examined on canned green beans (Oregon 1604) of sieve sizes 3 & 4 and 5 & 6 after one and three months of storage at room temperature (RT). The green beans subjected to different pre-blanch conditions in water (T1t1: 160°F - 30 min.; T1t2:...
Resource Type:: Masters Thesis
Full Text:: preparation of this thesis. I am also grateful to Dr. W. David Loomis and Dr. Mina R. McDaniel who agreed

Quality characteristics for fully-cooked ham, brine-cured prior to freezing

Creator:: Wilson, Vicki L.
Abstract:: Thirty bone-in hams from market weight hogs were used in this study, three groups of 10 each. One group was brine-cured, frozen and stored (F/S) at -20°C for 90 days prior to heat processing and smoking. A second group was similarly cured and frozen, not stored (F/NS), but thawed immediately,...
Resource Type:: Masters Thesis
Full Text:: Woodburn, Dr. Mina McDaniel, and Dr. Dennis Hruby, for their participation. Special thanks are given to

Effect of dietary ethanol and zinc on vitamin B-6 metabolism in the rat

Creator:: Wan, Daisy
Resource Type:: Masters Thesis
Full Text:: Dr. Mina McDaniel) for taking time out of their schedules to serve on the committee. I would also

Xylem discontinuity in Vitis vinifera L. berries

Creator:: Creasy, Glen L.
Abstract:: Several effects of xylem discontinuity in Pinot noir and Merlot grape berries were studied. There was a reduction in the amount of apoplastic dye (Eosin Y or azosulfamide) uptake through cut pedicels into soft versus firm berries, suggesting a reduction in maximal xylem flow at that time. Both greenhouse and...
Resource Type:: Masters Thesis
Full Text:: Lombard, Mina McDaniel, Pat Breen, and Don Grabe, for their efforts in the production and review of

Marker-assisted selection for resistance to potato virus Y

Creator:: Ottoman, Ryon J.
Abstract:: Potato Virus Y (PVY) imposes serious limitations on potato yield, quality and tuber seed production. Traditional PVY screening requires artificial inoculation under controlled conditions followed by ELISA to test for PVY. This method is very tedious and time consuming thus prohibiting the screening of large segregating populations. The genes RYadg...
Resource Type:: Masters Thesis

Effect of chemical composition on textural quality of red wine

Creator:: Ntuli, Richard Gondai
Abstract:: Red wine texture is a particularly important property of overall red wine quality whose origin is not well understood. The overall goal of this study was to improve our understanding of how chemical composition influences red wine texture. Unlike previous studies that have used model systems to investigate how chemical...
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:: members for their devotion to my program. Special thanks to Dr. Mina McDaniel for introducing sensory

Meals Made Easy for Diabetes : evaluation of a diabetes meal planning and nutrition education curriculum

Creator:: Greenberg, Jeri R.
Abstract:: The objective of this evaluation was to determine whether the Meals Made Easy for Diabetes curriculum, using the Idaho Plate Method, positively affected participants' fruit, vegetable, and fat intake and their confidence to make appropriate food choices in potentially challenging situations. Adults with a self-reported diagnosis of diabetes (n=132) supplied...
Resource Type:: Masters Thesis

Hop bittering compounds and their impact on peak bitterness on lager beer

Creator:: Fritsch, Annette N.
Abstract:: Hop derived bitter compounds, including alpha-acids, reduced and non-reduced iso-alpha-acids, were evaluated for their contribution to peak bitter intensity in lager beer. Alpha-acids are the precursors to the major bittering components in beer (iso-alpha-acids). Typically, alpha-acids do not survive the brewing process, but if a product is dry-hopped, they may...
Resource Type:: Masters Thesis
Full Text:: thank my other graduate committee members, Alix Gitelman and Mina McDaniel, of whom I gleaned as much

ScholarsArchive@OSU

An analytical and sensory evaluation of the aroma volatiles of Tuber gibbosum

Effects of temperature and holding time during pre-blanch on pH, pectic substances and quality characteristics of canned green beans

Quality characteristics for fully-cooked ham, brine-cured prior to freezing

Effect of dietary ethanol and zinc on vitamin B-6 metabolism in the rat

Xylem discontinuity in Vitis vinifera L. berries

Marker-assisted selection for resistance to potato virus Y

Effect of chemical composition on textural quality of red wine

Use of hedonic scales among Chinese, Koreans, and Thais

Meals Made Easy for Diabetes : evaluation of a diabetes meal planning and nutrition education curriculum

Hop bittering compounds and their impact on peak bitterness on lager beer

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