Acidulants can contribute considerably to the flavor of food.
However, limited research on differences in acid flavor exists. While
numerous researchers have studied acids, most have focused on sourness
exclusively. Acids have been shown previously to differ in non-sour
components, such as bitterness and astringency. A series of experiments
were...
Acidulants are an important functional ingredient group in the food industry, providing sourness, lowering pH, ensuring safe processing, and extending shelf life. Hence, understanding the effect of acids on sensory characteristics of foods is critical. Of the many topics dealing with acidulants, sourness is a topic where considerable research has...
Marine heatwaves (“MHWs”) are discrete periods of anomalously warm ocean conditions that can lead to shifts in the distribution and abundance of marine organisms. Low-trophic level, pelagic forage species are frequently among those affected by MHWs, often resulting in considerable impacts upon their predators. In the North Atlantic Ocean, Atlantic...
Cheese is a fermented dairy product that is made from animal milk and is considered to be healthy food due to its available nutrients and potential probiotic characteristics. Since the microbes in the cheese matrix directly contribute to the quality and physicochemical properties of cheese, it is important to understand...
Freshwater cyanobacterial blooms are a nuisance and health threat in the Pacific Northwest. The accepted methods of characterizing these blooms by microscopic cell counts cannot differentiate between toxic and non-toxic strains of the cyanobacterium Microcystis. Also, there is limited understanding of freshwater cyanophage that may control bloom dynamics. In order...
Marine heat waves are forecasted to increase in frequency and intensity under future climate scenarios, but little is known about the impact of these events on the one of the most commonly used proxies of ocean temperature - foraminiferal assemblages. This research explores the planktic foraminifera community along the Newport...
Pinot noir has a reputation for lower color stability than other red wine varieties. Because it has relatively low anthocyanin and phenolic content and lacks acylated anthocyanin pigments compared to other red vinifera varieties, color extraction and stability are particularly important. Varying the processing during fermentation of red wine can...
With congressional passage of the BEACH Act in October of 2000, Coastal and Great Lakes states were mandated to assess coastal recreation waters for the application of ambient water quality standards. This research encompasses two components involved in applying the BEACH Act statues to Oregon. The first component was to...
The global water crisis is defined as one of the major threats facing humankind over the next decade with over 1 in 10 people lacking access to clean drinking water worldwide. An estimated 1.2 million people pasteurize their drinking water by using boiling as an indicator. Pasteurization is the process...
Rapid rates of biodiversity loss have supported the notion that Earth is experiencing a sixth major extinction event. The causes of worldwide biodiversity loss are multifaceted and context dependent. One of the most prominent groups experiencing population declines and extinctions are amphibians. Several pathogens and their associated diseases are especially...