Index Catalog // ScholarsArchive@OSU

Cane and beet sugar and their production

Creator:: Fung Chung Jen, John
Resource Type:: Capstone Project
Full Text:: ,; TliE FOOD HJDUSTRIES . . . . Page 1 1. 2. Chemical Classification of sugar . Sugar as a

The blackberry frozen puree dessert

Creator:: El Maghreb, Abdel Meguid
Abstract:: This investigation was a trial to check the possibility of developing a frozen blackberry puree dessert. A blend of different varieties and selections of blackberries, as it may be expected in commercial production was preferred to provide the fruit-puree-mix. Several stabilizers bearing different commercial names were added to the fruit...
Resource Type:: Capstone Project
Full Text:: industries 19:51-53, Nov. 1948. Jacobs, Morris Boris. The chemistry and technology of food and food products

Possible contributors to variation in cultured cheese produced in different geographical locations when typical cheese production controls are employed

Creator:: Fels, Shawn
Abstract:: Variation in cheese quality due to geographic location is important to cheese producers, consumers, and retailers on a global level. Understanding the impacts of geographic location of cheese plants may be useful to businesses for marketing, cost reduction, and quality improvement. Many aspects of variation due to geography have been...
Resource Type:: Capstone Project
Full Text:: Traditional Specialty 6 Guaranteed (TSG}. These laws apply to many types of food to protect a specific

Roles of microorganisms in the deterioriation of rockfish

Creator:: Lobben, J. C. and Lee, J. S.
Abstract:: Seven species of microorganisms indigenous to fish were inoculated into sterile fish muscle, obtained from Sebastodes alutus and Sebastalobus alascanus, and the production of total volatile acids (TVA) and total volatile bases (TVB) was determined during storage at 1 C. No production of TVA and TVB was noted in sterile...
Resource Type:: Capstone Project
Full Text:: . 2 . J.C. Lobben and J. S. Lee Department of Food Science and Technology, Oregon State

Volatile compounds from thermally oxidized methyl oleate

Creator:: Withycombe, Donald A., Libbey, L. M., and Lindsay, R. C.
Abstract:: Thermal oxidation of methyl oleate was studied over a range of temperatures from 50 C to 150 C for periods of time up to 30 min. Degradation was quantitatively followed by gas liquid chromatography (GLC) and liquid scintillation counting of the products of methyl oleate-U-14C heated under a stream of...
Resource Type:: Capstone Project
Full Text:: @th 1 Qleate Donald A. Withycombe Department of Food Science and Technology Oregon State University

Heat-induced compounds in strawberries

Creator:: Sloan, Jerry L.
Abstract:: Dimethyl sulfide, acetaldehyde, isobutyraldehyde, furan, 2-furaldehyde, 2-acetyl furan, and ethyl furoate were produced when pureed strawberries were heated to 120° C. for 30 minutes. Shorter heating periods were sufficient to produce the first three compounds. With the exception of acetaldehyde, none of the heat-induced compounds were detected in unheated, pureed...
Resource Type:: Capstone Project
Full Text:: . Sloan Department of Food Science and Technology . Oregon State University, Corvallis 97331 ABSTRACT

Lipid-protein interactions : autoxidation studies involving freeze-dried methyl linolenate-gelatin foams

Creator:: Wehr, H. Michael and Sinnhuber, Russell O.
Abstract:: Studies involving freeze-dried methyl linolenate-gelatin foams indicate that the extent of lipid-protein interaction corresponds to the degree of autoxidation of the lipid fraction. It appears that approximately 11% of the malonaldehyde as defined by the 2-thiobarbituric acid test is firmly bound to the protein. The induction period of autoxidation is...
Resource Type:: Capstone Project
Full Text:: Science and Technology Dragon State University, Corvallis, Oregon 97331 ¢ ' e Lipid~Protein

The effect of irradiation with ultraviolet light on chlorinated hydrocarbon insecticides : a review

Creator:: Banks, Kenneth A.
Abstract:: Pesticide chemists have recognized since the 1940's that ultraviolet light was deleterious to the insecticidal properties of certain compounds. However, it has been only within the last 15 years that a number of photodecomposition products of the chlorinated hydrocarbon insecticides have been isolated and identified. The degradation of insecticides by...
Resource Type:: Capstone Project
Full Text:: HYDROCARBON INSECTICIDES: A REVIEW Kenneth A. Banks Department of Food Science and Technology Oregon State

Genomic mapping of efflux pumps in Listeria monocytogenes and their contribution to cadmium and fluoroquinolone tolerance

Creator:: Domen, Andrea
Abstract:: Listeria monocytogenes is the third most deadly foodborne pathogen in the United States. The young and elderly, as well as pregnant and immunocompromised people are the population most susceptible to serious illness and death from listeriosis infections. Unlike most foodborne pathogens, L. monocytogenes does not live a solely enteric lifestyle....
Resource Type:: Masters Thesis
Full Text:: the degree of Master of Science in Food Science and Technology presented on 25 July 2023 Title

Understanding the flavor alterations associated with smoke taint and evaluation of interstimulus protocols to mitigate carryover bias in sensory evaluation of wildfire affected wines

Creator:: Fryer, Jenna A.
Abstract:: First recorded as a problem in 2003, wildfire smoke has been found to affect wine grapes and lead to alterations to a wine’s flavor profile. Smoke can carry organic volatile compounds over vast distances, which can then be deposited on grapes and are absorbed into the grape’s cells. These compounds...
Resource Type:: Masters Thesis
Full Text:: of Science in Food Science and Technology presented on April 12, 2022. Title: Understanding the

ScholarsArchive@OSU

Cane and beet sugar and their production

The blackberry frozen puree dessert

Possible contributors to variation in cultured cheese produced in different geographical locations when typical cheese production controls are employed

Roles of microorganisms in the deterioriation of rockfish

Volatile compounds from thermally oxidized methyl oleate

Heat-induced compounds in strawberries

Lipid-protein interactions : autoxidation studies involving freeze-dried methyl linolenate-gelatin foams

The effect of irradiation with ultraviolet light on chlorinated hydrocarbon insecticides : a review

Genomic mapping of efflux pumps in Listeria monocytogenes and their contribution to cadmium and fluoroquinolone tolerance

Understanding the flavor alterations associated with smoke taint and evaluation of interstimulus protocols to mitigate carryover bias in sensory evaluation of wildfire affected wines

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