Food Chemistry Commons^™

Cofermentation, Post-Alcoholic, And Post-Malolactic Fermentation Blending Of Malbec, Merlot And Petite Sirah Wines, Armando Arturo Vega-Osorno

Master's Theses

A two-year study was conducted to assess the effects of cofermentation on red wine varietals. During the winemaking process, wines can be made from two or more varieties by picking, crushing and fermenting them together, a practice known as cofermentation. They can also be blended either after the completion of alcoholic fermentation or after malolactic fermentation. In the first year of the study, two grape varieties, Merlot (Mer), and Malbec (Mal) were cofermented. On the second year, a third varietal, Petite Sirah (PS) was also studied. Cofermented wines containing every possible binomial combination of the varietals was made and one …

The Effects Of Cofermentation Of Cider And Apple Pomace On Cider Attributes, Abigail D. Affonso

Master's Theses

Phenolics are critical to the sensory attributes and health benefits of hard cider due to their contribution to the flavor, mouthfeel, and antioxidant activity. With the increase in demand for cider, the use of dessert apple varieties has become more common leaving ciders lacking in phenolics. However, a promising method to increase their phenolic content is through maceration with apple pomace. This study evaluated the effect maceration with apple pomace during cider fermentation on the extraction of phenolic compounds, as well as its effect on the sensory properties of the final product. For this study, ciders were fermented with 0% …

The Effects Of Wort Oxygenation Scenarios On Fermentation Performance, Volatile Flavor Compound Development, And Flavor Stability In High Gravity Brewing, Ben Jabson

Master's Theses

High gravity (HG) brewing has become the most used strategy for maximizing fermenter productivity in commercial brewing. While HG brewing has many benefits, the additional stress placed on the yeast due to the higher concentration of fermentable sugars in the wort can negatively impact fermentation performance and flavor compound formation. A proper dissolved oxygen (DO) level is vital to guarantee adequate yeast performance during HG fermentations. Dissolved oxygen is vital to yeast viability throughout the fermentation process, as yeast requires oxygen to synthesize vital cell membrane components needed for continued anaerobic growth and cell division. Previous research has demonstrated the …

Valorization Of Carrot Processing Waste, Alexandra M. Duval

Master's Theses

Commercial carrot processors produce up to 175,000 tons of carrot waste annually. Carrot Mash (CM) is the term referring to the waste by-product of peeled baby carrot processing. Transportation of carrot processing waste is expensive due to its high- water content (approx. 83-95%). High in bioactive compounds (carotenoids) and dietary fibers, it is expected that its conversion into a value-added by-product is of interest to the carrot processing industry. Hemicellulose-rich plant materials have proven to be a source of oligosaccharides, which are known for their beneficial prebiotic activity. The objectives of this research were to: 1) determine the effect of …

Saponin Removal From Quinoa By Abrasion Processing, Luke Lundberg

Master's Theses

Quinoa is coated with a thin layer of saponins, glycosylated triterpenoids, that produce a bitter flavor when consumed. The average saponin content in commercial varietals from Bolivia average around 2.7% saponins and organoleptic testing shows the threshold for noticing a bitter flavor is below 0.12% (Medina-Meza et al., 2016). Current industrial processing methods use a combination of abrasion and turbulent water flow to remove saponin. This study will address the following research question: How will grain-to-grain and grain-to-surface abrasion affect the processing time to remove saponin from quinoa? In particular, can effective saponin removal be achieved in less than 10 …

The Effects Of Dietary Nitrate Supplementation On Swimming Performance In Collegiate Swimmers 2018, Christopher Daniel Mosconi

Master's Theses

The desire for performance enhancement is a common goal amongst athletes. Recently a number of studies have reported various performance enhancing effects of dietary nitrate (NO3-) via beetroot juice (BRJ) supplementation. Research has indicated that the various performance enhancing effects of BRJ can be attributed to a decrease resting systolic blood pressure (SBP), diastolic blood pressure (DBP), and submaximal volume of oxygen consumption (VO2), while increasing vasodilation and mitochondrial efficiency. Purpose: The purpose of this study was to investigate whether BRJ supplementation improves swimming performance in collegiate level swimmers. Methods: Eight collegiate trained swimmers underwent a double-blind 5-day chronic supplementation …

Seasonal Variation Of Milk In Central Valley California And The Association Of Milk Variation With The Composition And Texture Of Low Mositure Part Skim Mozzarella, Vaideki Jai

Master's Theses

The chemical composition of milk (specifically casein, fat, and calcium) is known to affect the quality and functional properties of Mozzarella cheese. Therefore, concentrations of total nitrogen, casein nitrogen, non-casein nitrogen, non-protein nitrogen, true nitrogen, casein nitrogen to total nitrogen ratio, casein nitrogen to true nitrogen ratio, fat, total calcium, total solids, somatic cells, and pH were measured in silo milk samples collected weekly over 18-months from a large dairy plant in Central Valley, California from July 2008 to December 2009 to verify changes and correlate to low moisture part skim Mozzarella (LMPS) characteristics. LMPS mozzarella cheese from the same …

Effect Of Ph And Temperature On The Binding Interactions Of Caffeine And Chlorogenic Acid With Sodium Caseinate, Emily S. Kong

Master's Theses

Coffee is a popular and well-loved beverage consumed worldwide by millions of people every day. While most patrons of coffee do so because of its unique and satisfying taste, consumers may be unaware of the potential beneficial health effects it also imparts. The antioxidants found in green coffee beans collectively known as chlorogenic acids (CGA) and caffeine are two of the most abundant bioactive compounds present in coffee. Both these bioactive compounds have been implicated in many studies to impart a wide range of health benefits, from reducing the risk of Type 2 diabetes, to their use as aides in …

Effect Of Post Manufacture Thermal Dip Treatment On Proteolysis Of Commercial String Cheese During Storage, Melissa Karen Hsu

Master's Theses

String cheese, a Mozzarella cheese, has the unique ability to string in fibrous strands when pulled apart. Graders judge string cheese by its stringy texture; samples with copious amounts of string are awarded high ratings. But just as the texture of natural cheeses softens with time, the stringy texture of string cheese can diminish with age too.

Age related softening in cheese is due primarily to an important biochemical event known as proteolysis, which is attributed to inherent milk proteinases, residual coagulant activity, and enzymes from the lysis of starter culture microorganisms. It is hypothesized that a post manufacture heat …

Strawberry Growth, Yield, Fruit Nutrition, And Control Of Verticillium Wilt With Pre-Plant Soil Fumigants, Ozone, And Biological Control, Justin J. Scurich

Master's Theses

Verticillium wilt is a widespread soilborne disease of strawberry historically controlled by soil fumigation with methyl bromide (MB). MB was banned by the United Nations in 1995 and will be completely phased out by 2015. Research has concentrated on alternative methods of disease control without finding a single alternative able to replace MB in widespread disease control and yield increase. For the current study, strawberries were greenhouse grown in container pots filled with soil from both infested and non-infested areas of a commercial strawberry field in Watsonville, CA. Treatments included pre-plant soil fumigation with commercially available formulations of methyl bromide, …

Effects Of Milk Processing On The Milk Fat Globule Membrane Constituents, Xiomara E. Elías-Argote

Master's Theses

ABSTRACT

Effects of Milk Processing on the Milk Fat Globule Membrane Constituents

Xiomara E. Elías-Argote

The milk fat globule membrane (MFGM) is avidly studied by many groups of scientists around the world due to its unprecedented nutritional and functional properties; however, limited research has been performed on the effects of milk processing on the chemical changes of the MFGM. Thus, this study highlights the changes that lipids and proteins undergo from the time milk leaves cow’s udders. Cooling (4 °C) was included along with subsequent pasteurization by different traditional thermal processes and cold pasteurization by pulse light ultra violet treatment. …

Development And Validation Of A Light Weight, Energy Dense, Ready To Eat (Rte) Bar, Jacob Wilhelm-Maria Heick

Master's Theses

DEVELOPMENT AND VALIDATION OF A LIGHT WEIGHT, ENERGY DENSE, READY TO EAT (RTE) BAR

Jacob Wilhelm-Maria Heick

Providing additional calories in the form of an RTE bar to endurance athletes will increase performance and muscle re-synthesis, reduce muscle breakdown, and shorten recovery time. An RTE bar containing a blend of dairy proteins and carbohydrates will create a product with superior functionality, including bioactive and immunity enhancing properties from dairy derived ingredients. The protein will provide benefits in the form of easily digestible calories, essential amino acids and physical satiate.

A formulation was developed and optimized, resulting in a final product …