Browsing Department of Food Science and Technology by Issue Date
Now showing items 1-20 of 52
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Evaluation of the phenol-free glycosyl-glucose determination
(American Society for Enology and Viticulture, 2000)Grape glycosides are, in part, an important source of varietal wine aroma and flavor. Aglycones may be aliphatic residues, monoterpenes, sesquiterpenes, norisoprenoids, or phenolic compounds. Studies were undertaken to ... -
Optimization of headspace solid-phase microextraction for analysis of wine aroma compounds
(American Society for Enology and Viticulture, 2000)Headspace solid-phase microextraction (SPME) is a fast and simple sampling method for analysis of volatile compounds, but quantitation can be affected by sample matrix and sampling conditions. Sampling time and temperature ... -
Measurement of 3-alkyl-2-methoxypyrazine by headspace solid-phase microextraction in spiked model wines
(American Society for Enology and Viticulture, 2002)The effect of wine matrix ingredients and conditions on the headspace sampling of 3-alkyl-2-methoxypyrazines was investigated with solid-phase microextraction (SPME) and capillary gas chromatography, using a nitrogen ... -
Quantification of glycosidase activity in selected strains of Brettanomyces bruxellensis and Oenococcus oeni
(American Society for Enology and Viticulture, 2002)Brettanomyces bruxellensis and lactic acid bacteria are common microorganisms capable of modifying wine aroma and flavor. The activity of beta-glucosiclase against p-nitrophenyl-beta-D-glucopyranoside was determined in a ... -
Determination of ethyl carbamate in wine by solid-phase microextraction and gas chromatography/mass spectrometry
(American Society for Enology and Viticulture, 2002)A method for the rapid determination of ethyl carbamate in wine by headspace solid-phase microextraction with detection by gas chromatography/mass spectrometry has been developed. The analysis parameters of fiber coating, ... -
Comparison of analytical methods for prediction of prefermentation nutritional status of grape juice
(American Society for Enology and Viticulture, 2002)Five methods for evaluating nitrogen status were compared using 70 Cabernet Sauvignon juice samples: nitrogen by o-phthaldialdehyde (NOPA), arginine NOPA, enzymatic ammonia, Formol, and high-performance liquid chromatography ... -
Evaluation of glycosyl-glucose analytical methods for various glycosides
(American Society for Enology and Viticulture, 2002)The accuracy of two methods for determination of glycosyl-glucose (GG) in grapes and wine has been tested using several glycoside standards containing alkyl, benzenoid, and phenolic aglycones. The total GG method using ... -
Population dynamics and effects of Brettanomyces bruxellensis strains on Pinot noir (Vitis vinifera L.) wines
(American Society for Enology and Viticulture, 2003)Replicated, sterile Pinot noir (Vitis vinifera L.) wines were individually inoculated with one of six strains of Brettanomyces bruxellensis (Ave, M, 216, Vin 1, Vin 4, or Vin 5) at initial numbers < 50 cfu/mL. In two ... -
Effect of fermentation, postfermentation, and postbottling heat treatment on Cabernet Sauvignon glycoconjugates
(American Society for Enology and Viticulture, 2003)In Cabernet Sauvignon must, total and phenol-free glycosides (expressed as glycosyl-glucose) rose during fermentation while skin concentrations dropped. Wines were heated postfermentation, prior to dejuicing (rising 2 to ... -
The influence of lactose hydrolysis on the strength and sensory characteristics of vanilla ice cream
(American Society of Agricultural and Biological Engineers, 2003)Lactose hydrolysis was investigated as a method of producing a more extrudable ice cream product. Ice cream mixes were treated with lactase from the microbial sources Kluyveromyces lactis and Aspergillus oryzae to produce ... -
Effects of prohexadione-calcium on grape yield components and fruit and wine composition
(American Society for Enology and Viticulture, 2004)Prohexadione-calcium (prohexadione-Ca) was applied to field-grown Cabernet franc, Cabernet Sauvignon, Chardonnay, and Seyval to evaluate rates and timing effects on fruit yield components and on fruit and wine composition. ... -
Effect of hydrogen peroxide and other protease inhibitors on Cryptosporidium parvum excystation and in vitro development
(American Society of Parasitology, 2004-08)This study was undertaken to observe the effects of hydrogen peroxide on Cryptosporidium parvum oocysts with respect to protease activity in comparison to known protease inhibitors. In assessing the possible mechanisms of ... -
Survival of Toxoplasma gondii oocysts Eastern oysters (Crassostrea virginica)
(American Society of Parasitology, 2004-10)Toxoplasma gondii has recently been recognized to be widely prevalent in the marine environment. It has previously been determined that Eastern oysters (Crassostrea virginica) can remove sporulated T. gondii oocysts from ... -
Effects of high pressure processing on infectivity of Toxoplasma gondii oocysts for mice
(American Society of Parasitology, 2005-06)High pressure processing (HPP) has been shown to be an effective non-thermal method of eliminating non-spore forming bacteria from a variety of food products. The shelf-life of the products is extended and the sensory ... -
Effects of high-pressure processing on in vitro infectivity of Encephalitozoon cuniculi
(American Society of Parasitology, 2005-12)High-pressure processing (HPP) has been shown to be an effective means of eliminating bacteria and destructive enzymes from a variety of food products. HPP extends the shelf life of products while maintaining the sensory ... -
Effects of high-pressure processing on Toxoplasma gondii tissue cysts in ground pork
(American Society of Parasitology, 2006-02)Ingestion of Toxoplasma gondii tissue Cysts can result in severe disease in immunocompromised individuals and pregnant women. Treatment of mean and meat products to eliminate. viable T. gondii tissue cysts would provide a ... -
Effects of modified atmosphere packaging on toxin production by Clostridium botulinum in raw aquacultured summer flounder fillets (Paralichthys dentatus)
(Int Assoc Food Protection, 2007-05-01) -
Determination of quality attributes of blue crab (Callinectes sapidus) meat by electronic nose and Draeger-Tube analysis
(Haworth Press Inc, 2008-01-01) -
Effect of vertical shoot-positioned, smart-dyson, and Geneva double-curtain training systems on Viognier grape and wine composition
(American Society for Enology and Viticulture, 2008-03)Viognier grapes grown in northern Virginia and resultant wines were evaluated as a function of training system. Treatments included vertical shoot-positioned (VSP), Smart-Dyson (SD), and Geneva double curtain (GDC), with ... -
role of package type on shelf-life of fresh crab meat
(Food Protection Trends, 2010)
