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Filtering by: Creator Messerly, B. Remove constraint Creator: Messerly, B. Degree Field Food and Dairy Technology Remove constraint Degree Field: Food and Dairy Technology

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  • Gas chromatography of fermentation products of different yeast strains

    Creator:
    Orser, Robert Eugene
    Abstract:
    Many different strains of yeast have been isolated from the natural microflora on fruits. It has been known for some time that these strains of yeast have distinct fermentation characteristics and, when used in the production of wine, impart these characteristics to the wine. These characteristics may be evidenced in...
    Resource Type:
    Masters Thesis
    Full Text:
    , model A-600-B, with a hydrogen flame ionization detector. 24 For the analyses of the blackberry

  • Dealcoholization and concentration of fermented fruit juices

    Creator:
    El-Miladi, Samir Salem
    Abstract:
    It has long been recognized that fermented food products possess a characteristic but pleasant flavor. The use of such foods, however, has been limited by the presence of ethanol. Thus the objective of this research was to investigate the possibility of producing non-alcoholic fermented juice concentrates. Three varieties of juices,...
    Resource Type:
    Masters Thesis
    Full Text:
    INTRODUCTION The fermentation of fruit juices dates from approximately 3000 B. C. It apparently started