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Browsing Theses, Dissertations and Student Research Papers (Food Science and Technology) by Title

Browsing Theses, Dissertations and Student Research Papers (Food Science and Technology) by Title

Now showing items 110-129 of 588

Dealcoholization and concentration of fermented fruit juices

El-Miladi, Samir Salem (1966-02-28)

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 w ...
The degradation, in model systems, of the anthocyanin of the Marshall strawberry

Tinsley, Ian J., 1929- (1958-04-08)
The dehydration of whole salted fish

Hu, Kwoh Hsien (1949-06)
Descriptive analysis of Pinot noir juice and wine qualities

Ludwig-Williams, Nancy (1987-04-30)

The overall purpose of this study was to develop sensory evaluation methodology whereby wine quality can be predicted from juice quality. Descriptive analysis was used by a trained panel to describe Pinot noir juice ...
Descriptive analysis of two consecutive vintages of Oregon Pinot noir wines as effected by irrigation, tillage and nitrogen supplementation in the vineyard

Hjorth, Heather Byrne (2002-04-05)

Two vintages of Vitis vinifera cv. Pinot noir wine from a viticulture trial evaluating nitrogen fertilization, tilling and irrigation underwent descriptive analysis using a modified version of free-choice profiling. Wi ...
Descriptive sensory analysis of thornless blackberry selections to determine sensory similarity to 'Marion' blackberry flavor

Kurnianta, Astrid Joana (2005-05-20)

'Marion' blackberry is known for having excellent aroma and flavor, yet they are susceptible to damage by freezing and they are very thorny. Thornless blackberry cultivars have been developed and show great potential. Th ...
Determination of dimethylamine in barley malt

Yoo, Lee-joung (1984-06-28)

Dimethylamine (DMA), in addition to the alkaloids hordenine and gramine, has been suggested as a potential precursor of nitrosodimethylamine (NDMA) in malt. Analytical procedures were adopted and applied to extract an ...
The determination of n-nitrosoproline in cured meats

Ivey, Francis James (1974-02-20)

A method is described for the determination of N-nitrosoproline (NOPRO) in cured meat products. NOPRO was extracted with ethyl acetate from a slurry of cured meat and water after the addition of ammonium sulfamate and ...
Determination of selected secondary and tertiary amine alkaloids in barley malt

Poocharoen, Boonthong (1983-06-01)

The malt alkaloids N-methyltyramine, N,N-dimethyltyramine (hordenine), N-methyl-3-aminomethylindole and N,N-dimethyl-3-aminomethylindole (gramine) are known precursors for N-nitrosamines. Analytical procedures were de ...
Determination of the quality of radiation-pasteurized halibut (Hippoglossus stenolepis) during storage

Serrano, Lolita Bate (1964-02-19)

The quality of radiation-pasteurized halibut stored at 34°F was evaluated subjectively and objectively over a period of 18 weeks. Results of flavor evaluation and chemical analyses showed that the storage life of hali ...
Determination of yield, maturity, and vitamin C in a single-harvest bush snap beans

Devlin, Kenneth Arthur (1949-06)
Development of a lexicon for staling aromas in North American lager and analysis of consumer preference and difference

Edwards van Muijen, Christina Veronique (2001-12-19)

Staling in beer is inevitable. Oxidation and increased temperatures are the main causes of stale flavors in bottled beers. Since 1934, research has been done to identify compounds and pathways involved in creating stal ...
Development of a method to measure protein in red wines : a survey of protein, mannan and tannin in Pinot noir wines

Smith, Mark R. (Mark Robert) (2010-08-24)

A number of methods to isolate and quantify protein in Pinot noir wines were evaluated. The combination of precipitation by acetone containing 10% w/v trichloroacetic acid followed by quantification with the Bradford ass ...
Development of a process for production of cantaloupe juice concentrate and determination of its composition and quality

Galeb, Abduljalil Derhm Saeed (1990-10-05)

Fresh ripe, cantaloupes were processed into juice and juice concentrate. Processing trials were conducted on fresh and frozen fruits with and without rind. The effects of maceration enzymes and fining agents on yield ...
Development of a product which simulates abalone texture from Alaska Pollock (Theragra chalcogramma) Surimi

Chang, Seong Ook (1988-08-26)

The objective of these studies was to develop an analog from surimi that would resemble abalone. Preliminary studies involved the standardization of batter preparation conditions, such as pH adjustment, optimum moist ...
Development of a restructured seafood product from squid (Loligo Opalescens)

Berntsen, Steven Eldon (1987-07-28)

The influence of protein adjuncts and variations in pH on the cook-cool loss, moisture content, and texture of squid gels was investigated. Break force (P [greater than or equal to] .025), deformation to break (P [grea ...
Development of analytical methodology for verification of authenticity in cranberry juice drinks and concentrates

Hong, Victor (1985-03-12)
Development of analytical methodology for verification of authenticity of apple juice

Lee, Hyoung S. (1984-09-24)

Apples growing in New Zealand, Argentina, Mexico, Michigan and Washington were used to provide the compositional data and to develop the analytical procedures for the use in verification of authenticity of apple juice ...
Development of anthocyanins and proanthocyanidins in Pinot noir grapes and their extraction into wine

Pastor del Rio, Jose L. (2004-07-09)

Color stability and mouth feel quality are two of the most important aspects of red wine quality. Anthocyanins and proanthocyanidins are responsible for these attributes and it has been shown that weather conditions du ...
Development of antioxidant dietary fibers from wine grape pomace and their applications as functional food ingredients

Tseng, Angela Y. (2012-12-18)

Wine grape pomace (WGP), the byproduct from winemaking, is a good source of polyphenols and dietary fibers, and may be utilized as antioxidant dietary fibers (ADF) for food applications. The objectives of this thesis res ...