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Browsing Theses, Dissertations and Student Research Papers (Food Science and Technology) by Title
Now showing items 410-429 of 591
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(1953-05-14)
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(1961-01-03)
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(1946-07-17)Since vegetables are of such importance in the nutrition of human beings, it is natural that they should play a large part in Army feeding. They are high in food value. The different kinds vary widely in their energy v ...
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(1995-05-19)The effect of refluxing on the aromas of Valencia aqueous orange essences was determined through analysis by GC, MS, Osme, and by a descriptive panel. The strengths and descriptions of volatiles were investigated to de ...
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(1966-10-07)The role of beta-carotene degradations in the development of off-flavors in milk and milk products has not been established. The purpose of this investigation was to study the oxidation of beta-carotene and to identif ...
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(1965-03-15)Cathepsins are intracellular proteinases that hydrolyze the peptide bonds of proteins. These enzyme have been implicated in the tenderization of aging beef, with the deterioration of radiation-stabilized meats on stor ...
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(1993-03-17)The taste qualities of acidulants have not been studied in detail despite the fact that they are widely used by the food industry. Studies on characterizing the sensory properties of organic and inorganic acids are ver ...
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(1990-01-15)The use of edible coatings in combination with antimicrobial agents enhances the microbial stability of foods. In this study we evaluated the potassium sorbate and sorbic acid permeability of an edible methylcellulose ...
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(1993-10-01)The effect of different blanching treatments and packaging materials on the enzymatic (lipoxygenase and peroxidase) activity and fatty acid stability of two different varieties of sweet corn on the cob (Jubilee and GH ...
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(1995-04-28)Cryoprotection in stabilized mince from Pacific whiting (Merluccius productus) was investigated by monitoring changes in physical and chemical properties during 32 weeks of frozen storage. The effects of 4 different cr ...
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(2002-03-18)Effects of thermal and electron beam (e-beam) processing on microbial inactivation and physichochemical properties of surimi and surimi seafood were investigated. Thermal-death-time (TDT) concept was used to model Sta ...
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(2002-12-13)Protein solubility of Pacific whiting muscle with isoelectric point at pH 5.5 was significantly affected by pH. The highest breaking force was measured from fish proteins treated at pH 11, while high deformation values ...
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(2004-09-13)Sweet whey powder is mainly used as an ingredient in foods and has a potential for increased use with the development of new foods. In view of the many whey powder producers, there is need to establish the quality of t ...
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(2000-07-19)The effects of freeze-drying and flake freezing of surimi on biochemical and physical properties as affected by various storage conditions were examined. Using three cooking parameters shear stress and strain values we ...
Now showing items 410-429 of 591
