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Browsing Theses, Dissertations and Student Research Papers (Food Science and Technology) by Title
Now showing items 496-515 of 588
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(1996-05-30)The efficiency of cellulose hydrolysis under straight saccharification and simultaneous saccharification and fermentation (SSF) conditions was evaluated using three lignocellulosic materials (switchgrass, cornstover, a ...
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(2012-04-27)The work described in this dissertation focused on chemistry related to the use of aqueous sodium hydroxide as a treatment in the processing of wheat straw. A major emphasis was the comprehensive evaluation of straw comp ...
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(1998-12-04)Pinot noir has a reputation for lower color stability than other red wine varieties. Because it has relatively low anthocyanin and phenolic content and lacks acylated anthocyanin pigments compared to other red vinifera ...
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(1994-11-23)Fermentation of the grape must into wine is one of the most important steps in winemaking. Selected yeast strains of Saccharomyces cerevisiae have been used for many years to ensure complete and even fermentations. The ...
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(1999-02-23)This study was undertaken to determine the sensory differences in high pressure vs. heat processed food systems after storage at ambient and refrigerated temperatures as determined by a trained sensory panel. Spanish r ...
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(1999-10-15)Both consumer and descriptive analyses were used to study the shelf-life of packaged, roasted and ground coffee in order to evaluate the utility of using sensory data in a shelf life model, and to examine the ability o ...
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(2002-07-03)A sensory method was developed to determine cheese texture by hand evaluation. Cheese sensory evaluation was conducted by panelists (n=8) on four commercial samples in duplicates. Standards, descriptors, methods of eac ...
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(1983-11-08)The effect of reducing sodium chloride in Cheddar cheese was studied. Milled curd from a split-lot was salted at selected NaCl concentrations and analyzed through aging by sensory and rheological tests. Estimation of ...
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(2001-06-11)Linear oligosacchardies of 1,4 linked β-D-glucopyranose are commonly referred to as cellodextrins (CD) or cellooligosaccharides (CO). They are of interest to those working in disciplines involving cellulose chemistry b ...
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(2001-09-20)High-temperature-short-time pasteurized fluid milk commonly has a shelf life around 16-19 days. The aim of this study was to determine the shelf life of fluid milk in Oregon and characterize the bacterial growth over 23 ...
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(1981-08-28)The effect of entrapped air content on heat penetration characteristics in institutional size retortable pouches packed with pears and green beans was investigated. In addition, products processed in pouches and in nu ...
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(1985-10-24)In rodent models as well as in fish models there are significant species differences in the susceptibility toward aflatoxin B₁ (AFB₁) carcinogenesis. Mouse is less susceptible toward AFB₁ carcinogenesis than rat. Rese ...
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(2003-05-09)In cross-cultural studies, respondents from specific cultures may have different product preferences and scale usage. Combining data from different cultures will result in departures from the basic assumptions of analy ...
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(1996-03-07)The results of SDS-PAGE and densitometry indicated that a significant amount of myofibrillar proteins was lost during surimi processing. Microfiltration (MF) was utilized to recover insoluble particulate. The MF-recove ...
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(1995-12-15)A method for the assessment of volatile compounds in dairy products was developed using solvent desorption dynamic headspace sampling. The method was first applied to assay for diacetyl and acetoin in buttermilk. Majo ...
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(1967-08-11)Although esterases have been reported in peas, their properties have not been studied. The purpose of this investigation was to determine the substrate and inhibitor specificity of the esterases present in a water ext ...
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Some effects of cyclopropenoid fatty acids on lipid metabolism in rainbow trout (Salmo gairdnerii) (1967-03-17)Diets containing cyclopropenoid fatty acids (CPFA) were fed to rainbow trout. At a level of 223 ppm (from Sterculia foetida oil), these CPFA in six weeks reduced weight gain by as much as 50 percent over the control f ...
Now showing items 496-515 of 588
