The purpose of the present study was to investigate the effect
of a number of physical and chemical attributes upon muskmelon
texture as described by sensory evaluation. Measurements of turgor
pressure, percent moistu ...
The purpose of the research was to investigate the chemical
composition of five starches and the physical characteristics of their
respective starch pastes as these properties relate to the characteristics
of starch-s ...
The volatile components of rye flour were isolated
by steam distillation and trapped in cold traps under
vacuum. After preliminary tests indicated the presence
of carbonyl compounds, the distillate was reacted with
2 ...
The volatile flavor fraction of lightly milled wheat grown in
eastern Oregon was isolated for study by two methods: steam distillation
under vacuum and steam distillation at atmospheric pressure.
The sample obtained u ...
