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Filtering by: Creator Brevig, Rod E. Remove constraint Creator: Brevig, Rod E. Academic Affiliation Food Science and Technology Remove constraint Academic Affiliation: Food Science and Technology Decade 1960-1969 Remove constraint Decade: 1960-1969

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  • A method for the determination of the free fatty acids of Cheddar cheese

    Creator:
    Bills, Donald D.
    Abstract:
    The free fatty acids of Cheddar cheese are important components in the over-all flavor and aroma of the cheese. Although the more volatile fatty acids probably contribute most, there is reason to believe that the higher fatty acids may contribute, to some extent, in imparting typical flavor characteristics. Before the...
    Resource Type:
    Masters Thesis
    Full Text:
    express his gratitude to Dr. E. A. Day for his helpful suggestions and guidance throughout the

  • Malonaldehyde : certain chemical and biological properties

    Creator:
    Crawford, David Lee
    Abstract:
    Malonaldehyde, a three carbon dialdehyde, is one of the numerous carbonyl compounds associated with oxidative deterioration of food lipids. It is assumed to be formed as a product of lipid autoxidation occurring according to the generally accepted free radical mechanism. This compound is of great interest because of its potential...
    Resource Type:
    Dissertation
    Full Text:
    the e-amino lysine and N-terminal amino aspartic acid functions as judged by their loss to reaction

  • Replica-plating and computer analysis for rapid identification of microorganisms in seafoods

    Creator:
    Corlett, Donald A.
    Abstract:
    A method was devised and tested for rapid and quantitative identification of microbial flora in fresh seafoods. The rapid identification of large numbers of isolates was made possible by (1) a simplified identification scheme established by reference culture studies and from the known reactions of microorganisms reported in the literature,...
    Resource Type:
    Dissertation
    Full Text:
    outline of the determinative tests applied to certain Gram-negative asporogenous rod-shaped organisms

  • Quantitative gas chromatographic analysis of synthetic dairy culture flavors

    Creator:
    Walradt, John Pierce
    Abstract:
    The development of synthetic culture flavors for use in dairy products such as sour cream, cottage cheese, butter, and buttermilk has created the need for a rapid quantitative analysis for the synthetic flavor concentrates. An internal standard gas chromatographic method has been developed which is capable of +10% accuracy for...
    Resource Type:
    Masters Thesis
    Full Text:
    this work. TABLE OF CONTENTS E^El INTRODUCTION 1 REVIEW OF LITERATURE 2 Synthetic Culture

  • Roles of microorganisms in the deterioriation of rockfish

    Creator:
    Lobben, J. C. and Lee, J. S.
    Abstract:
    Seven species of microorganisms indigenous to fish were inoculated into sterile fish muscle, obtained from Sebastodes alutus and Sebastalobus alascanus, and the production of total volatile acids (TVA) and total volatile bases (TVB) was deter­mined during storage at 1 C. No production of TVA and TVB was noted in sterile...
    Resource Type:
    Capstone Project
    Full Text:
    ) The yellow-pigmented, gram negative rod, F-1070, did not grow well either in artificial media or in

  • Oxidative degradation of Beta-carotene

    Creator:
    Chiba, Naoki
    Abstract:
    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 identify volatile compounds arising from autoxidizing beta-carotene. Pure cyrstalline beta-carotene, mixed with Celite to accelerate oxidation, was...
    Resource Type:
    Masters Thesis
    Full Text:
    express his deep appreciation to Drs. Robert C. Lindsay and E. Allan Day for their helpful guidance

  • Effect of processing and storage on the texture of canned berries

    Creator:
    Rao, Akkinapally Venketeshwer
    Abstract:
    The texture of processed berry fruits changes both during processing and subsequent storage. A study was made of these changes in processed strawberries, raspberries, blackberries, and blue- berries, spin-cooked and stored at 100°F. for 28 days in tin and glass containers. Four samples, from each of the two replications of...
    Resource Type:
    Masters Thesis
    Full Text:
    also expressed to Dr. Clifford E.. Samuels for his constructive criticism in preparing this thesis

  • Thermal and enzymatic degradation of raspberry anthocyanins

    Creator:
    Daravingas, George Vasilios
    Abstract:
    The elucidation of the structure of the red pigments of the black raspberries. Monger variety, was achieved. The components of the pigment of the berries were (a) cyanidin-3-glucoside, (b) cyanidin-3, 5-diglucoside, (c) cyanidin-3-diglucoside and (d) cyanidin-3-rhamnoglucosido- 5-glucoside. The elucidation was carried out after isolation, purification, concentration and chromatographic separation of...
    Resource Type:
    Dissertation
    Full Text:
    , the ratio of absorption E..-/E becomes a useful constant characteristic of the pigment. 440 max

  • The effect of freezing and freeze-drying on the physico-chemical changes in Northwest strawberries

    Creator:
    Rao, Akkinapally Venketeshwer
    Abstract:
    Preservation of food by freezing is a common method of processing. Of relatively recent origin is the freeze-drying method. This method has several advantages over other methods of preservation, but is not free of problems, one of which is the maintenance of appearance and texture. In the present study, the...
    Resource Type:
    Dissertation
    Full Text:
    . Dietz for suggesting this research problem, to Dr. Clifford E. Samuels for his helpful suggestions