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Filtering by: Academic Affiliation Food Science and Technology Remove constraint Academic Affiliation: Food Science and Technology Decade 1960-1969 Remove constraint Decade: 1960-1969 Date 1964 Remove constraint Date: 1964 Degree Name Master of Science (M.S.) Remove constraint Degree Name: Master of Science (M.S.)

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Effect of processing methods on the chemical and physical properties of soybean milks

Creator:

Wong, Millie Miu-yee

Abstract:

In the present study, processed soymilks prepared by various manufacturing methods were examined for quality by physical and chemical methods. Viscosity, pH, soluble solids, total solids, fat and protein content were used as indicators of quality. The principal factor investigated was the protein content as measured by the dye-binding procedure....

Resource Type:

Masters Thesis
Determination of the quality of radiation-pasteurized halibut (Hippoglossus stenolepis) during storage

Creator:

Serrano, Lolita Bate

Abstract:

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 halibut irradiated at 0.50, 0.75 and 1.00 megarad was extended more than threefold. Although irradiated samples were consistently...

Resource Type:

Masters Thesis
The fatty acid composition of tissues from swine fed fresh and oxidized menhaden oil containing certain antioxidants

Creator:

Huang, Anita Wong

Abstract:

The lipid composition of swine is characteristic of the species and is also a reflection of their dietary history. Other investigators have established that the physical properties and composition of swine depot fat may be altered by variation of the dietary lipid. Dietary regimens employing vegetable oil-bearing materials and their...

Resource Type:

Masters Thesis
The effect of processing on the chemical composition and texture of Chinese waterchestnut, Eleocharis dulcis

Creator:

Wong, Marianne Mui-Ling

Abstract:

In the present study, the textural changes induced in Chinese waterchestnuts by physical and chemical means were of prime concern. After being subjected to chemical and heat treatments, the corms were analyzed to relate the chemical changes with the physical changes in the corms. Chinese waterchestnuts were peeled, filled in...

Resource Type:

Masters Thesis
The effect of chemical composition on the reconstitution characteristics of dehydrated Blue Lake green beans

Creator:

Reddy, Gundlagutta Mahadeva

Abstract:

Failure to reconstitute completely is one of the major drawbacks of dehydrated green beans. Shrivelled and flaccid beans are found in almost every reconstituted lot. In the present study an endeavour was made to locate the chemical factors responsible for the different rehydration charac -teristics of dehydrated green beans. Dehydrated...

Resource Type:

Masters Thesis
In vitro inhibition of lipase activity by malonaldehyde, formaldehyde and propionaldehyde

Creator:

Landsberg, Johanna Dobrot

Abstract:

The reactions of aldehydes with proteins are of nutritional and physiological significance. The nutritive value of food materials can be impaired by a reaction necessitating additional dietary protein, and enzymes have been shown in vitro to be inhibited by reactions with aldehydes. Aldehydes present may arise from the autoxidation of...

Resource Type:

Masters Thesis
Direct injection gas chromatography of volatiles from fishery products

Creator:

Hilderbrand, Kenneth S., Jr.

Abstract:

The use of gas chromatography for the separation, comparison, and subsequent identification of flavor volatiles from food products has proven highly successful in recent years. The development of various techniques for the concentration of the volatiles before gas chromatographic analysis has greatly extended the use of this important analytical tool....

Resource Type:

Masters Thesis
Factors affecting the antimicrobial activity of vitamin K₅

Creator:

Merrifield, Larry Stanford

Abstract:

Vitamin K₅, 4-amino-2-methyl-1-naphthol hydrochloride, a water soluble analog of vitamin K has been shown to possess an antimicrobial activity toward many bacteria, molds, and yeast. Much of the work reported in the literature is on its use as a food preservative, and it was the purpose of this study to...

Resource Type:

Masters Thesis
Fractionation of bovine sarcoplasmic proteins by DEAE-cellulose chromatography

Creator:

Rampton, James Henry

Abstract:

Ion exchange chromatography methods which have been developed in recent years appear to offer a sensitive technique that can be utilized very advantageously in studies on various proteins and their properties. The application of such a procedure for the successful fractionation of bovine sarcoplasmic proteins should stimulate interest and research...

Resource Type:

Masters Thesis
Studies of the major free fatty acids in milk

Creator:

Kintner, Judith Ann

Abstract:

The purpose of this investigation was to modify the procedure of Bills, Khatri and Day for use in the development of a suitable method for determining the quantitative distribution of the free fatty acids (FFA) in normal, heated, and rancid milk and milk fractions The method consists of extracting the...

Resource Type:

Masters Thesis

Limit your search

Academic Affiliation

Food Science and Technology[remove]10

Advisor

Sinnhuber, Russell O.4
Dietz, James H.3
Anglemier, Allen F.1
Day, Edgar Allen1
Yang, H. Y.1

Commencement Year

Commencement Year range begin – Commencement Year range end

Current results range from 1964 to 1965

View distribution

Creator

Hilderbrand, Kenneth S., jr.1
Huang, Anita Wong1
Kintner, Judith Ann1
Landsberg, Johanna Dobrot1
Merrifield, Larry Stanford1
more Creators »

Date

1964[remove]10

Decade

1960-1969[remove]10

Degree Field

Food Science9
Food Technology1

Degree Level

Master's10

Degree Name

Master of Science (M.S.)[remove]10

Language

English [eng]10

Non-Academic Affiliation

Oregon State University. Graduate School10

Peer Reviewed

No10

Resource Type

Masters Thesis10

Rights Statement

Copyright Not Evaluated10

Subject

Chromatographic analysis2
Lipids -- Metabolism2
Aldehydes1
Dried beans1
Fatty acids1
more Subjects »

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