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Filtering by: Creator Di, Y. Remove constraint Creator: Di, Y. 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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  • 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
    Full Text:
    the guidance of Dr. H. Y. Yang, Associate Professor of Food Science and Technology. The

  • Mode of action of vitamin K on saccharomyces cerevisiae

    Creator:
    Rasulpuri, Muhammad Latif
    Abstract:
    Compounds belonging to the vitamin K family possess anti-hemorrhagic property, and are used in treating patients suffering from hypoprothrombinemia and obstructive jaundice. Some of these compounds also exhibit marked antimicrobial activity toward various microorganisms. Vitamin K₅, 4-amino-2-methyl- 1-naphthol hydrochloride, a water-soluble analog of vitamin K has been shown to possess...
    Resource Type:
    Dissertation
    Full Text:
    Microbiology, and Dr. Hoya Y. Yang, Associate Professor of Food Science and Technology. The author is

  • Flavor chemistry of Swiss cheese

    Creator:
    Langler, James Edward
    Abstract:
    The unique flavor of high quality Swiss cheese is difficult to reproduce in commercial market cheese. Swiss cheese flavor has never been duplicated or thoroughly understood. New techniques and advances in flavor research have enabled better definition and understanding of food flavors. Therefore, it was desirable to make a detailed...
    Resource Type:
    Dissertation
    Full Text:
    3.071 2.976 Positive (3) Faint ester 48 Di-isobutyl adipate 3.468 Positive (3) 49 y-Dodec alactone

  • 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:
    on the thermal destruction of C-3-di~G in citrate buffer (0. 1M) under oxygen at 50oC. 68 2

  • Lactone precursor in milk fat

    Creator:
    Wyatt, Carolyn Jane
    Resource Type:
    Dissertation
    Full Text:
    a series of even numbered 6-lactones from C0 to C carbon atoms, y -Undeca- lactone

  • Volatile compounds from thermally oxidized methyl oleate

    Creator:
    Withycombe, Donald A., Libbey, L. M., and Lindsay, R. C.
    Abstract:
    Thermal oxidation of methyl oleate was studied over a range of temperatures from 50 C to 150 C for periods of time up to 30 min. Degradation was quantita­tively followed by gas liquid chromatog­raphy (GLC) and liquid scintillation counting of the products of methyl oleate-U-14C heated under a stream of...
    Resource Type:
    Capstone Project
    Full Text:
    . ‘esters of fatty acids, several fatty acids, mono—methyl esters of di~ i basic acids and some alcohols

  • Metabolism of volatile compounds by microorganisms

    Creator:
    Keenan, Thomas William
    Abstract:
    Single-strain cultures of Streptococcus cremoris, Streptococcus lactis, Streptococcus diacetilactis, and Leuconostoc citrovorum produced little or no acetone and no dimethyl sulfide when grown in milk culture. These organisms had little or no ability to decarboxylate antexogenous source of acetoacetic acid nor were they capable of producing dimethyl sulfide from methyl...
    Resource Type:
    Dissertation
    Full Text:
    ( Lindsay /y/ Single-strain cultures of Streptococcus cremoris, Streptococcus lactis

  • Flavor chemistry of popcorn

    Creator:
    Walradt, John Pierce
    Abstract:
    Popcorn was popped conventionally in oil and in a microwave oven without oil. Volatile components were collected by condensation of popper headspace gases and by vacuum steam distillation of a slurry of ground, popped corn in distilled water. The organic compounds were extracted from the aqueous condensate and vacuum distillate...
    Resource Type:
    Dissertation
    Full Text:
    , palmitic acid, Y-kutyrolactone, N-furfuryl pyrrole, N-furfuryl pyrrole-2-aldehyde, 2-acetyl pyrrole

  • 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:
    <• y I * HC-CH -CH-OH III carbonium ion + B: O B: B:H + H"C-CH=C^ <*■ V

  • Heat induced compounds in milk

    Creator:
    Scanlan, Richard A.
    Abstract:
    Milk, preheated at 82°C for 30 minutes, was heated to 146°C for four seconds (UHT-treated) and cooled to 5°C in a tubular heat exchanger. Immediately after heat treatment, 20 gallons of heated milk were vacuum distilled at 30°C in a semi-continuous, reduced pressure glass apparatus. Twenty gallons of non-heated milk...
    Resource Type:
    Dissertation
    Full Text:
    chromatography and mass spectrometry, identified di- g methyl sulphone in an amount above one part in 10