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Filtering by: Creator Evans, Gary R. Remove constraint Creator: Evans, Gary R. 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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  • Chemistry of the flavor deterioration of sterilized concentrated milk

    Creator:
    Arnold, Roy Gary
    Abstract:
    Deterioration of the flavor of sterilized concentrated milk (SCM) is recognized as the principal limiting factor to commercial acceptance of this product. Although a number of volatile compounds have been identified in SCM, quantitative information on these compounds is lacking. It is therefore difficult to ascertain the significance of these...
    Resource Type:
    Dissertation
    Full Text:
    AN ABSTRACT OF THE THESIS OF ROY GARY ARNOLD for the

  • Identification of some compounds contributing to the stale flavor defect of sterilized concentrated milk

    Creator:
    Arnold, Roy Gary
    Abstract:
    Stale flavor development has been recognized as a defect of stored dry milk powders for several years. Recently, stale flavor development has been found to occur upon storage of sterilized concentrated milk, and is recognized as the principal limiting factor to commercial utilization of this process (Seibert, 1963). Some attempts...
    Resource Type:
    Masters Thesis
    Full Text:
    AN ABSTRACT OF THE THESIS OF Roy Gary Arnold for the M

  • 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:
    ) (Date) Title: METABOLISM OF VOLATILE COMPOUNDS BY MICROORGANISMS Abstract approved: R. C

  • 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:
    Ph. D. (Degree) in Food Science presented on /Yo V C tr) p^L r P- ; / f6~7 (Major) (Date

  • 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:
    ., 4651342- 1347. 1963. Chiba, Naoki and R. C. Lindsay. Unpublished experiments. 1966. Evans, C. D

  • 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:
    ACKNOWLEDGEMENTS My sincere thanks go to my Major Professor, Professor R. O. Sinnhuber, who made it

  • Some effects of cyclopropenoid fatty acids on lipid metabolism in rainbow trout (Salmo gairdnerii)

    Creator:
    Combs, Caroll Marie
    Abstract:
    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 fish on the same diet without CPFA. Compounds containing the intact cyclopropene...
    Resource Type:
    Masters Thesis
    Full Text:
    significant shift towards saturation. Evans et al. (15) found that feeding CPFA increased the stearic

  • Changes in the lipid composition of rainbow trout (Salmo gairdnerii) fed cyclopropenoid fatty acids

    Creator:
    Roehm, Jeffrey Noyes
    Abstract:
    Rainbow trout were fed semi-purified diets containing cyclopropenoid fatty acids, and the biological effects of these acids were investigated. These fatty acids occur naturally in cottonseed oil and have been implicated in a large number of physiological disorders. Included in this study was an investigation of the pattern of deposition...
    Resource Type:
    Dissertation
    Full Text:
    CYCLOPROPENOID FATTY ACIDS Abstract approved: ^ R. O. Sidihuber Rainbow trout were fed semi-purified

  • Total fatty acid composition of autoxidized anchovy meal and studies of related model systems

    Creator:
    Roehm, Jeffrey Noyes
    Abstract:
    The variation in fatty acid composition between the "bound" and "free" lipid in stored anchovy meal was determined using gas-liquid chromatographic analysis. A model system of fresh anchovy oil on powdered lactalbumin was also studied to determine the changes in extractability and fatty acid composition which occur during oxidation. All...
    Resource Type:
    Masters Thesis
    Full Text:
    which is discussed recently by Ackman and Burgher (6), Ackman (1,3,4) and Evans et al (24). A

  • Synthesis of the naturally occurring cyclopropenoids malvalic and sterculic acids

    Creator:
    Kray, William David
    Abstract:
    The two naturally occurring cyclopropene fatty acids, sterculic and malvalic, have been synthesized. The cyclopropene ring was made by inserting a methylene unit into an acetylenic linkage. The synthesis of methyl sterculate was repeated using diethyl aluminum chloride, diazomethane, and methyl stearolate. Methyl malvalate was totally synthesized. Diethyl malonate was...
    Resource Type:
    Masters Thesis
    Full Text:
    . 9- Evans, R. J- _et al. Fatty acid distribution in tissues from hens fed cottonseed oil or