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Filtering by: Creator Heil, Daniel P. Remove constraint Creator: Heil, Daniel P. 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 influencing methyl ketone formation in milk fat

    Creator:
    Langler, James Edward
    Abstract:
    Recent studies have shown that when milk fat is heated, a homologous series containing the n-alkyl members of methyl ketones with odd numbers of carbon in their chains are produced (48; 44; 38; and 3). The same series of compounds also is found in evaporated and dried whole milk and...
    Resource Type:
    Masters Thesis
    Full Text:
    playing an important role in deteriorating fats (61, p. 371-412; 52 and 65). Starkel was the first

  • An investigation of the carbonyl compounds in gamma irradiated milk fat

    Creator:
    Papaioannou, Stamatios Evangelos
    Resource Type:
    Masters Thesis
    Full Text:
    production during radiation-induced oxidation of lipids. Proctor et al. (101, p. 6) reported that

  • The autoxidative degradation of some secondary products of autoxidizing lipids

    Creator:
    Lillard, Dorris Alton
    Abstract:
    Food lipid systems are very complex and so is oxidative degradation that render them unpalatable for human consumption. The significance of lipid degradation and the key reactions involved have been thoroughly studied and are well understood today. This is not true, however, of the secondary products of the autoxidation reactions....
    Resource Type:
    Dissertation
    Full Text:
    conditions. Many mechanisms have been proposed for these types of autoxidations. Berzelius (11, p

  • Flavor chemistry of blue cheese

    Creator:
    Anderson, Dale Fredrick
    Abstract:
    Numerous attempts have been made to identify the flavor compounds in Blue cheese, however, duplication of Blue cheese flavor has not yet been accomplished. Therefore, it was desirable to make a qualitative and quantitative investigation of Blue cheese flavor compounds and to study the effect of certain microorganisms on Blue...
    Resource Type:
    Dissertation
    Full Text:
    Ph. D. in Food Science (Name) (Degree) (Major) Date thesis is presented /^ P /p

  • 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:
    and decarboxylation of P-keto esters normally present in milk fat (Ven, Begemann and Schogt

  • The texture and appearance of dual blanched frozen green beans

    Creator:
    Farrier, Ray Wesley
    Abstract:
    A quality problem that frequently occurs with frozen green beans is the sloughing of the skin (epidermal tissues) of the cooked, ready-to- serve bean pods. It was found that by giving the beans a pre-blanch (relatively mild heat treatment) prior to the blanch treatment normally used for frozen green beans,...
    Resource Type:
    Masters Thesis
    Full Text:
    . II. LITERATURE REVIEW Blanching of Green Beans In 1929, Joslyn and Cruess (24, p. 10

  • 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
    Full Text:
    crotonaldehyde, at 0. 15 M were also found to produce lesions in canine aortic wall (62, p. 104-123

  • 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:
    possessed 1. 60 to 1. 67 million U. S. P. units of vitamin A activity per gram. It was obtained from

  • Flavor chemistry of butter culture

    Creator:
    Lindsay, Robert C.
    Abstract:
    Numerous investigations have been made on the contribution of butter cultures to the flavor of cultured cream butter, but production of uniform cultured cream butter has not been possible in industry. Therefore, it was desirable to investigate in detail the qualitative and quantitative chemistry of the flavor of high quality...
    Resource Type:
    Dissertation
    Full Text:
    five p. p. m. of acetaldehyde to non-acidified milk media prior to inoculation greatly enhanced

  • Flavor chemistry of irradiated milk fat

    Creator:
    Khatri, Lakho Lilaram
    Abstract:
    Increasing interest has been shown in the irradiation sterilization and irradiation pasteurization of foods, but problems of off-flavors and odors are still unsolved, especially in the case of dairy products. From the flavor chemistry point of view, milk lipids are very highly susceptible to irradiation effects. Therefore, this investigation was...
    Resource Type:
    Dissertation