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Filtering by: Creator Baehr, Matthew M. Remove constraint Creator: Baehr, Matthew M. Academic Affiliation Food Science and Technology Remove constraint Academic Affiliation: Food Science and Technology Decade 1970-1979 Remove constraint Decade: 1970-1979

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  • Flavors associated with the use of Cheddar cheese whey powder in ice cream mix

    Creator:
    Andrews, Matthew V.
    Abstract:
    Flavor problems associated with the use of cheddar cheese whey in the formulation of ice cream and other food products were investigated. During spray drying of whey, which transforms bulky liquid whey into an easily transportable and storable powder, various degrees of off-flavor development may occur depending on the care...
    Resource Type:
    Masters Thesis
    Full Text:
    Matthew Varon Andrews ACKNOWLEDGEMENTS I would like to thank Dr. M. E. Morgan and Mr. Floyd

  • The autoxidation of 2, 4-decadienal

    Creator:
    Matthews, Roy Frank
    Abstract:
    2, 4-Decadienal was autoxidized by subjecting a purified sample to an atmosphere of pure oxygen for 14 hours. A qualitative analysis of the autoxidative degradation products was made utilizing tandem gas chromatography and mass spectrometry. Additional information was obtained from the determination of the melting point of the DNP-hydrazone derivative...
    Resource Type:
    Masters Thesis
    Full Text:
    assistance, and aiding in so many other ways. Dr. L. M. Libbey assisted in obtaining and

  • Methods of extraction and characterization of polyphenol oxidase from d'Anjou pears (Pyrus Communis L.)

    Creator:
    Smith, Denise Myrtle
    Abstract:
    Using phenolic scavengers different methods were examined to determine the optimum conditions for extracting polyphenol oxidase (PPO) from d'Anjou pears. Efficiency of the extraction was evaluated based on browning of the extract, PPO activity per g of pear tissue, absorption scan of 410 nm to -240 nm, and the isozyme...
    Resource Type:
    Masters Thesis
    Full Text:
    of the normal life cycle (Matthew and Parpia, 1971) . Enzymic browning is often considered