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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 Degree Field Food Science Remove constraint Degree Field: Food Science

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  • The essential fatty acid requirements of rainbow trout (Salmon gairdneri)

    Creator:
    Castell, John Daniel
    Resource Type:
    Dissertation
    Full Text:
    AN ABSTRACT OF THE THESIS OF JOHN DANIEL CASTELL for the

  • Alteration of certain physiological and biochemical parameters in livers of rainbow trout fed methyl sterculate

    Creator:
    Struthers, Barbara Oft
    Abstract:
    The cyclopropene fatty acids, sterculic and malvalic, occur naturally in a major food lipid, cottonseed oil, and have been implicated in several physiological disorders. Rainbow trout in this study were fed semipurified diets containing 200 or 300 ppm methyl sterculate, and the effects on hepatic lipid and glycogen levels, lipid...
    Resource Type:
    Dissertation
    Full Text:
    cytochrome P^cn nor the activity of NADPH neotetrazolium reductase, both of which occur in the

  • Influence of commensal microorganisms on Clostridium botulinum type E.

    Creator:
    Patrick, Lui-sun Kwan
    Abstract:
    Achromobacter A43 produced a compound inhibitory to the outgrowth of Clostridium botulinum type E spores. The inhibitor could be produced in various laboratory media and the outgrowth of germinated spores was completely inhibited by 1/10th dilution of the A43 spent medium. Germination was not affected. The spores lost refractility in...
    Resource Type:
    Masters Thesis
    Full Text:
    column of Bio-Gel P-2. The inhibitor could be separated into fractions containing peptides and

  • 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

  • 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

  • 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