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Filtering by: Creator Campbell, H. F. Remove constraint Creator: Campbell, H. F. Academic Affiliation Food Science and Technology Remove constraint Academic Affiliation: Food Science and Technology Degree Level Master's Remove constraint Degree Level: Master's

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  • Extraction of lentil proteins and their use in supplementation of bread

    Creator:
    Idris, Nor Aini
    Abstract:
    The purpose of this study was to extract proteins from lentils for use in bread making to improve nutritional quality of bread. Three solvents, distilled water, 0.7 M NaCl and 0.05 M NaOH solutions, were used for extraction. Extractions were done at an alkaline pH near 10 for 30 min....
    Resource Type:
    Masters Thesis
    Full Text:
    pleasant one. Appreciation is extended to Dr. Allen F. Anglemier, Dr. Paul H. Krumperman, Dr. Donald L

  • Fractionation of bovine sarcoplasmic proteins by DEAE-cellulose chromatography

    Creator:
    Rampton, James Henry
    Abstract:
    Ion exchange chromatography methods which have been developed in recent years appear to offer a sensitive technique that can be utilized very advantageously in studies on various proteins and their properties. The application of such a procedure for the successful fractionation of bovine sarcoplasmic proteins should stimulate interest and research...
    Resource Type:
    Masters Thesis
    Full Text:
    . Campbell Soup Company, 1963. p. 71-85. fSj Fujimaki, M. and F. E. Deatherage. Chromatographic

  • 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:
    which the color of the beans was affected. Also of interest was the effect of storage at 0 F. for

  • Influence of aging temperature on bovine sarcoplasmic proteins

    Creator:
    Thompson, Garet Barton
    Abstract:
    Effects of high temperature aging upon certain characteristics of bovine l. dorsi muscle were studied. Paired wholesale ribs of carcasses were obtained subsequent to slaughter. The left rib of each pair was held at 30°C for 24 hours, then stored at 3°C. Analogous right ribs were immediately stored at 3°C....
    Resource Type:
    Masters Thesis
    Full Text:
    author wishes to express appreciation and gratitude to Dr. Allen F. Anglemier for the interest

  • Effect of initial quality on the frozen shelf-life of Pacific shrimp (Pandalus jordani)

    Creator:
    Madero, Carlos F.
    Abstract:
    The effect of round shrimp post-catch age on the frozen shelf-life characteristics of processed cooked meat was evaluated. Refrigerated shrimp, one, three, and five days post-catch, were cooked, mechanically peeled, frozen at -29°C and held for a period of twelve months at -18°C. At three month intervals, samples were subjected...
    Resource Type:
    Masters Thesis
    Full Text:
    M ABSTRACT OF THE THESIS OF Carlos F. Madero for the degree of

  • Lactic streptococci and the fruity flavor defect of cheddar cheese

    Creator:
    Bodyfelt, F. W.
    Abstract:
    The tendency for certain single- and mixed-strain lactic starter cultures to develop a fruity and/or fermented off-flavor in ripening Cheddar cheese was traced to certain strains of Streptococcus lactis in the starter. A very intense fruity and/or fermented flavor developed in experimental cheeses when one particular S. lactis strain was...
    Resource Type:
    Masters Thesis
    Full Text:
    , Beach and Burnett (90) found that lower temperature heat treatments (128° and 133° F) for cheese milk

  • Lipid-protein interactions : autoxidation studies involving freeze-dried methyl linolenate-gelatin foams

    Creator:
    Wehr, H. Michael and Sinnhuber, Russell O.
    Abstract:
    Studies involving freeze-dried methyl linolenate-gelatin foams indicate that the extent of lipid-protein interaction corresponds to the degree of autoxidation of the lipid fraction. It appears that approximately 11% of the malonaldehyde as defined by the 2-thiobarbituric acid test is firmly bound to the protein. The induction period of autoxidation is...
    Resource Type:
    Capstone Project
    Full Text:
    . 1966) with ribonuclease results in its dimeriza- T‘~f.~4.i‘§"- .rigid-zrotein Int (D H 9.) O <1

  • 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:
    gy Head of Department orFood Science and Technology ^^t --h Dean of Graduate School Date thesis

  • Drug resistance indexing Enterobacter as a method of identifying food contamination of public health significance

    Creator:
    Shadbeh, Maryam
    Abstract:
    The Enterobacter are often found in the feces of man and other warm blooded animals but have limited use as indicators of fecal contamination of foods and water since they are also often found as natural flora of non-fecal environments such as water and plants. This study proposes a method...
    Resource Type:
    Masters Thesis
    Full Text:
    , O'Grady, F., and O'Connor, H. 1969. Isolation from sausages of a antibiotic resistant Escherichia coli

  • Effect of processing methods on the chemical and physical properties of soybean milks

    Creator:
    Wong, Millie Miu-yee
    Abstract:
    In the present study, processed soymilks prepared by various manufacturing methods were examined for quality by physical and chemical methods. Viscosity, pH, soluble solids, total solids, fat and protein content were used as indicators of quality. The principal factor investigated was the protein content as measured by the dye-binding procedure....
    Resource Type:
    Masters Thesis
    Full Text:
    professor Dr. James H. Dietz for his endless help, advice and interest during the entire experimental