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Filtering by: Creator Carney, D. L. Remove constraint Creator: Carney, D. L. Academic Affiliation Food Science and Technology Remove constraint Academic Affiliation: Food Science and Technology Degree Name Master of Science (M.S.) Remove constraint Degree Name: Master of Science (M.S.)

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  • The isolation and characterization of naturally occurring antioxidants in blackstrap, sugarcane molasses

    Creator:
    Carter, Amanda L.
    Resource Type:
    Masters Thesis
    Full Text:
    AN ABSTRACT OF THE THESIS OF Amanda L. Carter for the degree

  • Mesurol (methiocarb) residues in grapes and wine and their possible effects on fermentation and wine quality

    Creator:
    Miller, Frederick Kenton
    Abstract:
    Wines were made from Pinot Noir and White Riesling grapes which had received field application rates of 2 and 4 lb./acre of the experimental bird repellent Mesurol (methiocarb or 3, 5 dimethyl- 4(methylthio)phenylmethylcarbamate). In addition, Pinot Noir must and press juice and White Riesling press juice were fortified with 15...
    Resource Type:
    Masters Thesis
    Full Text:
    degree of Master of Science in Food Science and. Technology presented on -\T\rinjt Qk^ l

  • Studies on the recovery of concentrate pear essence from ripe Bartlett pears

    Creator:
    Miaw, Mei-chen
    Abstract:
    Previously, it has not been possible to obtain a concentrated ripe Bartlett pear essence. From studies of Bartlett pear aroma characteristics, it was found that methyl and ethyl decadienoates are the components contributing to the characteristic ripe Bartlett pear aroma. It was also found that only perfume-like aroma products, lacking...
    Resource Type:
    Masters Thesis
    Full Text:
    = 0.289 ft2 = JT x D x L = IT x 0.01 ft x L L = 9.20 ft (B) When 5'0 psig of steam is used, assume one

  • Polyphenol oxidase of D'Anjou pears (Pyrus communis L.)

    Creator:
    Halim, David Husien
    Abstract:
    Stability, substrate and inhibitor specificity and electrophoretic properties of a crude polyphenol oxidase (PPO) preparation extracted from d'Anjou pears (Pyrus communis L.) were investigated. Levels of polyvinylpyrrolidone and pH of buffer for extraction were found to affect the specific activity of the extracted enzyme. An extract prepared with 1.5 g...
    Resource Type:
    Masters Thesis
    Full Text:
    monophenols. This latter observation was indicated by lack of activity toward ]D-cresol and L-tyrosine

  • Assessing the impact of temperature on grape phenolic metabolism

    Creator:
    Cohen, Seth D.
    Abstract:
    Many climatic factors influence grape berry composition including nutrient status, water availability, biotic stress, sun exposure and temperature. Previous research examined the effects of many factors listed above and much progress has been made. It is often difficult, however, to separate effects that typically confound each other, such as sun...
    Resource Type:
    Masters Thesis
    Full Text:
    pretext AN ABSTRACT OF THE THESIS OF Seth D. Cohen for

  • Some carboxylic esterases of the pea (Pisum sativum L.)

    Creator:
    Norgaard, Marida Jane
    Abstract:
    Although esterases have been reported in peas, their properties have not been studied. The purpose of this investigation was to determine the substrate and inhibitor specificity of the esterases present in a water extract of lyophilized peas, and to determine if pea esterases could be classified according to the criteria...
    Resource Type:
    Masters Thesis
    Full Text:
    (Major) (Date) Title: SOME CARBOXYLIC ESTERASES OF THE PEA (PISUM SATIVUM L. ) Abstract

  • Heat-induced compounds in strawberries

    Creator:
    Sloan, Jerry L.
    Abstract:
    Dimethyl sulfide, acetaldehyde, isobutyraldehyde, furan, 2-furaldehyde, 2-acetyl furan, and ethyl furoate were produced when pureed strawberries were heated to 120° C. for 30 minutes. Shorter heating periods were sufficient to produce the first three compounds. With the exception of acet­aldehyde, none of the heat-induced compounds were detected in unheated, pureed...
    Resource Type:
    Capstone Project
    Full Text:
    chromatographic retention time data for acetal— Q. (D hyde and isobutyraldehyde were also obtained using a l/8

  • The use of L-Aspartyl-L-phenylalanine methyl ester (Aspartame) as a sweetening agent in orange sherbet

    Creator:
    McPherson, Barbara Ann
    Abstract:
    The objective of this investigation was to develop an acceptable aspartame sweetened orange sherbet which might offer significant caloric reduction and cost advantages, and hence be applicable to commercial production. A control sherbet, with a preference level equal to a commercially available orange sherbet was used as the reference. An...
    Resource Type:
    Masters Thesis
    Full Text:
    AND TECHNOLOGY presented on UUyUjt /9 Z?"?^ Title: THE USE OF L-ASPARTYL-L-PHENYLALANINE

  • Malate and tartrate in Oregon grapes

    Creator:
    Norton, Kerry M.
    Abstract:
    In western Oregon the titratable acidity of grapes at harvest may in some seasons be higher than desirable for making quality wine, due to the retention of malic acid. The purposes of this study were 1) to investigate the effects of a vineyard cultural practice, cluster exposure at veraison by...
    Resource Type:
    Masters Thesis
    Full Text:
    below the clusters, or d) left untreated as a control. Clusters of White Riesling were exposed to the

  • Application of Ohmic Heating for Accelerating Fish Sauce Fermentation

    Creator:
    Kim, Hyung Joo
    Abstract:
    Fish sauce is a fermented condiment made primarily from anchovies and is popularly used in Asian countries as it provides unique salty and umami flavor. Its consumption is no longer limited to Southeast Asian countries, but extended to Europe, United States and Canada as a condiment in their food. Fish...
    Resource Type:
    Masters Thesis
    Full Text:
    major proteases (cathepsin L, cathepsin B, and cathepsin H). However, intense protease activity was