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Filtering by: Creator Lindsay, Robert Bryan Remove constraint Creator: Lindsay, Robert Bryan Academic Affiliation Food Science and Technology Remove constraint Academic Affiliation: Food Science and Technology

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  • 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:
    : ^ „ ) _^_„.^ . „. Robert C. Lindsay /^J The tendency for certain single- and mixed-strain lactic starter cultures

  • 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:
    express his deep appreciation to Drs. Robert C. Lindsay and E. Allan Day for their helpful guidance

  • Chemistry of fruity flavors produced by Pseudomonas fragi

    Creator:
    Reddy, Mallangi Chandra Sekhara
    Resource Type:
    Dissertation
    Full Text:
    : „ Robert C. Lindsay /*/ Cultures of Pseudomonas fragi isolated from fruity flavored cottage

  • Flavor chemistry of popcorn

    Creator:
    Walradt, John Pierce
    Abstract:
    Popcorn was popped conventionally in oil and in a microwave oven without oil. Volatile components were collected by condensation of popper headspace gases and by vacuum steam distillation of a slurry of ground, popped corn in distilled water. The organic compounds were extracted from the aqueous condensate and vacuum distillate...
    Resource Type:
    Dissertation
    Full Text:
    CHEMISTRY OF POPCORN Abstract approved: „ ^, t,f ^ * ' Dr. Robert C. Lind Popcorn was

  • Flavor chemistry of roasted filberts (Corylus avellana)

    Creator:
    Sheldon, Ross Mark
    Resource Type:
    Dissertation
    Full Text:
    . R. C. Lindsay /j Dry-roasted filberts were subjected to qualitative and quantita- tive

  • 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:
    Abstract approved: Dr. R. C. Lindsay tr— Deterioration of the flavor of sterilized concentrated

  • Metabolism of volatile compounds by microorganisms

    Creator:
    Keenan, Thomas William
    Abstract:
    Single-strain cultures of Streptococcus cremoris, Streptococcus lactis, Streptococcus diacetilactis, and Leuconostoc citrovorum produced little or no acetone and no dimethyl sulfide when grown in milk culture. These organisms had little or no ability to decarboxylate antexogenous source of acetoacetic acid nor were they capable of producing dimethyl sulfide from methyl...
    Resource Type:
    Dissertation
    Full Text:
    ( Lindsay /y/ Single-strain cultures of Streptococcus cremoris, Streptococcus lactis

  • 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:
    AN ABSTRACT OF THE THESIS OF Robert Clarence Lindsay for the

  • Heat induced compounds in milk

    Creator:
    Scanlan, Richard A.
    Abstract:
    Milk, preheated at 82°C for 30 minutes, was heated to 146°C for four seconds (UHT-treated) and cooled to 5°C in a tubular heat exchanger. Immediately after heat treatment, 20 gallons of heated milk were vacuum distilled at 30°C in a semi-continuous, reduced pressure glass apparatus. Twenty gallons of non-heated milk...
    Resource Type:
    Dissertation
    Full Text:
    ) Title: HEAT INDUCED COMPOUNDS IN MILK Abstract approved: Ehr. R. C. Lindsay /^ Dr. E. A

  • Volatile compounds from thermally oxidized methyl oleate

    Creator:
    Withycombe, Donald A., Libbey, L. M., and Lindsay, R. C.
    Abstract:
    Thermal oxidation of methyl oleate was studied over a range of temperatures from 50 C to 150 C for periods of time up to 30 min. Degradation was quantita­tively followed by gas liquid chromatog­raphy (GLC) and liquid scintillation counting of the products of methyl oleate-U-14C heated under a stream of...
    Resource Type:
    Capstone Project
    Full Text:
    Lindsay (6) found a 31.2% loss in total FFA and a 34.5% loss of the oleic acid with consistently large

  • Flavor comparison of ultra high temperature processed milk heated by Ohmic heating and conventional methods

    Creator:
    He, Juan
    Abstract:
    Ultra high temperature (UHT) processing can extend shelf life of milk to several months without refrigeration, which is more convenient and energy saving than pasteurized milk. However, the poor acceptance caused by "cooked" flavors limits its marketing growth, especially in United States. Ohmic heating, which has a more uniform and...
    Resource Type:
    Masters Thesis
    Full Text:
     sincere thanks to Dr. Lisbeth Goddik, Dr. Robert McGorrin and Dr. Shaun  Townsend for serving as my

  • Aroma-active compounds in 'Centennial', 'Citra' and 'Nelson Sauvin' hop varieties and their aroma contribution to dry-hopped beer

    Creator:
    Feng, Shi
    Abstract:
    The objectives of this study were to 1) measure and compare the compositional differences of essential oil among three hop cultivars ('Centennial’, 'Citra' and 'Nelson Sauvin'), 2) identify the odor-active aroma compounds in three varieties of hops and 3) investigate the behavior of hop-derived aroma compounds in beers prepared by...
    Resource Type:
    Masters Thesis

  • Development of a process for production of cantaloupe juice concentrate and determination of its composition and quality

    Creator:
    Galeb, Abduljalil Derhm Saeed
    Abstract:
    Fresh ripe, cantaloupes were processed into juice and juice concentrate. Processing trials were conducted on fresh and frozen fruits with and without rind. The effects of maceration enzymes and fining agents on yield and quality were investigated. Compositional measurement included °Brix, pH, titratable acidity, formol values, ascorbic acid content, total...
    Resource Type:
    Masters Thesis
    Full Text:
    like to thank my committee members, Dr. Mina McDaniel, Dr. Christopher K. Mathews and Robert L

  • Influence of Soft Wheat Characteristics on Quality of Batter-based Products

    Creator:
    Fajardo Centeno, Carlos A.
    Abstract:
    Wheat is a globally traded staple crop. Wheat is important in human diets because of its agronomic adaptability, physical characteristics, functionality for the production of leavened products and nutritional value. Two significant characteristics make wheat an important staple food-crop. First, the proteins present in wheat endosperm have attributes that enable...
    Resource Type:
    Dissertation
    Full Text:
    University. I also would like to thank my graduate committee, Dr. Robert S. Zemetra, Dr. Michael Penner, Dr

  • Grape and Wine Aroma Influenced by Vine Nutrient Status, Vigor and Crop Levels in Oregon Pinot Noir

    Creator:
    Yuan, Fang
    Abstract:
    Wine volatile composition is one of the most important constitutes of wine quality, and it is greatly influenced by number of factors. The studies herein were conducted to evaluate the grape and wine aroma affected by different vine nutrient status, vigor and crop levels of Oregon Pinot noir. In the...
    Resource Type:
    Dissertation
    Full Text:
    offer my sincere thanks to Dr. Patricia Skinkis, Dr. Paul Schreiner, Dr. Robert McGorrin, Dr. Michael

  • Actaldehyde production and utilization by lactic cultures

    Creator:
    Keenan, Thomas William
    Abstract:
    Acetaldehyde is known to be responsible for the green or yogurt-like flavor defect of lactic cultures. This study was undertaken to extend the knowledge of acetaldehyde production and utilization by microorganisms normally found in mixed-strain butter cultures. It is anticipated that the resulting information will contribute to a more thorough...
    Resource Type:
    Masters Thesis
    Full Text:
    the guidance and encouragement given me by Drs. E. A. Day and R. C. Lindsay throughout the

  • Effect of sensory properties and health information on consumer acceptance and purchase of colorful fresh market potatoes

    Creator:
    Wechsler, Linda J.
    Abstract:
    Potato varieties characterized by non-conventional skin and flesh colors (purple, red, yellow) have the potential to revitalize consumer demand for fresh market potatoes because of their unique appearance and health benefits. Red and purple potatoes contain anthocyanins, which are flavonoids responsible for red, blue, and purple pigments in plants. Yellow...
    Resource Type:
    Masters Thesis
    Full Text:
    , Bryan, & Taylor, 2008). In recent years, potato breeders and growers have expressed the desire to

  • A comparison of porous polymers used in collecting organic volatiles in foods

    Creator:
    Boyko, Alayne Linda
    Abstract:
    Porapak Q, Chromosorb 102, and Tenax GC, three porous polymers commonly used as adsorbents in headspace analyses were investigated. The retention times of various low-boiling compounds relative to water were measured on the collection columns to determine which compounds would be lost during the water removal step employed after sampling...
    Resource Type:
    Masters Thesis
    Full Text:
    sufficiently sensitive to differentiate between them. Withycombe and Lindsay (1972) looked at six flavor

  • Identification of some compounds contributing to the stale flavor defect of sterilized concentrated milk

    Creator:
    Arnold, Roy Gary
    Abstract:
    Stale flavor development has been recognized as a defect of stored dry milk powders for several years. Recently, stale flavor development has been found to occur upon storage of sterilized concentrated milk, and is recognized as the principal limiting factor to commercial utilization of this process (Seibert, 1963). Some attempts...
    Resource Type:
    Masters Thesis
    Full Text:
    to yield a concentrated stale flavor fraction. Lindsay, Day and Sandine (1965) utilized an

  • Flavor chemistry of Swiss cheese

    Creator:
    Langler, James Edward
    Abstract:
    The unique flavor of high quality Swiss cheese is difficult to reproduce in commercial market cheese. Swiss cheese flavor has never been duplicated or thoroughly understood. New techniques and advances in flavor research have enabled better definition and understanding of food flavors. Therefore, it was desirable to make a detailed...
    Resource Type:
    Dissertation