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Filtering by: Creator Barnett, Morris Remove constraint Creator: Barnett, Morris Academic Affiliation Food Science and Technology Remove constraint Academic Affiliation: Food Science and Technology

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  • Effect of moisture, temperature, and sulfur dioxide on color of dried apples

    Creator:
    Sayavedra-Soto, Luis Alberto
    Abstract:
    When sulfur dioxide is used in commercial drying of fruits in combination with low storage temperatures, browning and microbial spoilage can be inhibited. However, the relationship between moisture level, storage temperature, and sulfur dioxide content on the color of dried fruit is not known; therefore the purpose of this research...
    Resource Type:
    Masters Thesis
    Full Text:
    APPROVED: Dr. Morris W. Mc/ntgomew When sulfur dioxide is used in commercial drying of fruits in

  • Inhibition of polyphenol oxidase by sulfur dioxide

    Creator:
    Sayavedra-Soto, Luis Alberto
    Abstract:
    Inhibition of polyphenol oxidase (PPO) by sulfur dioxide (SO₂) was studied using three different sources of PPO (banana, mushroom, and pear). Several methods to detect PPO activity were tested due to SO₂, interference in some of the assays. The method using 2-nitro-5-thiobenzoic acid (TNB) to react with the quinones was...
    Resource Type:
    Dissertation
    Full Text:
    . Title: Inhibition of Polyphenol Oxidase by Sulfur Dioxide. Abstract approved: r f Dr. Morris W

  • 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:
    aliphatic and aromatic acids was not dis- cussed. Morris et al. (1955) found 0. 77 mg of butyric acid

  • The Application of Brine Injection Technology to Improve Quality of Pacific whiting (Merluccius productus) Fillets

    Creator:
    Harikedua, Silvana Dinaintang
    Abstract:
    Existing research reports the importance of brine injection technology in enhancing the quality of muscle products such as poultry, beef, and pork. In fish, the utilization of brine injection technology is well-known for delivering marinade ingredients for salted or smoked fish production. Until now, there has been limited published scientific...
    Resource Type:
    Masters Thesis
    Full Text:
    . Phosphate type affects the quality of injected catfish fillets. J Food Sci 75(1): S7480. Kudo G, Barnett

  • The impact of Saccharomyces and non-Saccharomyces yeast on the aroma and flavor of Vitis vinifera L. cv. 'Pinot Noir' wine

    Creator:
    Takush, David G.
    Abstract:
    The impact of yeast on the aroma and flavor of Vitis vinifera L. cv. 'Pinot Noir' wine was investigated. Due to the presence of naturally occurring yeast and bacteria on grapes and wine equipment, and the influence these microorganisms have on wine, a means of eliminating microorganisms from grape must...
    Resource Type:
    Masters Thesis
    Full Text:
    fermentations and are present in high numbers even in musts inoculated with commercial wine strains (Barnett

  • Qualitative evaluation of the proteolytic activity in the muscle of Pacific whiting (Merluccius productus)

    Creator:
    Erickson, Marilyn C.
    Abstract:
    The proteolytic enzymes in the muscle fluid of Pacific whiting (Merluccius productus) were studied and compared to those found in muscle fluid of true cod (Gadus macrocephalus). Preliminary studies indicated three pH optima of activity for whiting, pH 3.5-3.9, 4.3-4.6 and 7.1-7.2. Only two pH optima were found for the...
    Resource Type:
    Masters Thesis
    Full Text:
    to Dr. A. F. Anglemier who helped me to complete this project. I am also grateful to Dr. Morris W

  • Preparation and modification of cellooligosaccharides

    Creator:
    Akpinar, Ozlem
    Abstract:
    Cellooligosaccharides are the reaction intermediates produced during the hydrolysis of cellulose to glucose. Hence, they have the same chemical structure as cellulose, just shorter chain lengths. Cellooligosaccharides up to DP eight are soluble in water. The soluble cellooligosaccharides can be used "as is" in the food industry as non-digestible oligosaccharides...
    Resource Type:
    Dissertation

  • Investigating the Quality Dynamics of American Aroma Hops Intended for Dry-Hopping Beer

    Creator:
    Lafontaine, Scott R.
    Abstract:
    Historically, brewers have used dry-hopping (a cold extraction of nonvolatile and volatile chemicals from hops into fermenting or finished beer) to increase the microbial stability and shelf life of their beer. As hoppy beer styles have gained in popularity over the last decade (2007-2017), the objective of dry-hopping has turned...
    Resource Type:
    Dissertation
    Full Text:
    Vollmer, Dr. Daniel Sharp, Christina Hahn, Dean Hauser, Brad Barnett, Lindsey Rubottom, Kaylyn