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Filtering by: Creator Brown, Dean Allen Remove constraint Creator: Brown, Dean Allen Academic Affiliation Food Science and Technology Remove constraint Academic Affiliation: Food Science and Technology

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  • Isolation and determination of the free fatty acids of milk fats

    Creator:
    Khatri, Lakho Lilaram
    Abstract:
    The free fatty acids of milk fat are believed to be involved in imparting flavor properties to milk and other dairy products. In the past the free fatty acids have largely been related to quality deterioration and hence the methods for measurement have been devised to determine the changes in...
    Resource Type:
    Masters Thesis
    Full Text:
    fatty acids when used in successive analy- ses and for leachings of brown polymers during each

  • Effect of prerigor pressurization on postmortem biochemical changes in beef muscle

    Creator:
    Elkhalifa, Elamin Abdalla
    Abstract:
    Prerigor pressurization of bovine semimembranosus muscle at 103.5 MNm⁻² (15,000 psi) for two min at 35°C significantly decreased (P<0.01) muscle pH, and significantly (P<0.01) increased the rate of glycogen degradation during the first 4 hr postmortem. Glycogen levels of pressurized muscle were significantly (P<0.01) lower than those of the control...
    Resource Type:
    Dissertation
    Full Text:
    Major Head of Department of Fo^d Science and Technology \J Dean of Graduate School Date thesis is

  • Stability and gel strength of meat emulsions made with prerigor, preblended beef and reduced salt levels

    Creator:
    Wiser, Cathy
    Abstract:
    The purpose of this study was to investigate the use of preblended, prerigor beef in reduced salt meat batters. The functional properties of water-holding capacity, fat binding and gel strength were evaluated. Proximate analyses (protein, moisture and fat contents) of all cooked samples were performed, in duplicate. The sternomandibularis muscle...
    Resource Type:
    Masters Thesis
    Full Text:
    , Abstract approved: , (/ Allen F. Anglemier The purpose of this study was to investigate the use of

  • The cholesterol content of muscle and adipose tissue from country natural beef

    Creator:
    Huang, Xiaolin
    Abstract:
    The cholesterol content (mg/100 g wet tissue) of the longissimus dorsi muscle and the subcutaneous adipose tissue of "Country Natural Beef" and regularly produced beef was determined by a spectrophotometric method. Proximate analysis (moisture, fat and protein contents) of both types of beef was also determined. Country Natural Beef (natural...
    Resource Type:
    Masters Thesis
    Full Text:
    : . „ Allen F. Anglemi^r The cholesterol content (mg/100 g wet tissue) of the longissimus dorsi muscle and

  • The effect of erythorbic acid on the determination of ascorbic acid levels in selected foods by high performance liquid chromatography and spectrophotometry

    Creator:
    Tuan, Shenhsiu
    Abstract:
    A high performance liquid chromatography (HPLC) procedure using a LiChrosorb-NH₂ column and a eluant buffer of 75:25 (v/v) of acetonitrile:0.05 M KH₂P0₄, pH 5.95, was developed for the successful separation and determination of ascorbic and erythorbic acids in selected food samples. Application of the method, which is sensitive, rapid and...
    Resource Type:
    Masters Thesis
    Full Text:
    CHROMATOGRAPHY AND SPECTROPHOTO- METRY♦ Abstract approved: .. r — r r - Allen F. Anglemierv A

  • 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:
    Science and Technology ■r . >— Dean of Graduate School Date thesis is presented JLja&wd

  • Influence of polyphosphates on the emulsifying capacity of milk and meat proteins

    Creator:
    Cummins, Armando
    Abstract:
    The influence of polyphosphates upon the emulsification of enzymatic hydrolyzates of casein and lactalbumin and upon salt-soluble meat proteins was determined by a model system in which oil-in-water emulsions were formed. Sodium acid pyrophosphate, sodium tripolyphosphate and sodium hexametaphosphate were mixed together in a weight ratio of 4:2:4, respectively, to...
    Resource Type:
    Masters Thesis
    Full Text:
    Department of/Food Science and Technology Dean of Graduate School Date thesis is presented August 27

  • The stability of ascorbic acid in bottled cranberry-based beverages under home-use conditions

    Creator:
    Wong, Geoffrey K.
    Abstract:
    Commercially bottled, vitamin C-fortified, cranberry juice cocktail and cranberry-apple (cranapple) juice drinks were stored at 5°C under simulated home-use conditions. Ascorbic acid (AA) and dehydroascorbic acid (DHA) levels were evaluated over a period of seven days by high performance liquid chromatography (HPLC). Total vitamin C content was also determined by...
    Resource Type:
    Masters Thesis
    Full Text:
    approved: _ . Allen F. Anglemier Commercially bottled, vitamin C-fortified, cranberry juice

  • Studies of the major free fatty acids in milk

    Creator:
    Kintner, Judith Ann
    Abstract:
    The purpose of this investigation was to modify the procedure of Bills, Khatri and Day for use in the development of a suitable method for determining the quantitative distribution of the free fatty acids (FFA) in normal, heated, and rancid milk and milk fractions The method consists of extracting the...
    Resource Type:
    Masters Thesis
    Full Text:
    Technology In Charge of Major Head of Department of FoodC&tJience and Technology Dean of Graduate

  • The nature of hydrative changes and cationic shifts in the over-tenderization of beef muscle resulting from irradiation

    Creator:
    El-Badawi, Ahmed Adel Ismail
    Abstract:
    The over-tenderization of irradiated-sterilized meat is one of the more important adverse effects resulting from the use of irradiation for the preservation of meat. Although research has been reported on the activity and effect of the inherent proteolytic enzymes of irradiated meat, very little work has been directed toward the...
    Resource Type:
    Dissertation
    Full Text:
    FootfpScience and Technology- Dean of Graduate School Date thesis is presented March 27, 1963