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Creator:: Latham, Debra L.
Abstract:: The effect of HTST pressure blanching processing parameters, as compared to conventional steam blanching, on enzyme activity, moisture, drip loss, shear force, sensory attributes and consumer acceptability of frozen sweet corn were determined. Complete inactivation of catalase and peroxidase required HTST treatments of 60 psi and 75 psi, respectively. No...
Resource Type:: Masters Thesis
Full Text:: Corn Abstract approved: ^ „ . — , - _, Dr. Mina R. McDaniel The effect of HTST pressure

Creator:: Boyko, Alayne Linda
Abstract:: Flavor profiles of canned and frozen whole kernel sweet corn were obtained by entraining the volatile compounds on Porapak 0 traps and by subsequent analysis on temperature-programed, 500' by 0.03" ID capillary columns (SF-96 or Carbowax 20M). Identification was based on GC/MS data, retention indices (I[subscript E]'s) and retention times....
Resource Type:: Dissertation
Full Text:: '}ri Title: POROUS POLYMER TRAPPING FOR GC/MS ANALYSIS OF VOLATILE FLAVOR COMPOUNDS IN CORN

Creator:: Su, Shanghe
Abstract:: Three varieties of sweet corn (Zea mays L.) , including two supersweet (Crisp 'N Sweet 710 and Rogers 3376) and one normal sweet (Jubilee), were harvested at six stages of maturity (80-72% moisture for supersweet and 75-68% moisture for normal sweet) at three days intervals. Changes in physical and chemical...
Resource Type:: Masters Thesis
Full Text:: Maturity and Blanching on Carbohydrate Components of Frozen Normal Sweet (su) and Supersweet (sh2) Corn

Creator:: Thammasouk, Khamphet
Abstract:: The consequences of extracting com stover feedstock with either 95% ethanol or hot water prior to the chemical analysis of the macrocomponents of that feedstock have been determined. Reports by others have recommended the removal of extraneous substance by solvent extraction prior to chemical analyses (Browning, 1967; TAPPI, 1988). The...
Resource Type:: Masters Thesis
Full Text:: Solvent Extraction in the Chemical Characterization of Corn Stover Feedstock Abstract approved: i z

Creator:: Rodriguez-Saona, Luis Enrique
Abstract:: The effect of different blanching treatments and packaging materials on the enzymatic (lipoxygenase and peroxidase) activity and fatty acid stability of two different varieties of sweet corn on the cob (Jubilee and GH 2684) was evaluated during nine months of frozen storage at -23.3°C. The initial moisture content in the...
Resource Type:: Masters Thesis
Full Text:: Fatty Acids in Two Different Varieties of Sweet Corn (Zea mays L.) . Jubilee and GH 2684. During

Creator:: Theerakulkait, Chockchai
Resource Type:: Dissertation
Full Text:: . 1994. Title: Sweet Corn Germ Lipoxygenase: Isolation. Purification. Characterization and

Creator:: Silva, Maria Aparecida Azevedo Pereira da
Resource Type:: Dissertation
Full Text:: December 11, 1992. Title: Flavor Properties and Stability of a Corn-Based Snack: Aroma Profiles by Gas

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