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Filtering by: Committee Member Deinzer, M. L. Remove constraint Committee Member: Deinzer, M. L. Academic Affiliation Food Science and Technology Remove constraint Academic Affiliation: Food Science and Technology

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  • Sensory and chemical evaluation of riesling, chardonnay and pinot noir fermented by different strains of Saccharomyces cerevisiae

    Creator:
    Dumont, Ann
    Abstract:
    Fermentation of the grape must into wine is one of the most important steps in winemaking. Selected yeast strains of Saccharomyces cerevisiae have been used for many years to ensure complete and even fermentations. The formation of volatile compounds also occurs during fermentation and will influence the sensory perception of...
    Resource Type:
    Masters Thesis
    Full Text:
    expertise throughout this work. I would also like to thank Dr. D. Selivonchick, Dr. M. Deinzer and Dr. C

  • 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:
    assistance during the course of these studies. My sincere appreciation is extended to Dr. Max L. Deinzer

  • 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:
    last few years. I acknowledge Dr. Patty Skinkis, Dr. Mark Daeschel, and Dr. Max L. Deinzer for

  • 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:
    . L. M. Libbey for his persevering assistance in obtaining and interpreting the mass spectra. I

  • 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:
    : Dr. M. W. Montgomery, Dr. F. T. Bond and Dr. D. L. MacDonald; who contributed their

  • Wheat lignin as a functional dietary fiber component

    Creator:
    Junyusen, Tiraporn
    Abstract:
    This dissertation has focused on lignin byproducts that result from the alkali processing of wheat straw. The first study evaluated the application of “standard” lignin quantification methods for summative analyses of alkali-based processes. Mass closure during NaOH processing at 25, 50, and 75°C of wheat straw was evaluated using the...
    Resource Type:
    Dissertation
    Full Text:
    , Dr. Lisbeth M. Goddik, for her encouragement and understanding throughout my study. Besides my

  • Influence of processing and storage on the phenolic composition of apple, pear and white grape juice

    Creator:
    Spanos, George A.
    Abstract:
    Methodology for characterization of the phenolic profile of apple, pear and grape juice was developed. It utilized High Performance Liquid Chromatography (HPLC) for separation of individual phenolic compounds and Diode Array Detection for recording the Ultra-violet (UV) spectrum of chromatographic peaks. The high resolution achieved and the ability of recording...
    Resource Type:
    Dissertation
    Full Text:
    , Dr. Kenneth W. Hedberg, Dr. Murray L. Laver, Dr. Leonard M. Lihbey and Dr. David Loonis for their