Search Constraints

Start Over
Filtering by: Alternative title ssim EC 1422 Remove constraint Alternative title ssim: EC 1422 Academic Affiliation Food Science and Technology Remove constraint Academic Affiliation: Food Science and Technology

Search Results

  • 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
    Full Text:
    through the EC-1 gas inlet valve to the ion source. The remaining 95% of the effluent was directed

  • 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

  • Analytical and sensory evaluation of hop varieties

    Creator:
    Sanchez, Nora B.
    Abstract:
    The German hop Hallertauer, hallertauer is highly valued because of its "noble aroma", but it has a very low yield when cultivated in the U.S. Two new crosses of Hallertauer, U.S.D.A. 21455 and 21459, have high yields and promising aroma characteristics. In order to predict sensory properties of beers as...
    Resource Type:
    Masters Thesis