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Filtering by: Creator Gilmore, Robert D. (Robert Dean), 1956- Remove constraint Creator: Gilmore, Robert D. (Robert Dean), 1956- Academic Affiliation Food Science and Technology Remove constraint Academic Affiliation: Food Science and Technology

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  • 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:
    AN ABSTRACT OF THE THESIS OF JOHN PIERCE WALRADT for the Ph. D

  • Thermal and enzymatic degradation of raspberry anthocyanins

    Creator:
    Daravingas, George Vasilios
    Abstract:
    The elucidation of the structure of the red pigments of the black raspberries. Monger variety, was achieved. The components of the pigment of the berries were (a) cyanidin-3-glucoside, (b) cyanidin-3, 5-diglucoside, (c) cyanidin-3-diglucoside and (d) cyanidin-3-rhamnoglucosido- 5-glucoside. The elucidation was carried out after isolation, purification, concentration and chromatographic separation of...
    Resource Type:
    Dissertation
    Full Text:
    the Ph. D. in Food Science (Name) (Degree) (Maior) Date thesis is presented xk

  • Oxidative degradation of Beta-carotene

    Creator:
    Chiba, Naoki
    Abstract:
    The role of beta-carotene degradations in the development of off-flavors in milk and milk products has not been established. The purpose of this investigation was to study the oxidation of beta-carotene and to identify volatile compounds arising from autoxidizing beta-carotene. Pure cyrstalline beta-carotene, mixed with Celite to accelerate oxidation, was...
    Resource Type:
    Masters Thesis
    Full Text:
    Charge of Major Head of the Department of Food Science and Technology Dean of Graduate School Date

  • Structure of the Royal Anne cherry cuticule with special reference to cuticular penetration

    Creator:
    Wilson, Lester Arthur
    Abstract:
    The structure of the Royal Anne cherry cuticle (Prunus avium L.) and its penetration by a SO₂-calcium bisulfite brine was determined. The structural features of the cuticle are interpreted in the light of its possible significant to cuticular penetration. The morphology of the cuticle was determined by standard histological and...
    Resource Type:
    Masters Thesis
    Full Text:
    PENETRATION Abstract approved: J Dr. Robert F. Cain The structure of the Royal Anne cherry

  • Lactic streptococci and the fruity flavor defect of cheddar cheese

    Creator:
    Bodyfelt, F. W.
    Abstract:
    The tendency for certain single- and mixed-strain lactic starter cultures to develop a fruity and/or fermented off-flavor in ripening Cheddar cheese was traced to certain strains of Streptococcus lactis in the starter. A very intense fruity and/or fermented flavor developed in experimental cheeses when one particular S. lactis strain was...
    Resource Type:
    Masters Thesis
    Full Text:
    : ^ „ ) _^_„.^ . „. Robert C. Lindsay /^J The tendency for certain single- and mixed-strain lactic starter cultures

  • Changes in raspberry pigments during processing and storage

    Creator:
    Daravingas, George Vasilios
    Abstract:
    The retention of pigments in processed raspberries is a function of the process method and conditions of subsequent storage. The presence of sucrose and the nature of the headspace gas also influences the retention of the pigment. The effect of some of the above variables on the pigments was investigated....
    Resource Type:
    Masters Thesis
    Full Text:
    and Technology Dean of Graduate School Date thesis is presented ^AIQU Af 19€ Tj

  • The texture and appearance of dual blanched frozen green beans

    Creator:
    Farrier, Ray Wesley
    Abstract:
    A quality problem that frequently occurs with frozen green beans is the sloughing of the skin (epidermal tissues) of the cooked, ready-to- serve bean pods. It was found that by giving the beans a pre-blanch (relatively mild heat treatment) prior to the blanch treatment normally used for frozen green beans,...
    Resource Type:
    Masters Thesis
    Full Text:
    Dean of Graduate School Date thesis is presented ,-g ^^»es

  • The effect of freezing and freeze-drying on the physico-chemical changes in Northwest strawberries

    Creator:
    Rao, Akkinapally Venketeshwer
    Abstract:
    Preservation of food by freezing is a common method of processing. Of relatively recent origin is the freeze-drying method. This method has several advantages over other methods of preservation, but is not free of problems, one of which is the maintenance of appearance and texture. In the present study, the...
    Resource Type:
    Dissertation
    Full Text:
    Major Head of Department of I*cfod Science and Technology Dean of Gfaduate School Date thesis is

  • Flavor chemistry of butter culture

    Creator:
    Lindsay, Robert C.
    Abstract:
    Numerous investigations have been made on the contribution of butter cultures to the flavor of cultured cream butter, but production of uniform cultured cream butter has not been possible in industry. Therefore, it was desirable to investigate in detail the qualitative and quantitative chemistry of the flavor of high quality...
    Resource Type:
    Dissertation
    Full Text:
    AN ABSTRACT OF THE THESIS OF Robert Clarence Lindsay for the

  • Effects of cyclopropenoid fatty acids on liver plasma membranes of rainbow trout (Salmo gairdneri)

    Creator:
    Marino, Donald R. (Donald Robert)
    Abstract:
    Cyclopropenoid fatty acids (CPFA), which are a group of fatty acids produced by plants of the order Malvales, are known to induce adverse physiological effects when administered to a variety of animal species. A structurally strained cyclopropene ring is present in all CPFA and is believed responsible for the toxic...
    Resource Type:
    Masters Thesis
    Full Text:
    Science and. Technology itas School A Dean of Gradua Date thesis is presented October 31. 1988