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  • 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:
    - J^^A Title Flavor Chemistry of Butter Culture Abstract approved rr -=-—=—=-^ ——- * (Major

  • 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:
    CHEMISTRY OF POPCORN Abstract approved: „ ^, t,f ^ * ' Dr. Robert C. Lind Popcorn was

  • Flavor chemistry of irradiated milk fat

    Creator:
    Khatri, Lakho Lilaram
    Abstract:
    Increasing interest has been shown in the irradiation sterilization and irradiation pasteurization of foods, but problems of off-flavors and odors are still unsolved, especially in the case of dairy products. From the flavor chemistry point of view, milk lipids are very highly susceptible to irradiation effects. Therefore, this investigation was...
    Resource Type:
    Dissertation
    Full Text:
    October 25,) 1965 Title FLAVOR CHEMISTRY OF IRRADIATED MILK FAT Abstract approved

  • 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
    Full Text:
    / , Si '7. /tf CJ^ Title FLAVOR CHEMISTRY OF BLUE CHEESE Abstract approved (Major

  • 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:
    ) (Major) Date thesis is presented March 31, 1966 Title FLAVOR CHEMISTRY OF SWISS CHEESE

  • Preparation and modification of cellooligosaccharides

    Creator:
    Akpinar, Ozlem
    Abstract:
    Cellooligosaccharides are the reaction intermediates produced during the hydrolysis of cellulose to glucose. Hence, they have the same chemical structure as cellulose, just shorter chain lengths. Cellooligosaccharides up to DP eight are soluble in water. The soluble cellooligosaccharides can be used "as is" in the food industry as non-digestible oligosaccharides...
    Resource Type:
    Dissertation
    Full Text:
    conjugated to the reducing end of the sugar. This is because the chemistry involved in modifying the

  • Molecular properties influencing the surface activity of α-lactalbumin, β-lactoglobulin and bovine serum albumin

    Creator:
    Suttiprasit, Prasert
    Resource Type:
    Dissertation
    Full Text:
    function of concentration (a) a-lac, (b) |3-lg, and (c) BSA. Concentrations used were 20.0, 10.0, 3.00

  • Methods of extraction and characterization of polyphenol oxidase from d'Anjou pears (Pyrus Communis L.)

    Creator:
    Smith, Denise Myrtle
    Abstract:
    Using phenolic scavengers different methods were examined to determine the optimum conditions for extracting polyphenol oxidase (PPO) from d'Anjou pears. Efficiency of the extraction was evaluated based on browning of the extract, PPO activity per g of pear tissue, absorption scan of 410 nm to -240 nm, and the isozyme...
    Resource Type:
    Masters Thesis
    Full Text:
    36 6 Representative electrophoretic patterns of pear PPO: (a) water extract, (b) XAD-4 extract, (c

  • Chemistry of fruity flavors produced by Pseudomonas fragi

    Creator:
    Reddy, Mallangi Chandra Sekhara
    Resource Type:
    Dissertation
    Full Text:
    ) ' (Date) Title: CHEMISTRY OF FRUITY FLAVORS PRODUCED BY PSEUDOMONAS FRAGI Abstract approved

  • Flavor chemistry of roasted filberts (Corylus avellana)

    Creator:
    Sheldon, Ross Mark
    Resource Type:
    Dissertation
    Full Text:
    ) (Date) Title: FLAVOR CHEMISTRY OF ROASTED FILBERTS (CORYLUS AVELLANA) Abstract approved: Dr