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Filtering by: Creator Metcalfe, Anya N. Remove constraint Creator: Metcalfe, Anya N. Academic Affiliation Food Science and Technology Remove constraint Academic Affiliation: Food Science and Technology

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  • 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:
    , and C , n-alkanals; C_ through CQ, C, , C and C a.lk-2-ones with only traces of C

  • Evaluation of zebrafish (Brachydanio rerio) as a model for carcinogenesis

    Creator:
    Tsai, Hsi-Wen
    Abstract:
    Zebrafish (Brachydanio rerio) are small, freshwater teleost fishes in the family Cyprinidae, the true minnows. They are native to the tropical latitudes of India, but have become widespread through their use as aquarium fish and as models for several branches of biological research. Their ease of rearing, short generation time,...
    Resource Type:
    Dissertation
    Full Text:
    lesions. Exposure to N-nitrosodiethylamine (DEN) and N-nitrosodimethylamine (DMN) in the diet was

  • Studies of the major free fatty acids in milk

    Creator:
    Kintner, Judith Ann
    Abstract:
    The purpose of this investigation was to modify the procedure of Bills, Khatri and Day for use in the development of a suitable method for determining the quantitative distribution of the free fatty acids (FFA) in normal, heated, and rancid milk and milk fractions The method consists of extracting the...
    Resource Type:
    Masters Thesis
    Full Text:
    peak areas using in- ternal standards. The major esterified fatty acids of milk are n-saturated

  • Mechanisms of action by some inhibitors of aflatoxin B₁ carcinogenesis in rainbow trout

    Creator:
    Goeger, Douglas Eugene
    Abstract:
    Indole-3-carbinol (I3C) and butylated hydroxyanisole (BHA), anti-carcinogens present in the human diet, were tested for their in vivo and in vitro effect on aflatoxin B₁. (AFB₁) metabolism, and DNA adduct formation in the rainbow trout. Dietary BHA at either 0.3 or 0.03% had no effect on the hepatic tumor incidence...
    Resource Type:
    Dissertation
    Full Text:
    aflatoxicol-n. glucuronide levels over controls. AFL glucuronide levels were similar between treatments

  • Isolation and determination of the free fatty acids of milk fats

    Creator:
    Khatri, Lakho Lilaram
    Abstract:
    The free fatty acids of milk fat are believed to be involved in imparting flavor properties to milk and other dairy products. In the past the free fatty acids have largely been related to quality deterioration and hence the methods for measurement have been devised to determine the changes in...
    Resource Type:
    Masters Thesis
    Full Text:
    calculated using the Value 1 ml 0. 05 N NaOEt = 13.5 mg WIA. This method was quick and gave

  • Volatile compounds from thermally oxidized methyl oleate

    Creator:
    Withycombe, Donald A., Libbey, L. M., and Lindsay, R. C.
    Abstract:
    Thermal oxidation of methyl oleate was studied over a range of temperatures from 50 C to 150 C for periods of time up to 30 min. Degradation was quantita­tively followed by gas liquid chromatog­raphy (GLC) and liquid scintillation counting of the products of methyl oleate-U-14C heated under a stream of...
    Resource Type:
    Capstone Project
    Full Text:
    of Metcalfe et_§l; (16) from oleic acid—U- .4 ' C (sp. act. 630 mc/mM, 99+% radio purity), to 250 pl

  • A method for the determination of the free fatty acids of Cheddar cheese

    Creator:
    Bills, Donald D.
    Abstract:
    The free fatty acids of Cheddar cheese are important components in the over-all flavor and aroma of the cheese. Although the more volatile fatty acids probably contribute most, there is reason to believe that the higher fatty acids may contribute, to some extent, in imparting typical flavor characteristics. Before the...
    Resource Type:
    Masters Thesis
    Full Text:
    of the elution solvent. They used 13 increasing amounts of n-butanol in chloroform to elute

  • Lactone precursor in milk fat

    Creator:
    Wyatt, Carolyn Jane
    Resource Type:
    Dissertation
    Full Text:
    , C,n, C.,, C ,, G , C , and C .. lactones and 7 1U 11 1J 14 15 lb 6-C1.j and

  • Influence of cultivar and maturity on blackberry polyphenolics and investigation of sediment formation in blackberry juice

    Creator:
    Siriwoharn, Thanyaporn
    Abstract:
    The influence of cultivar and maturity on polyphenolic composition and antioxidant activity was investigated by UV-Visible spectrophotometry and analytical high performance liquid chromatography (HPLC) in commercially important blackberry cultivars and selections. The anthocyanin pigments changed tremendously with ripening. Total anthocyanins increased from 74.7-317 mg/100g fw from underripe to over ripe...
    Resource Type:
    Dissertation
    Full Text:
    Reference n Soluble solids PH Titratable acidity Jennings and 3 9.13-9.20 3.12-3.26 1.24-1.53 a

  • Evaluation of DNA recovery methods for the detection of soy in foods using real-time PCR

    Creator:
    Koh, Chern Lin
    Abstract:
    Food allergies are an important health problem and affect up to 2% of the adult population and 8% of children worldwide. Under the Food Allergen Labeling and Consumer Protection Act (FALCPA) of 2004, foods that contain or derive from the "Big 8" allergens (milk, egg, finfish, crustacean shellfish, tree nuts,...
    Resource Type:
    Masters Thesis