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Filtering by: Creator Rice, William R. Remove constraint Creator: Rice, William R. Academic Affiliation Food Science and Technology Remove constraint Academic Affiliation: Food Science and Technology

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  • Rice flour — A functional ingredient for premium crabstick

    Creator:
    Hur, Sungik, Cho, Suengmok, Kum, Jun-Seok, Park, Jae W., and Kim, Dong-Soo
    Abstract:
    Rice flour possesses functional properties in enhancing texture and whiteness. This study was carried 2 out to evaluate rice flour as a functional ingredient for premium crabstick and develop a commercially viable recipe for premium crabstick. Physicochemical properties of crabstick pastes prepared with 42% surimi, various rice flour concentrations (0,...
    Resource Type:
    Article
    Full Text:
    flour-starch blends. 1 Starch/Staerke. 62: 321-325 (2010) 2 6. Parkinson R. What is sticky rice

  • Rice flour – a functional ingredient for premium crabstick

    Creator:
    Hur, Sungik
    Abstract:
    Rice flour possesses functional properties in enhancing texture and whiteness. This study was carried out to evaluate rice flour as a functional ingredient for premium crabstick and to develop a commercially viable recipe for premium crabstick. Crabstick pastes were formulated with constant surimi (42%) and combined rice flour and starch...
    Resource Type:
    Masters Thesis
    Full Text:
    Technology presented on December 5, 2011. Title: Rice Flour - A Functional Ingredient for Premium

  • Metabolism of volatile compounds by microorganisms

    Creator:
    Keenan, Thomas William
    Abstract:
    Single-strain cultures of Streptococcus cremoris, Streptococcus lactis, Streptococcus diacetilactis, and Leuconostoc citrovorum produced little or no acetone and no dimethyl sulfide when grown in milk culture. These organisms had little or no ability to decarboxylate antexogenous source of acetoacetic acid nor were they capable of producing dimethyl sulfide from methyl...
    Resource Type:
    Dissertation
    Full Text:
    AN ABSTRACT OF THE THESIS OF Thomas William Keenan for the Ph

  • Descriptive analysis of Pinot noir juice and wine qualities

    Creator:
    Ludwig-Williams, Nancy
    Abstract:
    The overall purpose of this study was to develop sensory evaluation methodology whereby wine quality can be predicted from juice quality. Descriptive analysis was used by a trained panel to describe Pinot noir juice and wine from three sources. From each source, one wine and four juice samples (a control...
    Resource Type:
    Masters Thesis
    Full Text:
    : Descriptive Analysis of Pinot Noir Juice and Wine Qualities. Abstract approved: JDr. Mina R

  • Aroma comparison of 'Marion' (Rubus sp. L.) and 'Thornless Evergreen' (R. laciniatus L.) blackberries

    Creator:
    Klesk, Keith
    Abstract:
    'Marion' and 'Thornless Evergreen' blackberry volatiles were analyzed by capillary gas chromatography-flame ionization detection (GC-FED) and GC-mass spectrometry (GC-MS). Based on total percentage of FID area 'Thornless Evergreen' contains significantly more alcohols, hydrocarbons, and phenols than the 'Marion'; 'Marion' contains more acids and esters. Both cultivars contained comparable amounts of...
    Resource Type:
    Dissertation
    Full Text:
    COMPARISON OF 'MARION' (Rubus sp. L.) AND 'THORNLESS EVERGREEN' (R. laciniatus h.) BLACKBERRIES Abstract

  • Sensory changes in high pressure processed vs. heat processed food systems over time

    Creator:
    Rodakowski, Andrea M.
    Abstract:
    This study was undertaken to determine the sensory differences in high pressure vs. heat processed food systems after storage at ambient and refrigerated temperatures as determined by a trained sensory panel. Spanish rice and spaghetti with meat sauce were prepared and treated with heat and with high pressure processing (HHP)....
    Resource Type:
    Masters Thesis
    Full Text:
    approved: ,. Mina R. McDaniel This study was undertaken to determine the sensory differences in high

  • A study of antimutagenicity in yogurt

    Creator:
    Sudarshan, Nadathur R.
    Abstract:
    The purpose of this study was to identify antimutagens in yogurt active against the experimental colon carcinogen, N-methyl-N'-nitro-N-nitrosoguanidine (MNNG). Our initial experiments showed that acetone extracts of yogurt, or milk fermented by various lactic acid bacteria were antimutagenic against MNNG and 3,2'-dimethyl-4-aminobiphenyl (DMAB) in the Ames test (Salmonella typhimurium TA...
    Resource Type:
    Dissertation
    Full Text:
    of my thesis committee, Drs. William Sandine, David Williams, Michael Penner, and Floyd Bodyfelt

  • Flavor composition of transgenic raspberry bushy dwarf virus-resistant 'Meeker' raspberries

    Creator:
    Malowicki, Sarah Marie-Mahler
    Abstract:
    Raspberries have been popular since the time of the ancient Greeks. Red raspberries are cultivated throughout the world, particularly in the Pacific Northwest region of the United States and Canada. The raspberry bushy dwarf virus (RBDV) causes significant reduction in yield and crumbly fruit in raspberries, blackberries and raspberry-blackberry hybrids....
    Resource Type:
    Masters Thesis
    Full Text:
    , Robert McGorrin, and William Boggess for their comments, help in understanding the subjects beyond the

  • Perceptual characteristics of selected acidulants by different sensory and multivariate methods

    Creator:
    Rubico, Sonia Mendoza
    Abstract:
    The taste qualities of acidulants have not been studied in detail despite the fact that they are widely used by the food industry. Studies on characterizing the sensory properties of organic and inorganic acids are very limited. Reported studies are commonly on threshold, equi-sour and the time intensity values of...
    Resource Type:
    Dissertation
    Full Text:
    : / - ^ Professor Mina R. McDaniel The taste qualities of acidulants have not been studied in detail despite the

  • Effect of selected lactic acid bacteria on the growth of food-borne pathogens and spoilage microorganisms in raw milk and milk products

    Creator:
    Al-Zoreky, Nageb
    Abstract:
    Several lactic acid bacteria (LAB) of the Lactococcus, Lactobacillus, Leuconostoc and Pediococcus genera were screened for inhibition of food-borne pathogens and spoilage microorganisms in raw milk and dairy products. Listeria monocytogenes was killed by Lactococcus lactis subsp. lactis and Pediococcus pentosaceus due to their production of bacteriocin-type inhibitors. Staphylococcus aureus...
    Resource Type:
    Dissertation
    Full Text:
    Spoilage Microorganisms in Raw Milk And Milk Products Abstract Approved: Dr. William E