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  • The effect of chemical composition on the reconstitution characteristics of dehydrated Blue Lake green beans

    Creator:
    Reddy, Gundlagutta Mahadeva
    Abstract:
    Failure to reconstitute completely is one of the major draw­backs of dehydrated green beans. Shrivelled and flaccid beans are found in almost every reconstituted lot. In the present study an endeavour was made to locate the chemical factors responsible for the different rehydration charac -teristics of dehydrated green beans. Dehydrated...
    Resource Type:
    Masters Thesis
    Full Text:
    the M.S. in Food Science (Name) (Degree) (Major) and Technology Date thesis is presented

  • The determination of n-nitrosoproline in cured meats

    Creator:
    Ivey, Francis James
    Abstract:
    A method is described for the determination of N-nitrosoproline (NOPRO) in cured meat products. NOPRO was extracted with ethyl acetate from a slurry of cured meat and water after the addition of ammonium sulfamate and acid. This nitrosamino acid was converted to the methyl ester and after further purification, it...
    Resource Type:
    Dissertation

  • The effect of processing on the chemical composition and texture of Chinese waterchestnut, Eleocharis dulcis

    Creator:
    Wong, Marianne Mui-Ling
    Abstract:
    In the present study, the textural changes induced in Chinese waterchestnuts by physical and chemical means were of prime concern. After being subjected to chemical and heat treatments, the corms were analyzed to relate the chemical changes with the physical changes in the corms. Chinese waterchestnuts were peeled, filled in...
    Resource Type:
    Masters Thesis
    Full Text:
    M. S. in Food Science (Name) (Degree) (Major) Date thesis is presented ^f&y. J^-Q J

  • Suitability of pollinizing varieties of pears for dehydration

    Creator:
    Saeed, Mohammed
    Abstract:
    Commercial utilization of pollinizing varieties of pears is important both for pear growers and processors in Oregon. A study was made to determine the suitability of Comice, Packam's Triumph and Anjou, the three pollinizing varieties of pears, for dehydration, as compared to the Bartlett variety which is commercially used for...
    Resource Type:
    Masters Thesis
    Full Text:
    . in Food Science (Name) (Degree) (Major) Date thesis is presented dyt^Jl^J^cr* \ //e>5

  • Factors affecting the antimicrobial activity of vitamin K₅

    Creator:
    Merrifield, Larry Stanford
    Abstract:
    Vitamin K₅, 4-amino-2-methyl-1-naphthol hydrochloride, a water soluble analog of vitamin K has been shown to possess an antimicrobial activity toward many bacteria, molds, and yeast. Much of the work reported in the literature is on its use as a food preservative, and it was the purpose of this study to...
    Resource Type:
    Masters Thesis
    Full Text:
    the M.S. in Food Science (Name) (Degree) (Major) Date thesis is presented June 26

  • 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:
    . D. (Name of Student) (Degree) in Food Science presented on September 25, 1967 (Major

  • Effect of initial quality on the frozen shelf-life of Pacific shrimp (Pandalus jordani)

    Creator:
    Madero, Carlos F.
    Abstract:
    The effect of round shrimp post-catch age on the frozen shelf-life characteristics of processed cooked meat was evaluated. Refrigerated shrimp, one, three, and five days post-catch, were cooked, mechanically peeled, frozen at -29°C and held for a period of twelve months at -18°C. At three month intervals, samples were subjected...
    Resource Type:
    Masters Thesis
    Full Text:
    Master of Science in Food Science presented on \^&C€rrrJb^n Q | ^Y) 1 Title: EFFECT OF INITIAL

  • The autoxidative degradation of some secondary products of autoxidizing lipids

    Creator:
    Lillard, Dorris Alton
    Abstract:
    Food lipid systems are very complex and so is oxidative degradation that render them unpalatable for human consumption. The significance of lipid degradation and the key reactions involved have been thoroughly studied and are well understood today. This is not true, however, of the secondary products of the autoxidation reactions....
    Resource Type:
    Dissertation
    Full Text:
    . D. in Food Science (Name) (Degree) (Major) Date thesis is presented December 16, 1963

  • Actaldehyde production and utilization by lactic cultures

    Creator:
    Keenan, Thomas William
    Abstract:
    Acetaldehyde is known to be responsible for the green or yogurt-like flavor defect of lactic cultures. This study was undertaken to extend the knowledge of acetaldehyde production and utilization by microorganisms normally found in mixed-strain butter cultures. It is anticipated that the resulting information will contribute to a more thorough...
    Resource Type:
    Masters Thesis
    Full Text:
    M. S. in Food Science (Name) (Degree) (Major) Date thesis is presented A^^J^J^^ 39. /7C

  • Causes of browning in pear juice concentrate during storage

    Creator:
    Cornwell, Chris
    Resource Type:
    Masters Thesis
    Full Text:
    MASTER OF SCIENCE in FOOD SCIENCE presented on August 30, 1979 Title: CAUSES OF BROWNING IN PEAR