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

Inhibition of Pseudomonas species by hydrogen peroxide producing Lactobacilli

Creator:: Price, Robert James and Lee, J. S.
Abstract:: Eighty-one microbial species isolated from seafoods and other marine sources were examined to determine the extent of interactions among these species. Spot-plates, cross-plates, and concurrent growth experiments at 7, 15, 20, and 30 C indicated that Lactobacillus species were capable of inhibiting other microorganisms. Lactobacillus species isolated from oysters and...
Resource Type:: Capstone Project
Full Text:: interactions taklng P1aCe_in these Products‘ Lactolaacillus species L-1, L-2, and L-3 were isolated from

Impact of Preharvest Weathering, Without Sprouting, on the Quality of Soft White Winter Wheat in the U.S. Pacific Northwest

Creator:: Smith, Jordan L.
Abstract:: When wheat is exposed to rain in the period before harvest, it sometimes causes the problem of pre-harvest sprouting (PHS). Wheat that undergoes sprouting has poor end-use quality and is less valuable. In recent years, the U. S. Pacific Northwest (PNW) has experienced increased summer showers sometimes causing widespread PHS....
Resource Type:: Masters Thesis
Full Text:: , Teepakorn Kongraksawech, Robert McGorrin, and Robert Zemetra for serving on my committee as well as Dr

Some carboxylic esterases of the pea (Pisum sativum L.)

Creator:: Norgaard, Marida Jane
Abstract:: Although esterases have been reported in peas, their properties have not been studied. The purpose of this investigation was to determine the substrate and inhibitor specificity of the esterases present in a water extract of lyophilized peas, and to determine if pea esterases could be classified according to the criteria...
Resource Type:: Masters Thesis
Full Text:: (Major) (Date) Title: SOME CARBOXYLIC ESTERASES OF THE PEA (PISUM SATIVUM L. ) Abstract

The use of L-Aspartyl-L-phenylalanine methyl ester (Aspartame) as a sweetening agent in orange sherbet

Creator:: McPherson, Barbara Ann
Abstract:: The objective of this investigation was to develop an acceptable aspartame sweetened orange sherbet which might offer significant caloric reduction and cost advantages, and hence be applicable to commercial production. A control sherbet, with a preference level equal to a commercially available orange sherbet was used as the reference. An...
Resource Type:: Masters Thesis
Full Text:: AND TECHNOLOGY presented on UUyUjt /9 Z?"?^ Title: THE USE OF L-ASPARTYL-L-PHENYLALANINE

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:: »»*<»«(». \9fe2. Title THE TEXTURE AND APPEARANCE OF DUAL BLANCHED GREEN BEANS Abstract approved ^ -L

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:: MASTER OF SCIENCE (Name) (Degree) in FOOD SCIENCE presented on /\\)0g^A \a)^ t*l\ (Major) Cj

Dynamic simulation of drying and quality changes during malt kilning

Creator:: Coonce, Vincent M.
Abstract:: The principal aim of this study was the use and evaluation of dynamic modeling techniques to identify mathematical models for cereal drying rates and quality changes that best describe thin-layer malt drying data. Seven thin-layer malt drying experiments were performed at the Great Western Malting pilot facilities, Vancouver, WA. Malt...
Resource Type:: Masters Thesis
Full Text:: approved: Keith L. Levien Abstract approved:. / JC Antojfio Toires ' The principal aim of this

Flavor chemistry of roasted filberts (Corylus avellana)

Creator:: Sheldon, Ross Mark
Resource Type:: Dissertation
Full Text:: Donna L. Olson for Ross Mark Sheldon ACKNOWLEDGEMENT I would like to express my sincere

Chemistry of fruity flavors produced by Pseudomonas fragi

Creator:: Reddy, Mallangi Chandra Sekhara
Resource Type:: Dissertation
Full Text:: : „ Robert C. Lindsay /*/ Cultures of Pseudomonas fragi isolated from fruity flavored cottage

ScholarsArchive@OSU

Flavor chemistry of popcorn

Inhibition of Pseudomonas species by hydrogen peroxide producing Lactobacilli

Impact of Preharvest Weathering, Without Sprouting, on the Quality of Soft White Winter Wheat in the U.S. Pacific Northwest

Some carboxylic esterases of the pea (Pisum sativum L.)

The use of L-Aspartyl-L-phenylalanine methyl ester (Aspartame) as a sweetening agent in orange sherbet

The texture and appearance of dual blanched frozen green beans

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

Dynamic simulation of drying and quality changes during malt kilning

Flavor chemistry of roasted filberts (Corylus avellana)

Chemistry of fruity flavors produced by Pseudomonas fragi

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