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Filtering by: Advisor Anderson, Kim A. Committee Member Field, Katharine G. Resource Type Undergraduate Thesis

Development of a colorimetric test kit to determine enzymatically produced pyruvic acid in sweet onions

Creator:

Merrill, Dawn C.

Abstract:

Sweet onions are valued for their unique flavor and praised for their health and dietary character. Onion sweetness is perceived as the degree of pungency decreases. Pungency can be quantitatively determined in onions by measuring enzymatically produced pyruvic acid. The onion industry quantifies a sweet onion as one having a...

Resource Type:

Undergraduate Thesis and Presentation
The Release of Nickel from Stainless Steel into Cooked Foods

Creator:

Kamerud, Kristin L.

Abstract:

Toxicological studies show that oral doses of nickel can cause allergic contact dermatitis, and routes of exposure, such as nickel leached from stainless steel cookware are not well characterized. In this study, four variables: grade of stainless steel, cook time, stainless steel seasoning or cooking cycles, and commercial tomato sauces,...

Resource Type:

Undergraduate Thesis and Presentation