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Filtering by: Degree Field Dairy Technology Advisor Yang, H. Y.

Vitamin K₅ as a food preservative

Creator:

Gomez, Leticia Pangilinan

Resource Type:

Masters Thesis
Dealcoholization and concentration of fermented fruit juices

Creator:

El-Miladi, Samir Salem

Abstract:

It has long been recognized that fermented food products possess a characteristic but pleasant flavor. The use of such foods, however, has been limited by the presence of ethanol. Thus the objective of this research was to investigate the possibility of producing non-alcoholic fermented juice concentrates. Three varieties of juices,...

Resource Type:

Masters Thesis

Full Text:

MASTER OF SCIENCE June 1966 APPROVED: Associate Professor & Fof^d Science and Technology In
Gas chromatography of fermentation products of different yeast strains

Creator:

Orser, Robert Eugene

Abstract:

Many different strains of yeast have been isolated from the natural microflora on fruits. It has been known for some time that these strains of yeast have distinct fermentation characteristics and, when used in the production of wine, impart these characteristics to the wine. These characteristics may be evidenced in...

Resource Type:

Masters Thesis

Full Text:

APPROVED: Associate Profess'or of/tpood Sconce and Technology In Charge of Major ir r - - r tr