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Filtering by: Contributor advisor sim Mackey, Andrea C. Remove constraint Contributor advisor sim: Mackey, Andrea C.

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Some components of the volatiles from rye flour (Secale cereale)

Creator:

Prince, Marion

Abstract:

The volatile components of rye flour were isolated by steam distillation and trapped in cold traps under vacuum. After preliminary tests indicated the presence of carbonyl compounds, the distillate was reacted with 2,4 dinitrophenylhydrazine to convert the carbonyl compounds to their stable derivatives, 2,4 dinitrophenylhydrazones. Three classes of monocarbonyls were...

Resource Type:

Masters Thesis
Properties of starch as related to the characteristics of starch-structured breads

Creator:

Walt, Marie Ann Rodgers

Abstract:

The purpose of the research was to investigate the chemical composition of five starches and the physical characteristics of their respective starch pastes as these properties relate to the characteristics of starch-structured breads. Starch-structured breads were prepared with five starches, corn, wheat, potato, arrowroot and waxy maize, used as granular...

Resource Type:

Masters Thesis
Some flavor components of wheat

Creator:

McWilliams, Margaret Ann

Abstract:

The volatile flavor fraction of lightly milled wheat grown in eastern Oregon was isolated for study by two methods: steam distillation under vacuum and steam distillation at atmospheric pressure. The sample obtained under vacuum was extracted with ether which was then evaporated to yield the desired wheat essence. Steam distillation...

Resource Type:

Dissertation
Chemical attributes of muskmelon related to texture

Creator:

Dinus, Linda Ann

Abstract:

The purpose of the present study was to investigate the effect of a number of physical and chemical attributes upon muskmelon texture as described by sensory evaluation. Measurements of turgor pressure, percent moisture, total sugars, alcohol-insoluble-solids, three pectic fractions, total pectic materials, starch and cellulose were performed on 50 melons....

Resource Type:

Masters Thesis
Some properties of an enzyme hydrolyzed soybean protein

Creator:

Calkins, Jeanene Marie

Resource Type:

Masters Thesis

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Academic Affiliation

Foods and Nutrition5

Advisor

Mackey, Andrea C.5

Commencement Year

Commencement Year range begin – Commencement Year range end

Current results range from 1968 to 1971

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Creator

Calkins, Jeanene Marie1
Dinus, Linda Ann1
Mcwilliams, Margaret Ann1
Prince, Marion1
Walt, Marie Ann Rodgers1

Date

Date range begin – Date range end

Current results range from 1967 to 1970

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Decade

1970-19791
1960-19694

Degree Field

Foods and Nutrition5

Degree Level

Master's4
Doctoral1

Degree Name

Master of Science (M.S.)4
Doctor of Philosophy (Ph.D.)1

Language

English [eng]5

Non-Academic Affiliation

Oregon State University. Graduate School5

Peer Reviewed

No5

Resource Type

Masters Thesis4
Dissertation1

Rights Statement

Copyright Not Evaluated5

Subject

Bread1
Flavor1
Fruit -- Composition1
Melons1
Rye1
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