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Filtering by: Creator Faulkner, Kate R. Remove constraint Creator: Faulkner, Kate R. Contributor Anderson, Kim A. Remove constraint Contributor: Anderson, Kim A.

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  • Merrill, D. Thesis.pdf

    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...
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    . Michael Penner, Secondary advisor Date Dr. Kate Field, Director of Bioresource Research Date

  • Thesis Presentation.ppt

    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...
    Full Text:
    ) RSCH2-CH(NH2)COOH RSOH + CH3COCOOH + NH3 O CH2CH2C=S=O R-S-S-R Once an onion is