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Filtering by: Creator Lane County (Or.) Remove constraint Creator: Lane County (Or.) Decade 1960-1969 Remove constraint Decade: 1960-1969 Degree Level Master's Remove constraint Degree Level: Master's Non-Academic Affiliation Oregon State University. Agricultural Experiment Station Remove constraint Non-Academic Affiliation: Oregon State University. Agricultural Experiment Station

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  • Heat-induced compounds in strawberries

    Creator:
    Sloan, Jerry L.
    Abstract:
    Dimethyl sulfide, acetaldehyde, isobutyraldehyde, furan, 2-furaldehyde, 2-acetyl furan, and ethyl furoate were produced when pureed strawberries were heated to 120° C. for 30 minutes. Shorter heating periods were sufficient to produce the first three compounds. With the exception of acet­aldehyde, none of the heat-induced compounds were detected in unheated, pureed...
    Resource Type:
    Capstone Project
    Full Text:
    were generated when gureed strawberries were heated to 1200 C. for periods of 30 minutes or less

  • Volatile compounds from thermally oxidized methyl oleate

    Creator:
    Withycombe, Donald A., Libbey, L. M., and Lindsay, R. C.
    Abstract:
    Thermal oxidation of methyl oleate was studied over a range of temperatures from 50 C to 150 C for periods of time up to 30 min. Degradation was quantita­tively followed by gas liquid chromatog­raphy (GLC) and liquid scintillation counting of the products of methyl oleate-U-14C heated under a stream of...
    Resource Type:
    Capstone Project
    Full Text:
    line, and_end typ- ing so the average length of lane corresponds With the nght-hand margmal lme

  • 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:
    rogen perox _ , , , , _ , , , ’ ,’ Lb ‘ll t h t , d d t lt b r ide (5, 36), or unidentified heat la-bile

  • Influence of free fatty acids on sweet cream butter flavor

    Creator:
    McDaniel, Mina R., Sather, Lois A., and Lindsay, R. C.
    Abstract:
    A threshold pattern for the even-numbered free fatty acids (FFA) in butter depended on chain-length. Butyric acid had the lowest total average flavor threshold (AFT) of the more volatile FFA, and the total AFT values increased as chain-length in­creased through hexanoic and octanoic acids. A soapy after-taste predominated at and...
    Resource Type:
    Capstone Project
    Full Text:
    estimation of the importance of fatty acids akilhtygo Fetecgbutynclacld mgutten Judges . . . se ecte or t e