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Flavor chemistry of popcorn

Creator:: Walradt, John Pierce
Abstract:: Popcorn was popped conventionally in oil and in a microwave oven without oil. Volatile components were collected by condensation of popper headspace gases and by vacuum steam distillation of a slurry of ground, popped corn in distilled water. The organic compounds were extracted from the aqueous condensate and vacuum distillate...
Resource Type:: Dissertation
Full Text:: . (Name of student) (Degree) in FOOD SCIENCE presented on ^w ^ /j (Major) $Date) Title: FLAVOR

Flavor chemistry of butter culture

Creator:: Lindsay, Robert C.
Abstract:: Numerous investigations have been made on the contribution of butter cultures to the flavor of cultured cream butter, but production of uniform cultured cream butter has not been possible in industry. Therefore, it was desirable to investigate in detail the qualitative and quantitative chemistry of the flavor of high quality...
Resource Type:: Dissertation
Full Text:: Ph.D. in Food Science (Name) (Degree) ; (Major)! Date thesis is presented "^Oogjuk^ jy

Flavor chemistry of Swiss cheese

Creator:: Langler, James Edward
Abstract:: The unique flavor of high quality Swiss cheese is difficult to reproduce in commercial market cheese. Swiss cheese flavor has never been duplicated or thoroughly understood. New techniques and advances in flavor research have enabled better definition and understanding of food flavors. Therefore, it was desirable to make a detailed...
Resource Type:: Dissertation
Full Text:: Ph. D. in FOOD SCIENCE (Name) (Degree

Flavor chemistry of blue cheese

Creator:: Anderson, Dale Fredrick
Abstract:: Numerous attempts have been made to identify the flavor compounds in Blue cheese, however, duplication of Blue cheese flavor has not yet been accomplished. Therefore, it was desirable to make a qualitative and quantitative investigation of Blue cheese flavor compounds and to study the effect of certain microorganisms on Blue...
Resource Type:: Dissertation
Full Text:: flavor chemistry research, namely, to be able to control flavor in a food product. In the case of

Effects of pesticides on estuarine organisms : progress report : May 1, 1964 through May 31, 1966

Creator:: Millemann, Raymond E., Oregon State University. Department of Fisheries and Wildlife, Oregon State University. Department of Agricultural Chemistry, and United States. Public Health Service. Division of Environmental Engineering and Food Protection
Abstract:: "The acute toxicity of Sevin and its hydrolytic product 1-naphthol to 10 species of marine animals was determined." (from Summary)
Resource Type:: Technical Report
Full Text:: submitted to Journal of Agricultural and Food Chemistry. TABLE OF CONTENTS Section Page SUI'111A.RY

Flavor chemistry of irradiated milk fat

Creator:: Khatri, Lakho Lilaram
Abstract:: Increasing interest has been shown in the irradiation sterilization and irradiation pasteurization of foods, but problems of off-flavors and odors are still unsolved, especially in the case of dairy products. From the flavor chemistry point of view, milk lipids are very highly susceptible to irradiation effects. Therefore, this investigation was...
Resource Type:: Dissertation
Full Text:: the Ph. D. in Food Technology (Name) (Degree) (Major) Date thesis is presented

Flavor chemistry of roasted filberts (Corylus avellana)

Creator:: Sheldon, Ross Mark
Resource Type:: Dissertation
Full Text:: DOCTOR OF PHILOSOPHY (Name) (Degree) in FOOD SCIENCE presented on August 14, 1969 (Major

Chemistry of the flavor deterioration of sterilized concentrated milk

Creator:: Arnold, Roy Gary
Abstract:: Deterioration of the flavor of sterilized concentrated milk (SCM) is recognized as the principal limiting factor to commercial acceptance of this product. Although a number of volatile compounds have been identified in SCM, quantitative information on these compounds is lacking. It is therefore difficult to ascertain the significance of these...
Resource Type:: Dissertation
Full Text:: DOCTOR OF PHILOSOPHY (Name) (Degree) in FOOD SCIENCE presented on Augusts, 1967 (Major

Chemistry of fruity flavors produced by Pseudomonas fragi

Creator:: Reddy, Mallangi Chandra Sekhara
Resource Type:: Dissertation
Full Text:: the Ph. D. (Name) (Degree) in Food Science presented on \JlJJjfi^,j^r Qj J ) QlpSf (Major

The quantification of malonaldehyde in marine lipids with para-aminobenzoic acid

Creator:: Follett, Mark Samuel
Abstract:: Malonaldehyde, a very reactive member of the homologous series of dialdehydes, is associated with the autoxidative deterioration of lipids. Its measurement, in autoxidized lipid systems is an expression of the extent of oxidation, in lipids. Malonaldehyde lends itself well to such determinations because of the sensitivity and specificity of its...
Resource Type:: Masters Thesis
Full Text:: the MASTER OF SCIENCE (Name) (Degree) in FOOD SCIENCE presented on August 10, 1967

ScholarsArchive@OSU

Flavor chemistry of popcorn

Flavor chemistry of butter culture

Flavor chemistry of Swiss cheese

Flavor chemistry of blue cheese

Effects of pesticides on estuarine organisms : progress report : May 1, 1964 through May 31, 1966

Flavor chemistry of irradiated milk fat

Flavor chemistry of roasted filberts (Corylus avellana)

Chemistry of the flavor deterioration of sterilized concentrated milk

Chemistry of fruity flavors produced by Pseudomonas fragi

The quantification of malonaldehyde in marine lipids with para-aminobenzoic acid

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