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Filtering by: Creator Ronnenberg, Alayne G. Remove constraint Creator: Ronnenberg, Alayne G. Decade 1970-1979 Remove constraint Decade: 1970-1979

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  • A comparison of porous polymers used in collecting organic volatiles in foods

    Creator:
    Boyko, Alayne Linda
    Abstract:
    Porapak Q, Chromosorb 102, and Tenax GC, three porous polymers commonly used as adsorbents in headspace analyses were investigated. The retention times of various low-boiling compounds relative to water were measured on the collection columns to determine which compounds would be lost during the water removal step employed after sampling...
    Resource Type:
    Masters Thesis
    Full Text:
    AN ABSTRACT OF THE THESIS OF ALAYNE LINDA BOYKO for the degree

  • Porous polymer trapping for GC/MS analysis of volatile flavor compounds in corn

    Creator:
    Boyko, Alayne Linda
    Abstract:
    Flavor profiles of canned and frozen whole kernel sweet corn were obtained by entraining the volatile compounds on Porapak 0 traps and by subsequent analysis on temperature-programed, 500' by 0.03" ID capillary columns (SF-96 or Carbowax 20M). Identification was based on GC/MS data, retention indices (I[subscript E]'s) and retention times....
    Resource Type:
    Dissertation
    Full Text:
    AN ABSTRACT OF THE iHLSIS OF ALAYNE LINDA BOYKO for the degree

  • Flavors associated with the use of Cheddar cheese whey powder in ice cream mix

    Creator:
    Andrews, Matthew V.
    Abstract:
    Flavor problems associated with the use of cheddar cheese whey in the formulation of ice cream and other food products were investigated. During spray drying of whey, which transforms bulky liquid whey into an easily transportable and storable powder, various degrees of off-flavor development may occur depending on the care...
    Resource Type:
    Masters Thesis
    Full Text:
    , and my special friend, Alayne, for their understanding and encouragement. TABLE OF CONTENTS