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Filtering by: Creator Castle, Jeremy Decade 2010-2019 Degree Field Food Science and Technology

Investigation of film forming properties of beta-chitosan from jumbo squid pens (Dosidicus gigas) and improvement of water solubility of beta-chitosan, Investigation of film forming properties of β-chitosan from jumbo squid pens (Dosidicus gigas) and improvement of water solubility of β-chitosan

Creator:

Chen, Jeremy L.

Abstract:

The objectives of this project were to investigate the critical factors impacting the physicochemical and antibacterial properties of β-chitosan based films derived from jumbo squid (Dosidicus gigas) pens, and to evaluate the feasibility of improving water solubility of β-chitosan through Maillard reaction. The studies examined the effect of molecular weight...

Resource Type:

Masters Thesis

Full Text:

AN ABSTRACT OF THE THESIS OF Jeremy L
Flavor comparison of ultra high temperature processed milk heated by Ohmic heating and conventional methods

Creator:

He, Juan

Abstract:

Ultra high temperature (UHT) processing can extend shelf life of milk to several months without refrigeration, which is more convenient and energy saving than pasteurized milk. However, the poor acceptance caused by "cooked" flavors limits its marketing growth, especially in United States. Ohmic heating, which has a more uniform and...

Resource Type:

Masters Thesis

Full Text:

Davis, all others for their generous assistance. Thank Jeremy Chen, Qian Deng, Denial, and Jingyun