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Filtering by: Creator DuBois, Barent Nathan Degree Field Food Science and Technology

The isolation and characterization of the pectic enzymes of the McFarlin cranberry

Creator:

Arakji, Omar Ahmed

Abstract:

Cranberries are processed mainly for the production of jelly, sauce and juice. The content of pectic substances in the cranberry gives the fruit a desirable property for processing such products. Pectic enzymes which catalyze the hydrolysis of pectic substances may affect the consistency of these products. The concern of this...

Resource Type:

Dissertation
Spatiotemporal Distributions of Bacteria in the Cheddar Production Environment

Creator:

Johnson, Jared D.

Abstract:

Given the many significant roles that bacteria play in modern food manufacturing, it is crucial that we have a fundamental understanding of how bacterial communities assemble and behave in the food manufacturing environment. The focus of this dissertation was to investigate both the spatial and temporal distributions of microbial communities...

Resource Type:

Dissertation

Full Text:

wonderful wife, Aubrey Elizabeth DuBois, to whom I owe an immeasurable amount of gratitude for