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  • The physicochemical, microbiological, aroma and flavor profile of selected commercial sweet whey powder

    Creator:
    Sithole, Rhoda
    Abstract:
    Sweet whey powder is mainly used as an ingredient in foods and has a potential for increased use with the development of new foods. In view of the many whey powder producers, there is need to establish the quality of the whey powders currently on the market in terms of...
    Resource Type:
    Dissertation
    Full Text:
    product. It is necessary that correlation between sensory 27 properties of food products and the

  • Physio-chemical properties of Pacific whiting surimi as affected by various freezing/storage conditions and gel preparation methods

    Creator:
    Hoffman, Justine D.
    Abstract:
    The effects of freeze-drying and flake freezing of surimi on biochemical and physical properties as affected by various storage conditions were examined. Using three cooking parameters shear stress and strain values were evaluated to measure gelation properties of surimi gels. Stress values increased up to 3 months and then decreased...
    Resource Type:
    Masters Thesis
    Full Text:
    to enhance frozen shelf life (Lee 1984). It is used as an intermediate product for a variety of

  • Acid stabilization of autolyzed fish : storage and nutritional characteristics

    Creator:
    Culbertson, Jeffry Dean
    Abstract:
    The effects of ambient temperature storage on the chemical and nutritional characteristics of phosphoric and sorbic acid-stabilized fish autolysates were determined. Variations in sample composition due to autolysis, deboning, and acidification were also evaluated. Autolysates of English sole (Parophrys vetulus), true cod (Gadus macrocephalus), Dover sole (Microstomus pacificus), and orange...
    Resource Type:
    Masters Thesis
    Full Text:
    REVIEW OF LITERATURE 4 Industrial Fish Products 4 Meals, Oils and Solubles 4 Direct Animal Feeds 6

  • Aroma compounds in sweet dry whey

    Creator:
    Mahajan, Shilpa S.
    Abstract:
    The objective of this study was to identify aroma volatiles in sweet whey powder. Volatiles were isolated by solvent extraction and solvent assisted flavor evaporation. Fractionation was followed to separate acidic volatiles from nonacidic volatiles. Gas chromatography/olfactometry and gas chromatography-mass spectrometry were used for the identification ofaroma compounds. Osme methodology...
    Resource Type:
    Masters Thesis
    Full Text:
    of whey powder comprises mainly of curd fermentation products and compounds formed during

  • Wheat lignin as a functional dietary fiber component

    Creator:
    Junyusen, Tiraporn
    Abstract:
    This dissertation has focused on lignin byproducts that result from the alkali processing of wheat straw. The first study evaluated the application of “standard” lignin quantification methods for summative analyses of alkali-based processes. Mass closure during NaOH processing at 25, 50, and 75°C of wheat straw was evaluated using the...
    Resource Type:
    Dissertation
    Full Text:
    value-added bio-based products, such as bio-oil (Yuan and Sun 2010). Sources of lignocellulosic

  • Inactivation of Clostridium perfringens in Meat Products

    Creator:
    Alnoman, Maryam M.
    Abstract:
    Clostridium perfringens type A strains are one of the main causative agents of gastrointestinal (GI) diseases in human and can cause both food poisoning (FP) and non-food-borne (NFB) diseases. Several factors contribute to the pathogenesis of C. perfringens type A strains including the wide presence of C. perfringens spores with...
    Resource Type:
    Dissertation
    Full Text:
    Meat Products Abstract approved: ______________________________________________________

  • Solvent desorption dynamic headspace analysis of dairy product aroma compounds

    Creator:
    Rankin, Scott A.
    Abstract:
    A method for the assessment of volatile compounds in dairy products was developed using solvent desorption dynamic headspace sampling. The method was first applied to assay for diacetyl and acetoin in buttermilk. Major buttermilk volatiles recovered included diacetyl, acetic acid, and acetoin. Normalized detector responses were linear over the range...
    Resource Type:
    Dissertation
    Full Text:
    products aroma compounds. Solvent Desorption Dynamic Headspace Analysis of Dairy Product Aroma

  • Validation of Baking to Reduce Coliform Counts and Salmonella in Cookie Dough

    Creator:
    Wilson, Julia M.
    Abstract:
    This study aimed to determine the efficacy of baking to reduce bacterial populations (an unknown contaminant or Salmonella) in cookie dough. Baking conditions (time and temperature parameters) were selected based on conditions commonly used in industry. The first study (Chapter 2), “Baking as Validation for Control of Coliform Counts in...
    Resource Type:
    Honors College Thesis
    Full Text:
    research. A significant portion of the American Diet comes from bakery products. For a 31 year old

  • Impact of terroir on cheddar cheese flavor and the influence of farm-to-farm variability, commingling, and pasteurization.

    Creator:
    Turbes, Gregory S.
    Abstract:
    The concept of terroir is commonly used as marketing tool to highlight unique characteristics of regional food products, however there is little scientific evidence of terroir pertaining to cheese. The purpose of this research was to investigate the potential impact of milk origin, pasteurization, and commingling on the sensorial, chemical,...
    Resource Type:
    Masters Thesis
    Full Text:
    characteristics to food products (Barham, 2003). Perceived quality of a product is often influenced when the

  • Development and Characterization of Novel Muffin Products for Promoting Sustainability

    Creator:
    Shih, Yi-Ting
    Abstract:
    Brewers' spent grain (BSG), the byproduct from beermaking, is a good source of protein and dietary fiber and may be utilized as a functional ingredient for food applications such as bakery goods. Starch-based film is well-known for its safety, edibility, and renewability. Starch films with the incorporation of cellulose nanofiber...
    Resource Type:
    Masters Thesis
    Full Text:
    flour and its fortification in bakery and meat products. Journal of Food Science and Technology, 52(9