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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:: Abstract approved: Dr. ^fax E. Morg^rf" '. Flavor profiles of canned and frozen whole kernel sweet corn

Creator:: Su, Shanghe
Abstract:: Three varieties of sweet corn (Zea mays L.) , including two supersweet (Crisp 'N Sweet 710 and Rogers 3376) and one normal sweet (Jubilee), were harvested at six stages of maturity (80-72% moisture for supersweet and 75-68% moisture for normal sweet) at three days intervals. Changes in physical and chemical...
Resource Type:: Masters Thesis
Full Text:: Maturity and Blanching on Carbohydrate Components of Frozen Normal Sweet (su) and Supersweet (sh2) Corn

Creator:: Theerakulkait, Chockchai
Resource Type:: Dissertation
Full Text:: . 1994. Title: Sweet Corn Germ Lipoxygenase: Isolation. Purification. Characterization and

Creator:: Rodriguez-Saona, Luis Enrique
Abstract:: The effect of different blanching treatments and packaging materials on the enzymatic (lipoxygenase and peroxidase) activity and fatty acid stability of two different varieties of sweet corn on the cob (Jubilee and GH 2684) was evaluated during nine months of frozen storage at -23.3°C. The initial moisture content in the...
Resource Type:: Masters Thesis
Full Text:: Fatty Acids in Two Different Varieties of Sweet Corn (Zea mays L.) . Jubilee and GH 2684. During

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