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  • Flavor chemistry of popcorn

    Creator:
    Walradt, John Pierce
    Abstract:
    Popcorn was popped conventionally in oil and in a microwave oven without oil. Volatile components were collected by condensation of popper headspace gases and by vacuum steam distillation of a slurry of ground, popped corn in distilled water. The organic compounds were extracted from the aqueous condensate and vacuum distillate...
    Resource Type:
    Dissertation
    Full Text:
    . (Name of student) (Degree) in FOOD SCIENCE presented on ^w ^ /j (Major) $Date) Title: FLAVOR

  • Flavor chemistry of butter culture

    Creator:
    Lindsay, Robert C.
    Abstract:
    Numerous investigations have been made on the contribution of butter cultures to the flavor of cultured cream butter, but production of uniform cultured cream butter has not been possible in industry. Therefore, it was desirable to investigate in detail the qualitative and quantitative chemistry of the flavor of high quality...
    Resource Type:
    Dissertation
    Full Text:
    Ph.D. in Food Science (Name) (Degree) ; (Major)! Date thesis is presented "^Oogjuk^ jy

  • Flavor chemistry of Swiss cheese

    Creator:
    Langler, James Edward
    Abstract:
    The unique flavor of high quality Swiss cheese is difficult to reproduce in commercial market cheese. Swiss cheese flavor has never been duplicated or thoroughly understood. New techniques and advances in flavor research have enabled better definition and understanding of food flavors. Therefore, it was desirable to make a detailed...
    Resource Type:
    Dissertation
    Full Text:
    Ph. D. in FOOD SCIENCE (Name) (Degree

  • Flavor chemistry of blue cheese

    Creator:
    Anderson, Dale Fredrick
    Abstract:
    Numerous attempts have been made to identify the flavor compounds in Blue cheese, however, duplication of Blue cheese flavor has not yet been accomplished. Therefore, it was desirable to make a qualitative and quantitative investigation of Blue cheese flavor compounds and to study the effect of certain microorganisms on Blue...
    Resource Type:
    Dissertation
    Full Text:
    flavor chemistry research, namely, to be able to control flavor in a food product. In the case of

  • Flavor chemistry of irradiated milk fat

    Creator:
    Khatri, Lakho Lilaram
    Abstract:
    Increasing interest has been shown in the irradiation sterilization and irradiation pasteurization of foods, but problems of off-flavors and odors are still unsolved, especially in the case of dairy products. From the flavor chemistry point of view, milk lipids are very highly susceptible to irradiation effects. Therefore, this investigation was...
    Resource Type:
    Dissertation
    Full Text:
    the Ph. D. in Food Technology (Name) (Degree) (Major) Date thesis is presented

  • Flavor chemistry of roasted filberts (Corylus avellana)

    Creator:
    Sheldon, Ross Mark
    Resource Type:
    Dissertation
    Full Text:
    DOCTOR OF PHILOSOPHY (Name) (Degree) in FOOD SCIENCE presented on August 14, 1969 (Major

  • Preparation and modification of cellooligosaccharides

    Creator:
    Akpinar, Ozlem
    Abstract:
    Cellooligosaccharides are the reaction intermediates produced during the hydrolysis of cellulose to glucose. Hence, they have the same chemical structure as cellulose, just shorter chain lengths. Cellooligosaccharides up to DP eight are soluble in water. The soluble cellooligosaccharides can be used "as is" in the food industry as non-digestible oligosaccharides...
    Resource Type:
    Dissertation
    Full Text:
    Doctor of Philosophy in Food Science and Technology presented on September 5. 2002. Title: Preparation

  • Molecular properties influencing the surface activity of α-lactalbumin, β-lactoglobulin and bovine serum albumin

    Creator:
    Suttiprasit, Prasert
    Resource Type:
    Dissertation
    Full Text:
    Colloids in Practice. In Food Emulsions and Foams. E. Dickinson, Ed. Royal Society of Chemistry, London

  • Chemistry of the flavor deterioration of sterilized concentrated milk

    Creator:
    Arnold, Roy Gary
    Abstract:
    Deterioration of the flavor of sterilized concentrated milk (SCM) is recognized as the principal limiting factor to commercial acceptance of this product. Although a number of volatile compounds have been identified in SCM, quantitative information on these compounds is lacking. It is therefore difficult to ascertain the significance of these...
    Resource Type:
    Dissertation
    Full Text:
    DOCTOR OF PHILOSOPHY (Name) (Degree) in FOOD SCIENCE presented on Augusts, 1967 (Major

  • Chemistry of fruity flavors produced by Pseudomonas fragi

    Creator:
    Reddy, Mallangi Chandra Sekhara
    Resource Type:
    Dissertation
    Full Text:
    the Ph. D. (Name) (Degree) in Food Science presented on \JlJJjfi^,j^r Qj J ) QlpSf (Major