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Efficiency of certain flavone-type compounds as antioxidants for dairy products

Creator:: Erickson, David Rae
Resource Type:: Masters Thesis
Full Text:: requirements for the degree o1 MASTER OF SCIENCE June 1958 Professor of Dairy Technology ard Dairy

Effect of certain manufacturing methods on the physical characteristics of butter

Creator:: Zottola, Edmund Anthony
Resource Type:: Masters Thesis
Full Text:: privacy Professor of Food snd Dairy Technology In Charge of Major Redacted for privacy Head

Isolation and determination of the free fatty acids of milk fats

Creator:: Khatri, Lakho Lilaram
Abstract:: The free fatty acids of milk fat are believed to be involved in imparting flavor properties to milk and other dairy products. In the past the free fatty acids have largely been related to quality deterioration and hence the methods for measurement have been devised to determine the changes in...
Resource Type:: Masters Thesis
Full Text:: . S. in Dairy Technology (Name) (Degree) (Major) Date thesis is presented March 8

Vitamin K₅ as a food preservative

Creator:: Gomez, Leticia Pangilinan
Resource Type:: Masters Thesis

The role of dihydroquercetin as an antioxidant for some dairy products

Creator:: Rajan, Thillasthanam Seshadri
Resource Type:: Dissertation
Full Text:: APPROVED: Professor of Dal if Chemistry and Dairy Technology In Charge of Major Heat of Department of

Identification of flavor components of loganberry essence

Creator:: Miller, Phillip Harry
Resource Type:: Masters Thesis

Electophoretic patterns of fresh, irradiated-pasteurized and irradiated-sterilized beef stored at 34°F

Creator:: Mohasseb, Zeinab Shehata
Resource Type:: Masters Thesis
Full Text:: SCIENCE June 1962 APPROVED: itfTfcT fi. T. Assistant Professor of Food and Dairy Technology In

A simplified technique for milk protein determination by the dye-binding method

Creator:: Kuboyama, Morio
Resource Type:: Masters Thesis
Full Text:: Technology In Charge of Major Head of Department of>Fdod and Dairy Technology CJiairmah^^School

Dealcoholization and concentration of fermented fruit juices

Creator:: El-Miladi, Samir Salem
Abstract:: It has long been recognized that fermented food products possess a characteristic but pleasant flavor. The use of such foods, however, has been limited by the presence of ethanol. Thus the objective of this research was to investigate the possibility of producing non-alcoholic fermented juice concentrates. Three varieties of juices,...
Resource Type:: Masters Thesis
Full Text:: MASTER OF SCIENCE June 1966 APPROVED: Associate Professor & Fof^d Science and Technology In

Gas chromatography of fermentation products of different yeast strains

Creator:: Orser, Robert Eugene
Abstract:: Many different strains of yeast have been isolated from the natural microflora on fruits. It has been known for some time that these strains of yeast have distinct fermentation characteristics and, when used in the production of wine, impart these characteristics to the wine. These characteristics may be evidenced in...
Resource Type:: Masters Thesis
Full Text:: APPROVED: Associate Profess'or of/tpood Sconce and Technology In Charge of Major ir r - - r tr

ScholarsArchive@OSU

Efficiency of certain flavone-type compounds as antioxidants for dairy products

Effect of certain manufacturing methods on the physical characteristics of butter

Isolation and determination of the free fatty acids of milk fats

Vitamin K₅ as a food preservative

The role of dihydroquercetin as an antioxidant for some dairy products

Identification of flavor components of loganberry essence

Electophoretic patterns of fresh, irradiated-pasteurized and irradiated-sterilized beef stored at 34°F

A simplified technique for milk protein determination by the dye-binding method

Dealcoholization and concentration of fermented fruit juices

Gas chromatography of fermentation products of different yeast strains

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