Index Catalog // ScholarsArchive@OSU

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

Improved Performance of CEA Microbial Fuel Cells with Increased Reactor Size

Creator:: Fan, Yanzhen, Han, Sun-Kee, and Liu, Hong
Abstract:: The performance of an over 10 times larger microbial fuel cell (MFC) with double cloth electrode assembly (CEA) during 63 days of continuous operation demonstrates that the excellent performance of CEA-MFC can be further improved during scale-up. With a new separator material and U-shaped current collectors, the larger MFC produced...
Resource Type:: Article
Full Text:: journal is © The Royal Society of Chemistry [year] [journal], [year], [vol], 00–00 | 1 Improved

Modulation of the chelatable Zn pool in the brain by diethyldithiocarbamate is associated with behavioral impairment in adult zebrafish

Creator:: Braga, Marcos M., Silva, Emerson S., Rico, Eduardo P., Pettenuzzo, Leticia F., Oliveira, Diogo L., Dias, Renato D., Rocha, João B. T., Calcagnotto, Maria Elisa, Tanguay, Robert L., Souza, Diogo O., and Rosemberg, Denis B.
Abstract:: The study of the effects of diethyldithiocarbamate (DEDTC) in some diseases is in focus for many years. However, DEDTC is a metal chelator that can present neurotoxicity as side effects. Here we investigate the effect of DEDTC on brain Zinc (Zn) content and behavior. To address this issue we used...
Resource Type:: Article
Full Text:: Research, 4(2), 317-325. doi:10.1039/C4TX00111G 10.1039/C4TX00111G Royal Society of Chemistry Accepted

Methods of extraction and characterization of polyphenol oxidase from d'Anjou pears (Pyrus Communis L.)

Creator:: Smith, Denise Myrtle
Abstract:: Using phenolic scavengers different methods were examined to determine the optimum conditions for extracting polyphenol oxidase (PPO) from d'Anjou pears. Efficiency of the extraction was evaluated based on browning of the extract, PPO activity per g of pear tissue, absorption scan of 410 nm to -240 nm, and the isozyme...
Resource Type:: Masters Thesis
Full Text:: degree of Master of Science in Food Science and Technology presented on -ff^cLAji ^Q 1^1

Effects of pesticides on estuarine organisms : progress report : May 1, 1964 through May 31, 1966

Creator:: Millemann, Raymond E., Oregon State University. Department of Fisheries and Wildlife, Oregon State University. Department of Agricultural Chemistry, and United States. Public Health Service. Division of Environmental Engineering and Food Protection
Abstract:: "The acute toxicity of Sevin and its hydrolytic product 1-naphthol to 10 species of marine animals was determined." (from Summary)
Resource Type:: Technical Report
Full Text:: submitted to Journal of Agricultural and Food Chemistry. TABLE OF CONTENTS Section Page SUI'111A.RY

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

ScholarsArchive@OSU

Flavor chemistry of popcorn

Flavor chemistry of butter culture

Flavor chemistry of Swiss cheese

Flavor chemistry of blue cheese

Improved Performance of CEA Microbial Fuel Cells with Increased Reactor Size

Modulation of the chelatable Zn pool in the brain by diethyldithiocarbamate is associated with behavioral impairment in adult zebrafish

Methods of extraction and characterization of polyphenol oxidase from d'Anjou pears (Pyrus Communis L.)

Effects of pesticides on estuarine organisms : progress report : May 1, 1964 through May 31, 1966

Flavor chemistry of irradiated milk fat

Flavor chemistry of roasted filberts (Corylus avellana)

Limit your search

Academic Affiliation

Advisor

Commencement Year

Committee Member

Conference Name

Creator

Contributor

Date

Decade

Degree Field

Degree Level

Degree Name

File Format

Funding Body

Language

Location

Non-Academic Affiliation

Peer Reviewed

Resource Type

Rights Statement

Subject

Search Constraints

Search Results

Limit your search