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...
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...
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...
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...
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...
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...
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...
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...
A central goal of green chemistry is to avoid hazard in the design of new chemicals. This objective is best achieved when information about a chemical's potential hazardous effects is obtained as early in the design process as feasible. Endocrine disruption is a type of hazard that to date has...
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...
This critical review of literature on dissolved oxygen requirements of freshwater fishes is one of a series of papers on water quality criteria, the formulation of which is a prerequisite to the
control of water pollution. It was prepared for FAO by the State of
Oregon (acting by and through...
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...
Malonaldehyde, a very reactive member of the homologous
series of dialdehydes, is associated with the autoxidative deterioration
of lipids. Its measurement, in autoxidized lipid systems is an
expression of the extent of oxidation, in lipids. Malonaldehyde lends
itself well to such determinations because of the sensitivity and
specificity of its...
This thesis summarizes an investigation into the need for removing extractives
from herbaceous biomass feedstocks prior to their chemical characterization. Switchgrass
(Panicum virgatum), was used in this study as a representative herbaceous biomass
feedstock. The influence of extractives on the chemical analysis of switchgrass was done
by comparing the composition...
The purpose of this watershed assessment is to provide an inventory and characterization of
watershed conditions in the Wilson River watershed and to provide recommendations that
address the issues of water quality, fisheries and fish habitat, and watershed hydrology.