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  • Genetic differences in concentration of immunoglobulins M and G in serum and colostrum of cows and in serum of neonatal calves

    Creator:
    Norman, Lindsay M.
    Resource Type:
    Masters Thesis
    Full Text:
    LINDSAY M. NORMAN A THESIS Submitted to Oregon State University in partital fulfillment of the

  • 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:
    . C Lindsay for his helpful suggestions and guidance during the course of this work and to Dr

  • Time effect of wild oat removal on winter wheat yield

    Creator:
    Abu-Irmaileh, Barakat Eid Ahmad
    Abstract:
    The extent of the competitive effect of wild oats on winter wheat yield was estimated in field studies on three commercial wheat farms in the Willamette Valley. The morphological development of the wild oat plants was also documented. Wild oats were removed from stands of wheat in six different treatments;...
    Resource Type:
    Masters Thesis
    Full Text:
    REMOVAL ON WINTER WHEAT YIELD Redacted for Privacy Abstract approved: Norman toetze The extent of the

  • Flavor chemistry of roasted filberts (Corylus avellana)

    Creator:
    Sheldon, Ross Mark
    Resource Type:
    Dissertation
    Full Text:
    . R. C. Lindsay /j Dry-roasted filberts were subjected to qualitative and quantita- tive

  • Malty flavor components of Streptococcus lactic var. maltigenes

    Creator:
    Sheldon, Ross Mark
    Abstract:
    The malty flavor defect produced by Streptococcus lactis var. maltigenes has been the cause of considerable economic distress to various segments of the dairy industry. This study was conducted in order to develop a more thorough understanding of the chemical nature of this defect, and to formulate a synthetic malty...
    Resource Type:
    Masters Thesis
    Full Text:
    AN ABSTRACT OF THE THESIS OF Ross Mark Sheldon for the M. S

  • Oxidative degradation of Beta-carotene

    Creator:
    Chiba, Naoki
    Abstract:
    The role of beta-carotene degradations in the development of off-flavors in milk and milk products has not been established. The purpose of this investigation was to study the oxidation of beta-carotene and to identify volatile compounds arising from autoxidizing beta-carotene. Pure cyrstalline beta-carotene, mixed with Celite to accelerate oxidation, was...
    Resource Type:
    Masters Thesis
    Full Text:
    AN ABSTRACT OF THE THESIS OF Naoki Chiba for the M. S. in Food

  • 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:
    Abstract approved: Dr. R. C. Lindsay tr— Deterioration of the flavor of sterilized concentrated

  • Metabolism of volatile compounds by microorganisms

    Creator:
    Keenan, Thomas William
    Abstract:
    Single-strain cultures of Streptococcus cremoris, Streptococcus lactis, Streptococcus diacetilactis, and Leuconostoc citrovorum produced little or no acetone and no dimethyl sulfide when grown in milk culture. These organisms had little or no ability to decarboxylate antexogenous source of acetoacetic acid nor were they capable of producing dimethyl sulfide from methyl...
    Resource Type:
    Dissertation
    Full Text:
    ( Lindsay /y/ Single-strain cultures of Streptococcus cremoris, Streptococcus lactis

  • Lactic streptococci and the fruity flavor defect of cheddar cheese

    Creator:
    Bodyfelt, F. W.
    Abstract:
    The tendency for certain single- and mixed-strain lactic starter cultures to develop a fruity and/or fermented off-flavor in ripening Cheddar cheese was traced to certain strains of Streptococcus lactis in the starter. A very intense fruity and/or fermented flavor developed in experimental cheeses when one particular S. lactis strain was...
    Resource Type:
    Masters Thesis
    Full Text:
    AN ABSTRACT OF THE THESIS OF Floyd Walter Bodyfelt for the M

  • Quantitative gas chromatographic analysis of synthetic dairy culture flavors

    Creator:
    Walradt, John Pierce
    Abstract:
    The development of synthetic culture flavors for use in dairy products such as sour cream, cottage cheese, butter, and buttermilk has created the need for a rapid quantitative analysis for the synthetic flavor concentrates. An internal standard gas chromatographic method has been developed which is capable of +10% accuracy for...
    Resource Type:
    Masters Thesis
    Full Text:
    approved ^ Dr/ R. C. Lindsay The development of synthetic culture flavors for use in dairy