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Full-Text Articles in Food Science
Differences In Carbon Dioxide Evolution From Samples Of Shelled Corn Subjected To Various Storage Treatments, Cininta Alp Pertiwi
Differences In Carbon Dioxide Evolution From Samples Of Shelled Corn Subjected To Various Storage Treatments, Cininta Alp Pertiwi
Open Access Theses
Shelled corn was collected from two sources - commercial grain elevators and corn harvested from Purdue University farms and then frozen until tested. Using a carbon dioxide (CO2) test kit manufactured by Woods End Laboratories, CO2 evolution measurements were conducted on shelled corn from both sources, after the samples were re-wetted to approximately 21% moisture content, placed in a 473 ml glass jar, and incubated at room temperature for 72 hours. The CO2 test kit uses a gel that changes color in response to a change in the level of CO2 in the surrounding air. …
Physical And Chemical Attributes Of A Genetically Modified Fruit Pectin, Carl Patrick Littrell
Physical And Chemical Attributes Of A Genetically Modified Fruit Pectin, Carl Patrick Littrell
Open Access Theses
Pectin is an important polymer used in the food industry as a thickening and gelling agent. Though pectin is ubiquitous in plants, chemical and structural differences among pectin molecules prevent most from being viable for industrial use. Enzymes found naturally in fruit cell walls during the ripening process impair many desirable attributes of fruit pectins, rendering them unsuitable for industrial applications. Pectin methylesterase (PME) is one such enzyme whose expression can be altered during ripening through the use of recombinant genetic engineering. Reduction in levels of PME results in increased degree of methylation and molecular size of pectin, greatly increasing …
Quality Changes In Hermetically Stored Corn Caused By Fungi And Sitophilus Zeamais, Nda-Agyima Addae-Mensah K
Quality Changes In Hermetically Stored Corn Caused By Fungi And Sitophilus Zeamais, Nda-Agyima Addae-Mensah K
Open Access Theses
Hermetic storage has been shown to be effective in controlling insect pests and maintaining grain quality of dry grains at 13% moisture and below. However, the feasibility and use of hermetic storage for grains at intermediate mid-moisture levels under the influence of the sub-Saharan African weather conditions is relatively unknown. Hermetic storage experiments were conducted on grade 1 "6297 and 6333 VT RIB" hybrid corn under controlled temperature conditions at 10 degrees centigrade and 25 degrees centigrade at target approximate moisture content levels of 11, 15, 18 and 21% wet basis for a total storage period of 6 months. Corn …