Food Science Commons^™

Activation Of Prorennin At Low Ph Values, Nazar A. Shukri

All Graduate Theses and Dissertations, Spring 1920 to Summer 2023

Rennin is the main milk-clotting enzyme in the fourth stomach of young calves. This enzyme has been crystallized and studied by several workers such as Hankinson, Berridee, and Ernstrom, and found to be heterogeneous. It is a proteolytic enzyme, which exhibits its maximum activity on hemoglobin, bovine serum albumin, and casein in the region of pH 3.4 - 4.0. It has a specificity similar to, but narrower than, that of pepsin.

Investigations Into Flavor Chemistry With Special Reference To Synthesis Of Volatiles In Developing Tomato Fruit (Lycopersicon Esculentum Mill.) Under Field And Glass Greenhouse Growing Conditions, K. B. Dalal

All Graduate Theses and Dissertations, Spring 1920 to Summer 2023

The common tomato of our garden belongs to the natural order Solanaceae and the genus Lycopersicum. The name from lykos, a wolf, and persica a peach, is given to it because of the supposed aphrodisiacal qualities, and the beauty of the fruit. By culture and use it is a vegetable, botanically it is a fruit and among the fruits, it is a berry being indehiscent, pulpy, with one or more seeds that are not stones.

Venison Flavor: Study Of Volatile Compounds In Cooked Deer Meat, Praful C. Vin

All Graduate Theses and Dissertations, Spring 1920 to Summer 2023

Venison meat has a characteristic flavor which is acceptable if mild but some venison has a strong and objectionable flavor. The subject is of practical importance where deer is hunted as sport and for food. Each year in the State of Utah, over 180,000 hunters go in search of deer and over 130,000 animals are killed. This contributes about 10 1/2 million dollars to the economy of the state from licenses, lodging, transportation and other expenses of hunting. The problem is not only important in Utah but also in the U.S.A. and other parts of the world where venison is …

Physiological And Biochemical Factors Influencing The Quality Of Canned And Freeze-Dehydrated Applesauce, Yuen San Lee

All Graduate Theses and Dissertations, Spring 1920 to Summer 2023

Applesauce has long been considered an important food product in the United States. Approximately 25 percent of the fresh apples used by the industry in the U.S. are converted into sauce. Recent statistics indicated a further increase in consumption (Canning Trade Almanac, 1964). The reason why so large portion of the crop have been utilized for sauce manufacture is that we can use the desirable varieties for blending techniques in making sauce, and its fine particle character has some advantages as a kind of baby food.

According to the U.S. standard grades of canned applesauce, Grade A (Fancy) applesauce should …

Effects Of Physiological Maturation And Storage On Physical And Biochemical Changes In Peach (Prunus Persica S. And Z.) And Apricot (Prunus Armeniaca L.) Fruits, Pralhadrao Bhimarao Deshpande

All Graduate Theses and Dissertations, Spring 1920 to Summer 2023

Peaches and apricots are important fruit crops in Utah. They are shipped to distant markets in Los Angeles, Chicago, New York, and several other places. These fruits may stay in the market channels for 2 to 4 weeks before they reach the consumer, and sometimes are held at the retail center at temperatures as high as 70-90° F. Decay of these fruits has been a serious problem facing shipping agencies, grocery stores, and the roadstand industry (Salunkhe, 1960).

The quality of fresh as well as processed fruit is influenced by the stage of maturity at picking. Bedford and Robertson (1955), …

Influence Of Temperature On Protein, Moisture And Fat And Some Other Factors In Charcoal Broiled Meats, Ilene C. Savage

All Graduate Theses and Dissertations, Spring 1920 to Summer 2023

Due to the increasing popularity of outdoor cooking of meat, there is interest in determining the chemical and physical changes that occur during the charcoal broiling process. Of particular interest is the effect of these changes upon the quality of the broiled meat. Although broiling is not a new method of cooking meat, a review of the literature revealed few reports of scientific work on broiled meats. Some work has been done on the effect of different cooking methods on weight losses, tenderness, palatability, thiamine, protein content, but no reports were found relating surface temperature and cooking time to rate …

Effects Of Pre- And Post-Harvest Applications Of 6-Furfurylaminopurine And N6-Benzyladenine On Physio-Chemical Changes In Lettuce (Lactuca Sativa L.), Hussein Ibrahim El-Mansy

All Graduate Theses and Dissertations, Spring 1920 to Summer 2023

The extent and nature of physio-chemical changes that take place in detached leaves after harvest and during storage have been reviewed and discussed by Osborne (1962) and Rogers (1955). These changes include loss of moisture (Wittwer et al., 1962), chlorophyll degredation (Person et al., 1957), Protein loss (Thimann and Manmahan, 1960), and result in subsequent appearance of the visual manifestations of senescence of plant tissues.

As lettuce, like most leafy vegetables, deteriorates rapidly and steadily after harvest. Loss of quality is inevitable and can only be minimized by rapid handling and with the best possible storage conditions (Pratt …

Effects Of Hydro-Cooling, Chemicals, And Packaging Treatments On Refrigerated-Life And Quality Of Sweet Cherries And In Vitro Effects Of Chemicals On Selected Fungi Responsible For Fruit Deterioration, Joseph Yungsheng Do

All Graduate Theses and Dissertations, Spring 1920 to Summer 2023

As the population tends to urbanize, the potential consumer market of fresh produce becomes distant from the producing farm. This distance brings to growers and handlers the problems of how to keep their fresh products unspoiled after harvest and during transit period of shipping, and how they can be delivered to the specified destination without substantial deterioration. It is the common interest of fruit growers, shippers, wholesalers, and retailers that the shelf-life of fresh fruit be prolonged to increase sales.

Sweet cherries are one of the important fruit crops in Utah. Being highly perishable, fresh sweet cherries have relatively short …

Factors Influencing The Quality And Palatability Of Venison In Utah, Flora H. Bardwell

All Graduate Plan B and other Reports, Spring 1920 to Spring 2023

Outdoor recreational activities dealing with the pursuit of game is exceedingly popular today and its popularity is increasing each year. Annually over 180,000 hunters go afield in Utah in search of deer. There is harvested in the state over 12,000,000 pounds of dressed venison from Utah deer herds each fall. These hunters contribute 10.5 million dollars to the economy of the state for licenses, lodging, transportation and other expense of hunting.

Deer hunting is often done by the amateur, who with little or no experience has few or improper tools or information for dressing and caring for his game, and …

A Study Of The Effects Of Mastitic Milk On The Quality And Yield Of Cheese, Clayton Shirl Huber

All Graduate Theses and Dissertations, Spring 1920 to Summer 2023

Mastitis is found to some degree all over the world where cows are used for milk production. It could be classed as one of the most perplexing problems of milk production in the airy industry. The loss to the producer and the manufacturer is of considerable importance.

Today sub-clinical mastitis is probably the most common form. This type of infection is commonly so mild that it passes without recognition. It will be investigated in this study.

The influence of mastitis on milk composition has not been studied extensively. Very little research has been done on the influence of mastitic milk …

The Effects Of Cooking Temperature And Stage Of Doneness On Some Factors In Broiled Beef, Carmencita Salvosa

All Graduate Theses and Dissertations, Spring 1920 to Summer 2023

Broiling is cooking tender cuts of meat by radiant heat from hot coals, a gas flame, or an electric element. Steaks and chops for broiling are from 1 to 2 inches thick.

Broiling as a method of cooking mat is not new, but the directions for the process are the result of individual trial and error testing and are often in conflict. Current interest in indoor and outdoor broiling, particularly in Western United States, emphasizes the need for better information. There is no measuring device for surface heat during broiling and thus little research on the relationship of surface temperature, …

A Study Of The Manufacture Of Frozen Desserts From Dry Ingredients, Shihadeh H. Dajani

All Graduate Theses and Dissertations, Spring 1920 to Summer 2023

In many parts of the world where milk production is limited, there is an opportunity to process dairy foods from imported concentrated milk products. Dry ingredients can be shipped conveniently and some can be stored several months generally without deterioration. In these milk deficient areas, dried ingredients of good quality and with proper processing should increase the use and consumption of dairy products.

A large supply of high quality milk by-products which are fit for human consumption are available in the world today.

Many investigators and manufacturers have used dried milk by-products as a source of milk solids in frozen …

Studies On Eating Quality Of Meat: I. Palatability And Tenderness Of Lamb: Ii. Tenderness Of Turkey, Georgia C. Lauritzen

All Graduate Theses and Dissertations, Spring 1920 to Summer 2023

Protein was the first substance recognized as a vital part of living tissue. About 18 percent of the human body is in the form of protein, and certain protein constituents can be obtained only from dietary sources. Since meat is the chief source of protein in the normal diet, this study was aimed primarily at factors influencing quality of meat. The problem included two particular meats, lamb and turkey.

The per capita consumption of lamb in the United States is lower than that for any other meat. In 1944 in the United States 6.7 pounds of lamb were eaten per …

Influence Of Temperature And Rate Of Heat Penetration On Some Factors In Charcoal Broiled Porterhouse Steak And Ground Beef, Geraldine Irvine

All Graduate Theses and Dissertations, Spring 1920 to Summer 2023

Charcoal broiling is becoming an increasingly popular method for cooking meat. Little scientific work has been done in this area. Information presently available on charcoal broiling consists of broad generalizations which have developed from trial and error testing. With the current interest in charcoal broiling, there is a need for more factual, scientific information as to the proper procedure.

Cooking method affects palatability and nutritive value of meat. Chemical and physical changes occur during the cooking process and the reactions which take place are not fully known or understood. Each cooking method has a specific effect upon meat due to …

Thermal Degradation Of Pigments And Relative Biochemical Changes In Cherries And Apricots, K. B. Dalal

All Graduate Theses and Dissertations, Spring 1920 to Summer 2023

The extent and nature of biochemical changes that take place in canned fruits during storage temperatures above freezing have been reviewed and discussed by Pederson, et al. (1947). These changes include loss in nutritive value, e.g. ascorbic acid, thiamine (Brenner, et al., 1948) and deterioration of color (Tressler, et al., 1955). Bauernfeind (1953) reported that canned peaches, apricots, and sweet cherries, after a few months of storage at 70°F, frequently undergo changes such as destruction of anthocyanin and carotenoid pigments with the subsequent formation of brown colored compounds. Darkening of fruit-color eventually results in their unacceptability at …

Quality Evaluation Of Certain Fruit Jellies And Syrups Prepared With Sucrose, Sorbitol, And Synthetic Sweeteners, Sandra Louise Day

All Graduate Theses and Dissertations, Spring 1920 to Summer 2023

Body weight is fast becoming the major health problem in the United States. Recent estimates of the number of weight conscious people in the United States are now up to 75 million. One year ago the estimate of overweight individuals was 60 million Americans who were overweight or should be concerned about watching their weight. There are also two million known diabetics who must control their disease and body weight by a restricted caloric intake.

An Evaluation Of Antibiotics Upon Selected Dairy Organisms, Roy Brog

All Graduate Theses and Dissertations, Spring 1920 to Summer 2023

This study was designed to answer a three-fold purpose. Primarily, it has endeavored to measure the inhibitory effect of three antibiotics (potassium pencillin, dihydrostreptomycin, and oxytetracycline) on lactic acid producing organisms. The lactic acid-producing organisms include Streptococcus lactis, Streptococcus thermophilis, and Lactobacillus bulgaricus.

The determination of an effective dose of a given antibiotic which will inhibit 50 percent of the lactic acid-producing organism (E.D.₅₀) will be established. A 50 percent cut in acid development will certainly lead to an inferior product.

The secondary purpose has related to the detection of inhibitory substances (antibiotics) in milk. What is …

A Study Of A Bacterial Cause Of The Late Gas Defect In Cheddar Cheese, Rulon A. Chappell

All Graduate Theses and Dissertations, Spring 1920 to Summer 2023

More of the manufacturing milk purchased from Utah's dairy farms is used for the production of cheese than for any other product. Approximately eleven and one-half million pounds of cheese were produced in Utah in 1959, of which more than half was cheddar. Many problems are encountered in the production of A-grade cheddar cheese. One of the most important causes of the reduction in grade is the late gas defect which accounts for about 50 percent of the cheese grading below A-grade. To increase the percentage of A-grade cheddar cheese in Utah, the late gas problem should be solved. The …

The Effect Of Feeding Fluoride On Some Enzymes Of Bovine Tissues, Prasertsri Sitachitt

All Graduate Theses and Dissertations, Spring 1920 to Summer 2023

Fluorides are usually found in nature as constituents of soils, water, and the tissues of animals. Fluorite or fluorspar (CaF₂), cryolite (Na₃AlF₆), apatite (3 Ca₃ (PO₄)₂ CaF₂) and sedimentary phosphate rocks are among the principle minerals containing fluorides found in nature. Traces of fluorides also occur in domestic water supplies in nature and also by induction in vegetation and animal feeds. From 0.5 ppm to 1.5 ppm of fluorides in drinking water is the range found to be beneficial in reducing the incidence of tooth decay in man. …

The Hydrogen Peroxide Catalase Treatment Of Milk For Swiss Cheese Manufacture, Theodore Ricks Kowallis

All Graduate Theses and Dissertations, Spring 1920 to Summer 2023

Various temperatures and concentrations of the hydrogen peroxide catalase treatment of milk were studied in an attempt to discover the optimum temperature and concentration that would destroy unfavorable organisms and yet allow favorable ones to grow. The Federal Food and Drug Administration in their November, 1959, Definitions and Standards of Cheeses and Cheese Products states that "the amount of the hydrogen peroxide solution used shall be such that the weight of the hydrogen peroxide added thereby does not exceed 0.05 percent of the weight of the milk treated." Within the maximum level allowed, it was found that in day old …

Studies On Acceptability And Refrigerated-Life Of Certain Gamma-Irradiated Fresh Strawberries And Cherries, Norma Ward Pierson

All Graduate Theses and Dissertations, Spring 1920 to Summer 2023

From the beginning of time, the history of man has been his struggle to obtain food. After many thousands of years, this is still a major problem which confronts the peoples of the earth. Although much food is available on earth, a great deal never benefits mankind because of deterioration and spoilage. Various kinds of spoilage cause a million tons of grain to be wasted each year. Man has learned to control and overcome some of these destructive forced through a variety of methods of food preservation. Some forms of preservation such as drying, salting, and so forth, probably have …

A Study Of Hot Brine Treatment In Making Cheese From Antibiotic Milk, Robert E. Howe

All Graduate Theses and Dissertations, Spring 1920 to Summer 2023

The cheddar cheese industry is continually confronted with the problem of manufacturing cheese from milk in which tile acid development is slow or non-existent. In recent years, many antibiotics have been used as a treatment for mastitis. Penicillin, streptomycin, and aureomycin are some of the more prominent antibiotics used for this purpose.

The Effect Of Feeding Various Levels Of Fluoride To Dairy Cattle On Their Pepsin Activity, Hassan Sabeti-Rahmati

All Graduate Theses and Dissertations, Spring 1920 to Summer 2023

In certain industrial areas fluorides are present in various amounts in the atmosphere. These fluorides are liberated by industrial processes at high temperature in treatment of materials containing fluoride, either as a natural impurity, or as added material for technical purposes. Equipment and procedures have been installed in many plants to reduce the output of fluorides significantly, yet forage and hay grown near the plants may contain elevated amounts of fluorides. The feeding of such material to young livestock for many months may cause fluorosis or chronic fluoride poisoning. Some springs contain a high concentration of fluorides and the continuous …

Effects Of Beta Rays, Gamma Rays, And Hydrochloric Acid On Tubers Of Jerusalem Artichoke, Subhi Al-Sammarai

All Graduate Theses and Dissertations, Spring 1920 to Summer 2023

Levulose (D-fructose, fruit sugar), C₆H₁₂O₆ is a white crystalline ketohexose. This sugar has distinctive properties which make it of commercial interest. It is more costly than ordinary table sugar (sucrose). Levulose is characterized by a high degree of sweetness (6), great solubility (20), and medical usefulness when administered intravenously. Joslin (21) and Root and Baker (32) found levulose to be of great value in the treatment of diabetes. According to Daniel (8), it is assimilated and oxidized more quickly than sucrose, supplying the necessary energy requirements for the human system. Additional uses of levulose have …

Effects Of Gamma Radiation On Asparagus And Tomatoes, Arthur L. Rivers

All Graduate Theses and Dissertations, Spring 1920 to Summer 2023

Since growers are generally unable to produce food the year-round, preservation of available food by the growers and processors has continued to challenge the minds of these men and their scientific cohorts. Even the consumer is subject to this problem and mist rely on those from. whoa he receives food as to its present and eventual condition. Many methods of preservation have been used such as pickling, drying, smoking, canning, and freezing. Most of these preservation methods require excessive handling and/or extensive storage facilities.

A Study Of Delayed Gas Formation In Cheddar Cheese, Mark E. Oldham

All Graduate Theses and Dissertations, Spring 1920 to Summer 2023

During recent years, the dairy industry has been aware of a defect in Cheddar cheese known as "late gas". This causes the mechanical openings to enlarge and become shiny. In Cottage cheese the defect exhibits itself in a general lowering of the grade and quality of the finished product.

Workers in the industry have related this defect to the starter culture, although contamination of milk, equipment and cultures may also be a source. They conclude that with a source of good quality milk and proper manufacturing procedures and efficient sanitation methods, the defect may persist.

Whichever source the defect stems …

Starch Grain Characters, Amylose, And Amylo-Pectin Contents In Relation To Pollination Time And Formation Of Cotyledons In Phaseolus Lunatus L. And Phaseolus Polystachyus L., Amrik Singh Dhaliwal

All Graduate Theses and Dissertations, Spring 1920 to Summer 2023

Beans are an important source of carbohydrates, proteins, minerals, and vitamins for millions of vegetarians in the world, especially in Asia. The quality and harvesting time of beans depend upon the purpose for which the beans are used. For example, for canning and freezing the beans should be harvested when they are neither starchy nor watery but should be sugary. The processing industry in Asia is not highly developed. Hence, the food is usually preserved by sun drying. Sun dried beans are often consumed the year around.

Pod setting is a problem in lima beans and in various other crops. …

Effects Of Gamma-Radiation On The Quality And Shelf-Life Of Certain Fruits, Diane Weber Box

All Graduate Theses and Dissertations, Spring 1920 to Summer 2023

The story of the development of food preservation is as old as the story of man. Cavemen and nomadic tribesmen have little heed to food preservation. They threw away the food left when their hunger was satisfied and searched for more when famished . However, from the time men began to settle down and have permanent homes, the need for some means of retarding food spoilage has been evident.

A Method For Determining Proteinase Activity, Bhupendra V. Randeria

All Graduate Theses and Dissertations, Spring 1920 to Summer 2023

Enzymes play a very important role during the ripening process of the cheese. Enzymes are important in producing the body, texture, and flavor of the cheese. The breakdown of carbohydrates, fats, and proteins by added enzymes into different end products during the ripening of the cheese aids the process and may reduce time. The characteristic flavors of different varieties of cheeses are influenced by enzyme action. Some enzyme like proteinases can be used to improve the body, texture, and the flavor of the cheddar cheese. Addition of these enzymes during cheddar cheese making may shorten the ripening period. In order …

The Effect Of Nutritional Education On The Food Habits Of High School Students, Gladys C. Hyer

All Graduate Theses and Dissertations, Spring 1920 to Summer 2023

"From the day that Adam and Eve shared an apple in the Garden of Eden, food and the partaking of food have been of infinite significance in the life of man."

There is a growing concern among nutritionists and others about the food habits of teenagers, Although the United States is considered to be the best fed nation in the world, there is an important group of our population, abut 16,000,000 teenagers, who have alarmingly poor food habits.