Food Science Commons^™

Ethoxyquin For The Control Of Scald Of Granny Smith Apples, Frank Melville

Journal of the Department of Agriculture, Western Australia, Series 4

WEST AUSTRALIAN Granny Smiths are prone to the storage disorder superficial scald, which can appear after as little as 3 1/2 months storage.

Control measures are now available, the most recent development being the use of the chemical scald inhibitors, ethoxyquin and diphenylamine.

The Art Of Making Jams And Jellies. Part 2, O. Evans Scott

Journal of the Department of Agriculture, Western Australia, Series 4

IF a jam does not turn out well it is important to nkow why so that the jam-maker can confidently correct the error next time.

Most of the trial and error of grandmother's day has been eliminated by the knowledge now available.

The Problem Of Pesticide Residues In Animal Products, J Craig

Journal of the Department of Agriculture, Western Australia, Series 4

. . . a summary of the present position concerning pesticide residues in animal products, and recommendations for pest control measures which will avoid residue accumulation.

The Art Of Making Jams And Jellies, O. Evans Scott

Journal of the Department of Agriculture, Western Australia, Series 4

JAM-MAKING is a traditional art of Australian country homes and has its reward in economy and a supply of food with extra appeal.

It can also provide items otherwise unobtainable, such as quondong jelly or rosella jam if you are lucky enough to have access to any of these delicious jam-making fruit.

Adsorption Of Free Fatty Acids On Cells Of Certain Microorganisms, R. B. Maxcy, C. W. Dill

Department of Food Science and Technology: Faculty Publications

Information on the inhibitory effect of free fatty acids was sought by growing lactic streptococci in the presence of labeled fatty acids and collecting the cells on membrane filters. The distribution of the radioactivity indicated adsorption by the bacteria. As the number of cells in the growth medium increased, accumulation of radioactivity with the cells on the filter increased. The cells accumulated less than one-tenth as much radioactivity from sodium butyrate as from lauric acid. Washing the cells on the filter with water decreased radioactivity. More complete elution of the radioactivity was obtained by filtering the mixture after it was …

A Two Year Course Outline In Quantity Foods For Intermountain High School Girls, June C. Larson

All Graduate Theses and Dissertations, Spring 1920 to Summer 2023

The Bureau of Indian Affairs has recently completed or is now in the process of building 19 new grade schools on the Navajo reservation. Some of these schools are boarding schools, and some are day schools, but each new school needs school lunch personnel. To meet this need intermountain School added to their curriculum a course in Quantity Foods to be given to Junior and Senior High School girls as a two year vocation. This necessitated the development of a 2 year course outline for the 2 year Quantity Food class, which gave the girls 4 hours daily practical training …

Potentiometric Measurement Of Sodium Chloride In Cheese, Seyed-Hossein Salimi

All Graduate Theses and Dissertations, Spring 1920 to Summer 2023

The salt content of cheese is usually determined by the American Dairy Science Association (ADSA) (26) procedure. This method is based upon the determination of chloride in the sample, and results are expressed as per cent sodium chloride. The presence of chlorides in cheese other than sodium chloride would introduce error in the results. However, in practice this is not serious except where relatively large amounts of CaCl₂ are added to the cheese milk.

In determining the NaCl in cheese, one would be as justiied in basing his results on sodium analysis as on chloride analysis. An exception would …

Breeding And Roasting Temperature As Related To Beef Tenderness And Other Quality Factors, Ruth Ann B. Jenson

All Graduate Theses and Dissertations, Spring 1920 to Summer 2023

According to the 1964 census the production and sale of livestock provided a major source of income in the state of Utah. Twenty-three of the state's twenty-nine counties received more than 40 percent of their total farming income from livestock sales in 1959. According to Taylor (1965) this is expected to increase even more. In studying the economic sources within Utah, it becomes evident that many of the state's farmers and ranchers depend heavily on the sale of livestock for their livelihood. Upon observing this fact, Taylor (1965) states that farm income will depend just as heavily on the sale …

Some Biochemical Changes Occurring In Tomato Fruit Ripened By Several Treatments, Arthur A. Boe

All Graduate Theses and Dissertations, Spring 1920 to Summer 2023

The ripening of fruit, aside from its economic consequence, is of importance in the study of the development and physiology of plants. The fruit, being the reproductive organ of the plant, is fundamentally necessary for the continuation of the species. The production of fruit is also of major economic importance.

The fruit is nurtured, not only by its own ability when young to produce carbohydrates by photosynthesis, but also by the translocation of sugar and other compounds produced in the leaves. While young, the fruit appears to function as the modified leaf that it is believed to be. It is …

Cholesterol Levels In Serum And 5Β – Pregnane – 3Α,20Α - Diol In Urine Of University Students, Gertrude Kuei-Shu Chiang

All Graduate Theses and Dissertations, Spring 1920 to Summer 2023

Since there is a high incidence of coronary heart disease in humans of middle-age and older in the United States, and the mortality of this disease is still increasing, a great deal of research has been done in this field. Although many theories have been formulated concerning the cause of atherosclerosis, it is a very complex disease, and appears to be influenced by many factors. Disturbed lipid metabolism is widely believed to be involved in the development of the vascular lesions found in arteriosclerosis, although the nature and origin of the disturbance is unknown. The mechanism for the elevation of …

A Comparison Of Tests Used In The Selection Of Milk, Roger L. Stephens

All Graduate Theses and Dissertations, Spring 1920 to Summer 2023

The selection of milk has for many years been based upon the use of bacteriological tests such as the standard plate count, methylene blue, and resazurin tests. Such tests demoted the numbers of bacteria in milk and thus were well accepted as a close correlation of sanitary practices on the farm.

However, improvements in equipment, cleaning procedures, sanitizers and handling methods have greatly improved milk quality over the past decade. The farm bulk tank is a much more efficient system of cooling use in many areas. However, its very efficiency in cooling milk poses many new problems for those engaged …

How To Pickle Your Own Olives, K T. Whitely

Journal of the Department of Agriculture, Western Australia, Series 4

Are you one of the increasing number of people who planted olive trees a few years ago, with an eye to a future ample supply of tasty pickled olives? If so, your trees will now be starting to bear useful crops and you will be interested in this article on . . .

THE increased number of people who now have their own olive trees and also the increased availability of good pickling olives on the local market has produced a rising interest in pickling olives.

Operation And Management Guides For A Dairy Manufacturing Plant, Mohammad Valanejad

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

The dairy and food industries have become highly technical and almost completely mechanized. They also ranked as one of the greatest industries in the country at the present time and represent an investment of many billions of dollars.

The rigid health department regulations, together with the special processes required, call for many types of specialized equipments and procedures. Most of the processes require heat, power, and refrigeration. More exact control of processes, as well as more efficient operation, have become increasingly important as these industries have matured and as competition has become keener. Material handling and automation are major developments …

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.

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 …

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 …

Effects Of Variety, Maturity, And Storage On Quality And Nutritive Value Of Certain Processed Fruits, Captain Noel Scholes Schvaneveldt

All Graduate Theses and Dissertations, Spring 1920 to Summer 2023

The fruit production industry is of significant economic importance in the state of Utah. The annual receipts by the producers of fruit is usually between $3,000,000 and $5,000,000 according to Utah Agricultural Statistics (1963). With the farmer receiving only about 38 percent of the consumer's dollar this amounts to approximately $9,000,000 to $15,000,000 total contribution by the fruit industry. The recent trend, however, is a slight reduction in acreage, number of farms, and total production of fruit.

One of the major problems of the fruit industry and all agriculture in the state is the small size of the farms. In …

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.

Interrelationships Of Certain Metabolic Responses To Threonine Deficiency And To Various Dietary Carbohydrates In The White Rat, Elizabeth Bright

Journal of the Arkansas Academy of Science

No abstract provided.

Effects Of Saturated And Unsaturated Long Chain Fatty Acids On Various Components Of Lipid And Carbohydrate Metabolism, Joyce T. Burgess

Journal of the Arkansas Academy of Science

No abstract provided.

Effect Of Dietary Galactose Vs. Glucose With Corn Oil And With Hydrogenated Coconut Oil On Various Metabolic Functions In Rats, Mabel R. Coleman, Catherine Carroll

Journal of the Arkansas Academy of Science

No abstract provided.

The Effect Of Seaweed Meal On Yolk Colour, B R. Vale, P. Smetana

Journal of the Department of Agriculture, Western Australia, Series 4

Could seaweed, plentiful on local beaches, be used to improve egg yolk colour?

This article gives the results of experiments at the Department's Poultry Research Station.

Copper In West Australian Butter, D N. Tulloch

Journal of the Department of Agriculture, Western Australia, Series 4

A SURVEY was conducted throughout 1963 to determine the copper content of West Australian butter.

Samples were collected about three times monthly from each of the seven W.A. butter factories and examined in the Dairy Laboratory of the Department of Agriculture.

Mastitis : Its Prevention And Control. 1. The Udder In Health And Disease, F C. Wilkinson

Journal of the Department of Agriculture, Western Australia, Series 4

This is the first of a series of four articles on mastitis which will appear in consecutive issues of the Journal of Agriculture.

This is an introductory article describing the cow's udder in health and disease.

The Cost Of Achieving Egg Yolk Colour, P Smetana

Journal of the Department of Agriculture, Western Australia, Series 4

The W.A. Egg Marketing Board has decided to increase its egg yolk colour bonus from Id. to 3d. a dozen from April 5, at the same time raising the qualifying colour standard.

This article presents an interesting study of the methods and costs of achieving deeper yolk colours.

Everyday Cookery : A Recipe Supplement To Woman's Hour Talks, Freda Cowell, Fanny Cradock [Et Al.]

Pamphlets

A BBC Publication, published as a recipe supplement to Woman's Hour radio show. Contributors Freda Cowell, Fanny Cradock, Muriel Downes, Pauline Chamont, Ruth Morgan and Katie Stewart.

Contains recipes for casseroles, steak and kidney Pie etc. plus advice on home baking.

Factors Affecting The B-Vitamin Content Of Cottage Cheese, Gary Dean Reif

Department of Food Science and Technology: Dissertations, Theses, and Student Research

The purpose of this study was to investigate the vitamin content of Cottage cheese and to study the factors which may alter the content of certain B-vitamins. The specific objectives were as follows:

1. To determine the niacin, B₆, B₁₂ and folic acid content of skimmilk and Cottage cheese and the retention of those vitamins in the curd from the milk.
2. To study the synthesis of niacin, B₆, B₁₂ and folic acid during the 16-hr setting period used in making Cottage cheese, and to determine whether the vitamin synthesis by the starter was partly responsible …

A Workshop Plan For Food Service Supervisors In Seventh-Day Adventist Institutions In Mexico, Marian Anne Fedak

Loma Linda University Electronic Theses, Dissertations & Projects

It is desirable in any dietary service to produce high quality and nutritious food within reasonable cost. Any training which the food service supervisor may receive in administration, nutrition and food preparation will aid in achieving this goal. No training program for food service supervisors in Seventh-day Adventist institutions in Mexico has been available. The plan for a two week workshop for food service supervisors was thus developed as a step toward meeting this need.

Principles on techniques of conducting workshops have been discussed.

An investigation was made into Mexican agricultural trends, food habits and nutritional status to present information …

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 …