Food Chemistry Commons^™

Influence Of Pre-Fermentation Inoculations With Leuconostoc Mesenteroides And Lactobacillus Plantarum On Physico-Chemical Properties Of Fresh And Dehydrated Sauerkraut, William T. Nabors

All Graduate Theses and Dissertations, Spring 1920 to Summer 2023

The effect Leuconostoc mesenteroides and Lactobacillus plantarum has on the physical and chemical properties of fresh and dehydrated sauerkraut was tested. Sauerkraut inoculated with L. plantarum was slower in fermenting and significantly lower in acidity and higher in pH. Dehydration of sauerkraut by freeze-conventional hot-air and micro-wave processes produced a significant loss in volatile components, ascorbic acid , lactic acid and an increase in pH. Each of the dehydration processes caused browning of the sauerkraut . These changes were less with freeze-drying and increased with conventional hot-air drying and microwave drying. Gas-liquid chromatography confirms the loss of volatile components …

Effects Of Ripening Processes On Chemistry Of Tomato Volatiles, Bharat Manu Shah

All Graduate Theses and Dissertations, Spring 1920 to Summer 2023

Investigations were carried out to isolate, identify, and to characterize, major volatile components of tomato fruit. Simultaneously, the confirmation was extended to the reported tomato volatiles. The volatile extracts from field- and artificially-ripe fruits were compared qualitatively as well as quantitatively. The changes which occurred in the volatile components of the fruit at the onset of senescence also were delineated.

A typical chromatogram from field-ripe tomatoes contained 60 peaks. The functional group properties of individual peaks were derived by chemical analysis. The short-chain (C₃-C₆) alcohols represented 10 per cent, aldehydes and ketones 32 per cent, and …

Adaptive Changes Of Some Enzyme Activities In Rats And Humans To Dietary Protein, Jung Ja Kim

All Graduate Theses and Dissertations, Spring 1920 to Summer 2023

A study of the adaptive changes of some enzyme activities to the dietary protein intake was made in the liver, kidney, and pancreas of rats and serum of humans.

The rats fed the 40 per cent casein diet had a higher rate of weight gain and the weights of the liver and kidney were higher than in the rats fed the 10 per cent casein diet.

Three enzymes involved in the elimination of excess nitrogen from the body were found to show a similar response to increased dietary protein intake. These enzymes were: D-amino acid oxidase in the kidneys, arginase …