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Acetaldehyde and alcohol production in frozen snap beans and their relation to off-flavour formation.

Off-flavour development in raw or underblanched vegetables occurring as a result of an imbalance in the enzyme reactions was recognized early in the development of the frozen vegetable industry by Joslyn (1930), Tressler (1932) and Diehl and Berry (1933). Since then, numerous investigations have been carried out on various aspects of this problem but the reactions involved are still largely unknown. The investigators seem to agree that off-flavours are due to an enzymatic process because they do not develop in properly blanched vegetables.

Identiferoai:union.ndltd.org:LACETR/oai:collectionscanada.gc.ca:QMM.113395
Date January 1961
CreatorsFuleki, Tibor.
ContributorsDavid, J. (Supervisor)
PublisherMcGill University
Source SetsLibrary and Archives Canada ETDs Repository / Centre d'archives des thèses électroniques de Bibliothèque et Archives Canada
LanguageEnglish
Detected LanguageEnglish
TypeElectronic Thesis or Dissertation
Formatapplication/pdf
CoverageMaster of Science. (Department of Agriculture.)
RightsAll items in eScholarship@McGill are protected by copyright with all rights reserved unless otherwise indicated.
Relationalephsysno: NNNNNNNNN, Theses scanned by McGill Library.

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