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Filtering by: Advisor Wiegand, Ernest H. Remove constraint Advisor: Wiegand, Ernest H. Language English [eng] Remove constraint Language: English [eng]

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Influence of sulfur dioxide, calcium and hydrogen ion concentration in dyeing cherries

Creator:

Strachan, Charles Campbell

Resource Type:

Masters Thesis

Full Text:

appreciation to Professor Ernest H. 1iegand under whose direction this study was made; to J. C. Moore for
The preservative action of ionic silver on fruit juices

Creator:

Pentzer, Donald John

Resource Type:

Masters Thesis

Full Text:

appreciation to Professor Ernest H. Wiegand under whose direction the work was undertaken; to Dr. W. S
The utilization of apple pomace

Creator:

Bell, James Carscallen, 1881-

Resource Type:

Masters Thesis

Full Text:

extent accordin to the variety and stte of ripeness of the fruit." Atwood and Davidson have h given
Pilot plant production of methane by anaerobic fermentation of pear waste

Creator:

Duggan, Kenneth Everett

Resource Type:

Masters Thesis

Full Text:

. Si^gaai* ^es,^ of %h# Stood technology ©©parimeat, Sr. Tfeooi©© 8» WiTea,. Assi;gt.aat Profd08or
Observations on the purchase, inspection, and preparation of vegetables for group feeding at certain army air bases

Creator:

McIntyre, Ethel Mae

Abstract:

Since vegetables are of such importance in the nutrition of human beings, it is natural that they should play a large part in Army feeding. They are high in food value. The different kinds vary widely in their energy values; some-- like potatoes--are high in carbohydrates, others--like lettuce and cucumbers--...

Resource Type:

Masters Thesis

Full Text:

'Wishes to express her appreciation to Professor Ernest H. Wiegand~ Head of the Department of Food
Spectrophotometric and chromatographic studies of the principal pigments in evergreen blackberries and Alicante Bouschet grapes

Creator:

Yang, Ho-Ya, 1912-

Abstract:

Spectrophotometric and chromatographic methods were employed to study the principal pigments in Evergreen blackberries and Alicante Bouschet grapes. Observations were made on the following items: 1. Juices expressed from the grape and blackberry 2. Principal pigments isolated from the grape and blackberry. 3. Wines made from the grape and blackberry....

Resource Type:

Dissertation

Full Text:

Redacted for privacy The author WiShes to express his aincere appreciation to Professor E. H. Wiegand
The color reaction of dextrose with the anthocyan pigments of frozen strawberries

Creator:

Miller, Wallace J.

Resource Type:

Masters Thesis

Full Text:

express his sincere appreciation to Professor Ernest H. Wiegand under whose direction this work was
Utilization of surplus Italian prunes

Creator:

Fenner, Keith Peck, 1914-

Abstract:

Prune growers of Oregon are faced with the prospect of large crops and surpluses for the next few years. These surpluses will probably be felt in both fresh and dried prunes. This thesis presents the results of an investigation to find. new markets and new products which will be of...

Resource Type:

Masters Thesis

Full Text:

guidance offered during this investigation by Professor E. H. Wiegand, Professor T. Onsdorff, and other
Methane production by anaerobic fermentation of pear waste

Creator:

Lambrecht, William Anthony

Resource Type:

Masters Thesis

Full Text:

AcmoMMmmw fh® author is grateful to S* B« Wiegaai* H©ad of t&e FOcS f©ctoology Dapartmeat^ Oragoa State
The potentialities of certain chemical compounds as food preservatives

Creator:

Lau, Shiu Chi

Resource Type:

Dissertation

Full Text:

©utop©f stmSi^sj to Ms?. S. C» Babl for hi® h®lp in setting up the a©ut© toxicity trialGf- to Bs

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Academic Affiliation

Horticulture5
Food Industries3
Food Technology1

Advisor

Wiegand, Ernest H.10
Wiegand, E. H.2

Commencement Year

Commencement Year range begin – Commencement Year range end

Current results range from 1920 to 1950

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Creator

Yang, Ho Ya, 1912 2
Bell, James Carscallen, 1881 1
Cobb, Earl Kendall1
Duggan, Kenneth Everett1
Fenner, Keith Peck, 1914 1
more Creators »

Date

Date range begin – Date range end

Current results range from 1920 to 1950

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Decade

1950-19591
1940-19496
1930-19394
1920-19291

Degree Field

Food Technology4
Food Industries3
Horticultural Products3
Food Products Industries2

Degree Level

Master's10
Doctoral2

Degree Name

Master of Science (M.S.)9
Doctor of Philosophy (Ph.D.)2
Master of Arts (M.A.)1

File Format

pdf1

Language

English [eng][remove]12

Non-Academic Affiliation

Oregon State University. Graduate School12

Peer Reviewed

No12

Resource Type

Masters Thesis10
Dissertation2

Rights Statement

Copyright Not Evaluated11
No Copyright - United States1

Subject

Canning and preserving2
Dextrose2
Food preservatives2
Methane2
Anaerobic bacteria1
more Subjects »

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