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Filtering by: Academic Affiliation Food Industries Remove constraint Academic Affiliation: Food Industries

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Methods of taste testing

Creator:

App, Jean

Resource Type:

Capstone Project

Full Text:

Joun Ap:i Oregon state Colle:i:e - Department of Food
Investigations of the cracking problem in brining of sweet cherries

Creator:

Wiegand, Ernest H., Norton, C. E., and Pentzer, D. J.

Abstract:

For many years brined cherry stocks for eastern maraschino cherry processors were almost entirely imported from Italy and France. Only small quantities were barreled on the Pacific Coast for local use. Today that situation is almost entirely reversed. With the aid of a protective tariff on brined and processed cherries...

Resource Type:

Technical Report

Full Text:

. ~ PENTZER Department of Food Products Industries, Oregon State College, Corvallis, Oregon (Received for
Sugar penetration in preserving fruits

Creator:

Cobb, Earl Kendall

Resource Type:

Masters Thesis
The effect of dextrose upon weight and volume in the manufacture of maraschino-type cherries

Creator:

Yang, Ho-Ya, 1912-

Abstract:

Ten, twenty, and thirty percent of dextrose were used in place of sucrose to preserve the Maraschino-type cherries because of the expectation that the smaller sized molecules would enter the cherry tissue more readily and thus increase the weight and volume of the fruit. Other samples, sucrose and percent dextrose...

Resource Type:

Masters Thesis

Full Text:

AN ABSTRACT OF TJI OF Ho-ya Yang L.. S. Food Industries
A study of the yellow discoloration of canned oysters

Creator:

Shockey, Charles Floyd

Abstract:

The yellow discoloration in canned oysters, which appeared after several months of storage, has been proven to be due to carotenoid pigments which were contained in the liver of the oyster. It was found after making carbon disulfide extractions of the liver and of the discolored tissue from canned oysters...

Resource Type:

Masters Thesis

Full Text:

Food Induetrte Dep,rtent In Charge of Maor :. Chairman of choc1 Graduate Committee Chairman of
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
Nitrogen deficiency in relation to spoilage of the blueberry, Vaccinium ovatum

Creator:

Litwiller, Earl Milo

Resource Type:

Dissertation

Full Text:

, lead of tke Food laduatriee Begoytroont, imdor lahoee «iireotton tibia reBearefc raao uadortaken
Effect of replacement sugars on viscosity of fruit preserves

Creator:

Madsen, Herbert Stanford, 1909-

Resource Type:

Masters Thesis

Full Text:

* Srotm® «ad F* W* jBe^iMu loc* olt« l$« SSBI* Oia^tdtt^ ^^oltold Aspeetd of Food 0h©iilati?|r
Adaptation of chemical method for preservation of sweet cherries

Creator:

Stewart, John Bushnell

Resource Type:

Masters Thesis

Full Text:

fulfillnoat of itgS5©© of MSfSH OF SCIEHGB my t94a APPROVED* Head of DepotffUBont of food ms^©fez4
Low temperature characteristics of a pea proteinase

Creator:

Mergentime, Max

Resource Type:

Dissertation

Full Text:

practice of the industry to soaid vegetables in hot water &r ateam before ffreeaing In order to

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Academic Affiliation

Food Industries18
Agricultural Chemistry2

Advisor

Wiegand, E. H.2
Wiegand, Ernest H.1

Commencement Year

Commencement Year range begin – Commencement Year range end

Current results range from 1939 to 1949

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Unknown 3

Creator

Wiegand, Ernest H.3
Yang, Ho Ya, 1912 2
Aitken, Herbert Christie1
App, Jean1
Bullis, D. E.1
more Creators »

Date

Date range begin – Date range end

Current results range from 1939 to 1949

View distribution

Decade

1940-194914
1930-19394

Degree Field

Food Industries14
Food Products Industries1
Food Technology1

Degree Level

Master's12
Doctoral3

Degree Name

Master of Science (M.S.)12
Doctor of Philosophy (Ph.D.)3

File Format

pdf4

Language

English [eng]18

Non-Academic Affiliation

Oregon State University. Graduate School14
Oregon State University. Agricultural Experiment Station3

Peer Reviewed

No15

Resource Type

Masters Thesis11
Dissertation3
Technical Report3
Capstone Project1

Rights Statement

Copyright Not Evaluated18

Subject

Canning and preserving5
Cherry -- Preservation2
Vegetables -- Drying2
Apple juice1
Apple juice -- Sterilization1
more Subjects »

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