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Browsing Theses, Dissertations and Student Research Papers (Food Science and Technology) by Title
Now showing items 147-166 of 591
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(1987-09-23)Edible coatings controlling preservative migration from surface to food bulk could inhibit surface microbial growth which is often the main cause of spoilage for many food products. In this project we focused our atte ...
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(1983-08-23)Means of improving yield and quality of cooked meat from Dungeness crab (Cancer magister) were investigated. Processing factors of cooking time, cooking medium, and condensed phosphate treatment were evaluated. The effec ...
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(1993-07-08)The effect of frozen storage time on the composition of the cell wall polysaccharide (CWP) of muskmelon (Cucumis melo) cultivars at different stages of maturity was investigated. Changes in composition, firmness, drip ...
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(1982-09-20)Three studies were conducted to determine the effects of cyclopropenoid fatty acids (CPFA) on the membrane components of livers of rainbow trout (Salmo gairdneri). In the first study, ¹⁴C-sterculic acid was administer ...
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(1986-03-18)A high performance liquid chromatography (HPLC) procedure using a LiChrosorb-NH₂ column and a eluant buffer of 75:25 (v/v) of acetonitrile:0.05 M KH₂P0₄, pH 5.95, was developed for the successful separation and deter ...
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The effect of freezing and freeze-drying on the physico-chemical changes in Northwest strawberries (1966-06-30)Preservation of food by freezing is a common method of processing. Of relatively recent origin is the freeze-drying method. This method has several advantages over other methods of preservation, but is not free of pro ...
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(1999-07-16)The effects of various pressure treatments (OK, 30K, 60K, 75K psig) and packing medium (water or cocktail sauce) on shucked oysters were investigated. The pH, moisture content, microbiological tests (including aerobic ...
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(2006-06-01)The aroma of milk has been often defined as bland and pleasant, yet characteristic. Conventional thermal processing of milk can certainly extend shelf life, but inevitably changes its flavor. High pressure processing h ...
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(2001-10-02)Different strains of Vibrio parahaemolyticus (Vp) in broth cultures and Vp-inoculated live Pacific oysters (Crassostrea gigas) were subjected to high pressure processing (HPP) at 241, 276, 310, and 345 MPa. Results sho ...
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(1987-12-14)The effect of HTST pressure blanching processing parameters, as compared to conventional steam blanching, on enzyme activity, moisture, drip loss, shear force, sensory attributes and consumer acceptability of frozen s ...
Now showing items 147-166 of 591
