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Filtering by: Subject Cherry Academic Affiliation Food Industries Degree Level Master's

Factors causing shrinkage of brined cherries

Creator:

McClain, Gene Harold

Resource Type:

Masters Thesis
Adaptation of chemical method for preservation of sweet cherries

Creator:

Stewart, John Bushnell

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:

expectation that the smaller sized molecules would enter the cherry tissue more readily and thus increase the
Some factors affecting the stability of erythrosine dye in cherry tissue

Creator:

Van Blaricom, Lester Oscar

Resource Type:

Masters Thesis