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Filtering by: Creator Carney, D. L. Remove constraint Creator: Carney, D. L. Academic Affiliation Food Science and Technology Remove constraint Academic Affiliation: Food Science and Technology Degree Field Food Technology Remove constraint Degree Field: Food Technology Rights Statement Copyright Not Evaluated Remove constraint Rights Statement: Copyright Not Evaluated

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  • Diffusion of sugar, acids and pigments during processing and storage of canned berries

    Creator:
    Boziotis, Constantinos Andreas
    Abstract:
    Processing and storage of berry fruits is accompanied by various changes, the important ones being the changes in the soluble solids content, titratable acidity, pH, pigments, and texture. A study was made of these changes in processed strawberries, raspberries, blackberries and blueberries, still cooked and stored at 78°F for one...
    Resource Type:
    Masters Thesis
    Full Text:
    . These five samples were from top, 1 3/4", 3 l/2", and 5 1 /4" from the top and from the bottom

  • The texture and appearance of dual blanched frozen green beans

    Creator:
    Farrier, Ray Wesley
    Abstract:
    A quality problem that frequently occurs with frozen green beans is the sloughing of the skin (epidermal tissues) of the cooked, ready-to- serve bean pods. It was found that by giving the beans a pre-blanch (relatively mild heat treatment) prior to the blanch treatment normally used for frozen green beans,...
    Resource Type:
    Masters Thesis
    Full Text:
    editing the manuscript, and to Drs. L. Calvin and D. Jensen for their assistance in the

  • Determination of the quality of radiation-pasteurized halibut (Hippoglossus stenolepis) during storage

    Creator:
    Serrano, Lolita Bate
    Abstract:
    The quality of radiation-pasteurized halibut stored at 34°F was evaluated subjectively and objectively over a period of 18 weeks. Results of flavor evaluation and chemical analyses showed that the storage life of halibut irradiated at 0.50, 0.75 and 1.00 megarad was extended more than threefold. Although irradiated samples were consistently...
    Resource Type:
    Masters Thesis
    Full Text:
    room temperature in small paper cups, each coded with a th r e e -d ig i t. numtoe r. Judges

  • Flavor chemistry of irradiated milk fat

    Creator:
    Khatri, Lakho Lilaram
    Abstract:
    Increasing interest has been shown in the irradiation sterilization and irradiation pasteurization of foods, but problems of off-flavors and odors are still unsolved, especially in the case of dairy products. From the flavor chemistry point of view, milk lipids are very highly susceptible to irradiation effects. Therefore, this investigation was...
    Resource Type:
    Dissertation
    Full Text:
    the Ph. D. in Food Technology (Name) (Degree) (Major) Date thesis is presented

  • The isolation and characterization of the pectic enzymes and the pectic substances of the Northwest strawberry

    Creator:
    Gizis, Evangelos John
    Abstract:
    Enzymic systems able to hydrolyze the compounds forming the supporting structure of plant tissues have a major effect upon the texture of fruit products. The objective of this thesis was the development of a theory to explain the textural changes in fresh and processed strawberries. The presence of pectinolytic enzymes...
    Resource Type:
    Dissertation
    Full Text:
    , 1963 ^tle _J[J^lSOhAJ10N^NDJZH^ ^^L^^^PJDl^^^ZL^^^L^^^^EJE™- NORTHWEST STRAWBERRY Abstract

  • Effect of processing and storage on the texture of canned berries

    Creator:
    Rao, Akkinapally Venketeshwer
    Abstract:
    The texture of processed berry fruits changes both during processing and subsequent storage. A study was made of these changes in processed strawberries, raspberries, blackberries, and blue- berries, spin-cooked and stored at 100°F. for 28 days in tin and glass containers. Four samples, from each of the two replications of...
    Resource Type:
    Masters Thesis
    Full Text:
    instruments d. In in-plant use e. To measure the quality of finished products. The original model has

  • Fractionation of bovine muscle proteins by cellulose ion exchange chromatography

    Creator:
    Mohasseb, Zeinab Shehata
    Abstract:
    The purposes for which the fractionation of proteins are carried out are quite varied and manyfold. However, one of the more important reasons is that of determining the nature and the extent of autolysis or proteolysis on the bovine muscle proteins during post mortem aging. Hence, the development of a...
    Resource Type:
    Dissertation
    Full Text:
    Ph. D. in Food Technolo (Name) (Degree) (Major) Date thesis is presented May 15

  • Changes in raspberry pigments during processing and storage

    Creator:
    Daravingas, George Vasilios
    Abstract:
    The retention of pigments in processed raspberries is a function of the process method and conditions of subsequent storage. The presence of sucrose and the nature of the headspace gas also influences the retention of the pigment. The effect of some of the above variables on the pigments was investigated....
    Resource Type:
    Masters Thesis
    Full Text:
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