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Filtering by: Creator Di, Y. Academic Affiliation Food Science and Technology Degree Field Food Technology

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:

indicating the di- ameter of the fruit. This tester is also known as "Cornell Firmness Meter
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:

protein fractions were then separated by di ethyla mi noethyl-cellulose (DEAE- cellulose) ion exchange
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:

). The constitution of di- and trigalacturonic acids has been elucidated (38;39)» The a-1,4