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Filtering by: Creator Heil, Daniel P. Remove constraint Creator: Heil, Daniel P. Academic Affiliation Food Science and Technology Remove constraint Academic Affiliation: Food Science and Technology Degree Field Food Technology Remove constraint Degree Field: Food Technology

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  • 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:
    . II. LITERATURE REVIEW Blanching of Green Beans In 1929, Joslyn and Cruess (24, p. 10

  • 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