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Filtering by: Subject Libraries -- Quality control Remove constraint Subject: Libraries -- Quality control Academic Affiliation Food Science and Technology Remove constraint Academic Affiliation: Food Science and Technology

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The use of high pressure process to shuck oysters, reduce microbial load and extend shelf-life

Creator:

He, Haian

Abstract:

Whole oysters were processed under a series of pressures from 30,000 to 45,000 psi at different holding times (0, 1, and 2 min) and then stored at <4°C, for 27 d. During the shelf-life study, the quality of oysters was determined by measuring pH, moisture content, and microbial counts including...

Resource Type:

Masters Thesis

Full Text:

received higher quality scores than the control during the storage trial. Whole oysters were shucked
Quality variability in institutional size canned foods : conduction-heated pea puree

Creator:

Nasri, Hassen

Resource Type:

Masters Thesis

Full Text:

Master of Science in Food Science and Technology presented on November 20. 1990. Title: Quality
Use of linear and nonlinear programming to optimize surimi seafood

Creator:

Yoon, Won Byong

Abstract:

Least cost formulations for surimi seafood were studied by linear programming (LP) and nonlinear programming (NLP). The effects of water and starches on functional properties of Alaska pollock and Pacific whiting surimi gels were investigated. Six starches (modified potato starch, potato starch, modified wheat starch, wheat starch, modified waxy corn...

Resource Type:

Masters Thesis

Full Text:

of frozen surimi, and variety and consistent quality (Okada, 1992) . The gel functionality, i.e
The influence of different processing procedures on strawberry juice and wine quality

Creator:

Flores Gaytan, Jose Humberto

Resource Type:

Masters Thesis

Full Text:

: The Influence of Different Processing Procedures on Strawberry Juice and Wine Quality Abstract
Effect of organic production system and harvest date on the quality of blackberry fruit for fresh and processed markets

Creator:

Liu, Mingyang

Abstract:

Blackberry (Rubus sp.) fruit are a good source of phenolic compounds and anthocyanins, and are consumed in fresh and processed forms. Though organic products become more popular, limited information is available about how different organic production methods affect the post-harvest quality of blackberry fruit. The objective of this project was...

Resource Type:

Masters Thesis

Full Text:

……………………………………………………. 33 2.4.4 Quality control during freezing……………………………………… 33 2.4.5 Application of frozen blackberry

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Academic Affiliation

Food Science and Technology[remove]5

Advisor

Heatherbell, David A.1
Morrissey, Michael T.1
Park, Jae W.1
Torres, J. Antonio1
Zhao, Yanyun1

Commencement Year

Commencement Year range begin – Commencement Year range end

Current results range from 1984 to 2014

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Committee Member

Azarenko, Anita1
Becker, Robert1
Bryla, David1
Glenn, Cheryl1
Kolbe, Edward1
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Creator

Flores Gaytan, Jose Humberto1
He, Haian1
Liu, Mingyang1
Nasri, Hassen1
Yoon, Won Byong1

Date

Date range begin – Date range end

Current results range from 1983 to 2014

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Decade

2010-20191
2000-20091
1990-19992
1980-19891

Degree Field

Food Science and Technology5

Degree Level

Master's5

Degree Name

Master of Science (M.S.)5

Language

English [eng]5

License

All rights reserved2

Non-Academic Affiliation

Oregon State University. Graduate School5

Peer Reviewed

No5

Resource Type

Masters Thesis5

Rights Statement

Copyright Not Evaluated3
In Copyright2

Subject

Antioxidants1
Blackberries -- Composition1
Blackberries -- Fertilizers1
Blackberries -- Harvesting time1
Blackberries -- Organic farming1
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