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The relationship of processing method to the physicochemical changes which occur in processed soft fruits

Creator:: Gallop, Reginald Ambrose
Abstract:: Large amounts of plant tissue are used in the production of many canned, frozen and dried foods. Some of this material is unsatisfactory in appearance and texture, despite careful processing from high quality raw materials. In the present study, the changes induced in soft fruits by controlled heating and freezing...
Resource Type:: Dissertation
Full Text:: LITERATURE 4 Histology of soft fruit tissues 5 Physiology of fruit tissues 7 Chemical composition of

Methods for presenting raspberry and strawberry samples to the Hunter color and color-difference meter

Creator:: Tinsley, Ian J., 1929-
Resource Type:: Masters Thesis
Full Text:: around the equator of the fruit» This is effected by the even spacing of a series of photoeell filter

The effect of temperature and length of storage on palatability, color and vitamin changes in canned citrus and tomato products

Creator:: Cain, R. F. (Robert Farmer), 1917-2008
Resource Type:: Dissertation
Full Text:: Arizona grape«» fruit juice stored at 70° P. for 18 months reported a linear loss of ascorbic acid at

Objective determination for consistency of tomato juice

Creator:: Yue, Thomas Tah-yu
Resource Type:: Masters Thesis
Full Text:: and George L. Marsh* Fruit and vegetable jtdces. S.X., Avi, 1939. 5lf9p. 9. U.S. Dept. of Agrie

Effect of different preparation treatments of the flavor and ascorbic acid content of Mexican lime juice after frozen storage

Creator:: Osman, Hussein Osman Ahmed
Resource Type:: Masters Thesis
Full Text:: (Citrus aurantifolia). 2. The large fruited limes, or the Tahiti group. The fruit is much larger and

Effects of added antioxidants on the oxidation-reduction potentials of fruit and vegetable juices

Creator:: Lundeen, Glen Alfred
Resource Type:: Dissertation
Full Text:: a©tliadli©al -study of tk© osBiddtion factor in fruit and vegata&le jaie©©* '^e osddation

The effect of physical and chemical agents on the storage characteristics of raw vegetables and fruits

Creator:: App, Jean and Lorant, George John
Abstract:: This investigation was concerned with the reduction of waste in raw vegetables and fruits between the times of harvest and consumption. Reduction of spoilage in produce was attempted by means of chemical and. physical agents as well as a combination of both. The first phase of the work consisted of...
Resource Type:: Dissertation
Full Text:: acceptable for another fruit or vegetable. Among the factors found to be critical for the proper choice of

The degradation, in model systems, of the anthocyanin of the Marshall strawberry

Creator:: Tinsley, Ian J., 1929-
Resource Type:: Dissertation

Flocculating agents as aids for rapid pectin determinations in preserve manufacturing

Creator:: Varseveld, George Wallace
Resource Type:: Masters Thesis
Full Text:: making available the fruit samples used in the inves- tigation. ?mm OF GOOTBOTS GBB8VB& Page I

Color estimation of frozen strawberries by reflectionmeter, spectrophotometer, and visual grading

Creator:: Shah, Jayantilal Nemchand
Resource Type:: Masters Thesis
Full Text:: colors special emphaais bei^g; applied to the canning Industry. Dif- ferent regions of tomato fruit

ScholarsArchive@OSU

The relationship of processing method to the physicochemical changes which occur in processed soft fruits

Methods for presenting raspberry and strawberry samples to the Hunter color and color-difference meter

The effect of temperature and length of storage on palatability, color and vitamin changes in canned citrus and tomato products

Objective determination for consistency of tomato juice

Effect of different preparation treatments of the flavor and ascorbic acid content of Mexican lime juice after frozen storage

Effects of added antioxidants on the oxidation-reduction potentials of fruit and vegetable juices

The effect of physical and chemical agents on the storage characteristics of raw vegetables and fruits

The degradation, in model systems, of the anthocyanin of the Marshall strawberry

Flocculating agents as aids for rapid pectin determinations in preserve manufacturing

Color estimation of frozen strawberries by reflectionmeter, spectrophotometer, and visual grading

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