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Filtering by: Academic Affiliation Food Technology Remove constraint Academic Affiliation: Food Technology Resource Type Masters Thesis Remove constraint Resource Type: Masters Thesis

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Variation in the sugar and acid content of frozen Marshall strawberries grown in different areas of the Pacific Northwest

Creator:

Yao, Ka-Teng

Abstract:

This study was undertaken to investigate the variation in the total sugar and acid content of the frozen Marshall strawberries grown in different areas of the Pacific Northwest. The samples used in this study were collected from different freezing plants located in the states of Oregon and Washington during the...

Resource Type:

Masters Thesis
The effect of reducing microorganisms on the rate of color development in cured meat

Creator:

Kalle, Gurudutt Pandurang

Abstract:

The microorganisms present determine to a great extent the quality of cured meat. Some of them may have unfavorable effects on the color and flavor, whereas others are known to have beneficial effects on these quality factors. Yeasts, bacilli, and streptococci were found to be predominately present in a cover...

Resource Type:

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

Creator:

Tinsley, Ian J., 1929-

Resource Type:

Masters Thesis
The rehydration of Blue Lake Beans as influenced by treatments preceding dehydration

Creator:

Pettit, Lynne Archer

Resource Type:

Masters Thesis
Methods of evaluating quality of Marshall strawberries for manufacture

Creator:

Wood, Edmond Harvey

Abstract:

The need to replace the present methods of rating the acceptability of a manufacturer's lot of strawberries is indicated. Work has been done towards adapting and developing laboratory techniques for this purpose. The quality factors checked upon were the state of maturity, the effectiveness of processing work, and the freedom...

Resource Type:

Masters Thesis
The effects of various calcium and pectin treatments on canned Elberta peaches

Creator:

Higby, William King

Abstract:

Experiments were conducted to establish whether or not calcium and pectin treatments might improve the typically ragged appearance of canned freestone peaches without impairing other desirable characteristics. and thereby make freestone varieties more acceptable for canning. Accordingly, Elberta peaches were subjected to three types of prepacking treatments, dipping for 30...

Resource Type:

Masters Thesis
The effects of time-temperature relationships of nitrogenous constituents of stored irradiated beef

Creator:

Blair, Carolyn Jane

Resource Type:

Masters Thesis
Changes in the nitrogenous constituents of beef as induced by pre-heating, irradiation and storage for two hundred days

Creator:

Thompson, Robert Hugh

Resource Type:

Masters Thesis
Some factors affecting the softening of brined cherries

Creator:

Steele, Wilbert Francis

Resource Type:

Masters Thesis
The effects of lupulon on the thermal reduction rate of bacterial spores (P.A. 3679)

Creator:

Matches, Jack Ronald

Resource Type:

Masters Thesis

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Academic Affiliation

Food Technology[remove]41

Advisor

Niven, Thomas B.6
Worthington, Oliver J.5
Yang, H. Y.3
Cain, Robert F.1
Schultz, Harold W.1
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Commencement Year

Commencement Year range begin – Commencement Year range end

Current results range from 1950 to 1961

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Creator

Arat, Mehmet Arif1
Artar, Orhan Galip1
Athanassiadis, Constantine Menelaos1
Blair, Carolyn Jane1
Brock, James Richard1
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Date

Date range begin – Date range end

Current results range from 1950 to 1960

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Decade

1960-19691
1950-195940

Degree Field

Food Technology41

Degree Level

Master's41

Degree Name

Master of Science (M.S.)41

Language

English [eng]41

Non-Academic Affiliation

Oregon State University. Graduate School41

Peer Reviewed

No41

Resource Type

Masters Thesis[remove]41

Rights Statement

Copyright Not Evaluated41

Subject

Canning and preserving6
Beef4
Fermentation4
Radiation sterilization4
Cold storage2
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