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Filtering by: Subject Frozen fruit -- Oregon Academic Affiliation Food Technology

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:

percentage of unbroken cells in mature frozen fruit tissues (110, p. 17). 23 The vessels seem to
Color estimation of frozen strawberries by reflectionmeter, spectrophotometer, and visual grading

Creator:

Shah, Jayantilal Nemchand

Resource Type:

Masters Thesis

Full Text:

canned and frozen green beans. Master's Thesis, Oregon State College, 1948. 2. Blank, P. Anthocyanin
Relationship between visual grades and instrumental color determinations of frozen strawberries

Creator:

Shah, Jayantilal Nemchand

Resource Type:

Dissertation

Full Text:

DETERMINATIONS OP FROZEN STRAWBERRIES by JAYANTILAL NEMCHAND SHAH A THESIS submitted to OREGON STATE