Skip to Content

Switch language English
- Switch language
- Deutsch
- English
- Español
- Français
- Italiano
- Português do Brasil
- 中文
Login

ScholarsArchive@OSU

Home
About
Help
Contact

Search ScholarsArchive@OSU

Advanced Search

Search Constraints

Start Over

Filtering by: Creator Wiegand, Robert Remove constraint Creator: Wiegand, Robert Academic Affiliation Food Technology Remove constraint Academic Affiliation: Food Technology

1 - 7 of 7

Relevance
Title [A-Z]
Title [Z-A]
Date Created ▼
Date Created ▲
Date Uploaded ▼
Date Uploaded ▲

Number of results to display per page

10 per page
20 per page
50 per page
100 per page

View results as:

List Gallery Masonry

Search Results

Relation of fresh fruit quality factors to the canning quality of the Italian prune

Creator:

Wiley, Robert Craig

Abstract:

Approximately 200 raw prunes were harvested from each of five Italian prune trees near Corvallis every three days for nine consecutive harvest dates. Forty individual fruit from each tree were drawn at random and subjected to a series of fresh fruit quality tests. For each quality factor which was measured,...

Resource Type:

Dissertation

Full Text:

Worthingtonj Cain and Wiegand (709 pp.274-277) makes possible the objective measurement of color of foods
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
The comparative effect of cations and anions on the firming of brined cherries

Creator:

Narula, Prem Nath

Resource Type:

Masters Thesis

Full Text:

appreciation to Dr* H. Y, Yang, associate professor and Professor E. H. Wiegand (now retired) under whose
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:

. Wiegand andWilder (108, p. 26-98) carried out an extensive investigation of some of the factors
Histological and histochemical investigations of the effect of certain chemicals upon the quality of dehydrated peas

Creator:

Rahman, Abdul

Resource Type:

Dissertation

Full Text:

. Calvin for his advice in the statistical analyses as v/ell as to Dr, Robert F. Cain for his help in
Effects of added antioxidants on the oxidation-reduction potentials of fruit and vegetable juices

Creator:

Lundeen, Glen Alfred

Resource Type:

Dissertation
Investigation of proteolysis brought about by extracts from filbert nuts

Creator:

Parpia, Husain Ali Bhimjee

Resource Type:

Dissertation

Full Text:

. Niven, the Major Professors Professor Ernest H. Wiegand, Head of th© Pood Technology Departmentj and

Limit your search

Academic Affiliation

Food Technology[remove]7

Advisor

Dietz, James H.1
Worthington, Oliver J.1

Commencement Year

Commencement Year range begin – Commencement Year range end

Current results range from 1951 to 1963

View distribution

Creator

Cain, R. F. (Robert Farmer), 1917 20081
Gallop, Reginald Ambrose1
Lundeen, Glen Alfred1
Narula, Prem Nath1
Parpia, Husain Ali Bhimjee1
more Creators »

Date

Date range begin – Date range end

Current results range from 1951 to 1962

View distribution

Decade

1960-19691
1950-19596

Degree Field

Food Technology7

Degree Level

Doctoral6
Master's1

Degree Name

Doctor of Philosophy (Ph.D.)6
Master of Science (M.S.)1

Language

English [eng]7

Non-Academic Affiliation

Oregon State University. Graduate School7

Peer Reviewed

No7

Resource Type

Dissertation6
Masters Thesis1

Rights Statement

Copyright Not Evaluated7

Subject

Canning and preserving2
Antioxidants1
Canned fruit1
Cherry1
Citrus fruits1
more Subjects »

Scholars Archive is a service of Oregon State University Libraries & Press

121 The Valley Library
Corvallis, OR 97331-4501

Contact Us
Services for Persons with Disabilities

Powered by Hyrax 3.6.0

Copyright © 2018 Oregon State University
Licensed under the Apache License, Version 2.0

Core Trust application (pdf)