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Creator:: Reddy, Gundlagutta Mahadeva
Abstract:: Failure to reconstitute completely is one of the major drawbacks of dehydrated green beans. Shrivelled and flaccid beans are found in almost every reconstituted lot. In the present study an endeavour was made to locate the chemical factors responsible for the different rehydration charac -teristics of dehydrated green beans. Dehydrated...
Resource Type:: Masters Thesis
Full Text:: ACKNOWLEDGMENT The author is sincerely grateful to Dr. James H. Dietz for his guidance, constant help

Creator:: Wong, Marianne Mui-Ling
Abstract:: In the present study, the textural changes induced in Chinese waterchestnuts by physical and chemical means were of prime concern. After being subjected to chemical and heat treatments, the corms were analyzed to relate the chemical changes with the physical changes in the corms. Chinese waterchestnuts were peeled, filled in...
Resource Type:: Masters Thesis
Full Text:: died short of seeing her in this stage. Deepest appreciation is expressed to Dr. James H. Dietz

Creator:: Wong, Millie Miu-yee
Abstract:: In the present study, processed soymilks prepared by various manufacturing methods were examined for quality by physical and chemical methods. Viscosity, pH, soluble solids, total solids, fat and protein content were used as indicators of quality. The principal factor investigated was the protein content as measured by the dye-binding procedure....
Resource Type:: Masters Thesis
Full Text:: professor Dr. James H. Dietz for his endless help, advice and interest during the entire experimental

Creator:: Gizis, Evangelos John
Abstract:: Enzymic systems able to hydrolyze the compounds forming the supporting structure of plant tissues have a major effect upon the texture of fruit products. The objective of this thesis was the development of a theory to explain the textural changes in fresh and processed strawberries. The presence of pectinolytic enzymes...
Resource Type:: Dissertation
Full Text:: ACKNOWLEDGMENTS The author wishes to express his sincere thanks and appre- ciation to Dr. James H. Dietz

Creator:: Rao, Akkinapally Venketeshwer
Abstract:: The texture of processed berry fruits changes both during processing and subsequent storage. A study was made of these changes in processed strawberries, raspberries, blackberries, and blue- berries, spin-cooked and stored at 100°F. for 28 days in tin and glass containers. Four samples, from each of the two replications of...
Resource Type:: Masters Thesis
Full Text:: approved (Major Professor) /H The textur(g--of processed berry fruits changes both during pro- cessing

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:: addition of small amounts of cations, particularly H+ ion and Ar+"+'*f" ion, precipitated cell

Creator:: Boziotis, Constantinos Andreas
Abstract:: Processing and storage of berry fruits is accompanied by various changes, the important ones being the changes in the soluble solids content, titratable acidity, pH, pigments, and texture. A study was made of these changes in processed strawberries, raspberries, blackberries and blueberries, still cooked and stored at 78°F for one...
Resource Type:: Masters Thesis
Full Text:: author wishes to express his sincere thanks and apprecia- tion to Dr. James H. Dietz for his valuable

Creator:: Gizis, Evangelos John
Resource Type:: Masters Thesis
Full Text:: author wishes to express his sincere appre- ciation to Dr. Janes H. Metz for his guidance during the

ScholarsArchive@OSU