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Filtering by: Committee Member Kolbe, Edward Committee Member Penner, Michael

Quality variability in institutional size canned foods : conduction-heated pea puree

Creator:

Nasri, Hassen

Resource Type:

Masters Thesis

Full Text:

appreciation to the members of my thesis committee, Dr. Edward Kolbe, Dr. Michael Penner, Dr. Robert Becker
Effect of salt and pH on surimi gels made from Pacific whiting (Merluccius productus)

Creator:

Chung, Yun-Chin

Abstract:

The effect of salt (0, 0.9, 1.7, 2.5%) and pH (range 4 to 10) on surimi gels made from Pacific Whiting (Merluccius productus) was investigated. Gel-forming ability was measured by the torsion test. In general, surimi gels increased in gel strength with increased pH. Breaking shear stress increased to a...

Resource Type:

Masters Thesis

Full Text:

. Michael T. Morrissey, for his excellent guidance. I also like to thank my committee members. Dr. Edward
Experimental and mathematical procedures for the estimation of shelf-life : application to temperature-abused chilled seafood

Creator:

Almonacid-Merino, Sergio Felipe

Abstract:

The validation and potential use of mathematical models to estimate the shelf-life of refrigerated food exposed to temperature abuse and basing such estimations on microbial growth was analyzed. Combined heat transfer, microbial growth models, and non-parametric statistical procedures formed a computer-based predictive tool to assess shelf-life and estimate the accuracy...

Resource Type:

Masters Thesis

Full Text:

the members of my committee, Dr. Margy J. Woodburn, Dr. David Thomas, Dr. Edward Kolbe, and Dr