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Filtering by: Subject Fruit Creator Gallop, Reginald Ambrose Degree Field 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:

LITERATURE 4 Histology of soft fruit tissues 5 Physiology of fruit tissues 7 Chemical composition of
The spin cooking and spin cooling of canned fruit products

Creator:

Gallop, Reginald Ambrose

Resource Type:

Masters Thesis

Full Text:

THE SPIH GOOKHJG AHD SPIN COOLIIG OF CANNED FRUIT PRODUCTS