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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:: AN ABSTRACT OF THE THESIS OF Reginald Ambrose Gallop for the

Creator:: Gallop, Reginald Ambrose
Resource Type:: Masters Thesis
Full Text:: by REGINALD AMBROSE GALLOP A THESIS submitted t© OREGON STATE COLLEGE in partial

Creator:: Brandt, Patricia A.
Abstract:: A departmental and author index of 1,388 Masters Theses and Doctoral Dissertations accepted by the Graduate School, Oregon State University.
Resource Type:: Book

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:: . Gallop (27) found out that loss of water-soluble pectin was marked in strawberries, while conversion

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:: due to Dr. Reginald A. Gallop for his generous help in many ways during the study. Sincere

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:: and Dr. Reginald A. Gallop for his helpful suggestions in planning this work. Acknowledgment

Creator:: Gizis, Evangelos John
Resource Type:: Masters Thesis
Full Text:: research and preparation of this thesis. Gratefulness is also extended to Mr. Reginald A. Gallop lor

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