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Creator:: Huerta-Espinosa, Victor M.
Abstract:: The effect of entrapped air content on heat penetration characteristics in institutional size retortable pouches packed with pears and green beans was investigated. In addition, products processed in pouches and in number 10 cans were compared using several indices of quality (color, texture, total phenolics, ascorbic acid) and sensory panel...
Resource Type:: Masters Thesis
Full Text:: A. Green Beans 14 B. Bartlett Pears 15 C. Color Measurement 16 Measurement of Texture

Creator:: Norton, Kerry M.
Abstract:: In western Oregon the titratable acidity of grapes at harvest may in some seasons be higher than desirable for making quality wine, due to the retention of malic acid. The purposes of this study were 1) to investigate the effects of a vineyard cultural practice, cluster exposure at veraison by...
Resource Type:: Masters Thesis
Full Text:: ) treated as in a) but shaded with shadecloth, c) exposed to the sun by tying back leaves opposite or

Creator:: Chavasit, Visith
Abstract:: Pediococcus cerevisiae, Lactobacillus casei, Lactobacillus plantarum, Leuconostoc mesenteroides, Lactococcus diacetylactis Bifidobacterium bifidum, Leuconostoc oenos, and mixed cultures of Propionibacterium shermanii and P. cerevisiae were used to ferment cucumber juice brine (CJB) at 22-26°C for 1.5 months. Sugar utilization ranged from 14.6 to 86.1%. pH of the fermented CJB ranged from...
Resource Type:: Dissertation
Full Text:: formation on supernatant pH. a. initial pH = 3 117 b. initial pH = 4 118 c. initial pH = 5 119

Creator:: Flores Gaytan, Jose Humberto
Resource Type:: Masters Thesis
Full Text:: correlated with browning index and polymeric color, c) polymeric color, percent polymeric color and

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