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Filtering by: Committee Member Cebra, Christopher K. Degree Field Food Science and Technology

Development of a process for production of cantaloupe juice concentrate and determination of its composition and quality

Creator:

Galeb, Abduljalil Derhm Saeed

Abstract:

Fresh ripe, cantaloupes were processed into juice and juice concentrate. Processing trials were conducted on fresh and frozen fruits with and without rind. The effects of maceration enzymes and fining agents on yield and quality were investigated. Compositional measurement included °Brix, pH, titratable acidity, formol values, ascorbic acid content, total...

Resource Type:

Masters Thesis

Full Text:

like to thank my committee members, Dr. Mina McDaniel, Dr. Christopher K. Mathews and Robert L
Use of ion-exchange and direct osmotic concentration technologies for processing cantaloupe juice

Creator:

Galeb, Abduljalil D. S.

Resource Type:

Dissertation

Full Text:

, Christopher K. Mathews, David R. Thomas and Carolyn A. Raab for their valuable advice and help over the