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Filtering by: Subject Frozen fruit -- Oregon Remove constraint Subject: Frozen fruit -- Oregon Degree Field Food Science and Technology Remove constraint Degree Field: Food Science and Technology

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  • Gas chromatography/olfactometry and descriptive analysis of Valencia orange juice

    Creator:
    Shah, Rohan
    Abstract:
    Heat treated orange juice, both pasteurized and concentrate, are being increasingly consumed in the U.S. Orange juice is primarily heat treated to increase its shelf life, by curbing the growth of microorganisms; and to inactivate pectin methylesterase, which demethylates pectin and leads to cloud loss in the juice. However, because...
    Resource Type:
    Masters Thesis
    Full Text:
    differentiate between fresh frozen and heat treated orange juice employing descriptive analysis, and to

  • Aroma investigation of ‘Marion’ and thornless blackberries in Pacific Northwest of America

    Creator:
    Du, Xiaofen
    Abstract:
    The objectives of this study are to 1) qualitatively and quantitatively measure the odor-active compounds in ‘Marion’ blackberry; 2) compare the aroma profiles of advanced selections and new cultivars of thornless blackberry cultivars with ‘Marion’; 3) study the development of furaneol in ‘Marion’ during ripening and; 4) investigate the distribution...
    Resource Type:
    Dissertation
    Full Text:
    ripening season of June and July. These ripening conditions in Oregon imparted the fruit with more “green