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Filtering by: Subject Fruit Remove constraint Subject: Fruit Degree Field Food Technology Remove constraint Degree Field: Food Technology Degree Name Doctor of Philosophy (Ph.D.) Remove constraint Degree Name: Doctor of Philosophy (Ph.D.)

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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 effect of temperature and length of storage on palatability, color and vitamin changes in canned citrus and tomato products

Creator:

Cain, R. F. (Robert Farmer), 1917-2008

Resource Type:

Dissertation

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Arizona grape«» fruit juice stored at 70° P. for 18 months reported a linear loss of ascorbic acid at
Effects of added antioxidants on the oxidation-reduction potentials of fruit and vegetable juices

Creator:

Lundeen, Glen Alfred

Resource Type:

Dissertation

Full Text:

a©tliadli©al -study of tk© osBiddtion factor in fruit and vegata&le jaie©©* '^e osddation
The effect of physical and chemical agents on the storage characteristics of raw vegetables and fruits

Creator:

App, Jean and Lorant, George John

Abstract:

This investigation was concerned with the reduction of waste in raw vegetables and fruits between the times of harvest and consumption. Reduction of spoilage in produce was attempted by means of chemical and. physical agents as well as a combination of both. The first phase of the work consisted of...

Resource Type:

Dissertation

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acceptable for another fruit or vegetable. Among the factors found to be critical for the proper choice of
The degradation, in model systems, of the anthocyanin of the Marshall strawberry

Creator:

Tinsley, Ian J., 1929-

Resource Type:

Dissertation
Relationship between visual grades and instrumental color determinations of frozen strawberries

Creator:

Shah, Jayantilal Nemchand

Resource Type:

Dissertation

Full Text:

whole fruit. The results were in agreement with those obtained by the Hunter instrument. Recently

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Academic Affiliation

Food Technology6

Advisor

Dietz, James H.1
Worthington, Oliver J.1

Commencement Year

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Current results range from 1950 to 1963

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Creator

App, Jean1
Cain, R. F. (Robert Farmer), 1917 20081
Gallop, Reginald Ambrose1
Lorant, George John1
Lundeen, Glen Alfred1
more Creators »

Date

Date range begin – Date range end

Current results range from 1949 to 1962

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Decade

1960-19691
1950-19594
1940-19491

Degree Field

Food Technology[remove]6

Degree Level

Doctoral6

Degree Name

Doctor of Philosophy (Ph.D.)[remove]6

Language

English [eng]6

Non-Academic Affiliation

Oregon State University. Graduate School6

Peer Reviewed

No6

Resource Type

Dissertation6

Rights Statement

Copyright Not Evaluated6

Subject

Fruit -- Color2
Fruit -- Storage2
Antioxidants1
Canned fruit1
Canning and preserving1
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