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Filtering by: Degree Field Food Technology Remove constraint Degree Field: Food Technology Peer Reviewed No Remove constraint Peer Reviewed: No

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Methods of taste testing

Creator:

App, Jean

Resource Type:

Capstone Project
Cane and beet sugar and their production

Creator:

Fung Chung Jen, John

Resource Type:

Capstone Project
The blackberry frozen puree dessert

Creator:

El Maghreb, Abdel Meguid

Abstract:

This investigation was a trial to check the possibility of developing a frozen blackberry puree dessert. A blend of different varieties and selections of blackberries, as it may be expected in commercial production was preferred to provide the fruit-puree-mix. Several stabilizers bearing different commercial names were added to the fruit...

Resource Type:

Capstone Project
Variation in the sugar and acid content of frozen Marshall strawberries grown in different areas of the Pacific Northwest

Creator:

Yao, Ka-Teng

Abstract:

This study was undertaken to investigate the variation in the total sugar and acid content of the frozen Marshall strawberries grown in different areas of the Pacific Northwest. The samples used in this study were collected from different freezing plants located in the states of Oregon and Washington during the...

Resource Type:

Masters Thesis
Flavor chemistry of irradiated milk fat

Creator:

Khatri, Lakho Lilaram

Abstract:

Increasing interest has been shown in the irradiation sterilization and irradiation pasteurization of foods, but problems of off-flavors and odors are still unsolved, especially in the case of dairy products. From the flavor chemistry point of view, milk lipids are very highly susceptible to irradiation effects. Therefore, this investigation was...

Resource Type:

Dissertation
Fractionation of bovine muscle proteins by cellulose ion exchange chromatography

Creator:

Mohasseb, Zeinab Shehata

Abstract:

The purposes for which the fractionation of proteins are carried out are quite varied and manyfold. However, one of the more important reasons is that of determining the nature and the extent of autolysis or proteolysis on the bovine muscle proteins during post mortem aging. Hence, the development of a...

Resource Type:

Dissertation
Determination of the quality of radiation-pasteurized halibut (Hippoglossus stenolepis) during storage

Creator:

Serrano, Lolita Bate

Abstract:

The quality of radiation-pasteurized halibut stored at 34°F was evaluated subjectively and objectively over a period of 18 weeks. Results of flavor evaluation and chemical analyses showed that the storage life of halibut irradiated at 0.50, 0.75 and 1.00 megarad was extended more than threefold. Although irradiated samples were consistently...

Resource Type:

Masters Thesis
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
The isolation and characterization of the pectic enzymes and the pectic substances of the Northwest strawberry

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
Effect of processing and storage on the texture of canned berries

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

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Academic Affiliation

Food Technology60
Food Science and Technology8
Food Industries1
Food and Dairy Technology1

Advisor

Worthington, Oliver J.16
Niven, Thomas B.7
Dietz, James H.4
Wiegand, Ernest H.4
Cain, Robert F.3
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Commencement Year

Commencement Year range begin – Commencement Year range end

Current results range from 1941 to 1966

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Creator

App, Jean2
Aref, Moustafa2
Gallop, Reginald Ambrose2
Lau, Shiu Chi2
Lundeen, Glen Alfred2
more Creators »

Date

Date range begin – Date range end

Current results range from 1941 to 1965

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Decade

1960-196911
1950-195956
1940-194927

Degree Field

Food Technology[remove]94

Degree Level

Master's73
Doctoral21

Degree Name

Master of Science (M.S.)70
Doctor of Philosophy (Ph.D.)21
Master of Agriculture (M.Ag.)2
Master of Arts (M.A.)1

File Format

pdf3

Language

English [eng]94

Non-Academic Affiliation

Oregon State University. Graduate School91

Peer Reviewed

No[remove]94

Resource Type

Masters Thesis70
Dissertation21
Capstone Project3

Rights Statement

Copyright Not Evaluated94

Subject

Canning and preserving15
Beef5
Fermentation5
Frozen foods5
Fruit -- Color5
more Subjects »

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