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Filtering by: Subject Fruit Degree Field Food Technology Subject Canning and preserving

The spin cooking and spin cooling of canned fruit products

Creator:

Gallop, Reginald Ambrose

Resource Type:

Masters Thesis

Full Text:

THE SPIH GOOKHJG AHD SPIN COOLIIG OF CANNED FRUIT PRODUCTS
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

Full Text:

BERRIES INTRODUCTION The fruit processing industry,which includes various opera- tions from the time
The degradation, in model systems, of the anthocyanin of the Marshall strawberry

Creator:

Tinsley, Ian J., 1929-

Resource Type:

Dissertation
Flocculating agents as aids for rapid pectin determinations in preserve manufacturing

Creator:

Varseveld, George Wallace

Resource Type:

Masters Thesis

Full Text:

making available the fruit samples used in the inves- tigation. ?mm OF GOOTBOTS GBB8VB& Page I
Rapid sugar extraction procedures for the analysis of fresh and processed fruits

Creator:

Kitson, John Aidan McCreery

Resource Type:

Masters Thesis

Full Text:

also made to the British Colujabia Canned Foods Association} to Sunoca Fruit Products Limited^ Summer