Index Catalog // ScholarsArchive@OSU

Relationships of cellulose and pectic substances to the texture of secondarily bleached cherries

Creator:: Ross, Nicholas Dutton
Abstract:: Research was initiated to find a secondary bleach to remove brown discoloration on sulfur dioxide brined sweet cherries. In addition, studies were carried out to determine the effects on texture of not only the secondary bleaches, but also the primary bleach (sulfur dioxide). Three bleaches were found to remove the...
Resource Type:: Masters Thesis
Full Text:: : Robert F. Cain Research was initiated to find a secondary bleach to remove brown discoloration on

Structure of the Royal Anne cherry cuticule with special reference to cuticular penetration

Creator:: Wilson, Lester Arthur
Abstract:: The structure of the Royal Anne cherry cuticle (Prunus avium L.) and its penetration by a SO₂-calcium bisulfite brine was determined. The structural features of the cuticle are interpreted in the light of its possible significant to cuticular penetration. The morphology of the cuticle was determined by standard histological and...
Resource Type:: Masters Thesis
Full Text:: PENETRATION Abstract approved: J Dr. Robert F. Cain The structure of the Royal Anne cherry

Objective quality tests in evaluating frozen strawberries

Creator:: Rasulpuri, Muhammad Latif
Resource Type:: Masters Thesis
Full Text:: appreciation is due to Dr. Robert F. Cain for his guidance and helpful criticisB during the preparation of

The texture and appearance of dual blanched frozen green beans

Creator:: Farrier, Ray Wesley
Abstract:: A quality problem that frequently occurs with frozen green beans is the sloughing of the skin (epidermal tissues) of the cooked, ready-to- serve bean pods. It was found that by giving the beans a pre-blanch (relatively mild heat treatment) prior to the blanch treatment normally used for frozen green beans,...
Resource Type:: Masters Thesis
Full Text:: . R. F. Cain for his helpful criticism and guidance during the writing of the thesis

Changes in raspberry pigments during processing and storage

Creator:: Daravingas, George Vasilios
Abstract:: The retention of pigments in processed raspberries is a function of the process method and conditions of subsequent storage. The presence of sucrose and the nature of the headspace gas also influences the retention of the pigment. The effect of some of the above variables on the pigments was investigated....
Resource Type:: Masters Thesis
Full Text:: appreciation to Dr. Robert F. Cain under whose direction the research and the preparation of this

Changes in nitrogenous and sensory characteristics during storage of precooked irradiated pork

Creator:: Korten, Charles William
Resource Type:: Masters Thesis
Full Text:: very generously of their time and effort to make this work possible. To Dr. lobert F. Cain who

Rapid sugar extraction procedures for the analysis of fresh and processed fruits

Creator:: Kitson, John Aidan McCreery
Resource Type:: Masters Thesis
Full Text:: Grimins ACPJOWtEDCMEKT fh& w?±%&v wishes to express his sincere appreciation to Br* Eobert F» Cain

Changes in the nitrogenous constituents of beef as induced by pre-heating and irradiation and storage for eighty days

Creator:: Bautista, Flordeliza Ramirez
Resource Type:: Masters Thesis
Full Text:: . Robert P# Cain, Associate Professor, Pood and Dairy Technology, for suggesting the problem and also

Behavior of estimates of the mean life of a radioactive source

Creator:: Butler, Stephen Walter
Abstract:: This thesis presents the results of sampling experiments investigating the properties of estimates of the mean life of a radioactive source in the presence of a constant unknown background. An iterative estimation procedure is used where the estimates are maximum liklihood estimates with asymptotic variances. The estimation procedure was programmed...
Resource Type:: Masters Thesis
Full Text:: Redacted for Privacy ACKNOWLEDGMENT The author wishes to thank Dr. R. F. Link for his guidance in the

A medicinal chemical investigation of some p-substituted-1, 2-diphenylindolizines for possible anti-inflammatory activity

Creator:: Kallay, Kalman Robert
Resource Type:: Masters Thesis
Full Text:: Privacy Robert F. Doerge The literature contains only a few isolated reports concerning the

ScholarsArchive@OSU

Relationships of cellulose and pectic substances to the texture of secondarily bleached cherries

Structure of the Royal Anne cherry cuticule with special reference to cuticular penetration

Objective quality tests in evaluating frozen strawberries

The texture and appearance of dual blanched frozen green beans

Changes in raspberry pigments during processing and storage

Changes in nitrogenous and sensory characteristics during storage of precooked irradiated pork

Rapid sugar extraction procedures for the analysis of fresh and processed fruits

Changes in the nitrogenous constituents of beef as induced by pre-heating and irradiation and storage for eighty days

Behavior of estimates of the mean life of a radioactive source

A medicinal chemical investigation of some p-substituted-1, 2-diphenylindolizines for possible anti-inflammatory activity

Limit your search

Academic Affiliation

Advisor

Commencement Year

Creator

Date

Decade

Degree Field

Degree Level

Degree Name

Language

Non-Academic Affiliation

Peer Reviewed

Resource Type

Rights Statement

Subject

Search Constraints

Search Results

Limit your search