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Preservation of fruits and vegetables by freezing

Creator:: Wiegand, Ernest Herman, 1886- and Oregon State Agricultural College. Agricultural Experiment Station
Abstract:: Published April 1936. Facts and recommendations in this publication may no longer be valid. Please look for up-to-date information in the OSU Extension Catalog: http://extension.oregonstate.edu/catalog
Resource Type:: Technical Report
Full Text:: completely covering and protecting the fruit to be frozen. Relationship of fruit to sugar is desig- nated 3

Freezing fruits and vegetables [1981]

Creator:: Raab, Carolyn A., Oregon State University. Extension Service, Washington State University. Cooperative Extension Service, University of Idaho. Cooperative Extension Service, and United States. Department of Agriculture
Abstract:: Published June 1981. Please look for up-to-date information in the OSU Extension Catalog: http://extension.oregonstate.edu/catalog
Resource Type:: Technical Report
Full Text:: frozen without sugar. However, the texture may be softer than that of fruit frozen with sugar. Some

Home freezing of fruits and vegetables

Creator:: Oregon State University. Extension Service and Oehler, N. (Nellie)
Abstract:: Published April 1975. Facts and recommendations in this publication may no longer be valid. Please look for up-to-date information in the OSU Extension Catalog: http://extension.oregonstate.edu/catalog
Resource Type:: Other
Full Text:: desserts. Serve fruit frozen. You can freeze any fruit without sugar. The texture and flavor will vary

Objective quality tests in evaluating frozen strawberries

Creator:: Rasulpuri, Muhammad Latif
Resource Type:: Masters Thesis
Full Text:: strawberry varieties are grown in the Pacific Coast states for the fresh fruit market and for the frozen

Characteristics of frozen peaches as affected by various pre-freezing treatments

Creator:: Black, Verna Mae
Resource Type:: Masters Thesis
Full Text:: frozen peaches or those from the home freezer are often brown or discolored. As a result, the fruit

Experimental results on the preservation of fruits and vegetables by freezing : a progress report

Creator:: Wiegand, Ernest Herman, 1886- and Oregon State College. Agricultural Experiment Station
Abstract:: Published May 1937. Facts and recommendations in this publication may no longer be valid. Please look for up-to-date information in the OSU Extension Catalog: http://extension.oregonstate.edu/catalog
Resource Type:: Technical Report
Full Text:: 11 Spinach ii Bibliography 11 Table 1: Frozen Fruit Pack Table 12 Table 2: Frozen Vegetable Pack

Effects of ingredients and preparation procedures upon commercial type frozen fruit puree desserts

Creator:: Lundeen, Glen Alfred
Resource Type:: Masters Thesis
Full Text:: of the Frozen Fruit Desserts D. Composition of the Forraula "A 0 A« 21 21 24 E

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:: percentage of unbroken cells in mature frozen fruit tissues (110, p. 17). 23 The vessels seem to

Freezing fruits and vegetables

Creator:: Oregon State University. Extension Service, Washington State University. Extension, University of Idaho. Extension, United States. Department of Agriculture, Raab, Carolyn A., and Pacific Northwest Cooperative Extension
Abstract:: Freezing is one of the simplest and least time consuming methods of food preservation. For best quality, it is important to follow directions carefully. Color, flavor, and nutritive value can be affected by freshness of the produce selected, method of preparation and packaging, and conditions of freezing.
Resource Type:: Technical Report
Full Text:: sugar Any fruit can be frozen without sugar. However, the texture may be softer than that of fruit

The ascorbic acid, dehydroascorbic acid and diketogulonic acid content of canned and frozen juices and beverages in relation to cost

Creator:: Jarvis, Helen Wilma
Resource Type:: Masters Thesis
Full Text:: freezing. Frozen products made by concentrating citrus fruit juice have been one of the most prominent

ScholarsArchive@OSU

Preservation of fruits and vegetables by freezing

Freezing fruits and vegetables [1981]

Home freezing of fruits and vegetables

Objective quality tests in evaluating frozen strawberries

Characteristics of frozen peaches as affected by various pre-freezing treatments

Experimental results on the preservation of fruits and vegetables by freezing : a progress report

Effects of ingredients and preparation procedures upon commercial type frozen fruit puree desserts

The relationship of processing method to the physicochemical changes which occur in processed soft fruits

Freezing fruits and vegetables

The ascorbic acid, dehydroascorbic acid and diketogulonic acid content of canned and frozen juices and beverages in relation to cost

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