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Filtering by: Creator Yang, Ho-Ya, 1912- Non-Academic Affiliation Oregon State University. Graduate School

The effect of dextrose upon weight and volume in the manufacture of maraschino-type cherries

Creator:

Yang, Ho-Ya, 1912-

Abstract:

Ten, twenty, and thirty percent of dextrose were used in place of sucrose to preserve the Maraschino-type cherries because of the expectation that the smaller sized molecules would enter the cherry tissue more readily and thus increase the weight and volume of the fruit. Other samples, sucrose and percent dextrose...

Resource Type:

Masters Thesis

Full Text:

AN ABSTRACT OF TJI OF Ho-ya Yang L.. S. Food Industries
Spectrophotometric and chromatographic studies of the principal pigments in evergreen blackberries and Alicante Bouschet grapes

Creator:

Yang, Ho-Ya, 1912-

Abstract:

Spectrophotometric and chromatographic methods were employed to study the principal pigments in Evergreen blackberries and Alicante Bouschet grapes. Observations were made on the following items: 1. Juices expressed from the grape and blackberry 2. Principal pigments isolated from the grape and blackberry. 3. Wines made from the grape and blackberry....

Resource Type:

Dissertation

Full Text:

PIGMTTS IN EVERGREEN BLACKBERRIES MiD ALICMTTE BOUSC}tET GRAPES by HO-YA YARG A TBESIS submitted to