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Cane and beet sugar and their production

Creator:: Fung Chung Jen, John
Resource Type:: Capstone Project
Full Text:: ,; TliE FOOD HJDUSTRIES . . . . Page 1 1. 2. Chemical Classification of sugar . Sugar as a

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
Full Text:: industries 19:51-53, Nov. 1948. Jacobs, Morris Boris. The chemistry and technology of food and food products

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
Full Text:: Technology In Charge of Major Head of Departnnt of Food iology Chainnan of School Graduate Committee Dean

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
Full Text:: anecessary expedient in a strictly applied field such as food technology. In all such cases the information

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:: Ph. D. in Food Technology (Name) (Degree) (Major) Date thesis is presented August 3 1, 1962

The effect of reducing microorganisms on the rate of color development in cured meat

Creator:: Kalle, Gurudutt Pandurang
Abstract:: The microorganisms present determine to a great extent the quality of cured meat. Some of them may have unfavorable effects on the color and flavor, whereas others are known to have beneficial effects on these quality factors. Yeasts, bacilli, and streptococci were found to be predominately present in a cover...
Resource Type:: Masters Thesis
Full Text:: MASTER OP SCIENCE June 1955 AEPSOTOi Profosaor and Head oEXDepaa^tment of Food Teohnology

Methods for presenting raspberry and strawberry samples to the Hunter color and color-difference meter

Creator:: Tinsley, Ian J., 1929-
Resource Type:: Masters Thesis

The rehydration of Blue Lake Beans as influenced by treatments preceding dehydration

Creator:: Pettit, Lynne Archer
Resource Type:: Masters Thesis
Full Text:: proper stage of Maturity, thegr were harvested by hand and delivered to the food technology

Methods of evaluating quality of Marshall strawberries for manufacture

Creator:: Wood, Edmond Harvey
Abstract:: The need to replace the present methods of rating the acceptability of a manufacturer's lot of strawberries is indicated. Work has been done towards adapting and developing laboratory techniques for this purpose. The quality factors checked upon were the state of maturity, the effectiveness of processing work, and the freedom...
Resource Type:: Masters Thesis

Relation of fresh fruit quality factors to the canning quality of the Italian prune

Creator:: Wiley, Robert Craig
Abstract:: Approximately 200 raw prunes were harvested from each of five Italian prune trees near Corvallis every three days for nine consecutive harvest dates. Forty individual fruit from each tree were drawn at random and subjected to a series of fresh fruit quality tests. For each quality factor which was measured,...
Resource Type:: Dissertation
Full Text:: iaportant senses involved in testing the quality of food are taste and color* Other senses will not be

ScholarsArchive@OSU

Cane and beet sugar and their production

The blackberry frozen puree dessert

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

The effect of physical and chemical agents on the storage characteristics of raw vegetables and fruits

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

The effect of reducing microorganisms on the rate of color development in cured meat

Methods for presenting raspberry and strawberry samples to the Hunter color and color-difference meter

The rehydration of Blue Lake Beans as influenced by treatments preceding dehydration

Methods of evaluating quality of Marshall strawberries for manufacture

Relation of fresh fruit quality factors to the canning quality of the Italian prune

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