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Filtering by: Subject Fruit-flies Remove constraint Subject: Fruit-flies Subject Fruit juices Remove constraint Subject: Fruit juices

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Clarification of pear juice by hollow fiber ultrafiltration

Creator:

Kortekaas, Marjan G.

Resource Type:

Masters Thesis

Full Text:

INTRODUCTION The fruit juice industry in the Pacific Northwest region (where the world's largest producers
Extraction and clarification of pectinous fruit juices

Creator:

Bell, James Carscallen, 1881-, Wiegand, Ernest Herman, 1886-, and Oregon Agricultural College. Experiment Station

Abstract:

Published July 1925. 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:

Experiment Station Extraction and Clarification of Pec- tinous Fruit Juices CORVALLIS. OREGON The regular
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:

» » 9 * <> 3" ASCORBIC ACID VALUES FOUND IN FRUIT JUICES AND COST OF FRUIT JUICES AND BEVERAGES
An improved method of concentrating fruit juices with special reference to apple juice

Creator:

Rolfsness, Stanley Cornelius

Resource Type:

Masters Thesis

Full Text:

O*li0» y«wi^ t"^dit©t#* tuft-* Stag* pXtM3 Ap^Xo^* Fruit Pwaueta ^f* 10*^-S, i99d
Causes of browning in pear juice concentrate during storage

Creator:

Cornwell, Chris

Resource Type:

Masters Thesis

Full Text:

the Pacific Northwest Regional Commission "Study of Fruit and Berry Concentrate Proces- sing in
Color and pigment characterization of royal okanogan huckleberry juice

Creator:

Price, Cornelia Lynde

Resource Type:

Masters Thesis

Full Text:

°. Juice yield from the raw fruit averaged 68% v/wt. The pigment content of the juice was calculated to
Influence of processing and storage on the phenolic composition of apple, pear and white grape juice

Creator:

Spanos, George A.

Abstract:

Methodology for characterization of the phenolic profile of apple, pear and grape juice was developed. It utilized High Performance Liquid Chromatography (HPLC) for separation of individual phenolic compounds and Diode Array Detection for recording the Ultra-violet (UV) spectrum of chromatographic peaks. The high resolution achieved and the ability of recording...

Resource Type:

Dissertation

Full Text:

Importance of Fhenolics in Fruit Juices 7 Phenolic Composition of Apple Juice 9 Factors Affecting the
Objective determination for consistency of tomato juice

Creator:

Yue, Thomas Tah-yu

Resource Type:

Masters Thesis

Full Text:

and George L. Marsh* Fruit and vegetable jtdces. S.X., Avi, 1939. 5lf9p. 9. U.S. Dept. of Agrie
Effect of different preparation treatments of the flavor and ascorbic acid content of Mexican lime juice after frozen storage

Creator:

Osman, Hussein Osman Ahmed

Resource Type:

Masters Thesis

Full Text:

(Citrus aurantifolia). 2. The large fruited limes, or the Tahiti group. The fruit is much larger and
Home processing of fruit and vegetable juices

Creator:

Yang, H. Y., Wiegand, Ernest Herman, 1886-, and Oregon State College. Agricultural Experiment Station

Abstract:

Published June 1952. 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:

Station Bulletin 515 June 1952 Foreword Fruit and vegetable juices are becoming more popular each year

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Academic Affiliation

Food Science and Technology5
Food Technology3
Food Industries1
Food and Dairy Technology1
Foods and Nutrition1

Advisor

Wrolstad, Ronald E.3
Fincke, Margaret L.1
Kirk, Dale E.1
Yang, H. Y.1

Commencement Year

Commencement Year range begin – Commencement Year range end

Current results range from 1939 to 1992

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Unknown 2

Committee Member

Becker, Boris1
Heatherbell, David A.1
Hedberg, Kenneth W.1
Laver, Murray L.1
Libbey, Leonard1
more Committee Members »

Creator

Wiegand, Ernest Herman, 1886 2
Bell, James Carscallen, 1881 1
Cornwell, Chris1
El Miladi, Samir Salem1
Jarvis, Helen Wilma1
more Creators »

Date

Date range begin – Date range end

Current results range from 1925 to 1991

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Decade

1990-19992
1980-19892
1970-19791
1960-19691
1950-19595
1930-19391
1920-19291

Degree Field

Food Science and Technology4
Food Technology3
Food Industries1
Food Science1
Food and Dairy Technology1
more Degree Fields »

Degree Level

Master's8
Doctoral3

Degree Name

Master of Science (M.S.)8
Doctor of Philosophy (Ph.D.)3

Language

English [eng]13

Non-Academic Affiliation

Oregon State University. Graduate School11
Oregon State University. Agricultural Experiment Station2

Peer Reviewed

No11

Resource Type

Masters Thesis8
Dissertation3
Technical Report2

Rights Statement

Copyright Not Evaluated12
No Copyright - United States1

Subject

Fruit juices[remove]13
Phenols2
Vegetable juices2
Antioxidants1
Apple juice1
more Subjects »

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