Physical, chemical and sensory attributes were
examined on canned green beans (Oregon 1604) of sieve sizes
3 & 4 and 5 & 6 after one and three months of storage at
room temperature (RT). The green beans subjected to
different pre-blanch conditions in water (T1t1: 160°F - 30
min.; T1t2:...
The aroma of Tuber gibbosum, a native Oregon truffle, was
characterized using two distinct techniques. Volatile aroma
constituents were identified by chemical analysis, and sensory
characteristics were determined by examining response of the
general populace to the truffle aroma.
Truffle samples from four maturity ranges, as determined
by microscopic examination...
Fruit juice concentrates- hard pear, soft pear, fig,
prune, raisin, white grape, and pineapple, and sweeteners-invert
beet, invert cane, and high fructose corn syrup
(HFCS) were characterized by sugar profiles, nonvolatile
acid profiles, UV spectral profiles, and mineral content.
These fruit juices and sweeteners were also used to
adulterate commercial...
In western Oregon the titratable acidity of grapes at
harvest may in some seasons be higher than desirable for
making quality wine, due to the retention of malic acid.
The purposes of this study were 1) to investigate the
effects of a vineyard cultural practice, cluster exposure
at veraison by...
The possible effect of oxidation [processing with or without sulfur dioxide
(±S0₂)] and of pre-ultrafiltration treatment of juices with enzymes and fining
agents on flux, and on juice color, composition and stability was investigated. White
Riesling juice was ultrafiltered with a Romicon system operated with a nominal
molecular weight cut-off...
The purpose was to gain information about the determinants of student behavior with respect to laboratory (lab) and non-laboratory (non-lab) science learning activities. Fishbein and Ajzen's (1975) theory of reasoned action was used to investigate students' salient beliefs, correlations between determinants of intention, and the relative weights of determinants of...
Fresh ripe, cantaloupes were processed into juice and
juice concentrate. Processing trials were conducted on
fresh and frozen fruits with and without rind. The effects
of maceration enzymes and fining agents on yield and quality
were investigated. Compositional measurement included
°Brix, pH, titratable acidity, formol values, ascorbic acid
content, total...
Thirty bone-in hams from market weight hogs were used
in this study, three groups of 10 each. One group was
brine-cured, frozen and stored (F/S) at -20°C for 90 days
prior to heat processing and smoking. A second group was
similarly cured and frozen, not stored (F/NS), but thawed
immediately,...
Several effects of xylem discontinuity in Pinot noir and Merlot grape berries were studied. There was a reduction in the amount of apoplastic dye (Eosin Y or azosulfamide) uptake through cut pedicels into soft versus firm berries, suggesting a reduction in maximal xylem flow at that time. Both greenhouse and...
A new male sterile (MS) mutant was found in 1988 in an inbred
line of cucumber (Cucumis sativus L.) in the greenhouse of
Sunseeds Company. The mutant is characterized by normal
corolla in both male and female flowers, normal fertility in
the female, and absence of pollen in otherwise normal-appearing...