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Investigations of the cracking problem in brining of sweet cherries

Creator:: Wiegand, Ernest H., Norton, C. E., and Pentzer, D. J.
Abstract:: For many years brined cherry stocks for eastern maraschino cherry processors were almost entirely imported from Italy and France. Only small quantities were barreled on the Pacific Coast for local use. Today that situation is almost entirely reversed. With the aid of a protective tariff on brined and processed cherries...
Resource Type:: Technical Report
Full Text:: . ~ PENTZER Department of Food Products Industries, Oregon State College, Corvallis, Oregon (Received for

The color reaction of dextrose with the anthocyan pigments of frozen strawberries

Creator:: Miller, Wallace J.
Resource Type:: Masters Thesis
Full Text:: APPROVED: Professor of Food Product industries In Charge of Major Head of Department of Horticulture

Utilization of surplus Italian prunes

Creator:: Fenner, Keith Peck, 1914-
Abstract:: Prune growers of Oregon are faced with the prospect of large crops and surpluses for the next few years. These surpluses will probably be felt in both fresh and dried prunes. This thesis presents the results of an investigation to find. new markets and new products which will be of...
Resource Type:: Masters Thesis
Full Text:: throughout the prune industry that a standardized, high-quality, quickly prepared product will be of great

A practical method of commercial jelly manufacture

Creator:: Armand-Ugon, Nelly Ana-Mirta
Resource Type:: Masters Thesis
Full Text:: ©.ffi ^iofe floaifi aff0f4 Mm a ©©saa of obtaining a stamdati product» S«l«hsfripA« 1938> (1%) i©te

Heat penetration in canned fish

Creator:: Davis, Myron Carl
Resource Type:: Masters Thesis
Full Text:: degree of ISASTiuH OF SCIENOK May 1938 APPROVED.: Professor of Food Prodmets/SMu&'feries In

Sugar penetration in preserving fruits

Creator:: Cobb, Earl Kendall
Resource Type:: Masters Thesis

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

A study of the yellow discoloration of canned oysters

Creator:: Shockey, Charles Floyd
Abstract:: The yellow discoloration in canned oysters, which appeared after several months of storage, has been proven to be due to carotenoid pigments which were contained in the liver of the oyster. It was found after making carbon disulfide extractions of the liver and of the discolored tissue from canned oysters...
Resource Type:: Masters Thesis
Full Text:: Food Induetrte Dep,rtent In Charge of Maor :. Chairman of choc1 Graduate Committee Chairman of

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:: with the latter to a certain percentage i not detectable by the appearance or taste of the product

Nitrogen deficiency in relation to spoilage of the blueberry, Vaccinium ovatum

Creator:: Litwiller, Earl Milo
Resource Type:: Dissertation
Full Text:: , lead of tke Food laduatriee Begoytroont, imdor lahoee «iireotton tibia reBearefc raao uadortaken

ScholarsArchive@OSU

Investigations of the cracking problem in brining of sweet cherries

The color reaction of dextrose with the anthocyan pigments of frozen strawberries

Utilization of surplus Italian prunes

A practical method of commercial jelly manufacture

Heat penetration in canned fish

Sugar penetration in preserving fruits

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

A study of the yellow discoloration of canned oysters

Spectrophotometric and chromatographic studies of the principal pigments in evergreen blackberries and Alicante Bouschet grapes

Nitrogen deficiency in relation to spoilage of the blueberry, Vaccinium ovatum

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