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...
The purpose of this thesis is to explain why the reservation system manifested so
disappointingly for the Native American groups of Southwest Oregon. It seeks to characterize the
struggle that raged in Southwest Oregon from 1850 to 1856 between three main groups there:
indigenous peoples, white squatters and miners, and...
Enzymic systems able to hydrolyze the compounds forming
the supporting structure of plant tissues have a major effect upon
the texture of fruit products.
The objective of this thesis was the development of a theory
to explain the textural changes in fresh and processed strawberries.
The presence of pectinolytic enzymes...
Processing and storage of berry fruits is accompanied by various changes, the important ones being the changes in the soluble solids content, titratable acidity, pH, pigments, and texture. A study was made of these changes in processed strawberries, raspberries, blackberries and blueberries, still cooked and stored at 78°F for one...
A study was designed to examine the pharmacokinetics of theophylline in a well defined group of congestive heart failure (CHF) patients, without liver disease, and to evaluate the validity of the dosage guidelines recommended by the FDA. A total of five CHF patients and seven non-CHF patients were entered and...
The texture of processed berry fruits changes both during processing
and subsequent storage. A study was made of these changes
in processed strawberries, raspberries, blackberries, and blue-
berries, spin-cooked and stored at 100°F. for 28 days in tin and
glass containers. Four samples, from each of the two replications of...