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Creator:: Oregon State College. Agricultural Experiment Station, Bullis, D. E. (DeLoss Everett), 1894-1984, Wiegand, Ernest Herman, 1886-, and Onsdorff, Thomas
Abstract:: Published March 1939. 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:: flavored with imitation maraschino cherry flavor but if this can not be obtained, almond extract is a very

Creator:: Henney, Edward Nathan
Resource Type:: Masters Thesis
Full Text:: the uniformity of color of the units of cherry in- gredient. Artificial coloring does not contribute

Creator:: Hundskopf, Maria Monica Giusti
Abstract:: Red radish anthocyanin extract (RAE) was investigated for coloring brined cherries as an alternative to FD&C Red No. 40. Red radish (Raphanus sativus L.) anthocyanins were extracted from liquid nitrogen powdered epidermal tissue using acetone, partitioned with chloroform, and isolated using C-18 resin. The monomeric anthocyanin content was determined by...
Resource Type:: Masters Thesis
Full Text:: . However, cherry color showed no significant changes in hue, color intensity nor lightness during storage

Creator:: Oregon State College. Agricultural Experiment Station, Wiegand, Ernest Herman, 1886-, and Bullis, D. E. (DeLoss Everett), 1894-1984
Abstract:: Published June 1930. 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 J. T. Jardine, Director of Information No. 32 MARASCHINO CHERRIES IETHODS FOR BLEACHING ND

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:: --. -------------------------------------------------------------- anufacture of Maraschino-Tyoe Cherries. Astract Approved (Major Prøfyo1) Ten, twenty, and thirty ner cent

Creator:: Jolly, J. Christopher
Abstract:: From 1925 to 1930, Ernest H. Wiegand, a professor of Horticultural Products at Oregon State Agricultural College, developed an improved brining process for cherries. Brined cherries are used in the production of maraschino and glacé cherries, which already had a sizable market in the United States by the 1920s. This...
Resource Type:: Masters Thesis
Full Text:: , and Specialized Agriculture: The Re- Invention of the Maraschino Cherry Abstract Mary Jo Nye From

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