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Canning tomatoes and tomato products

Creator:: Raab, Carolyn A., Oregon State University. Extension Service, and Pacific Northwest Cooperative Extension
Abstract:: Ripening tomatoes are a familiar sight in Pacific Northwest gardens and fields during the late summer months. Because the storage life of fresh tomatoes is limited, many households preserve them for year-round enjoyment. Home canning is one of the most popular preservation methods. When canning tomatoes and tomato products, safe...
Resource Type:: Other
Full Text:: ) • type of liquid added to tomatoes (juice, water, none) • consistency of tomato product (thick, thin

Pectin in tomatoes as a protective colloid for casein

Creator:: Paasche, Bette Marie
Abstract:: The purpose of this investigation was to study the role of pectin in protecting casein from coagulation by heat and acid during the preparation of tomato soup. Three varieties of tomatoes were used for the study, Ace, Improved Garden State and Campbell 146, and each variety was processed two ways,...
Resource Type:: Masters Thesis
Full Text:: - tin in protecting casein from coagulation by heat and acid during the preparation of tomato soup

Post-mortem quality changes in iced Pacific shrimp (Pandalus jordani)

Creator:: Cavazos, Sergio Flores
Abstract:: The biochemical and organoleptic changes that took place in raw whole Pacific shrimp and in the cooked meat during eight days of iced storage were investigated. A steady increase of both microbial numbers on the raw shrimp and pH in the raw shrimp and cooked meat was observed. The levels...
Resource Type:: Masters Thesis
Full Text:: indices of quality. Shrimp, being such an important marine product, has been investigated

Canning of fish in oil spiced according to Indian taste

Creator:: Parpia, Husain Ali Bhimjee
Resource Type:: Masters Thesis
Full Text:: spiced product. Some plain raediusa, without spices> was also prepared for use as control in th

Acid stabilization of autolyzed fish : storage and nutritional characteristics

Creator:: Culbertson, Jeffry Dean
Abstract:: The effects of ambient temperature storage on the chemical and nutritional characteristics of phosphoric and sorbic acid-stabilized fish autolysates were determined. Variations in sample composition due to autolysis, deboning, and acidification were also evaluated. Autolysates of English sole (Parophrys vetulus), true cod (Gadus macrocephalus), Dover sole (Microstomus pacificus), and orange...
Resource Type:: Masters Thesis
Full Text:: , has been under investigation for several years. Normally, preservation of such concentrates

Thermophysical properties and temperature response of surimi-- measurement and modeling

Creator:: Wang, De-qian
Abstract:: Freezing is one of the important technologies for preservation of foods. In this project, using surimi as a food model, thermophysical properties of frozen foods were evaluated and the freezing process was simulated using a finite element package. To measure temperature-dependent thermal conductivity, a line-source probe system was used. Effects...
Resource Type:: Dissertation
Full Text:: technologies for preservation of foods. In this project, using surimi as a food model, thermophysical

Fish pickling for home use [1992]

Creator:: Hilderbrand, Kenneth S., Oregon State University. Extension Service, Washington State University. Cooperative Extension, University of Idaho. Cooperative Extension Service, and United States. Department of Agriculture
Abstract:: Revised January 1992. Please look for up-to-date information in the OSU Extension Catalog: http://extension.oregonstate.edu/catalog
Resource Type:: Other
Full Text:: (acetic acid) is one of the easiest food-preservation techniques known. West Coast and Pacific Northwest

Fish pickling for home use [1983]

Creator:: Hilderbrand, Kenneth S., Oregon State University. Extension Service, Washington State University. Cooperative Extension, University of Idaho. Cooperative Extension Service, and United States. Department of Agriculture
Abstract:: Revised April 1983. Please look for up-to-date information in the OSU Extension Catalog: http://extension.oregonstate.edu/catalog
Resource Type:: Other
Full Text:: -preservation techniques known. West Coast and Pacific Northwest states have several species of fish that lend

Fish pickling for home use [1978]

Creator:: Oregon State University. Cooperative Extension Service, Washington State University. Cooperative Extension Service, University of Idaho. Agricultural Extension Service, Hilderbrand, Kenneth S., and United States. Department of Agriculture
Abstract:: Published January 1978. Please look for up-to-date information in the OSU Extension Catalog: http://extension.oregonstate.edu/catalog
Resource Type:: Other
Full Text:: -preservation techniques known. West Coast and Pacific Northwest states have several species of fish that lend

Seasoning and preservative treatment of tanoak lumber

Creator:: Miller, Donald J. (Donald James), Graham, R. D. (Robert D.), and Oregon Forest Products Laboratory
Abstract:: Tanoak lumber might supplement the supply of white oak for boat construction, as the tree has extremely thick sapwood that can be pressure- treated readily with preservatives. One-inch tanoak lumber was kiln -dried to 3 different moisture content ranges, then pressure -treated with water -borne preservatives. Some unseasoned lumber was...
Resource Type:: Technical Report

ScholarsArchive@OSU

Canning tomatoes and tomato products

Pectin in tomatoes as a protective colloid for casein

Post-mortem quality changes in iced Pacific shrimp (Pandalus jordani)

Canning of fish in oil spiced according to Indian taste

Acid stabilization of autolyzed fish : storage and nutritional characteristics

Thermophysical properties and temperature response of surimi-- measurement and modeling

Fish pickling for home use [1992]

Fish pickling for home use [1983]

Fish pickling for home use [1978]

Seasoning and preservative treatment of tanoak lumber

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