Food processing and technology 1979: a summary of research
Creators:Gould, W. A.
Stone, W. S.
Berry, S. Z.
Kallas, N. N.
Confar, N. S.
Hair, B. L.
Huber, F. V.
Stover, J. G.
Pisarczyk, J. M.
Peng, A. C.
MetadataShow full item record
Publisher:Ohio Agricultural Research and Development Center
Series/Report no.:Ohio Agricultural Research and Development Center. Research circular. 250
Evaluation of tomato cultivars for processing / W. A. Gould, W. S. Stone, Hasan Fenercioglu, and S. Z. Berry -- Prediction of finished product juice color from raw product tomato color / Dennis lnkrott and W. A. Gould -- Effects of concentration and reconstitution on tomato juice quality / Hasan Fenercioglu and W. A. Gould -- Homogenized tomato juice mold counts, and process identification / Nicholas N. Kallas and W. A. Gould -- Effects of comminution on mold in tomato products / Nicholas N. Kallas and W. A. Gould -- Use of diacetylfluorescein to monitor tomato juice for microbial contamination / Richard Basel and W. A. Gould -- the effects of microbial load on anaerobic spoilage of various tomato juice formulations / Richard Basel and W. A. Gould -- Evaluation of potato cultivars for storage and chipping / W. A. Gould, N. S. Confar, W. E. Stone, Hasan Fenercioglu, B. L. Hair, F. V. Huber, J. G. Stover, and J. M. Pisarczyk -- Relationship of sucrose content in raw potatoes to color of chips from stored potatoes / F. V. Huber and W. A. Gould -- Reconditioning of cold-stored potato tubers as influenced by harvest maturity / B. L. Hair and W. A. Gould -- Role of glucose and sucrose in potato chip discoloration / B. L. Hair and W. A. Gould -- Harvest sucrose content as an indicator of post-storage processing performance / B. L. Hair and W. A. Gould -- Lipid changes occurring in cabbage during storage / Andrew C. Peng -- The effect of coagulants on protein content and amino acid composition of soybean-cheese whey curd / Moon-Lan Yao and Andrew C. Peng
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