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  • About
  • The Global ETD Search service is a free service for researchers to find electronic theses and dissertations. This service is provided by the Networked Digital Library of Theses and Dissertations.
    Our metadata is collected from universities around the world. If you manage a university/consortium/country archive and want to be added, details can be found on the NDLTD website.

Search results

Showing 21 to 30 of 118 (0.016 seconds)
21

A study of the yellow discoloration of canned oysters

Shockey, Charles Floyd 13 March 1940 (has links)
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 obtained from four different areas that the yellow pigments in the discolored tissue and in the livers of these oysters were identical. This conclusion was drawn following ten separate chromatographic analyses of these extracts. Analysis with the spectrograph further showed that the pigments responsible for the major portion of the discoloration was carotene. The absorption bands of this pigment in a carbon disulfide solution were found to lie at 521 and 485 millimicrons. These lines corresponded to those for beta carotene. It was also observed that these carotenoid pigments from the liver diffused slowly through the surrounding tissue and that the time required for the color to reach the surface of the oyster depended upon the thickness of the tissue. In a preliminary test it was also found that higher temperatures in storage tended to hasten the discoloration while samples held at zero degree Fahrenheit inhibited the diffusion of the color to the surface. / Graduation date: 1940
Canned oysters -- Color
Oysters
22

Butter sauce in canned vegetables

Huang, Tang Tsaan, January 1966 (has links)
Thesis (M.S.)--University of Wisconsin--Madison, 1966. / eContent provider-neutral record in process. Description based on print version record. Bibliography: l. 32-36.
Canned vegetables. Butter
23

The effects of the use of corn syrups in canned vegetables

Gaddi, Antoieta Liwang, January 1966 (has links)
Thesis (M.S.)--University of Wisconsin--Madison, 1966. / eContent provider-neutral record in process. Description based on print version record. Includes bibliographical references.
Canned vegetables. Syrups.
24

Utilization of dextrose and corn sirups in canned vegetables

Begum, Jinnat Ara, January 1966 (has links)
Thesis (M.S.)--University of Wisconsin--Madison, 1966. / eContent provider-neutral record in process. Description based on print version record. Includes bibliographical references.
Vegetables Syrups. Canned vegetables.
25

Effects of age, size and variety at harvest on preference for canned vegetables

Freund, Peter Richard, January 1969 (has links)
Thesis (Ph. D.)--University of Wisconsin--Madison, 1969. / Typescript. Vita. eContent provider-neutral record in process. Description based on print version record. Includes bibliographical references.
Canned vegetables Food
26

An analysis of the supply determination process of vegetable canners with special emphasis on raw product contracting

Jesse, Edward V. January 1970 (has links)
Thesis (Ph. D.)--University of Wisconsin--Madison, 1970. / Typescript. Vita. eContent provider-neutral record in process. Description based on print version record. Includes bibliographical references.
Canned foods industry.
27

Mortality of Wisconsin canning firms

Gunnelson, Jerald Alan. January 1964 (has links)
Thesis (M.S.)--University of Wisconsin--Madison, 1964. / eContent provider-neutral record in process. Description based on print version record. Bibliography: 2 l. at end.
Canned foods industry
28

Carbonyl content of canned vegetables

Partosoedarso, Roostoeti Moeljono, January 1965 (has links)
Thesis (M.S.)--University of Wisconsin--Madison, 1965. / eContent provider-neutral record in process. Description based on print version record. Bibliography: l. 61-64.
Canned vegetables. Carbonyl compounds.
29

Heating behavior and quality factor retention in canned foods as influenced by thermal processing in a rotary autoclave

Abbatemarco, Carla January 1993 (has links)
No description available.
Canned foods -- Quality.
Autoclaves.
30

Heating behavior and quality factor retention in canned potatoes as influenced by process variables during end-over-end rotational processing

Jobe, Baboucarr January 2003 (has links)
No description available.
Potatoes.
Canned vegetables -- Quality.

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