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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.

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Showing 1 to 10 of 17 (0.072 seconds)

Spelling suggestions: "subject:"scanned vegetable""

1

The effect of post-harvest interval on the quality of canned vegetables

Seemann, Bruce Russell. January 1962 (has links)
Thesis (M.S.)--University of Wisconsin--Madison, 1962. / Typescript. eContent provider-neutral record in process. Description based on print version record. Includes bibliographical references (leaves 45-48).
Canned vegetables.
2

Effect of added sugar and salt on consumer acceptance of canned vegetables

Lenz, Robert J. January 1963 (has links)
Thesis (M.S.)--University of Wisconsin--Madison, 1963. / Typescript. eContent provider-neutral record in process. Description based on print version record. Includes bibliographical references (leaf 35).
Canned vegetables.
3

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)
Thermal processing involves application of heat to destroy pathogenic microorganisms of public heath concern and to reduce the activity of microorganisms and enzymes that spoil the food. However, the technique is associated with considerable degradation of taste, color, texture, flavor and nutritional quality of processed foods. Data on kinetics of changes in quality factors and their temperature dependence, as well as the heat penetration behavior of the food during processing are necessary to predict and optimize the extent of quality retention. The objectives of this study were: (a) to evaluate the kinetics of thermal softening, color degradation and loss of ascorbic acid in potato (Solanum tuberosum) at selected temperatures (70--100°C) and to evaluate their temperature dependence; (b) to evaluate the effect of process variables (temperature, rotational speed, can size and nature of the covering fluid) on heating behavior of canned potatoes and (c) to determine the influence of the above process variables on process time and product quality.
Canned vegetables -- Quality.
Potatoes.
4

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
5

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.
6

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.
7

Studien über verdorbene Gemüse-Konserven

Belser, Joseph. January 1905 (has links)
Thesis (doctoral)--Universität Zürich. / Includes bibliographical references.
Canned foods Canned vegetables.
8

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
9

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.
10

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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