Fruit and vegetable processing and food technology: a summary of research

Evaluation of tomato cultivars for processing / W. A. Gould and R. Stillabower -- Physical and subjective color evaluation of tomato juice / Kenneth L. Beck and W. A. Gould -- Flavor evaluation of tomato juice fortified with sugar and citric acid / J. A. Gould and W. A. Gould -- Effects of citric acid and sugar ratios on thermal resistance of Bacillus coagulans var. thermoacidurans in tomato juice / Dennis L. Gierhart and W. A. Gould -- Protein bodies of the germinating tomato seed cotyledon / L. K. Eggers and J. R. Geisman -- Studies concerning the protein of tomato seeds recovered from tomato cannery waste / L. K. Eggers and J. R. Geisman -- Lipid composition of cucumber / A. C. Peng -- Fatty acids in fresh and recycled brines / A. C. Peng and J. R. Geisman -- Repeated recycling of spent pickle brine affects pickle quality / J. R. Geisman and M. Lazear -- Evaluation of snap bean cultivars for processing / W. Gould, J. Gould, J. Mount, M. Skoog and R. Stillabower -- Evaluating strawberries for freezing / J. F. Gallander and J. F. Stetson -- Grapes for Ohio wines / J. F. Gallander and J. F. Stetso

Crystal structure of 4-hydroxynaphtho[2,3-b]benzofuran-6,11-dione, C\u3csub\u3e16\u3c/sub\u3eH\u3csub\u3e8\u3c/sub\u3eO\u3csub\u3e4\u3c/sub\u3e

© 2020 Peng Luo et al., published by De Gruyter. 2020. C16H8O4, monoclinic, Pc (no. 7), a = 3.7133(1) Å, b = 9.7214(4) (2) Å, c = 15.5765(6) Å, β = 96.121(2)°, V = 559.08(3) Å3, Z = 2, Rgt(F) = 0.0506, wRref(F2) = 0.1274, T = 150(2) K

Coral recruitment is impacted by the presence of a sponge community

© 2019 Peng Luo et al., published by De Gruyter, Berlin/Boston. C23H13NO4, monoclinic, P21/n (no. 14), a = 11.6537(6) Å, b = 5.1315(2) Å, c = 26.8047(13) Å, β = 96.266(3)°, V = 1593.4(13) Å3, Z = 4, Rgt(F) = 0.0531, wRref(F2) = 0.1432, T = 90.0(5) K

1976 Research Progress Reports; Fruit and Vegetable Processing and Food Technology

Evaluation of tomato cultivars for processing / W. A. Gould, R. Stillabower and D. Grindell -- Using tomato seeds / J. R. Geisman -- Evaluation of snap bean cultivars for processing / W. A. Gould and R. Stillabower -- Flame sterilization of canned green beans / J. R. Mount and W. A. Gould -- Flame sterilization of canned peas / J. R. Ice, J. R. Mount and W. A. Gould -- Flame sterilization of other canned products / John Mount and W. A. Gould -- Determination of factors affecting heat penetration in flame sterilized canned whole kernel sweet corn / R. Joseph and W. A. Gould -- Geotrichum candidum: the new FDA indicator of plant sanitation for the food processing industry / J. G. Fox and W. A. Gould -- Recycling spent pickling brines ; Uses for the outer green leaves of cabbage / J. R. Geisman -- The development of a fish spread by the utilization of freshwater drum from Lake Erie / J. D. Morgan and W. A. Gould -- Development of a sausage product from Lake Erie freshwater drum / S. Hauck and W. A. Gould -- Utilization of Lake Erie freshwater drum for fish sticks / W. Stone and W. A. Gould -- Acidification and thermal processing of tripolyphosphate treated freshwater drum fillets / T. F. Chin and W. A. Gould -- Effect of lipid and fatty acid composition on keeping quality / Andrew C. Peng -- Grape lipids / P. A. Higgins and A. C. Peng -- The effect of maturation on the lipid content of 'Concord' grapes / John A. Bauman and James F. Gallander -- Stability of ascorbic acid in fortified apple juice / M. I. Mahmoud and W. A. Gould -- Wine deacidification with mixed cultures of Schizosaccharomyces pombe and Saccharomyces cerevisiae ; The effect of bacterial inoculum on malo-lactic fermentation in wines ; Concentrations of tartaric and malic acids of several wine varieties grown in Ohio / J. F. Gallander and J. F. Stetso

Wine Making for the Amateur

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