Author: Publisher:
ISBN:
Category : Cherry
Languages : en
Pages : 14
Book Description
Texture of Brined Cherries [with List of Literature Cited
Author: Texture of Brined Cherries
Author: John E. BrekkePublisher:
ISBN:
Category : Cherry
Languages : en
Pages : 16
Book Description
Brined Cherries
Author: Texture of Brined Cherries (Classic Reprint)
Author: John E. BrekkePublisher: Forgotten Books
ISBN: 9780364767528
Category : Science
Languages : en
Pages : 20
Book Description
Excerpt from Texture of Brined Cherries Industry reacted promptly, contacting Federal and State agencies for assistance in a coordinated research program. Basic knowledge was needed to determine the causative agent and the mechanism of tissue breakdown. A research program was begun and continued over several years. Experimental packs were made in plants in Washington, Oregon, and California. Industry supplied the cherries and the two brine formulations used. About the Publisher Forgotten Books publishes hundreds of thousands of rare and classic books. Find more at www.forgottenbooks.com This book is a reproduction of an important historical work. Forgotten Books uses state-of-the-art technology to digitally reconstruct the work, preserving the original format whilst repairing imperfections present in the aged copy. In rare cases, an imperfection in the original, such as a blemish or missing page, may be replicated in our edition. We do, however, repair the vast majority of imperfections successfully; any imperfections that remain are intentionally left to preserve the state of such historical works.
Monthly Catalog of United States Government Publications
Author: United States. Superintendent of DocumentsPublisher:
ISBN:
Category : Government publications
Languages : en
Pages : 758
Book Description
Relationships of Cellulose and Pectic Substances to the Texture of Secondarily Bleached Cherries
Author: Nicholas Dutton RossPublisher:
ISBN:
Category : Cherry
Languages : en
Pages : 178
Book Description
Research was initiated to find a secondary bleach to remove brown discoloration on sulfur dioxide brined sweet cherries. In addition, studies were carried out to determine the effects on texture of not only the secondary bleaches, but also the primary bleach (sulfur dioxide). Three bleaches were found to remove the pigments in question leaving a snow white fruit at the end of the process, These were sodium and calcium hypochlorite and sodium chlorite. The study of the brining effects on the original fruit showed that most firming occurred within the first four and one half weeks. These constituents affecting firmness, the pectins and cellulose, did not appreciably change during the curing process. Only the uptake of calcium into the pectin was noted after the first few weeks. Analyses showed that secondary bleaching with the hypochlorites was too destructive to the cherry tissue. Sodium hypochlorite was extremely harsh, as it destroyed up to one half of the original cellulose and lowered the calcium level in the pectin. Calcium hypochlorite was found to be less severe, although some destruction did occur. Another problem encountered with the hypochlorites was the difficulty in controlling the reaction unless constant care was maintained. No change in the constituents affecting texture was found with sodium chlorite bleaching agent. Texture was still firm and although the process took longer than the hypochlorite process, very little attention was needed. Sodium chlorite was determined to be the best bleaching agent for secondarily bleaching brined cherries. No off-flavors developed when the fruit was processed into maraschino cherries.
Food in Jars
Author: Marisa McClellanPublisher: Running PressBook Pub
ISBN: 0762441437
Category : Cooking
Languages : en
Pages : 242
Book Description
A comprehensive guide to home preserving and canning in small batches provides seasonally arranged recipes for 100 jellies, spreads, salsas and more while explaining the benefits of minimizing dependence on processed, store-bought preserves.
Alternative Calcium Salts for the Firming of Brined Sweet Cherries
Author: Bruce Leon VibbertPublisher:
ISBN:
Category : Calcium salts
Languages : en
Pages : 168
Book Description
National Union Catalog
Author: Publisher:
ISBN:
Category : Union catalogs
Languages : en
Pages : 622
Book Description
Includes entries for maps and atlases.
Author: