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BEGIN:VEVENT
UID:20260629T083127EDT-0596MxF9nG@132.216.98.100
DTSTAMP:20260629T123127Z
DESCRIPTION:PhD Oral Defense of Yetenayet Tola\, Department of Food Science
  and Agricultural Chemistry\nHeat sterilization or canning significantly d
 amages quality of low acid vegetables. So far different attempts have been
  made to improve quality of canned vegetables either through modification 
 of conventional processing methods or use of novel processing technologies
 . Both approaches have their own limitations to achieve required quality i
 mprovement or hindered by practical applicability in terms of maintaining 
 food safety. However limited attempt have been made in terms of modificati
 on of product property (in terms of pH) and combined use of alternative pr
 ocessing techniques to improve quality of canned vegetables. The first par
 t of this study was focused on searching of novel acid infusion mechanism 
 to modify product pH at the slowest point of acidification. The second and
  third parts of the study investigated the resistance of Bacillus lichenif
 ormis spores under different treatments combinations. The fourth part of t
 his work was focused on the study of the influence of acid infusion on qua
 lity retention of carrot.
DTSTART:20140213T151500Z
DTEND:20140213T151500Z
LOCATION:MS2-022\, Macdonald-Stewart Building\, CA\, QC\, St Anne de Bellev
 ue\, H9X 3V9\, 21111 Lakeshore Road
SUMMARY:PhD Oral Defense: Novel and Alternative Processing Techniques to Im
 prove the Quality of Thermally Processed Foods
URL:/macdonald/channels/event/phd-oral-defense-novel-a
 nd-alternative-processing-techniques-improve-quality-thermally-processed-2
 32892
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