+publisher:"Rutgers University" +contributor:("Lee, Tung-Ching")

Rutgers University

1. Nagy, Mark E. Evaluation of the stability of microencapsulated lycopene isomers:.

Degree: MS, Food Science, 2009, Rutgers University

URL: http://hdl.rutgers.edu/1782.2/rucore10001600001.ETD.000051058

► Lycopene, a carotenoid primarily from tomatoes that is responsible for their red color, has been linked to several health benefits. In plant tissues, lycopene is… (more)

Subjects/Keywords: Lycopene; Isomerization

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APA (6^th Edition):

Nagy, M. E. (2009). Evaluation of the stability of microencapsulated lycopene isomers:. (Masters Thesis). Rutgers University. Retrieved from http://hdl.rutgers.edu/1782.2/rucore10001600001.ETD.000051058

Chicago Manual of Style (16^th Edition):

Nagy, Mark E. “Evaluation of the stability of microencapsulated lycopene isomers:.” 2009. Masters Thesis, Rutgers University. Accessed February 17, 2019. http://hdl.rutgers.edu/1782.2/rucore10001600001.ETD.000051058.

MLA Handbook (7^th Edition):

Nagy, Mark E. “Evaluation of the stability of microencapsulated lycopene isomers:.” 2009. Web. 17 Feb 2019.

Vancouver:

Nagy ME. Evaluation of the stability of microencapsulated lycopene isomers:. [Internet] [Masters thesis]. Rutgers University; 2009. [cited 2019 Feb 17]. Available from: http://hdl.rutgers.edu/1782.2/rucore10001600001.ETD.000051058.

Council of Science Editors:

Nagy ME. Evaluation of the stability of microencapsulated lycopene isomers:. [Masters Thesis]. Rutgers University; 2009. Available from: http://hdl.rutgers.edu/1782.2/rucore10001600001.ETD.000051058

Rutgers University

2. Lee, Diana, 1981-. Effects of drying methods on the stability of 2, 4-decadienal encapsulated in an o/w nanoemulsion.

Degree: MS, Food Science, 2010, Rutgers University

URL: http://hdl.rutgers.edu/1782.1/rucore10001600001.ETD.000053566

► The flavor industry has utilized many encapsulation methods in order to provide customers with stable flavors that maintain their integrity during various processing procedures. Savory… (more)

▼ The flavor industry has utilized many encapsulation methods in order to provide customers with stable flavors that maintain their integrity during various processing procedures. Savory flavors in particular have a unique hurdle to overcome, as they are subject to extreme temperature abuse, such as frying, baking, sautéing, and boiling. Highly sensitive compounds such as 2,4-Decadienal, that provide distinct characteristics to savory foods such as french fries and chicken, are particularly susceptible to change during these processes. Using oil in water nanoemulstions of diameters between 20-800 nanometers as well as various drying methods to encapsulate volatile compounds have been an exciting avenue for flavor encapsulation. The present research will focus on the stability of 2,4-Decadienal using oil in water nanoparticles of medium chain triglycerides (Neobee) in addition to multilayer encapsulation; spray drying and freeze drying. A slurry of 2,4-decadienal, maltodextrin, gum, Neobee and water were homogenized via high speed at 13,500 rpm and high pressure under 1500 bar to create a stable nanoemulsion. Half of the emulsion was then spray dried, while the remaining emulsion was freeze dried. Powdered finished samples were stored at 5°C (refrigeration), 25°C (ambient), 40°C (summer day), and 60°C (abuse/accelerated) for thirty days. Gas Chromatography with a flame ionization detector was used to measure ppm levels of 2,4-Decadienal in samples on appointed days. Mass Chromatography was then used to determine degradation compounds. Freeze-dried samples yielded the best protection against oxidation, retro-aldol condensation, and over all degradation by as much as 50% amongst the widest range of shelf life temperatures. Higher temperature storage allowed twice as much development of degradation products, such as 2-octenal, hexanal, octanoic acid, hexanoic acid, and 2-nonenal compared to refrigerated storage. Freeze dried encapsulation faired the best at refrigeration temperatures due to its crystalline structure. Medium chain triglycerides nanoparticles proved to be beneficial in retaining volatile compounds in conjunction with freeze drying. The higher heat, the longer the holding time, and the larger amount of oxygen present, accelerated 2,4-decadienal degradation in any encapsulation method. This study found that freeze drying a lipid nanoparticle with a volatile aldehyde, proved to be superior in retaining and preventing degradation compared to that of spray drying. Overall, the encapsulated samples retained 2,4-Decadienal significantly better than the unprotected reference. Future studies using various solid lipids should be examined. Advisors/Committee Members: Lee, Diana, 1981- (author), HUANG, QINGRONG (chair), Ching%22%29&pagesize-30">Lee, Tung-Ching (co-chair), HO, CHI-TANG (co-chair).

Subjects/Keywords: Food additives industry – Production standards; Food additives industry; Flavor – Biotechnology

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APA (6^th Edition):

Lee, Diana, 1. (2010). Effects of drying methods on the stability of 2, 4-decadienal encapsulated in an o/w nanoemulsion. (Masters Thesis). Rutgers University. Retrieved from http://hdl.rutgers.edu/1782.1/rucore10001600001.ETD.000053566

Chicago Manual of Style (16^th Edition):

Lee, Diana, 1981-. “Effects of drying methods on the stability of 2, 4-decadienal encapsulated in an o/w nanoemulsion.” 2010. Masters Thesis, Rutgers University. Accessed February 17, 2019. http://hdl.rutgers.edu/1782.1/rucore10001600001.ETD.000053566.

MLA Handbook (7^th Edition):

Lee, Diana, 1981-. “Effects of drying methods on the stability of 2, 4-decadienal encapsulated in an o/w nanoemulsion.” 2010. Web. 17 Feb 2019.

Vancouver:

Lee, Diana 1. Effects of drying methods on the stability of 2, 4-decadienal encapsulated in an o/w nanoemulsion. [Internet] [Masters thesis]. Rutgers University; 2010. [cited 2019 Feb 17]. Available from: http://hdl.rutgers.edu/1782.1/rucore10001600001.ETD.000053566.

Council of Science Editors:

Lee, Diana 1. Effects of drying methods on the stability of 2, 4-decadienal encapsulated in an o/w nanoemulsion. [Masters Thesis]. Rutgers University; 2010. Available from: http://hdl.rutgers.edu/1782.1/rucore10001600001.ETD.000053566

Rutgers University

3. Turovskiy, Yevgeniy, 1977-. The potential of a probiotic-derived antimicrobial peptide for the control of vaginal pathogens.

Degree: PhD, Food Science, 2011, Rutgers University

URL: http://hdl.rutgers.edu/1782.1/rucore10001600001.ETD.000057702

►

Bacterial vaginosis (BV) is characterized by replacement of vaginal probiotics with several anaerobic pathogens. This condition can lead to numerous complications during pregnancy and labor.… (more)

Subjects/Keywords: Vagina – Diseases; Probiotics; Bacteriocins; Bacterial vaginitis

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APA (6^th Edition):

Turovskiy, Yevgeniy, 1. (2011). The potential of a probiotic-derived antimicrobial peptide for the control of vaginal pathogens. (Doctoral Dissertation). Rutgers University. Retrieved from http://hdl.rutgers.edu/1782.1/rucore10001600001.ETD.000057702

Chicago Manual of Style (16^th Edition):

Turovskiy, Yevgeniy, 1977-. “The potential of a probiotic-derived antimicrobial peptide for the control of vaginal pathogens.” 2011. Doctoral Dissertation, Rutgers University. Accessed February 17, 2019. http://hdl.rutgers.edu/1782.1/rucore10001600001.ETD.000057702.

MLA Handbook (7^th Edition):

Turovskiy, Yevgeniy, 1977-. “The potential of a probiotic-derived antimicrobial peptide for the control of vaginal pathogens.” 2011. Web. 17 Feb 2019.

Vancouver:

Turovskiy, Yevgeniy 1. The potential of a probiotic-derived antimicrobial peptide for the control of vaginal pathogens. [Internet] [Doctoral dissertation]. Rutgers University; 2011. [cited 2019 Feb 17]. Available from: http://hdl.rutgers.edu/1782.1/rucore10001600001.ETD.000057702.

Council of Science Editors:

Turovskiy, Yevgeniy 1. The potential of a probiotic-derived antimicrobial peptide for the control of vaginal pathogens. [Doctoral Dissertation]. Rutgers University; 2011. Available from: http://hdl.rutgers.edu/1782.1/rucore10001600001.ETD.000057702

4. Li, Ji, 1984-. Towards biopolymer platforms via small molecule crosslinking, organocatalytic ring-opening polymerization, and electrospinning.

Degree: Food Science, 2013, Rutgers University

URL: http://hdl.rutgers.edu/1782.1/rucore10001600001.ETD.000068904

Subjects/Keywords: Biopolymers; Functional foods; Electrospinning

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APA (6^th Edition):

Li, Ji, 1. (2013). Towards biopolymer platforms via small molecule crosslinking, organocatalytic ring-opening polymerization, and electrospinning. (Thesis). Rutgers University. Retrieved from http://hdl.rutgers.edu/1782.1/rucore10001600001.ETD.000068904

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation

Chicago Manual of Style (16^th Edition):

Li, Ji, 1984-. “Towards biopolymer platforms via small molecule crosslinking, organocatalytic ring-opening polymerization, and electrospinning.” 2013. Thesis, Rutgers University. Accessed February 17, 2019. http://hdl.rutgers.edu/1782.1/rucore10001600001.ETD.000068904.

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation

MLA Handbook (7^th Edition):

Li, Ji, 1984-. “Towards biopolymer platforms via small molecule crosslinking, organocatalytic ring-opening polymerization, and electrospinning.” 2013. Web. 17 Feb 2019.

Vancouver:

Li, Ji 1. Towards biopolymer platforms via small molecule crosslinking, organocatalytic ring-opening polymerization, and electrospinning. [Internet] [Thesis]. Rutgers University; 2013. [cited 2019 Feb 17]. Available from: http://hdl.rutgers.edu/1782.1/rucore10001600001.ETD.000068904.

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation

Council of Science Editors:

Li, Ji 1. Towards biopolymer platforms via small molecule crosslinking, organocatalytic ring-opening polymerization, and electrospinning. [Thesis]. Rutgers University; 2013. Available from: http://hdl.rutgers.edu/1782.1/rucore10001600001.ETD.000068904

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation

5. Yu, Hailong, 1982-. Absorption and oral bioavailability of nanoencapsulated curcumin.

Degree: Food Science, 2012, Rutgers University

URL: http://hdl.rutgers.edu/1782.1/rucore10001600001.ETD.000065302

Subjects/Keywords: Polyphenols – Bioavailability; Nanotechnology; Nanoelectromechanical systems; Polyphenols – Absorption and adsorption

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APA (6^th Edition):

Yu, Hailong, 1. (2012). Absorption and oral bioavailability of nanoencapsulated curcumin. (Thesis). Rutgers University. Retrieved from http://hdl.rutgers.edu/1782.1/rucore10001600001.ETD.000065302

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation

Chicago Manual of Style (16^th Edition):

Yu, Hailong, 1982-. “Absorption and oral bioavailability of nanoencapsulated curcumin.” 2012. Thesis, Rutgers University. Accessed February 17, 2019. http://hdl.rutgers.edu/1782.1/rucore10001600001.ETD.000065302.

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation

MLA Handbook (7^th Edition):

Yu, Hailong, 1982-. “Absorption and oral bioavailability of nanoencapsulated curcumin.” 2012. Web. 17 Feb 2019.

Vancouver:

Yu, Hailong 1. Absorption and oral bioavailability of nanoencapsulated curcumin. [Internet] [Thesis]. Rutgers University; 2012. [cited 2019 Feb 17]. Available from: http://hdl.rutgers.edu/1782.1/rucore10001600001.ETD.000065302.

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation

Council of Science Editors:

Yu, Hailong 1. Absorption and oral bioavailability of nanoencapsulated curcumin. [Thesis]. Rutgers University; 2012. Available from: http://hdl.rutgers.edu/1782.1/rucore10001600001.ETD.000065302

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation

6. Shi, Ke, 1981-. Development of zein-based ice nucleator films for frozen food applications.

Degree: Food Science, 2012, Rutgers University

URL: http://hdl.rutgers.edu/1782.1/rucore10001600001.ETD.000066968

Subjects/Keywords: Frozen foods – Packaging; Ice nuclei

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APA · Chicago · MLA · Vancouver · CSE | Export to Zotero / EndNote / Reference Manager

APA (6^th Edition):

Shi, Ke, 1. (2012). Development of zein-based ice nucleator films for frozen food applications. (Thesis). Rutgers University. Retrieved from http://hdl.rutgers.edu/1782.1/rucore10001600001.ETD.000066968

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation

Chicago Manual of Style (16^th Edition):

Shi, Ke, 1981-. “Development of zein-based ice nucleator films for frozen food applications.” 2012. Thesis, Rutgers University. Accessed February 17, 2019. http://hdl.rutgers.edu/1782.1/rucore10001600001.ETD.000066968.

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation

MLA Handbook (7^th Edition):

Shi, Ke, 1981-. “Development of zein-based ice nucleator films for frozen food applications.” 2012. Web. 17 Feb 2019.

Vancouver:

Shi, Ke 1. Development of zein-based ice nucleator films for frozen food applications. [Internet] [Thesis]. Rutgers University; 2012. [cited 2019 Feb 17]. Available from: http://hdl.rutgers.edu/1782.1/rucore10001600001.ETD.000066968.

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation

Council of Science Editors:

Shi, Ke 1. Development of zein-based ice nucleator films for frozen food applications. [Thesis]. Rutgers University; 2012. Available from: http://hdl.rutgers.edu/1782.1/rucore10001600001.ETD.000066968

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation

7. Yang, Xiaoqing, 1981-. Improving the stability of beta-carotene and citral by nanoemulsions.

Degree: Food Science, 2012, Rutgers University

URL: http://hdl.rutgers.edu/1782.1/rucore10001600001.ETD.000067032

Subjects/Keywords: Beta carotene – Stability; Emulsions

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APA (6^th Edition):

Yang, Xiaoqing, 1. (2012). Improving the stability of beta-carotene and citral by nanoemulsions. (Thesis). Rutgers University. Retrieved from http://hdl.rutgers.edu/1782.1/rucore10001600001.ETD.000067032

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation

Chicago Manual of Style (16^th Edition):

Yang, Xiaoqing, 1981-. “Improving the stability of beta-carotene and citral by nanoemulsions.” 2012. Thesis, Rutgers University. Accessed February 17, 2019. http://hdl.rutgers.edu/1782.1/rucore10001600001.ETD.000067032.

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation

MLA Handbook (7^th Edition):

Yang, Xiaoqing, 1981-. “Improving the stability of beta-carotene and citral by nanoemulsions.” 2012. Web. 17 Feb 2019.

Vancouver:

Yang, Xiaoqing 1. Improving the stability of beta-carotene and citral by nanoemulsions. [Internet] [Thesis]. Rutgers University; 2012. [cited 2019 Feb 17]. Available from: http://hdl.rutgers.edu/1782.1/rucore10001600001.ETD.000067032.

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation

Council of Science Editors:

Yang, Xiaoqing 1. Improving the stability of beta-carotene and citral by nanoemulsions. [Thesis]. Rutgers University; 2012. Available from: http://hdl.rutgers.edu/1782.1/rucore10001600001.ETD.000067032

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation

Rutgers University

8. Gezgin, Zafer, 1979-. Engineering nanostructured functional thin films for frozen foods application.

Degree: Food Science, 2011, Rutgers University

URL: http://hdl.rutgers.edu/1782.1/rucore10001600001.ETD.000063410

Subjects/Keywords: Food industry and trade; Frozen foods industry; Food—Packaging

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APA · Chicago · MLA · Vancouver · CSE | Export to Zotero / EndNote / Reference Manager

APA (6^th Edition):

Gezgin, Zafer, 1. (2011). Engineering nanostructured functional thin films for frozen foods application. (Thesis). Rutgers University. Retrieved from http://hdl.rutgers.edu/1782.1/rucore10001600001.ETD.000063410

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation

Chicago Manual of Style (16^th Edition):

Gezgin, Zafer, 1979-. “Engineering nanostructured functional thin films for frozen foods application.” 2011. Thesis, Rutgers University. Accessed February 17, 2019. http://hdl.rutgers.edu/1782.1/rucore10001600001.ETD.000063410.

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation

MLA Handbook (7^th Edition):

Gezgin, Zafer, 1979-. “Engineering nanostructured functional thin films for frozen foods application.” 2011. Web. 17 Feb 2019.

Vancouver:

Gezgin, Zafer 1. Engineering nanostructured functional thin films for frozen foods application. [Internet] [Thesis]. Rutgers University; 2011. [cited 2019 Feb 17]. Available from: http://hdl.rutgers.edu/1782.1/rucore10001600001.ETD.000063410.

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation

Council of Science Editors:

Gezgin, Zafer 1. Engineering nanostructured functional thin films for frozen foods application. [Thesis]. Rutgers University; 2011. Available from: http://hdl.rutgers.edu/1782.1/rucore10001600001.ETD.000063410

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation

Rutgers University

9. Wang, Yuwen, 1976-. Improving health-promoting effects and stability of food ingredients using nanoencapsulation.

Degree: Food Science, 2011, Rutgers University

URL: http://hdl.rutgers.edu/1782.1/rucore10001600001.ETD.000063697

Subjects/Keywords: Food—Composition; Food—Preservation; Food additives

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APA · Chicago · MLA · Vancouver · CSE | Export to Zotero / EndNote / Reference Manager

APA (6^th Edition):

Wang, Yuwen, 1. (2011). Improving health-promoting effects and stability of food ingredients using nanoencapsulation. (Thesis). Rutgers University. Retrieved from http://hdl.rutgers.edu/1782.1/rucore10001600001.ETD.000063697

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation

Chicago Manual of Style (16^th Edition):

Wang, Yuwen, 1976-. “Improving health-promoting effects and stability of food ingredients using nanoencapsulation.” 2011. Thesis, Rutgers University. Accessed February 17, 2019. http://hdl.rutgers.edu/1782.1/rucore10001600001.ETD.000063697.

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation

MLA Handbook (7^th Edition):

Wang, Yuwen, 1976-. “Improving health-promoting effects and stability of food ingredients using nanoencapsulation.” 2011. Web. 17 Feb 2019.

Vancouver:

Wang, Yuwen 1. Improving health-promoting effects and stability of food ingredients using nanoencapsulation. [Internet] [Thesis]. Rutgers University; 2011. [cited 2019 Feb 17]. Available from: http://hdl.rutgers.edu/1782.1/rucore10001600001.ETD.000063697.

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation

Council of Science Editors:

Wang, Yuwen 1. Improving health-promoting effects and stability of food ingredients using nanoencapsulation. [Thesis]. Rutgers University; 2011. Available from: http://hdl.rutgers.edu/1782.1/rucore10001600001.ETD.000063697

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation

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