Advanced search options

Advanced Search Options 🞨

Browse by author name (“Author name starts with…”).

Find ETDs with:

in
/  
in
/  
in
/  
in

Written in Published in Earliest date Latest date

Sorted by

Results per page:

Sorted by: relevance · author · university · dateNew search

You searched for +publisher:"Rutgers University" +contributor:("Yam, Kit"). Showing records 1 – 30 of 57 total matches.

[1] [2]

Search Limiters

Last 2 Years | English Only

Degrees

Levels

▼ Search Limiters


Rutgers University

1. Akkurt, Serife. Edible films and coatings from calcium caseinate and their applications.

Degree: MS, Food Science, 2015, Rutgers University

 Calcium caseinate (CaCas), isolated from nonfat dry milk (NFDM), is a milk ingredient for the production of protein-based edible films and coatings. When the supply… (more)

Subjects/Keywords: Edible coatings; Casein

Record DetailsSimilar RecordsGoogle PlusoneFacebookTwitterCiteULikeMendeleyreddit

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

APA (6th Edition):

Akkurt, S. (2015). Edible films and coatings from calcium caseinate and their applications. (Masters Thesis). Rutgers University. Retrieved from https://rucore.libraries.rutgers.edu/rutgers-lib/48380/

Chicago Manual of Style (16th Edition):

Akkurt, Serife. “Edible films and coatings from calcium caseinate and their applications.” 2015. Masters Thesis, Rutgers University. Accessed October 17, 2019. https://rucore.libraries.rutgers.edu/rutgers-lib/48380/.

MLA Handbook (7th Edition):

Akkurt, Serife. “Edible films and coatings from calcium caseinate and their applications.” 2015. Web. 17 Oct 2019.

Vancouver:

Akkurt S. Edible films and coatings from calcium caseinate and their applications. [Internet] [Masters thesis]. Rutgers University; 2015. [cited 2019 Oct 17]. Available from: https://rucore.libraries.rutgers.edu/rutgers-lib/48380/.

Council of Science Editors:

Akkurt S. Edible films and coatings from calcium caseinate and their applications. [Masters Thesis]. Rutgers University; 2015. Available from: https://rucore.libraries.rutgers.edu/rutgers-lib/48380/


Rutgers University

2. Capozza, Mirelle, 1980-. Rapid de-carbonation in canned carbonated soft drink beverages.

Degree: MS, Food Science, 2017, Rutgers University

 Carbonated beverages are engineered to contain a defined quantity range of CO2 dissolved into the product to optimize consumer preference. Carbonation level is an integral… (more)

Subjects/Keywords: Carbonated beverages

Record DetailsSimilar RecordsGoogle PlusoneFacebookTwitterCiteULikeMendeleyreddit

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

APA (6th Edition):

Capozza, Mirelle, 1. (2017). Rapid de-carbonation in canned carbonated soft drink beverages. (Masters Thesis). Rutgers University. Retrieved from https://rucore.libraries.rutgers.edu/rutgers-lib/53141/

Chicago Manual of Style (16th Edition):

Capozza, Mirelle, 1980-. “Rapid de-carbonation in canned carbonated soft drink beverages.” 2017. Masters Thesis, Rutgers University. Accessed October 17, 2019. https://rucore.libraries.rutgers.edu/rutgers-lib/53141/.

MLA Handbook (7th Edition):

Capozza, Mirelle, 1980-. “Rapid de-carbonation in canned carbonated soft drink beverages.” 2017. Web. 17 Oct 2019.

Vancouver:

Capozza, Mirelle 1. Rapid de-carbonation in canned carbonated soft drink beverages. [Internet] [Masters thesis]. Rutgers University; 2017. [cited 2019 Oct 17]. Available from: https://rucore.libraries.rutgers.edu/rutgers-lib/53141/.

Council of Science Editors:

Capozza, Mirelle 1. Rapid de-carbonation in canned carbonated soft drink beverages. [Masters Thesis]. Rutgers University; 2017. Available from: https://rucore.libraries.rutgers.edu/rutgers-lib/53141/


Rutgers University

3. Akkurt, Serife, 1988-. Electrospinning of milk proteins with pullulan.

Degree: PhD, Food Science, 2018, Rutgers University

Electrospinning has been used to produce nonwoven mats from the nano- and microscale fibers by applying an electric field to a viscous polymer solution. Milk-based… (more)

Subjects/Keywords: Electrospinning

Record DetailsSimilar RecordsGoogle PlusoneFacebookTwitterCiteULikeMendeleyreddit

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

APA (6th Edition):

Akkurt, Serife, 1. (2018). Electrospinning of milk proteins with pullulan. (Doctoral Dissertation). Rutgers University. Retrieved from https://rucore.libraries.rutgers.edu/rutgers-lib/58884/

Chicago Manual of Style (16th Edition):

Akkurt, Serife, 1988-. “Electrospinning of milk proteins with pullulan.” 2018. Doctoral Dissertation, Rutgers University. Accessed October 17, 2019. https://rucore.libraries.rutgers.edu/rutgers-lib/58884/.

MLA Handbook (7th Edition):

Akkurt, Serife, 1988-. “Electrospinning of milk proteins with pullulan.” 2018. Web. 17 Oct 2019.

Vancouver:

Akkurt, Serife 1. Electrospinning of milk proteins with pullulan. [Internet] [Doctoral dissertation]. Rutgers University; 2018. [cited 2019 Oct 17]. Available from: https://rucore.libraries.rutgers.edu/rutgers-lib/58884/.

Council of Science Editors:

Akkurt, Serife 1. Electrospinning of milk proteins with pullulan. [Doctoral Dissertation]. Rutgers University; 2018. Available from: https://rucore.libraries.rutgers.edu/rutgers-lib/58884/


Rutgers University

4. Zhang, Han, 1990-. Optimization of encapsulation methods and conditions to maximize 1-MCP loading in modified beta-cyclodextrins.

Degree: MS, Food Science, 2016, Rutgers University

 1-methylcyclopropene (1-MCP) is a gas compound which can inhibit ethylene response in climacteric fruits. It is used to delay the ripening process and so to… (more)

Subjects/Keywords: Pesticides; Ethylene

Record DetailsSimilar RecordsGoogle PlusoneFacebookTwitterCiteULikeMendeleyreddit

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

APA (6th Edition):

Zhang, Han, 1. (2016). Optimization of encapsulation methods and conditions to maximize 1-MCP loading in modified beta-cyclodextrins. (Masters Thesis). Rutgers University. Retrieved from https://rucore.libraries.rutgers.edu/rutgers-lib/49354/

Chicago Manual of Style (16th Edition):

Zhang, Han, 1990-. “Optimization of encapsulation methods and conditions to maximize 1-MCP loading in modified beta-cyclodextrins.” 2016. Masters Thesis, Rutgers University. Accessed October 17, 2019. https://rucore.libraries.rutgers.edu/rutgers-lib/49354/.

MLA Handbook (7th Edition):

Zhang, Han, 1990-. “Optimization of encapsulation methods and conditions to maximize 1-MCP loading in modified beta-cyclodextrins.” 2016. Web. 17 Oct 2019.

Vancouver:

Zhang, Han 1. Optimization of encapsulation methods and conditions to maximize 1-MCP loading in modified beta-cyclodextrins. [Internet] [Masters thesis]. Rutgers University; 2016. [cited 2019 Oct 17]. Available from: https://rucore.libraries.rutgers.edu/rutgers-lib/49354/.

Council of Science Editors:

Zhang, Han 1. Optimization of encapsulation methods and conditions to maximize 1-MCP loading in modified beta-cyclodextrins. [Masters Thesis]. Rutgers University; 2016. Available from: https://rucore.libraries.rutgers.edu/rutgers-lib/49354/


Rutgers University

5. Zhou, Siyuan, 1986-. Antimicrobial effects of vapor phase thymol, modified atmosphere and their combinations against Salmonella spp. on raw shrimp.

Degree: MS, Food Science, 2013, Rutgers University

 Salmonella contamination on raw shrimp is a big food safety concern in the U.S.. This research evaluated the inhibition effects of vapor phase thymol, modified… (more)

Subjects/Keywords: Salmonella food poisoning; Thymol; Shrimps; Anti-infective agents

Record DetailsSimilar RecordsGoogle PlusoneFacebookTwitterCiteULikeMendeleyreddit

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

APA (6th Edition):

Zhou, Siyuan, 1. (2013). Antimicrobial effects of vapor phase thymol, modified atmosphere and their combinations against Salmonella spp. on raw shrimp. (Masters Thesis). Rutgers University. Retrieved from https://rucore.libraries.rutgers.edu/rutgers-lib/42088/

Chicago Manual of Style (16th Edition):

Zhou, Siyuan, 1986-. “Antimicrobial effects of vapor phase thymol, modified atmosphere and their combinations against Salmonella spp. on raw shrimp.” 2013. Masters Thesis, Rutgers University. Accessed October 17, 2019. https://rucore.libraries.rutgers.edu/rutgers-lib/42088/.

MLA Handbook (7th Edition):

Zhou, Siyuan, 1986-. “Antimicrobial effects of vapor phase thymol, modified atmosphere and their combinations against Salmonella spp. on raw shrimp.” 2013. Web. 17 Oct 2019.

Vancouver:

Zhou, Siyuan 1. Antimicrobial effects of vapor phase thymol, modified atmosphere and their combinations against Salmonella spp. on raw shrimp. [Internet] [Masters thesis]. Rutgers University; 2013. [cited 2019 Oct 17]. Available from: https://rucore.libraries.rutgers.edu/rutgers-lib/42088/.

Council of Science Editors:

Zhou, Siyuan 1. Antimicrobial effects of vapor phase thymol, modified atmosphere and their combinations against Salmonella spp. on raw shrimp. [Masters Thesis]. Rutgers University; 2013. Available from: https://rucore.libraries.rutgers.edu/rutgers-lib/42088/


Rutgers University

6. Zhou, Siyuan, 1986-. Feasibility study of novel gaseous chlorine dioxide generating method for pathogen inhibition on fresh produce.

Degree: PhD, Food Science, 2015, Rutgers University

Based on the understanding of its generating mechanisms, this research hypothesized a novel method of ClO2(g) generation that utilizes two of the major respiration products… (more)

Subjects/Keywords: Chlorine dioxide; Food contamination – Prevention

Record DetailsSimilar RecordsGoogle PlusoneFacebookTwitterCiteULikeMendeleyreddit

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

APA (6th Edition):

Zhou, Siyuan, 1. (2015). Feasibility study of novel gaseous chlorine dioxide generating method for pathogen inhibition on fresh produce. (Doctoral Dissertation). Rutgers University. Retrieved from https://rucore.libraries.rutgers.edu/rutgers-lib/47623/

Chicago Manual of Style (16th Edition):

Zhou, Siyuan, 1986-. “Feasibility study of novel gaseous chlorine dioxide generating method for pathogen inhibition on fresh produce.” 2015. Doctoral Dissertation, Rutgers University. Accessed October 17, 2019. https://rucore.libraries.rutgers.edu/rutgers-lib/47623/.

MLA Handbook (7th Edition):

Zhou, Siyuan, 1986-. “Feasibility study of novel gaseous chlorine dioxide generating method for pathogen inhibition on fresh produce.” 2015. Web. 17 Oct 2019.

Vancouver:

Zhou, Siyuan 1. Feasibility study of novel gaseous chlorine dioxide generating method for pathogen inhibition on fresh produce. [Internet] [Doctoral dissertation]. Rutgers University; 2015. [cited 2019 Oct 17]. Available from: https://rucore.libraries.rutgers.edu/rutgers-lib/47623/.

Council of Science Editors:

Zhou, Siyuan 1. Feasibility study of novel gaseous chlorine dioxide generating method for pathogen inhibition on fresh produce. [Doctoral Dissertation]. Rutgers University; 2015. Available from: https://rucore.libraries.rutgers.edu/rutgers-lib/47623/


Rutgers University

7. Chen, Xi. Development of liquid 1-methylcyclopropene delivery formulations for modifying ethylene response of fresh produce.

Degree: PhD, Food Science, 2015, Rutgers University

The objective of this dissertation is to develop 1-methylcycopropene (1-MCP) liquid formulations for fresh produce, to manage the undesirable effects of ethylene. The formulation can… (more)

Subjects/Keywords: Ethylene – Physiological effect

Record DetailsSimilar RecordsGoogle PlusoneFacebookTwitterCiteULikeMendeleyreddit

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

APA (6th Edition):

Chen, X. (2015). Development of liquid 1-methylcyclopropene delivery formulations for modifying ethylene response of fresh produce. (Doctoral Dissertation). Rutgers University. Retrieved from https://rucore.libraries.rutgers.edu/rutgers-lib/48435/

Chicago Manual of Style (16th Edition):

Chen, Xi. “Development of liquid 1-methylcyclopropene delivery formulations for modifying ethylene response of fresh produce.” 2015. Doctoral Dissertation, Rutgers University. Accessed October 17, 2019. https://rucore.libraries.rutgers.edu/rutgers-lib/48435/.

MLA Handbook (7th Edition):

Chen, Xi. “Development of liquid 1-methylcyclopropene delivery formulations for modifying ethylene response of fresh produce.” 2015. Web. 17 Oct 2019.

Vancouver:

Chen X. Development of liquid 1-methylcyclopropene delivery formulations for modifying ethylene response of fresh produce. [Internet] [Doctoral dissertation]. Rutgers University; 2015. [cited 2019 Oct 17]. Available from: https://rucore.libraries.rutgers.edu/rutgers-lib/48435/.

Council of Science Editors:

Chen X. Development of liquid 1-methylcyclopropene delivery formulations for modifying ethylene response of fresh produce. [Doctoral Dissertation]. Rutgers University; 2015. Available from: https://rucore.libraries.rutgers.edu/rutgers-lib/48435/


Rutgers University

8. Saade, Carol. System feasibiliy: designing a chlorine dioxide self-releasing package label to improve food safety.

Degree: PhD, Food Science, 2015, Rutgers University

Fresh produce consumption is associated with foodborne illnesses. Gaseous chlorine dioxide (ClO2) has the ability to penetrate and inactivate human pathogens attached to inaccessible sites… (more)

Subjects/Keywords: Food – Safety measures; Chlorine dioxide

Record DetailsSimilar RecordsGoogle PlusoneFacebookTwitterCiteULikeMendeleyreddit

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

APA (6th Edition):

Saade, C. (2015). System feasibiliy: designing a chlorine dioxide self-releasing package label to improve food safety. (Doctoral Dissertation). Rutgers University. Retrieved from https://rucore.libraries.rutgers.edu/rutgers-lib/48641/

Chicago Manual of Style (16th Edition):

Saade, Carol. “System feasibiliy: designing a chlorine dioxide self-releasing package label to improve food safety.” 2015. Doctoral Dissertation, Rutgers University. Accessed October 17, 2019. https://rucore.libraries.rutgers.edu/rutgers-lib/48641/.

MLA Handbook (7th Edition):

Saade, Carol. “System feasibiliy: designing a chlorine dioxide self-releasing package label to improve food safety.” 2015. Web. 17 Oct 2019.

Vancouver:

Saade C. System feasibiliy: designing a chlorine dioxide self-releasing package label to improve food safety. [Internet] [Doctoral dissertation]. Rutgers University; 2015. [cited 2019 Oct 17]. Available from: https://rucore.libraries.rutgers.edu/rutgers-lib/48641/.

Council of Science Editors:

Saade C. System feasibiliy: designing a chlorine dioxide self-releasing package label to improve food safety. [Doctoral Dissertation]. Rutgers University; 2015. Available from: https://rucore.libraries.rutgers.edu/rutgers-lib/48641/


Rutgers University

9. Yuan, Peng, 1984-. Protein adsorption and bacterial adhesion on hybrid starch/polycaprolactone block copolymers.

Degree: MS, Food Science, 2010, Rutgers University

 A wide range of block copolymers were made by changing the variables including polymer molecular weight, ratio of PCL to Starch content, di- or tri-… (more)

Subjects/Keywords: Proteins – Synthesis; Bacteria – Adhesion; Block copolymers

Record DetailsSimilar RecordsGoogle PlusoneFacebookTwitterCiteULikeMendeleyreddit

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

APA (6th Edition):

Yuan, Peng, 1. (2010). Protein adsorption and bacterial adhesion on hybrid starch/polycaprolactone block copolymers. (Masters Thesis). Rutgers University. Retrieved from http://hdl.rutgers.edu/1782.1/rucore10001600001.ETD.000056871

Chicago Manual of Style (16th Edition):

Yuan, Peng, 1984-. “Protein adsorption and bacterial adhesion on hybrid starch/polycaprolactone block copolymers.” 2010. Masters Thesis, Rutgers University. Accessed October 17, 2019. http://hdl.rutgers.edu/1782.1/rucore10001600001.ETD.000056871.

MLA Handbook (7th Edition):

Yuan, Peng, 1984-. “Protein adsorption and bacterial adhesion on hybrid starch/polycaprolactone block copolymers.” 2010. Web. 17 Oct 2019.

Vancouver:

Yuan, Peng 1. Protein adsorption and bacterial adhesion on hybrid starch/polycaprolactone block copolymers. [Internet] [Masters thesis]. Rutgers University; 2010. [cited 2019 Oct 17]. Available from: http://hdl.rutgers.edu/1782.1/rucore10001600001.ETD.000056871.

Council of Science Editors:

Yuan, Peng 1. Protein adsorption and bacterial adhesion on hybrid starch/polycaprolactone block copolymers. [Masters Thesis]. Rutgers University; 2010. Available from: http://hdl.rutgers.edu/1782.1/rucore10001600001.ETD.000056871


Rutgers University

10. Liu, Chang, 1990-. Moisture triggered release of thymol from electrospun mats to extend shelf life of fresh tomatoes.

Degree: MS, Food Science, 2016, Rutgers University

 Electrostatic fiber formation which also known as electrospinning, a technology to construct fabrics by applying potential differences has gained its popularity in producing nonwoven nano… (more)

Subjects/Keywords: Electrospinning; Tomatoes – Preservation

Record DetailsSimilar RecordsGoogle PlusoneFacebookTwitterCiteULikeMendeleyreddit

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

APA (6th Edition):

Liu, Chang, 1. (2016). Moisture triggered release of thymol from electrospun mats to extend shelf life of fresh tomatoes. (Masters Thesis). Rutgers University. Retrieved from https://rucore.libraries.rutgers.edu/rutgers-lib/49256/

Chicago Manual of Style (16th Edition):

Liu, Chang, 1990-. “Moisture triggered release of thymol from electrospun mats to extend shelf life of fresh tomatoes.” 2016. Masters Thesis, Rutgers University. Accessed October 17, 2019. https://rucore.libraries.rutgers.edu/rutgers-lib/49256/.

MLA Handbook (7th Edition):

Liu, Chang, 1990-. “Moisture triggered release of thymol from electrospun mats to extend shelf life of fresh tomatoes.” 2016. Web. 17 Oct 2019.

Vancouver:

Liu, Chang 1. Moisture triggered release of thymol from electrospun mats to extend shelf life of fresh tomatoes. [Internet] [Masters thesis]. Rutgers University; 2016. [cited 2019 Oct 17]. Available from: https://rucore.libraries.rutgers.edu/rutgers-lib/49256/.

Council of Science Editors:

Liu, Chang 1. Moisture triggered release of thymol from electrospun mats to extend shelf life of fresh tomatoes. [Masters Thesis]. Rutgers University; 2016. Available from: https://rucore.libraries.rutgers.edu/rutgers-lib/49256/


Rutgers University

11. Du, Yuechao, 1985-. Fabrication and characterization of low crystalline curcumin loaded lipid nanopartilcles.

Degree: MS, Food Science, 2011, Rutgers University

 Preventable chronic diseases such as cardiovascular disease, cancer account for nearly 70% of the death in the States annually. Research attributes these diseases to oxidation… (more)

Subjects/Keywords: Antioxidants; Lipids – Research; Lipids in human nutrition

Record DetailsSimilar RecordsGoogle PlusoneFacebookTwitterCiteULikeMendeleyreddit

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

APA (6th Edition):

Du, Yuechao, 1. (2011). Fabrication and characterization of low crystalline curcumin loaded lipid nanopartilcles. (Masters Thesis). Rutgers University. Retrieved from http://hdl.rutgers.edu/1782.1/rucore10001600001.ETD.000061187

Chicago Manual of Style (16th Edition):

Du, Yuechao, 1985-. “Fabrication and characterization of low crystalline curcumin loaded lipid nanopartilcles.” 2011. Masters Thesis, Rutgers University. Accessed October 17, 2019. http://hdl.rutgers.edu/1782.1/rucore10001600001.ETD.000061187.

MLA Handbook (7th Edition):

Du, Yuechao, 1985-. “Fabrication and characterization of low crystalline curcumin loaded lipid nanopartilcles.” 2011. Web. 17 Oct 2019.

Vancouver:

Du, Yuechao 1. Fabrication and characterization of low crystalline curcumin loaded lipid nanopartilcles. [Internet] [Masters thesis]. Rutgers University; 2011. [cited 2019 Oct 17]. Available from: http://hdl.rutgers.edu/1782.1/rucore10001600001.ETD.000061187.

Council of Science Editors:

Du, Yuechao 1. Fabrication and characterization of low crystalline curcumin loaded lipid nanopartilcles. [Masters Thesis]. Rutgers University; 2011. Available from: http://hdl.rutgers.edu/1782.1/rucore10001600001.ETD.000061187


Rutgers University

12. Zhang, Li, 1986-. Effect of package dimensions and food product properties on non-uniformity of microbial inactivation during high-pressure high-temperature (HPHT) process: a numerical study.

Degree: MS, Food Science, 2011, Rutgers University

 Inactivation of micro-organisms during High-Pressure High-Temperature (HPHT) process has become a widely researched topic, especially since Pressure Assisted Thermal Sterilization (PATS) was accepted by the… (more)

Subjects/Keywords: High pressure (Science)—Research; Food—Preservation; Food—Thermal properties; Food—Packaging

Record DetailsSimilar RecordsGoogle PlusoneFacebookTwitterCiteULikeMendeleyreddit

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

APA (6th Edition):

Zhang, Li, 1. (2011). Effect of package dimensions and food product properties on non-uniformity of microbial inactivation during high-pressure high-temperature (HPHT) process: a numerical study. (Masters Thesis). Rutgers University. Retrieved from http://hdl.rutgers.edu/1782.1/rucore10001600001.ETD.000063705

Chicago Manual of Style (16th Edition):

Zhang, Li, 1986-. “Effect of package dimensions and food product properties on non-uniformity of microbial inactivation during high-pressure high-temperature (HPHT) process: a numerical study.” 2011. Masters Thesis, Rutgers University. Accessed October 17, 2019. http://hdl.rutgers.edu/1782.1/rucore10001600001.ETD.000063705.

MLA Handbook (7th Edition):

Zhang, Li, 1986-. “Effect of package dimensions and food product properties on non-uniformity of microbial inactivation during high-pressure high-temperature (HPHT) process: a numerical study.” 2011. Web. 17 Oct 2019.

Vancouver:

Zhang, Li 1. Effect of package dimensions and food product properties on non-uniformity of microbial inactivation during high-pressure high-temperature (HPHT) process: a numerical study. [Internet] [Masters thesis]. Rutgers University; 2011. [cited 2019 Oct 17]. Available from: http://hdl.rutgers.edu/1782.1/rucore10001600001.ETD.000063705.

Council of Science Editors:

Zhang, Li 1. Effect of package dimensions and food product properties on non-uniformity of microbial inactivation during high-pressure high-temperature (HPHT) process: a numerical study. [Masters Thesis]. Rutgers University; 2011. Available from: http://hdl.rutgers.edu/1782.1/rucore10001600001.ETD.000063705


Rutgers University

13. Mahadevan, Swetha, 1983-. High pressure assisted infusion of phytochemical antioxidants into fruits: influence of process parameters and mechanistic insights.

Degree: PhD, Food Science, 2014, Rutgers University

High hydrostatic pressure (HHP) processing has been shown to infuse small size molecules into food materials much faster than does osmosis-based transport. The accepted mechanism… (more)

Subjects/Keywords: Hydrostatic pressure; Food industry and trade; Quercetin

Record DetailsSimilar RecordsGoogle PlusoneFacebookTwitterCiteULikeMendeleyreddit

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

APA (6th Edition):

Mahadevan, Swetha, 1. (2014). High pressure assisted infusion of phytochemical antioxidants into fruits: influence of process parameters and mechanistic insights. (Doctoral Dissertation). Rutgers University. Retrieved from https://rucore.libraries.rutgers.edu/rutgers-lib/45335/

Chicago Manual of Style (16th Edition):

Mahadevan, Swetha, 1983-. “High pressure assisted infusion of phytochemical antioxidants into fruits: influence of process parameters and mechanistic insights.” 2014. Doctoral Dissertation, Rutgers University. Accessed October 17, 2019. https://rucore.libraries.rutgers.edu/rutgers-lib/45335/.

MLA Handbook (7th Edition):

Mahadevan, Swetha, 1983-. “High pressure assisted infusion of phytochemical antioxidants into fruits: influence of process parameters and mechanistic insights.” 2014. Web. 17 Oct 2019.

Vancouver:

Mahadevan, Swetha 1. High pressure assisted infusion of phytochemical antioxidants into fruits: influence of process parameters and mechanistic insights. [Internet] [Doctoral dissertation]. Rutgers University; 2014. [cited 2019 Oct 17]. Available from: https://rucore.libraries.rutgers.edu/rutgers-lib/45335/.

Council of Science Editors:

Mahadevan, Swetha 1. High pressure assisted infusion of phytochemical antioxidants into fruits: influence of process parameters and mechanistic insights. [Doctoral Dissertation]. Rutgers University; 2014. Available from: https://rucore.libraries.rutgers.edu/rutgers-lib/45335/


Rutgers University

14. Alhasawi, Fatemah, 1987-. Ternary phase diagram of beta-sitosterol-gamma-oryzanol-canola oil.

Degree: MS, Food Science, 2013, Rutgers University

 Numerous foods attain their desirable texture via the self-assembly of hardstock triacylglycerides including saturated and trans fats; which are associated with development of cardiovascular disease.… (more)

Subjects/Keywords: Lipids in human nutrition – Research; Canola oil

Record DetailsSimilar RecordsGoogle PlusoneFacebookTwitterCiteULikeMendeleyreddit

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

APA (6th Edition):

Alhasawi, Fatemah, 1. (2013). Ternary phase diagram of beta-sitosterol-gamma-oryzanol-canola oil. (Masters Thesis). Rutgers University. Retrieved from https://rucore.libraries.rutgers.edu/rutgers-lib/41530/

Chicago Manual of Style (16th Edition):

Alhasawi, Fatemah, 1987-. “Ternary phase diagram of beta-sitosterol-gamma-oryzanol-canola oil.” 2013. Masters Thesis, Rutgers University. Accessed October 17, 2019. https://rucore.libraries.rutgers.edu/rutgers-lib/41530/.

MLA Handbook (7th Edition):

Alhasawi, Fatemah, 1987-. “Ternary phase diagram of beta-sitosterol-gamma-oryzanol-canola oil.” 2013. Web. 17 Oct 2019.

Vancouver:

Alhasawi, Fatemah 1. Ternary phase diagram of beta-sitosterol-gamma-oryzanol-canola oil. [Internet] [Masters thesis]. Rutgers University; 2013. [cited 2019 Oct 17]. Available from: https://rucore.libraries.rutgers.edu/rutgers-lib/41530/.

Council of Science Editors:

Alhasawi, Fatemah 1. Ternary phase diagram of beta-sitosterol-gamma-oryzanol-canola oil. [Masters Thesis]. Rutgers University; 2013. Available from: https://rucore.libraries.rutgers.edu/rutgers-lib/41530/


Rutgers University

15. Alshehab, Maha. Utilization of thermal denaturation of soy protein in the recovery of carotenoids from natural sources.

Degree: MS, Food Science, 2013, Rutgers University

 Carotenoids are associated with several health benefits, mainly as an antioxidants. The consumption of carotenoid as mean of prevention and correction of health conditions is… (more)

Subjects/Keywords: Carotenoids; Soy proteins – Denaturation; Proteins – Separation

Record DetailsSimilar RecordsGoogle PlusoneFacebookTwitterCiteULikeMendeleyreddit

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

APA (6th Edition):

Alshehab, M. (2013). Utilization of thermal denaturation of soy protein in the recovery of carotenoids from natural sources. (Masters Thesis). Rutgers University. Retrieved from https://rucore.libraries.rutgers.edu/rutgers-lib/41546/

Chicago Manual of Style (16th Edition):

Alshehab, Maha. “Utilization of thermal denaturation of soy protein in the recovery of carotenoids from natural sources.” 2013. Masters Thesis, Rutgers University. Accessed October 17, 2019. https://rucore.libraries.rutgers.edu/rutgers-lib/41546/.

MLA Handbook (7th Edition):

Alshehab, Maha. “Utilization of thermal denaturation of soy protein in the recovery of carotenoids from natural sources.” 2013. Web. 17 Oct 2019.

Vancouver:

Alshehab M. Utilization of thermal denaturation of soy protein in the recovery of carotenoids from natural sources. [Internet] [Masters thesis]. Rutgers University; 2013. [cited 2019 Oct 17]. Available from: https://rucore.libraries.rutgers.edu/rutgers-lib/41546/.

Council of Science Editors:

Alshehab M. Utilization of thermal denaturation of soy protein in the recovery of carotenoids from natural sources. [Masters Thesis]. Rutgers University; 2013. Available from: https://rucore.libraries.rutgers.edu/rutgers-lib/41546/


Rutgers University

16. Prodduk, Vara, 1987-. Efficacy of chlorine dioxide gas in inactivating salmonella spp. on mung beans sprouts.

Degree: MS, Food Science, 2013, Rutgers University

 Rising popularity of fresh sprouted beans and grains as a source of good nutrition also brings increased challenges for maintaining food safety and quality. Internalization… (more)

Subjects/Keywords: Cooking (Sprouts); Food handling; Chlorine dioxide; Salmonella food poisoning

Record DetailsSimilar RecordsGoogle PlusoneFacebookTwitterCiteULikeMendeleyreddit

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

APA (6th Edition):

Prodduk, Vara, 1. (2013). Efficacy of chlorine dioxide gas in inactivating salmonella spp. on mung beans sprouts. (Masters Thesis). Rutgers University. Retrieved from https://rucore.libraries.rutgers.edu/rutgers-lib/41900/

Chicago Manual of Style (16th Edition):

Prodduk, Vara, 1987-. “Efficacy of chlorine dioxide gas in inactivating salmonella spp. on mung beans sprouts.” 2013. Masters Thesis, Rutgers University. Accessed October 17, 2019. https://rucore.libraries.rutgers.edu/rutgers-lib/41900/.

MLA Handbook (7th Edition):

Prodduk, Vara, 1987-. “Efficacy of chlorine dioxide gas in inactivating salmonella spp. on mung beans sprouts.” 2013. Web. 17 Oct 2019.

Vancouver:

Prodduk, Vara 1. Efficacy of chlorine dioxide gas in inactivating salmonella spp. on mung beans sprouts. [Internet] [Masters thesis]. Rutgers University; 2013. [cited 2019 Oct 17]. Available from: https://rucore.libraries.rutgers.edu/rutgers-lib/41900/.

Council of Science Editors:

Prodduk, Vara 1. Efficacy of chlorine dioxide gas in inactivating salmonella spp. on mung beans sprouts. [Masters Thesis]. Rutgers University; 2013. Available from: https://rucore.libraries.rutgers.edu/rutgers-lib/41900/


Rutgers University

17. Vakkalanka, Malathi Srilakshmi, 1987-. Evaluating stucturally different pectic oligosaccharides in inhibiting adhesion of e. coli 0157:H7 to human gut epithelial cells in vitro.

Degree: MS, Food Science, 2013, Rutgers University

 Bacterial adhesion to glycosylated cellular surfaces is a major concern in human health and disease. Inhibition of bacterial adhesion by suitable carbohydrates may lead to… (more)

Subjects/Keywords: Bacteria – Adhesion; Escherichia coli O157:H7; Oligosaccharides; Epithelial cells

Record DetailsSimilar RecordsGoogle PlusoneFacebookTwitterCiteULikeMendeleyreddit

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

APA (6th Edition):

Vakkalanka, Malathi Srilakshmi, 1. (2013). Evaluating stucturally different pectic oligosaccharides in inhibiting adhesion of e. coli 0157:H7 to human gut epithelial cells in vitro. (Masters Thesis). Rutgers University. Retrieved from https://rucore.libraries.rutgers.edu/rutgers-lib/41939/

Chicago Manual of Style (16th Edition):

Vakkalanka, Malathi Srilakshmi, 1987-. “Evaluating stucturally different pectic oligosaccharides in inhibiting adhesion of e. coli 0157:H7 to human gut epithelial cells in vitro.” 2013. Masters Thesis, Rutgers University. Accessed October 17, 2019. https://rucore.libraries.rutgers.edu/rutgers-lib/41939/.

MLA Handbook (7th Edition):

Vakkalanka, Malathi Srilakshmi, 1987-. “Evaluating stucturally different pectic oligosaccharides in inhibiting adhesion of e. coli 0157:H7 to human gut epithelial cells in vitro.” 2013. Web. 17 Oct 2019.

Vancouver:

Vakkalanka, Malathi Srilakshmi 1. Evaluating stucturally different pectic oligosaccharides in inhibiting adhesion of e. coli 0157:H7 to human gut epithelial cells in vitro. [Internet] [Masters thesis]. Rutgers University; 2013. [cited 2019 Oct 17]. Available from: https://rucore.libraries.rutgers.edu/rutgers-lib/41939/.

Council of Science Editors:

Vakkalanka, Malathi Srilakshmi 1. Evaluating stucturally different pectic oligosaccharides in inhibiting adhesion of e. coli 0157:H7 to human gut epithelial cells in vitro. [Masters Thesis]. Rutgers University; 2013. Available from: https://rucore.libraries.rutgers.edu/rutgers-lib/41939/


Rutgers University

18. Lashkari, Elham, 1980-. A feasibility study: metal-organic frameworks (MOFs) as novel delivery systems for adsorption and controlled release of allyl isothiocyanate (AITC).

Degree: PhD, Food Science, 2017, Rutgers University

This research investigated the technical feasibility of metal- organic frameworks (MOFs) as novel delivery systems for adsorption and controlled release of volatile allyl isothiocyanate (AITC)… (more)

Record DetailsSimilar RecordsGoogle PlusoneFacebookTwitterCiteULikeMendeleyreddit

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

APA (6th Edition):

Lashkari, Elham, 1. (2017). A feasibility study: metal-organic frameworks (MOFs) as novel delivery systems for adsorption and controlled release of allyl isothiocyanate (AITC). (Doctoral Dissertation). Rutgers University. Retrieved from https://rucore.libraries.rutgers.edu/rutgers-lib/53650/

Chicago Manual of Style (16th Edition):

Lashkari, Elham, 1980-. “A feasibility study: metal-organic frameworks (MOFs) as novel delivery systems for adsorption and controlled release of allyl isothiocyanate (AITC).” 2017. Doctoral Dissertation, Rutgers University. Accessed October 17, 2019. https://rucore.libraries.rutgers.edu/rutgers-lib/53650/.

MLA Handbook (7th Edition):

Lashkari, Elham, 1980-. “A feasibility study: metal-organic frameworks (MOFs) as novel delivery systems for adsorption and controlled release of allyl isothiocyanate (AITC).” 2017. Web. 17 Oct 2019.

Vancouver:

Lashkari, Elham 1. A feasibility study: metal-organic frameworks (MOFs) as novel delivery systems for adsorption and controlled release of allyl isothiocyanate (AITC). [Internet] [Doctoral dissertation]. Rutgers University; 2017. [cited 2019 Oct 17]. Available from: https://rucore.libraries.rutgers.edu/rutgers-lib/53650/.

Council of Science Editors:

Lashkari, Elham 1. A feasibility study: metal-organic frameworks (MOFs) as novel delivery systems for adsorption and controlled release of allyl isothiocyanate (AITC). [Doctoral Dissertation]. Rutgers University; 2017. Available from: https://rucore.libraries.rutgers.edu/rutgers-lib/53650/


Rutgers University

19. Xu, Chenyi, 1992-. Development of in-transit ripening technology for delivering ready-to-eat pears.

Degree: MA, Food Science, 2017, Rutgers University

 Non-availability of year-around fully-ripened ready-to-eat pears at retail level has become one of major factors that limit fresh pear consumption in U.S. market in recent… (more)

Subjects/Keywords: Fruit – Ripening; Pears – Transportation

Record DetailsSimilar RecordsGoogle PlusoneFacebookTwitterCiteULikeMendeleyreddit

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

APA (6th Edition):

Xu, Chenyi, 1. (2017). Development of in-transit ripening technology for delivering ready-to-eat pears. (Masters Thesis). Rutgers University. Retrieved from https://rucore.libraries.rutgers.edu/rutgers-lib/54050/

Chicago Manual of Style (16th Edition):

Xu, Chenyi, 1992-. “Development of in-transit ripening technology for delivering ready-to-eat pears.” 2017. Masters Thesis, Rutgers University. Accessed October 17, 2019. https://rucore.libraries.rutgers.edu/rutgers-lib/54050/.

MLA Handbook (7th Edition):

Xu, Chenyi, 1992-. “Development of in-transit ripening technology for delivering ready-to-eat pears.” 2017. Web. 17 Oct 2019.

Vancouver:

Xu, Chenyi 1. Development of in-transit ripening technology for delivering ready-to-eat pears. [Internet] [Masters thesis]. Rutgers University; 2017. [cited 2019 Oct 17]. Available from: https://rucore.libraries.rutgers.edu/rutgers-lib/54050/.

Council of Science Editors:

Xu, Chenyi 1. Development of in-transit ripening technology for delivering ready-to-eat pears. [Masters Thesis]. Rutgers University; 2017. Available from: https://rucore.libraries.rutgers.edu/rutgers-lib/54050/


Rutgers University

20. Rivera, Teodoro, 1967-. Microencapsulation of bitter phytonutrients from citrus by-products and application thereof to fruit juices.

Degree: PhD, Food Science, 2015, Rutgers University

Every year, there are over 30 million metric tons of by-products generated by the citrus juice industry. It is well known that these types of… (more)

Subjects/Keywords: Microencapsulation; Citrus; Phytonutrients

Record DetailsSimilar RecordsGoogle PlusoneFacebookTwitterCiteULikeMendeleyreddit

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

APA (6th Edition):

Rivera, Teodoro, 1. (2015). Microencapsulation of bitter phytonutrients from citrus by-products and application thereof to fruit juices. (Doctoral Dissertation). Rutgers University. Retrieved from https://rucore.libraries.rutgers.edu/rutgers-lib/46424/

Chicago Manual of Style (16th Edition):

Rivera, Teodoro, 1967-. “Microencapsulation of bitter phytonutrients from citrus by-products and application thereof to fruit juices.” 2015. Doctoral Dissertation, Rutgers University. Accessed October 17, 2019. https://rucore.libraries.rutgers.edu/rutgers-lib/46424/.

MLA Handbook (7th Edition):

Rivera, Teodoro, 1967-. “Microencapsulation of bitter phytonutrients from citrus by-products and application thereof to fruit juices.” 2015. Web. 17 Oct 2019.

Vancouver:

Rivera, Teodoro 1. Microencapsulation of bitter phytonutrients from citrus by-products and application thereof to fruit juices. [Internet] [Doctoral dissertation]. Rutgers University; 2015. [cited 2019 Oct 17]. Available from: https://rucore.libraries.rutgers.edu/rutgers-lib/46424/.

Council of Science Editors:

Rivera, Teodoro 1. Microencapsulation of bitter phytonutrients from citrus by-products and application thereof to fruit juices. [Doctoral Dissertation]. Rutgers University; 2015. Available from: https://rucore.libraries.rutgers.edu/rutgers-lib/46424/


Rutgers University

21. Maldonado Ugaz, Jose Antonio, 1980-. Pressure non-uniformity in heterogeneous foods during high pressure processing.

Degree: PhD, Food Science, 2015, Rutgers University

High Pressure Processing (HPP) has gained acceptance as a technology that improves the safety of food products with minimal changes on its organoleptic properties. It… (more)

Subjects/Keywords: High pressure (Technology); Food industry and trade; Food processing machinery

Record DetailsSimilar RecordsGoogle PlusoneFacebookTwitterCiteULikeMendeleyreddit

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

APA (6th Edition):

Maldonado Ugaz, Jose Antonio, 1. (2015). Pressure non-uniformity in heterogeneous foods during high pressure processing. (Doctoral Dissertation). Rutgers University. Retrieved from https://rucore.libraries.rutgers.edu/rutgers-lib/47473/

Chicago Manual of Style (16th Edition):

Maldonado Ugaz, Jose Antonio, 1980-. “Pressure non-uniformity in heterogeneous foods during high pressure processing.” 2015. Doctoral Dissertation, Rutgers University. Accessed October 17, 2019. https://rucore.libraries.rutgers.edu/rutgers-lib/47473/.

MLA Handbook (7th Edition):

Maldonado Ugaz, Jose Antonio, 1980-. “Pressure non-uniformity in heterogeneous foods during high pressure processing.” 2015. Web. 17 Oct 2019.

Vancouver:

Maldonado Ugaz, Jose Antonio 1. Pressure non-uniformity in heterogeneous foods during high pressure processing. [Internet] [Doctoral dissertation]. Rutgers University; 2015. [cited 2019 Oct 17]. Available from: https://rucore.libraries.rutgers.edu/rutgers-lib/47473/.

Council of Science Editors:

Maldonado Ugaz, Jose Antonio 1. Pressure non-uniformity in heterogeneous foods during high pressure processing. [Doctoral Dissertation]. Rutgers University; 2015. Available from: https://rucore.libraries.rutgers.edu/rutgers-lib/47473/


Rutgers University

22. Rathod, Maureen L., 1982-. Evaluation of dispersive mixing, extension rate and bubble size distribution using numerical simulation of a non-newtonian fluid in a twin-screw mixer.

Degree: PhD, Food Science, 2015, Rutgers University

Initially 3D FEM simulation of a simplified mixer was used to examine the effect of mixer configuration and operating conditions on dispersive mixing of a… (more)

Subjects/Keywords: Non-Newtonian fluids; Mixing

Record DetailsSimilar RecordsGoogle PlusoneFacebookTwitterCiteULikeMendeleyreddit

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

APA (6th Edition):

Rathod, Maureen L., 1. (2015). Evaluation of dispersive mixing, extension rate and bubble size distribution using numerical simulation of a non-newtonian fluid in a twin-screw mixer. (Doctoral Dissertation). Rutgers University. Retrieved from https://rucore.libraries.rutgers.edu/rutgers-lib/47564/

Chicago Manual of Style (16th Edition):

Rathod, Maureen L., 1982-. “Evaluation of dispersive mixing, extension rate and bubble size distribution using numerical simulation of a non-newtonian fluid in a twin-screw mixer.” 2015. Doctoral Dissertation, Rutgers University. Accessed October 17, 2019. https://rucore.libraries.rutgers.edu/rutgers-lib/47564/.

MLA Handbook (7th Edition):

Rathod, Maureen L., 1982-. “Evaluation of dispersive mixing, extension rate and bubble size distribution using numerical simulation of a non-newtonian fluid in a twin-screw mixer.” 2015. Web. 17 Oct 2019.

Vancouver:

Rathod, Maureen L. 1. Evaluation of dispersive mixing, extension rate and bubble size distribution using numerical simulation of a non-newtonian fluid in a twin-screw mixer. [Internet] [Doctoral dissertation]. Rutgers University; 2015. [cited 2019 Oct 17]. Available from: https://rucore.libraries.rutgers.edu/rutgers-lib/47564/.

Council of Science Editors:

Rathod, Maureen L. 1. Evaluation of dispersive mixing, extension rate and bubble size distribution using numerical simulation of a non-newtonian fluid in a twin-screw mixer. [Doctoral Dissertation]. Rutgers University; 2015. Available from: https://rucore.libraries.rutgers.edu/rutgers-lib/47564/


Rutgers University

23. Maldonado Ugaz, José Antonio, 1980-. Retardation of browning and softening of thermally processed pears packed in retortable pouches.

Degree: MS, Food Science, 2010, Rutgers University

 Wet pack fruit rations have been included in the U.S. Army Meals Ready-to-Eat (MRE) program menus since 1992, when they replaced freeze-dried fruits. These rations,… (more)

Subjects/Keywords: Pear – Preservation; Food spoilage

Record DetailsSimilar RecordsGoogle PlusoneFacebookTwitterCiteULikeMendeleyreddit

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

APA (6th Edition):

Maldonado Ugaz, José Antonio, 1. (2010). Retardation of browning and softening of thermally processed pears packed in retortable pouches. (Masters Thesis). Rutgers University. Retrieved from http://hdl.rutgers.edu/1782.1/rucore10001600001.ETD.000056575

Chicago Manual of Style (16th Edition):

Maldonado Ugaz, José Antonio, 1980-. “Retardation of browning and softening of thermally processed pears packed in retortable pouches.” 2010. Masters Thesis, Rutgers University. Accessed October 17, 2019. http://hdl.rutgers.edu/1782.1/rucore10001600001.ETD.000056575.

MLA Handbook (7th Edition):

Maldonado Ugaz, José Antonio, 1980-. “Retardation of browning and softening of thermally processed pears packed in retortable pouches.” 2010. Web. 17 Oct 2019.

Vancouver:

Maldonado Ugaz, José Antonio 1. Retardation of browning and softening of thermally processed pears packed in retortable pouches. [Internet] [Masters thesis]. Rutgers University; 2010. [cited 2019 Oct 17]. Available from: http://hdl.rutgers.edu/1782.1/rucore10001600001.ETD.000056575.

Council of Science Editors:

Maldonado Ugaz, José Antonio 1. Retardation of browning and softening of thermally processed pears packed in retortable pouches. [Masters Thesis]. Rutgers University; 2010. Available from: http://hdl.rutgers.edu/1782.1/rucore10001600001.ETD.000056575


Rutgers University

24. Atre, Anand, 1987-. Application of garcinia indica as a colorant and antioxidant in rice extrudates.

Degree: MS, Food Science, 2011, Rutgers University

 Garcinia indica, commonly known as Kokum, is a tropical fruit native to India. The rinds of fruit are rich source of red anthocyanin pigments which… (more)

Subjects/Keywords: Fruit – Health aspects – India; Antioxidants – Health aspects – India; Fruit – Composition; Coloring matter in food

Record DetailsSimilar RecordsGoogle PlusoneFacebookTwitterCiteULikeMendeleyreddit

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

APA (6th Edition):

Atre, Anand, 1. (2011). Application of garcinia indica as a colorant and antioxidant in rice extrudates. (Masters Thesis). Rutgers University. Retrieved from http://hdl.rutgers.edu/1782.1/rucore10001600001.ETD.000057504

Chicago Manual of Style (16th Edition):

Atre, Anand, 1987-. “Application of garcinia indica as a colorant and antioxidant in rice extrudates.” 2011. Masters Thesis, Rutgers University. Accessed October 17, 2019. http://hdl.rutgers.edu/1782.1/rucore10001600001.ETD.000057504.

MLA Handbook (7th Edition):

Atre, Anand, 1987-. “Application of garcinia indica as a colorant and antioxidant in rice extrudates.” 2011. Web. 17 Oct 2019.

Vancouver:

Atre, Anand 1. Application of garcinia indica as a colorant and antioxidant in rice extrudates. [Internet] [Masters thesis]. Rutgers University; 2011. [cited 2019 Oct 17]. Available from: http://hdl.rutgers.edu/1782.1/rucore10001600001.ETD.000057504.

Council of Science Editors:

Atre, Anand 1. Application of garcinia indica as a colorant and antioxidant in rice extrudates. [Masters Thesis]. Rutgers University; 2011. Available from: http://hdl.rutgers.edu/1782.1/rucore10001600001.ETD.000057504


Rutgers University

25. Pace, Gregory V., 1957-. Migration studies of chloropropanols from paperboard packaging in contact with foodstuffs.

Degree: PhD, Food Science, 2011, Rutgers University

The food processing of acid hydrolyzed vegetable protein (HVP) results in the chlorination of residual lipids to form chloropropanols. 3-chloro-1,2-propanediol (3-monochloropropane-1,2-diol; 3-MCPD), and 1,3-dichloro-2-propanol (1,3-DCP),… (more)

Subjects/Keywords: Food – Packaging – Safety measures; Polyethylene; Epichlorohydrin; Carcinogens

Record DetailsSimilar RecordsGoogle PlusoneFacebookTwitterCiteULikeMendeleyreddit

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

APA (6th Edition):

Pace, Gregory V., 1. (2011). Migration studies of chloropropanols from paperboard packaging in contact with foodstuffs. (Doctoral Dissertation). Rutgers University. Retrieved from http://hdl.rutgers.edu/1782.1/rucore10001600001.ETD.000057654

Chicago Manual of Style (16th Edition):

Pace, Gregory V., 1957-. “Migration studies of chloropropanols from paperboard packaging in contact with foodstuffs.” 2011. Doctoral Dissertation, Rutgers University. Accessed October 17, 2019. http://hdl.rutgers.edu/1782.1/rucore10001600001.ETD.000057654.

MLA Handbook (7th Edition):

Pace, Gregory V., 1957-. “Migration studies of chloropropanols from paperboard packaging in contact with foodstuffs.” 2011. Web. 17 Oct 2019.

Vancouver:

Pace, Gregory V. 1. Migration studies of chloropropanols from paperboard packaging in contact with foodstuffs. [Internet] [Doctoral dissertation]. Rutgers University; 2011. [cited 2019 Oct 17]. Available from: http://hdl.rutgers.edu/1782.1/rucore10001600001.ETD.000057654.

Council of Science Editors:

Pace, Gregory V. 1. Migration studies of chloropropanols from paperboard packaging in contact with foodstuffs. [Doctoral Dissertation]. Rutgers University; 2011. Available from: http://hdl.rutgers.edu/1782.1/rucore10001600001.ETD.000057654


Rutgers University

26. Chandran, Soundharya, 1987-. Effect of extrusion on physico-chemical properties of quinoa-cassava extrudates fortified with cranberry concentrate.

Degree: MS, Food Science, 2015, Rutgers University

 Extrusion is one among the major technologies used in food manufacturing. When extrusion is used to make puffed products such as breakfast cereals, it is… (more)

Subjects/Keywords: Food – Extrusion; Quinoa; Cereal products; Cassava as food; Cranberries

Record DetailsSimilar RecordsGoogle PlusoneFacebookTwitterCiteULikeMendeleyreddit

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

APA (6th Edition):

Chandran, Soundharya, 1. (2015). Effect of extrusion on physico-chemical properties of quinoa-cassava extrudates fortified with cranberry concentrate. (Masters Thesis). Rutgers University. Retrieved from https://rucore.libraries.rutgers.edu/rutgers-lib/46318/

Chicago Manual of Style (16th Edition):

Chandran, Soundharya, 1987-. “Effect of extrusion on physico-chemical properties of quinoa-cassava extrudates fortified with cranberry concentrate.” 2015. Masters Thesis, Rutgers University. Accessed October 17, 2019. https://rucore.libraries.rutgers.edu/rutgers-lib/46318/.

MLA Handbook (7th Edition):

Chandran, Soundharya, 1987-. “Effect of extrusion on physico-chemical properties of quinoa-cassava extrudates fortified with cranberry concentrate.” 2015. Web. 17 Oct 2019.

Vancouver:

Chandran, Soundharya 1. Effect of extrusion on physico-chemical properties of quinoa-cassava extrudates fortified with cranberry concentrate. [Internet] [Masters thesis]. Rutgers University; 2015. [cited 2019 Oct 17]. Available from: https://rucore.libraries.rutgers.edu/rutgers-lib/46318/.

Council of Science Editors:

Chandran, Soundharya 1. Effect of extrusion on physico-chemical properties of quinoa-cassava extrudates fortified with cranberry concentrate. [Masters Thesis]. Rutgers University; 2015. Available from: https://rucore.libraries.rutgers.edu/rutgers-lib/46318/


Rutgers University

27. Al-Mansoori, Dina H., 1977-. Efficacy of essential oil nanoemulsion delivery system for strong antimicrobial action against pathogen Listeria monocytogenes.

Degree: PhD, Microbial Biology, 2018, Rutgers University

Listeria monocytogenes has gained increasing attention as a pathogen of public health importance owing to large numbers of foodborne outbreaks of listeriosis, led to this… (more)

Subjects/Keywords: Listeria monocytogenes; Essences and essential oils

Record DetailsSimilar RecordsGoogle PlusoneFacebookTwitterCiteULikeMendeleyreddit

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

APA (6th Edition):

Al-Mansoori, Dina H., 1. (2018). Efficacy of essential oil nanoemulsion delivery system for strong antimicrobial action against pathogen Listeria monocytogenes. (Doctoral Dissertation). Rutgers University. Retrieved from https://rucore.libraries.rutgers.edu/rutgers-lib/58879/

Chicago Manual of Style (16th Edition):

Al-Mansoori, Dina H., 1977-. “Efficacy of essential oil nanoemulsion delivery system for strong antimicrobial action against pathogen Listeria monocytogenes.” 2018. Doctoral Dissertation, Rutgers University. Accessed October 17, 2019. https://rucore.libraries.rutgers.edu/rutgers-lib/58879/.

MLA Handbook (7th Edition):

Al-Mansoori, Dina H., 1977-. “Efficacy of essential oil nanoemulsion delivery system for strong antimicrobial action against pathogen Listeria monocytogenes.” 2018. Web. 17 Oct 2019.

Vancouver:

Al-Mansoori, Dina H. 1. Efficacy of essential oil nanoemulsion delivery system for strong antimicrobial action against pathogen Listeria monocytogenes. [Internet] [Doctoral dissertation]. Rutgers University; 2018. [cited 2019 Oct 17]. Available from: https://rucore.libraries.rutgers.edu/rutgers-lib/58879/.

Council of Science Editors:

Al-Mansoori, Dina H. 1. Efficacy of essential oil nanoemulsion delivery system for strong antimicrobial action against pathogen Listeria monocytogenes. [Doctoral Dissertation]. Rutgers University; 2018. Available from: https://rucore.libraries.rutgers.edu/rutgers-lib/58879/


Rutgers University

28. Albayati, Firas S., 1979-. The role of non-ionic surfactant-extracellular polymeric substances in removal of Listeria monocytogenes biofilm formed on different contact surfaces.

Degree: PhD, Microbial Biology, 2018, Rutgers University

The occurrence of biofilm in food processing environments can lead to spoilage and transmission of diseases, this aided in the development of this study. Listeria… (more)

Subjects/Keywords: Listeria monocytogenes; Extracellular polymeric substances

Record DetailsSimilar RecordsGoogle PlusoneFacebookTwitterCiteULikeMendeleyreddit

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

APA (6th Edition):

Albayati, Firas S., 1. (2018). The role of non-ionic surfactant-extracellular polymeric substances in removal of Listeria monocytogenes biofilm formed on different contact surfaces. (Doctoral Dissertation). Rutgers University. Retrieved from https://rucore.libraries.rutgers.edu/rutgers-lib/58880/

Chicago Manual of Style (16th Edition):

Albayati, Firas S., 1979-. “The role of non-ionic surfactant-extracellular polymeric substances in removal of Listeria monocytogenes biofilm formed on different contact surfaces.” 2018. Doctoral Dissertation, Rutgers University. Accessed October 17, 2019. https://rucore.libraries.rutgers.edu/rutgers-lib/58880/.

MLA Handbook (7th Edition):

Albayati, Firas S., 1979-. “The role of non-ionic surfactant-extracellular polymeric substances in removal of Listeria monocytogenes biofilm formed on different contact surfaces.” 2018. Web. 17 Oct 2019.

Vancouver:

Albayati, Firas S. 1. The role of non-ionic surfactant-extracellular polymeric substances in removal of Listeria monocytogenes biofilm formed on different contact surfaces. [Internet] [Doctoral dissertation]. Rutgers University; 2018. [cited 2019 Oct 17]. Available from: https://rucore.libraries.rutgers.edu/rutgers-lib/58880/.

Council of Science Editors:

Albayati, Firas S. 1. The role of non-ionic surfactant-extracellular polymeric substances in removal of Listeria monocytogenes biofilm formed on different contact surfaces. [Doctoral Dissertation]. Rutgers University; 2018. Available from: https://rucore.libraries.rutgers.edu/rutgers-lib/58880/


Rutgers University

29. Palaparthi, Annie D'Souza, 1985-. Potential applications of lipid nanoparticles in edible packaging and nutraceutical delivery.

Degree: PhD, Food Science, 2016, Rutgers University

 Lipid nanoparticles are emulsion-type nanoscale aqueous dispersions that have been extensively used as delivery systems for drugs and active ingredients of lipophilic nature in pharmaceutical… (more)

Subjects/Keywords: Lipids; Nanoparticles

Record DetailsSimilar RecordsGoogle PlusoneFacebookTwitterCiteULikeMendeleyreddit

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

APA (6th Edition):

Palaparthi, Annie D'Souza, 1. (2016). Potential applications of lipid nanoparticles in edible packaging and nutraceutical delivery. (Doctoral Dissertation). Rutgers University. Retrieved from https://rucore.libraries.rutgers.edu/rutgers-lib/51429/

Chicago Manual of Style (16th Edition):

Palaparthi, Annie D'Souza, 1985-. “Potential applications of lipid nanoparticles in edible packaging and nutraceutical delivery.” 2016. Doctoral Dissertation, Rutgers University. Accessed October 17, 2019. https://rucore.libraries.rutgers.edu/rutgers-lib/51429/.

MLA Handbook (7th Edition):

Palaparthi, Annie D'Souza, 1985-. “Potential applications of lipid nanoparticles in edible packaging and nutraceutical delivery.” 2016. Web. 17 Oct 2019.

Vancouver:

Palaparthi, Annie D'Souza 1. Potential applications of lipid nanoparticles in edible packaging and nutraceutical delivery. [Internet] [Doctoral dissertation]. Rutgers University; 2016. [cited 2019 Oct 17]. Available from: https://rucore.libraries.rutgers.edu/rutgers-lib/51429/.

Council of Science Editors:

Palaparthi, Annie D'Souza 1. Potential applications of lipid nanoparticles in edible packaging and nutraceutical delivery. [Doctoral Dissertation]. Rutgers University; 2016. Available from: https://rucore.libraries.rutgers.edu/rutgers-lib/51429/


Rutgers University

30. Rossi-Olson, Andrea, 1979-. The impact of nut inclusions on properties and stability of dark chocolate.

Degree: PhD, Food Science, 2011, Rutgers University

Chocolate bars have become increasingly gourmet in the types of chocolate used and addition of a variety of inclusions such as nuts, fruits, and cereal… (more)

Subjects/Keywords: Chocolate – Additives; Chocolate industry – Quality control

Record DetailsSimilar RecordsGoogle PlusoneFacebookTwitterCiteULikeMendeleyreddit

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

APA (6th Edition):

Rossi-Olson, Andrea, 1. (2011). The impact of nut inclusions on properties and stability of dark chocolate. (Doctoral Dissertation). Rutgers University. Retrieved from http://hdl.rutgers.edu/1782.1/rucore10001600001.ETD.000061393

Chicago Manual of Style (16th Edition):

Rossi-Olson, Andrea, 1979-. “The impact of nut inclusions on properties and stability of dark chocolate.” 2011. Doctoral Dissertation, Rutgers University. Accessed October 17, 2019. http://hdl.rutgers.edu/1782.1/rucore10001600001.ETD.000061393.

MLA Handbook (7th Edition):

Rossi-Olson, Andrea, 1979-. “The impact of nut inclusions on properties and stability of dark chocolate.” 2011. Web. 17 Oct 2019.

Vancouver:

Rossi-Olson, Andrea 1. The impact of nut inclusions on properties and stability of dark chocolate. [Internet] [Doctoral dissertation]. Rutgers University; 2011. [cited 2019 Oct 17]. Available from: http://hdl.rutgers.edu/1782.1/rucore10001600001.ETD.000061393.

Council of Science Editors:

Rossi-Olson, Andrea 1. The impact of nut inclusions on properties and stability of dark chocolate. [Doctoral Dissertation]. Rutgers University; 2011. Available from: http://hdl.rutgers.edu/1782.1/rucore10001600001.ETD.000061393

[1] [2]

.