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Dept: food science and technology  Level: masters

You searched for subject:( family food environment). Showing records 1 – 30 of 294 total matches.

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Texas A&M University

1. Lobeira Massu, Rodrigo. Evaluation of mixing characteristics of corn dry masa flours.

Degree: MS, food science and technology, 2012, Texas A&M University

 Mixing characteristics of commercial and reformulated corn dry masa flours (DMF) were evaluated using a mixograph and a farinograph. The objectives were to evaluate the… (more)

Subjects/Keywords: food science and technology.; Major food science and technology.

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APA (6th Edition):

Lobeira Massu, R. (2012). Evaluation of mixing characteristics of corn dry masa flours. (Masters Thesis). Texas A&M University. Retrieved from http://hdl.handle.net/1969.1/ETD-TAMU-1996-THESIS-L63

Chicago Manual of Style (16th Edition):

Lobeira Massu, Rodrigo. “Evaluation of mixing characteristics of corn dry masa flours.” 2012. Masters Thesis, Texas A&M University. Accessed December 07, 2019. http://hdl.handle.net/1969.1/ETD-TAMU-1996-THESIS-L63.

MLA Handbook (7th Edition):

Lobeira Massu, Rodrigo. “Evaluation of mixing characteristics of corn dry masa flours.” 2012. Web. 07 Dec 2019.

Vancouver:

Lobeira Massu R. Evaluation of mixing characteristics of corn dry masa flours. [Internet] [Masters thesis]. Texas A&M University; 2012. [cited 2019 Dec 07]. Available from: http://hdl.handle.net/1969.1/ETD-TAMU-1996-THESIS-L63.

Council of Science Editors:

Lobeira Massu R. Evaluation of mixing characteristics of corn dry masa flours. [Masters Thesis]. Texas A&M University; 2012. Available from: http://hdl.handle.net/1969.1/ETD-TAMU-1996-THESIS-L63


Texas A&M University

2. Luker, Janet Darcy. An evaluation of starches and hydrocolloids in microwaveable beef roasts.

Degree: MS, food science and technology, 2012, Texas A&M University

 Popularity of the microwave and a "fast-lane" lifestyle adopted by most Americans has prompted the development of frozen and shelf-stable microwaveable foods. Many foods such… (more)

Subjects/Keywords: food science and technology.; Major food science and technology.

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APA (6th Edition):

Luker, J. D. (2012). An evaluation of starches and hydrocolloids in microwaveable beef roasts. (Masters Thesis). Texas A&M University. Retrieved from http://hdl.handle.net/1969.1/ETD-TAMU-1996-THESIS-L85

Chicago Manual of Style (16th Edition):

Luker, Janet Darcy. “An evaluation of starches and hydrocolloids in microwaveable beef roasts.” 2012. Masters Thesis, Texas A&M University. Accessed December 07, 2019. http://hdl.handle.net/1969.1/ETD-TAMU-1996-THESIS-L85.

MLA Handbook (7th Edition):

Luker, Janet Darcy. “An evaluation of starches and hydrocolloids in microwaveable beef roasts.” 2012. Web. 07 Dec 2019.

Vancouver:

Luker JD. An evaluation of starches and hydrocolloids in microwaveable beef roasts. [Internet] [Masters thesis]. Texas A&M University; 2012. [cited 2019 Dec 07]. Available from: http://hdl.handle.net/1969.1/ETD-TAMU-1996-THESIS-L85.

Council of Science Editors:

Luker JD. An evaluation of starches and hydrocolloids in microwaveable beef roasts. [Masters Thesis]. Texas A&M University; 2012. Available from: http://hdl.handle.net/1969.1/ETD-TAMU-1996-THESIS-L85


Texas A&M University

3. Neely, Tracey Renee. Customer satisfaction for beef: home-use tests and objective measures to evaluate three retail cuts at different quality levels.

Degree: MS, food science and technology, 2012, Texas A&M University

 Carcasses were selected from three packing plants in different regions of the country and grouped into one of four quality grade classifications: Low Select, High… (more)

Subjects/Keywords: food science and technology.; Major food science and technology.

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APA (6th Edition):

Neely, T. R. (2012). Customer satisfaction for beef: home-use tests and objective measures to evaluate three retail cuts at different quality levels. (Masters Thesis). Texas A&M University. Retrieved from http://hdl.handle.net/1969.1/ETD-TAMU-1996-THESIS-N44

Chicago Manual of Style (16th Edition):

Neely, Tracey Renee. “Customer satisfaction for beef: home-use tests and objective measures to evaluate three retail cuts at different quality levels.” 2012. Masters Thesis, Texas A&M University. Accessed December 07, 2019. http://hdl.handle.net/1969.1/ETD-TAMU-1996-THESIS-N44.

MLA Handbook (7th Edition):

Neely, Tracey Renee. “Customer satisfaction for beef: home-use tests and objective measures to evaluate three retail cuts at different quality levels.” 2012. Web. 07 Dec 2019.

Vancouver:

Neely TR. Customer satisfaction for beef: home-use tests and objective measures to evaluate three retail cuts at different quality levels. [Internet] [Masters thesis]. Texas A&M University; 2012. [cited 2019 Dec 07]. Available from: http://hdl.handle.net/1969.1/ETD-TAMU-1996-THESIS-N44.

Council of Science Editors:

Neely TR. Customer satisfaction for beef: home-use tests and objective measures to evaluate three retail cuts at different quality levels. [Masters Thesis]. Texas A&M University; 2012. Available from: http://hdl.handle.net/1969.1/ETD-TAMU-1996-THESIS-N44


Texas A&M University

4. Owens, Casey Michelle. Muscle metabolism and meat quality of Pectoralis from turkeys treated with postmortem electrical stimulation.

Degree: MS, food science and technology, 2012, Texas A&M University

 This experiment was conducted to evaluate the effects of electrical stimulation (ES) on muscle metabolism and breast meat quality in turkeys. Thirty-six turkey hens were… (more)

Subjects/Keywords: food science and technology.; Major food science and technology.

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APA (6th Edition):

Owens, C. M. (2012). Muscle metabolism and meat quality of Pectoralis from turkeys treated with postmortem electrical stimulation. (Masters Thesis). Texas A&M University. Retrieved from http://hdl.handle.net/1969.1/ETD-TAMU-1996-THESIS-O943

Chicago Manual of Style (16th Edition):

Owens, Casey Michelle. “Muscle metabolism and meat quality of Pectoralis from turkeys treated with postmortem electrical stimulation.” 2012. Masters Thesis, Texas A&M University. Accessed December 07, 2019. http://hdl.handle.net/1969.1/ETD-TAMU-1996-THESIS-O943.

MLA Handbook (7th Edition):

Owens, Casey Michelle. “Muscle metabolism and meat quality of Pectoralis from turkeys treated with postmortem electrical stimulation.” 2012. Web. 07 Dec 2019.

Vancouver:

Owens CM. Muscle metabolism and meat quality of Pectoralis from turkeys treated with postmortem electrical stimulation. [Internet] [Masters thesis]. Texas A&M University; 2012. [cited 2019 Dec 07]. Available from: http://hdl.handle.net/1969.1/ETD-TAMU-1996-THESIS-O943.

Council of Science Editors:

Owens CM. Muscle metabolism and meat quality of Pectoralis from turkeys treated with postmortem electrical stimulation. [Masters Thesis]. Texas A&M University; 2012. Available from: http://hdl.handle.net/1969.1/ETD-TAMU-1996-THESIS-O943


Texas A&M University

5. Fernandez de Castro, Deborah Ann. Staling in corn tortillas prepared from nixtamalized corn flour.

Degree: MS, food science and technology, 2012, Texas A&M University

 Effects of forming method and storage on starch and texture of corn tortillas were evaluated. Texture of tortillas was evaluated subjectively using rollability and crinkle… (more)

Subjects/Keywords: food science and technology.; Major food science and technology.

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APA (6th Edition):

Fernandez de Castro, D. A. (2012). Staling in corn tortillas prepared from nixtamalized corn flour. (Masters Thesis). Texas A&M University. Retrieved from http://hdl.handle.net/1969.1/ETD-TAMU-1998-THESIS-F47

Chicago Manual of Style (16th Edition):

Fernandez de Castro, Deborah Ann. “Staling in corn tortillas prepared from nixtamalized corn flour.” 2012. Masters Thesis, Texas A&M University. Accessed December 07, 2019. http://hdl.handle.net/1969.1/ETD-TAMU-1998-THESIS-F47.

MLA Handbook (7th Edition):

Fernandez de Castro, Deborah Ann. “Staling in corn tortillas prepared from nixtamalized corn flour.” 2012. Web. 07 Dec 2019.

Vancouver:

Fernandez de Castro DA. Staling in corn tortillas prepared from nixtamalized corn flour. [Internet] [Masters thesis]. Texas A&M University; 2012. [cited 2019 Dec 07]. Available from: http://hdl.handle.net/1969.1/ETD-TAMU-1998-THESIS-F47.

Council of Science Editors:

Fernandez de Castro DA. Staling in corn tortillas prepared from nixtamalized corn flour. [Masters Thesis]. Texas A&M University; 2012. Available from: http://hdl.handle.net/1969.1/ETD-TAMU-1998-THESIS-F47


Texas A&M University

6. Gonzalez Ortiz, Monica Lizeth. Effect of high pressure homogenization on lactic acid starter culture and the accelerated ripening of Cheddar cheese.

Degree: MS, food science and technology, 2012, Texas A&M University

 The objective of this study was to evaluate the elect hics. that homogenization of concentrated culture at high pressures would have on the growth, survival,… (more)

Subjects/Keywords: food science and technology.; Major food science and technology.

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APA (6th Edition):

Gonzalez Ortiz, M. L. (2012). Effect of high pressure homogenization on lactic acid starter culture and the accelerated ripening of Cheddar cheese. (Masters Thesis). Texas A&M University. Retrieved from http://hdl.handle.net/1969.1/ETD-TAMU-1998-THESIS-G667

Chicago Manual of Style (16th Edition):

Gonzalez Ortiz, Monica Lizeth. “Effect of high pressure homogenization on lactic acid starter culture and the accelerated ripening of Cheddar cheese.” 2012. Masters Thesis, Texas A&M University. Accessed December 07, 2019. http://hdl.handle.net/1969.1/ETD-TAMU-1998-THESIS-G667.

MLA Handbook (7th Edition):

Gonzalez Ortiz, Monica Lizeth. “Effect of high pressure homogenization on lactic acid starter culture and the accelerated ripening of Cheddar cheese.” 2012. Web. 07 Dec 2019.

Vancouver:

Gonzalez Ortiz ML. Effect of high pressure homogenization on lactic acid starter culture and the accelerated ripening of Cheddar cheese. [Internet] [Masters thesis]. Texas A&M University; 2012. [cited 2019 Dec 07]. Available from: http://hdl.handle.net/1969.1/ETD-TAMU-1998-THESIS-G667.

Council of Science Editors:

Gonzalez Ortiz ML. Effect of high pressure homogenization on lactic acid starter culture and the accelerated ripening of Cheddar cheese. [Masters Thesis]. Texas A&M University; 2012. Available from: http://hdl.handle.net/1969.1/ETD-TAMU-1998-THESIS-G667


Texas A&M University

7. Guajardo Flores, Sara. Functionality of alkaline cooked corn bran on tortilla texture.

Degree: MS, food science and technology, 2012, Texas A&M University

 The effect of pericarp and nixtamalized corn bran (NCB) level on corn tortilla attributes was evaluated. The effect of varying pH (4, 9 and 11)… (more)

Subjects/Keywords: food science and technology.; Major food science and technology.

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APA (6th Edition):

Guajardo Flores, S. (2012). Functionality of alkaline cooked corn bran on tortilla texture. (Masters Thesis). Texas A&M University. Retrieved from http://hdl.handle.net/1969.1/ETD-TAMU-1998-THESIS-G83

Chicago Manual of Style (16th Edition):

Guajardo Flores, Sara. “Functionality of alkaline cooked corn bran on tortilla texture.” 2012. Masters Thesis, Texas A&M University. Accessed December 07, 2019. http://hdl.handle.net/1969.1/ETD-TAMU-1998-THESIS-G83.

MLA Handbook (7th Edition):

Guajardo Flores, Sara. “Functionality of alkaline cooked corn bran on tortilla texture.” 2012. Web. 07 Dec 2019.

Vancouver:

Guajardo Flores S. Functionality of alkaline cooked corn bran on tortilla texture. [Internet] [Masters thesis]. Texas A&M University; 2012. [cited 2019 Dec 07]. Available from: http://hdl.handle.net/1969.1/ETD-TAMU-1998-THESIS-G83.

Council of Science Editors:

Guajardo Flores S. Functionality of alkaline cooked corn bran on tortilla texture. [Masters Thesis]. Texas A&M University; 2012. Available from: http://hdl.handle.net/1969.1/ETD-TAMU-1998-THESIS-G83


Texas A&M University

8. Jaar Sansur, Patricia Mary. Effect of homogenization pressure, lipid content, and emulsifier content on the rheological properties of yogurt.

Degree: MS, food science and technology, 2012, Texas A&M University

 The interaction of high pressure homogenization lipid hics. content, and surfactant on the rheological properties of yogurt were evaluated. NFDM, cream, and a nontoxic emulsifier… (more)

Subjects/Keywords: food science and technology.; Major food science and technology.

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APA (6th Edition):

Jaar Sansur, P. M. (2012). Effect of homogenization pressure, lipid content, and emulsifier content on the rheological properties of yogurt. (Masters Thesis). Texas A&M University. Retrieved from http://hdl.handle.net/1969.1/ETD-TAMU-1998-THESIS-J32

Chicago Manual of Style (16th Edition):

Jaar Sansur, Patricia Mary. “Effect of homogenization pressure, lipid content, and emulsifier content on the rheological properties of yogurt.” 2012. Masters Thesis, Texas A&M University. Accessed December 07, 2019. http://hdl.handle.net/1969.1/ETD-TAMU-1998-THESIS-J32.

MLA Handbook (7th Edition):

Jaar Sansur, Patricia Mary. “Effect of homogenization pressure, lipid content, and emulsifier content on the rheological properties of yogurt.” 2012. Web. 07 Dec 2019.

Vancouver:

Jaar Sansur PM. Effect of homogenization pressure, lipid content, and emulsifier content on the rheological properties of yogurt. [Internet] [Masters thesis]. Texas A&M University; 2012. [cited 2019 Dec 07]. Available from: http://hdl.handle.net/1969.1/ETD-TAMU-1998-THESIS-J32.

Council of Science Editors:

Jaar Sansur PM. Effect of homogenization pressure, lipid content, and emulsifier content on the rheological properties of yogurt. [Masters Thesis]. Texas A&M University; 2012. Available from: http://hdl.handle.net/1969.1/ETD-TAMU-1998-THESIS-J32


Texas A&M University

9. Johnson, Lee Graydon. The development of an improved methodology for the detection of Arcobacter spp. in foods.

Degree: MS, food science and technology, 2012, Texas A&M University

 Members of Arcobacter, the newly reclassified icrographics. Campylobacter genus, have been shown to cause diarrhea in both humans and animals. In an effort to develop… (more)

Subjects/Keywords: food science and technology.; Major food science and technology.

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APA (6th Edition):

Johnson, L. G. (2012). The development of an improved methodology for the detection of Arcobacter spp. in foods. (Masters Thesis). Texas A&M University. Retrieved from http://hdl.handle.net/1969.1/ETD-TAMU-1998-THESIS-J645

Chicago Manual of Style (16th Edition):

Johnson, Lee Graydon. “The development of an improved methodology for the detection of Arcobacter spp. in foods.” 2012. Masters Thesis, Texas A&M University. Accessed December 07, 2019. http://hdl.handle.net/1969.1/ETD-TAMU-1998-THESIS-J645.

MLA Handbook (7th Edition):

Johnson, Lee Graydon. “The development of an improved methodology for the detection of Arcobacter spp. in foods.” 2012. Web. 07 Dec 2019.

Vancouver:

Johnson LG. The development of an improved methodology for the detection of Arcobacter spp. in foods. [Internet] [Masters thesis]. Texas A&M University; 2012. [cited 2019 Dec 07]. Available from: http://hdl.handle.net/1969.1/ETD-TAMU-1998-THESIS-J645.

Council of Science Editors:

Johnson LG. The development of an improved methodology for the detection of Arcobacter spp. in foods. [Masters Thesis]. Texas A&M University; 2012. Available from: http://hdl.handle.net/1969.1/ETD-TAMU-1998-THESIS-J645


Texas A&M University

10. Cavitt, Leslie Cain. The evaluation of physical dimension changes as non-destructive measurements for monitoring rigor mortis development in broiler muscles.

Degree: MS, food science and technology, 2012, Texas A&M University

 Studies were conducted to develop a non-destructive method for monitoring the rate of rigor mortis development in poultry and to evaluate the effectiveness of electrical… (more)

Subjects/Keywords: food science and technology.; Major food science and technology.

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APA (6th Edition):

Cavitt, L. C. (2012). The evaluation of physical dimension changes as non-destructive measurements for monitoring rigor mortis development in broiler muscles. (Masters Thesis). Texas A&M University. Retrieved from http://hdl.handle.net/1969.1/ETD-TAMU-2000-THESIS-C3772

Chicago Manual of Style (16th Edition):

Cavitt, Leslie Cain. “The evaluation of physical dimension changes as non-destructive measurements for monitoring rigor mortis development in broiler muscles.” 2012. Masters Thesis, Texas A&M University. Accessed December 07, 2019. http://hdl.handle.net/1969.1/ETD-TAMU-2000-THESIS-C3772.

MLA Handbook (7th Edition):

Cavitt, Leslie Cain. “The evaluation of physical dimension changes as non-destructive measurements for monitoring rigor mortis development in broiler muscles.” 2012. Web. 07 Dec 2019.

Vancouver:

Cavitt LC. The evaluation of physical dimension changes as non-destructive measurements for monitoring rigor mortis development in broiler muscles. [Internet] [Masters thesis]. Texas A&M University; 2012. [cited 2019 Dec 07]. Available from: http://hdl.handle.net/1969.1/ETD-TAMU-2000-THESIS-C3772.

Council of Science Editors:

Cavitt LC. The evaluation of physical dimension changes as non-destructive measurements for monitoring rigor mortis development in broiler muscles. [Masters Thesis]. Texas A&M University; 2012. Available from: http://hdl.handle.net/1969.1/ETD-TAMU-2000-THESIS-C3772


Texas A&M University

11. Burma, Prashanthi V. Firmness and cell wall characteristics of pasteurized jalapeno pepper rings affected by acetic acid, calcium chloride and preheating.

Degree: MS, food science and technology, 2012, Texas A&M University

 Consumption of jalapeno peppers has increased due to the great popularity of Mexican style foods. Fresh jalapenos are noted for their unique flavor, heat and… (more)

Subjects/Keywords: food science and technology.; Major food science and technology.

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APA (6th Edition):

Burma, P. V. (2012). Firmness and cell wall characteristics of pasteurized jalapeno pepper rings affected by acetic acid, calcium chloride and preheating. (Masters Thesis). Texas A&M University. Retrieved from http://hdl.handle.net/1969.1/ETD-TAMU-1994-THESIS-B962

Chicago Manual of Style (16th Edition):

Burma, Prashanthi V. “Firmness and cell wall characteristics of pasteurized jalapeno pepper rings affected by acetic acid, calcium chloride and preheating.” 2012. Masters Thesis, Texas A&M University. Accessed December 07, 2019. http://hdl.handle.net/1969.1/ETD-TAMU-1994-THESIS-B962.

MLA Handbook (7th Edition):

Burma, Prashanthi V. “Firmness and cell wall characteristics of pasteurized jalapeno pepper rings affected by acetic acid, calcium chloride and preheating.” 2012. Web. 07 Dec 2019.

Vancouver:

Burma PV. Firmness and cell wall characteristics of pasteurized jalapeno pepper rings affected by acetic acid, calcium chloride and preheating. [Internet] [Masters thesis]. Texas A&M University; 2012. [cited 2019 Dec 07]. Available from: http://hdl.handle.net/1969.1/ETD-TAMU-1994-THESIS-B962.

Council of Science Editors:

Burma PV. Firmness and cell wall characteristics of pasteurized jalapeno pepper rings affected by acetic acid, calcium chloride and preheating. [Masters Thesis]. Texas A&M University; 2012. Available from: http://hdl.handle.net/1969.1/ETD-TAMU-1994-THESIS-B962


Texas A&M University

12. Chau, Chi-Fai. Development of miscella refining process for cottonseed oil-isopropyl alcohol system: laboratory-scale evaluations.

Degree: MS, food science and technology, 2012, Texas A&M University

 A technologically feasible cottonseed oil-isopropyl alcohol (IPA) miscella refining process was developed to produce high quality cottonseed oil. Individual steps necessary to refine cottonseed oil-IPA… (more)

Subjects/Keywords: food science and technology.; Major food science and technology.

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APA (6th Edition):

Chau, C. (2012). Development of miscella refining process for cottonseed oil-isopropyl alcohol system: laboratory-scale evaluations. (Masters Thesis). Texas A&M University. Retrieved from http://hdl.handle.net/1969.1/ETD-TAMU-1994-THESIS-C496

Chicago Manual of Style (16th Edition):

Chau, Chi-Fai. “Development of miscella refining process for cottonseed oil-isopropyl alcohol system: laboratory-scale evaluations.” 2012. Masters Thesis, Texas A&M University. Accessed December 07, 2019. http://hdl.handle.net/1969.1/ETD-TAMU-1994-THESIS-C496.

MLA Handbook (7th Edition):

Chau, Chi-Fai. “Development of miscella refining process for cottonseed oil-isopropyl alcohol system: laboratory-scale evaluations.” 2012. Web. 07 Dec 2019.

Vancouver:

Chau C. Development of miscella refining process for cottonseed oil-isopropyl alcohol system: laboratory-scale evaluations. [Internet] [Masters thesis]. Texas A&M University; 2012. [cited 2019 Dec 07]. Available from: http://hdl.handle.net/1969.1/ETD-TAMU-1994-THESIS-C496.

Council of Science Editors:

Chau C. Development of miscella refining process for cottonseed oil-isopropyl alcohol system: laboratory-scale evaluations. [Masters Thesis]. Texas A&M University; 2012. Available from: http://hdl.handle.net/1969.1/ETD-TAMU-1994-THESIS-C496


Texas A&M University

13. Floyd, Cherie Diane. Modification of starch during malting of sorghum.

Degree: MS, food science and technology, 2012, Texas A&M University

 Five sorghum varieties, Dorado, Malisor 84-7, Tortillero, ATx630*R3338, and ATx623*SC1 03 were malted according to standard procedures and monitored for malting quality and starch modification… (more)

Subjects/Keywords: food science and technology.; Major food science and technology.

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APA (6th Edition):

Floyd, C. D. (2012). Modification of starch during malting of sorghum. (Masters Thesis). Texas A&M University. Retrieved from http://hdl.handle.net/1969.1/ETD-TAMU-1994-THESIS-F6453

Chicago Manual of Style (16th Edition):

Floyd, Cherie Diane. “Modification of starch during malting of sorghum.” 2012. Masters Thesis, Texas A&M University. Accessed December 07, 2019. http://hdl.handle.net/1969.1/ETD-TAMU-1994-THESIS-F6453.

MLA Handbook (7th Edition):

Floyd, Cherie Diane. “Modification of starch during malting of sorghum.” 2012. Web. 07 Dec 2019.

Vancouver:

Floyd CD. Modification of starch during malting of sorghum. [Internet] [Masters thesis]. Texas A&M University; 2012. [cited 2019 Dec 07]. Available from: http://hdl.handle.net/1969.1/ETD-TAMU-1994-THESIS-F6453.

Council of Science Editors:

Floyd CD. Modification of starch during malting of sorghum. [Masters Thesis]. Texas A&M University; 2012. Available from: http://hdl.handle.net/1969.1/ETD-TAMU-1994-THESIS-F6453


Texas A&M University

14. Bosiger, Irene. Evaluation of masa texture.

Degree: MS, food science and technology, 2012, Texas A&M University

 Two objective methods to determine texture of corn masa using the TA.XT2 texture analyzer were developed and compared with subjective evaluations of the texture and… (more)

Subjects/Keywords: food science and technology.; Major food science and technology.

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APA (6th Edition):

Bosiger, I. (2012). Evaluation of masa texture. (Masters Thesis). Texas A&M University. Retrieved from http://hdl.handle.net/1969.1/ETD-TAMU-1997-THESIS-B67

Chicago Manual of Style (16th Edition):

Bosiger, Irene. “Evaluation of masa texture.” 2012. Masters Thesis, Texas A&M University. Accessed December 07, 2019. http://hdl.handle.net/1969.1/ETD-TAMU-1997-THESIS-B67.

MLA Handbook (7th Edition):

Bosiger, Irene. “Evaluation of masa texture.” 2012. Web. 07 Dec 2019.

Vancouver:

Bosiger I. Evaluation of masa texture. [Internet] [Masters thesis]. Texas A&M University; 2012. [cited 2019 Dec 07]. Available from: http://hdl.handle.net/1969.1/ETD-TAMU-1997-THESIS-B67.

Council of Science Editors:

Bosiger I. Evaluation of masa texture. [Masters Thesis]. Texas A&M University; 2012. Available from: http://hdl.handle.net/1969.1/ETD-TAMU-1997-THESIS-B67


Texas A&M University

15. Ohlendorf, Dawn Suzanne. The comparison of three methods for isolation of Arcobacter spp. in raw ground pork.

Degree: MS, food science and technology, 2012, Texas A&M University

 Arcobacter is an aerotolerant organism similar to Campylobacter, which has been studied recently due to its implication in foodborne illness. Arcobacter has been isolated from… (more)

Subjects/Keywords: food science and technology.; Major food science and technology.

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APA (6th Edition):

Ohlendorf, D. S. (2012). The comparison of three methods for isolation of Arcobacter spp. in raw ground pork. (Masters Thesis). Texas A&M University. Retrieved from http://hdl.handle.net/1969.1/ETD-TAMU-2000-THESIS-O34

Chicago Manual of Style (16th Edition):

Ohlendorf, Dawn Suzanne. “The comparison of three methods for isolation of Arcobacter spp. in raw ground pork.” 2012. Masters Thesis, Texas A&M University. Accessed December 07, 2019. http://hdl.handle.net/1969.1/ETD-TAMU-2000-THESIS-O34.

MLA Handbook (7th Edition):

Ohlendorf, Dawn Suzanne. “The comparison of three methods for isolation of Arcobacter spp. in raw ground pork.” 2012. Web. 07 Dec 2019.

Vancouver:

Ohlendorf DS. The comparison of three methods for isolation of Arcobacter spp. in raw ground pork. [Internet] [Masters thesis]. Texas A&M University; 2012. [cited 2019 Dec 07]. Available from: http://hdl.handle.net/1969.1/ETD-TAMU-2000-THESIS-O34.

Council of Science Editors:

Ohlendorf DS. The comparison of three methods for isolation of Arcobacter spp. in raw ground pork. [Masters Thesis]. Texas A&M University; 2012. Available from: http://hdl.handle.net/1969.1/ETD-TAMU-2000-THESIS-O34


Texas A&M University

16. Shellenberger, Amy King. Ecological superiority and inhibition of growth of pathogens in ground beef chubs produced from decontaminated beef carcasses.

Degree: MS, food science and technology, 2012, Texas A&M University

 Numerous studies have addressed the effectiveness of interventions designed to reduce numbers of bacteria on beef carcass surfaces. These treatments have included hot water, organic… (more)

Subjects/Keywords: food science and technology.; Major food science and technology.

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APA (6th Edition):

Shellenberger, A. K. (2012). Ecological superiority and inhibition of growth of pathogens in ground beef chubs produced from decontaminated beef carcasses. (Masters Thesis). Texas A&M University. Retrieved from http://hdl.handle.net/1969.1/ETD-TAMU-2000-THESIS-S5423

Chicago Manual of Style (16th Edition):

Shellenberger, Amy King. “Ecological superiority and inhibition of growth of pathogens in ground beef chubs produced from decontaminated beef carcasses.” 2012. Masters Thesis, Texas A&M University. Accessed December 07, 2019. http://hdl.handle.net/1969.1/ETD-TAMU-2000-THESIS-S5423.

MLA Handbook (7th Edition):

Shellenberger, Amy King. “Ecological superiority and inhibition of growth of pathogens in ground beef chubs produced from decontaminated beef carcasses.” 2012. Web. 07 Dec 2019.

Vancouver:

Shellenberger AK. Ecological superiority and inhibition of growth of pathogens in ground beef chubs produced from decontaminated beef carcasses. [Internet] [Masters thesis]. Texas A&M University; 2012. [cited 2019 Dec 07]. Available from: http://hdl.handle.net/1969.1/ETD-TAMU-2000-THESIS-S5423.

Council of Science Editors:

Shellenberger AK. Ecological superiority and inhibition of growth of pathogens in ground beef chubs produced from decontaminated beef carcasses. [Masters Thesis]. Texas A&M University; 2012. Available from: http://hdl.handle.net/1969.1/ETD-TAMU-2000-THESIS-S5423


Texas A&M University

17. Woelfel, Renee Lashelle. The characterization and incidence of pale, soft, and exudative broiler meat and the influence of marination.

Degree: MS, food science and technology, 2012, Texas A&M University

 Pale, soft, exudative (PSE) turkey meat is a growing problem for the further processed poultry meat industry. The low pH condition due to rapid glycolysis… (more)

Subjects/Keywords: food science and technology.; Major food science and technology.

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APA (6th Edition):

Woelfel, R. L. (2012). The characterization and incidence of pale, soft, and exudative broiler meat and the influence of marination. (Masters Thesis). Texas A&M University. Retrieved from http://hdl.handle.net/1969.1/ETD-TAMU-2000-THESIS-W54

Chicago Manual of Style (16th Edition):

Woelfel, Renee Lashelle. “The characterization and incidence of pale, soft, and exudative broiler meat and the influence of marination.” 2012. Masters Thesis, Texas A&M University. Accessed December 07, 2019. http://hdl.handle.net/1969.1/ETD-TAMU-2000-THESIS-W54.

MLA Handbook (7th Edition):

Woelfel, Renee Lashelle. “The characterization and incidence of pale, soft, and exudative broiler meat and the influence of marination.” 2012. Web. 07 Dec 2019.

Vancouver:

Woelfel RL. The characterization and incidence of pale, soft, and exudative broiler meat and the influence of marination. [Internet] [Masters thesis]. Texas A&M University; 2012. [cited 2019 Dec 07]. Available from: http://hdl.handle.net/1969.1/ETD-TAMU-2000-THESIS-W54.

Council of Science Editors:

Woelfel RL. The characterization and incidence of pale, soft, and exudative broiler meat and the influence of marination. [Masters Thesis]. Texas A&M University; 2012. Available from: http://hdl.handle.net/1969.1/ETD-TAMU-2000-THESIS-W54


Texas A&M University

18. Yeggy, Heather Ann. Effect of hydrocolloids and protein on corn tortilla staling.

Degree: MS, food science and technology, 2012, Texas A&M University

 The effects of storage time, addition of various hydrocolloids and protein on tortilla staling were measured. Tortillas were prepared by adding 1% wheat cellulose with… (more)

Subjects/Keywords: food science and technology.; Major food science and technology.

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APA (6th Edition):

Yeggy, H. A. (2012). Effect of hydrocolloids and protein on corn tortilla staling. (Masters Thesis). Texas A&M University. Retrieved from http://hdl.handle.net/1969.1/ETD-TAMU-2000-THESIS-Y3

Chicago Manual of Style (16th Edition):

Yeggy, Heather Ann. “Effect of hydrocolloids and protein on corn tortilla staling.” 2012. Masters Thesis, Texas A&M University. Accessed December 07, 2019. http://hdl.handle.net/1969.1/ETD-TAMU-2000-THESIS-Y3.

MLA Handbook (7th Edition):

Yeggy, Heather Ann. “Effect of hydrocolloids and protein on corn tortilla staling.” 2012. Web. 07 Dec 2019.

Vancouver:

Yeggy HA. Effect of hydrocolloids and protein on corn tortilla staling. [Internet] [Masters thesis]. Texas A&M University; 2012. [cited 2019 Dec 07]. Available from: http://hdl.handle.net/1969.1/ETD-TAMU-2000-THESIS-Y3.

Council of Science Editors:

Yeggy HA. Effect of hydrocolloids and protein on corn tortilla staling. [Masters Thesis]. Texas A&M University; 2012. Available from: http://hdl.handle.net/1969.1/ETD-TAMU-2000-THESIS-Y3


Texas A&M University

19. Adams, Janet Lynn. Effects of the timing and amounts of leavening during processing of wheat flour tortillas.

Degree: MS, food science and technology, 2012, Texas A&M University

 Changes in dwell time and pressure of the hot-press yielded tortillas with substantially different attributes. Thick tortillas were prepared using low pressure and long dwell… (more)

Subjects/Keywords: food science and technology.; Major food science and technology.

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APA (6th Edition):

Adams, J. L. (2012). Effects of the timing and amounts of leavening during processing of wheat flour tortillas. (Masters Thesis). Texas A&M University. Retrieved from http://hdl.handle.net/1969.1/ETD-TAMU-2001-THESIS-A33

Chicago Manual of Style (16th Edition):

Adams, Janet Lynn. “Effects of the timing and amounts of leavening during processing of wheat flour tortillas.” 2012. Masters Thesis, Texas A&M University. Accessed December 07, 2019. http://hdl.handle.net/1969.1/ETD-TAMU-2001-THESIS-A33.

MLA Handbook (7th Edition):

Adams, Janet Lynn. “Effects of the timing and amounts of leavening during processing of wheat flour tortillas.” 2012. Web. 07 Dec 2019.

Vancouver:

Adams JL. Effects of the timing and amounts of leavening during processing of wheat flour tortillas. [Internet] [Masters thesis]. Texas A&M University; 2012. [cited 2019 Dec 07]. Available from: http://hdl.handle.net/1969.1/ETD-TAMU-2001-THESIS-A33.

Council of Science Editors:

Adams JL. Effects of the timing and amounts of leavening during processing of wheat flour tortillas. [Masters Thesis]. Texas A&M University; 2012. Available from: http://hdl.handle.net/1969.1/ETD-TAMU-2001-THESIS-A33


Texas A&M University

20. Beach, John Charles. Risk of Salmonella and Campylobacter contamination of cattle during transport to slaughter.

Degree: MS, food science and technology, 2012, Texas A&M University

 This study evaluated the effect of typical production practices during transport of cattle on the resulting incidence of pathogenic bacteria in cattle and their resulting… (more)

Subjects/Keywords: food science and technology.; Major food science and technology.

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APA (6th Edition):

Beach, J. C. (2012). Risk of Salmonella and Campylobacter contamination of cattle during transport to slaughter. (Masters Thesis). Texas A&M University. Retrieved from http://hdl.handle.net/1969.1/ETD-TAMU-2001-THESIS-B41

Chicago Manual of Style (16th Edition):

Beach, John Charles. “Risk of Salmonella and Campylobacter contamination of cattle during transport to slaughter.” 2012. Masters Thesis, Texas A&M University. Accessed December 07, 2019. http://hdl.handle.net/1969.1/ETD-TAMU-2001-THESIS-B41.

MLA Handbook (7th Edition):

Beach, John Charles. “Risk of Salmonella and Campylobacter contamination of cattle during transport to slaughter.” 2012. Web. 07 Dec 2019.

Vancouver:

Beach JC. Risk of Salmonella and Campylobacter contamination of cattle during transport to slaughter. [Internet] [Masters thesis]. Texas A&M University; 2012. [cited 2019 Dec 07]. Available from: http://hdl.handle.net/1969.1/ETD-TAMU-2001-THESIS-B41.

Council of Science Editors:

Beach JC. Risk of Salmonella and Campylobacter contamination of cattle during transport to slaughter. [Masters Thesis]. Texas A&M University; 2012. Available from: http://hdl.handle.net/1969.1/ETD-TAMU-2001-THESIS-B41


Texas A&M University

21. Bhatia, Sachin. Effect of protein source and homogenization pressure on storage stability of retort processed dilute whey protein emulsions.

Degree: MS, food science and technology, 2012, Texas A&M University

 Emulsions stabilized with acid whey or sweet whey were prepared using homogenization pressures of 30 or 90MPa. The emulsions were then canned and sterilized at… (more)

Subjects/Keywords: food science and technology.; Major food science and technology.

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APA (6th Edition):

Bhatia, S. (2012). Effect of protein source and homogenization pressure on storage stability of retort processed dilute whey protein emulsions. (Masters Thesis). Texas A&M University. Retrieved from http://hdl.handle.net/1969.1/ETD-TAMU-2001-THESIS-B494

Chicago Manual of Style (16th Edition):

Bhatia, Sachin. “Effect of protein source and homogenization pressure on storage stability of retort processed dilute whey protein emulsions.” 2012. Masters Thesis, Texas A&M University. Accessed December 07, 2019. http://hdl.handle.net/1969.1/ETD-TAMU-2001-THESIS-B494.

MLA Handbook (7th Edition):

Bhatia, Sachin. “Effect of protein source and homogenization pressure on storage stability of retort processed dilute whey protein emulsions.” 2012. Web. 07 Dec 2019.

Vancouver:

Bhatia S. Effect of protein source and homogenization pressure on storage stability of retort processed dilute whey protein emulsions. [Internet] [Masters thesis]. Texas A&M University; 2012. [cited 2019 Dec 07]. Available from: http://hdl.handle.net/1969.1/ETD-TAMU-2001-THESIS-B494.

Council of Science Editors:

Bhatia S. Effect of protein source and homogenization pressure on storage stability of retort processed dilute whey protein emulsions. [Masters Thesis]. Texas A&M University; 2012. Available from: http://hdl.handle.net/1969.1/ETD-TAMU-2001-THESIS-B494


Texas A&M University

22. Cevallos, Bolivar Alejandro. Bioactive and functional properties of phenolic compounds from new sources of edible plant tissues.

Degree: MS, food science and technology, 2012, Texas A&M University

 New sources of crops high in phenolic compounds were analyzed for their antioxidant activity, antimicrobial capacity, and color potential. These crops were native Andean red… (more)

Subjects/Keywords: food science and technology.; Major food science and technology.

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APA (6th Edition):

Cevallos, B. A. (2012). Bioactive and functional properties of phenolic compounds from new sources of edible plant tissues. (Masters Thesis). Texas A&M University. Retrieved from http://hdl.handle.net/1969.1/ETD-TAMU-2001-THESIS-C413

Chicago Manual of Style (16th Edition):

Cevallos, Bolivar Alejandro. “Bioactive and functional properties of phenolic compounds from new sources of edible plant tissues.” 2012. Masters Thesis, Texas A&M University. Accessed December 07, 2019. http://hdl.handle.net/1969.1/ETD-TAMU-2001-THESIS-C413.

MLA Handbook (7th Edition):

Cevallos, Bolivar Alejandro. “Bioactive and functional properties of phenolic compounds from new sources of edible plant tissues.” 2012. Web. 07 Dec 2019.

Vancouver:

Cevallos BA. Bioactive and functional properties of phenolic compounds from new sources of edible plant tissues. [Internet] [Masters thesis]. Texas A&M University; 2012. [cited 2019 Dec 07]. Available from: http://hdl.handle.net/1969.1/ETD-TAMU-2001-THESIS-C413.

Council of Science Editors:

Cevallos BA. Bioactive and functional properties of phenolic compounds from new sources of edible plant tissues. [Masters Thesis]. Texas A&M University; 2012. Available from: http://hdl.handle.net/1969.1/ETD-TAMU-2001-THESIS-C413


Texas A&M University

23. Chinnapha, Naliwan, Dd 1976-. Effects of amylose and amylopectin on quality of rice noodles.

Degree: MS, food science and technology, 2012, Texas A&M University

 Effects of amylose content, amylose solubility, and amylopectin structure of rice flour on quality of rice noodles were determined. Milled rice was ground into flour.… (more)

Subjects/Keywords: food science and technology.; Major food science and technology.

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APA (6th Edition):

Chinnapha, Naliwan, D. 1. (2012). Effects of amylose and amylopectin on quality of rice noodles. (Masters Thesis). Texas A&M University. Retrieved from http://hdl.handle.net/1969.1/ETD-TAMU-2001-THESIS-C455

Chicago Manual of Style (16th Edition):

Chinnapha, Naliwan, Dd 1976-. “Effects of amylose and amylopectin on quality of rice noodles.” 2012. Masters Thesis, Texas A&M University. Accessed December 07, 2019. http://hdl.handle.net/1969.1/ETD-TAMU-2001-THESIS-C455.

MLA Handbook (7th Edition):

Chinnapha, Naliwan, Dd 1976-. “Effects of amylose and amylopectin on quality of rice noodles.” 2012. Web. 07 Dec 2019.

Vancouver:

Chinnapha, Naliwan D1. Effects of amylose and amylopectin on quality of rice noodles. [Internet] [Masters thesis]. Texas A&M University; 2012. [cited 2019 Dec 07]. Available from: http://hdl.handle.net/1969.1/ETD-TAMU-2001-THESIS-C455.

Council of Science Editors:

Chinnapha, Naliwan D1. Effects of amylose and amylopectin on quality of rice noodles. [Masters Thesis]. Texas A&M University; 2012. Available from: http://hdl.handle.net/1969.1/ETD-TAMU-2001-THESIS-C455


Texas A&M University

24. Gordon, Leigh Ann. Utilization of sorghum brans and barley flour in bread.

Degree: MS, food science and technology, 2012, Texas A&M University

 White, brown, and black sorghum brans, wheat bran, and a waxy barley flour were each substituted for 0-30% of wheat flour in a bread formula.… (more)

Subjects/Keywords: food science and technology.; Major food science and technology.

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APA (6th Edition):

Gordon, L. A. (2012). Utilization of sorghum brans and barley flour in bread. (Masters Thesis). Texas A&M University. Retrieved from http://hdl.handle.net/1969.1/ETD-TAMU-2001-THESIS-G657

Chicago Manual of Style (16th Edition):

Gordon, Leigh Ann. “Utilization of sorghum brans and barley flour in bread.” 2012. Masters Thesis, Texas A&M University. Accessed December 07, 2019. http://hdl.handle.net/1969.1/ETD-TAMU-2001-THESIS-G657.

MLA Handbook (7th Edition):

Gordon, Leigh Ann. “Utilization of sorghum brans and barley flour in bread.” 2012. Web. 07 Dec 2019.

Vancouver:

Gordon LA. Utilization of sorghum brans and barley flour in bread. [Internet] [Masters thesis]. Texas A&M University; 2012. [cited 2019 Dec 07]. Available from: http://hdl.handle.net/1969.1/ETD-TAMU-2001-THESIS-G657.

Council of Science Editors:

Gordon LA. Utilization of sorghum brans and barley flour in bread. [Masters Thesis]. Texas A&M University; 2012. Available from: http://hdl.handle.net/1969.1/ETD-TAMU-2001-THESIS-G657


Texas A&M University

25. Han, Jaejoon. Evaluation of antioxidative/antimicrobial potential of Oriental nutraceutical herb extracts in raw and cooked goat meat and beef products.

Degree: MS, food science and technology, 2012, Texas A&M University

 This study was conducted to determine the effects of alcohol extracts of several Oriental nutraceutical herbs on storage properties of raw and cooked ground goat… (more)

Subjects/Keywords: food science and technology.; Major food science and technology.

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APA (6th Edition):

Han, J. (2012). Evaluation of antioxidative/antimicrobial potential of Oriental nutraceutical herb extracts in raw and cooked goat meat and beef products. (Masters Thesis). Texas A&M University. Retrieved from http://hdl.handle.net/1969.1/ETD-TAMU-2001-THESIS-H358

Chicago Manual of Style (16th Edition):

Han, Jaejoon. “Evaluation of antioxidative/antimicrobial potential of Oriental nutraceutical herb extracts in raw and cooked goat meat and beef products.” 2012. Masters Thesis, Texas A&M University. Accessed December 07, 2019. http://hdl.handle.net/1969.1/ETD-TAMU-2001-THESIS-H358.

MLA Handbook (7th Edition):

Han, Jaejoon. “Evaluation of antioxidative/antimicrobial potential of Oriental nutraceutical herb extracts in raw and cooked goat meat and beef products.” 2012. Web. 07 Dec 2019.

Vancouver:

Han J. Evaluation of antioxidative/antimicrobial potential of Oriental nutraceutical herb extracts in raw and cooked goat meat and beef products. [Internet] [Masters thesis]. Texas A&M University; 2012. [cited 2019 Dec 07]. Available from: http://hdl.handle.net/1969.1/ETD-TAMU-2001-THESIS-H358.

Council of Science Editors:

Han J. Evaluation of antioxidative/antimicrobial potential of Oriental nutraceutical herb extracts in raw and cooked goat meat and beef products. [Masters Thesis]. Texas A&M University; 2012. Available from: http://hdl.handle.net/1969.1/ETD-TAMU-2001-THESIS-H358


Texas A&M University

26. Kelekci, Nurettin Nuri. The effects of flour types and storage temperatures on the staling of wheat flour tortillas.

Degree: MS, food science and technology, 2012, Texas A&M University

 Flours from 12 wheat cultivars, grown in two locations (Uvalde and McGregor) over two years (1999 and 2000), were processed into tortillas. The environment and… (more)

Subjects/Keywords: food science and technology.; Major food science and technology.

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APA (6th Edition):

Kelekci, N. N. (2012). The effects of flour types and storage temperatures on the staling of wheat flour tortillas. (Masters Thesis). Texas A&M University. Retrieved from http://hdl.handle.net/1969.1/ETD-TAMU-2001-THESIS-K42

Chicago Manual of Style (16th Edition):

Kelekci, Nurettin Nuri. “The effects of flour types and storage temperatures on the staling of wheat flour tortillas.” 2012. Masters Thesis, Texas A&M University. Accessed December 07, 2019. http://hdl.handle.net/1969.1/ETD-TAMU-2001-THESIS-K42.

MLA Handbook (7th Edition):

Kelekci, Nurettin Nuri. “The effects of flour types and storage temperatures on the staling of wheat flour tortillas.” 2012. Web. 07 Dec 2019.

Vancouver:

Kelekci NN. The effects of flour types and storage temperatures on the staling of wheat flour tortillas. [Internet] [Masters thesis]. Texas A&M University; 2012. [cited 2019 Dec 07]. Available from: http://hdl.handle.net/1969.1/ETD-TAMU-2001-THESIS-K42.

Council of Science Editors:

Kelekci NN. The effects of flour types and storage temperatures on the staling of wheat flour tortillas. [Masters Thesis]. Texas A&M University; 2012. Available from: http://hdl.handle.net/1969.1/ETD-TAMU-2001-THESIS-K42


Texas A&M University

27. Mitre-Dieste, Carlos Marcelo. Barley tortillas and barley flours in corn tortillas.

Degree: MS, food science and technology, 2012, Texas A&M University

 Barley tortillas (100%) were easily processed using corn tortilla technology. Flavor and color of barley tortillas were different from those of corn or wheat tortillas.… (more)

Subjects/Keywords: food science and technology.; Major food science and technology.

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APA (6th Edition):

Mitre-Dieste, C. M. (2012). Barley tortillas and barley flours in corn tortillas. (Masters Thesis). Texas A&M University. Retrieved from http://hdl.handle.net/1969.1/ETD-TAMU-2001-THESIS-M58

Chicago Manual of Style (16th Edition):

Mitre-Dieste, Carlos Marcelo. “Barley tortillas and barley flours in corn tortillas.” 2012. Masters Thesis, Texas A&M University. Accessed December 07, 2019. http://hdl.handle.net/1969.1/ETD-TAMU-2001-THESIS-M58.

MLA Handbook (7th Edition):

Mitre-Dieste, Carlos Marcelo. “Barley tortillas and barley flours in corn tortillas.” 2012. Web. 07 Dec 2019.

Vancouver:

Mitre-Dieste CM. Barley tortillas and barley flours in corn tortillas. [Internet] [Masters thesis]. Texas A&M University; 2012. [cited 2019 Dec 07]. Available from: http://hdl.handle.net/1969.1/ETD-TAMU-2001-THESIS-M58.

Council of Science Editors:

Mitre-Dieste CM. Barley tortillas and barley flours in corn tortillas. [Masters Thesis]. Texas A&M University; 2012. Available from: http://hdl.handle.net/1969.1/ETD-TAMU-2001-THESIS-M58


Texas A&M University

28. Hernandez, Gabriela Perez. Effect of milk fat globule membranes on emulsion stability of recombined sterilized milk.

Degree: MS, food science and technology, 2012, Texas A&M University

 Recombined oil-in-water emulsions containing 3% protein and 3% milk fat were prepared from low-heat nonfat dry milk, whey protein concentrate and anhydrous milk fat. The… (more)

Subjects/Keywords: food science and technology.; Major food science and technology.

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APA (6th Edition):

Hernandez, G. P. (2012). Effect of milk fat globule membranes on emulsion stability of recombined sterilized milk. (Masters Thesis). Texas A&M University. Retrieved from http://hdl.handle.net/1969.1/ETD-TAMU-2001-THESIS-P45

Chicago Manual of Style (16th Edition):

Hernandez, Gabriela Perez. “Effect of milk fat globule membranes on emulsion stability of recombined sterilized milk.” 2012. Masters Thesis, Texas A&M University. Accessed December 07, 2019. http://hdl.handle.net/1969.1/ETD-TAMU-2001-THESIS-P45.

MLA Handbook (7th Edition):

Hernandez, Gabriela Perez. “Effect of milk fat globule membranes on emulsion stability of recombined sterilized milk.” 2012. Web. 07 Dec 2019.

Vancouver:

Hernandez GP. Effect of milk fat globule membranes on emulsion stability of recombined sterilized milk. [Internet] [Masters thesis]. Texas A&M University; 2012. [cited 2019 Dec 07]. Available from: http://hdl.handle.net/1969.1/ETD-TAMU-2001-THESIS-P45.

Council of Science Editors:

Hernandez GP. Effect of milk fat globule membranes on emulsion stability of recombined sterilized milk. [Masters Thesis]. Texas A&M University; 2012. Available from: http://hdl.handle.net/1969.1/ETD-TAMU-2001-THESIS-P45


Texas A&M University

29. Prazak, Ann Marie. Isolation, DNA fingerprint analysis, and antimicrobial resistance of Listeria monocytogenes from various cabbage farms and packing sheds in Texas.

Degree: MS, food science and technology, 2012, Texas A&M University

 Analyses of 855 cabbage, water, and environmental sponge samples for Listeria monocytogenes from 6 cabbage farms and/or packing sheds in the Rio Grande Valley and… (more)

Subjects/Keywords: food science and technology.; Major food science and technology.

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APA (6th Edition):

Prazak, A. M. (2012). Isolation, DNA fingerprint analysis, and antimicrobial resistance of Listeria monocytogenes from various cabbage farms and packing sheds in Texas. (Masters Thesis). Texas A&M University. Retrieved from http://hdl.handle.net/1969.1/ETD-TAMU-2001-THESIS-P73

Chicago Manual of Style (16th Edition):

Prazak, Ann Marie. “Isolation, DNA fingerprint analysis, and antimicrobial resistance of Listeria monocytogenes from various cabbage farms and packing sheds in Texas.” 2012. Masters Thesis, Texas A&M University. Accessed December 07, 2019. http://hdl.handle.net/1969.1/ETD-TAMU-2001-THESIS-P73.

MLA Handbook (7th Edition):

Prazak, Ann Marie. “Isolation, DNA fingerprint analysis, and antimicrobial resistance of Listeria monocytogenes from various cabbage farms and packing sheds in Texas.” 2012. Web. 07 Dec 2019.

Vancouver:

Prazak AM. Isolation, DNA fingerprint analysis, and antimicrobial resistance of Listeria monocytogenes from various cabbage farms and packing sheds in Texas. [Internet] [Masters thesis]. Texas A&M University; 2012. [cited 2019 Dec 07]. Available from: http://hdl.handle.net/1969.1/ETD-TAMU-2001-THESIS-P73.

Council of Science Editors:

Prazak AM. Isolation, DNA fingerprint analysis, and antimicrobial resistance of Listeria monocytogenes from various cabbage farms and packing sheds in Texas. [Masters Thesis]. Texas A&M University; 2012. Available from: http://hdl.handle.net/1969.1/ETD-TAMU-2001-THESIS-P73


Texas A&M University

30. Zelaya Montes, Nolvia Elizabeth. Characterization of tortillas and tortilla chips from sorghum varieties high in phenolic compounds.

Degree: MS, food science and technology, 2012, Texas A&M University

 The effects of varying pH and sorghum type on tortilla and tortilla chip properties were evaluated. Masas from white, brown and black sorghums were adjusted… (more)

Subjects/Keywords: food science and technology.; Major food science and technology.

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APA (6th Edition):

Zelaya Montes, N. E. (2012). Characterization of tortillas and tortilla chips from sorghum varieties high in phenolic compounds. (Masters Thesis). Texas A&M University. Retrieved from http://hdl.handle.net/1969.1/ETD-TAMU-2001-THESIS-Z45

Chicago Manual of Style (16th Edition):

Zelaya Montes, Nolvia Elizabeth. “Characterization of tortillas and tortilla chips from sorghum varieties high in phenolic compounds.” 2012. Masters Thesis, Texas A&M University. Accessed December 07, 2019. http://hdl.handle.net/1969.1/ETD-TAMU-2001-THESIS-Z45.

MLA Handbook (7th Edition):

Zelaya Montes, Nolvia Elizabeth. “Characterization of tortillas and tortilla chips from sorghum varieties high in phenolic compounds.” 2012. Web. 07 Dec 2019.

Vancouver:

Zelaya Montes NE. Characterization of tortillas and tortilla chips from sorghum varieties high in phenolic compounds. [Internet] [Masters thesis]. Texas A&M University; 2012. [cited 2019 Dec 07]. Available from: http://hdl.handle.net/1969.1/ETD-TAMU-2001-THESIS-Z45.

Council of Science Editors:

Zelaya Montes NE. Characterization of tortillas and tortilla chips from sorghum varieties high in phenolic compounds. [Masters Thesis]. Texas A&M University; 2012. Available from: http://hdl.handle.net/1969.1/ETD-TAMU-2001-THESIS-Z45

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