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 subject:(Baked food products). Showing records 1 – 10 of 10 total matches.

Search Limiters

Last 2 Years | English Only

No search limiters apply to these results.

▼ Search Limiters

1. Scalone, Gustavo Luis. Impact of enzymatically generated peptides on the formation of alkylpyrazines in Maillard model systems and baked food products.

Degree: 2016, Ghent University

 The Maillard reaction is the major route for thermal generation of flavor; it is a very complex cascade of interdependent chemical reactions that has been… (more)

Subjects/Keywords: Agriculture and Food Sciences; Flavor; Peptides; Baked food products; The Maillard reaction; Pyrazines

Record DetailsSimilar RecordsGoogle PlusoneFacebookTwitterCiteULikeMendeleyreddit

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

APA (6th Edition):

Scalone, G. L. (2016). Impact of enzymatically generated peptides on the formation of alkylpyrazines in Maillard model systems and baked food products. (Thesis). Ghent University. Retrieved from http://hdl.handle.net/1854/LU-8057917

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

Chicago Manual of Style (16th Edition):

Scalone, Gustavo Luis. “Impact of enzymatically generated peptides on the formation of alkylpyrazines in Maillard model systems and baked food products.” 2016. Thesis, Ghent University. Accessed November 25, 2020. http://hdl.handle.net/1854/LU-8057917.

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

MLA Handbook (7th Edition):

Scalone, Gustavo Luis. “Impact of enzymatically generated peptides on the formation of alkylpyrazines in Maillard model systems and baked food products.” 2016. Web. 25 Nov 2020.

Vancouver:

Scalone GL. Impact of enzymatically generated peptides on the formation of alkylpyrazines in Maillard model systems and baked food products. [Internet] [Thesis]. Ghent University; 2016. [cited 2020 Nov 25]. Available from: http://hdl.handle.net/1854/LU-8057917.

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

Council of Science Editors:

Scalone GL. Impact of enzymatically generated peptides on the formation of alkylpyrazines in Maillard model systems and baked food products. [Thesis]. Ghent University; 2016. Available from: http://hdl.handle.net/1854/LU-8057917

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

2. Esteller, Mauricio Sergio. Modificações estruturais de produtos panificados por processos de tratamentos térmico e bioquímico.

Degree: PhD, Tecnologia de Alimentos, 2007, University of São Paulo

Pães são produtos assados, obtidos da farinha de trigo e ou outras farinhas. É um produto popular consumido na forma de lanches, acompanhando refeições, apreciado… (more)

Subjects/Keywords: Baked products; Brazilian food legislation; Bread; Legislação brasileira de alimentos; Pão; pPificação; Textura; Texture

Record DetailsSimilar RecordsGoogle PlusoneFacebookTwitterCiteULikeMendeleyreddit

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

APA (6th Edition):

Esteller, M. S. (2007). Modificações estruturais de produtos panificados por processos de tratamentos térmico e bioquímico. (Doctoral Dissertation). University of São Paulo. Retrieved from http://www.teses.usp.br/teses/disponiveis/9/9133/tde-07052008-174217/ ;

Chicago Manual of Style (16th Edition):

Esteller, Mauricio Sergio. “Modificações estruturais de produtos panificados por processos de tratamentos térmico e bioquímico.” 2007. Doctoral Dissertation, University of São Paulo. Accessed November 25, 2020. http://www.teses.usp.br/teses/disponiveis/9/9133/tde-07052008-174217/ ;.

MLA Handbook (7th Edition):

Esteller, Mauricio Sergio. “Modificações estruturais de produtos panificados por processos de tratamentos térmico e bioquímico.” 2007. Web. 25 Nov 2020.

Vancouver:

Esteller MS. Modificações estruturais de produtos panificados por processos de tratamentos térmico e bioquímico. [Internet] [Doctoral dissertation]. University of São Paulo; 2007. [cited 2020 Nov 25]. Available from: http://www.teses.usp.br/teses/disponiveis/9/9133/tde-07052008-174217/ ;.

Council of Science Editors:

Esteller MS. Modificações estruturais de produtos panificados por processos de tratamentos térmico e bioquímico. [Doctoral Dissertation]. University of São Paulo; 2007. Available from: http://www.teses.usp.br/teses/disponiveis/9/9133/tde-07052008-174217/ ;


McGill University

3. Assouad, Marie-Christine. Reformulation packaging studies to delay staling in a bakery product.

Degree: MS, Department of Food Science and Agricultural Chemistry, 1996, McGill University

 Bakery products are important sources of nutrients in our diet. However, spoilage occurs shortly after baking. After microbial spoilage, the main spoilage problem is staling.… (more)

Subjects/Keywords: Bagels.; Food spoilage.; Baked products  – Analysis.

Record DetailsSimilar RecordsGoogle PlusoneFacebookTwitterCiteULikeMendeleyreddit

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

APA (6th Edition):

Assouad, M. (1996). Reformulation packaging studies to delay staling in a bakery product. (Masters Thesis). McGill University. Retrieved from https://escholarship.mcgill.ca/downloads/sb397b26f.pdf ; https://escholarship.mcgill.ca/concern/theses/s7526f29r

Chicago Manual of Style (16th Edition):

Assouad, Marie-Christine. “Reformulation packaging studies to delay staling in a bakery product.” 1996. Masters Thesis, McGill University. Accessed November 25, 2020. https://escholarship.mcgill.ca/downloads/sb397b26f.pdf ; https://escholarship.mcgill.ca/concern/theses/s7526f29r.

MLA Handbook (7th Edition):

Assouad, Marie-Christine. “Reformulation packaging studies to delay staling in a bakery product.” 1996. Web. 25 Nov 2020.

Vancouver:

Assouad M. Reformulation packaging studies to delay staling in a bakery product. [Internet] [Masters thesis]. McGill University; 1996. [cited 2020 Nov 25]. Available from: https://escholarship.mcgill.ca/downloads/sb397b26f.pdf ; https://escholarship.mcgill.ca/concern/theses/s7526f29r.

Council of Science Editors:

Assouad M. Reformulation packaging studies to delay staling in a bakery product. [Masters Thesis]. McGill University; 1996. Available from: https://escholarship.mcgill.ca/downloads/sb397b26f.pdf ; https://escholarship.mcgill.ca/concern/theses/s7526f29r


Kansas State University

4. Lee, Su-Hwei Iris. Sensory characteristics of low yolk sponge cakes with stabilizers.

Degree: 1980, Kansas State University

Subjects/Keywords: Baked products; Food – Sensory evaluation; Food – Testing

Record DetailsSimilar RecordsGoogle PlusoneFacebookTwitterCiteULikeMendeleyreddit

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

APA (6th Edition):

Lee, S. I. (1980). Sensory characteristics of low yolk sponge cakes with stabilizers. (Thesis). Kansas State University. Retrieved from http://hdl.handle.net/2097/11823

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

Chicago Manual of Style (16th Edition):

Lee, Su-Hwei Iris. “Sensory characteristics of low yolk sponge cakes with stabilizers.” 1980. Thesis, Kansas State University. Accessed November 25, 2020. http://hdl.handle.net/2097/11823.

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

MLA Handbook (7th Edition):

Lee, Su-Hwei Iris. “Sensory characteristics of low yolk sponge cakes with stabilizers.” 1980. Web. 25 Nov 2020.

Vancouver:

Lee SI. Sensory characteristics of low yolk sponge cakes with stabilizers. [Internet] [Thesis]. Kansas State University; 1980. [cited 2020 Nov 25]. Available from: http://hdl.handle.net/2097/11823.

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

Council of Science Editors:

Lee SI. Sensory characteristics of low yolk sponge cakes with stabilizers. [Thesis]. Kansas State University; 1980. Available from: http://hdl.handle.net/2097/11823

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


Michigan State University

5. Hoojjat, Parvin. Protein quality and functionality of navy bean and sesame flour in baked products.

Degree: PhD, Department of Food Science and Human Nutrition, 1981, Michigan State University

Subjects/Keywords: Baked products; Bread; Cookies; Flour; Food – Protein content

Record DetailsSimilar RecordsGoogle PlusoneFacebookTwitterCiteULikeMendeleyreddit

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

APA (6th Edition):

Hoojjat, P. (1981). Protein quality and functionality of navy bean and sesame flour in baked products. (Doctoral Dissertation). Michigan State University. Retrieved from http://etd.lib.msu.edu/islandora/object/etd:44608

Chicago Manual of Style (16th Edition):

Hoojjat, Parvin. “Protein quality and functionality of navy bean and sesame flour in baked products.” 1981. Doctoral Dissertation, Michigan State University. Accessed November 25, 2020. http://etd.lib.msu.edu/islandora/object/etd:44608.

MLA Handbook (7th Edition):

Hoojjat, Parvin. “Protein quality and functionality of navy bean and sesame flour in baked products.” 1981. Web. 25 Nov 2020.

Vancouver:

Hoojjat P. Protein quality and functionality of navy bean and sesame flour in baked products. [Internet] [Doctoral dissertation]. Michigan State University; 1981. [cited 2020 Nov 25]. Available from: http://etd.lib.msu.edu/islandora/object/etd:44608.

Council of Science Editors:

Hoojjat P. Protein quality and functionality of navy bean and sesame flour in baked products. [Doctoral Dissertation]. Michigan State University; 1981. Available from: http://etd.lib.msu.edu/islandora/object/etd:44608


McGill University

6. Ḥasan, Ṣalāḥ, 1964-. Methods to extend the mold free shelf life of pizza crusts.

Degree: MS, Department of Food Science and Agricultural Chemistry, 1997, McGill University

 In this research, initial studies were done to determine the effect of various methods of presentation involving chemical preservatives, water activity ( rm a sb{w}),… (more)

Subjects/Keywords: Food preservatives.; Baked products  – Preservation.; Molds (Fungi)  – Control.

Record DetailsSimilar RecordsGoogle PlusoneFacebookTwitterCiteULikeMendeleyreddit

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

APA (6th Edition):

Ḥasan, Ṣalāḥ, 1. (1997). Methods to extend the mold free shelf life of pizza crusts. (Masters Thesis). McGill University. Retrieved from https://escholarship.mcgill.ca/downloads/sn00b0854.pdf ; https://escholarship.mcgill.ca/concern/theses/vd66w174m

Chicago Manual of Style (16th Edition):

Ḥasan, Ṣalāḥ, 1964-. “Methods to extend the mold free shelf life of pizza crusts.” 1997. Masters Thesis, McGill University. Accessed November 25, 2020. https://escholarship.mcgill.ca/downloads/sn00b0854.pdf ; https://escholarship.mcgill.ca/concern/theses/vd66w174m.

MLA Handbook (7th Edition):

Ḥasan, Ṣalāḥ, 1964-. “Methods to extend the mold free shelf life of pizza crusts.” 1997. Web. 25 Nov 2020.

Vancouver:

Ḥasan, Ṣalāḥ 1. Methods to extend the mold free shelf life of pizza crusts. [Internet] [Masters thesis]. McGill University; 1997. [cited 2020 Nov 25]. Available from: https://escholarship.mcgill.ca/downloads/sn00b0854.pdf ; https://escholarship.mcgill.ca/concern/theses/vd66w174m.

Council of Science Editors:

Ḥasan, Ṣalāḥ 1. Methods to extend the mold free shelf life of pizza crusts. [Masters Thesis]. McGill University; 1997. Available from: https://escholarship.mcgill.ca/downloads/sn00b0854.pdf ; https://escholarship.mcgill.ca/concern/theses/vd66w174m


Kansas State University

7. Wu, Yangsheng. Wet-processing of low-protein hard winter wheat flour to improve its breadmaking potential.

Degree: MS, 1985, Kansas State University

Subjects/Keywords: Flour – Evaluation.; Baked products – Evaluation.; Food – Protein content.; Enriched cereal products – Evaluation.; Masters theses

Record DetailsSimilar RecordsGoogle PlusoneFacebookTwitterCiteULikeMendeleyreddit

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

APA (6th Edition):

Wu, Y. (1985). Wet-processing of low-protein hard winter wheat flour to improve its breadmaking potential. (Masters Thesis). Kansas State University. Retrieved from http://hdl.handle.net/2097/27601

Chicago Manual of Style (16th Edition):

Wu, Yangsheng. “Wet-processing of low-protein hard winter wheat flour to improve its breadmaking potential.” 1985. Masters Thesis, Kansas State University. Accessed November 25, 2020. http://hdl.handle.net/2097/27601.

MLA Handbook (7th Edition):

Wu, Yangsheng. “Wet-processing of low-protein hard winter wheat flour to improve its breadmaking potential.” 1985. Web. 25 Nov 2020.

Vancouver:

Wu Y. Wet-processing of low-protein hard winter wheat flour to improve its breadmaking potential. [Internet] [Masters thesis]. Kansas State University; 1985. [cited 2020 Nov 25]. Available from: http://hdl.handle.net/2097/27601.

Council of Science Editors:

Wu Y. Wet-processing of low-protein hard winter wheat flour to improve its breadmaking potential. [Masters Thesis]. Kansas State University; 1985. Available from: http://hdl.handle.net/2097/27601


Georgia Tech

8. Zhang, Yingchuan. Product quality modeling and control based on vision inspection with an application to baking processes.

Degree: PhD, Electrical and Computer Engineering, 2005, Georgia Tech

 Manufacturing industries are facing major challenges in terms of improving product quality and increasing throughput while sustaining production costs to acceptable levels. Product-oriented processes, both… (more)

Subjects/Keywords: Vision inspection; Food process control; Quality control; Food industry and trade Quality control; Food adulteration and inspection; Baked products industry Quality control

Record DetailsSimilar RecordsGoogle PlusoneFacebookTwitterCiteULikeMendeleyreddit

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

APA (6th Edition):

Zhang, Y. (2005). Product quality modeling and control based on vision inspection with an application to baking processes. (Doctoral Dissertation). Georgia Tech. Retrieved from http://hdl.handle.net/1853/6898

Chicago Manual of Style (16th Edition):

Zhang, Yingchuan. “Product quality modeling and control based on vision inspection with an application to baking processes.” 2005. Doctoral Dissertation, Georgia Tech. Accessed November 25, 2020. http://hdl.handle.net/1853/6898.

MLA Handbook (7th Edition):

Zhang, Yingchuan. “Product quality modeling and control based on vision inspection with an application to baking processes.” 2005. Web. 25 Nov 2020.

Vancouver:

Zhang Y. Product quality modeling and control based on vision inspection with an application to baking processes. [Internet] [Doctoral dissertation]. Georgia Tech; 2005. [cited 2020 Nov 25]. Available from: http://hdl.handle.net/1853/6898.

Council of Science Editors:

Zhang Y. Product quality modeling and control based on vision inspection with an application to baking processes. [Doctoral Dissertation]. Georgia Tech; 2005. Available from: http://hdl.handle.net/1853/6898


University of Guelph

9. Nurse-Gupta, Jodey. Food, Flowers, and Fancywork: Fashioning, Negotiating, and Expanding the Roles of Women in Ontario Agricultural Societies and Fairs, 1846-1980.

Degree: PhD, Department of History, 2016, University of Guelph

 This dissertation examines women’s experiences in Ontario agricultural societies and fairs in the nineteenth and twentieth centuries and provides further confirmation for the complexity of… (more)

Subjects/Keywords: Ontario; Rural history; Agricultural societies and fairs; Women; Exhibitions; Volunteerism; Community; Crops; Fruit; Vegetables; Dairy products; Canned goods; Baked goods; Flowers; Domestic manufactures; Fancywork; Art; Livestock; Cattle; Horses; 4-H; Food booths; Fundraising; Performers; Fair Queen contests; Baby Shows; Recreation; Rural feminism; Rural reform; Agricultural and domestic improvement

Record DetailsSimilar RecordsGoogle PlusoneFacebookTwitterCiteULikeMendeleyreddit

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

APA (6th Edition):

Nurse-Gupta, J. (2016). Food, Flowers, and Fancywork: Fashioning, Negotiating, and Expanding the Roles of Women in Ontario Agricultural Societies and Fairs, 1846-1980. (Doctoral Dissertation). University of Guelph. Retrieved from https://atrium.lib.uoguelph.ca/xmlui/handle/10214/9948

Chicago Manual of Style (16th Edition):

Nurse-Gupta, Jodey. “Food, Flowers, and Fancywork: Fashioning, Negotiating, and Expanding the Roles of Women in Ontario Agricultural Societies and Fairs, 1846-1980.” 2016. Doctoral Dissertation, University of Guelph. Accessed November 25, 2020. https://atrium.lib.uoguelph.ca/xmlui/handle/10214/9948.

MLA Handbook (7th Edition):

Nurse-Gupta, Jodey. “Food, Flowers, and Fancywork: Fashioning, Negotiating, and Expanding the Roles of Women in Ontario Agricultural Societies and Fairs, 1846-1980.” 2016. Web. 25 Nov 2020.

Vancouver:

Nurse-Gupta J. Food, Flowers, and Fancywork: Fashioning, Negotiating, and Expanding the Roles of Women in Ontario Agricultural Societies and Fairs, 1846-1980. [Internet] [Doctoral dissertation]. University of Guelph; 2016. [cited 2020 Nov 25]. Available from: https://atrium.lib.uoguelph.ca/xmlui/handle/10214/9948.

Council of Science Editors:

Nurse-Gupta J. Food, Flowers, and Fancywork: Fashioning, Negotiating, and Expanding the Roles of Women in Ontario Agricultural Societies and Fairs, 1846-1980. [Doctoral Dissertation]. University of Guelph; 2016. Available from: https://atrium.lib.uoguelph.ca/xmlui/handle/10214/9948

10. Wegrzyn, Teresa Francis. Design of food-inks for 3D printing of food images.

Degree: PhD, Food Technology, 2016, Massey University

Food Layered Manufacture (FLM) is a novel food structuring which uses the Additive Manufacturing process (commonly termed 3D printing) to shape solid or gelled foods.… (more)

Subjects/Keywords: Three-dimensional printing; Colouring matter in food; Baked products; Food industry and trade; Technological innovations; Research Subject Categories::TECHNOLOGY::Chemical engineering::Food technology

Record DetailsSimilar RecordsGoogle PlusoneFacebookTwitterCiteULikeMendeleyreddit

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

APA (6th Edition):

Wegrzyn, T. F. (2016). Design of food-inks for 3D printing of food images. (Doctoral Dissertation). Massey University. Retrieved from http://hdl.handle.net/10179/10681

Chicago Manual of Style (16th Edition):

Wegrzyn, Teresa Francis. “Design of food-inks for 3D printing of food images.” 2016. Doctoral Dissertation, Massey University. Accessed November 25, 2020. http://hdl.handle.net/10179/10681.

MLA Handbook (7th Edition):

Wegrzyn, Teresa Francis. “Design of food-inks for 3D printing of food images.” 2016. Web. 25 Nov 2020.

Vancouver:

Wegrzyn TF. Design of food-inks for 3D printing of food images. [Internet] [Doctoral dissertation]. Massey University; 2016. [cited 2020 Nov 25]. Available from: http://hdl.handle.net/10179/10681.

Council of Science Editors:

Wegrzyn TF. Design of food-inks for 3D printing of food images. [Doctoral Dissertation]. Massey University; 2016. Available from: http://hdl.handle.net/10179/10681

.