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You searched for subject:(Food Texture). Showing records 1 – 30 of 105 total matches.

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Massey University

1. Yao, Hongyan. The oral processing of semi-solid and soft-solid foods.

Degree: PhD, 2014, Massey University

 Fluid foods are popular in modern life. They are not only enjoyable to consume and provide nutrition, but are also beneficial to special populations, such… (more)

Subjects/Keywords: Mastication; Tongue; Digestion; Food texture

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APA (6th Edition):

Yao, H. (2014). The oral processing of semi-solid and soft-solid foods. (Doctoral Dissertation). Massey University. Retrieved from http://hdl.handle.net/10179/8523

Chicago Manual of Style (16th Edition):

Yao, Hongyan. “The oral processing of semi-solid and soft-solid foods.” 2014. Doctoral Dissertation, Massey University. Accessed November 28, 2020. http://hdl.handle.net/10179/8523.

MLA Handbook (7th Edition):

Yao, Hongyan. “The oral processing of semi-solid and soft-solid foods.” 2014. Web. 28 Nov 2020.

Vancouver:

Yao H. The oral processing of semi-solid and soft-solid foods. [Internet] [Doctoral dissertation]. Massey University; 2014. [cited 2020 Nov 28]. Available from: http://hdl.handle.net/10179/8523.

Council of Science Editors:

Yao H. The oral processing of semi-solid and soft-solid foods. [Doctoral Dissertation]. Massey University; 2014. Available from: http://hdl.handle.net/10179/8523


University of Missouri – Columbia

2. Fisher, Catherine M. The effects of hydrocolloids and squash on the texture and color of scones with reduced fat.

Degree: 2012, University of Missouri – Columbia

 Obesity has become a major issue in the United States due to poor food choices of individuals and limited low fat items on the market… (more)

Subjects/Keywords: fat content; carrageenan; food texture

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APA (6th Edition):

Fisher, C. M. (2012). The effects of hydrocolloids and squash on the texture and color of scones with reduced fat. (Thesis). University of Missouri – Columbia. Retrieved from http://hdl.handle.net/10355/33138

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):

Fisher, Catherine M. “The effects of hydrocolloids and squash on the texture and color of scones with reduced fat.” 2012. Thesis, University of Missouri – Columbia. Accessed November 28, 2020. http://hdl.handle.net/10355/33138.

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

MLA Handbook (7th Edition):

Fisher, Catherine M. “The effects of hydrocolloids and squash on the texture and color of scones with reduced fat.” 2012. Web. 28 Nov 2020.

Vancouver:

Fisher CM. The effects of hydrocolloids and squash on the texture and color of scones with reduced fat. [Internet] [Thesis]. University of Missouri – Columbia; 2012. [cited 2020 Nov 28]. Available from: http://hdl.handle.net/10355/33138.

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

Council of Science Editors:

Fisher CM. The effects of hydrocolloids and squash on the texture and color of scones with reduced fat. [Thesis]. University of Missouri – Columbia; 2012. Available from: http://hdl.handle.net/10355/33138

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


Cornell University

3. Licker, Susan. Understanding Food Texture Perception and Preference based on Mouth Behavior.

Degree: PhD, Food Science and Technology, 2019, Cornell University

Texture consists of a complex set of sensory attributes that are important to food liking and choice. But whose ideal is considered when it comes… (more)

Subjects/Keywords: Mouth Behavior; texture; Texture Perception; Texture Preference; Agriculture economics; Food science; Sensory; Texture Expectations

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APA (6th Edition):

Licker, S. (2019). Understanding Food Texture Perception and Preference based on Mouth Behavior. (Doctoral Dissertation). Cornell University. Retrieved from http://hdl.handle.net/1813/67763

Chicago Manual of Style (16th Edition):

Licker, Susan. “Understanding Food Texture Perception and Preference based on Mouth Behavior.” 2019. Doctoral Dissertation, Cornell University. Accessed November 28, 2020. http://hdl.handle.net/1813/67763.

MLA Handbook (7th Edition):

Licker, Susan. “Understanding Food Texture Perception and Preference based on Mouth Behavior.” 2019. Web. 28 Nov 2020.

Vancouver:

Licker S. Understanding Food Texture Perception and Preference based on Mouth Behavior. [Internet] [Doctoral dissertation]. Cornell University; 2019. [cited 2020 Nov 28]. Available from: http://hdl.handle.net/1813/67763.

Council of Science Editors:

Licker S. Understanding Food Texture Perception and Preference based on Mouth Behavior. [Doctoral Dissertation]. Cornell University; 2019. Available from: http://hdl.handle.net/1813/67763


Michigan State University

4. Staley, David Scott. Texture change in pastries as a function of packaging and storage environment.

Degree: MS, Department of Food Science and Human Nutrition, 1985, Michigan State University

Subjects/Keywords: Pastry; Food texture

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APA (6th Edition):

Staley, D. S. (1985). Texture change in pastries as a function of packaging and storage environment. (Masters Thesis). Michigan State University. Retrieved from http://etd.lib.msu.edu/islandora/object/etd:21361

Chicago Manual of Style (16th Edition):

Staley, David Scott. “Texture change in pastries as a function of packaging and storage environment.” 1985. Masters Thesis, Michigan State University. Accessed November 28, 2020. http://etd.lib.msu.edu/islandora/object/etd:21361.

MLA Handbook (7th Edition):

Staley, David Scott. “Texture change in pastries as a function of packaging and storage environment.” 1985. Web. 28 Nov 2020.

Vancouver:

Staley DS. Texture change in pastries as a function of packaging and storage environment. [Internet] [Masters thesis]. Michigan State University; 1985. [cited 2020 Nov 28]. Available from: http://etd.lib.msu.edu/islandora/object/etd:21361.

Council of Science Editors:

Staley DS. Texture change in pastries as a function of packaging and storage environment. [Masters Thesis]. Michigan State University; 1985. Available from: http://etd.lib.msu.edu/islandora/object/etd:21361


University of Hong Kong

5. Agrawal, Kalpana Rajesh. The effects of food texture on chewing patterns in human subjects.

Degree: 1999, University of Hong Kong

Subjects/Keywords: Mastication.; Food texture.

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APA (6th Edition):

Agrawal, K. R. (1999). The effects of food texture on chewing patterns in human subjects. (Thesis). University of Hong Kong. Retrieved from http://hdl.handle.net/10722/39575

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):

Agrawal, Kalpana Rajesh. “The effects of food texture on chewing patterns in human subjects.” 1999. Thesis, University of Hong Kong. Accessed November 28, 2020. http://hdl.handle.net/10722/39575.

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

MLA Handbook (7th Edition):

Agrawal, Kalpana Rajesh. “The effects of food texture on chewing patterns in human subjects.” 1999. Web. 28 Nov 2020.

Vancouver:

Agrawal KR. The effects of food texture on chewing patterns in human subjects. [Internet] [Thesis]. University of Hong Kong; 1999. [cited 2020 Nov 28]. Available from: http://hdl.handle.net/10722/39575.

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

Council of Science Editors:

Agrawal KR. The effects of food texture on chewing patterns in human subjects. [Thesis]. University of Hong Kong; 1999. Available from: http://hdl.handle.net/10722/39575

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


Rochester Institute of Technology

6. Zubier, Shahd. Designing Emotional Content into the Mouthfeel of Food.

Degree: MFA, School of Design (CAD), 2019, Rochester Institute of Technology

  Processed foods may lack nutritional value; however, they are inexpensive, convenient, and highly palatable or satisfying to consumers. All of these factors impact the… (more)

Subjects/Keywords: Food design; Food preferences; Mouthfeel; Sensorial exploration; Texture

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APA (6th Edition):

Zubier, S. (2019). Designing Emotional Content into the Mouthfeel of Food. (Thesis). Rochester Institute of Technology. Retrieved from https://scholarworks.rit.edu/theses/10084

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):

Zubier, Shahd. “Designing Emotional Content into the Mouthfeel of Food.” 2019. Thesis, Rochester Institute of Technology. Accessed November 28, 2020. https://scholarworks.rit.edu/theses/10084.

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

MLA Handbook (7th Edition):

Zubier, Shahd. “Designing Emotional Content into the Mouthfeel of Food.” 2019. Web. 28 Nov 2020.

Vancouver:

Zubier S. Designing Emotional Content into the Mouthfeel of Food. [Internet] [Thesis]. Rochester Institute of Technology; 2019. [cited 2020 Nov 28]. Available from: https://scholarworks.rit.edu/theses/10084.

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

Council of Science Editors:

Zubier S. Designing Emotional Content into the Mouthfeel of Food. [Thesis]. Rochester Institute of Technology; 2019. Available from: https://scholarworks.rit.edu/theses/10084

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

7. Mantelet, Mathieu. Caractérisation biomécanique in situ du système langue-aliment-palais par ultrasons quantitatifs pour une meilleure compréhension des perceptions de texture : In situ biomechanical characterization of the tongue food system by quantitative ultrasound to better understand textureperception.

Degree: Docteur es, Génie des aliments, 2018, Université Paris-Saclay (ComUE)

 Les pratiques d’agriculture et de production alimentaire évoluent de façon profonde afin de proposer une offre alimentaire permettant de répondre aux enjeux de la croissance… (more)

Subjects/Keywords: Aliments; Texture; Biomécanique; Ultrasons Quantitatifs; Rhéologie; Interface; Food; Texture; Biomecanic; Quantitative Ultrasounds; Rheology; Interface; 664.072

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APA (6th Edition):

Mantelet, M. (2018). Caractérisation biomécanique in situ du système langue-aliment-palais par ultrasons quantitatifs pour une meilleure compréhension des perceptions de texture : In situ biomechanical characterization of the tongue food system by quantitative ultrasound to better understand textureperception. (Doctoral Dissertation). Université Paris-Saclay (ComUE). Retrieved from http://www.theses.fr/2018SACLA036

Chicago Manual of Style (16th Edition):

Mantelet, Mathieu. “Caractérisation biomécanique in situ du système langue-aliment-palais par ultrasons quantitatifs pour une meilleure compréhension des perceptions de texture : In situ biomechanical characterization of the tongue food system by quantitative ultrasound to better understand textureperception.” 2018. Doctoral Dissertation, Université Paris-Saclay (ComUE). Accessed November 28, 2020. http://www.theses.fr/2018SACLA036.

MLA Handbook (7th Edition):

Mantelet, Mathieu. “Caractérisation biomécanique in situ du système langue-aliment-palais par ultrasons quantitatifs pour une meilleure compréhension des perceptions de texture : In situ biomechanical characterization of the tongue food system by quantitative ultrasound to better understand textureperception.” 2018. Web. 28 Nov 2020.

Vancouver:

Mantelet M. Caractérisation biomécanique in situ du système langue-aliment-palais par ultrasons quantitatifs pour une meilleure compréhension des perceptions de texture : In situ biomechanical characterization of the tongue food system by quantitative ultrasound to better understand textureperception. [Internet] [Doctoral dissertation]. Université Paris-Saclay (ComUE); 2018. [cited 2020 Nov 28]. Available from: http://www.theses.fr/2018SACLA036.

Council of Science Editors:

Mantelet M. Caractérisation biomécanique in situ du système langue-aliment-palais par ultrasons quantitatifs pour une meilleure compréhension des perceptions de texture : In situ biomechanical characterization of the tongue food system by quantitative ultrasound to better understand textureperception. [Doctoral Dissertation]. Université Paris-Saclay (ComUE); 2018. Available from: http://www.theses.fr/2018SACLA036


University of Hong Kong

8. Sui, Zhongquan. The mechanical properties of starchy foods in relation to texture and digestibility.

Degree: 2007, University of Hong Kong

Subjects/Keywords: Food texture.; Starch.; Digestion.

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APA (6th Edition):

Sui, Z. (2007). The mechanical properties of starchy foods in relation to texture and digestibility. (Thesis). University of Hong Kong. Retrieved from http://hdl.handle.net/10722/53075

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):

Sui, Zhongquan. “The mechanical properties of starchy foods in relation to texture and digestibility.” 2007. Thesis, University of Hong Kong. Accessed November 28, 2020. http://hdl.handle.net/10722/53075.

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

MLA Handbook (7th Edition):

Sui, Zhongquan. “The mechanical properties of starchy foods in relation to texture and digestibility.” 2007. Web. 28 Nov 2020.

Vancouver:

Sui Z. The mechanical properties of starchy foods in relation to texture and digestibility. [Internet] [Thesis]. University of Hong Kong; 2007. [cited 2020 Nov 28]. Available from: http://hdl.handle.net/10722/53075.

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

Council of Science Editors:

Sui Z. The mechanical properties of starchy foods in relation to texture and digestibility. [Thesis]. University of Hong Kong; 2007. Available from: http://hdl.handle.net/10722/53075

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


Stellenbosch University

9. O'Kennedy, Kim. Characterisation of zein from South African maize of varying endosperm texture.

Degree: MSc Food Sc, Food Science, 2011, Stellenbosch University

 ENGLISH ABSTRACT: Maize is an important crop for both human and animal consumption. Maize kernel texture (kernel hardness) is an important quality trait for many… (more)

Subjects/Keywords: Food science; Maize kernel texture  – South Africa; Corn; Zein; Proteins

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APA (6th Edition):

O'Kennedy, K. (2011). Characterisation of zein from South African maize of varying endosperm texture. (Masters Thesis). Stellenbosch University. Retrieved from http://hdl.handle.net/10019.1/6784

Chicago Manual of Style (16th Edition):

O'Kennedy, Kim. “Characterisation of zein from South African maize of varying endosperm texture.” 2011. Masters Thesis, Stellenbosch University. Accessed November 28, 2020. http://hdl.handle.net/10019.1/6784.

MLA Handbook (7th Edition):

O'Kennedy, Kim. “Characterisation of zein from South African maize of varying endosperm texture.” 2011. Web. 28 Nov 2020.

Vancouver:

O'Kennedy K. Characterisation of zein from South African maize of varying endosperm texture. [Internet] [Masters thesis]. Stellenbosch University; 2011. [cited 2020 Nov 28]. Available from: http://hdl.handle.net/10019.1/6784.

Council of Science Editors:

O'Kennedy K. Characterisation of zein from South African maize of varying endosperm texture. [Masters Thesis]. Stellenbosch University; 2011. Available from: http://hdl.handle.net/10019.1/6784


Michigan State University

10. Reynolds, Robyn Lynn. Human sensory firmness scale based on gelatin gels.

Degree: MS, Department of Food Science and Human Nutrition, 2001, Michigan State University

Subjects/Keywords: Meat; Food texture; Sensory evaluation

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APA (6th Edition):

Reynolds, R. L. (2001). Human sensory firmness scale based on gelatin gels. (Masters Thesis). Michigan State University. Retrieved from http://etd.lib.msu.edu/islandora/object/etd:30888

Chicago Manual of Style (16th Edition):

Reynolds, Robyn Lynn. “Human sensory firmness scale based on gelatin gels.” 2001. Masters Thesis, Michigan State University. Accessed November 28, 2020. http://etd.lib.msu.edu/islandora/object/etd:30888.

MLA Handbook (7th Edition):

Reynolds, Robyn Lynn. “Human sensory firmness scale based on gelatin gels.” 2001. Web. 28 Nov 2020.

Vancouver:

Reynolds RL. Human sensory firmness scale based on gelatin gels. [Internet] [Masters thesis]. Michigan State University; 2001. [cited 2020 Nov 28]. Available from: http://etd.lib.msu.edu/islandora/object/etd:30888.

Council of Science Editors:

Reynolds RL. Human sensory firmness scale based on gelatin gels. [Masters Thesis]. Michigan State University; 2001. Available from: http://etd.lib.msu.edu/islandora/object/etd:30888


Massey University

11. Duizer, Lisa Marjorie. Physiological measures related to crispness perception of extruded snacks.

Degree: PhD, Food Technology, 2003, Massey University

 Published research for understanding crispness perception has relied on correlations of sensory results to objective measurements. This research was undertaken to evaluate the contribution of… (more)

Subjects/Keywords: Sensory evaluation; Food texture

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APA (6th Edition):

Duizer, L. M. (2003). Physiological measures related to crispness perception of extruded snacks. (Doctoral Dissertation). Massey University. Retrieved from http://hdl.handle.net/10179/2017

Chicago Manual of Style (16th Edition):

Duizer, Lisa Marjorie. “Physiological measures related to crispness perception of extruded snacks.” 2003. Doctoral Dissertation, Massey University. Accessed November 28, 2020. http://hdl.handle.net/10179/2017.

MLA Handbook (7th Edition):

Duizer, Lisa Marjorie. “Physiological measures related to crispness perception of extruded snacks.” 2003. Web. 28 Nov 2020.

Vancouver:

Duizer LM. Physiological measures related to crispness perception of extruded snacks. [Internet] [Doctoral dissertation]. Massey University; 2003. [cited 2020 Nov 28]. Available from: http://hdl.handle.net/10179/2017.

Council of Science Editors:

Duizer LM. Physiological measures related to crispness perception of extruded snacks. [Doctoral Dissertation]. Massey University; 2003. Available from: http://hdl.handle.net/10179/2017


Massey University

12. Shi, Weizhong. Design and development of a food texture analyser.

Degree: M. Eng., Mechatronics, 2015, Massey University

Texture is an important attribute of food and is one of the several dimensions of food quality. In today’s world of sensing and automated measurements,… (more)

Subjects/Keywords: Food texture; Measurement; Equipment and supplies; Design and construction

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APA (6th Edition):

Shi, W. (2015). Design and development of a food texture analyser. (Masters Thesis). Massey University. Retrieved from http://hdl.handle.net/10179/7893

Chicago Manual of Style (16th Edition):

Shi, Weizhong. “Design and development of a food texture analyser.” 2015. Masters Thesis, Massey University. Accessed November 28, 2020. http://hdl.handle.net/10179/7893.

MLA Handbook (7th Edition):

Shi, Weizhong. “Design and development of a food texture analyser.” 2015. Web. 28 Nov 2020.

Vancouver:

Shi W. Design and development of a food texture analyser. [Internet] [Masters thesis]. Massey University; 2015. [cited 2020 Nov 28]. Available from: http://hdl.handle.net/10179/7893.

Council of Science Editors:

Shi W. Design and development of a food texture analyser. [Masters Thesis]. Massey University; 2015. Available from: http://hdl.handle.net/10179/7893


University of British Columbia

13. Martens, Victor Jake. Effect of maturity and variety on the textural quality of green snap beans.

Degree: MS- MSc, Food Science, 1973, University of British Columbia

 Rheological measurements on intact fresh snap beans (Phaseolus vulgaris v.) and purees made from raw beans were used to assess the effect of variety and… (more)

Subjects/Keywords: Kidney bean; Food texture

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APA (6th Edition):

Martens, V. J. (1973). Effect of maturity and variety on the textural quality of green snap beans. (Masters Thesis). University of British Columbia. Retrieved from http://hdl.handle.net/2429/32926

Chicago Manual of Style (16th Edition):

Martens, Victor Jake. “Effect of maturity and variety on the textural quality of green snap beans.” 1973. Masters Thesis, University of British Columbia. Accessed November 28, 2020. http://hdl.handle.net/2429/32926.

MLA Handbook (7th Edition):

Martens, Victor Jake. “Effect of maturity and variety on the textural quality of green snap beans.” 1973. Web. 28 Nov 2020.

Vancouver:

Martens VJ. Effect of maturity and variety on the textural quality of green snap beans. [Internet] [Masters thesis]. University of British Columbia; 1973. [cited 2020 Nov 28]. Available from: http://hdl.handle.net/2429/32926.

Council of Science Editors:

Martens VJ. Effect of maturity and variety on the textural quality of green snap beans. [Masters Thesis]. University of British Columbia; 1973. Available from: http://hdl.handle.net/2429/32926


The Ohio State University

14. Siripurapu, Subhash Chandra Bose. Textural, creep and elastic characteristics of meat emulsion as influenced by fat-protein ratio, cooking temperature and holding time.

Degree: PhD, Graduate School, 1980, The Ohio State University

Subjects/Keywords: Engineering; Sausages; Food texture

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APA (6th Edition):

Siripurapu, S. C. B. (1980). Textural, creep and elastic characteristics of meat emulsion as influenced by fat-protein ratio, cooking temperature and holding time. (Doctoral Dissertation). The Ohio State University. Retrieved from http://rave.ohiolink.edu/etdc/view?acc_num=osu1487151180163446

Chicago Manual of Style (16th Edition):

Siripurapu, Subhash Chandra Bose. “Textural, creep and elastic characteristics of meat emulsion as influenced by fat-protein ratio, cooking temperature and holding time.” 1980. Doctoral Dissertation, The Ohio State University. Accessed November 28, 2020. http://rave.ohiolink.edu/etdc/view?acc_num=osu1487151180163446.

MLA Handbook (7th Edition):

Siripurapu, Subhash Chandra Bose. “Textural, creep and elastic characteristics of meat emulsion as influenced by fat-protein ratio, cooking temperature and holding time.” 1980. Web. 28 Nov 2020.

Vancouver:

Siripurapu SCB. Textural, creep and elastic characteristics of meat emulsion as influenced by fat-protein ratio, cooking temperature and holding time. [Internet] [Doctoral dissertation]. The Ohio State University; 1980. [cited 2020 Nov 28]. Available from: http://rave.ohiolink.edu/etdc/view?acc_num=osu1487151180163446.

Council of Science Editors:

Siripurapu SCB. Textural, creep and elastic characteristics of meat emulsion as influenced by fat-protein ratio, cooking temperature and holding time. [Doctoral Dissertation]. The Ohio State University; 1980. Available from: http://rave.ohiolink.edu/etdc/view?acc_num=osu1487151180163446

15. Huang, Chu Yin. Extrusion-based 3D Printing and Characterization of Edible Materials.

Degree: 2018, University of Waterloo

 3D printing food offers the ability to customize shapes, texture, as well as nutritional content. In addition, it can automate the cooking process to save… (more)

Subjects/Keywords: Chemical Engineering; 3D Printing; Rheology; Starch; Xanthan Gum; Texture Modified Food; 3D Food Printing

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APA (6th Edition):

Huang, C. Y. (2018). Extrusion-based 3D Printing and Characterization of Edible Materials. (Thesis). University of Waterloo. Retrieved from http://hdl.handle.net/10012/12899

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):

Huang, Chu Yin. “Extrusion-based 3D Printing and Characterization of Edible Materials.” 2018. Thesis, University of Waterloo. Accessed November 28, 2020. http://hdl.handle.net/10012/12899.

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

MLA Handbook (7th Edition):

Huang, Chu Yin. “Extrusion-based 3D Printing and Characterization of Edible Materials.” 2018. Web. 28 Nov 2020.

Vancouver:

Huang CY. Extrusion-based 3D Printing and Characterization of Edible Materials. [Internet] [Thesis]. University of Waterloo; 2018. [cited 2020 Nov 28]. Available from: http://hdl.handle.net/10012/12899.

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

Council of Science Editors:

Huang CY. Extrusion-based 3D Printing and Characterization of Edible Materials. [Thesis]. University of Waterloo; 2018. Available from: http://hdl.handle.net/10012/12899

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


Kansas State University

16. Sigsworth, Dale Eugene. The effect of milk and milk replacers on cake properties.

Degree: 1980, Kansas State University

Subjects/Keywords: Dried milk; Food texture; Food substitutes

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APA (6th Edition):

Sigsworth, D. E. (1980). The effect of milk and milk replacers on cake properties. (Thesis). Kansas State University. Retrieved from http://hdl.handle.net/2097/11892

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):

Sigsworth, Dale Eugene. “The effect of milk and milk replacers on cake properties.” 1980. Thesis, Kansas State University. Accessed November 28, 2020. http://hdl.handle.net/2097/11892.

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

MLA Handbook (7th Edition):

Sigsworth, Dale Eugene. “The effect of milk and milk replacers on cake properties.” 1980. Web. 28 Nov 2020.

Vancouver:

Sigsworth DE. The effect of milk and milk replacers on cake properties. [Internet] [Thesis]. Kansas State University; 1980. [cited 2020 Nov 28]. Available from: http://hdl.handle.net/2097/11892.

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

Council of Science Editors:

Sigsworth DE. The effect of milk and milk replacers on cake properties. [Thesis]. Kansas State University; 1980. Available from: http://hdl.handle.net/2097/11892

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


Michigan State University

17. Lee, Sara S. Effect of controlled mixing on the rheological properties of deep-fat frying batters at different percent solids.

Degree: MS, Department of Food Science and Human Nutrition, 2000, Michigan State University

Subjects/Keywords: Batters (Food); Fried food; Deep frying; Rheology; Food texture

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

APA (6th Edition):

Lee, S. S. (2000). Effect of controlled mixing on the rheological properties of deep-fat frying batters at different percent solids. (Masters Thesis). Michigan State University. Retrieved from http://etd.lib.msu.edu/islandora/object/etd:30613

Chicago Manual of Style (16th Edition):

Lee, Sara S. “Effect of controlled mixing on the rheological properties of deep-fat frying batters at different percent solids.” 2000. Masters Thesis, Michigan State University. Accessed November 28, 2020. http://etd.lib.msu.edu/islandora/object/etd:30613.

MLA Handbook (7th Edition):

Lee, Sara S. “Effect of controlled mixing on the rheological properties of deep-fat frying batters at different percent solids.” 2000. Web. 28 Nov 2020.

Vancouver:

Lee SS. Effect of controlled mixing on the rheological properties of deep-fat frying batters at different percent solids. [Internet] [Masters thesis]. Michigan State University; 2000. [cited 2020 Nov 28]. Available from: http://etd.lib.msu.edu/islandora/object/etd:30613.

Council of Science Editors:

Lee SS. Effect of controlled mixing on the rheological properties of deep-fat frying batters at different percent solids. [Masters Thesis]. Michigan State University; 2000. Available from: http://etd.lib.msu.edu/islandora/object/etd:30613


University of Pretoria

18. [No author]. Physico-chemical and sensory properties of polyphosphate-treated, irradicated pre-cooked beef .

Degree: 2005, University of Pretoria

 Irradiation sterilization of precooked, hermetically sealed meat provides a shelf-stable, ready-to-eat product that can be stored for long periods of time without refrigeration. The Atomic… (more)

Subjects/Keywords: Polyphosphates; Irradicated beef; Food texture; UCTD

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

APA (6th Edition):

author], [. (2005). Physico-chemical and sensory properties of polyphosphate-treated, irradicated pre-cooked beef . (Masters Thesis). University of Pretoria. Retrieved from http://upetd.up.ac.za/thesis/available/etd-04282005-140344/

Chicago Manual of Style (16th Edition):

author], [No. “Physico-chemical and sensory properties of polyphosphate-treated, irradicated pre-cooked beef .” 2005. Masters Thesis, University of Pretoria. Accessed November 28, 2020. http://upetd.up.ac.za/thesis/available/etd-04282005-140344/.

MLA Handbook (7th Edition):

author], [No. “Physico-chemical and sensory properties of polyphosphate-treated, irradicated pre-cooked beef .” 2005. Web. 28 Nov 2020.

Vancouver:

author] [. Physico-chemical and sensory properties of polyphosphate-treated, irradicated pre-cooked beef . [Internet] [Masters thesis]. University of Pretoria; 2005. [cited 2020 Nov 28]. Available from: http://upetd.up.ac.za/thesis/available/etd-04282005-140344/.

Council of Science Editors:

author] [. Physico-chemical and sensory properties of polyphosphate-treated, irradicated pre-cooked beef . [Masters Thesis]. University of Pretoria; 2005. Available from: http://upetd.up.ac.za/thesis/available/etd-04282005-140344/

19. 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

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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 28, 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. 28 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 28]. 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/ ;


University of Pretoria

20. Dersley, Nandi Nicolene. Physico-chemical and sensory properties of polyphosphate-treated, irradicated pre-cooked beef.

Degree: Food Science, 2005, University of Pretoria

 Irradiation sterilization of precooked, hermetically sealed meat provides a shelf-stable, ready-to-eat product that can be stored for long periods of time without refrigeration. The Atomic… (more)

Subjects/Keywords: Polyphosphates; Irradicated beef; Food texture; UCTD

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

APA (6th Edition):

Dersley, N. (2005). Physico-chemical and sensory properties of polyphosphate-treated, irradicated pre-cooked beef. (Masters Thesis). University of Pretoria. Retrieved from http://hdl.handle.net/2263/24183

Chicago Manual of Style (16th Edition):

Dersley, Nandi. “Physico-chemical and sensory properties of polyphosphate-treated, irradicated pre-cooked beef.” 2005. Masters Thesis, University of Pretoria. Accessed November 28, 2020. http://hdl.handle.net/2263/24183.

MLA Handbook (7th Edition):

Dersley, Nandi. “Physico-chemical and sensory properties of polyphosphate-treated, irradicated pre-cooked beef.” 2005. Web. 28 Nov 2020.

Vancouver:

Dersley N. Physico-chemical and sensory properties of polyphosphate-treated, irradicated pre-cooked beef. [Internet] [Masters thesis]. University of Pretoria; 2005. [cited 2020 Nov 28]. Available from: http://hdl.handle.net/2263/24183.

Council of Science Editors:

Dersley N. Physico-chemical and sensory properties of polyphosphate-treated, irradicated pre-cooked beef. [Masters Thesis]. University of Pretoria; 2005. Available from: http://hdl.handle.net/2263/24183


Washington State University

21. [No author]. STATE AND PHASE TRANSITIONS AND QUALITY CHANGES IN FROZEN STARCH-RICH FOODS .

Degree: 2019, Washington State University

 The frozen food industry is growing at a tremendous rate, owing to changes in lifestyle and increased purchasing capacity among consumers. The science and technology… (more)

Subjects/Keywords: Food science; Engineering; Agriculture engineering; freezing; ice recrystallization; retrogradation; starch; texture; thermal transition

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

APA (6th Edition):

author], [. (2019). STATE AND PHASE TRANSITIONS AND QUALITY CHANGES IN FROZEN STARCH-RICH FOODS . (Thesis). Washington State University. Retrieved from http://hdl.handle.net/2376/17880

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):

author], [No. “STATE AND PHASE TRANSITIONS AND QUALITY CHANGES IN FROZEN STARCH-RICH FOODS .” 2019. Thesis, Washington State University. Accessed November 28, 2020. http://hdl.handle.net/2376/17880.

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

MLA Handbook (7th Edition):

author], [No. “STATE AND PHASE TRANSITIONS AND QUALITY CHANGES IN FROZEN STARCH-RICH FOODS .” 2019. Web. 28 Nov 2020.

Vancouver:

author] [. STATE AND PHASE TRANSITIONS AND QUALITY CHANGES IN FROZEN STARCH-RICH FOODS . [Internet] [Thesis]. Washington State University; 2019. [cited 2020 Nov 28]. Available from: http://hdl.handle.net/2376/17880.

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

Council of Science Editors:

author] [. STATE AND PHASE TRANSITIONS AND QUALITY CHANGES IN FROZEN STARCH-RICH FOODS . [Thesis]. Washington State University; 2019. Available from: http://hdl.handle.net/2376/17880

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


University of Lund

22. Tivana, Lucas. Cassava Processing: Safety and Protein Fortification.

Degree: 2012, University of Lund

 Cassava (Manihot esculenta Crantz) is an important and cheap source of carbohydrate in tropical regions, particularly in Sub-Sahara Africa. Cassava as a human food is… (more)

Subjects/Keywords: Food Engineering; Cassava; Cyanogenic glycosides; aquacyano-cobyrinic acid; processing; amylose; amylopectin; protein; texture

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

APA (6th Edition):

Tivana, L. (2012). Cassava Processing: Safety and Protein Fortification. (Doctoral Dissertation). University of Lund. Retrieved from https://lup.lub.lu.se/record/3124601 ; https://portal.research.lu.se/ws/files/6380827/3124604.pdf

Chicago Manual of Style (16th Edition):

Tivana, Lucas. “Cassava Processing: Safety and Protein Fortification.” 2012. Doctoral Dissertation, University of Lund. Accessed November 28, 2020. https://lup.lub.lu.se/record/3124601 ; https://portal.research.lu.se/ws/files/6380827/3124604.pdf.

MLA Handbook (7th Edition):

Tivana, Lucas. “Cassava Processing: Safety and Protein Fortification.” 2012. Web. 28 Nov 2020.

Vancouver:

Tivana L. Cassava Processing: Safety and Protein Fortification. [Internet] [Doctoral dissertation]. University of Lund; 2012. [cited 2020 Nov 28]. Available from: https://lup.lub.lu.se/record/3124601 ; https://portal.research.lu.se/ws/files/6380827/3124604.pdf.

Council of Science Editors:

Tivana L. Cassava Processing: Safety and Protein Fortification. [Doctoral Dissertation]. University of Lund; 2012. Available from: https://lup.lub.lu.se/record/3124601 ; https://portal.research.lu.se/ws/files/6380827/3124604.pdf


Michigan State University

23. Elzeny, Hoda Mahmoud. Rennet coagulation of salted milk and rheology of soft white cheese prepared from it.

Degree: PhD, Department of Food Science and Human Nutrition, 1991, Michigan State University

Subjects/Keywords: Cheese; Food texture; Dairy products – Rheology

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

APA (6th Edition):

Elzeny, H. M. (1991). Rennet coagulation of salted milk and rheology of soft white cheese prepared from it. (Doctoral Dissertation). Michigan State University. Retrieved from http://etd.lib.msu.edu/islandora/object/etd:23195

Chicago Manual of Style (16th Edition):

Elzeny, Hoda Mahmoud. “Rennet coagulation of salted milk and rheology of soft white cheese prepared from it.” 1991. Doctoral Dissertation, Michigan State University. Accessed November 28, 2020. http://etd.lib.msu.edu/islandora/object/etd:23195.

MLA Handbook (7th Edition):

Elzeny, Hoda Mahmoud. “Rennet coagulation of salted milk and rheology of soft white cheese prepared from it.” 1991. Web. 28 Nov 2020.

Vancouver:

Elzeny HM. Rennet coagulation of salted milk and rheology of soft white cheese prepared from it. [Internet] [Doctoral dissertation]. Michigan State University; 1991. [cited 2020 Nov 28]. Available from: http://etd.lib.msu.edu/islandora/object/etd:23195.

Council of Science Editors:

Elzeny HM. Rennet coagulation of salted milk and rheology of soft white cheese prepared from it. [Doctoral Dissertation]. Michigan State University; 1991. Available from: http://etd.lib.msu.edu/islandora/object/etd:23195


Cal Poly

24. Poveda, Mariela Fernanda. EFFECTS OF CHELATING AGENTS ON TEXTURE OF LOWFAT CHEDDAR CHEESE.

Degree: MS, Dairy Science, 2013, Cal Poly

  Effects of two types of chelating agents on proteolysis and texture properties of low fat Cheddar cheese (LFC) were analyzed and compared to full… (more)

Subjects/Keywords: low fat cheddar cheese; chelating agents; texture; proteolysis; Agriculture; Food Science; Life Sciences

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

APA (6th Edition):

Poveda, M. F. (2013). EFFECTS OF CHELATING AGENTS ON TEXTURE OF LOWFAT CHEDDAR CHEESE. (Masters Thesis). Cal Poly. Retrieved from https://digitalcommons.calpoly.edu/theses/1056 ; 10.15368/theses.2013.91

Chicago Manual of Style (16th Edition):

Poveda, Mariela Fernanda. “EFFECTS OF CHELATING AGENTS ON TEXTURE OF LOWFAT CHEDDAR CHEESE.” 2013. Masters Thesis, Cal Poly. Accessed November 28, 2020. https://digitalcommons.calpoly.edu/theses/1056 ; 10.15368/theses.2013.91.

MLA Handbook (7th Edition):

Poveda, Mariela Fernanda. “EFFECTS OF CHELATING AGENTS ON TEXTURE OF LOWFAT CHEDDAR CHEESE.” 2013. Web. 28 Nov 2020.

Vancouver:

Poveda MF. EFFECTS OF CHELATING AGENTS ON TEXTURE OF LOWFAT CHEDDAR CHEESE. [Internet] [Masters thesis]. Cal Poly; 2013. [cited 2020 Nov 28]. Available from: https://digitalcommons.calpoly.edu/theses/1056 ; 10.15368/theses.2013.91.

Council of Science Editors:

Poveda MF. EFFECTS OF CHELATING AGENTS ON TEXTURE OF LOWFAT CHEDDAR CHEESE. [Masters Thesis]. Cal Poly; 2013. Available from: https://digitalcommons.calpoly.edu/theses/1056 ; 10.15368/theses.2013.91


University of Maryland

25. Ge, Haiqin. Texture optimization of soy protein isolate post high-moisture extrusion as an alternative dietary protein source.

Degree: Food Science, 2011, University of Maryland

 Soy protein isolate (SPI) has been used as an alternative protein source in texturized meat analogs due to its high protein content and health benefits.… (more)

Subjects/Keywords: Food science; Extrusion; Sensory evaluation; Soy protein isolate; SPI meat analog; Texture

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

APA (6th Edition):

Ge, H. (2011). Texture optimization of soy protein isolate post high-moisture extrusion as an alternative dietary protein source. (Thesis). University of Maryland. Retrieved from http://hdl.handle.net/1903/12032

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):

Ge, Haiqin. “Texture optimization of soy protein isolate post high-moisture extrusion as an alternative dietary protein source.” 2011. Thesis, University of Maryland. Accessed November 28, 2020. http://hdl.handle.net/1903/12032.

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

MLA Handbook (7th Edition):

Ge, Haiqin. “Texture optimization of soy protein isolate post high-moisture extrusion as an alternative dietary protein source.” 2011. Web. 28 Nov 2020.

Vancouver:

Ge H. Texture optimization of soy protein isolate post high-moisture extrusion as an alternative dietary protein source. [Internet] [Thesis]. University of Maryland; 2011. [cited 2020 Nov 28]. Available from: http://hdl.handle.net/1903/12032.

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

Council of Science Editors:

Ge H. Texture optimization of soy protein isolate post high-moisture extrusion as an alternative dietary protein source. [Thesis]. University of Maryland; 2011. Available from: http://hdl.handle.net/1903/12032

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


Massey University

26. Ayaquil, Froilan T. Resolving problems affecting the processing of dried marrowfat peas for fried foods : hard-seededness and cooking temperature and time : a thesis submitted in partial fulfilment of the requirements for the degree of Masters of Food Technology, Massey University, Palmerston North, New Zealand .

Degree: 2017, Massey University

 The Midland Seed Ltd, a top agricultural seed producer in New Zealand, wishes to increase their level of technical knowledge regarding the processing of peas… (more)

Subjects/Keywords: Dried peas; Processing; Oils and fats, Edible; Effect of temperature on; Frying; Food texture

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APA (6th Edition):

Ayaquil, F. T. (2017). Resolving problems affecting the processing of dried marrowfat peas for fried foods : hard-seededness and cooking temperature and time : a thesis submitted in partial fulfilment of the requirements for the degree of Masters of Food Technology, Massey University, Palmerston North, New Zealand . (Thesis). Massey University. Retrieved from http://hdl.handle.net/10179/15087

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):

Ayaquil, Froilan T. “Resolving problems affecting the processing of dried marrowfat peas for fried foods : hard-seededness and cooking temperature and time : a thesis submitted in partial fulfilment of the requirements for the degree of Masters of Food Technology, Massey University, Palmerston North, New Zealand .” 2017. Thesis, Massey University. Accessed November 28, 2020. http://hdl.handle.net/10179/15087.

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

MLA Handbook (7th Edition):

Ayaquil, Froilan T. “Resolving problems affecting the processing of dried marrowfat peas for fried foods : hard-seededness and cooking temperature and time : a thesis submitted in partial fulfilment of the requirements for the degree of Masters of Food Technology, Massey University, Palmerston North, New Zealand .” 2017. Web. 28 Nov 2020.

Vancouver:

Ayaquil FT. Resolving problems affecting the processing of dried marrowfat peas for fried foods : hard-seededness and cooking temperature and time : a thesis submitted in partial fulfilment of the requirements for the degree of Masters of Food Technology, Massey University, Palmerston North, New Zealand . [Internet] [Thesis]. Massey University; 2017. [cited 2020 Nov 28]. Available from: http://hdl.handle.net/10179/15087.

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

Council of Science Editors:

Ayaquil FT. Resolving problems affecting the processing of dried marrowfat peas for fried foods : hard-seededness and cooking temperature and time : a thesis submitted in partial fulfilment of the requirements for the degree of Masters of Food Technology, Massey University, Palmerston North, New Zealand . [Thesis]. Massey University; 2017. Available from: http://hdl.handle.net/10179/15087

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


The Ohio State University

27. Chien, Yung-hsin. SHELF LIFE EXTENSION OF SEED BUTTER MADE WITH SESAME, SUNFLOWER AND PUMPKIN SEEDS.

Degree: MS, Food Science and Technology, 2015, The Ohio State University

 This study explored the potential of selected food additives to extend the shelf life of seed butter made with sesame, sunflower and pumpkin seeds. The… (more)

Subjects/Keywords: Food Science; Shelf life, Seed butter, Lipid oxidation, Salmonella, Listeria, Stabilizer, Texture Profile Analysis

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APA (6th Edition):

Chien, Y. (2015). SHELF LIFE EXTENSION OF SEED BUTTER MADE WITH SESAME, SUNFLOWER AND PUMPKIN SEEDS. (Masters Thesis). The Ohio State University. Retrieved from http://rave.ohiolink.edu/etdc/view?acc_num=osu1449235219

Chicago Manual of Style (16th Edition):

Chien, Yung-hsin. “SHELF LIFE EXTENSION OF SEED BUTTER MADE WITH SESAME, SUNFLOWER AND PUMPKIN SEEDS.” 2015. Masters Thesis, The Ohio State University. Accessed November 28, 2020. http://rave.ohiolink.edu/etdc/view?acc_num=osu1449235219.

MLA Handbook (7th Edition):

Chien, Yung-hsin. “SHELF LIFE EXTENSION OF SEED BUTTER MADE WITH SESAME, SUNFLOWER AND PUMPKIN SEEDS.” 2015. Web. 28 Nov 2020.

Vancouver:

Chien Y. SHELF LIFE EXTENSION OF SEED BUTTER MADE WITH SESAME, SUNFLOWER AND PUMPKIN SEEDS. [Internet] [Masters thesis]. The Ohio State University; 2015. [cited 2020 Nov 28]. Available from: http://rave.ohiolink.edu/etdc/view?acc_num=osu1449235219.

Council of Science Editors:

Chien Y. SHELF LIFE EXTENSION OF SEED BUTTER MADE WITH SESAME, SUNFLOWER AND PUMPKIN SEEDS. [Masters Thesis]. The Ohio State University; 2015. Available from: http://rave.ohiolink.edu/etdc/view?acc_num=osu1449235219


The Ohio State University

28. Limbaugh, Melissa D. Replacement of saturated fats in a cream cheese product.

Degree: MS, Food Science and Technology, 2015, The Ohio State University

 Cheese is a dairy product rich in protein and calcium; however, it typically contains high amounts of saturated fats. Saturated fats are typically difficult to… (more)

Subjects/Keywords: Food Science; ethylcellulose, cream cheese spread, texture analysis, rheology, Confocal Laser Scanning Microscopy

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APA (6th Edition):

Limbaugh, M. D. (2015). Replacement of saturated fats in a cream cheese product. (Masters Thesis). The Ohio State University. Retrieved from http://rave.ohiolink.edu/etdc/view?acc_num=osu1431097069

Chicago Manual of Style (16th Edition):

Limbaugh, Melissa D. “Replacement of saturated fats in a cream cheese product.” 2015. Masters Thesis, The Ohio State University. Accessed November 28, 2020. http://rave.ohiolink.edu/etdc/view?acc_num=osu1431097069.

MLA Handbook (7th Edition):

Limbaugh, Melissa D. “Replacement of saturated fats in a cream cheese product.” 2015. Web. 28 Nov 2020.

Vancouver:

Limbaugh MD. Replacement of saturated fats in a cream cheese product. [Internet] [Masters thesis]. The Ohio State University; 2015. [cited 2020 Nov 28]. Available from: http://rave.ohiolink.edu/etdc/view?acc_num=osu1431097069.

Council of Science Editors:

Limbaugh MD. Replacement of saturated fats in a cream cheese product. [Masters Thesis]. The Ohio State University; 2015. Available from: http://rave.ohiolink.edu/etdc/view?acc_num=osu1431097069


Queensland University of Technology

29. McKenzie, Ian J. The effects of high pressure on meat proteins in relation to meat texture.

Degree: 1981, Queensland University of Technology

Subjects/Keywords: Meat Quality; Food Protein content; Food texture; thesis; masters

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APA (6th Edition):

McKenzie, I. J. (1981). The effects of high pressure on meat proteins in relation to meat texture. (Thesis). Queensland University of Technology. Retrieved from http://eprints.qut.edu.au/36803/

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):

McKenzie, Ian J. “The effects of high pressure on meat proteins in relation to meat texture.” 1981. Thesis, Queensland University of Technology. Accessed November 28, 2020. http://eprints.qut.edu.au/36803/.

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

MLA Handbook (7th Edition):

McKenzie, Ian J. “The effects of high pressure on meat proteins in relation to meat texture.” 1981. Web. 28 Nov 2020.

Vancouver:

McKenzie IJ. The effects of high pressure on meat proteins in relation to meat texture. [Internet] [Thesis]. Queensland University of Technology; 1981. [cited 2020 Nov 28]. Available from: http://eprints.qut.edu.au/36803/.

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

Council of Science Editors:

McKenzie IJ. The effects of high pressure on meat proteins in relation to meat texture. [Thesis]. Queensland University of Technology; 1981. Available from: http://eprints.qut.edu.au/36803/

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


Iowa State University

30. Banach, Justin Charles. Modified milk protein concentrates in high-protein nutrition bars.

Degree: 2016, Iowa State University

 This dissertation research focuses on studying time-dependent texture changes in high-protein nutrition (HPN) bars and their underlying mechanisms to possibly prevent or reduce change when… (more)

Subjects/Keywords: Food Science and Technology; extrusion; milk protein concentrate; particle size; protein bar; sensory; texture; Food Science

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APA (6th Edition):

Banach, J. C. (2016). Modified milk protein concentrates in high-protein nutrition bars. (Thesis). Iowa State University. Retrieved from https://lib.dr.iastate.edu/etd/15135

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):

Banach, Justin Charles. “Modified milk protein concentrates in high-protein nutrition bars.” 2016. Thesis, Iowa State University. Accessed November 28, 2020. https://lib.dr.iastate.edu/etd/15135.

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

MLA Handbook (7th Edition):

Banach, Justin Charles. “Modified milk protein concentrates in high-protein nutrition bars.” 2016. Web. 28 Nov 2020.

Vancouver:

Banach JC. Modified milk protein concentrates in high-protein nutrition bars. [Internet] [Thesis]. Iowa State University; 2016. [cited 2020 Nov 28]. Available from: https://lib.dr.iastate.edu/etd/15135.

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

Council of Science Editors:

Banach JC. Modified milk protein concentrates in high-protein nutrition bars. [Thesis]. Iowa State University; 2016. Available from: https://lib.dr.iastate.edu/etd/15135

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

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