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You searched for subject:(Food science). Showing records 1 – 30 of 4007 total matches.

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University of Helsinki

1. Wu, Rui. Heterologous human intrinsic factor expression from probiotic yeast Saccharomyces boulardii.

Degree: Department of Food and Environmental Sciences; Helsingfors universitet, Agrikultur- och forstvetenskapliga fakulteten, Institutionen för livsmedels- och miljövetenskaper, 2017, University of Helsinki

 Saccharomyces cerevisiae var. boulardii is a probiotic strain of the baker’s yeast Saccharomyces cerevisiae. It has a long history of use in treating and preventing… (more)

Subjects/Keywords: Food Science; Food Science; Food Science

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APA (6th Edition):

Wu, R. (2017). Heterologous human intrinsic factor expression from probiotic yeast Saccharomyces boulardii. (Masters Thesis). University of Helsinki. Retrieved from http://hdl.handle.net/10138/231906

Chicago Manual of Style (16th Edition):

Wu, Rui. “Heterologous human intrinsic factor expression from probiotic yeast Saccharomyces boulardii.” 2017. Masters Thesis, University of Helsinki. Accessed February 28, 2021. http://hdl.handle.net/10138/231906.

MLA Handbook (7th Edition):

Wu, Rui. “Heterologous human intrinsic factor expression from probiotic yeast Saccharomyces boulardii.” 2017. Web. 28 Feb 2021.

Vancouver:

Wu R. Heterologous human intrinsic factor expression from probiotic yeast Saccharomyces boulardii. [Internet] [Masters thesis]. University of Helsinki; 2017. [cited 2021 Feb 28]. Available from: http://hdl.handle.net/10138/231906.

Council of Science Editors:

Wu R. Heterologous human intrinsic factor expression from probiotic yeast Saccharomyces boulardii. [Masters Thesis]. University of Helsinki; 2017. Available from: http://hdl.handle.net/10138/231906


University of Helsinki

2. Han, Xiaocui. Chitin analysis of insects (mealworm and cricket).

Degree: Department of Food and Environmental Sciences; Helsingfors universitet, Agrikultur- och forstvetenskapliga fakulteten, Institutionen för livsmedels- och miljövetenskaper, 2018, University of Helsinki

 The literature review dealt with the chemical and physical properties of chitin polymer and its degradation product glucosamine. Particular emphasis was given to studies on… (more)

Subjects/Keywords: Food Science; Food Science; Food Science

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APA (6th Edition):

Han, X. (2018). Chitin analysis of insects (mealworm and cricket). (Masters Thesis). University of Helsinki. Retrieved from http://hdl.handle.net/10138/233314

Chicago Manual of Style (16th Edition):

Han, Xiaocui. “Chitin analysis of insects (mealworm and cricket).” 2018. Masters Thesis, University of Helsinki. Accessed February 28, 2021. http://hdl.handle.net/10138/233314.

MLA Handbook (7th Edition):

Han, Xiaocui. “Chitin analysis of insects (mealworm and cricket).” 2018. Web. 28 Feb 2021.

Vancouver:

Han X. Chitin analysis of insects (mealworm and cricket). [Internet] [Masters thesis]. University of Helsinki; 2018. [cited 2021 Feb 28]. Available from: http://hdl.handle.net/10138/233314.

Council of Science Editors:

Han X. Chitin analysis of insects (mealworm and cricket). [Masters Thesis]. University of Helsinki; 2018. Available from: http://hdl.handle.net/10138/233314


University of Helsinki

3. Wang, Cong. Comparison of some chemical and physical characteristics of Pectoralis major muscles between Wooden Breast affected and Normal broilers.

Degree: Department of Food and Environmental Sciences; Helsingfors universitet, Agrikultur- och forstvetenskapliga fakulteten, Institutionen för livsmedels- och miljövetenskaper, 2016, University of Helsinki

 Recently, an unknown myopathy has been observed in some Finnish broiler Pectoralis major muscle for the past 3 years and similar breast muscle defect have… (more)

Subjects/Keywords: Food Science; Food Science; Food Science

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APA (6th Edition):

Wang, C. (2016). Comparison of some chemical and physical characteristics of Pectoralis major muscles between Wooden Breast affected and Normal broilers. (Masters Thesis). University of Helsinki. Retrieved from http://hdl.handle.net/10138/163652

Chicago Manual of Style (16th Edition):

Wang, Cong. “Comparison of some chemical and physical characteristics of Pectoralis major muscles between Wooden Breast affected and Normal broilers.” 2016. Masters Thesis, University of Helsinki. Accessed February 28, 2021. http://hdl.handle.net/10138/163652.

MLA Handbook (7th Edition):

Wang, Cong. “Comparison of some chemical and physical characteristics of Pectoralis major muscles between Wooden Breast affected and Normal broilers.” 2016. Web. 28 Feb 2021.

Vancouver:

Wang C. Comparison of some chemical and physical characteristics of Pectoralis major muscles between Wooden Breast affected and Normal broilers. [Internet] [Masters thesis]. University of Helsinki; 2016. [cited 2021 Feb 28]. Available from: http://hdl.handle.net/10138/163652.

Council of Science Editors:

Wang C. Comparison of some chemical and physical characteristics of Pectoralis major muscles between Wooden Breast affected and Normal broilers. [Masters Thesis]. University of Helsinki; 2016. Available from: http://hdl.handle.net/10138/163652


University of Helsinki

4. Ababei, Cristina-Georgiana. Influence of Wooden Breast myopathy on sarcomere length and tensile strength in commercial chicken breast.

Degree: Department of Food and Environmental Sciences; Helsingfors universitet, Agrikultur- och forstvetenskapliga fakulteten, Institutionen för livsmedels- och miljövetenskaper, 2016, University of Helsinki

 Wooden Breast is a myopathy seen on chicken breast muscles in the last years, causing economic losses. It is associated with hardness and paleness of… (more)

Subjects/Keywords: Food Science; Food Science; Food Science

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APA (6th Edition):

Ababei, C. (2016). Influence of Wooden Breast myopathy on sarcomere length and tensile strength in commercial chicken breast. (Masters Thesis). University of Helsinki. Retrieved from http://hdl.handle.net/10138/168209

Chicago Manual of Style (16th Edition):

Ababei, Cristina-Georgiana. “Influence of Wooden Breast myopathy on sarcomere length and tensile strength in commercial chicken breast.” 2016. Masters Thesis, University of Helsinki. Accessed February 28, 2021. http://hdl.handle.net/10138/168209.

MLA Handbook (7th Edition):

Ababei, Cristina-Georgiana. “Influence of Wooden Breast myopathy on sarcomere length and tensile strength in commercial chicken breast.” 2016. Web. 28 Feb 2021.

Vancouver:

Ababei C. Influence of Wooden Breast myopathy on sarcomere length and tensile strength in commercial chicken breast. [Internet] [Masters thesis]. University of Helsinki; 2016. [cited 2021 Feb 28]. Available from: http://hdl.handle.net/10138/168209.

Council of Science Editors:

Ababei C. Influence of Wooden Breast myopathy on sarcomere length and tensile strength in commercial chicken breast. [Masters Thesis]. University of Helsinki; 2016. Available from: http://hdl.handle.net/10138/168209


University of Helsinki

5. Ercili-Cura, Dilek. Structure modification of milk protein gels by enzymatic cross-linking.

Degree: Department of Food and Environmental Sciences; VTT, Technical Research Center of Finland, 2012, University of Helsinki

Proteins are the structural building blocks of fermented dairy products such as yoghurt. The nature of the protein-protein interactions and the structure of the macromolecular… (more)

Subjects/Keywords: food Science; food Science

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APA (6th Edition):

Ercili-Cura, D. (2012). Structure modification of milk protein gels by enzymatic cross-linking. (Doctoral Dissertation). University of Helsinki. Retrieved from http://hdl.handle.net/10138/37398

Chicago Manual of Style (16th Edition):

Ercili-Cura, Dilek. “Structure modification of milk protein gels by enzymatic cross-linking.” 2012. Doctoral Dissertation, University of Helsinki. Accessed February 28, 2021. http://hdl.handle.net/10138/37398.

MLA Handbook (7th Edition):

Ercili-Cura, Dilek. “Structure modification of milk protein gels by enzymatic cross-linking.” 2012. Web. 28 Feb 2021.

Vancouver:

Ercili-Cura D. Structure modification of milk protein gels by enzymatic cross-linking. [Internet] [Doctoral dissertation]. University of Helsinki; 2012. [cited 2021 Feb 28]. Available from: http://hdl.handle.net/10138/37398.

Council of Science Editors:

Ercili-Cura D. Structure modification of milk protein gels by enzymatic cross-linking. [Doctoral Dissertation]. University of Helsinki; 2012. Available from: http://hdl.handle.net/10138/37398

6. Neethling, Jeannine. Impact of season on the composition and quality of male and female blesbok (Damaliscus pygargus phillipsi) muscles.

Degree: MSc, Food Science, 2012, Stellenbosch University

 ENGLISH ABSTRACT: The objective of this study was to investigate the impact of season on the composition and quality of male and female blesbok (Damaliscus… (more)

Subjects/Keywords: Food science; Food Science

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APA (6th Edition):

Neethling, J. (2012). Impact of season on the composition and quality of male and female blesbok (Damaliscus pygargus phillipsi) muscles. (Masters Thesis). Stellenbosch University. Retrieved from http://hdl.handle.net/10019.1/71826

Chicago Manual of Style (16th Edition):

Neethling, Jeannine. “Impact of season on the composition and quality of male and female blesbok (Damaliscus pygargus phillipsi) muscles.” 2012. Masters Thesis, Stellenbosch University. Accessed February 28, 2021. http://hdl.handle.net/10019.1/71826.

MLA Handbook (7th Edition):

Neethling, Jeannine. “Impact of season on the composition and quality of male and female blesbok (Damaliscus pygargus phillipsi) muscles.” 2012. Web. 28 Feb 2021.

Vancouver:

Neethling J. Impact of season on the composition and quality of male and female blesbok (Damaliscus pygargus phillipsi) muscles. [Internet] [Masters thesis]. Stellenbosch University; 2012. [cited 2021 Feb 28]. Available from: http://hdl.handle.net/10019.1/71826.

Council of Science Editors:

Neethling J. Impact of season on the composition and quality of male and female blesbok (Damaliscus pygargus phillipsi) muscles. [Masters Thesis]. Stellenbosch University; 2012. Available from: http://hdl.handle.net/10019.1/71826


Stellenbosch University

7. Kikine, Tshepo Neo Ferdinard. Profiling of potential pathogens from Plankenburg river water used for the irrigation of fresh produce.

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

 ENGLISH ABSTRACT: The increased consumption of fresh produce has been shown to be related to increases in foodborne disease outbreaks and these have in many… (more)

Subjects/Keywords: Food science; Food Science

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APA (6th Edition):

Kikine, T. N. F. (2011). Profiling of potential pathogens from Plankenburg river water used for the irrigation of fresh produce. (Masters Thesis). Stellenbosch University. Retrieved from http://hdl.handle.net/10019.1/18095

Chicago Manual of Style (16th Edition):

Kikine, Tshepo Neo Ferdinard. “Profiling of potential pathogens from Plankenburg river water used for the irrigation of fresh produce.” 2011. Masters Thesis, Stellenbosch University. Accessed February 28, 2021. http://hdl.handle.net/10019.1/18095.

MLA Handbook (7th Edition):

Kikine, Tshepo Neo Ferdinard. “Profiling of potential pathogens from Plankenburg river water used for the irrigation of fresh produce.” 2011. Web. 28 Feb 2021.

Vancouver:

Kikine TNF. Profiling of potential pathogens from Plankenburg river water used for the irrigation of fresh produce. [Internet] [Masters thesis]. Stellenbosch University; 2011. [cited 2021 Feb 28]. Available from: http://hdl.handle.net/10019.1/18095.

Council of Science Editors:

Kikine TNF. Profiling of potential pathogens from Plankenburg river water used for the irrigation of fresh produce. [Masters Thesis]. Stellenbosch University; 2011. Available from: http://hdl.handle.net/10019.1/18095


Stellenbosch University

8. Hanekom, Evette. Chemical, sensory and consumer profiling of a selection of South African Chenin blanc wines produced from bush vines.

Degree: MScFoodSc, Food Science, 2012, Stellenbosch University

 ENGLISH ABSTRACT: Twenty five commercial Chenin blanc wines produced solely from bush vine vineyards and including three vintages, three styles and five production areas, were… (more)

Subjects/Keywords: Food science; Food Science

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APA (6th Edition):

Hanekom, E. (2012). Chemical, sensory and consumer profiling of a selection of South African Chenin blanc wines produced from bush vines. (Masters Thesis). Stellenbosch University. Retrieved from http://hdl.handle.net/10019.1/71812

Chicago Manual of Style (16th Edition):

Hanekom, Evette. “Chemical, sensory and consumer profiling of a selection of South African Chenin blanc wines produced from bush vines.” 2012. Masters Thesis, Stellenbosch University. Accessed February 28, 2021. http://hdl.handle.net/10019.1/71812.

MLA Handbook (7th Edition):

Hanekom, Evette. “Chemical, sensory and consumer profiling of a selection of South African Chenin blanc wines produced from bush vines.” 2012. Web. 28 Feb 2021.

Vancouver:

Hanekom E. Chemical, sensory and consumer profiling of a selection of South African Chenin blanc wines produced from bush vines. [Internet] [Masters thesis]. Stellenbosch University; 2012. [cited 2021 Feb 28]. Available from: http://hdl.handle.net/10019.1/71812.

Council of Science Editors:

Hanekom E. Chemical, sensory and consumer profiling of a selection of South African Chenin blanc wines produced from bush vines. [Masters Thesis]. Stellenbosch University; 2012. Available from: http://hdl.handle.net/10019.1/71812


Stellenbosch University

9. Geldenhuys, Greta. Egyptian goose (Alopochen aegyptiacus) : sensory, biochemical and physical meat quality as affected by gender, diet and ageing.

Degree: Animal Sciences, 2014, Stellenbosch University

Thesis (PhD(Food Sc)) – Stellenbosch University, 2014.

ENGLISH ABSTRACT: In Southern Africa, the hunting of wildfowl species has increased considerably in the past few years. Crop… (more)

Subjects/Keywords: Food science; Dissertations  – Food science

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APA (6th Edition):

Geldenhuys, G. (2014). Egyptian goose (Alopochen aegyptiacus) : sensory, biochemical and physical meat quality as affected by gender, diet and ageing. (Thesis). Stellenbosch University. Retrieved from http://hdl.handle.net/10019.1/95871

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):

Geldenhuys, Greta. “Egyptian goose (Alopochen aegyptiacus) : sensory, biochemical and physical meat quality as affected by gender, diet and ageing.” 2014. Thesis, Stellenbosch University. Accessed February 28, 2021. http://hdl.handle.net/10019.1/95871.

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

MLA Handbook (7th Edition):

Geldenhuys, Greta. “Egyptian goose (Alopochen aegyptiacus) : sensory, biochemical and physical meat quality as affected by gender, diet and ageing.” 2014. Web. 28 Feb 2021.

Vancouver:

Geldenhuys G. Egyptian goose (Alopochen aegyptiacus) : sensory, biochemical and physical meat quality as affected by gender, diet and ageing. [Internet] [Thesis]. Stellenbosch University; 2014. [cited 2021 Feb 28]. Available from: http://hdl.handle.net/10019.1/95871.

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

Council of Science Editors:

Geldenhuys G. Egyptian goose (Alopochen aegyptiacus) : sensory, biochemical and physical meat quality as affected by gender, diet and ageing. [Thesis]. Stellenbosch University; 2014. Available from: http://hdl.handle.net/10019.1/95871

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


Stellenbosch University

10. Schoeman, Nika Anna. Prevalence, characterisation and potential origin of Escherichia coli found in surface and ground waters utilized for irrigation of fresh produce.

Degree: MSc Food Sc, Food Science, 2013, Stellenbosch University

 ENGLISH ABSTRACT: Over the past two decades, there has been an increase in the use of water sources for irrigation, as well as an increase… (more)

Subjects/Keywords: Food science; Food Science

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APA (6th Edition):

Schoeman, N. A. (2013). Prevalence, characterisation and potential origin of Escherichia coli found in surface and ground waters utilized for irrigation of fresh produce. (Masters Thesis). Stellenbosch University. Retrieved from http://hdl.handle.net/10019.1/79801

Chicago Manual of Style (16th Edition):

Schoeman, Nika Anna. “Prevalence, characterisation and potential origin of Escherichia coli found in surface and ground waters utilized for irrigation of fresh produce.” 2013. Masters Thesis, Stellenbosch University. Accessed February 28, 2021. http://hdl.handle.net/10019.1/79801.

MLA Handbook (7th Edition):

Schoeman, Nika Anna. “Prevalence, characterisation and potential origin of Escherichia coli found in surface and ground waters utilized for irrigation of fresh produce.” 2013. Web. 28 Feb 2021.

Vancouver:

Schoeman NA. Prevalence, characterisation and potential origin of Escherichia coli found in surface and ground waters utilized for irrigation of fresh produce. [Internet] [Masters thesis]. Stellenbosch University; 2013. [cited 2021 Feb 28]. Available from: http://hdl.handle.net/10019.1/79801.

Council of Science Editors:

Schoeman NA. Prevalence, characterisation and potential origin of Escherichia coli found in surface and ground waters utilized for irrigation of fresh produce. [Masters Thesis]. Stellenbosch University; 2013. Available from: http://hdl.handle.net/10019.1/79801

11. Zhong, Amy. Product Development Considerations for a Nutrient Rich Bar Using Cricket (Acheta domesticus) Protein.

Degree: 2017, California State University, Long Beach

  Insect protein has recently gained attention as an alternate protein source for humans as it is regarded as a sustainable source of protein that… (more)

Subjects/Keywords: Food science

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APA (6th Edition):

Zhong, A. (2017). Product Development Considerations for a Nutrient Rich Bar Using Cricket (Acheta domesticus) Protein. (Thesis). California State University, Long Beach. Retrieved from http://pqdtopen.proquest.com/#viewpdf?dispub=10262776

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):

Zhong, Amy. “Product Development Considerations for a Nutrient Rich Bar Using Cricket (Acheta domesticus) Protein.” 2017. Thesis, California State University, Long Beach. Accessed February 28, 2021. http://pqdtopen.proquest.com/#viewpdf?dispub=10262776.

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

MLA Handbook (7th Edition):

Zhong, Amy. “Product Development Considerations for a Nutrient Rich Bar Using Cricket (Acheta domesticus) Protein.” 2017. Web. 28 Feb 2021.

Vancouver:

Zhong A. Product Development Considerations for a Nutrient Rich Bar Using Cricket (Acheta domesticus) Protein. [Internet] [Thesis]. California State University, Long Beach; 2017. [cited 2021 Feb 28]. Available from: http://pqdtopen.proquest.com/#viewpdf?dispub=10262776.

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

Council of Science Editors:

Zhong A. Product Development Considerations for a Nutrient Rich Bar Using Cricket (Acheta domesticus) Protein. [Thesis]. California State University, Long Beach; 2017. Available from: http://pqdtopen.proquest.com/#viewpdf?dispub=10262776

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


University of Minnesota

12. Tremaine, Andrea Jane. Twin-screw extrusion of commodity grade dairy ingredients to ingredients to produce value-added products.

Degree: MS, Food science, 2012, University of Minnesota

University of Minnesota M.S. thesis. May 2012. Major: Food science. Advisor: Tonya Schoenfuss, Ph.D. 1 computer file (PDF); v, 144 pages, appendix p. 98-144.

Abstract summary not available

Advisors/Committee Members: Tonya Schoenfuss, Ph.D.

Subjects/Keywords: Food Science

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APA (6th Edition):

Tremaine, A. J. (2012). Twin-screw extrusion of commodity grade dairy ingredients to ingredients to produce value-added products. (Masters Thesis). University of Minnesota. Retrieved from http://purl.umn.edu/131156

Chicago Manual of Style (16th Edition):

Tremaine, Andrea Jane. “Twin-screw extrusion of commodity grade dairy ingredients to ingredients to produce value-added products.” 2012. Masters Thesis, University of Minnesota. Accessed February 28, 2021. http://purl.umn.edu/131156.

MLA Handbook (7th Edition):

Tremaine, Andrea Jane. “Twin-screw extrusion of commodity grade dairy ingredients to ingredients to produce value-added products.” 2012. Web. 28 Feb 2021.

Vancouver:

Tremaine AJ. Twin-screw extrusion of commodity grade dairy ingredients to ingredients to produce value-added products. [Internet] [Masters thesis]. University of Minnesota; 2012. [cited 2021 Feb 28]. Available from: http://purl.umn.edu/131156.

Council of Science Editors:

Tremaine AJ. Twin-screw extrusion of commodity grade dairy ingredients to ingredients to produce value-added products. [Masters Thesis]. University of Minnesota; 2012. Available from: http://purl.umn.edu/131156


University of Minnesota

13. Opoku, Abena Opokua Bampo. Alternative Processing Methods for the Inactivation of Escherichia coli O157:H7, Salmonella and Listeria monocytogenes in skim milk.

Degree: MS, Food science, 2012, University of Minnesota

University of Minnesota M.S. thesis. July 2012. Major: Food science. Advisor: Dr. Francisco Diez-González. 1 computer file (PDF); viii, 115 pages, appendix p. 86-115.

Abstract summary not available

Advisors/Committee Members: Dr. Francisco Diez-González.

Subjects/Keywords: Food science

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APA (6th Edition):

Opoku, A. O. B. (2012). Alternative Processing Methods for the Inactivation of Escherichia coli O157:H7, Salmonella and Listeria monocytogenes in skim milk. (Masters Thesis). University of Minnesota. Retrieved from http://purl.umn.edu/140644

Chicago Manual of Style (16th Edition):

Opoku, Abena Opokua Bampo. “Alternative Processing Methods for the Inactivation of Escherichia coli O157:H7, Salmonella and Listeria monocytogenes in skim milk.” 2012. Masters Thesis, University of Minnesota. Accessed February 28, 2021. http://purl.umn.edu/140644.

MLA Handbook (7th Edition):

Opoku, Abena Opokua Bampo. “Alternative Processing Methods for the Inactivation of Escherichia coli O157:H7, Salmonella and Listeria monocytogenes in skim milk.” 2012. Web. 28 Feb 2021.

Vancouver:

Opoku AOB. Alternative Processing Methods for the Inactivation of Escherichia coli O157:H7, Salmonella and Listeria monocytogenes in skim milk. [Internet] [Masters thesis]. University of Minnesota; 2012. [cited 2021 Feb 28]. Available from: http://purl.umn.edu/140644.

Council of Science Editors:

Opoku AOB. Alternative Processing Methods for the Inactivation of Escherichia coli O157:H7, Salmonella and Listeria monocytogenes in skim milk. [Masters Thesis]. University of Minnesota; 2012. Available from: http://purl.umn.edu/140644


University of Minnesota

14. Vaidyanathan, Sharmila. Development and application of a methodology to determine different ferulic acid populations in cereals and cereal based products.

Degree: MS, Food Science, 2012, University of Minnesota

University of Minnesota M.S. thesis. January 2012. Major: Food Science. Advisor: Dr.Mirko Bunzel. 1 computer file (PDF); ix, 105 pages, appendices A-E.

Abstract summary not available

Advisors/Committee Members: Dr.Mirko Bunzel.

Subjects/Keywords: Food Science

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APA (6th Edition):

Vaidyanathan, S. (2012). Development and application of a methodology to determine different ferulic acid populations in cereals and cereal based products. (Masters Thesis). University of Minnesota. Retrieved from http://purl.umn.edu/140689

Chicago Manual of Style (16th Edition):

Vaidyanathan, Sharmila. “Development and application of a methodology to determine different ferulic acid populations in cereals and cereal based products.” 2012. Masters Thesis, University of Minnesota. Accessed February 28, 2021. http://purl.umn.edu/140689.

MLA Handbook (7th Edition):

Vaidyanathan, Sharmila. “Development and application of a methodology to determine different ferulic acid populations in cereals and cereal based products.” 2012. Web. 28 Feb 2021.

Vancouver:

Vaidyanathan S. Development and application of a methodology to determine different ferulic acid populations in cereals and cereal based products. [Internet] [Masters thesis]. University of Minnesota; 2012. [cited 2021 Feb 28]. Available from: http://purl.umn.edu/140689.

Council of Science Editors:

Vaidyanathan S. Development and application of a methodology to determine different ferulic acid populations in cereals and cereal based products. [Masters Thesis]. University of Minnesota; 2012. Available from: http://purl.umn.edu/140689


University of Minnesota

15. Gray, Dorey Lynn. Survival and germination potential of spore forming bacteria in cheese sauce.

Degree: MS, Food science, 2012, University of Minnesota

University of Minnesota M.S. thesis. August 2012. Major: Food science. Advisor: Dr. Francisco Diez-Gonzalez. 1 computer file (PDF); viii, 102 pages.

Process cheese sauce is… (more)

Subjects/Keywords: Food science

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APA (6th Edition):

Gray, D. L. (2012). Survival and germination potential of spore forming bacteria in cheese sauce. (Masters Thesis). University of Minnesota. Retrieved from http://purl.umn.edu/140766

Chicago Manual of Style (16th Edition):

Gray, Dorey Lynn. “Survival and germination potential of spore forming bacteria in cheese sauce.” 2012. Masters Thesis, University of Minnesota. Accessed February 28, 2021. http://purl.umn.edu/140766.

MLA Handbook (7th Edition):

Gray, Dorey Lynn. “Survival and germination potential of spore forming bacteria in cheese sauce.” 2012. Web. 28 Feb 2021.

Vancouver:

Gray DL. Survival and germination potential of spore forming bacteria in cheese sauce. [Internet] [Masters thesis]. University of Minnesota; 2012. [cited 2021 Feb 28]. Available from: http://purl.umn.edu/140766.

Council of Science Editors:

Gray DL. Survival and germination potential of spore forming bacteria in cheese sauce. [Masters Thesis]. University of Minnesota; 2012. Available from: http://purl.umn.edu/140766


University of Minnesota

16. Folly, Edem-Elikplim E. Enhancing the functionality of delactosed whey by enzymatic hydrolysis using Response Surface Methodology Approach (RSM).

Degree: MS, Food Science, 2012, University of Minnesota

University of Minnesota M.S. thesis. September 2012. Major: Food Science. Advisor: Baraem Ismail. 1 computer file (PDF); xiii, 107 pages, appendices A-G.

Delactosed whey (DLW),… (more)

Subjects/Keywords: Food science

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APA (6th Edition):

Folly, E. E. (2012). Enhancing the functionality of delactosed whey by enzymatic hydrolysis using Response Surface Methodology Approach (RSM). (Masters Thesis). University of Minnesota. Retrieved from http://purl.umn.edu/140889

Chicago Manual of Style (16th Edition):

Folly, Edem-Elikplim E. “Enhancing the functionality of delactosed whey by enzymatic hydrolysis using Response Surface Methodology Approach (RSM).” 2012. Masters Thesis, University of Minnesota. Accessed February 28, 2021. http://purl.umn.edu/140889.

MLA Handbook (7th Edition):

Folly, Edem-Elikplim E. “Enhancing the functionality of delactosed whey by enzymatic hydrolysis using Response Surface Methodology Approach (RSM).” 2012. Web. 28 Feb 2021.

Vancouver:

Folly EE. Enhancing the functionality of delactosed whey by enzymatic hydrolysis using Response Surface Methodology Approach (RSM). [Internet] [Masters thesis]. University of Minnesota; 2012. [cited 2021 Feb 28]. Available from: http://purl.umn.edu/140889.

Council of Science Editors:

Folly EE. Enhancing the functionality of delactosed whey by enzymatic hydrolysis using Response Surface Methodology Approach (RSM). [Masters Thesis]. University of Minnesota; 2012. Available from: http://purl.umn.edu/140889


University of Minnesota

17. Peck, Amanda. The effects of swallowing and expectorating on basic taste perception, flavor perception, and concentration of volatile compound in the nasal headspace.

Degree: 2012, University of Minnesota

University of Minnesota M.S. thesis. September 2012. Major: Food science. Advisor:Zata Vickers, Ph.D. 1 computer file (PDF); v, 97 pages, appendices A-G.

Subjects/Keywords: Food science

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APA (6th Edition):

Peck, A. (2012). The effects of swallowing and expectorating on basic taste perception, flavor perception, and concentration of volatile compound in the nasal headspace. (Masters Thesis). University of Minnesota. Retrieved from http://purl.umn.edu/140922

Chicago Manual of Style (16th Edition):

Peck, Amanda. “The effects of swallowing and expectorating on basic taste perception, flavor perception, and concentration of volatile compound in the nasal headspace.” 2012. Masters Thesis, University of Minnesota. Accessed February 28, 2021. http://purl.umn.edu/140922.

MLA Handbook (7th Edition):

Peck, Amanda. “The effects of swallowing and expectorating on basic taste perception, flavor perception, and concentration of volatile compound in the nasal headspace.” 2012. Web. 28 Feb 2021.

Vancouver:

Peck A. The effects of swallowing and expectorating on basic taste perception, flavor perception, and concentration of volatile compound in the nasal headspace. [Internet] [Masters thesis]. University of Minnesota; 2012. [cited 2021 Feb 28]. Available from: http://purl.umn.edu/140922.

Council of Science Editors:

Peck A. The effects of swallowing and expectorating on basic taste perception, flavor perception, and concentration of volatile compound in the nasal headspace. [Masters Thesis]. University of Minnesota; 2012. Available from: http://purl.umn.edu/140922


University of Minnesota

18. Hohn, Allison Carlquist. Enzyme treatment of wheat bran to release antioxidants and combination processing to further enhance this release.

Degree: MS, Food science, 2012, University of Minnesota

University of Minnesota M.S. thesis. December 2012. Major: Food science. Advisor: Roger Ruan. 1 computer file (PDF); viii, 89 pages, appendices A-C.

Whole grains have… (more)

Subjects/Keywords: Food science

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APA (6th Edition):

Hohn, A. C. (2012). Enzyme treatment of wheat bran to release antioxidants and combination processing to further enhance this release. (Masters Thesis). University of Minnesota. Retrieved from http://purl.umn.edu/143824

Chicago Manual of Style (16th Edition):

Hohn, Allison Carlquist. “Enzyme treatment of wheat bran to release antioxidants and combination processing to further enhance this release.” 2012. Masters Thesis, University of Minnesota. Accessed February 28, 2021. http://purl.umn.edu/143824.

MLA Handbook (7th Edition):

Hohn, Allison Carlquist. “Enzyme treatment of wheat bran to release antioxidants and combination processing to further enhance this release.” 2012. Web. 28 Feb 2021.

Vancouver:

Hohn AC. Enzyme treatment of wheat bran to release antioxidants and combination processing to further enhance this release. [Internet] [Masters thesis]. University of Minnesota; 2012. [cited 2021 Feb 28]. Available from: http://purl.umn.edu/143824.

Council of Science Editors:

Hohn AC. Enzyme treatment of wheat bran to release antioxidants and combination processing to further enhance this release. [Masters Thesis]. University of Minnesota; 2012. Available from: http://purl.umn.edu/143824


University of Minnesota

19. Gadotti, Camila. Control of pathogenic bacteria in Queso Fresco by using generally recognized as safe ingredients.

Degree: MS, Food science, 2011, University of Minnesota

University of Minnesota M.S. thesis. July 2011. Major: Food science. Advisor: Dr. Francisco Diez-Gonzalez. 1 computer file (PDF); xii, 115 pages.

Soft-style fresh Hispanic cheeses… (more)

Subjects/Keywords: Food science

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APA (6th Edition):

Gadotti, C. (2011). Control of pathogenic bacteria in Queso Fresco by using generally recognized as safe ingredients. (Masters Thesis). University of Minnesota. Retrieved from http://purl.umn.edu/113938

Chicago Manual of Style (16th Edition):

Gadotti, Camila. “Control of pathogenic bacteria in Queso Fresco by using generally recognized as safe ingredients.” 2011. Masters Thesis, University of Minnesota. Accessed February 28, 2021. http://purl.umn.edu/113938.

MLA Handbook (7th Edition):

Gadotti, Camila. “Control of pathogenic bacteria in Queso Fresco by using generally recognized as safe ingredients.” 2011. Web. 28 Feb 2021.

Vancouver:

Gadotti C. Control of pathogenic bacteria in Queso Fresco by using generally recognized as safe ingredients. [Internet] [Masters thesis]. University of Minnesota; 2011. [cited 2021 Feb 28]. Available from: http://purl.umn.edu/113938.

Council of Science Editors:

Gadotti C. Control of pathogenic bacteria in Queso Fresco by using generally recognized as safe ingredients. [Masters Thesis]. University of Minnesota; 2011. Available from: http://purl.umn.edu/113938


University of Minnesota

20. Chick, Matt. Thermal inactivation kinetics of Salmonella serovars on dry cereal.

Degree: MS, Food science, 2011, University of Minnesota

University of Minnesota M.S. thesis. August 2011. Major: Food science. Advisor: Dr. Francisco Diez-Gonzalez. 1 computer file (PDF); ix, 93 pages, appendices A-B.

Outbreaks of… (more)

Subjects/Keywords: Food science

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APA (6th Edition):

Chick, M. (2011). Thermal inactivation kinetics of Salmonella serovars on dry cereal. (Masters Thesis). University of Minnesota. Retrieved from http://purl.umn.edu/116854

Chicago Manual of Style (16th Edition):

Chick, Matt. “Thermal inactivation kinetics of Salmonella serovars on dry cereal.” 2011. Masters Thesis, University of Minnesota. Accessed February 28, 2021. http://purl.umn.edu/116854.

MLA Handbook (7th Edition):

Chick, Matt. “Thermal inactivation kinetics of Salmonella serovars on dry cereal.” 2011. Web. 28 Feb 2021.

Vancouver:

Chick M. Thermal inactivation kinetics of Salmonella serovars on dry cereal. [Internet] [Masters thesis]. University of Minnesota; 2011. [cited 2021 Feb 28]. Available from: http://purl.umn.edu/116854.

Council of Science Editors:

Chick M. Thermal inactivation kinetics of Salmonella serovars on dry cereal. [Masters Thesis]. University of Minnesota; 2011. Available from: http://purl.umn.edu/116854


University of Minnesota

21. DeClark, Brian James. Thiamine degradation off-flavors in energy beverages and their reduction.

Degree: MS, Food science, 2011, University of Minnesota

University of Minnesota M.S. thesis. September 2011. Major: Food science. Advisor: Dr. Gary Reineccius. 1 computer file (PDF); vii, 50 pages.

Abstract summary not available

Advisors/Committee Members: Dr. Gary Reineccius.

Subjects/Keywords: Food science

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APA (6th Edition):

DeClark, B. J. (2011). Thiamine degradation off-flavors in energy beverages and their reduction. (Masters Thesis). University of Minnesota. Retrieved from http://purl.umn.edu/116936

Chicago Manual of Style (16th Edition):

DeClark, Brian James. “Thiamine degradation off-flavors in energy beverages and their reduction.” 2011. Masters Thesis, University of Minnesota. Accessed February 28, 2021. http://purl.umn.edu/116936.

MLA Handbook (7th Edition):

DeClark, Brian James. “Thiamine degradation off-flavors in energy beverages and their reduction.” 2011. Web. 28 Feb 2021.

Vancouver:

DeClark BJ. Thiamine degradation off-flavors in energy beverages and their reduction. [Internet] [Masters thesis]. University of Minnesota; 2011. [cited 2021 Feb 28]. Available from: http://purl.umn.edu/116936.

Council of Science Editors:

DeClark BJ. Thiamine degradation off-flavors in energy beverages and their reduction. [Masters Thesis]. University of Minnesota; 2011. Available from: http://purl.umn.edu/116936


University of Minnesota

22. Lee, Jookyeong. Soy protein hydrolysate; solubility, thermal stability, bioactivity, and sensory acceptability in a tea beverage.

Degree: MS, Food science, 2011, University of Minnesota

University of Minnesota M.S. thesis. August 2011. Major: Food science. Advisors: Baraem Ismail and Zata M.Vickers. 1 computer file (PDF); xiii, 117 pages, appendices A-L.… (more)

Subjects/Keywords: Food science

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APA (6th Edition):

Lee, J. (2011). Soy protein hydrolysate; solubility, thermal stability, bioactivity, and sensory acceptability in a tea beverage. (Masters Thesis). University of Minnesota. Retrieved from http://purl.umn.edu/117047

Chicago Manual of Style (16th Edition):

Lee, Jookyeong. “Soy protein hydrolysate; solubility, thermal stability, bioactivity, and sensory acceptability in a tea beverage.” 2011. Masters Thesis, University of Minnesota. Accessed February 28, 2021. http://purl.umn.edu/117047.

MLA Handbook (7th Edition):

Lee, Jookyeong. “Soy protein hydrolysate; solubility, thermal stability, bioactivity, and sensory acceptability in a tea beverage.” 2011. Web. 28 Feb 2021.

Vancouver:

Lee J. Soy protein hydrolysate; solubility, thermal stability, bioactivity, and sensory acceptability in a tea beverage. [Internet] [Masters thesis]. University of Minnesota; 2011. [cited 2021 Feb 28]. Available from: http://purl.umn.edu/117047.

Council of Science Editors:

Lee J. Soy protein hydrolysate; solubility, thermal stability, bioactivity, and sensory acceptability in a tea beverage. [Masters Thesis]. University of Minnesota; 2011. Available from: http://purl.umn.edu/117047


University of Minnesota

23. Guo, Mufan. Effects of chemical, enzymatic and mechanical treatments on the phenolics and water holding capacity in wheat bran.

Degree: 2011, University of Minnesota

University of Minnesota M.S. thesis. December 2011. Major: Food science.. Advisor: Roger Ruan. 1 computer file (PDF); viii, 132 pages, appendix p. 115-132.

Epidemiological studies… (more)

Subjects/Keywords: Food science

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APA (6th Edition):

Guo, M. (2011). Effects of chemical, enzymatic and mechanical treatments on the phenolics and water holding capacity in wheat bran. (Masters Thesis). University of Minnesota. Retrieved from http://purl.umn.edu/120086

Chicago Manual of Style (16th Edition):

Guo, Mufan. “Effects of chemical, enzymatic and mechanical treatments on the phenolics and water holding capacity in wheat bran.” 2011. Masters Thesis, University of Minnesota. Accessed February 28, 2021. http://purl.umn.edu/120086.

MLA Handbook (7th Edition):

Guo, Mufan. “Effects of chemical, enzymatic and mechanical treatments on the phenolics and water holding capacity in wheat bran.” 2011. Web. 28 Feb 2021.

Vancouver:

Guo M. Effects of chemical, enzymatic and mechanical treatments on the phenolics and water holding capacity in wheat bran. [Internet] [Masters thesis]. University of Minnesota; 2011. [cited 2021 Feb 28]. Available from: http://purl.umn.edu/120086.

Council of Science Editors:

Guo M. Effects of chemical, enzymatic and mechanical treatments on the phenolics and water holding capacity in wheat bran. [Masters Thesis]. University of Minnesota; 2011. Available from: http://purl.umn.edu/120086


University of Minnesota

24. Jilek, Margaret L. Development of an high performance liquid chromatography-mass spectrometry.

Degree: 2012, University of Minnesota

University of Minnesota M.S. thesis. February 2012. Major Food science. Advisor: Mirko Bunzel PhD.. 1 computer file (PDF); v, 84 pages, appendix p. 75-84.

Summary abstract not available.

Subjects/Keywords: Food science

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APA (6th Edition):

Jilek, M. L. (2012). Development of an high performance liquid chromatography-mass spectrometry. (Masters Thesis). University of Minnesota. Retrieved from http://purl.umn.edu/122128

Chicago Manual of Style (16th Edition):

Jilek, Margaret L. “Development of an high performance liquid chromatography-mass spectrometry.” 2012. Masters Thesis, University of Minnesota. Accessed February 28, 2021. http://purl.umn.edu/122128.

MLA Handbook (7th Edition):

Jilek, Margaret L. “Development of an high performance liquid chromatography-mass spectrometry.” 2012. Web. 28 Feb 2021.

Vancouver:

Jilek ML. Development of an high performance liquid chromatography-mass spectrometry. [Internet] [Masters thesis]. University of Minnesota; 2012. [cited 2021 Feb 28]. Available from: http://purl.umn.edu/122128.

Council of Science Editors:

Jilek ML. Development of an high performance liquid chromatography-mass spectrometry. [Masters Thesis]. University of Minnesota; 2012. Available from: http://purl.umn.edu/122128


Cornell University

25. Zhang, Xi. ANTI-CANCER ACTIVITIES OF URSOLIC ACID IN HUMAN BREAST CANCER CELLS THROUGH NRF2 PATHWAY REGULATION.

Degree: PhD, Food Science and Technology, 2018, Cornell University

 Breast cancer is the most diagnosed cancers among American women. The oxidative stress from an imbalance between reactive oxidants and antioxidants is associated with carcinogenesis… (more)

Subjects/Keywords: Food science

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APA (6th Edition):

Zhang, X. (2018). ANTI-CANCER ACTIVITIES OF URSOLIC ACID IN HUMAN BREAST CANCER CELLS THROUGH NRF2 PATHWAY REGULATION. (Doctoral Dissertation). Cornell University. Retrieved from http://hdl.handle.net/1813/59279

Chicago Manual of Style (16th Edition):

Zhang, Xi. “ANTI-CANCER ACTIVITIES OF URSOLIC ACID IN HUMAN BREAST CANCER CELLS THROUGH NRF2 PATHWAY REGULATION.” 2018. Doctoral Dissertation, Cornell University. Accessed February 28, 2021. http://hdl.handle.net/1813/59279.

MLA Handbook (7th Edition):

Zhang, Xi. “ANTI-CANCER ACTIVITIES OF URSOLIC ACID IN HUMAN BREAST CANCER CELLS THROUGH NRF2 PATHWAY REGULATION.” 2018. Web. 28 Feb 2021.

Vancouver:

Zhang X. ANTI-CANCER ACTIVITIES OF URSOLIC ACID IN HUMAN BREAST CANCER CELLS THROUGH NRF2 PATHWAY REGULATION. [Internet] [Doctoral dissertation]. Cornell University; 2018. [cited 2021 Feb 28]. Available from: http://hdl.handle.net/1813/59279.

Council of Science Editors:

Zhang X. ANTI-CANCER ACTIVITIES OF URSOLIC ACID IN HUMAN BREAST CANCER CELLS THROUGH NRF2 PATHWAY REGULATION. [Doctoral Dissertation]. Cornell University; 2018. Available from: http://hdl.handle.net/1813/59279


Cornell University

26. Patino, Marcela. EVALUATION OF FORWARD OSMOSIS AND THERMAL CONCENTRATION FOR QUALITY RETENTION OF CHERRY JUICE AND CONCENTRATE.

Degree: M.S., Food Science and Technology, Food Science and Technology, 2017, Cornell University

 Concentration optimization of cherry juice to 60°Brix was evaluated with forward osmosis (FO) at 26-35°C, and thermal evaporation (TC) under high vacuum at 70°C. Sensory… (more)

Subjects/Keywords: Food science

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APA (6th Edition):

Patino, M. (2017). EVALUATION OF FORWARD OSMOSIS AND THERMAL CONCENTRATION FOR QUALITY RETENTION OF CHERRY JUICE AND CONCENTRATE. (Masters Thesis). Cornell University. Retrieved from http://hdl.handle.net/1813/51573

Chicago Manual of Style (16th Edition):

Patino, Marcela. “EVALUATION OF FORWARD OSMOSIS AND THERMAL CONCENTRATION FOR QUALITY RETENTION OF CHERRY JUICE AND CONCENTRATE.” 2017. Masters Thesis, Cornell University. Accessed February 28, 2021. http://hdl.handle.net/1813/51573.

MLA Handbook (7th Edition):

Patino, Marcela. “EVALUATION OF FORWARD OSMOSIS AND THERMAL CONCENTRATION FOR QUALITY RETENTION OF CHERRY JUICE AND CONCENTRATE.” 2017. Web. 28 Feb 2021.

Vancouver:

Patino M. EVALUATION OF FORWARD OSMOSIS AND THERMAL CONCENTRATION FOR QUALITY RETENTION OF CHERRY JUICE AND CONCENTRATE. [Internet] [Masters thesis]. Cornell University; 2017. [cited 2021 Feb 28]. Available from: http://hdl.handle.net/1813/51573.

Council of Science Editors:

Patino M. EVALUATION OF FORWARD OSMOSIS AND THERMAL CONCENTRATION FOR QUALITY RETENTION OF CHERRY JUICE AND CONCENTRATE. [Masters Thesis]. Cornell University; 2017. Available from: http://hdl.handle.net/1813/51573


Cornell University

27. Buehler, Ariel. Spore Wars: Tools to Identify, Predict, and Prevent Dairy Spoilage.

Degree: PhD, Food Science and Technology, 2018, Cornell University

 Microbial spoilage is an important aspect of food loss and can occur in products that have been heat-treated and are stored refrigerated, such as dairy… (more)

Subjects/Keywords: Food science

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APA (6th Edition):

Buehler, A. (2018). Spore Wars: Tools to Identify, Predict, and Prevent Dairy Spoilage. (Doctoral Dissertation). Cornell University. Retrieved from http://hdl.handle.net/1813/59730

Chicago Manual of Style (16th Edition):

Buehler, Ariel. “Spore Wars: Tools to Identify, Predict, and Prevent Dairy Spoilage.” 2018. Doctoral Dissertation, Cornell University. Accessed February 28, 2021. http://hdl.handle.net/1813/59730.

MLA Handbook (7th Edition):

Buehler, Ariel. “Spore Wars: Tools to Identify, Predict, and Prevent Dairy Spoilage.” 2018. Web. 28 Feb 2021.

Vancouver:

Buehler A. Spore Wars: Tools to Identify, Predict, and Prevent Dairy Spoilage. [Internet] [Doctoral dissertation]. Cornell University; 2018. [cited 2021 Feb 28]. Available from: http://hdl.handle.net/1813/59730.

Council of Science Editors:

Buehler A. Spore Wars: Tools to Identify, Predict, and Prevent Dairy Spoilage. [Doctoral Dissertation]. Cornell University; 2018. Available from: http://hdl.handle.net/1813/59730

28. Van der Westhuizen, Hendrik Schalk. Operational enhancement of an upflow anaerobic sludge blanket reactor treating fog-reduced grain distillery wastewater.

Degree: MScFoodSc, Food Science, 2014, Stellenbosch University

 ENGLISH ABSTRACT: Waste generated by the distillery industry is a major ecological concern and disposal thereof without a suitable treatment can have damaging effects on… (more)

Subjects/Keywords: Food science

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APA (6th Edition):

Van der Westhuizen, H. S. (2014). Operational enhancement of an upflow anaerobic sludge blanket reactor treating fog-reduced grain distillery wastewater. (Masters Thesis). Stellenbosch University. Retrieved from http://hdl.handle.net/10019.1/86423

Chicago Manual of Style (16th Edition):

Van der Westhuizen, Hendrik Schalk. “Operational enhancement of an upflow anaerobic sludge blanket reactor treating fog-reduced grain distillery wastewater.” 2014. Masters Thesis, Stellenbosch University. Accessed February 28, 2021. http://hdl.handle.net/10019.1/86423.

MLA Handbook (7th Edition):

Van der Westhuizen, Hendrik Schalk. “Operational enhancement of an upflow anaerobic sludge blanket reactor treating fog-reduced grain distillery wastewater.” 2014. Web. 28 Feb 2021.

Vancouver:

Van der Westhuizen HS. Operational enhancement of an upflow anaerobic sludge blanket reactor treating fog-reduced grain distillery wastewater. [Internet] [Masters thesis]. Stellenbosch University; 2014. [cited 2021 Feb 28]. Available from: http://hdl.handle.net/10019.1/86423.

Council of Science Editors:

Van der Westhuizen HS. Operational enhancement of an upflow anaerobic sludge blanket reactor treating fog-reduced grain distillery wastewater. [Masters Thesis]. Stellenbosch University; 2014. Available from: http://hdl.handle.net/10019.1/86423


Stellenbosch University

29. Munhuewyi, Karen. Postharvest losses and changes in quality of vegetables from retail to consumer : a case study of tomato, cabbage and carrot.

Degree: MScFoodSc, Food Science, 2012, Stellenbosch University

 ENGLISH ABSTRACT: Postharvest losses of three different vegetables (tomato - a fruit, cabbage - a leaf and carrot - a root vegetable) were investigated directly… (more)

Subjects/Keywords: Food science

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APA (6th Edition):

Munhuewyi, K. (2012). Postharvest losses and changes in quality of vegetables from retail to consumer : a case study of tomato, cabbage and carrot. (Masters Thesis). Stellenbosch University. Retrieved from http://hdl.handle.net/10019.1/71946

Chicago Manual of Style (16th Edition):

Munhuewyi, Karen. “Postharvest losses and changes in quality of vegetables from retail to consumer : a case study of tomato, cabbage and carrot.” 2012. Masters Thesis, Stellenbosch University. Accessed February 28, 2021. http://hdl.handle.net/10019.1/71946.

MLA Handbook (7th Edition):

Munhuewyi, Karen. “Postharvest losses and changes in quality of vegetables from retail to consumer : a case study of tomato, cabbage and carrot.” 2012. Web. 28 Feb 2021.

Vancouver:

Munhuewyi K. Postharvest losses and changes in quality of vegetables from retail to consumer : a case study of tomato, cabbage and carrot. [Internet] [Masters thesis]. Stellenbosch University; 2012. [cited 2021 Feb 28]. Available from: http://hdl.handle.net/10019.1/71946.

Council of Science Editors:

Munhuewyi K. Postharvest losses and changes in quality of vegetables from retail to consumer : a case study of tomato, cabbage and carrot. [Masters Thesis]. Stellenbosch University; 2012. Available from: http://hdl.handle.net/10019.1/71946


Stellenbosch University

30. Caleb, Oluwafemi James. Modified atmosphere packaging of pomegranate arils.

Degree: PhD, Food Science, 2013, Stellenbosch University

 ENGLISH ABSTRACT: Modified atmosphere packaging (MAP) is a dynamic process of altering gaseous composition inside a package. It relies on the interaction between the respiration… (more)

Subjects/Keywords: Food science

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APA (6th Edition):

Caleb, O. J. (2013). Modified atmosphere packaging of pomegranate arils. (Doctoral Dissertation). Stellenbosch University. Retrieved from http://hdl.handle.net/10019.1/80198

Chicago Manual of Style (16th Edition):

Caleb, Oluwafemi James. “Modified atmosphere packaging of pomegranate arils.” 2013. Doctoral Dissertation, Stellenbosch University. Accessed February 28, 2021. http://hdl.handle.net/10019.1/80198.

MLA Handbook (7th Edition):

Caleb, Oluwafemi James. “Modified atmosphere packaging of pomegranate arils.” 2013. Web. 28 Feb 2021.

Vancouver:

Caleb OJ. Modified atmosphere packaging of pomegranate arils. [Internet] [Doctoral dissertation]. Stellenbosch University; 2013. [cited 2021 Feb 28]. Available from: http://hdl.handle.net/10019.1/80198.

Council of Science Editors:

Caleb OJ. Modified atmosphere packaging of pomegranate arils. [Doctoral Dissertation]. Stellenbosch University; 2013. Available from: http://hdl.handle.net/10019.1/80198

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