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You searched for subject:(Food technology). Showing records 1 – 30 of 1557 total matches.

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Universidade Federal de Santa Maria

1. Valéria Maria Limberger. MODIFICAÇÃO FÍSICA E QUÍMICA DO AMIDO DE QUIRERA DE ARROZ PARA APROVEITAMENTO NA INDÚSTRIA DE ALIMENTOS.

Degree: 2006, Universidade Federal de Santa Maria

Brazil is the main producer of rice outside the Asiatic continent. During the manufacturing about 14% of broken rice are generated, this represents a great… (more)

Subjects/Keywords: Tecnologia de Alimentos; CIENCIA E TECNOLOGIA DE ALIMENTOS; Food technology

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

APA (6th Edition):

Limberger, V. M. (2006). MODIFICAÇÃO FÍSICA E QUÍMICA DO AMIDO DE QUIRERA DE ARROZ PARA APROVEITAMENTO NA INDÚSTRIA DE ALIMENTOS. (Thesis). Universidade Federal de Santa Maria. Retrieved from http://coralx.ufsm.br/tede/tde_busca/arquivo.php?codArquivo=137

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):

Limberger, Valéria Maria. “MODIFICAÇÃO FÍSICA E QUÍMICA DO AMIDO DE QUIRERA DE ARROZ PARA APROVEITAMENTO NA INDÚSTRIA DE ALIMENTOS.” 2006. Thesis, Universidade Federal de Santa Maria. Accessed November 19, 2019. http://coralx.ufsm.br/tede/tde_busca/arquivo.php?codArquivo=137.

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

MLA Handbook (7th Edition):

Limberger, Valéria Maria. “MODIFICAÇÃO FÍSICA E QUÍMICA DO AMIDO DE QUIRERA DE ARROZ PARA APROVEITAMENTO NA INDÚSTRIA DE ALIMENTOS.” 2006. Web. 19 Nov 2019.

Vancouver:

Limberger VM. MODIFICAÇÃO FÍSICA E QUÍMICA DO AMIDO DE QUIRERA DE ARROZ PARA APROVEITAMENTO NA INDÚSTRIA DE ALIMENTOS. [Internet] [Thesis]. Universidade Federal de Santa Maria; 2006. [cited 2019 Nov 19]. Available from: http://coralx.ufsm.br/tede/tde_busca/arquivo.php?codArquivo=137.

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

Council of Science Editors:

Limberger VM. MODIFICAÇÃO FÍSICA E QUÍMICA DO AMIDO DE QUIRERA DE ARROZ PARA APROVEITAMENTO NA INDÚSTRIA DE ALIMENTOS. [Thesis]. Universidade Federal de Santa Maria; 2006. Available from: http://coralx.ufsm.br/tede/tde_busca/arquivo.php?codArquivo=137

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


Universidade Federal de Santa Maria

2. Ana Maria Furtado Drehmer. QUEBRA DE PESO DAS CARCAÇAS SUÍNAS E ESTUDO DA VIDA DE PRATELEIRA DA CARNE.

Degree: 2005, Universidade Federal de Santa Maria

The chilling process of pig carcasses is one of great relevant aspect of the final meat quality. Therefore, to reduce weight loss and to increase… (more)

Subjects/Keywords: Tecnologia de alimentos; CIENCIA E TECNOLOGIA DE ALIMENTOS; Food technology

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APA (6th Edition):

Drehmer, A. M. F. (2005). QUEBRA DE PESO DAS CARCAÇAS SUÍNAS E ESTUDO DA VIDA DE PRATELEIRA DA CARNE. (Thesis). Universidade Federal de Santa Maria. Retrieved from http://coralx.ufsm.br/tede/tde_busca/arquivo.php?codArquivo=133

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):

Drehmer, Ana Maria Furtado. “QUEBRA DE PESO DAS CARCAÇAS SUÍNAS E ESTUDO DA VIDA DE PRATELEIRA DA CARNE.” 2005. Thesis, Universidade Federal de Santa Maria. Accessed November 19, 2019. http://coralx.ufsm.br/tede/tde_busca/arquivo.php?codArquivo=133.

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

MLA Handbook (7th Edition):

Drehmer, Ana Maria Furtado. “QUEBRA DE PESO DAS CARCAÇAS SUÍNAS E ESTUDO DA VIDA DE PRATELEIRA DA CARNE.” 2005. Web. 19 Nov 2019.

Vancouver:

Drehmer AMF. QUEBRA DE PESO DAS CARCAÇAS SUÍNAS E ESTUDO DA VIDA DE PRATELEIRA DA CARNE. [Internet] [Thesis]. Universidade Federal de Santa Maria; 2005. [cited 2019 Nov 19]. Available from: http://coralx.ufsm.br/tede/tde_busca/arquivo.php?codArquivo=133.

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

Council of Science Editors:

Drehmer AMF. QUEBRA DE PESO DAS CARCAÇAS SUÍNAS E ESTUDO DA VIDA DE PRATELEIRA DA CARNE. [Thesis]. Universidade Federal de Santa Maria; 2005. Available from: http://coralx.ufsm.br/tede/tde_busca/arquivo.php?codArquivo=133

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


Purdue University

3. Martin, Daniel Thomas. Wheat stored in triple layer plastic bags: Protection against the rice weevil, Sitophilus oryzae L. (Coleoptera: Curculionidae) and the effect of air leaks on hermetic storage.

Degree: MS, Entomology, 2014, Purdue University

  Triple layer bags consisting of two inner layers of 80 micron thick high-density polyethylene (HDPE) surrounded by an outer woven polypropylene bag have proven… (more)

Subjects/Keywords: Food Technology; Agriculture; Food Science

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

APA (6th Edition):

Martin, D. T. (2014). Wheat stored in triple layer plastic bags: Protection against the rice weevil, Sitophilus oryzae L. (Coleoptera: Curculionidae) and the effect of air leaks on hermetic storage. (Thesis). Purdue University. Retrieved from http://docs.lib.purdue.edu/open_access_theses/734

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):

Martin, Daniel Thomas. “Wheat stored in triple layer plastic bags: Protection against the rice weevil, Sitophilus oryzae L. (Coleoptera: Curculionidae) and the effect of air leaks on hermetic storage.” 2014. Thesis, Purdue University. Accessed November 19, 2019. http://docs.lib.purdue.edu/open_access_theses/734.

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

MLA Handbook (7th Edition):

Martin, Daniel Thomas. “Wheat stored in triple layer plastic bags: Protection against the rice weevil, Sitophilus oryzae L. (Coleoptera: Curculionidae) and the effect of air leaks on hermetic storage.” 2014. Web. 19 Nov 2019.

Vancouver:

Martin DT. Wheat stored in triple layer plastic bags: Protection against the rice weevil, Sitophilus oryzae L. (Coleoptera: Curculionidae) and the effect of air leaks on hermetic storage. [Internet] [Thesis]. Purdue University; 2014. [cited 2019 Nov 19]. Available from: http://docs.lib.purdue.edu/open_access_theses/734.

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

Council of Science Editors:

Martin DT. Wheat stored in triple layer plastic bags: Protection against the rice weevil, Sitophilus oryzae L. (Coleoptera: Curculionidae) and the effect of air leaks on hermetic storage. [Thesis]. Purdue University; 2014. Available from: http://docs.lib.purdue.edu/open_access_theses/734

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

4. Ramos Diaz, Jose Martin. Use of amaranth, quinoa, kañiwa and lupine for the development of gluten-free extruded snacks.

Degree: Department of Food and Environmental Sciences, General Food Technology, 2015, University of Helsinki

 Amaranth (Amaranthus caudatus), quinoa (Chenopodium quinoa) and kañiwa (Chenopodium pallidicaule) have been cultivated in the Andean region of South America since Pre-Hispanic times. They are… (more)

Subjects/Keywords: general Food Technology; general Food Technology

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APA (6th Edition):

Ramos Diaz, J. M. (2015). Use of amaranth, quinoa, kañiwa and lupine for the development of gluten-free extruded snacks. (Doctoral Dissertation). University of Helsinki. Retrieved from http://hdl.handle.net/10138/157282

Chicago Manual of Style (16th Edition):

Ramos Diaz, Jose Martin. “Use of amaranth, quinoa, kañiwa and lupine for the development of gluten-free extruded snacks.” 2015. Doctoral Dissertation, University of Helsinki. Accessed November 19, 2019. http://hdl.handle.net/10138/157282.

MLA Handbook (7th Edition):

Ramos Diaz, Jose Martin. “Use of amaranth, quinoa, kañiwa and lupine for the development of gluten-free extruded snacks.” 2015. Web. 19 Nov 2019.

Vancouver:

Ramos Diaz JM. Use of amaranth, quinoa, kañiwa and lupine for the development of gluten-free extruded snacks. [Internet] [Doctoral dissertation]. University of Helsinki; 2015. [cited 2019 Nov 19]. Available from: http://hdl.handle.net/10138/157282.

Council of Science Editors:

Ramos Diaz JM. Use of amaranth, quinoa, kañiwa and lupine for the development of gluten-free extruded snacks. [Doctoral Dissertation]. University of Helsinki; 2015. Available from: http://hdl.handle.net/10138/157282


University of Waikato

5. More, Beatrice Anne Maria. Learning food technology outside the classroom: A study of a secondary class visit to a live historical village .

Degree: 2011, University of Waikato

 This thesis explores food technology learning experiences outside the classroom. The participants in this study were year 11 students who had selected food technology as… (more)

Subjects/Keywords: Food Technology; LEOTC

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APA (6th Edition):

More, B. A. M. (2011). Learning food technology outside the classroom: A study of a secondary class visit to a live historical village . (Masters Thesis). University of Waikato. Retrieved from http://hdl.handle.net/10289/5589

Chicago Manual of Style (16th Edition):

More, Beatrice Anne Maria. “Learning food technology outside the classroom: A study of a secondary class visit to a live historical village .” 2011. Masters Thesis, University of Waikato. Accessed November 19, 2019. http://hdl.handle.net/10289/5589.

MLA Handbook (7th Edition):

More, Beatrice Anne Maria. “Learning food technology outside the classroom: A study of a secondary class visit to a live historical village .” 2011. Web. 19 Nov 2019.

Vancouver:

More BAM. Learning food technology outside the classroom: A study of a secondary class visit to a live historical village . [Internet] [Masters thesis]. University of Waikato; 2011. [cited 2019 Nov 19]. Available from: http://hdl.handle.net/10289/5589.

Council of Science Editors:

More BAM. Learning food technology outside the classroom: A study of a secondary class visit to a live historical village . [Masters Thesis]. University of Waikato; 2011. Available from: http://hdl.handle.net/10289/5589

6. Andréia Cristina Santana. Efeito dos horários de colheita e armazenamento sobre as características químicas e físicas da soja tipo hortaliça.

Degree: 2009, Universidade Estadual de Londrina

The type vegetable soybean, green soybean or edamame is harvested at the R6 stage when the grains are fully developed and still green. Several countries… (more)

Subjects/Keywords: Soja como alimento; Tecnologia de alimentos; Soja - Armazenamento; Soyfoods; Food technology

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APA (6th Edition):

Santana, A. C. (2009). Efeito dos horários de colheita e armazenamento sobre as características químicas e físicas da soja tipo hortaliça. (Thesis). Universidade Estadual de Londrina. Retrieved from http://www.bibliotecadigital.uel.br/document/?code=vtls000151404

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):

Santana, Andréia Cristina. “Efeito dos horários de colheita e armazenamento sobre as características químicas e físicas da soja tipo hortaliça.” 2009. Thesis, Universidade Estadual de Londrina. Accessed November 19, 2019. http://www.bibliotecadigital.uel.br/document/?code=vtls000151404.

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

MLA Handbook (7th Edition):

Santana, Andréia Cristina. “Efeito dos horários de colheita e armazenamento sobre as características químicas e físicas da soja tipo hortaliça.” 2009. Web. 19 Nov 2019.

Vancouver:

Santana AC. Efeito dos horários de colheita e armazenamento sobre as características químicas e físicas da soja tipo hortaliça. [Internet] [Thesis]. Universidade Estadual de Londrina; 2009. [cited 2019 Nov 19]. Available from: http://www.bibliotecadigital.uel.br/document/?code=vtls000151404.

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

Council of Science Editors:

Santana AC. Efeito dos horários de colheita e armazenamento sobre as características químicas e físicas da soja tipo hortaliça. [Thesis]. Universidade Estadual de Londrina; 2009. Available from: http://www.bibliotecadigital.uel.br/document/?code=vtls000151404

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

7. Cattaruzzi, Eliana Borba. Análise sobre a predisposição do consumidor em arcar com o custo do alimento processado por radiação ionizante.

Degree: PhD, Tecnologia Nuclear - Aplicações, 2012, University of São Paulo

O conceito de qualidade dos alimentos, na visão do consumidor, reflete a satisfação de características como sabor, aroma, aparência, embalagem e disponibilidade. Fatores econômicos e… (more)

Subjects/Keywords: alimento irradiado; cost of technology; custo da tecnologia; food preservation; irradiated food; segurança alimentar

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APA (6th Edition):

Cattaruzzi, E. B. (2012). Análise sobre a predisposição do consumidor em arcar com o custo do alimento processado por radiação ionizante. (Doctoral Dissertation). University of São Paulo. Retrieved from http://www.teses.usp.br/teses/disponiveis/85/85131/tde-23102012-150110/ ;

Chicago Manual of Style (16th Edition):

Cattaruzzi, Eliana Borba. “Análise sobre a predisposição do consumidor em arcar com o custo do alimento processado por radiação ionizante.” 2012. Doctoral Dissertation, University of São Paulo. Accessed November 19, 2019. http://www.teses.usp.br/teses/disponiveis/85/85131/tde-23102012-150110/ ;.

MLA Handbook (7th Edition):

Cattaruzzi, Eliana Borba. “Análise sobre a predisposição do consumidor em arcar com o custo do alimento processado por radiação ionizante.” 2012. Web. 19 Nov 2019.

Vancouver:

Cattaruzzi EB. Análise sobre a predisposição do consumidor em arcar com o custo do alimento processado por radiação ionizante. [Internet] [Doctoral dissertation]. University of São Paulo; 2012. [cited 2019 Nov 19]. Available from: http://www.teses.usp.br/teses/disponiveis/85/85131/tde-23102012-150110/ ;.

Council of Science Editors:

Cattaruzzi EB. Análise sobre a predisposição do consumidor em arcar com o custo do alimento processado por radiação ionizante. [Doctoral Dissertation]. University of São Paulo; 2012. Available from: http://www.teses.usp.br/teses/disponiveis/85/85131/tde-23102012-150110/ ;

8. Kelvi Wilson Evaristo Miranda. Antimicrobial film composed of lipid-based applicability in food.

Degree: Master, 2015, Universidade Federal do Ceará

Hydrocolloid and lipid-based films although they are considered technological innovations, have been studied since the mid-90s as potential replacements for synthetic polymers. This study aimed… (more)

Subjects/Keywords: CIENCIA E TECNOLOGIA DE ALIMENTOS; BiopolÃmero; Tecnologia de alimentos; Alimentos-conservaÃÃo; Biopolymer; Food technology; Food-conservation

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APA (6th Edition):

Miranda, K. W. E. (2015). Antimicrobial film composed of lipid-based applicability in food. (Masters Thesis). Universidade Federal do Ceará. Retrieved from http://www.teses.ufc.br/tde_busca/arquivo.php?codArquivo=16993 ;

Chicago Manual of Style (16th Edition):

Miranda, Kelvi Wilson Evaristo. “Antimicrobial film composed of lipid-based applicability in food.” 2015. Masters Thesis, Universidade Federal do Ceará. Accessed November 19, 2019. http://www.teses.ufc.br/tde_busca/arquivo.php?codArquivo=16993 ;.

MLA Handbook (7th Edition):

Miranda, Kelvi Wilson Evaristo. “Antimicrobial film composed of lipid-based applicability in food.” 2015. Web. 19 Nov 2019.

Vancouver:

Miranda KWE. Antimicrobial film composed of lipid-based applicability in food. [Internet] [Masters thesis]. Universidade Federal do Ceará 2015. [cited 2019 Nov 19]. Available from: http://www.teses.ufc.br/tde_busca/arquivo.php?codArquivo=16993 ;.

Council of Science Editors:

Miranda KWE. Antimicrobial film composed of lipid-based applicability in food. [Masters Thesis]. Universidade Federal do Ceará 2015. Available from: http://www.teses.ufc.br/tde_busca/arquivo.php?codArquivo=16993 ;


Purdue University

9. Christina, Belinda. Crystallization inhibitor properties of polymers and effects on the chemical and physical stability of L-ascorbic acid during preparation and storage.

Degree: MS, Food Science, 2014, Purdue University

  Crystalline L-ascorbic acid (VitC) is an essential nutrient solid that is widely used in food applications for fortification, antioxidant, and label claim purposes. VitC… (more)

Subjects/Keywords: Food Science and Technology; Agriculture; Food Science

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APA (6th Edition):

Christina, B. (2014). Crystallization inhibitor properties of polymers and effects on the chemical and physical stability of L-ascorbic acid during preparation and storage. (Thesis). Purdue University. Retrieved from http://docs.lib.purdue.edu/open_access_theses/721

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):

Christina, Belinda. “Crystallization inhibitor properties of polymers and effects on the chemical and physical stability of L-ascorbic acid during preparation and storage.” 2014. Thesis, Purdue University. Accessed November 19, 2019. http://docs.lib.purdue.edu/open_access_theses/721.

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

MLA Handbook (7th Edition):

Christina, Belinda. “Crystallization inhibitor properties of polymers and effects on the chemical and physical stability of L-ascorbic acid during preparation and storage.” 2014. Web. 19 Nov 2019.

Vancouver:

Christina B. Crystallization inhibitor properties of polymers and effects on the chemical and physical stability of L-ascorbic acid during preparation and storage. [Internet] [Thesis]. Purdue University; 2014. [cited 2019 Nov 19]. Available from: http://docs.lib.purdue.edu/open_access_theses/721.

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

Council of Science Editors:

Christina B. Crystallization inhibitor properties of polymers and effects on the chemical and physical stability of L-ascorbic acid during preparation and storage. [Thesis]. Purdue University; 2014. Available from: http://docs.lib.purdue.edu/open_access_theses/721

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

10. Yangcheng, Hanyu. Starch structures and properties affected by genetics and by environment.

Degree: 2016, Iowa State University

 Functionalities of starch for food and non-food applications are dependent on the starch structures and properties, which are affected by both the genetics and the… (more)

Subjects/Keywords: Food Science and Technology; Food Science

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APA (6th Edition):

Yangcheng, H. (2016). Starch structures and properties affected by genetics and by environment. (Thesis). Iowa State University. Retrieved from https://lib.dr.iastate.edu/etd/15205

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):

Yangcheng, Hanyu. “Starch structures and properties affected by genetics and by environment.” 2016. Thesis, Iowa State University. Accessed November 19, 2019. https://lib.dr.iastate.edu/etd/15205.

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

MLA Handbook (7th Edition):

Yangcheng, Hanyu. “Starch structures and properties affected by genetics and by environment.” 2016. Web. 19 Nov 2019.

Vancouver:

Yangcheng H. Starch structures and properties affected by genetics and by environment. [Internet] [Thesis]. Iowa State University; 2016. [cited 2019 Nov 19]. Available from: https://lib.dr.iastate.edu/etd/15205.

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

Council of Science Editors:

Yangcheng H. Starch structures and properties affected by genetics and by environment. [Thesis]. Iowa State University; 2016. Available from: https://lib.dr.iastate.edu/etd/15205

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

11. Dzubak, John Michael. Development of an online food safety training and pilot study for employees of university farms and school gardens.

Degree: 2015, Iowa State University

 Two one-hour on farm food safety online module were developed to inform k-12 students and university farm workers on food safety hazards associated with production… (more)

Subjects/Keywords: Food Science and Technology; Food Science

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APA (6th Edition):

Dzubak, J. M. (2015). Development of an online food safety training and pilot study for employees of university farms and school gardens. (Thesis). Iowa State University. Retrieved from https://lib.dr.iastate.edu/etd/14339

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):

Dzubak, John Michael. “Development of an online food safety training and pilot study for employees of university farms and school gardens.” 2015. Thesis, Iowa State University. Accessed November 19, 2019. https://lib.dr.iastate.edu/etd/14339.

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

MLA Handbook (7th Edition):

Dzubak, John Michael. “Development of an online food safety training and pilot study for employees of university farms and school gardens.” 2015. Web. 19 Nov 2019.

Vancouver:

Dzubak JM. Development of an online food safety training and pilot study for employees of university farms and school gardens. [Internet] [Thesis]. Iowa State University; 2015. [cited 2019 Nov 19]. Available from: https://lib.dr.iastate.edu/etd/14339.

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

Council of Science Editors:

Dzubak JM. Development of an online food safety training and pilot study for employees of university farms and school gardens. [Thesis]. Iowa State University; 2015. Available from: https://lib.dr.iastate.edu/etd/14339

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

12. Guilherme Andrade de Carvalho. Enriquecimento de sorvete com microrganismos probióticos.

Degree: 2006, Universidade Federal Rural do Rio de Janeiro

At the last years, the functional food, that is able to confer health effects, has having a consider importance on eating, that occasion better to… (more)

Subjects/Keywords: probiotics; sorvete; probióticos; alimentos funcionais; tecnologia de alimentos; viabilidade microbiana; TECNOLOGIA DE ALIMENTOS; ice-cream; functional foods; food technology; microbial viability

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APA (6th Edition):

Carvalho, G. A. d. (2006). Enriquecimento de sorvete com microrganismos probióticos. (Thesis). Universidade Federal Rural do Rio de Janeiro. Retrieved from http://bdtd.ufrrj.br//tde_busca/arquivo.php?codArquivo=50

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):

Carvalho, Guilherme Andrade de. “Enriquecimento de sorvete com microrganismos probióticos.” 2006. Thesis, Universidade Federal Rural do Rio de Janeiro. Accessed November 19, 2019. http://bdtd.ufrrj.br//tde_busca/arquivo.php?codArquivo=50.

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

MLA Handbook (7th Edition):

Carvalho, Guilherme Andrade de. “Enriquecimento de sorvete com microrganismos probióticos.” 2006. Web. 19 Nov 2019.

Vancouver:

Carvalho GAd. Enriquecimento de sorvete com microrganismos probióticos. [Internet] [Thesis]. Universidade Federal Rural do Rio de Janeiro; 2006. [cited 2019 Nov 19]. Available from: http://bdtd.ufrrj.br//tde_busca/arquivo.php?codArquivo=50.

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

Council of Science Editors:

Carvalho GAd. Enriquecimento de sorvete com microrganismos probióticos. [Thesis]. Universidade Federal Rural do Rio de Janeiro; 2006. Available from: http://bdtd.ufrrj.br//tde_busca/arquivo.php?codArquivo=50

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

13. Pei, Xiaoyin. Acid modification of psyllium.

Degree: 2009, University of Maryland, College Park

  Psyllium, a type of dietary fiber, has been shown to have various health benefits including cholesterol lowering, hypoglycemic, cancer prevention, and laxative effects. However,… (more)

Subjects/Keywords: Agriculture; Food Science and Technology

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APA (6th Edition):

Pei, X. (2009). Acid modification of psyllium. (Thesis). University of Maryland, College Park. Retrieved from http://pqdtopen.proquest.com/#viewpdf?dispub=1460964

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):

Pei, Xiaoyin. “Acid modification of psyllium.” 2009. Thesis, University of Maryland, College Park. Accessed November 19, 2019. http://pqdtopen.proquest.com/#viewpdf?dispub=1460964.

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

MLA Handbook (7th Edition):

Pei, Xiaoyin. “Acid modification of psyllium.” 2009. Web. 19 Nov 2019.

Vancouver:

Pei X. Acid modification of psyllium. [Internet] [Thesis]. University of Maryland, College Park; 2009. [cited 2019 Nov 19]. Available from: http://pqdtopen.proquest.com/#viewpdf?dispub=1460964.

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

Council of Science Editors:

Pei X. Acid modification of psyllium. [Thesis]. University of Maryland, College Park; 2009. Available from: http://pqdtopen.proquest.com/#viewpdf?dispub=1460964

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


Purdue University

14. Hiatt, Ashley N. The impact of deliquescence and formulation on the chemical stability of vitamin C in food blends.

Degree: 2010, Purdue University

  Many food products are designed in powder form, such as dietary supplements, vitamin premixes, and finished dry mixes. A primary incentive for supplying products… (more)

Subjects/Keywords: Agriculture; Food Science and Technology

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APA (6th Edition):

Hiatt, A. N. (2010). The impact of deliquescence and formulation on the chemical stability of vitamin C in food blends. (Thesis). Purdue University. Retrieved from http://pqdtopen.proquest.com/#viewpdf?dispub=3402447

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):

Hiatt, Ashley N. “The impact of deliquescence and formulation on the chemical stability of vitamin C in food blends.” 2010. Thesis, Purdue University. Accessed November 19, 2019. http://pqdtopen.proquest.com/#viewpdf?dispub=3402447.

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

MLA Handbook (7th Edition):

Hiatt, Ashley N. “The impact of deliquescence and formulation on the chemical stability of vitamin C in food blends.” 2010. Web. 19 Nov 2019.

Vancouver:

Hiatt AN. The impact of deliquescence and formulation on the chemical stability of vitamin C in food blends. [Internet] [Thesis]. Purdue University; 2010. [cited 2019 Nov 19]. Available from: http://pqdtopen.proquest.com/#viewpdf?dispub=3402447.

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

Council of Science Editors:

Hiatt AN. The impact of deliquescence and formulation on the chemical stability of vitamin C in food blends. [Thesis]. Purdue University; 2010. Available from: http://pqdtopen.proquest.com/#viewpdf?dispub=3402447

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

15. Sanghvi, Avani Mukesh. Characterization of algal biomeal for applications in food.

Degree: 2009, University of Maryland, College Park

  Conventionally used as animal feeds, microalgae are now cultivated for products such as omega-3 fatty acids, resulting in a high amount of biomass as… (more)

Subjects/Keywords: Agriculture; Food Science and Technology

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APA (6th Edition):

Sanghvi, A. M. (2009). Characterization of algal biomeal for applications in food. (Thesis). University of Maryland, College Park. Retrieved from http://pqdtopen.proquest.com/#viewpdf?dispub=1469465

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):

Sanghvi, Avani Mukesh. “Characterization of algal biomeal for applications in food.” 2009. Thesis, University of Maryland, College Park. Accessed November 19, 2019. http://pqdtopen.proquest.com/#viewpdf?dispub=1469465.

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

MLA Handbook (7th Edition):

Sanghvi, Avani Mukesh. “Characterization of algal biomeal for applications in food.” 2009. Web. 19 Nov 2019.

Vancouver:

Sanghvi AM. Characterization of algal biomeal for applications in food. [Internet] [Thesis]. University of Maryland, College Park; 2009. [cited 2019 Nov 19]. Available from: http://pqdtopen.proquest.com/#viewpdf?dispub=1469465.

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

Council of Science Editors:

Sanghvi AM. Characterization of algal biomeal for applications in food. [Thesis]. University of Maryland, College Park; 2009. Available from: http://pqdtopen.proquest.com/#viewpdf?dispub=1469465

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

16. Holland, Brenda J. Hey USDA, Where's My Cow? Factors Influencing U.S. Cattle Producer Participation in a Mandatory Traceability System.

Degree: 2015, Capella University

  There was low participation (40%) by cattle producers in the United States’ voluntary traceability system known as the National Animal Identification System (NAIS). A… (more)

Subjects/Keywords: Food science; Information technology

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APA (6th Edition):

Holland, B. J. (2015). Hey USDA, Where's My Cow? Factors Influencing U.S. Cattle Producer Participation in a Mandatory Traceability System. (Thesis). Capella University. Retrieved from http://pqdtopen.proquest.com/#viewpdf?dispub=3718633

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):

Holland, Brenda J. “Hey USDA, Where's My Cow? Factors Influencing U.S. Cattle Producer Participation in a Mandatory Traceability System.” 2015. Thesis, Capella University. Accessed November 19, 2019. http://pqdtopen.proquest.com/#viewpdf?dispub=3718633.

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

MLA Handbook (7th Edition):

Holland, Brenda J. “Hey USDA, Where's My Cow? Factors Influencing U.S. Cattle Producer Participation in a Mandatory Traceability System.” 2015. Web. 19 Nov 2019.

Vancouver:

Holland BJ. Hey USDA, Where's My Cow? Factors Influencing U.S. Cattle Producer Participation in a Mandatory Traceability System. [Internet] [Thesis]. Capella University; 2015. [cited 2019 Nov 19]. Available from: http://pqdtopen.proquest.com/#viewpdf?dispub=3718633.

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

Council of Science Editors:

Holland BJ. Hey USDA, Where's My Cow? Factors Influencing U.S. Cattle Producer Participation in a Mandatory Traceability System. [Thesis]. Capella University; 2015. Available from: http://pqdtopen.proquest.com/#viewpdf?dispub=3718633

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


University of Helsinki

17. Koullias, Melina. Tilastollisen koesuunnittelun hyödyntäminen suklaan valuprosessin tärkeiden prosessimuuttujien määrittämisessä.

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

 Elintarviketeollisuudessa tuotteiden ja prosessien kehittäminen vaatii monimutkaisten prosessien tärkeimpien muuttujien välisien syy-seuraussuhteiden syvällistä tuntemusta. Tämän vuoksi kehitystyössä on keskeistä käyttää tehokkaita ja systemaattisia menetelmiä, joilla… (more)

Subjects/Keywords: Elintarviketeknologia; Food Technology; Livsmedelsteknologi

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APA (6th Edition):

Koullias, M. (2017). Tilastollisen koesuunnittelun hyödyntäminen suklaan valuprosessin tärkeiden prosessimuuttujien määrittämisessä. (Masters Thesis). University of Helsinki. Retrieved from http://hdl.handle.net/10138/191292

Chicago Manual of Style (16th Edition):

Koullias, Melina. “Tilastollisen koesuunnittelun hyödyntäminen suklaan valuprosessin tärkeiden prosessimuuttujien määrittämisessä.” 2017. Masters Thesis, University of Helsinki. Accessed November 19, 2019. http://hdl.handle.net/10138/191292.

MLA Handbook (7th Edition):

Koullias, Melina. “Tilastollisen koesuunnittelun hyödyntäminen suklaan valuprosessin tärkeiden prosessimuuttujien määrittämisessä.” 2017. Web. 19 Nov 2019.

Vancouver:

Koullias M. Tilastollisen koesuunnittelun hyödyntäminen suklaan valuprosessin tärkeiden prosessimuuttujien määrittämisessä. [Internet] [Masters thesis]. University of Helsinki; 2017. [cited 2019 Nov 19]. Available from: http://hdl.handle.net/10138/191292.

Council of Science Editors:

Koullias M. Tilastollisen koesuunnittelun hyödyntäminen suklaan valuprosessin tärkeiden prosessimuuttujien määrittämisessä. [Masters Thesis]. University of Helsinki; 2017. Available from: http://hdl.handle.net/10138/191292


University of Helsinki

18. Järvi, Liisa. Vaahdonmuodostuminen virvoitusjuomissa.

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

 Tutkielman kirjallisuusosiossa perehdyttiin vaahdonmuodostumisen mekanismeihin erityisesti hiilidioksidia sisältävissä juomissa sekä vaahdon hajoamisen eri mekanismeihin, kuten valumiseen, koalesenssiin ja kaasun vaihtoon kuplien välillä. Virvoitusjuomissa merkittävin kuplanmuodostumisen… (more)

Subjects/Keywords: Elintarviketeknologia; Food Technology; Livsmedelsteknologi

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APA (6th Edition):

Järvi, L. (2017). Vaahdonmuodostuminen virvoitusjuomissa. (Masters Thesis). University of Helsinki. Retrieved from http://hdl.handle.net/10138/231903

Chicago Manual of Style (16th Edition):

Järvi, Liisa. “Vaahdonmuodostuminen virvoitusjuomissa.” 2017. Masters Thesis, University of Helsinki. Accessed November 19, 2019. http://hdl.handle.net/10138/231903.

MLA Handbook (7th Edition):

Järvi, Liisa. “Vaahdonmuodostuminen virvoitusjuomissa.” 2017. Web. 19 Nov 2019.

Vancouver:

Järvi L. Vaahdonmuodostuminen virvoitusjuomissa. [Internet] [Masters thesis]. University of Helsinki; 2017. [cited 2019 Nov 19]. Available from: http://hdl.handle.net/10138/231903.

Council of Science Editors:

Järvi L. Vaahdonmuodostuminen virvoitusjuomissa. [Masters Thesis]. University of Helsinki; 2017. Available from: http://hdl.handle.net/10138/231903


University of Helsinki

19. Mörsky, Tiia. Härkäpapu homeenkasvua estävänä tekijänä vehnäleivonnassa.

Degree: Department of Food and Environmental Sciences; Helsingfors universitet, Agrikultur- och forstvetenskapliga fakulteten, Institutionen för livsmedels- och miljövetenskaper, 2015, University of Helsinki

 Kirjallisuuskatsauksessa tarkasteltiin härkäpavun (Vicia faba) soveltuvuutta vehnäleivontaan sekä perehdyttiin härkäpapujen antimikrobisiin ominaisuuksiin. Kirjallisuuskatsauksessa tarkasteltiin myös mikroaaltokäsittelyn vaikutusta näihin ominaisuuksiin. Palkokasvit, härkäpapu mukaan lukien, sisältävät myös… (more)

Subjects/Keywords: Livsmedelsteknologi; Food Technology; Elintarviketeknologia

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APA (6th Edition):

Mörsky, T. (2015). Härkäpapu homeenkasvua estävänä tekijänä vehnäleivonnassa. (Masters Thesis). University of Helsinki. Retrieved from http://hdl.handle.net/10138/158990

Chicago Manual of Style (16th Edition):

Mörsky, Tiia. “Härkäpapu homeenkasvua estävänä tekijänä vehnäleivonnassa.” 2015. Masters Thesis, University of Helsinki. Accessed November 19, 2019. http://hdl.handle.net/10138/158990.

MLA Handbook (7th Edition):

Mörsky, Tiia. “Härkäpapu homeenkasvua estävänä tekijänä vehnäleivonnassa.” 2015. Web. 19 Nov 2019.

Vancouver:

Mörsky T. Härkäpapu homeenkasvua estävänä tekijänä vehnäleivonnassa. [Internet] [Masters thesis]. University of Helsinki; 2015. [cited 2019 Nov 19]. Available from: http://hdl.handle.net/10138/158990.

Council of Science Editors:

Mörsky T. Härkäpapu homeenkasvua estävänä tekijänä vehnäleivonnassa. [Masters Thesis]. University of Helsinki; 2015. Available from: http://hdl.handle.net/10138/158990


University of Helsinki

20. Coleman, Patience. Glycolytic potential in normal and Wooden-Breast affected pectoralis major muscles of five broiler hybrids.

Degree: Department of Food and Environmental Sciences; Helsingfors universitet, Agrikultur- och forstvetenskapliga fakulteten, Institutionen för livsmedels- och miljövetenskaper, 2015, University of Helsinki

 The glycolytic potential of muscles is a representation of the energy reserve of a muscle and takes into account all compounds that are present in… (more)

Subjects/Keywords: Livsmedelsteknologi; Food Technology; Elintarviketeknologia

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APA (6th Edition):

Coleman, P. (2015). Glycolytic potential in normal and Wooden-Breast affected pectoralis major muscles of five broiler hybrids. (Masters Thesis). University of Helsinki. Retrieved from http://hdl.handle.net/10138/157475

Chicago Manual of Style (16th Edition):

Coleman, Patience. “Glycolytic potential in normal and Wooden-Breast affected pectoralis major muscles of five broiler hybrids.” 2015. Masters Thesis, University of Helsinki. Accessed November 19, 2019. http://hdl.handle.net/10138/157475.

MLA Handbook (7th Edition):

Coleman, Patience. “Glycolytic potential in normal and Wooden-Breast affected pectoralis major muscles of five broiler hybrids.” 2015. Web. 19 Nov 2019.

Vancouver:

Coleman P. Glycolytic potential in normal and Wooden-Breast affected pectoralis major muscles of five broiler hybrids. [Internet] [Masters thesis]. University of Helsinki; 2015. [cited 2019 Nov 19]. Available from: http://hdl.handle.net/10138/157475.

Council of Science Editors:

Coleman P. Glycolytic potential in normal and Wooden-Breast affected pectoralis major muscles of five broiler hybrids. [Masters Thesis]. University of Helsinki; 2015. Available from: http://hdl.handle.net/10138/157475


University of Helsinki

21. Penttinen, Elina. Elintarvikearomien herättämät mielikuvat kuluttajissa.

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

 Tutkielman kirjallisuuskatsauksessa perehdyttiin aromien herättämiin mielikuviin ja tunteita analysoiviin tutkimuksiin. Lisäksi selvitettiin, onko aromeilla vaikutusta stressiin tai työmuistiin, ja millaisilla menetelmillä niitä on tutkittu. Tutkimuksen… (more)

Subjects/Keywords: Elintarviketeknologia; Food Technology; Livsmedelsteknologi

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APA (6th Edition):

Penttinen, E. (2017). Elintarvikearomien herättämät mielikuvat kuluttajissa. (Masters Thesis). University of Helsinki. Retrieved from http://hdl.handle.net/10138/233309

Chicago Manual of Style (16th Edition):

Penttinen, Elina. “Elintarvikearomien herättämät mielikuvat kuluttajissa.” 2017. Masters Thesis, University of Helsinki. Accessed November 19, 2019. http://hdl.handle.net/10138/233309.

MLA Handbook (7th Edition):

Penttinen, Elina. “Elintarvikearomien herättämät mielikuvat kuluttajissa.” 2017. Web. 19 Nov 2019.

Vancouver:

Penttinen E. Elintarvikearomien herättämät mielikuvat kuluttajissa. [Internet] [Masters thesis]. University of Helsinki; 2017. [cited 2019 Nov 19]. Available from: http://hdl.handle.net/10138/233309.

Council of Science Editors:

Penttinen E. Elintarvikearomien herättämät mielikuvat kuluttajissa. [Masters Thesis]. University of Helsinki; 2017. Available from: http://hdl.handle.net/10138/233309


McGill University

22. Adedeji, Akinbode. Evaluation of different techniques for microstructural characterization of deep-fat fried foods.

Degree: PhD, Department of Bioresource Engineering, 2010, McGill University

This study investigated the use of different techniques in evaluating the microstructural characteristics of deep-fat fried chicken nuggets, and considered the effect of frying conditions… (more)

Subjects/Keywords: Agriculture - Food Science and Technology

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APA (6th Edition):

Adedeji, A. (2010). Evaluation of different techniques for microstructural characterization of deep-fat fried foods. (Doctoral Dissertation). McGill University. Retrieved from http://digitool.library.mcgill.ca/thesisfile92311.pdf

Chicago Manual of Style (16th Edition):

Adedeji, Akinbode. “Evaluation of different techniques for microstructural characterization of deep-fat fried foods.” 2010. Doctoral Dissertation, McGill University. Accessed November 19, 2019. http://digitool.library.mcgill.ca/thesisfile92311.pdf.

MLA Handbook (7th Edition):

Adedeji, Akinbode. “Evaluation of different techniques for microstructural characterization of deep-fat fried foods.” 2010. Web. 19 Nov 2019.

Vancouver:

Adedeji A. Evaluation of different techniques for microstructural characterization of deep-fat fried foods. [Internet] [Doctoral dissertation]. McGill University; 2010. [cited 2019 Nov 19]. Available from: http://digitool.library.mcgill.ca/thesisfile92311.pdf.

Council of Science Editors:

Adedeji A. Evaluation of different techniques for microstructural characterization of deep-fat fried foods. [Doctoral Dissertation]. McGill University; 2010. Available from: http://digitool.library.mcgill.ca/thesisfile92311.pdf


McGill University

23. Nwankpa, Chijioke. Physiochemical, morphological, pasting and softening kinetic properties of selected rice varieties from West-Africa.

Degree: MS, Department of Food Science and Agricultural Chemistry, 2014, McGill University

 The physicochemical, morphological, pasting and softening kinetics of rice varieties selected from West-African countries were investigated. The studies conducted were aimed at enhancing the adoption… (more)

Subjects/Keywords: Agriculture - Food Science and Technology

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APA (6th Edition):

Nwankpa, C. (2014). Physiochemical, morphological, pasting and softening kinetic properties of selected rice varieties from West-Africa. (Masters Thesis). McGill University. Retrieved from http://digitool.library.mcgill.ca/thesisfile121572.pdf

Chicago Manual of Style (16th Edition):

Nwankpa, Chijioke. “Physiochemical, morphological, pasting and softening kinetic properties of selected rice varieties from West-Africa.” 2014. Masters Thesis, McGill University. Accessed November 19, 2019. http://digitool.library.mcgill.ca/thesisfile121572.pdf.

MLA Handbook (7th Edition):

Nwankpa, Chijioke. “Physiochemical, morphological, pasting and softening kinetic properties of selected rice varieties from West-Africa.” 2014. Web. 19 Nov 2019.

Vancouver:

Nwankpa C. Physiochemical, morphological, pasting and softening kinetic properties of selected rice varieties from West-Africa. [Internet] [Masters thesis]. McGill University; 2014. [cited 2019 Nov 19]. Available from: http://digitool.library.mcgill.ca/thesisfile121572.pdf.

Council of Science Editors:

Nwankpa C. Physiochemical, morphological, pasting and softening kinetic properties of selected rice varieties from West-Africa. [Masters Thesis]. McGill University; 2014. Available from: http://digitool.library.mcgill.ca/thesisfile121572.pdf


McGill University

24. Arora, Jay. Evaluation and modeling thermal inactivation kinetics of «Clostridium difficile» in ground beef as influenced by fat content and strain.

Degree: MS, Department of Food Science and Agricultural Chemistry, 2015, McGill University

Food has been considered as a possible source of hyper-virulent and epidemic strains of C. difficile. This thesis research was aimed at evaluation of thermal… (more)

Subjects/Keywords: Agriculture - Food Science and Technology

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APA (6th Edition):

Arora, J. (2015). Evaluation and modeling thermal inactivation kinetics of «Clostridium difficile» in ground beef as influenced by fat content and strain. (Masters Thesis). McGill University. Retrieved from http://digitool.library.mcgill.ca/thesisfile130695.pdf

Chicago Manual of Style (16th Edition):

Arora, Jay. “Evaluation and modeling thermal inactivation kinetics of «Clostridium difficile» in ground beef as influenced by fat content and strain.” 2015. Masters Thesis, McGill University. Accessed November 19, 2019. http://digitool.library.mcgill.ca/thesisfile130695.pdf.

MLA Handbook (7th Edition):

Arora, Jay. “Evaluation and modeling thermal inactivation kinetics of «Clostridium difficile» in ground beef as influenced by fat content and strain.” 2015. Web. 19 Nov 2019.

Vancouver:

Arora J. Evaluation and modeling thermal inactivation kinetics of «Clostridium difficile» in ground beef as influenced by fat content and strain. [Internet] [Masters thesis]. McGill University; 2015. [cited 2019 Nov 19]. Available from: http://digitool.library.mcgill.ca/thesisfile130695.pdf.

Council of Science Editors:

Arora J. Evaluation and modeling thermal inactivation kinetics of «Clostridium difficile» in ground beef as influenced by fat content and strain. [Masters Thesis]. McGill University; 2015. Available from: http://digitool.library.mcgill.ca/thesisfile130695.pdf


McGill University

25. Vanga, Sai Kranthi Kumar. Thermal and electric field effects on peanut protein using molecular modeling and «in-vitro» digestibility.

Degree: MS, Department of Bioresource Engineering, 2015, McGill University

Food is a complex admixture of various components which are subjected to several processing techniques including thermal, chemical, mechanical, high pressure and irradiation treatments. These… (more)

Subjects/Keywords: Agriculture - Food Science and Technology

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APA (6th Edition):

Vanga, S. K. K. (2015). Thermal and electric field effects on peanut protein using molecular modeling and «in-vitro» digestibility. (Masters Thesis). McGill University. Retrieved from http://digitool.library.mcgill.ca/thesisfile132886.pdf

Chicago Manual of Style (16th Edition):

Vanga, Sai Kranthi Kumar. “Thermal and electric field effects on peanut protein using molecular modeling and «in-vitro» digestibility.” 2015. Masters Thesis, McGill University. Accessed November 19, 2019. http://digitool.library.mcgill.ca/thesisfile132886.pdf.

MLA Handbook (7th Edition):

Vanga, Sai Kranthi Kumar. “Thermal and electric field effects on peanut protein using molecular modeling and «in-vitro» digestibility.” 2015. Web. 19 Nov 2019.

Vancouver:

Vanga SKK. Thermal and electric field effects on peanut protein using molecular modeling and «in-vitro» digestibility. [Internet] [Masters thesis]. McGill University; 2015. [cited 2019 Nov 19]. Available from: http://digitool.library.mcgill.ca/thesisfile132886.pdf.

Council of Science Editors:

Vanga SKK. Thermal and electric field effects on peanut protein using molecular modeling and «in-vitro» digestibility. [Masters Thesis]. McGill University; 2015. Available from: http://digitool.library.mcgill.ca/thesisfile132886.pdf


McGill University

26. Arora, Jaideep. Effect of formulation and pH on rheological properties, particle size distribution, and stability of oil-in-water beverage emulsions.

Degree: MS, Department of Food Science and Agricultural Chemistry, 2010, McGill University

Beverage emulsions are oil-in-water (o/w) emulsions prepared by dispensing vegetable oils in an aqueous base containing hydrocolloids, preservatives, acid and colors. Stability of such emulsions,… (more)

Subjects/Keywords: Agriculture - Food Science and Technology

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APA (6th Edition):

Arora, J. (2010). Effect of formulation and pH on rheological properties, particle size distribution, and stability of oil-in-water beverage emulsions. (Masters Thesis). McGill University. Retrieved from http://digitool.library.mcgill.ca/thesisfile86952.pdf

Chicago Manual of Style (16th Edition):

Arora, Jaideep. “Effect of formulation and pH on rheological properties, particle size distribution, and stability of oil-in-water beverage emulsions.” 2010. Masters Thesis, McGill University. Accessed November 19, 2019. http://digitool.library.mcgill.ca/thesisfile86952.pdf.

MLA Handbook (7th Edition):

Arora, Jaideep. “Effect of formulation and pH on rheological properties, particle size distribution, and stability of oil-in-water beverage emulsions.” 2010. Web. 19 Nov 2019.

Vancouver:

Arora J. Effect of formulation and pH on rheological properties, particle size distribution, and stability of oil-in-water beverage emulsions. [Internet] [Masters thesis]. McGill University; 2010. [cited 2019 Nov 19]. Available from: http://digitool.library.mcgill.ca/thesisfile86952.pdf.

Council of Science Editors:

Arora J. Effect of formulation and pH on rheological properties, particle size distribution, and stability of oil-in-water beverage emulsions. [Masters Thesis]. McGill University; 2010. Available from: http://digitool.library.mcgill.ca/thesisfile86952.pdf


McGill University

27. Park, Sung-Hoon. Expression and characterization of an extremely thermostable Beta Glycosidase (Mannosidase) from the hyperthermophilic Aracheon Pyrococcus Furiosus DSM3638 and mutation studies in the active site.

Degree: PhD, Department of Food Science and Agricultural Chemistry, 2011, McGill University

 Genomic analysis of the hyperthermophilic archaeon Pyrococcus furiosus revealed the presence of an open reading frame (ORF PF0356) similar to the enzymes in glycoside hydrolase… (more)

Subjects/Keywords: Agriculture - Food Science and Technology

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APA (6th Edition):

Park, S. (2011). Expression and characterization of an extremely thermostable Beta Glycosidase (Mannosidase) from the hyperthermophilic Aracheon Pyrococcus Furiosus DSM3638 and mutation studies in the active site. (Doctoral Dissertation). McGill University. Retrieved from http://digitool.library.mcgill.ca/thesisfile97062.pdf

Chicago Manual of Style (16th Edition):

Park, Sung-Hoon. “Expression and characterization of an extremely thermostable Beta Glycosidase (Mannosidase) from the hyperthermophilic Aracheon Pyrococcus Furiosus DSM3638 and mutation studies in the active site.” 2011. Doctoral Dissertation, McGill University. Accessed November 19, 2019. http://digitool.library.mcgill.ca/thesisfile97062.pdf.

MLA Handbook (7th Edition):

Park, Sung-Hoon. “Expression and characterization of an extremely thermostable Beta Glycosidase (Mannosidase) from the hyperthermophilic Aracheon Pyrococcus Furiosus DSM3638 and mutation studies in the active site.” 2011. Web. 19 Nov 2019.

Vancouver:

Park S. Expression and characterization of an extremely thermostable Beta Glycosidase (Mannosidase) from the hyperthermophilic Aracheon Pyrococcus Furiosus DSM3638 and mutation studies in the active site. [Internet] [Doctoral dissertation]. McGill University; 2011. [cited 2019 Nov 19]. Available from: http://digitool.library.mcgill.ca/thesisfile97062.pdf.

Council of Science Editors:

Park S. Expression and characterization of an extremely thermostable Beta Glycosidase (Mannosidase) from the hyperthermophilic Aracheon Pyrococcus Furiosus DSM3638 and mutation studies in the active site. [Doctoral Dissertation]. McGill University; 2011. Available from: http://digitool.library.mcgill.ca/thesisfile97062.pdf


McGill University

28. Inthanavong, Lotthida. Production and characterization of the fructosyltransferase (levansucrase) from geobacillus stearothermophilus and its application in the synthesis of novel fructooligosaccharides.

Degree: MS, Department of Food Science and Agricultural Chemistry, 2011, McGill University

The production of the fructosyltransferase (levansucrase) by the thermophilic strain Geobacillus stearothermophilus was investigated at 55 °C over a 32 hr-fermentation time course in a… (more)

Subjects/Keywords: Agriculture - Food Science and Technology

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APA (6th Edition):

Inthanavong, L. (2011). Production and characterization of the fructosyltransferase (levansucrase) from geobacillus stearothermophilus and its application in the synthesis of novel fructooligosaccharides. (Masters Thesis). McGill University. Retrieved from http://digitool.library.mcgill.ca/thesisfile97041.pdf

Chicago Manual of Style (16th Edition):

Inthanavong, Lotthida. “Production and characterization of the fructosyltransferase (levansucrase) from geobacillus stearothermophilus and its application in the synthesis of novel fructooligosaccharides.” 2011. Masters Thesis, McGill University. Accessed November 19, 2019. http://digitool.library.mcgill.ca/thesisfile97041.pdf.

MLA Handbook (7th Edition):

Inthanavong, Lotthida. “Production and characterization of the fructosyltransferase (levansucrase) from geobacillus stearothermophilus and its application in the synthesis of novel fructooligosaccharides.” 2011. Web. 19 Nov 2019.

Vancouver:

Inthanavong L. Production and characterization of the fructosyltransferase (levansucrase) from geobacillus stearothermophilus and its application in the synthesis of novel fructooligosaccharides. [Internet] [Masters thesis]. McGill University; 2011. [cited 2019 Nov 19]. Available from: http://digitool.library.mcgill.ca/thesisfile97041.pdf.

Council of Science Editors:

Inthanavong L. Production and characterization of the fructosyltransferase (levansucrase) from geobacillus stearothermophilus and its application in the synthesis of novel fructooligosaccharides. [Masters Thesis]. McGill University; 2011. Available from: http://digitool.library.mcgill.ca/thesisfile97041.pdf


McGill University

29. Alturaihi, Haydar. Biocatalysis of lipoxygenase in a model system using selected organic solvent media.

Degree: MS, Department of Food Science and Agricultural Chemistry, 2011, McGill University

The biocatalysis of commercially purified soybean lipoxygenase (LOX-1B: EC 1.13.11.12) in ternary micellar and neat organic solvent media, using linoleic acid as a substrate model,… (more)

Subjects/Keywords: Agriculture - Food Science and Technology

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APA (6th Edition):

Alturaihi, H. (2011). Biocatalysis of lipoxygenase in a model system using selected organic solvent media. (Masters Thesis). McGill University. Retrieved from http://digitool.library.mcgill.ca/thesisfile96760.pdf

Chicago Manual of Style (16th Edition):

Alturaihi, Haydar. “Biocatalysis of lipoxygenase in a model system using selected organic solvent media.” 2011. Masters Thesis, McGill University. Accessed November 19, 2019. http://digitool.library.mcgill.ca/thesisfile96760.pdf.

MLA Handbook (7th Edition):

Alturaihi, Haydar. “Biocatalysis of lipoxygenase in a model system using selected organic solvent media.” 2011. Web. 19 Nov 2019.

Vancouver:

Alturaihi H. Biocatalysis of lipoxygenase in a model system using selected organic solvent media. [Internet] [Masters thesis]. McGill University; 2011. [cited 2019 Nov 19]. Available from: http://digitool.library.mcgill.ca/thesisfile96760.pdf.

Council of Science Editors:

Alturaihi H. Biocatalysis of lipoxygenase in a model system using selected organic solvent media. [Masters Thesis]. McGill University; 2011. Available from: http://digitool.library.mcgill.ca/thesisfile96760.pdf


McGill University

30. Kannan, Shrikalaa. Radio frequency heating of shell eggs-a prelude.

Degree: MS, Department of Bioresource Engineering, 2012, McGill University

Owing to their rich nutritive value, eggs serve as potential hosts to pathogenic microbes like Salmonella enteritidis. Administering heat treatments is the best solution for… (more)

Subjects/Keywords: Agriculture - Food Science and Technology

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

APA (6th Edition):

Kannan, S. (2012). Radio frequency heating of shell eggs-a prelude. (Masters Thesis). McGill University. Retrieved from http://digitool.library.mcgill.ca/thesisfile106620.pdf

Chicago Manual of Style (16th Edition):

Kannan, Shrikalaa. “Radio frequency heating of shell eggs-a prelude.” 2012. Masters Thesis, McGill University. Accessed November 19, 2019. http://digitool.library.mcgill.ca/thesisfile106620.pdf.

MLA Handbook (7th Edition):

Kannan, Shrikalaa. “Radio frequency heating of shell eggs-a prelude.” 2012. Web. 19 Nov 2019.

Vancouver:

Kannan S. Radio frequency heating of shell eggs-a prelude. [Internet] [Masters thesis]. McGill University; 2012. [cited 2019 Nov 19]. Available from: http://digitool.library.mcgill.ca/thesisfile106620.pdf.

Council of Science Editors:

Kannan S. Radio frequency heating of shell eggs-a prelude. [Masters Thesis]. McGill University; 2012. Available from: http://digitool.library.mcgill.ca/thesisfile106620.pdf

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