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Dept: Food Science

You searched for subject:(Food technology). Showing records 1 – 14 of 14 total matches.

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Purdue University

1. 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 December 06, 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. 06 Dec 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 Dec 06]. 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


Purdue University

2. Allan, Matthew C. Characterization of water-solid interactions in crystalline ingredients and development of deliquescence measurement recommendations.

Degree: MS, Food Science, 2014, Purdue University

  There are five major mechanisms of water-solid interactions. The primary focus of this thesis was on two of these: deliquescence and hydrate formation. Many… (more)

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

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APA (6th Edition):

Allan, M. C. (2014). Characterization of water-solid interactions in crystalline ingredients and development of deliquescence measurement recommendations. (Thesis). Purdue University. Retrieved from http://docs.lib.purdue.edu/open_access_theses/718

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):

Allan, Matthew C. “Characterization of water-solid interactions in crystalline ingredients and development of deliquescence measurement recommendations.” 2014. Thesis, Purdue University. Accessed December 06, 2019. http://docs.lib.purdue.edu/open_access_theses/718.

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

MLA Handbook (7th Edition):

Allan, Matthew C. “Characterization of water-solid interactions in crystalline ingredients and development of deliquescence measurement recommendations.” 2014. Web. 06 Dec 2019.

Vancouver:

Allan MC. Characterization of water-solid interactions in crystalline ingredients and development of deliquescence measurement recommendations. [Internet] [Thesis]. Purdue University; 2014. [cited 2019 Dec 06]. Available from: http://docs.lib.purdue.edu/open_access_theses/718.

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

Council of Science Editors:

Allan MC. Characterization of water-solid interactions in crystalline ingredients and development of deliquescence measurement recommendations. [Thesis]. Purdue University; 2014. Available from: http://docs.lib.purdue.edu/open_access_theses/718

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


Rutgers University

3. Maldonado Ugaz, Jose Antonio, 1980-. Pressure non-uniformity in heterogeneous foods during high pressure processing.

Degree: PhD, Food Science, 2015, Rutgers University

High Pressure Processing (HPP) has gained acceptance as a technology that improves the safety of food products with minimal changes on its organoleptic properties. It… (more)

Subjects/Keywords: High pressure (Technology); Food industry and trade; Food processing machinery

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APA (6th Edition):

Maldonado Ugaz, Jose Antonio, 1. (2015). Pressure non-uniformity in heterogeneous foods during high pressure processing. (Doctoral Dissertation). Rutgers University. Retrieved from https://rucore.libraries.rutgers.edu/rutgers-lib/47473/

Chicago Manual of Style (16th Edition):

Maldonado Ugaz, Jose Antonio, 1980-. “Pressure non-uniformity in heterogeneous foods during high pressure processing.” 2015. Doctoral Dissertation, Rutgers University. Accessed December 06, 2019. https://rucore.libraries.rutgers.edu/rutgers-lib/47473/.

MLA Handbook (7th Edition):

Maldonado Ugaz, Jose Antonio, 1980-. “Pressure non-uniformity in heterogeneous foods during high pressure processing.” 2015. Web. 06 Dec 2019.

Vancouver:

Maldonado Ugaz, Jose Antonio 1. Pressure non-uniformity in heterogeneous foods during high pressure processing. [Internet] [Doctoral dissertation]. Rutgers University; 2015. [cited 2019 Dec 06]. Available from: https://rucore.libraries.rutgers.edu/rutgers-lib/47473/.

Council of Science Editors:

Maldonado Ugaz, Jose Antonio 1. Pressure non-uniformity in heterogeneous foods during high pressure processing. [Doctoral Dissertation]. Rutgers University; 2015. Available from: https://rucore.libraries.rutgers.edu/rutgers-lib/47473/


University of Minnesota

4. Mortenson, Aimee Kwong. Sucrose crystallinity quantification using FTIR spectroscopy.

Degree: MS, Food Science, 2014, University of Minnesota

 Understanding sucrose crystallinity is important especially as the food industry has reduced sugar content in products. Robust quantification methods determine crystallinity effects from formulation and/or… (more)

Subjects/Keywords: Crystallinity; DSC; FTIR spectroscopy; Inline technology; Quantification; Sucrose; Food science

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APA (6th Edition):

Mortenson, A. K. (2014). Sucrose crystallinity quantification using FTIR spectroscopy. (Masters Thesis). University of Minnesota. Retrieved from http://hdl.handle.net/11299/169992

Chicago Manual of Style (16th Edition):

Mortenson, Aimee Kwong. “Sucrose crystallinity quantification using FTIR spectroscopy.” 2014. Masters Thesis, University of Minnesota. Accessed December 06, 2019. http://hdl.handle.net/11299/169992.

MLA Handbook (7th Edition):

Mortenson, Aimee Kwong. “Sucrose crystallinity quantification using FTIR spectroscopy.” 2014. Web. 06 Dec 2019.

Vancouver:

Mortenson AK. Sucrose crystallinity quantification using FTIR spectroscopy. [Internet] [Masters thesis]. University of Minnesota; 2014. [cited 2019 Dec 06]. Available from: http://hdl.handle.net/11299/169992.

Council of Science Editors:

Mortenson AK. Sucrose crystallinity quantification using FTIR spectroscopy. [Masters Thesis]. University of Minnesota; 2014. Available from: http://hdl.handle.net/11299/169992


University of Illinois – Urbana-Champaign

5. El-Hamdy, Ali Hussein. High Performance Reverse Phase Chromatography of Triglycerides, Cholesterol and Cholesteryl Esters and Its Application in the Analysis of Natural and Oxidized Oils.

Degree: PhD, Food Science, 1981, University of Illinois – Urbana-Champaign

 This system of analysis was applied in the separation of the triglycerides of olive, soybean, palm and corn oils, lipoprotein and liver lipid cholesterol and… (more)

Subjects/Keywords: Agriculture; Food Science and Technology

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APA (6th Edition):

El-Hamdy, A. H. (1981). High Performance Reverse Phase Chromatography of Triglycerides, Cholesterol and Cholesteryl Esters and Its Application in the Analysis of Natural and Oxidized Oils. (Doctoral Dissertation). University of Illinois – Urbana-Champaign. Retrieved from http://hdl.handle.net/2142/66984

Chicago Manual of Style (16th Edition):

El-Hamdy, Ali Hussein. “High Performance Reverse Phase Chromatography of Triglycerides, Cholesterol and Cholesteryl Esters and Its Application in the Analysis of Natural and Oxidized Oils.” 1981. Doctoral Dissertation, University of Illinois – Urbana-Champaign. Accessed December 06, 2019. http://hdl.handle.net/2142/66984.

MLA Handbook (7th Edition):

El-Hamdy, Ali Hussein. “High Performance Reverse Phase Chromatography of Triglycerides, Cholesterol and Cholesteryl Esters and Its Application in the Analysis of Natural and Oxidized Oils.” 1981. Web. 06 Dec 2019.

Vancouver:

El-Hamdy AH. High Performance Reverse Phase Chromatography of Triglycerides, Cholesterol and Cholesteryl Esters and Its Application in the Analysis of Natural and Oxidized Oils. [Internet] [Doctoral dissertation]. University of Illinois – Urbana-Champaign; 1981. [cited 2019 Dec 06]. Available from: http://hdl.handle.net/2142/66984.

Council of Science Editors:

El-Hamdy AH. High Performance Reverse Phase Chromatography of Triglycerides, Cholesterol and Cholesteryl Esters and Its Application in the Analysis of Natural and Oxidized Oils. [Doctoral Dissertation]. University of Illinois – Urbana-Champaign; 1981. Available from: http://hdl.handle.net/2142/66984


Rutgers University

6. Lang, Jillian C. Tocopherol stability in controlled release packaging films:.

Degree: MS, Food Science, 2009, Rutgers University

 Increasing the shelf-life of packaged foods is of great interest to the food science community. Controlled release packaging (CRP) materials have been developed that are… (more)

Subjects/Keywords: Controlled release technology; Food – Packaging

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APA (6th Edition):

Lang, J. C. (2009). Tocopherol stability in controlled release packaging films:. (Masters Thesis). Rutgers University. Retrieved from http://hdl.rutgers.edu/1782.2/rucore10001600001.ETD.000051028

Chicago Manual of Style (16th Edition):

Lang, Jillian C. “Tocopherol stability in controlled release packaging films:.” 2009. Masters Thesis, Rutgers University. Accessed December 06, 2019. http://hdl.rutgers.edu/1782.2/rucore10001600001.ETD.000051028.

MLA Handbook (7th Edition):

Lang, Jillian C. “Tocopherol stability in controlled release packaging films:.” 2009. Web. 06 Dec 2019.

Vancouver:

Lang JC. Tocopherol stability in controlled release packaging films:. [Internet] [Masters thesis]. Rutgers University; 2009. [cited 2019 Dec 06]. Available from: http://hdl.rutgers.edu/1782.2/rucore10001600001.ETD.000051028.

Council of Science Editors:

Lang JC. Tocopherol stability in controlled release packaging films:. [Masters Thesis]. Rutgers University; 2009. Available from: http://hdl.rutgers.edu/1782.2/rucore10001600001.ETD.000051028


Rutgers University

7. Zhu, Xuntao. Development of target release rate concept for controlled release packaging:.

Degree: PhD, Food Science, 2008, Rutgers University

Controlled release packaging is a technology for producing a new generation of packaging materials which can release active compounds such as antioxidants or antimicrobials in… (more)

Subjects/Keywords: Controlled release technology; Food – Packaging

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APA (6th Edition):

Zhu, X. (2008). Development of target release rate concept for controlled release packaging:. (Doctoral Dissertation). Rutgers University. Retrieved from http://hdl.rutgers.edu/1782.2/rucore10001600001.ETD.000051770

Chicago Manual of Style (16th Edition):

Zhu, Xuntao. “Development of target release rate concept for controlled release packaging:.” 2008. Doctoral Dissertation, Rutgers University. Accessed December 06, 2019. http://hdl.rutgers.edu/1782.2/rucore10001600001.ETD.000051770.

MLA Handbook (7th Edition):

Zhu, Xuntao. “Development of target release rate concept for controlled release packaging:.” 2008. Web. 06 Dec 2019.

Vancouver:

Zhu X. Development of target release rate concept for controlled release packaging:. [Internet] [Doctoral dissertation]. Rutgers University; 2008. [cited 2019 Dec 06]. Available from: http://hdl.rutgers.edu/1782.2/rucore10001600001.ETD.000051770.

Council of Science Editors:

Zhu X. Development of target release rate concept for controlled release packaging:. [Doctoral Dissertation]. Rutgers University; 2008. Available from: http://hdl.rutgers.edu/1782.2/rucore10001600001.ETD.000051770


Purdue University

8. Cisse, Fatimata. African starchy foods, gastric emptying, and starch digestion in Malian stunted children.

Degree: PhD, Food Science, 2014, Purdue University

  Starch serves as the main energy source in cereal and tuber-rich diets, and its glycemic response profile has been associated with health-related conditions. Sorghum… (more)

Subjects/Keywords: African Studies; Agriculture; Food Science; Health Information Technology; Nutrition; Public Health

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APA (6th Edition):

Cisse, F. (2014). African starchy foods, gastric emptying, and starch digestion in Malian stunted children. (Doctoral Dissertation). Purdue University. Retrieved from https://docs.lib.purdue.edu/open_access_dissertations/247

Chicago Manual of Style (16th Edition):

Cisse, Fatimata. “African starchy foods, gastric emptying, and starch digestion in Malian stunted children.” 2014. Doctoral Dissertation, Purdue University. Accessed December 06, 2019. https://docs.lib.purdue.edu/open_access_dissertations/247.

MLA Handbook (7th Edition):

Cisse, Fatimata. “African starchy foods, gastric emptying, and starch digestion in Malian stunted children.” 2014. Web. 06 Dec 2019.

Vancouver:

Cisse F. African starchy foods, gastric emptying, and starch digestion in Malian stunted children. [Internet] [Doctoral dissertation]. Purdue University; 2014. [cited 2019 Dec 06]. Available from: https://docs.lib.purdue.edu/open_access_dissertations/247.

Council of Science Editors:

Cisse F. African starchy foods, gastric emptying, and starch digestion in Malian stunted children. [Doctoral Dissertation]. Purdue University; 2014. Available from: https://docs.lib.purdue.edu/open_access_dissertations/247

9. McKay, Krista Marie. Efficacy of advanced oxidation technology and lactic acid wash for controlling Escherichia coli O157:H7 in bagged baby spinach.

Degree: MS, Food Science, 2012, Kansas State University

 Escherichia coli O157:H7 outbreaks have been linked to leafy green produce and bagged spinach. The objective of this study was to evaluate a Photohydroionization (PHI)… (more)

Subjects/Keywords: Escherichia coli O157:H7; Bagged spinach; Lactic acid; Advanced oxidation technology; Produce; Food Science (0359); Microbiology (0410)

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APA (6th Edition):

McKay, K. M. (2012). Efficacy of advanced oxidation technology and lactic acid wash for controlling Escherichia coli O157:H7 in bagged baby spinach. (Masters Thesis). Kansas State University. Retrieved from http://hdl.handle.net/2097/14173

Chicago Manual of Style (16th Edition):

McKay, Krista Marie. “Efficacy of advanced oxidation technology and lactic acid wash for controlling Escherichia coli O157:H7 in bagged baby spinach.” 2012. Masters Thesis, Kansas State University. Accessed December 06, 2019. http://hdl.handle.net/2097/14173.

MLA Handbook (7th Edition):

McKay, Krista Marie. “Efficacy of advanced oxidation technology and lactic acid wash for controlling Escherichia coli O157:H7 in bagged baby spinach.” 2012. Web. 06 Dec 2019.

Vancouver:

McKay KM. Efficacy of advanced oxidation technology and lactic acid wash for controlling Escherichia coli O157:H7 in bagged baby spinach. [Internet] [Masters thesis]. Kansas State University; 2012. [cited 2019 Dec 06]. Available from: http://hdl.handle.net/2097/14173.

Council of Science Editors:

McKay KM. Efficacy of advanced oxidation technology and lactic acid wash for controlling Escherichia coli O157:H7 in bagged baby spinach. [Masters Thesis]. Kansas State University; 2012. Available from: http://hdl.handle.net/2097/14173

10. Khurana, Meenakshi, 1981-. Temperature distribution in vertical and horizontal high pressure vessels and its impact on food safety.

Degree: Food Science, 2012, Rutgers University

Subjects/Keywords: High pressure (Technology); Food industry and trade; Food – Quality; Food – Safety measures

…preservation and processing technology that can inactivate food borne pathogens and spoilage micro… …but it resurfaced in food industry as an emerging technology in the late 1980s. Between 1982… …lines) for water, obtained from Food Biotechnology and Food Engineering, TU, Berlin… …184 xxii LIST OF TABLES Table 1-1: Adiabatic compression heating values for selected food… …hydrostatic pressure processing (HHPP or HPP or HHP or Pascalization) is nonthermal food… 

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APA (6th Edition):

Khurana, Meenakshi, 1. (2012). Temperature distribution in vertical and horizontal high pressure vessels and its impact on food safety. (Thesis). Rutgers University. Retrieved from http://hdl.rutgers.edu/1782.1/rucore10001600001.ETD.000066842

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):

Khurana, Meenakshi, 1981-. “Temperature distribution in vertical and horizontal high pressure vessels and its impact on food safety.” 2012. Thesis, Rutgers University. Accessed December 06, 2019. http://hdl.rutgers.edu/1782.1/rucore10001600001.ETD.000066842.

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

MLA Handbook (7th Edition):

Khurana, Meenakshi, 1981-. “Temperature distribution in vertical and horizontal high pressure vessels and its impact on food safety.” 2012. Web. 06 Dec 2019.

Vancouver:

Khurana, Meenakshi 1. Temperature distribution in vertical and horizontal high pressure vessels and its impact on food safety. [Internet] [Thesis]. Rutgers University; 2012. [cited 2019 Dec 06]. Available from: http://hdl.rutgers.edu/1782.1/rucore10001600001.ETD.000066842.

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

Council of Science Editors:

Khurana, Meenakshi 1. Temperature distribution in vertical and horizontal high pressure vessels and its impact on food safety. [Thesis]. Rutgers University; 2012. Available from: http://hdl.rutgers.edu/1782.1/rucore10001600001.ETD.000066842

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

11. Ravi, Spurti, 1986-. Effects of controlled release packaging impregnated with mixed tocopherols on oxidative degradation in MRE choice spread.

Degree: MS, Food Science, 2012, Rutgers University

 MRE Choice Spread is a cheese spread variation containing large amounts of unsaturated lipids, which make lipid oxidation and development of rancidity the primary deterioration… (more)

Subjects/Keywords: Convenience foods; Controlled release technology; Food – Preservation; Process cheese

…79 Figure 38: Tocopherol migration in a model food system with CRP films… …88 Figure 39: Tocopherol migration from packaging films into real food systems… …under defined environmental conditions [1]. In the food industry, attaining a… …desired shelf life for any food commodity is of pressing concern as it is related to consumer… …satisfaction and economic profits. It depends on the food formulation, the packaging used and the… 

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APA (6th Edition):

Ravi, Spurti, 1. (2012). Effects of controlled release packaging impregnated with mixed tocopherols on oxidative degradation in MRE choice spread. (Masters Thesis). Rutgers University. Retrieved from http://hdl.rutgers.edu/1782.1/rucore10001600001.ETD.000065253

Chicago Manual of Style (16th Edition):

Ravi, Spurti, 1986-. “Effects of controlled release packaging impregnated with mixed tocopherols on oxidative degradation in MRE choice spread.” 2012. Masters Thesis, Rutgers University. Accessed December 06, 2019. http://hdl.rutgers.edu/1782.1/rucore10001600001.ETD.000065253.

MLA Handbook (7th Edition):

Ravi, Spurti, 1986-. “Effects of controlled release packaging impregnated with mixed tocopherols on oxidative degradation in MRE choice spread.” 2012. Web. 06 Dec 2019.

Vancouver:

Ravi, Spurti 1. Effects of controlled release packaging impregnated with mixed tocopherols on oxidative degradation in MRE choice spread. [Internet] [Masters thesis]. Rutgers University; 2012. [cited 2019 Dec 06]. Available from: http://hdl.rutgers.edu/1782.1/rucore10001600001.ETD.000065253.

Council of Science Editors:

Ravi, Spurti 1. Effects of controlled release packaging impregnated with mixed tocopherols on oxidative degradation in MRE choice spread. [Masters Thesis]. Rutgers University; 2012. Available from: http://hdl.rutgers.edu/1782.1/rucore10001600001.ETD.000065253

12. Balasubramanian, Aishwarya, 1981-. Predicting target release profile of antimicrobials from controlled release packaging.

Degree: Food Science, 2012, Rutgers University

Subjects/Keywords: Anti-infective agents; Controlled release technology; Food – Safety measures; Food – Packaging – Research

…adapted from "Antimicrobials in Food "[33])… …Figure 5: Mechanism of antimicrobial release from package into food… …40 Figure 8: General trend of antimicrobial release rate from package into food… …technology that uses packaging as a delivery system to release active compounds, such as… …antioxidants and antimicrobials, at a targeted rate to slow down reaction kinetics of food… 

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APA (6th Edition):

Balasubramanian, Aishwarya, 1. (2012). Predicting target release profile of antimicrobials from controlled release packaging. (Thesis). Rutgers University. Retrieved from http://hdl.rutgers.edu/1782.1/rucore10001600001.ETD.000065078

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):

Balasubramanian, Aishwarya, 1981-. “Predicting target release profile of antimicrobials from controlled release packaging.” 2012. Thesis, Rutgers University. Accessed December 06, 2019. http://hdl.rutgers.edu/1782.1/rucore10001600001.ETD.000065078.

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

MLA Handbook (7th Edition):

Balasubramanian, Aishwarya, 1981-. “Predicting target release profile of antimicrobials from controlled release packaging.” 2012. Web. 06 Dec 2019.

Vancouver:

Balasubramanian, Aishwarya 1. Predicting target release profile of antimicrobials from controlled release packaging. [Internet] [Thesis]. Rutgers University; 2012. [cited 2019 Dec 06]. Available from: http://hdl.rutgers.edu/1782.1/rucore10001600001.ETD.000065078.

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

Council of Science Editors:

Balasubramanian, Aishwarya 1. Predicting target release profile of antimicrobials from controlled release packaging. [Thesis]. Rutgers University; 2012. Available from: http://hdl.rutgers.edu/1782.1/rucore10001600001.ETD.000065078

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

13. Shen, Luni, 1985-. Effect of controlled release of tocopherol on lipid oxidation.

Degree: MS, Food Science, 2012, Rutgers University

 Lipid oxidation is one of the major problems affecting the shelf life of fatty foods. Controlled release packaging (CRP) is an innovative packaging technology that… (more)

Subjects/Keywords: Lipids – Research; Controlled release technology; Food – Preservation; Food – Vitamin E content

…17 Figure 10: Release mechanism of active compound from package to food… …70 x 1 1. INTRODUCTION Packaging provides different functions for food products… …physical force, environmental change and food degradation. Meanwhile, shelf life is a critical… …issue for food products, which is usually terminated by food degradation or severe… …environmental conditions. New packaging technologies utilize the packaging functions to prevent food… 

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APA (6th Edition):

Shen, Luni, 1. (2012). Effect of controlled release of tocopherol on lipid oxidation. (Masters Thesis). Rutgers University. Retrieved from http://hdl.rutgers.edu/1782.1/rucore10001600001.ETD.000064180

Chicago Manual of Style (16th Edition):

Shen, Luni, 1985-. “Effect of controlled release of tocopherol on lipid oxidation.” 2012. Masters Thesis, Rutgers University. Accessed December 06, 2019. http://hdl.rutgers.edu/1782.1/rucore10001600001.ETD.000064180.

MLA Handbook (7th Edition):

Shen, Luni, 1985-. “Effect of controlled release of tocopherol on lipid oxidation.” 2012. Web. 06 Dec 2019.

Vancouver:

Shen, Luni 1. Effect of controlled release of tocopherol on lipid oxidation. [Internet] [Masters thesis]. Rutgers University; 2012. [cited 2019 Dec 06]. Available from: http://hdl.rutgers.edu/1782.1/rucore10001600001.ETD.000064180.

Council of Science Editors:

Shen, Luni 1. Effect of controlled release of tocopherol on lipid oxidation. [Masters Thesis]. Rutgers University; 2012. Available from: http://hdl.rutgers.edu/1782.1/rucore10001600001.ETD.000064180


Stellenbosch University

14. Opperman, Willem Jacobus. Thin monolithic slow-release devices for optimum in-package preservation of export table grape varieties.

Degree: PhD, Food Science, 2002, Stellenbosch University

 ENGLISH ABSTRACT: Prototypes of a new polymer S02 gas-generating sheet for the control of Botrytis cinerea during the post-harvest storage of table grapes, were developed… (more)

Subjects/Keywords: Table grapes  – Preservation  – Packaging; Grapes  – Postharvest technology  – South Africa; Sulfur dioxide; Botrytis cinerea  – Control; Coating processes; Dissertations  – Food science; Uvasys SO2 sheet

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APA (6th Edition):

Opperman, W. J. (2002). Thin monolithic slow-release devices for optimum in-package preservation of export table grape varieties. (Doctoral Dissertation). Stellenbosch University. Retrieved from http://hdl.handle.net/10019.1/53189

Chicago Manual of Style (16th Edition):

Opperman, Willem Jacobus. “Thin monolithic slow-release devices for optimum in-package preservation of export table grape varieties.” 2002. Doctoral Dissertation, Stellenbosch University. Accessed December 06, 2019. http://hdl.handle.net/10019.1/53189.

MLA Handbook (7th Edition):

Opperman, Willem Jacobus. “Thin monolithic slow-release devices for optimum in-package preservation of export table grape varieties.” 2002. Web. 06 Dec 2019.

Vancouver:

Opperman WJ. Thin monolithic slow-release devices for optimum in-package preservation of export table grape varieties. [Internet] [Doctoral dissertation]. Stellenbosch University; 2002. [cited 2019 Dec 06]. Available from: http://hdl.handle.net/10019.1/53189.

Council of Science Editors:

Opperman WJ. Thin monolithic slow-release devices for optimum in-package preservation of export table grape varieties. [Doctoral Dissertation]. Stellenbosch University; 2002. Available from: http://hdl.handle.net/10019.1/53189

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