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You searched for subject:(Functional foods). Showing records 1 – 30 of 166 total matches.

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University of Toronto

1. Noorhosseini, Sheida. Evaluating the Prevalence, Nutritional Quality, and Marketing Characteristics of Nutritionally-enhanced Foods in Canada.

Degree: 2016, University of Toronto

Nutritionally-enhanced foods are a fast-growing sector of the global food industry. Concerns have been raised that the consumption of these products may have negative repercussions… (more)

Subjects/Keywords: fortified foods; functional foods; supplemented foods; 0570

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

APA (6th Edition):

Noorhosseini, S. (2016). Evaluating the Prevalence, Nutritional Quality, and Marketing Characteristics of Nutritionally-enhanced Foods in Canada. (Masters Thesis). University of Toronto. Retrieved from http://hdl.handle.net/1807/80354

Chicago Manual of Style (16th Edition):

Noorhosseini, Sheida. “Evaluating the Prevalence, Nutritional Quality, and Marketing Characteristics of Nutritionally-enhanced Foods in Canada.” 2016. Masters Thesis, University of Toronto. Accessed October 24, 2020. http://hdl.handle.net/1807/80354.

MLA Handbook (7th Edition):

Noorhosseini, Sheida. “Evaluating the Prevalence, Nutritional Quality, and Marketing Characteristics of Nutritionally-enhanced Foods in Canada.” 2016. Web. 24 Oct 2020.

Vancouver:

Noorhosseini S. Evaluating the Prevalence, Nutritional Quality, and Marketing Characteristics of Nutritionally-enhanced Foods in Canada. [Internet] [Masters thesis]. University of Toronto; 2016. [cited 2020 Oct 24]. Available from: http://hdl.handle.net/1807/80354.

Council of Science Editors:

Noorhosseini S. Evaluating the Prevalence, Nutritional Quality, and Marketing Characteristics of Nutritionally-enhanced Foods in Canada. [Masters Thesis]. University of Toronto; 2016. Available from: http://hdl.handle.net/1807/80354


University of Ghana

2. Mante, R.Y.A. Evaluation of Some Nutraceutical Properties of Lesser Known Functional Foods in Ghana .

Degree: 2019, University of Ghana

Functional foods are foods that possess other health benefits apart from their regular nutritional benefits. A functional food may contain nutraceutical properties, which have components,… (more)

Subjects/Keywords: Functional Foods; Bioactive Compounds; Phytochemicals

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APA (6th Edition):

Mante, R. Y. A. (2019). Evaluation of Some Nutraceutical Properties of Lesser Known Functional Foods in Ghana . (Masters Thesis). University of Ghana. Retrieved from http://ugspace.ug.edu.gh/handle/123456789/34746

Chicago Manual of Style (16th Edition):

Mante, R Y A. “Evaluation of Some Nutraceutical Properties of Lesser Known Functional Foods in Ghana .” 2019. Masters Thesis, University of Ghana. Accessed October 24, 2020. http://ugspace.ug.edu.gh/handle/123456789/34746.

MLA Handbook (7th Edition):

Mante, R Y A. “Evaluation of Some Nutraceutical Properties of Lesser Known Functional Foods in Ghana .” 2019. Web. 24 Oct 2020.

Vancouver:

Mante RYA. Evaluation of Some Nutraceutical Properties of Lesser Known Functional Foods in Ghana . [Internet] [Masters thesis]. University of Ghana; 2019. [cited 2020 Oct 24]. Available from: http://ugspace.ug.edu.gh/handle/123456789/34746.

Council of Science Editors:

Mante RYA. Evaluation of Some Nutraceutical Properties of Lesser Known Functional Foods in Ghana . [Masters Thesis]. University of Ghana; 2019. Available from: http://ugspace.ug.edu.gh/handle/123456789/34746


University of Missouri – Columbia

3. Datta, Abhinandya, 1987-. Functionality of Azadirachta indica A. Juss (neem) in beverages.

Degree: 2016, University of Missouri – Columbia

 A significant increase in the health consciousness of people all around the world has rekindled interest in age old medicinal systems such as Ayurveda and… (more)

Subjects/Keywords: Neem; Convenience foods; Functional foods  – Analysis; Beverages  – Therapeutic use

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APA (6th Edition):

Datta, Abhinandya, 1. (2016). Functionality of Azadirachta indica A. Juss (neem) in beverages. (Thesis). University of Missouri – Columbia. Retrieved from https://doi.org/10.32469/10355/59828

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):

Datta, Abhinandya, 1987-. “Functionality of Azadirachta indica A. Juss (neem) in beverages.” 2016. Thesis, University of Missouri – Columbia. Accessed October 24, 2020. https://doi.org/10.32469/10355/59828.

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

MLA Handbook (7th Edition):

Datta, Abhinandya, 1987-. “Functionality of Azadirachta indica A. Juss (neem) in beverages.” 2016. Web. 24 Oct 2020.

Vancouver:

Datta, Abhinandya 1. Functionality of Azadirachta indica A. Juss (neem) in beverages. [Internet] [Thesis]. University of Missouri – Columbia; 2016. [cited 2020 Oct 24]. Available from: https://doi.org/10.32469/10355/59828.

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

Council of Science Editors:

Datta, Abhinandya 1. Functionality of Azadirachta indica A. Juss (neem) in beverages. [Thesis]. University of Missouri – Columbia; 2016. Available from: https://doi.org/10.32469/10355/59828

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

4. Usharani R. Effect of Supplementation of Health Mix and Nutrition Education on the Health and Nutritional Status of Handloom Weavers;.

Degree: Health Foods, 2015, Avinashilingam Deemed University For Women

In India Handloom Industry is the second largest industry next to Agriculture providing livelihood to millions of weavers Handloom sector plays a very important role… (more)

Subjects/Keywords: Handloom weavers; non communicable diseases; functional foods

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APA (6th Edition):

R, U. (2015). Effect of Supplementation of Health Mix and Nutrition Education on the Health and Nutritional Status of Handloom Weavers;. (Thesis). Avinashilingam Deemed University For Women. Retrieved from http://shodhganga.inflibnet.ac.in/handle/10603/54378

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):

R, Usharani. “Effect of Supplementation of Health Mix and Nutrition Education on the Health and Nutritional Status of Handloom Weavers;.” 2015. Thesis, Avinashilingam Deemed University For Women. Accessed October 24, 2020. http://shodhganga.inflibnet.ac.in/handle/10603/54378.

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

MLA Handbook (7th Edition):

R, Usharani. “Effect of Supplementation of Health Mix and Nutrition Education on the Health and Nutritional Status of Handloom Weavers;.” 2015. Web. 24 Oct 2020.

Vancouver:

R U. Effect of Supplementation of Health Mix and Nutrition Education on the Health and Nutritional Status of Handloom Weavers;. [Internet] [Thesis]. Avinashilingam Deemed University For Women; 2015. [cited 2020 Oct 24]. Available from: http://shodhganga.inflibnet.ac.in/handle/10603/54378.

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

Council of Science Editors:

R U. Effect of Supplementation of Health Mix and Nutrition Education on the Health and Nutritional Status of Handloom Weavers;. [Thesis]. Avinashilingam Deemed University For Women; 2015. Available from: http://shodhganga.inflibnet.ac.in/handle/10603/54378

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


Rutgers University

5. No, Da Som. Development of nano-scale nutraceutical-laden edible films with improved antioxidant and antimicrobial effects for enhancement and monitoring of shelf-life and food quality.

Degree: PhD, Food Science, 2019, Rutgers University

 Edible films and coatings have been regaining interest due to consumer trends in natural, clean-label, and biodegradable materials in the past decades with increasing awareness… (more)

Subjects/Keywords: Nanoemulsion; Edible coatings  – Development; Functional foods

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APA (6th Edition):

No, D. S. (2019). Development of nano-scale nutraceutical-laden edible films with improved antioxidant and antimicrobial effects for enhancement and monitoring of shelf-life and food quality. (Doctoral Dissertation). Rutgers University. Retrieved from https://rucore.libraries.rutgers.edu/rutgers-lib/61831/

Chicago Manual of Style (16th Edition):

No, Da Som. “Development of nano-scale nutraceutical-laden edible films with improved antioxidant and antimicrobial effects for enhancement and monitoring of shelf-life and food quality.” 2019. Doctoral Dissertation, Rutgers University. Accessed October 24, 2020. https://rucore.libraries.rutgers.edu/rutgers-lib/61831/.

MLA Handbook (7th Edition):

No, Da Som. “Development of nano-scale nutraceutical-laden edible films with improved antioxidant and antimicrobial effects for enhancement and monitoring of shelf-life and food quality.” 2019. Web. 24 Oct 2020.

Vancouver:

No DS. Development of nano-scale nutraceutical-laden edible films with improved antioxidant and antimicrobial effects for enhancement and monitoring of shelf-life and food quality. [Internet] [Doctoral dissertation]. Rutgers University; 2019. [cited 2020 Oct 24]. Available from: https://rucore.libraries.rutgers.edu/rutgers-lib/61831/.

Council of Science Editors:

No DS. Development of nano-scale nutraceutical-laden edible films with improved antioxidant and antimicrobial effects for enhancement and monitoring of shelf-life and food quality. [Doctoral Dissertation]. Rutgers University; 2019. Available from: https://rucore.libraries.rutgers.edu/rutgers-lib/61831/

6. Baptista, Sofia Alexandra Esperança. Tendências de mercado - Bebidas funcionais.

Degree: 2013, Escola Superior de Hotelaria e Turismo do Estoril

O presente estudo teve como principais objectivos o conhecimento sobre a percepção dos consumidores portugueses sobre o tema Alimentos Funcionais e as motivações que levam… (more)

Subjects/Keywords: Alimentos funcionais; Bebidas funcionais; Tendências de mercado; Inovação; Functional foods; Functional drinks; Market trends; Innovation

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APA (6th Edition):

Baptista, S. A. E. (2013). Tendências de mercado - Bebidas funcionais. (Thesis). Escola Superior de Hotelaria e Turismo do Estoril. Retrieved from https://www.rcaap.pt/detail.jsp?id=oai:comum.rcaap.pt:10400.26/6295

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):

Baptista, Sofia Alexandra Esperança. “Tendências de mercado - Bebidas funcionais.” 2013. Thesis, Escola Superior de Hotelaria e Turismo do Estoril. Accessed October 24, 2020. https://www.rcaap.pt/detail.jsp?id=oai:comum.rcaap.pt:10400.26/6295.

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

MLA Handbook (7th Edition):

Baptista, Sofia Alexandra Esperança. “Tendências de mercado - Bebidas funcionais.” 2013. Web. 24 Oct 2020.

Vancouver:

Baptista SAE. Tendências de mercado - Bebidas funcionais. [Internet] [Thesis]. Escola Superior de Hotelaria e Turismo do Estoril; 2013. [cited 2020 Oct 24]. Available from: https://www.rcaap.pt/detail.jsp?id=oai:comum.rcaap.pt:10400.26/6295.

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

Council of Science Editors:

Baptista SAE. Tendências de mercado - Bebidas funcionais. [Thesis]. Escola Superior de Hotelaria e Turismo do Estoril; 2013. Available from: https://www.rcaap.pt/detail.jsp?id=oai:comum.rcaap.pt:10400.26/6295

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

7. Passos, Ana Rita Fernandes Brandão de. Alimentos funcionais com base em massas alimentícias.

Degree: 2014, Universidade Fernando Pessoa

Projeto de Pós-Graduação/Dissertação apresentado à Universidade Fernando Pessoa como parte dos requisitos para obtenção do grau de Mestre em Ciências Farmacêuticas

Alimentos funcionais atuam beneficamente,… (more)

Subjects/Keywords: Alimentos funcionais; Massas alimentícias; Doença celíaca; Functional foods; Pasta; Celiac disease

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APA (6th Edition):

Passos, A. R. F. B. d. (2014). Alimentos funcionais com base em massas alimentícias. (Thesis). Universidade Fernando Pessoa. Retrieved from http://www.rcaap.pt/detail.jsp?id=oai:bdigital.ufp.pt:10284/4836

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):

Passos, Ana Rita Fernandes Brandão de. “Alimentos funcionais com base em massas alimentícias.” 2014. Thesis, Universidade Fernando Pessoa. Accessed October 24, 2020. http://www.rcaap.pt/detail.jsp?id=oai:bdigital.ufp.pt:10284/4836.

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

MLA Handbook (7th Edition):

Passos, Ana Rita Fernandes Brandão de. “Alimentos funcionais com base em massas alimentícias.” 2014. Web. 24 Oct 2020.

Vancouver:

Passos ARFBd. Alimentos funcionais com base em massas alimentícias. [Internet] [Thesis]. Universidade Fernando Pessoa; 2014. [cited 2020 Oct 24]. Available from: http://www.rcaap.pt/detail.jsp?id=oai:bdigital.ufp.pt:10284/4836.

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

Council of Science Editors:

Passos ARFBd. Alimentos funcionais com base em massas alimentícias. [Thesis]. Universidade Fernando Pessoa; 2014. Available from: http://www.rcaap.pt/detail.jsp?id=oai:bdigital.ufp.pt:10284/4836

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

8. Hayanna Adlley Santos de Arruda. Desenvolvimento de Coalhada fermentada simbiótica sabor maracujá (Passiflora edulis).

Degree: 2013, Universidade Federal Rural de Pernambuco

Numerous functional products are commercially available and variety of products continues to expand. Much research in terms of probiotics and prebiotics are fermented products, as… (more)

Subjects/Keywords: Coalhada; Alimentos funcionais; TECNOLOGIA DE ALIMENTOS; Curd; Functional foods

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APA (6th Edition):

Arruda, H. A. S. d. (2013). Desenvolvimento de Coalhada fermentada simbiótica sabor maracujá (Passiflora edulis). (Thesis). Universidade Federal Rural de Pernambuco. Retrieved from http://200.17.137.108/tde_busca/arquivo.php?codArquivo=2032

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):

Arruda, Hayanna Adlley Santos de. “Desenvolvimento de Coalhada fermentada simbiótica sabor maracujá (Passiflora edulis).” 2013. Thesis, Universidade Federal Rural de Pernambuco. Accessed October 24, 2020. http://200.17.137.108/tde_busca/arquivo.php?codArquivo=2032.

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

MLA Handbook (7th Edition):

Arruda, Hayanna Adlley Santos de. “Desenvolvimento de Coalhada fermentada simbiótica sabor maracujá (Passiflora edulis).” 2013. Web. 24 Oct 2020.

Vancouver:

Arruda HASd. Desenvolvimento de Coalhada fermentada simbiótica sabor maracujá (Passiflora edulis). [Internet] [Thesis]. Universidade Federal Rural de Pernambuco; 2013. [cited 2020 Oct 24]. Available from: http://200.17.137.108/tde_busca/arquivo.php?codArquivo=2032.

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

Council of Science Editors:

Arruda HASd. Desenvolvimento de Coalhada fermentada simbiótica sabor maracujá (Passiflora edulis). [Thesis]. Universidade Federal Rural de Pernambuco; 2013. Available from: http://200.17.137.108/tde_busca/arquivo.php?codArquivo=2032

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


Ryerson University

9. Berry, Natasha. Development and stability of microemulsions as carriers for nutraceuticals.

Degree: 2011, Ryerson University

 The formulation and chacterisation of food-grade water-in-oil (s/o) microemulsions as carriers for bioactive molecules are studied. The microemulsions consisted of deionised water, polysorbate 80, soybean… (more)

Subjects/Keywords: Emulsions; Functional foods; Dietary supplements; Stabilizing agents; Solubilization

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APA (6th Edition):

Berry, N. (2011). Development and stability of microemulsions as carriers for nutraceuticals. (Thesis). Ryerson University. Retrieved from https://digital.library.ryerson.ca/islandora/object/RULA%3A1161

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):

Berry, Natasha. “Development and stability of microemulsions as carriers for nutraceuticals.” 2011. Thesis, Ryerson University. Accessed October 24, 2020. https://digital.library.ryerson.ca/islandora/object/RULA%3A1161.

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

MLA Handbook (7th Edition):

Berry, Natasha. “Development and stability of microemulsions as carriers for nutraceuticals.” 2011. Web. 24 Oct 2020.

Vancouver:

Berry N. Development and stability of microemulsions as carriers for nutraceuticals. [Internet] [Thesis]. Ryerson University; 2011. [cited 2020 Oct 24]. Available from: https://digital.library.ryerson.ca/islandora/object/RULA%3A1161.

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

Council of Science Editors:

Berry N. Development and stability of microemulsions as carriers for nutraceuticals. [Thesis]. Ryerson University; 2011. Available from: https://digital.library.ryerson.ca/islandora/object/RULA%3A1161

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


Universidade do Rio Grande do Norte

10. Araújo, Ana Luiza Macedo de. Jambolão (Syzygium cumini) desidratado por liofilização e secagem em leito de jorro: avaliação do impacto do processo de secagem e caracterização do potencial funcional do produto final .

Degree: 2014, Universidade do Rio Grande do Norte

 Tropical fruits have been extensively studied due to their functional potential attributed to the presence of natural bioactive compounds. The exotic fruit jambolan (Syzygium cumini)… (more)

Subjects/Keywords: Jambolão. Secagem. Bioativos. Alimentos funcionais; Jambolan. Drying. Bioactive. Functional foods

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APA (6th Edition):

Araújo, A. L. M. d. (2014). Jambolão (Syzygium cumini) desidratado por liofilização e secagem em leito de jorro: avaliação do impacto do processo de secagem e caracterização do potencial funcional do produto final . (Masters Thesis). Universidade do Rio Grande do Norte. Retrieved from http://repositorio.ufrn.br/handle/123456789/15857

Chicago Manual of Style (16th Edition):

Araújo, Ana Luiza Macedo de. “Jambolão (Syzygium cumini) desidratado por liofilização e secagem em leito de jorro: avaliação do impacto do processo de secagem e caracterização do potencial funcional do produto final .” 2014. Masters Thesis, Universidade do Rio Grande do Norte. Accessed October 24, 2020. http://repositorio.ufrn.br/handle/123456789/15857.

MLA Handbook (7th Edition):

Araújo, Ana Luiza Macedo de. “Jambolão (Syzygium cumini) desidratado por liofilização e secagem em leito de jorro: avaliação do impacto do processo de secagem e caracterização do potencial funcional do produto final .” 2014. Web. 24 Oct 2020.

Vancouver:

Araújo ALMd. Jambolão (Syzygium cumini) desidratado por liofilização e secagem em leito de jorro: avaliação do impacto do processo de secagem e caracterização do potencial funcional do produto final . [Internet] [Masters thesis]. Universidade do Rio Grande do Norte; 2014. [cited 2020 Oct 24]. Available from: http://repositorio.ufrn.br/handle/123456789/15857.

Council of Science Editors:

Araújo ALMd. Jambolão (Syzygium cumini) desidratado por liofilização e secagem em leito de jorro: avaliação do impacto do processo de secagem e caracterização do potencial funcional do produto final . [Masters Thesis]. Universidade do Rio Grande do Norte; 2014. Available from: http://repositorio.ufrn.br/handle/123456789/15857


Universidade do Rio Grande do Norte

11. Araújo, Ana Luiza Macedo de. Jambolão (Syzygium cumini) desidratado por liofilização e secagem em leito de jorro: avaliação do impacto do processo de secagem e caracterização do potencial funcional do produto final .

Degree: 2014, Universidade do Rio Grande do Norte

 Tropical fruits have been extensively studied due to their functional potential attributed to the presence of natural bioactive compounds. The exotic fruit jambolan (Syzygium cumini)… (more)

Subjects/Keywords: Jambolão. Secagem. Bioativos. Alimentos funcionais; Jambolan. Drying. Bioactive. Functional foods

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

APA (6th Edition):

Araújo, A. L. M. d. (2014). Jambolão (Syzygium cumini) desidratado por liofilização e secagem em leito de jorro: avaliação do impacto do processo de secagem e caracterização do potencial funcional do produto final . (Thesis). Universidade do Rio Grande do Norte. Retrieved from http://repositorio.ufrn.br/handle/123456789/15857

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):

Araújo, Ana Luiza Macedo de. “Jambolão (Syzygium cumini) desidratado por liofilização e secagem em leito de jorro: avaliação do impacto do processo de secagem e caracterização do potencial funcional do produto final .” 2014. Thesis, Universidade do Rio Grande do Norte. Accessed October 24, 2020. http://repositorio.ufrn.br/handle/123456789/15857.

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

MLA Handbook (7th Edition):

Araújo, Ana Luiza Macedo de. “Jambolão (Syzygium cumini) desidratado por liofilização e secagem em leito de jorro: avaliação do impacto do processo de secagem e caracterização do potencial funcional do produto final .” 2014. Web. 24 Oct 2020.

Vancouver:

Araújo ALMd. Jambolão (Syzygium cumini) desidratado por liofilização e secagem em leito de jorro: avaliação do impacto do processo de secagem e caracterização do potencial funcional do produto final . [Internet] [Thesis]. Universidade do Rio Grande do Norte; 2014. [cited 2020 Oct 24]. Available from: http://repositorio.ufrn.br/handle/123456789/15857.

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

Council of Science Editors:

Araújo ALMd. Jambolão (Syzygium cumini) desidratado por liofilização e secagem em leito de jorro: avaliação do impacto do processo de secagem e caracterização do potencial funcional do produto final . [Thesis]. Universidade do Rio Grande do Norte; 2014. Available from: http://repositorio.ufrn.br/handle/123456789/15857

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


Sardar Patel University

12. Dave, Neeta Rupesh. Honey as a nutraceutical ingredient for functional foods; -.

Degree: Home Science, 2011, Sardar Patel University

none newline

Bibliogrpahy given in the end.

Advisors/Committee Members: -.

Subjects/Keywords: functional foods; Honey; nutraceutical ingredient

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

APA (6th Edition):

Dave, N. R. (2011). Honey as a nutraceutical ingredient for functional foods; -. (Thesis). Sardar Patel University. Retrieved from http://shodhganga.inflibnet.ac.in/handle/10603/37181

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):

Dave, Neeta Rupesh. “Honey as a nutraceutical ingredient for functional foods; -.” 2011. Thesis, Sardar Patel University. Accessed October 24, 2020. http://shodhganga.inflibnet.ac.in/handle/10603/37181.

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

MLA Handbook (7th Edition):

Dave, Neeta Rupesh. “Honey as a nutraceutical ingredient for functional foods; -.” 2011. Web. 24 Oct 2020.

Vancouver:

Dave NR. Honey as a nutraceutical ingredient for functional foods; -. [Internet] [Thesis]. Sardar Patel University; 2011. [cited 2020 Oct 24]. Available from: http://shodhganga.inflibnet.ac.in/handle/10603/37181.

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

Council of Science Editors:

Dave NR. Honey as a nutraceutical ingredient for functional foods; -. [Thesis]. Sardar Patel University; 2011. Available from: http://shodhganga.inflibnet.ac.in/handle/10603/37181

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


University of Waikato

13. Johnson, Vanessa. Positioning Functional Foods for Sports Performance - A Case Study: A food producer's communication with external stakeholder groups .

Degree: 2011, University of Waikato

 Increased consumer and professional interest in healthy foods and beverages, coupled with recent advances in food science technology, have seen food-producing organisations create and market… (more)

Subjects/Keywords: Functional Foods; Food Producing-Organisations; External Communication; Sports People; Sports Performance

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APA (6th Edition):

Johnson, V. (2011). Positioning Functional Foods for Sports Performance - A Case Study: A food producer's communication with external stakeholder groups . (Masters Thesis). University of Waikato. Retrieved from http://hdl.handle.net/10289/5608

Chicago Manual of Style (16th Edition):

Johnson, Vanessa. “Positioning Functional Foods for Sports Performance - A Case Study: A food producer's communication with external stakeholder groups .” 2011. Masters Thesis, University of Waikato. Accessed October 24, 2020. http://hdl.handle.net/10289/5608.

MLA Handbook (7th Edition):

Johnson, Vanessa. “Positioning Functional Foods for Sports Performance - A Case Study: A food producer's communication with external stakeholder groups .” 2011. Web. 24 Oct 2020.

Vancouver:

Johnson V. Positioning Functional Foods for Sports Performance - A Case Study: A food producer's communication with external stakeholder groups . [Internet] [Masters thesis]. University of Waikato; 2011. [cited 2020 Oct 24]. Available from: http://hdl.handle.net/10289/5608.

Council of Science Editors:

Johnson V. Positioning Functional Foods for Sports Performance - A Case Study: A food producer's communication with external stakeholder groups . [Masters Thesis]. University of Waikato; 2011. Available from: http://hdl.handle.net/10289/5608


University of Guelph

14. Eldemnawy, Hebatullah. Evaluating different static in vitro digestion models and lipolysis profiles of single and double water/oil emulsions.

Degree: MS, Department of Food Science, 2015, University of Guelph

 In vitro lipolysis of single and double water/oil emulsions was studied to evaluate static in vitro digestion models. Two common static methods were evaluated; the… (more)

Subjects/Keywords: in vitro digestion; Calcium; pH-Stat; Double Emulsion; Functional Foods

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APA (6th Edition):

Eldemnawy, H. (2015). Evaluating different static in vitro digestion models and lipolysis profiles of single and double water/oil emulsions. (Masters Thesis). University of Guelph. Retrieved from https://atrium.lib.uoguelph.ca/xmlui/handle/10214/8978

Chicago Manual of Style (16th Edition):

Eldemnawy, Hebatullah. “Evaluating different static in vitro digestion models and lipolysis profiles of single and double water/oil emulsions.” 2015. Masters Thesis, University of Guelph. Accessed October 24, 2020. https://atrium.lib.uoguelph.ca/xmlui/handle/10214/8978.

MLA Handbook (7th Edition):

Eldemnawy, Hebatullah. “Evaluating different static in vitro digestion models and lipolysis profiles of single and double water/oil emulsions.” 2015. Web. 24 Oct 2020.

Vancouver:

Eldemnawy H. Evaluating different static in vitro digestion models and lipolysis profiles of single and double water/oil emulsions. [Internet] [Masters thesis]. University of Guelph; 2015. [cited 2020 Oct 24]. Available from: https://atrium.lib.uoguelph.ca/xmlui/handle/10214/8978.

Council of Science Editors:

Eldemnawy H. Evaluating different static in vitro digestion models and lipolysis profiles of single and double water/oil emulsions. [Masters Thesis]. University of Guelph; 2015. Available from: https://atrium.lib.uoguelph.ca/xmlui/handle/10214/8978

15. Zea OBANDO, Claudia Yamilet. Caractérisation et valorisation de microalgues tropicales : Characterization and valorization of tropicals microalgae.

Degree: Docteur es, Biotechnologies, 2015, Lorient

La biomasse des microalgues tropicales a des vertus naturelles qui peuvent être utilisées dans une large gamme de bioproduits. Leur valorisation peut permettre une production… (more)

Subjects/Keywords: Microlagues tropicales; Valorisation; Biotechnologies; Biomass energy; Microalgae; Functional foods; Antifouling; 660.6

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APA (6th Edition):

Zea OBANDO, C. Y. (2015). Caractérisation et valorisation de microalgues tropicales : Characterization and valorization of tropicals microalgae. (Doctoral Dissertation). Lorient. Retrieved from http://www.theses.fr/2015LORIS385

Chicago Manual of Style (16th Edition):

Zea OBANDO, Claudia Yamilet. “Caractérisation et valorisation de microalgues tropicales : Characterization and valorization of tropicals microalgae.” 2015. Doctoral Dissertation, Lorient. Accessed October 24, 2020. http://www.theses.fr/2015LORIS385.

MLA Handbook (7th Edition):

Zea OBANDO, Claudia Yamilet. “Caractérisation et valorisation de microalgues tropicales : Characterization and valorization of tropicals microalgae.” 2015. Web. 24 Oct 2020.

Vancouver:

Zea OBANDO CY. Caractérisation et valorisation de microalgues tropicales : Characterization and valorization of tropicals microalgae. [Internet] [Doctoral dissertation]. Lorient; 2015. [cited 2020 Oct 24]. Available from: http://www.theses.fr/2015LORIS385.

Council of Science Editors:

Zea OBANDO CY. Caractérisation et valorisation de microalgues tropicales : Characterization and valorization of tropicals microalgae. [Doctoral Dissertation]. Lorient; 2015. Available from: http://www.theses.fr/2015LORIS385


Cape Peninsula University of Technology

16. Van der Merwe, Sanette. Application of near infrared spectroscopy and chemometrics for the analysis of nutraceuticals in South Africa .

Degree: 2018, Cape Peninsula University of Technology

 The high demand of omega-3 fish oil nutraceuticals (dietary supplements) is due to the numerous health benefits contributed by the polyunsaturated fatty acids (PUFA’s). The… (more)

Subjects/Keywords: Functional foods  – Analysis; Infrared spectroscopy; Chemometrics; Oils and fats  – Analysis

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APA (6th Edition):

Van der Merwe, S. (2018). Application of near infrared spectroscopy and chemometrics for the analysis of nutraceuticals in South Africa . (Thesis). Cape Peninsula University of Technology. Retrieved from http://etd.cput.ac.za/handle/20.500.11838/2869

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):

Van der Merwe, Sanette. “Application of near infrared spectroscopy and chemometrics for the analysis of nutraceuticals in South Africa .” 2018. Thesis, Cape Peninsula University of Technology. Accessed October 24, 2020. http://etd.cput.ac.za/handle/20.500.11838/2869.

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

MLA Handbook (7th Edition):

Van der Merwe, Sanette. “Application of near infrared spectroscopy and chemometrics for the analysis of nutraceuticals in South Africa .” 2018. Web. 24 Oct 2020.

Vancouver:

Van der Merwe S. Application of near infrared spectroscopy and chemometrics for the analysis of nutraceuticals in South Africa . [Internet] [Thesis]. Cape Peninsula University of Technology; 2018. [cited 2020 Oct 24]. Available from: http://etd.cput.ac.za/handle/20.500.11838/2869.

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

Council of Science Editors:

Van der Merwe S. Application of near infrared spectroscopy and chemometrics for the analysis of nutraceuticals in South Africa . [Thesis]. Cape Peninsula University of Technology; 2018. Available from: http://etd.cput.ac.za/handle/20.500.11838/2869

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

17. Osterc, Matej. Informiranost študentov o pomenu mikrobiote in probiotikov za zdravje.

Degree: 2018, Univerza v Mariboru

Koristne mikrobne kulture so značilne za črevesno mikrofloro zdravih ljudi. Več kot 80 % celic imunskega sistema se nahaja v črevesju. Glavni namen uživanja probiotikov… (more)

Subjects/Keywords: probiotiki; mikrobiota; funkcionalna živila; črevesje; probiotics; microbiota; functional foods; intestine

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APA (6th Edition):

Osterc, M. (2018). Informiranost študentov o pomenu mikrobiote in probiotikov za zdravje. (Masters Thesis). Univerza v Mariboru. Retrieved from https://dk.um.si/IzpisGradiva.php?id=69867 ; https://dk.um.si/Dokument.php?id=122546&dn=

Chicago Manual of Style (16th Edition):

Osterc, Matej. “Informiranost študentov o pomenu mikrobiote in probiotikov za zdravje.” 2018. Masters Thesis, Univerza v Mariboru. Accessed October 24, 2020. https://dk.um.si/IzpisGradiva.php?id=69867 ; https://dk.um.si/Dokument.php?id=122546&dn=.

MLA Handbook (7th Edition):

Osterc, Matej. “Informiranost študentov o pomenu mikrobiote in probiotikov za zdravje.” 2018. Web. 24 Oct 2020.

Vancouver:

Osterc M. Informiranost študentov o pomenu mikrobiote in probiotikov za zdravje. [Internet] [Masters thesis]. Univerza v Mariboru; 2018. [cited 2020 Oct 24]. Available from: https://dk.um.si/IzpisGradiva.php?id=69867 ; https://dk.um.si/Dokument.php?id=122546&dn=.

Council of Science Editors:

Osterc M. Informiranost študentov o pomenu mikrobiote in probiotikov za zdravje. [Masters Thesis]. Univerza v Mariboru; 2018. Available from: https://dk.um.si/IzpisGradiva.php?id=69867 ; https://dk.um.si/Dokument.php?id=122546&dn=


Karlstad University

18. Ehrnsperger, Katharina. Marketing of free-from products in Swedish bakeries and patisseries.

Degree: Karlstad Business School, 2015, Karlstad University

  Food trends are evolving in many ways and one of the biggest upcoming trends is the free-from diet, which represents products free from allergen… (more)

Subjects/Keywords: allergen free; bakery industry; free-from; functional foods; food intolerance; marketing

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APA (6th Edition):

Ehrnsperger, K. (2015). Marketing of free-from products in Swedish bakeries and patisseries. (Thesis). Karlstad University. Retrieved from http://urn.kb.se/resolve?urn=urn:nbn:se:kau:diva-36468

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):

Ehrnsperger, Katharina. “Marketing of free-from products in Swedish bakeries and patisseries.” 2015. Thesis, Karlstad University. Accessed October 24, 2020. http://urn.kb.se/resolve?urn=urn:nbn:se:kau:diva-36468.

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

MLA Handbook (7th Edition):

Ehrnsperger, Katharina. “Marketing of free-from products in Swedish bakeries and patisseries.” 2015. Web. 24 Oct 2020.

Vancouver:

Ehrnsperger K. Marketing of free-from products in Swedish bakeries and patisseries. [Internet] [Thesis]. Karlstad University; 2015. [cited 2020 Oct 24]. Available from: http://urn.kb.se/resolve?urn=urn:nbn:se:kau:diva-36468.

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

Council of Science Editors:

Ehrnsperger K. Marketing of free-from products in Swedish bakeries and patisseries. [Thesis]. Karlstad University; 2015. Available from: http://urn.kb.se/resolve?urn=urn:nbn:se:kau:diva-36468

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

19. Zychowski, Lisa. Effect of phytosterol enrichment on the crystallisation, physiochemical, and interfacial behaviour of bulk and emulsified milk fat triacylglycerol matrices.

Degree: 2018, University College Cork

 Phytosterols possess the ability to significantly lower levels of low-density lipoprotein (LDL) cholesterol in the blood, but their bioaccessibility is dependent upon the solubility of… (more)

Subjects/Keywords: β-sitosterol; Emulsion; Phytosterols; Milk fat; Functional foods; X-ray diffraction

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APA (6th Edition):

Zychowski, L. (2018). Effect of phytosterol enrichment on the crystallisation, physiochemical, and interfacial behaviour of bulk and emulsified milk fat triacylglycerol matrices. (Thesis). University College Cork. Retrieved from http://hdl.handle.net/10468/5466

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):

Zychowski, Lisa. “Effect of phytosterol enrichment on the crystallisation, physiochemical, and interfacial behaviour of bulk and emulsified milk fat triacylglycerol matrices.” 2018. Thesis, University College Cork. Accessed October 24, 2020. http://hdl.handle.net/10468/5466.

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

MLA Handbook (7th Edition):

Zychowski, Lisa. “Effect of phytosterol enrichment on the crystallisation, physiochemical, and interfacial behaviour of bulk and emulsified milk fat triacylglycerol matrices.” 2018. Web. 24 Oct 2020.

Vancouver:

Zychowski L. Effect of phytosterol enrichment on the crystallisation, physiochemical, and interfacial behaviour of bulk and emulsified milk fat triacylglycerol matrices. [Internet] [Thesis]. University College Cork; 2018. [cited 2020 Oct 24]. Available from: http://hdl.handle.net/10468/5466.

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

Council of Science Editors:

Zychowski L. Effect of phytosterol enrichment on the crystallisation, physiochemical, and interfacial behaviour of bulk and emulsified milk fat triacylglycerol matrices. [Thesis]. University College Cork; 2018. Available from: http://hdl.handle.net/10468/5466

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


University of Tasmania

20. Blackhall, ML. Are Tasmanian sweet cherries effective functional foods?.

Degree: 2019, University of Tasmania

 ({Background}) ({and}) ({Aims}) Sweet cherries or Prunus avium L. are a rich source of anthocyanins, which are bioactive secondary metabolites of flavonoids. Determining the bioactivity… (more)

Subjects/Keywords: Anthocyanins; bioactive foods; inflammation; obesity; sweet cherries; functional food

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APA (6th Edition):

Blackhall, M. (2019). Are Tasmanian sweet cherries effective functional foods?. (Thesis). University of Tasmania. Retrieved from https://eprints.utas.edu.au/32534/1/Blackhall_whole_thesis.pdf ; Blackhall, ML ORCID: 0000-0002-9873-2845 <https://orcid.org/0000-0002-9873-2845> 2019 , 'Are Tasmanian sweet cherries effective functional foods?', PhD thesis, University of Tasmania.

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):

Blackhall, ML. “Are Tasmanian sweet cherries effective functional foods?.” 2019. Thesis, University of Tasmania. Accessed October 24, 2020. https://eprints.utas.edu.au/32534/1/Blackhall_whole_thesis.pdf ; Blackhall, ML ORCID: 0000-0002-9873-2845 <https://orcid.org/0000-0002-9873-2845> 2019 , 'Are Tasmanian sweet cherries effective functional foods?', PhD thesis, University of Tasmania..

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

MLA Handbook (7th Edition):

Blackhall, ML. “Are Tasmanian sweet cherries effective functional foods?.” 2019. Web. 24 Oct 2020.

Vancouver:

Blackhall M. Are Tasmanian sweet cherries effective functional foods?. [Internet] [Thesis]. University of Tasmania; 2019. [cited 2020 Oct 24]. Available from: https://eprints.utas.edu.au/32534/1/Blackhall_whole_thesis.pdf ; Blackhall, ML ORCID: 0000-0002-9873-2845 <https://orcid.org/0000-0002-9873-2845> 2019 , 'Are Tasmanian sweet cherries effective functional foods?', PhD thesis, University of Tasmania..

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

Council of Science Editors:

Blackhall M. Are Tasmanian sweet cherries effective functional foods?. [Thesis]. University of Tasmania; 2019. Available from: https://eprints.utas.edu.au/32534/1/Blackhall_whole_thesis.pdf ; Blackhall, ML ORCID: 0000-0002-9873-2845 <https://orcid.org/0000-0002-9873-2845> 2019 , 'Are Tasmanian sweet cherries effective functional foods?', PhD thesis, University of Tasmania.

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


Universidad de Navarra

21. [No author]. Design and evaluation of functional meat products .

Degree: 2014, Universidad de Navarra

 The meat industry has been traditionally one of the main sectors of food industry. An excess of meat products consumption has been related to an… (more)

Subjects/Keywords: Materias Investigacion::Farmacia; Functional foods; Mineral fraction; Antioxidants; Omega-3

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APA (6th Edition):

author], [. (2014). Design and evaluation of functional meat products . (Thesis). Universidad de Navarra. Retrieved from http://hdl.handle.net/10171/36094

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

Chicago Manual of Style (16th Edition):

author], [No. “Design and evaluation of functional meat products .” 2014. Thesis, Universidad de Navarra. Accessed October 24, 2020. http://hdl.handle.net/10171/36094.

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

MLA Handbook (7th Edition):

author], [No. “Design and evaluation of functional meat products .” 2014. Web. 24 Oct 2020.

Vancouver:

author] [. Design and evaluation of functional meat products . [Internet] [Thesis]. Universidad de Navarra; 2014. [cited 2020 Oct 24]. Available from: http://hdl.handle.net/10171/36094.

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

Council of Science Editors:

author] [. Design and evaluation of functional meat products . [Thesis]. Universidad de Navarra; 2014. Available from: http://hdl.handle.net/10171/36094

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

22. Pino, Alessandra. Lactobacillus rhamnosus GG: a versatile probiotic species for foods and human applications.

Degree: 2016, Università degli Studi di Catania

 The research described in this thesis aims to study the versatility of probiotic strains belonging to the Lactobacillus rhamnosus species in order to make renewed… (more)

Subjects/Keywords: Area 07 - Scienze agrarie e veterinarie; Lactobacilli, human microbiota, functional foods

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APA (6th Edition):

Pino, A. (2016). Lactobacillus rhamnosus GG: a versatile probiotic species for foods and human applications. (Thesis). Università degli Studi di Catania. Retrieved from http://hdl.handle.net/10761/4004

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):

Pino, Alessandra. “Lactobacillus rhamnosus GG: a versatile probiotic species for foods and human applications.” 2016. Thesis, Università degli Studi di Catania. Accessed October 24, 2020. http://hdl.handle.net/10761/4004.

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

MLA Handbook (7th Edition):

Pino, Alessandra. “Lactobacillus rhamnosus GG: a versatile probiotic species for foods and human applications.” 2016. Web. 24 Oct 2020.

Vancouver:

Pino A. Lactobacillus rhamnosus GG: a versatile probiotic species for foods and human applications. [Internet] [Thesis]. Università degli Studi di Catania; 2016. [cited 2020 Oct 24]. Available from: http://hdl.handle.net/10761/4004.

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

Council of Science Editors:

Pino A. Lactobacillus rhamnosus GG: a versatile probiotic species for foods and human applications. [Thesis]. Università degli Studi di Catania; 2016. Available from: http://hdl.handle.net/10761/4004

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


Louisiana State University

23. Rebello, Candida Joan. Comparison of the Effects of Two Oat-based Cereals on Appetite and Satiety, and the Effect of a Fat Emulsion of Appetite, Satiety, Food Intake, and Body Weight.

Degree: MS, Human Ecology, 2012, Louisiana State University

 The objective of these studies was to investigate the satiety effects of foods typically consumed as part of a breakfast meal, and a novel fat… (more)

Subjects/Keywords: dietary fiber; ileal brake; macronutrient composition; beta-glucan; functional foods

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APA (6th Edition):

Rebello, C. J. (2012). Comparison of the Effects of Two Oat-based Cereals on Appetite and Satiety, and the Effect of a Fat Emulsion of Appetite, Satiety, Food Intake, and Body Weight. (Masters Thesis). Louisiana State University. Retrieved from etd-08132012-134537 ; https://digitalcommons.lsu.edu/gradschool_theses/3961

Chicago Manual of Style (16th Edition):

Rebello, Candida Joan. “Comparison of the Effects of Two Oat-based Cereals on Appetite and Satiety, and the Effect of a Fat Emulsion of Appetite, Satiety, Food Intake, and Body Weight.” 2012. Masters Thesis, Louisiana State University. Accessed October 24, 2020. etd-08132012-134537 ; https://digitalcommons.lsu.edu/gradschool_theses/3961.

MLA Handbook (7th Edition):

Rebello, Candida Joan. “Comparison of the Effects of Two Oat-based Cereals on Appetite and Satiety, and the Effect of a Fat Emulsion of Appetite, Satiety, Food Intake, and Body Weight.” 2012. Web. 24 Oct 2020.

Vancouver:

Rebello CJ. Comparison of the Effects of Two Oat-based Cereals on Appetite and Satiety, and the Effect of a Fat Emulsion of Appetite, Satiety, Food Intake, and Body Weight. [Internet] [Masters thesis]. Louisiana State University; 2012. [cited 2020 Oct 24]. Available from: etd-08132012-134537 ; https://digitalcommons.lsu.edu/gradschool_theses/3961.

Council of Science Editors:

Rebello CJ. Comparison of the Effects of Two Oat-based Cereals on Appetite and Satiety, and the Effect of a Fat Emulsion of Appetite, Satiety, Food Intake, and Body Weight. [Masters Thesis]. Louisiana State University; 2012. Available from: etd-08132012-134537 ; https://digitalcommons.lsu.edu/gradschool_theses/3961


University of Guelph

24. Gamel, Tamer. Bioavailability and potential anti-oxidative and anti-inflammatory effects of purple wheat functional foods.

Degree: PhD, Department of Human Health and Nutritional Sciences, 2019, University of Guelph

 Purple wheat is a colored grain containing high levels of polyphenols which may contribute significantly to human health due to their anti-inflammatory and anti-oxidative stress… (more)

Subjects/Keywords: Purple wheat; Functional foods; bioavailability; Human clinical studies; oxidative stress; Inflammation

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APA (6th Edition):

Gamel, T. (2019). Bioavailability and potential anti-oxidative and anti-inflammatory effects of purple wheat functional foods. (Doctoral Dissertation). University of Guelph. Retrieved from https://atrium.lib.uoguelph.ca/xmlui/handle/10214/17261

Chicago Manual of Style (16th Edition):

Gamel, Tamer. “Bioavailability and potential anti-oxidative and anti-inflammatory effects of purple wheat functional foods.” 2019. Doctoral Dissertation, University of Guelph. Accessed October 24, 2020. https://atrium.lib.uoguelph.ca/xmlui/handle/10214/17261.

MLA Handbook (7th Edition):

Gamel, Tamer. “Bioavailability and potential anti-oxidative and anti-inflammatory effects of purple wheat functional foods.” 2019. Web. 24 Oct 2020.

Vancouver:

Gamel T. Bioavailability and potential anti-oxidative and anti-inflammatory effects of purple wheat functional foods. [Internet] [Doctoral dissertation]. University of Guelph; 2019. [cited 2020 Oct 24]. Available from: https://atrium.lib.uoguelph.ca/xmlui/handle/10214/17261.

Council of Science Editors:

Gamel T. Bioavailability and potential anti-oxidative and anti-inflammatory effects of purple wheat functional foods. [Doctoral Dissertation]. University of Guelph; 2019. Available from: https://atrium.lib.uoguelph.ca/xmlui/handle/10214/17261


Massey University

25. Taneja, Amit. Evaluation of functionality of commercial resistant starches in food systems.

Degree: Masters of Technology, 2005, Massey University

 The objective of this study was (i) to investigate the functional properties of commercial resistant starches in a fluid model food system, (ii) to determine… (more)

Subjects/Keywords: Starch; Functional foods; Soups

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APA (6th Edition):

Taneja, A. (2005). Evaluation of functionality of commercial resistant starches in food systems. (Masters Thesis). Massey University. Retrieved from http://hdl.handle.net/10179/11353

Chicago Manual of Style (16th Edition):

Taneja, Amit. “Evaluation of functionality of commercial resistant starches in food systems.” 2005. Masters Thesis, Massey University. Accessed October 24, 2020. http://hdl.handle.net/10179/11353.

MLA Handbook (7th Edition):

Taneja, Amit. “Evaluation of functionality of commercial resistant starches in food systems.” 2005. Web. 24 Oct 2020.

Vancouver:

Taneja A. Evaluation of functionality of commercial resistant starches in food systems. [Internet] [Masters thesis]. Massey University; 2005. [cited 2020 Oct 24]. Available from: http://hdl.handle.net/10179/11353.

Council of Science Editors:

Taneja A. Evaluation of functionality of commercial resistant starches in food systems. [Masters Thesis]. Massey University; 2005. Available from: http://hdl.handle.net/10179/11353


Massey University

26. Bisht, Akshay. Development of a novel functional yogurt containing anti-inflammatory bioactive compounds : a thesis submitted in partial fulfilment of the requirements for the degree of Master of Food Technology, Massey University, Albany, New Zealand. EMBARGOED until 28 June 2021.

Degree: 2019, Massey University

 The consumption of bioactive compounds is increasingly becoming popular due to their beneficial effects on health and wellbeing. The anti-inflammatory properties of bioactives such as… (more)

Subjects/Keywords: Yogurt; Coconut; Functional foods; Bioactive compounds; Curcumin; Chlorogenic acid; Therapeutic use

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

APA (6th Edition):

Bisht, A. (2019). Development of a novel functional yogurt containing anti-inflammatory bioactive compounds : a thesis submitted in partial fulfilment of the requirements for the degree of Master of Food Technology, Massey University, Albany, New Zealand. EMBARGOED until 28 June 2021. (Thesis). Massey University. Retrieved from http://hdl.handle.net/10179/15553

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):

Bisht, Akshay. “Development of a novel functional yogurt containing anti-inflammatory bioactive compounds : a thesis submitted in partial fulfilment of the requirements for the degree of Master of Food Technology, Massey University, Albany, New Zealand. EMBARGOED until 28 June 2021. ” 2019. Thesis, Massey University. Accessed October 24, 2020. http://hdl.handle.net/10179/15553.

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

MLA Handbook (7th Edition):

Bisht, Akshay. “Development of a novel functional yogurt containing anti-inflammatory bioactive compounds : a thesis submitted in partial fulfilment of the requirements for the degree of Master of Food Technology, Massey University, Albany, New Zealand. EMBARGOED until 28 June 2021. ” 2019. Web. 24 Oct 2020.

Vancouver:

Bisht A. Development of a novel functional yogurt containing anti-inflammatory bioactive compounds : a thesis submitted in partial fulfilment of the requirements for the degree of Master of Food Technology, Massey University, Albany, New Zealand. EMBARGOED until 28 June 2021. [Internet] [Thesis]. Massey University; 2019. [cited 2020 Oct 24]. Available from: http://hdl.handle.net/10179/15553.

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

Council of Science Editors:

Bisht A. Development of a novel functional yogurt containing anti-inflammatory bioactive compounds : a thesis submitted in partial fulfilment of the requirements for the degree of Master of Food Technology, Massey University, Albany, New Zealand. EMBARGOED until 28 June 2021. [Thesis]. Massey University; 2019. Available from: http://hdl.handle.net/10179/15553

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

27. Li, Ji, 1984-. Towards biopolymer platforms via small molecule crosslinking, organocatalytic ring-opening polymerization, and electrospinning.

Degree: Food Science, 2013, Rutgers University

Subjects/Keywords: Biopolymers; Functional foods; Electrospinning

…natural and organic personal care in 2010, a 7.1% increase from 2009. Also, functional food… …innovation, and consumers’ complicated requirements. For instance, curcumin, one multi-functional… …quantum dots (4) cannot be ignored by their contribution to functional particle… …chemical for dyeing in foods and fabrics in East Asia (Figure 1.1B) (8-9). It… …functional ligands, such as transferrin, KNOB protein, and PEG (39). The first two… 

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

APA (6th Edition):

Li, Ji, 1. (2013). Towards biopolymer platforms via small molecule crosslinking, organocatalytic ring-opening polymerization, and electrospinning. (Thesis). Rutgers University. Retrieved from http://hdl.rutgers.edu/1782.1/rucore10001600001.ETD.000068904

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):

Li, Ji, 1984-. “Towards biopolymer platforms via small molecule crosslinking, organocatalytic ring-opening polymerization, and electrospinning.” 2013. Thesis, Rutgers University. Accessed October 24, 2020. http://hdl.rutgers.edu/1782.1/rucore10001600001.ETD.000068904.

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

MLA Handbook (7th Edition):

Li, Ji, 1984-. “Towards biopolymer platforms via small molecule crosslinking, organocatalytic ring-opening polymerization, and electrospinning.” 2013. Web. 24 Oct 2020.

Vancouver:

Li, Ji 1. Towards biopolymer platforms via small molecule crosslinking, organocatalytic ring-opening polymerization, and electrospinning. [Internet] [Thesis]. Rutgers University; 2013. [cited 2020 Oct 24]. Available from: http://hdl.rutgers.edu/1782.1/rucore10001600001.ETD.000068904.

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

Council of Science Editors:

Li, Ji 1. Towards biopolymer platforms via small molecule crosslinking, organocatalytic ring-opening polymerization, and electrospinning. [Thesis]. Rutgers University; 2013. Available from: http://hdl.rutgers.edu/1782.1/rucore10001600001.ETD.000068904

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


The Ohio State University

28. Liu, Jingchen. The Effect of Safflower oil-Containing Soy Snack Pretzels on Abdominal Obesity and Dietary Patterns in Overweight Postmenopausal Women with Metabolic Syndrome.

Degree: MS, Allied Medical Professions, 2015, The Ohio State University

 Metabolic syndrome (MetS) refers to a cluster of interlinked components which interact with one another, resulting in elevated cardiovascular disease (CVD) risk and mortality. MetS… (more)

Subjects/Keywords: Nutrition; Metabolic Syndrome, Functional foods, soy, safflower oil

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

APA (6th Edition):

Liu, J. (2015). The Effect of Safflower oil-Containing Soy Snack Pretzels on Abdominal Obesity and Dietary Patterns in Overweight Postmenopausal Women with Metabolic Syndrome. (Masters Thesis). The Ohio State University. Retrieved from http://rave.ohiolink.edu/etdc/view?acc_num=osu1429190003

Chicago Manual of Style (16th Edition):

Liu, Jingchen. “The Effect of Safflower oil-Containing Soy Snack Pretzels on Abdominal Obesity and Dietary Patterns in Overweight Postmenopausal Women with Metabolic Syndrome.” 2015. Masters Thesis, The Ohio State University. Accessed October 24, 2020. http://rave.ohiolink.edu/etdc/view?acc_num=osu1429190003.

MLA Handbook (7th Edition):

Liu, Jingchen. “The Effect of Safflower oil-Containing Soy Snack Pretzels on Abdominal Obesity and Dietary Patterns in Overweight Postmenopausal Women with Metabolic Syndrome.” 2015. Web. 24 Oct 2020.

Vancouver:

Liu J. The Effect of Safflower oil-Containing Soy Snack Pretzels on Abdominal Obesity and Dietary Patterns in Overweight Postmenopausal Women with Metabolic Syndrome. [Internet] [Masters thesis]. The Ohio State University; 2015. [cited 2020 Oct 24]. Available from: http://rave.ohiolink.edu/etdc/view?acc_num=osu1429190003.

Council of Science Editors:

Liu J. The Effect of Safflower oil-Containing Soy Snack Pretzels on Abdominal Obesity and Dietary Patterns in Overweight Postmenopausal Women with Metabolic Syndrome. [Masters Thesis]. The Ohio State University; 2015. Available from: http://rave.ohiolink.edu/etdc/view?acc_num=osu1429190003

29. Mariana Buranelo Egea. Desenvolvimento de produto funcional : maçã desidratada contendo frutooligossacarídeos (FOS).

Degree: 2010, Universidade Estadual de Londrina

O processo osmótico é usado para a remoção de água do alimento e consiste da imersão do produto em soluções concentradas permitindo ao mesmo tempo… (more)

Subjects/Keywords: Maçã - Avaliação sensorial; Alimentos - Avaliação sensorial; Functional foods; Alimentos funcionais; Alimentos desidratados; Dehydrated foods; Apple; Sensory evaluation; Food; Sensory evaluation

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

APA (6th Edition):

Egea, M. B. (2010). Desenvolvimento de produto funcional : maçã desidratada contendo frutooligossacarídeos (FOS). (Thesis). Universidade Estadual de Londrina. Retrieved from http://www.bibliotecadigital.uel.br/document/?code=vtls000154570

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):

Egea, Mariana Buranelo. “Desenvolvimento de produto funcional : maçã desidratada contendo frutooligossacarídeos (FOS).” 2010. Thesis, Universidade Estadual de Londrina. Accessed October 24, 2020. http://www.bibliotecadigital.uel.br/document/?code=vtls000154570.

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

MLA Handbook (7th Edition):

Egea, Mariana Buranelo. “Desenvolvimento de produto funcional : maçã desidratada contendo frutooligossacarídeos (FOS).” 2010. Web. 24 Oct 2020.

Vancouver:

Egea MB. Desenvolvimento de produto funcional : maçã desidratada contendo frutooligossacarídeos (FOS). [Internet] [Thesis]. Universidade Estadual de Londrina; 2010. [cited 2020 Oct 24]. Available from: http://www.bibliotecadigital.uel.br/document/?code=vtls000154570.

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

Council of Science Editors:

Egea MB. Desenvolvimento de produto funcional : maçã desidratada contendo frutooligossacarídeos (FOS). [Thesis]. Universidade Estadual de Londrina; 2010. Available from: http://www.bibliotecadigital.uel.br/document/?code=vtls000154570

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


Michigan State University

30. Nsofor, Obianuju Nwamaka. Yogurt fortification with predigested/germinated whole soybean powder for enhanced therapeutic benefits.

Degree: PH. D., Food Science, 2008, Michigan State University

Subjects/Keywords: Yogurt; Enriched foods; Soybean industry; Functional foods; Isoflavones; Oligosaccharides

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

APA (6th Edition):

Nsofor, O. N. (2008). Yogurt fortification with predigested/germinated whole soybean powder for enhanced therapeutic benefits. (Doctoral Dissertation). Michigan State University. Retrieved from http://etd.lib.msu.edu/islandora/object/etd:16612

Chicago Manual of Style (16th Edition):

Nsofor, Obianuju Nwamaka. “Yogurt fortification with predigested/germinated whole soybean powder for enhanced therapeutic benefits.” 2008. Doctoral Dissertation, Michigan State University. Accessed October 24, 2020. http://etd.lib.msu.edu/islandora/object/etd:16612.

MLA Handbook (7th Edition):

Nsofor, Obianuju Nwamaka. “Yogurt fortification with predigested/germinated whole soybean powder for enhanced therapeutic benefits.” 2008. Web. 24 Oct 2020.

Vancouver:

Nsofor ON. Yogurt fortification with predigested/germinated whole soybean powder for enhanced therapeutic benefits. [Internet] [Doctoral dissertation]. Michigan State University; 2008. [cited 2020 Oct 24]. Available from: http://etd.lib.msu.edu/islandora/object/etd:16612.

Council of Science Editors:

Nsofor ON. Yogurt fortification with predigested/germinated whole soybean powder for enhanced therapeutic benefits. [Doctoral Dissertation]. Michigan State University; 2008. Available from: http://etd.lib.msu.edu/islandora/object/etd:16612

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