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You searched for subject:(Functional foods). Showing records 1 – 30 of 144 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 March 22, 2019. 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. 22 Mar 2019.

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 2019 Mar 22]. 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


Texas A&M University

2. Lowder, Austin C. Inclusion of Blended Lipid Solutions as Functional Ingredients to Alter the Fatty Acid Profile of Beef Patties.

Degree: 2010, Texas A&M University

 We hypothesized that beef patties formulated with the addition of a beef fat, plant oil and rosemary extract (antioxidant) blend would increase unsaturated fatty acid… (more)

Subjects/Keywords: beef patties; oil supplementation; functional foods

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APA (6th Edition):

Lowder, A. C. (2010). Inclusion of Blended Lipid Solutions as Functional Ingredients to Alter the Fatty Acid Profile of Beef Patties. (Thesis). Texas A&M University. Retrieved from http://hdl.handle.net/1969.1/ETD-TAMU-2009-08-2935

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):

Lowder, Austin C. “Inclusion of Blended Lipid Solutions as Functional Ingredients to Alter the Fatty Acid Profile of Beef Patties.” 2010. Thesis, Texas A&M University. Accessed March 22, 2019. http://hdl.handle.net/1969.1/ETD-TAMU-2009-08-2935.

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

MLA Handbook (7th Edition):

Lowder, Austin C. “Inclusion of Blended Lipid Solutions as Functional Ingredients to Alter the Fatty Acid Profile of Beef Patties.” 2010. Web. 22 Mar 2019.

Vancouver:

Lowder AC. Inclusion of Blended Lipid Solutions as Functional Ingredients to Alter the Fatty Acid Profile of Beef Patties. [Internet] [Thesis]. Texas A&M University; 2010. [cited 2019 Mar 22]. Available from: http://hdl.handle.net/1969.1/ETD-TAMU-2009-08-2935.

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

Council of Science Editors:

Lowder AC. Inclusion of Blended Lipid Solutions as Functional Ingredients to Alter the Fatty Acid Profile of Beef Patties. [Thesis]. Texas A&M University; 2010. Available from: http://hdl.handle.net/1969.1/ETD-TAMU-2009-08-2935

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

3. 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 March 22, 2019. 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. 22 Mar 2019.

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 2019 Mar 22]. 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


University of Saskatchewan

4. Zhang, Sidi. Trade barriers and functional foods — what are the forgone benefits?.

Degree: 2009, University of Saskatchewan

Functional foods provide positive externality benefits to society through the promotion of health benefits that lower the potential of illness for individual consumer and reduce… (more)

Subjects/Keywords: Foregone benefits; Functional foods; Trade barriers

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APA (6th Edition):

Zhang, S. (2009). Trade barriers and functional foods — what are the forgone benefits?. (Thesis). University of Saskatchewan. Retrieved from http://hdl.handle.net/10388/etd-03242009-193607

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):

Zhang, Sidi. “Trade barriers and functional foods — what are the forgone benefits?.” 2009. Thesis, University of Saskatchewan. Accessed March 22, 2019. http://hdl.handle.net/10388/etd-03242009-193607.

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

MLA Handbook (7th Edition):

Zhang, Sidi. “Trade barriers and functional foods — what are the forgone benefits?.” 2009. Web. 22 Mar 2019.

Vancouver:

Zhang S. Trade barriers and functional foods — what are the forgone benefits?. [Internet] [Thesis]. University of Saskatchewan; 2009. [cited 2019 Mar 22]. Available from: http://hdl.handle.net/10388/etd-03242009-193607.

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

Council of Science Editors:

Zhang S. Trade barriers and functional foods — what are the forgone benefits?. [Thesis]. University of Saskatchewan; 2009. Available from: http://hdl.handle.net/10388/etd-03242009-193607

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

5. 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 March 22, 2019. 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. 22 Mar 2019.

Vancouver:

Baptista SAE. Tendências de mercado - Bebidas funcionais. [Internet] [Thesis]. Escola Superior de Hotelaria e Turismo do Estoril; 2013. [cited 2019 Mar 22]. 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

6. 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 March 22, 2019. 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. 22 Mar 2019.

Vancouver:

Arruda HASd. Desenvolvimento de Coalhada fermentada simbiótica sabor maracujá (Passiflora edulis). [Internet] [Thesis]. Universidade Federal Rural de Pernambuco; 2013. [cited 2019 Mar 22]. 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

7. 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 March 22, 2019. 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. 22 Mar 2019.

Vancouver:

Osterc M. Informiranost študentov o pomenu mikrobiote in probiotikov za zdravje. [Internet] [Masters thesis]. Univerza v Mariboru; 2018. [cited 2019 Mar 22]. 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=

8. 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 March 22, 2019. 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. 22 Mar 2019.

Vancouver:

Pino A. Lactobacillus rhamnosus GG: a versatile probiotic species for foods and human applications. [Internet] [Thesis]. Università degli Studi di Catania; 2016. [cited 2019 Mar 22]. 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


Universidade do Rio Grande do Norte

9. 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 March 22, 2019. 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. 22 Mar 2019.

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 2019 Mar 22]. 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

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 · 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 March 22, 2019. 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. 22 Mar 2019.

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 2019 Mar 22]. 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

11. 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 (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 March 22, 2019. 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. 22 Mar 2019.

Vancouver:

Dave NR. Honey as a nutraceutical ingredient for functional foods; -. [Internet] [Thesis]. Sardar Patel University; 2011. [cited 2019 Mar 22]. 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 Guelph

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

Degree: 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 . (Thesis). University of Guelph. Retrieved from https://atrium.lib.uoguelph.ca/xmlui/handle/10214/8978

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):

Eldemnawy, Hebatullah. “Evaluating different static in vitro digestion models and lipolysis profiles of single and double water/oil emulsions .” 2015. Thesis, University of Guelph. Accessed March 22, 2019. https://atrium.lib.uoguelph.ca/xmlui/handle/10214/8978.

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

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. 22 Mar 2019.

Vancouver:

Eldemnawy H. Evaluating different static in vitro digestion models and lipolysis profiles of single and double water/oil emulsions . [Internet] [Thesis]. University of Guelph; 2015. [cited 2019 Mar 22]. Available from: https://atrium.lib.uoguelph.ca/xmlui/handle/10214/8978.

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

Council of Science Editors:

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

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

13. 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 March 22, 2019. 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. 22 Mar 2019.

Vancouver:

Passos ARFBd. Alimentos funcionais com base em massas alimentícias. [Internet] [Thesis]. Universidade Fernando Pessoa; 2014. [cited 2019 Mar 22]. 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


Louisiana State University

14. 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 March 22, 2019. 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. 22 Mar 2019.

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 2019 Mar 22]. 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 College Cork

15. 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 March 22, 2019. 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. 22 Mar 2019.

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 2019 Mar 22]. 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


Ryerson University

16. 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 March 22, 2019. 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. 22 Mar 2019.

Vancouver:

Berry N. Development and stability of microemulsions as carriers for nutraceuticals. [Internet] [Thesis]. Ryerson University; 2011. [cited 2019 Mar 22]. 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


University of Waikato

17. 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 March 22, 2019. 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. 22 Mar 2019.

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 2019 Mar 22]. 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


McGill University

18. Bai, Shan, 1976-. Biosynthesis of medium-long-medium type structured lipids using tricaprylin and trilinolenin as substrates.

Degree: MS, Department of Food Science and Agricultural Chemistry., 2009, McGill University

 Using tricaprylin (TC) and trilinolenin (TLN) as substrates, biosynthesis of medium-long-medium (MLM) type structured lipids (SLs), by Lipozyme IM from Rhizomucor meihei and Novozym 435… (more)

Subjects/Keywords: Functional foods.; Lipase  – Separation.; Triglycerides.

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APA (6th Edition):

Bai, Shan, 1. (2009). Biosynthesis of medium-long-medium type structured lipids using tricaprylin and trilinolenin as substrates. (Masters Thesis). McGill University. Retrieved from http://digitool.library.mcgill.ca/thesisfile111598.pdf

Chicago Manual of Style (16th Edition):

Bai, Shan, 1976-. “Biosynthesis of medium-long-medium type structured lipids using tricaprylin and trilinolenin as substrates.” 2009. Masters Thesis, McGill University. Accessed March 22, 2019. http://digitool.library.mcgill.ca/thesisfile111598.pdf.

MLA Handbook (7th Edition):

Bai, Shan, 1976-. “Biosynthesis of medium-long-medium type structured lipids using tricaprylin and trilinolenin as substrates.” 2009. Web. 22 Mar 2019.

Vancouver:

Bai, Shan 1. Biosynthesis of medium-long-medium type structured lipids using tricaprylin and trilinolenin as substrates. [Internet] [Masters thesis]. McGill University; 2009. [cited 2019 Mar 22]. Available from: http://digitool.library.mcgill.ca/thesisfile111598.pdf.

Council of Science Editors:

Bai, Shan 1. Biosynthesis of medium-long-medium type structured lipids using tricaprylin and trilinolenin as substrates. [Masters Thesis]. McGill University; 2009. Available from: http://digitool.library.mcgill.ca/thesisfile111598.pdf


Massey University

19. 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 March 22, 2019. http://hdl.handle.net/10179/11353.

MLA Handbook (7th Edition):

Taneja, Amit. “Evaluation of functionality of commercial resistant starches in food systems.” 2005. Web. 22 Mar 2019.

Vancouver:

Taneja A. Evaluation of functionality of commercial resistant starches in food systems. [Internet] [Masters thesis]. Massey University; 2005. [cited 2019 Mar 22]. 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


Karlstad University

20. 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 March 22, 2019. 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. 22 Mar 2019.

Vancouver:

Ehrnsperger K. Marketing of free-from products in Swedish bakeries and patisseries. [Internet] [Thesis]. Karlstad University; 2015. [cited 2019 Mar 22]. 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

21. 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 (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 March 22, 2019. 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. 22 Mar 2019.

Vancouver:

Li, Ji 1. Towards biopolymer platforms via small molecule crosslinking, organocatalytic ring-opening polymerization, and electrospinning. [Internet] [Thesis]. Rutgers University; 2013. [cited 2019 Mar 22]. 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

22. 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 March 22, 2019. 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. 22 Mar 2019.

Vancouver:

Zea OBANDO CY. Caractérisation et valorisation de microalgues tropicales : Characterization and valorization of tropicals microalgae. [Internet] [Doctoral dissertation]. Lorient; 2015. [cited 2019 Mar 22]. 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

23. Teixeira, Guilherme Marques. Benefits of a marine macroalgae enriched-diet on the biochemical status of the eyes and brain in fish exposed to formalin .

Degree: 2018, Universidade de Aveiro

 Many health benefits have been associated with bioactive compounds of marine macroalgae (MM), including protection against oxidative stress and synaptic loss that are hallmarks of… (more)

Subjects/Keywords: Macroalgae; Functional foods; Fish farming; Formalin; Neurosensory structures; Sparus aurata

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APA (6th Edition):

Teixeira, G. M. (2018). Benefits of a marine macroalgae enriched-diet on the biochemical status of the eyes and brain in fish exposed to formalin . (Thesis). Universidade de Aveiro. Retrieved from http://hdl.handle.net/10773/25370

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):

Teixeira, Guilherme Marques. “Benefits of a marine macroalgae enriched-diet on the biochemical status of the eyes and brain in fish exposed to formalin .” 2018. Thesis, Universidade de Aveiro. Accessed March 22, 2019. http://hdl.handle.net/10773/25370.

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

MLA Handbook (7th Edition):

Teixeira, Guilherme Marques. “Benefits of a marine macroalgae enriched-diet on the biochemical status of the eyes and brain in fish exposed to formalin .” 2018. Web. 22 Mar 2019.

Vancouver:

Teixeira GM. Benefits of a marine macroalgae enriched-diet on the biochemical status of the eyes and brain in fish exposed to formalin . [Internet] [Thesis]. Universidade de Aveiro; 2018. [cited 2019 Mar 22]. Available from: http://hdl.handle.net/10773/25370.

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

Council of Science Editors:

Teixeira GM. Benefits of a marine macroalgae enriched-diet on the biochemical status of the eyes and brain in fish exposed to formalin . [Thesis]. Universidade de Aveiro; 2018. Available from: http://hdl.handle.net/10773/25370

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

24. 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 (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 March 22, 2019. 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. 22 Mar 2019.

Vancouver:

Egea MB. Desenvolvimento de produto funcional : maçã desidratada contendo frutooligossacarídeos (FOS). [Internet] [Thesis]. Universidade Estadual de Londrina; 2010. [cited 2019 Mar 22]. 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


University of Georgia

25. Corey, Mark. Developing functional food products through novel processing, ingredient, and shelf stability evaluation.

Degree: PhD, Food Science, 2009, University of Georgia

 The purposes of this dissertation research were: 1) to develop new functional food products for consumers, 2) to evaluate processing or storage stability, antioxidant activity,… (more)

Subjects/Keywords: Functional foods; High pressure processing; Zygosaccharomyces bailii; Glycation; Sorghum; Procyanidin; High-procyanidin sorghum bran; Green tea; Apple; Polyphenolic compounds; Low moisture foods; Intermediate moisture foods; NMR; DSC; Water activity

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APA (6th Edition):

Corey, M. (2009). Developing functional food products through novel processing, ingredient, and shelf stability evaluation. (Doctoral Dissertation). University of Georgia. Retrieved from http://purl.galileo.usg.edu/uga_etd/corey_mark_e_200908_phd

Chicago Manual of Style (16th Edition):

Corey, Mark. “Developing functional food products through novel processing, ingredient, and shelf stability evaluation.” 2009. Doctoral Dissertation, University of Georgia. Accessed March 22, 2019. http://purl.galileo.usg.edu/uga_etd/corey_mark_e_200908_phd.

MLA Handbook (7th Edition):

Corey, Mark. “Developing functional food products through novel processing, ingredient, and shelf stability evaluation.” 2009. Web. 22 Mar 2019.

Vancouver:

Corey M. Developing functional food products through novel processing, ingredient, and shelf stability evaluation. [Internet] [Doctoral dissertation]. University of Georgia; 2009. [cited 2019 Mar 22]. Available from: http://purl.galileo.usg.edu/uga_etd/corey_mark_e_200908_phd.

Council of Science Editors:

Corey M. Developing functional food products through novel processing, ingredient, and shelf stability evaluation. [Doctoral Dissertation]. University of Georgia; 2009. Available from: http://purl.galileo.usg.edu/uga_etd/corey_mark_e_200908_phd


University of North Texas

26. Sneed, Wanda A. Knowledge synthesis in the biomedical literature: Nordihydroguaiaretic acid and breast cancer.

Degree: 2003, University of North Texas

 This dissertation refines knowledge synthesis from publicly accessible databases, based on the model of D.R. Swanson. Knowledge synthesis endeavors bring together two or more non-interactive… (more)

Subjects/Keywords: Breast  – Cancer  – Prevention.; Functional foods.; Medical literature.; Nordihydroguaiaretic acid; functional foods; breast cancer

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APA (6th Edition):

Sneed, W. A. (2003). Knowledge synthesis in the biomedical literature: Nordihydroguaiaretic acid and breast cancer. (Thesis). University of North Texas. Retrieved from https://digital.library.unt.edu/ark:/67531/metadc4387/

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):

Sneed, Wanda A. “Knowledge synthesis in the biomedical literature: Nordihydroguaiaretic acid and breast cancer.” 2003. Thesis, University of North Texas. Accessed March 22, 2019. https://digital.library.unt.edu/ark:/67531/metadc4387/.

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

MLA Handbook (7th Edition):

Sneed, Wanda A. “Knowledge synthesis in the biomedical literature: Nordihydroguaiaretic acid and breast cancer.” 2003. Web. 22 Mar 2019.

Vancouver:

Sneed WA. Knowledge synthesis in the biomedical literature: Nordihydroguaiaretic acid and breast cancer. [Internet] [Thesis]. University of North Texas; 2003. [cited 2019 Mar 22]. Available from: https://digital.library.unt.edu/ark:/67531/metadc4387/.

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

Council of Science Editors:

Sneed WA. Knowledge synthesis in the biomedical literature: Nordihydroguaiaretic acid and breast cancer. [Thesis]. University of North Texas; 2003. Available from: https://digital.library.unt.edu/ark:/67531/metadc4387/

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

27. Luciana Ribeiro Trajano Manhães. Caracterização da polpa de buriti (Mauritia flexuosa, Mart.) com vista sua utilização como alimento funcional.

Degree: 2007, Universidade Federal Rural do Rio de Janeiro

Hoje em dia já se tem certeza da importância dos alimentos para o fornecimento de nutrientes e energia necessários para crescimento, manutenção e sobrevivência do… (more)

Subjects/Keywords: buriti; Mauritia flexuosa; alimentos funcionais; CIENCIA E TECNOLOGIA DE ALIMENTOS; functional foods

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APA (6th Edition):

Manhães, L. R. T. (2007). Caracterização da polpa de buriti (Mauritia flexuosa, Mart.) com vista sua utilização como alimento funcional. (Thesis). Universidade Federal Rural do Rio de Janeiro. Retrieved from http://bdtd.ufrrj.br//tde_busca/arquivo.php?codArquivo=367

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):

Manhães, Luciana Ribeiro Trajano. “Caracterização da polpa de buriti (Mauritia flexuosa, Mart.) com vista sua utilização como alimento funcional.” 2007. Thesis, Universidade Federal Rural do Rio de Janeiro. Accessed March 22, 2019. http://bdtd.ufrrj.br//tde_busca/arquivo.php?codArquivo=367.

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

MLA Handbook (7th Edition):

Manhães, Luciana Ribeiro Trajano. “Caracterização da polpa de buriti (Mauritia flexuosa, Mart.) com vista sua utilização como alimento funcional.” 2007. Web. 22 Mar 2019.

Vancouver:

Manhães LRT. Caracterização da polpa de buriti (Mauritia flexuosa, Mart.) com vista sua utilização como alimento funcional. [Internet] [Thesis]. Universidade Federal Rural do Rio de Janeiro; 2007. [cited 2019 Mar 22]. Available from: http://bdtd.ufrrj.br//tde_busca/arquivo.php?codArquivo=367.

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

Council of Science Editors:

Manhães LRT. Caracterização da polpa de buriti (Mauritia flexuosa, Mart.) com vista sua utilização como alimento funcional. [Thesis]. Universidade Federal Rural do Rio de Janeiro; 2007. Available from: http://bdtd.ufrrj.br//tde_busca/arquivo.php?codArquivo=367

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

28. Barankevicz, Gizele Bruna. Poder antioxidante da cúrcuma (Curcuma longa L.) nos parâmetros neuroquímicos em ratos induzidos a depressão.

Degree: Mestrado, Ciência e Tecnologia de Alimentos, 2015, University of São Paulo

A cúrcuma tem despertado grande interesse na indústria de alimentos devido as suas propriedades funcionais, dentre elas sua ação antioxidante e antidepressiva. Há vários relatos… (more)

Subjects/Keywords: Alimentos funcionais; Antioxidant activity; Atividade antioxidante; Cúrcuma; Depressão; Depression; Functional foods; Turmeric

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APA (6th Edition):

Barankevicz, G. B. (2015). Poder antioxidante da cúrcuma (Curcuma longa L.) nos parâmetros neuroquímicos em ratos induzidos a depressão. (Masters Thesis). University of São Paulo. Retrieved from http://www.teses.usp.br/teses/disponiveis/11/11141/tde-12032015-152200/ ;

Chicago Manual of Style (16th Edition):

Barankevicz, Gizele Bruna. “Poder antioxidante da cúrcuma (Curcuma longa L.) nos parâmetros neuroquímicos em ratos induzidos a depressão.” 2015. Masters Thesis, University of São Paulo. Accessed March 22, 2019. http://www.teses.usp.br/teses/disponiveis/11/11141/tde-12032015-152200/ ;.

MLA Handbook (7th Edition):

Barankevicz, Gizele Bruna. “Poder antioxidante da cúrcuma (Curcuma longa L.) nos parâmetros neuroquímicos em ratos induzidos a depressão.” 2015. Web. 22 Mar 2019.

Vancouver:

Barankevicz GB. Poder antioxidante da cúrcuma (Curcuma longa L.) nos parâmetros neuroquímicos em ratos induzidos a depressão. [Internet] [Masters thesis]. University of São Paulo; 2015. [cited 2019 Mar 22]. Available from: http://www.teses.usp.br/teses/disponiveis/11/11141/tde-12032015-152200/ ;.

Council of Science Editors:

Barankevicz GB. Poder antioxidante da cúrcuma (Curcuma longa L.) nos parâmetros neuroquímicos em ratos induzidos a depressão. [Masters Thesis]. University of São Paulo; 2015. Available from: http://www.teses.usp.br/teses/disponiveis/11/11141/tde-12032015-152200/ ;

29. Souza, Aline Francisca de. Estudo da viabilidade de microrganismos probióticos encapsulados em matriz polimérica natural contendo ingredientes prebióticos e fibras alimentares.

Degree: PhD, Microbiologia Aplicada, 2015, University of São Paulo

A saúde e o bem estar estão diretamente relacionados com a alimentação saudável. O consumo de alimentos funcionais como fibras, ingredientes prebióticos e probióticos pode… (more)

Subjects/Keywords: Alimentos Funcionais; Functional foods; Lactobacillus; Lactobacilos; Microencapsulação; Microencapsulation; Prebióticos; Prebiotics; Probióticos; Probiotics

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

APA (6th Edition):

Souza, A. F. d. (2015). Estudo da viabilidade de microrganismos probióticos encapsulados em matriz polimérica natural contendo ingredientes prebióticos e fibras alimentares. (Doctoral Dissertation). University of São Paulo. Retrieved from http://www.teses.usp.br/teses/disponiveis/97/97132/tde-03122015-154309/ ;

Chicago Manual of Style (16th Edition):

Souza, Aline Francisca de. “Estudo da viabilidade de microrganismos probióticos encapsulados em matriz polimérica natural contendo ingredientes prebióticos e fibras alimentares.” 2015. Doctoral Dissertation, University of São Paulo. Accessed March 22, 2019. http://www.teses.usp.br/teses/disponiveis/97/97132/tde-03122015-154309/ ;.

MLA Handbook (7th Edition):

Souza, Aline Francisca de. “Estudo da viabilidade de microrganismos probióticos encapsulados em matriz polimérica natural contendo ingredientes prebióticos e fibras alimentares.” 2015. Web. 22 Mar 2019.

Vancouver:

Souza AFd. Estudo da viabilidade de microrganismos probióticos encapsulados em matriz polimérica natural contendo ingredientes prebióticos e fibras alimentares. [Internet] [Doctoral dissertation]. University of São Paulo; 2015. [cited 2019 Mar 22]. Available from: http://www.teses.usp.br/teses/disponiveis/97/97132/tde-03122015-154309/ ;.

Council of Science Editors:

Souza AFd. Estudo da viabilidade de microrganismos probióticos encapsulados em matriz polimérica natural contendo ingredientes prebióticos e fibras alimentares. [Doctoral Dissertation]. University of São Paulo; 2015. Available from: http://www.teses.usp.br/teses/disponiveis/97/97132/tde-03122015-154309/ ;

30. Kakinoki, Daniel Massayuki. Desenvolvimento de sobremesa simbiótica a base de arroz.

Degree: Mestrado, Tecnologia de Alimentos, 2010, University of São Paulo

 Os alimentos funcionais probióticos e/ou prebióticos estão em grande expansão no mercado e encontram-se disponíveis em diversas formas de apresentação, principalmente como produtos lácteos, na… (more)

Subjects/Keywords: Alimentos funcionais; Arroz; Functional foods; Intolerancia a lactose; Lactose intolerance; Probióticos; Probiotics; Rice

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

APA (6th Edition):

Kakinoki, D. M. (2010). Desenvolvimento de sobremesa simbiótica a base de arroz. (Masters Thesis). University of São Paulo. Retrieved from http://www.teses.usp.br/teses/disponiveis/9/9133/tde-05042013-151901/ ;

Chicago Manual of Style (16th Edition):

Kakinoki, Daniel Massayuki. “Desenvolvimento de sobremesa simbiótica a base de arroz.” 2010. Masters Thesis, University of São Paulo. Accessed March 22, 2019. http://www.teses.usp.br/teses/disponiveis/9/9133/tde-05042013-151901/ ;.

MLA Handbook (7th Edition):

Kakinoki, Daniel Massayuki. “Desenvolvimento de sobremesa simbiótica a base de arroz.” 2010. Web. 22 Mar 2019.

Vancouver:

Kakinoki DM. Desenvolvimento de sobremesa simbiótica a base de arroz. [Internet] [Masters thesis]. University of São Paulo; 2010. [cited 2019 Mar 22]. Available from: http://www.teses.usp.br/teses/disponiveis/9/9133/tde-05042013-151901/ ;.

Council of Science Editors:

Kakinoki DM. Desenvolvimento de sobremesa simbiótica a base de arroz. [Masters Thesis]. University of São Paulo; 2010. Available from: http://www.teses.usp.br/teses/disponiveis/9/9133/tde-05042013-151901/ ;

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