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You searched for subject:(lemon juice). Showing records 1 – 4 of 4 total matches.

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Nelson Mandela Metropolitan University

1. Ndibewu, Peter Papoh. A commercial process development for plant food formulation using polyprotic acids from natural extracts as chelating agents.

Degree: Faculty of Science, 2005, Nelson Mandela Metropolitan University

 The citrus industry is one of South Africa's largest agricultural sectors in terms of export earnings with lemon fruits and juice as a trendsetter due… (more)

Subjects/Keywords: Chelates; Lemon juice; Liquid fertilizers

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APA (6th Edition):

Ndibewu, P. P. (2005). A commercial process development for plant food formulation using polyprotic acids from natural extracts as chelating agents. (Thesis). Nelson Mandela Metropolitan University. Retrieved from http://hdl.handle.net/10948/153

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):

Ndibewu, Peter Papoh. “A commercial process development for plant food formulation using polyprotic acids from natural extracts as chelating agents.” 2005. Thesis, Nelson Mandela Metropolitan University. Accessed August 22, 2019. http://hdl.handle.net/10948/153.

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

MLA Handbook (7th Edition):

Ndibewu, Peter Papoh. “A commercial process development for plant food formulation using polyprotic acids from natural extracts as chelating agents.” 2005. Web. 22 Aug 2019.

Vancouver:

Ndibewu PP. A commercial process development for plant food formulation using polyprotic acids from natural extracts as chelating agents. [Internet] [Thesis]. Nelson Mandela Metropolitan University; 2005. [cited 2019 Aug 22]. Available from: http://hdl.handle.net/10948/153.

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

Council of Science Editors:

Ndibewu PP. A commercial process development for plant food formulation using polyprotic acids from natural extracts as chelating agents. [Thesis]. Nelson Mandela Metropolitan University; 2005. Available from: http://hdl.handle.net/10948/153

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


McGill University

2. Marquis, Bruno. Nonenzymatic browning studies using an electrolytic cell.

Degree: MS, Department of Agricultural Engineering., 1995, McGill University

The present study investigated the possibility of using an electrolytic cell to prevent nonenzymatic browning in lemon juice products. A single-strength, a double strength and… (more)

Subjects/Keywords: Maillard reaction.; Lemon juice.

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APA (6th Edition):

Marquis, B. (1995). Nonenzymatic browning studies using an electrolytic cell. (Masters Thesis). McGill University. Retrieved from http://digitool.library.mcgill.ca/thesisfile22769.pdf

Chicago Manual of Style (16th Edition):

Marquis, Bruno. “Nonenzymatic browning studies using an electrolytic cell.” 1995. Masters Thesis, McGill University. Accessed August 22, 2019. http://digitool.library.mcgill.ca/thesisfile22769.pdf.

MLA Handbook (7th Edition):

Marquis, Bruno. “Nonenzymatic browning studies using an electrolytic cell.” 1995. Web. 22 Aug 2019.

Vancouver:

Marquis B. Nonenzymatic browning studies using an electrolytic cell. [Internet] [Masters thesis]. McGill University; 1995. [cited 2019 Aug 22]. Available from: http://digitool.library.mcgill.ca/thesisfile22769.pdf.

Council of Science Editors:

Marquis B. Nonenzymatic browning studies using an electrolytic cell. [Masters Thesis]. McGill University; 1995. Available from: http://digitool.library.mcgill.ca/thesisfile22769.pdf


Massey University

3. Samaniego, Christine Marie L. The kinetics of quality deterioration in lemon juices and concentrates during storage.

Degree: Master of Technology, Food Technology, 1984, Massey University

 The effects of initial dissolved oxygen content, temperature and total soluble solids content on the kinetics of the quality deterioration in lemon juices (9 °Brix)… (more)

Subjects/Keywords: Citrus juices; Quality control; Storage; Lemon juice

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APA (6th Edition):

Samaniego, C. M. L. (1984). The kinetics of quality deterioration in lemon juices and concentrates during storage. (Masters Thesis). Massey University. Retrieved from http://hdl.handle.net/10179/10938

Chicago Manual of Style (16th Edition):

Samaniego, Christine Marie L. “The kinetics of quality deterioration in lemon juices and concentrates during storage.” 1984. Masters Thesis, Massey University. Accessed August 22, 2019. http://hdl.handle.net/10179/10938.

MLA Handbook (7th Edition):

Samaniego, Christine Marie L. “The kinetics of quality deterioration in lemon juices and concentrates during storage.” 1984. Web. 22 Aug 2019.

Vancouver:

Samaniego CML. The kinetics of quality deterioration in lemon juices and concentrates during storage. [Internet] [Masters thesis]. Massey University; 1984. [cited 2019 Aug 22]. Available from: http://hdl.handle.net/10179/10938.

Council of Science Editors:

Samaniego CML. The kinetics of quality deterioration in lemon juices and concentrates during storage. [Masters Thesis]. Massey University; 1984. Available from: http://hdl.handle.net/10179/10938

4. Raquel Macedo Dantas Coelho. ElaboraÃÃo de pà do suco de limÃo prebiÃtico desidratado em secador de leito de jorro.

Degree: Master, 2013, Universidade Federal do Ceará

Dentre os vÃrios alimentos que fazem parte do grupo dos funcionais, os alimentos prebiÃticos tem um destaque importante por auxiliarem no bom funcionamento do intestino.… (more)

Subjects/Keywords: lemon juice; Prebiotics; secagem em leito de jorro; suco de limÃo; PrebiÃticos; CIENCIA DE ALIMENTOS; spouted bed drying; Suco de limÃo - DesidrataÃÃo; Secagem

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APA (6th Edition):

Coelho, R. M. D. (2013). ElaboraÃÃo de pà do suco de limÃo prebiÃtico desidratado em secador de leito de jorro. (Masters Thesis). Universidade Federal do Ceará. Retrieved from http://www.teses.ufc.br/tde_busca/arquivo.php?codArquivo=10349 ;

Chicago Manual of Style (16th Edition):

Coelho, Raquel Macedo Dantas. “ElaboraÃÃo de pà do suco de limÃo prebiÃtico desidratado em secador de leito de jorro.” 2013. Masters Thesis, Universidade Federal do Ceará. Accessed August 22, 2019. http://www.teses.ufc.br/tde_busca/arquivo.php?codArquivo=10349 ;.

MLA Handbook (7th Edition):

Coelho, Raquel Macedo Dantas. “ElaboraÃÃo de pà do suco de limÃo prebiÃtico desidratado em secador de leito de jorro.” 2013. Web. 22 Aug 2019.

Vancouver:

Coelho RMD. ElaboraÃÃo de pà do suco de limÃo prebiÃtico desidratado em secador de leito de jorro. [Internet] [Masters thesis]. Universidade Federal do Ceará 2013. [cited 2019 Aug 22]. Available from: http://www.teses.ufc.br/tde_busca/arquivo.php?codArquivo=10349 ;.

Council of Science Editors:

Coelho RMD. ElaboraÃÃo de pà do suco de limÃo prebiÃtico desidratado em secador de leito de jorro. [Masters Thesis]. Universidade Federal do Ceará 2013. Available from: http://www.teses.ufc.br/tde_busca/arquivo.php?codArquivo=10349 ;

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