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You searched for subject:(low moisture foods). Showing records 1 – 6 of 6 total matches.

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1. Vieira, Samantha. Utilizing Nutritive Sweeteners to Control Lipid Oxidation in Low Moisture Baked Goods.

Degree: 2016, University of Massachusetts

  In this study, we determined the effect of nutritive sweeteners at 0 to 0.50 moles/kg on lipid oxidation in a model cookie system. Confocal… (more)

Subjects/Keywords: lipid; sugar; lipid oxidation; low moisture foods; Food Chemistry; Other Nutrition

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

APA (6th Edition):

Vieira, S. (2016). Utilizing Nutritive Sweeteners to Control Lipid Oxidation in Low Moisture Baked Goods. (Thesis). University of Massachusetts. Retrieved from https://scholarworks.umass.edu/masters_theses_2/451

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):

Vieira, Samantha. “Utilizing Nutritive Sweeteners to Control Lipid Oxidation in Low Moisture Baked Goods.” 2016. Thesis, University of Massachusetts. Accessed November 19, 2019. https://scholarworks.umass.edu/masters_theses_2/451.

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

MLA Handbook (7th Edition):

Vieira, Samantha. “Utilizing Nutritive Sweeteners to Control Lipid Oxidation in Low Moisture Baked Goods.” 2016. Web. 19 Nov 2019.

Vancouver:

Vieira S. Utilizing Nutritive Sweeteners to Control Lipid Oxidation in Low Moisture Baked Goods. [Internet] [Thesis]. University of Massachusetts; 2016. [cited 2019 Nov 19]. Available from: https://scholarworks.umass.edu/masters_theses_2/451.

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

Council of Science Editors:

Vieira S. Utilizing Nutritive Sweeteners to Control Lipid Oxidation in Low Moisture Baked Goods. [Thesis]. University of Massachusetts; 2016. Available from: https://scholarworks.umass.edu/masters_theses_2/451

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


University of Georgia

2. 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 November 19, 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. 19 Nov 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 Nov 19]. 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 Georgia

3. Ozturk, Samet. Pasteurization of dehydrated food powders with radio frequency heating.

Degree: PhD, Food Science, 2018, University of Georgia

Low-moisture foods with water activity (aw 0.6) associated Salmonella outbreaks have become a major food safety concern, which brought attention the food industry, government and… (more)

Subjects/Keywords: Radio Frequency Heating; Low-Moisture Foods; Salmonella; Enterococcus faecium NRRL B-2354; Dehydrated Food Powders

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

APA (6th Edition):

Ozturk, S. (2018). Pasteurization of dehydrated food powders with radio frequency heating. (Doctoral Dissertation). University of Georgia. Retrieved from http://hdl.handle.net/10724/38492

Chicago Manual of Style (16th Edition):

Ozturk, Samet. “Pasteurization of dehydrated food powders with radio frequency heating.” 2018. Doctoral Dissertation, University of Georgia. Accessed November 19, 2019. http://hdl.handle.net/10724/38492.

MLA Handbook (7th Edition):

Ozturk, Samet. “Pasteurization of dehydrated food powders with radio frequency heating.” 2018. Web. 19 Nov 2019.

Vancouver:

Ozturk S. Pasteurization of dehydrated food powders with radio frequency heating. [Internet] [Doctoral dissertation]. University of Georgia; 2018. [cited 2019 Nov 19]. Available from: http://hdl.handle.net/10724/38492.

Council of Science Editors:

Ozturk S. Pasteurization of dehydrated food powders with radio frequency heating. [Doctoral Dissertation]. University of Georgia; 2018. Available from: http://hdl.handle.net/10724/38492

4. [No author]. HEATING BEHAVIOR STUDY OF LOW MOISTURE FOODS IN RADIO FREQUENCY TREATMENTS .

Degree: 2014, Washington State University

 Radio frequency (RF) heating is considered as a promising technology for pathogen control in low moisture foods because of its advantages of volumetric and fast… (more)

Subjects/Keywords: Agriculture engineering; Food science; Computer modeling; Dielectric properties; Heating uniformity; Low moisture foods; Radio frequency

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

APA (6th Edition):

author], [. (2014). HEATING BEHAVIOR STUDY OF LOW MOISTURE FOODS IN RADIO FREQUENCY TREATMENTS . (Thesis). Washington State University. Retrieved from http://hdl.handle.net/2376/5193

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. “HEATING BEHAVIOR STUDY OF LOW MOISTURE FOODS IN RADIO FREQUENCY TREATMENTS .” 2014. Thesis, Washington State University. Accessed November 19, 2019. http://hdl.handle.net/2376/5193.

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. “HEATING BEHAVIOR STUDY OF LOW MOISTURE FOODS IN RADIO FREQUENCY TREATMENTS .” 2014. Web. 19 Nov 2019.

Vancouver:

author] [. HEATING BEHAVIOR STUDY OF LOW MOISTURE FOODS IN RADIO FREQUENCY TREATMENTS . [Internet] [Thesis]. Washington State University; 2014. [cited 2019 Nov 19]. Available from: http://hdl.handle.net/2376/5193.

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

Council of Science Editors:

author] [. HEATING BEHAVIOR STUDY OF LOW MOISTURE FOODS IN RADIO FREQUENCY TREATMENTS . [Thesis]. Washington State University; 2014. Available from: http://hdl.handle.net/2376/5193

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


Washington State University

5. [No author]. INFLUENCE OF DIFFERENT FACTORS ON DESICCATION SURVIVAL AND THERMAL RESISTANCE OF SALMONELLA AND RADIOFREQUENCY PASTEURIZATION OF LOW-MOISTURE FOODS .

Degree: 2015, Washington State University

 Salmonella outbreaks associated with low-moisture food have become a food safety concern for the industry, government and public. Current sanitary practices have proven inefficient, intervention… (more)

Subjects/Keywords: Food science; Microbiology; Engineering; biofilms; inactivation; low-moisture foods; radiofrequency; Salmonella; water activity

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

APA (6th Edition):

author], [. (2015). INFLUENCE OF DIFFERENT FACTORS ON DESICCATION SURVIVAL AND THERMAL RESISTANCE OF SALMONELLA AND RADIOFREQUENCY PASTEURIZATION OF LOW-MOISTURE FOODS . (Thesis). Washington State University. Retrieved from http://hdl.handle.net/2376/6237

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. “INFLUENCE OF DIFFERENT FACTORS ON DESICCATION SURVIVAL AND THERMAL RESISTANCE OF SALMONELLA AND RADIOFREQUENCY PASTEURIZATION OF LOW-MOISTURE FOODS .” 2015. Thesis, Washington State University. Accessed November 19, 2019. http://hdl.handle.net/2376/6237.

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. “INFLUENCE OF DIFFERENT FACTORS ON DESICCATION SURVIVAL AND THERMAL RESISTANCE OF SALMONELLA AND RADIOFREQUENCY PASTEURIZATION OF LOW-MOISTURE FOODS .” 2015. Web. 19 Nov 2019.

Vancouver:

author] [. INFLUENCE OF DIFFERENT FACTORS ON DESICCATION SURVIVAL AND THERMAL RESISTANCE OF SALMONELLA AND RADIOFREQUENCY PASTEURIZATION OF LOW-MOISTURE FOODS . [Internet] [Thesis]. Washington State University; 2015. [cited 2019 Nov 19]. Available from: http://hdl.handle.net/2376/6237.

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

Council of Science Editors:

author] [. INFLUENCE OF DIFFERENT FACTORS ON DESICCATION SURVIVAL AND THERMAL RESISTANCE OF SALMONELLA AND RADIOFREQUENCY PASTEURIZATION OF LOW-MOISTURE FOODS . [Thesis]. Washington State University; 2015. Available from: http://hdl.handle.net/2376/6237

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


Washington State University

6. [No author]. Study of Enterococcus faecium NRRL B-2354 as a surrogate for Salmonella in low-moisture foods and its use in the validation of radio frequency pasteurization .

Degree: 2017, Washington State University

 Salmonella outbreaks associated with low-moisture foods (LMFs) have become a food safety concern for the food industry, government and the public. A qualified Salmonella surrogate… (more)

Subjects/Keywords: Agriculture engineering; Food science; Microbiology; Enterococcus faecium; Low-moisture foods; microbial validation; Powdered food; radio frequency; Salmonella

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

APA (6th Edition):

author], [. (2017). Study of Enterococcus faecium NRRL B-2354 as a surrogate for Salmonella in low-moisture foods and its use in the validation of radio frequency pasteurization . (Thesis). Washington State University. Retrieved from http://hdl.handle.net/2376/13041

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. “Study of Enterococcus faecium NRRL B-2354 as a surrogate for Salmonella in low-moisture foods and its use in the validation of radio frequency pasteurization .” 2017. Thesis, Washington State University. Accessed November 19, 2019. http://hdl.handle.net/2376/13041.

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. “Study of Enterococcus faecium NRRL B-2354 as a surrogate for Salmonella in low-moisture foods and its use in the validation of radio frequency pasteurization .” 2017. Web. 19 Nov 2019.

Vancouver:

author] [. Study of Enterococcus faecium NRRL B-2354 as a surrogate for Salmonella in low-moisture foods and its use in the validation of radio frequency pasteurization . [Internet] [Thesis]. Washington State University; 2017. [cited 2019 Nov 19]. Available from: http://hdl.handle.net/2376/13041.

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

Council of Science Editors:

author] [. Study of Enterococcus faecium NRRL B-2354 as a surrogate for Salmonella in low-moisture foods and its use in the validation of radio frequency pasteurization . [Thesis]. Washington State University; 2017. Available from: http://hdl.handle.net/2376/13041

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

.