subject:(salad dressing)

University of Tennessee – Knoxville

1. Wallis, Audra Ann. Inhibition of Spoilage Yeasts using Spice Essential Oils and Their Components.

Degree: MS, Food Science and Technology, 2013, University of Tennessee – Knoxville

URL: https://trace.tennessee.edu/utk_gradthes/2648

► Clove bud, cinnamon bark, and thyme oil, along with their components cinnamaldehyde, cinnamic acid, eugenol, carvacrol, and thymol, are widely acknowledged to have antimicrobial… (more)

Subjects/Keywords: Spoilage Yeast; Spice Essential Oils; Salad Dressing; Food Microbiology

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APA (6^th Edition):

Wallis, A. A. (2013). Inhibition of Spoilage Yeasts using Spice Essential Oils and Their Components. (Thesis). University of Tennessee – Knoxville. Retrieved from https://trace.tennessee.edu/utk_gradthes/2648

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

Chicago Manual of Style (16^th Edition):

Wallis, Audra Ann. “Inhibition of Spoilage Yeasts using Spice Essential Oils and Their Components.” 2013. Thesis, University of Tennessee – Knoxville. Accessed January 18, 2021. https://trace.tennessee.edu/utk_gradthes/2648.

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

MLA Handbook (7^th Edition):

Wallis, Audra Ann. “Inhibition of Spoilage Yeasts using Spice Essential Oils and Their Components.” 2013. Web. 18 Jan 2021.

Vancouver:

Wallis AA. Inhibition of Spoilage Yeasts using Spice Essential Oils and Their Components. [Internet] [Thesis]. University of Tennessee – Knoxville; 2013. [cited 2021 Jan 18]. Available from: https://trace.tennessee.edu/utk_gradthes/2648.

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

Council of Science Editors:

Wallis AA. Inhibition of Spoilage Yeasts using Spice Essential Oils and Their Components. [Thesis]. University of Tennessee – Knoxville; 2013. Available from: https://trace.tennessee.edu/utk_gradthes/2648

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

Michigan State University

2. Branch, Julie Krista. Effect of formulation and particle size on the rheological properties of salad dressing.

Degree: MS, Department of Food Science and Human Nutrition, 2001, Michigan State University

URL: http://etd.lib.msu.edu/islandora/object/etd:31231

Subjects/Keywords: Salad dressing – Rheology; Viscosity – Measurement

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

APA (6^th Edition):

Branch, J. K. (2001). Effect of formulation and particle size on the rheological properties of salad dressing. (Masters Thesis). Michigan State University. Retrieved from http://etd.lib.msu.edu/islandora/object/etd:31231

Chicago Manual of Style (16^th Edition):

Branch, Julie Krista. “Effect of formulation and particle size on the rheological properties of salad dressing.” 2001. Masters Thesis, Michigan State University. Accessed January 18, 2021. http://etd.lib.msu.edu/islandora/object/etd:31231.

MLA Handbook (7^th Edition):

Branch, Julie Krista. “Effect of formulation and particle size on the rheological properties of salad dressing.” 2001. Web. 18 Jan 2021.

Vancouver:

Branch JK. Effect of formulation and particle size on the rheological properties of salad dressing. [Internet] [Masters thesis]. Michigan State University; 2001. [cited 2021 Jan 18]. Available from: http://etd.lib.msu.edu/islandora/object/etd:31231.

Council of Science Editors:

Branch JK. Effect of formulation and particle size on the rheological properties of salad dressing. [Masters Thesis]. Michigan State University; 2001. Available from: http://etd.lib.msu.edu/islandora/object/etd:31231

The Ohio State University

3. Lee, Yoon-Hee. Effect of Riboflavin and Lumichrome Degradation on the Oxidative Stability of Salad Dressing.

Degree: PhD, Food Science and Nutrition, 2009, The Ohio State University

URL: http://rave.ohiolink.edu/etdc/view?acc_num=osu1253631242

► Soybean oil is the major ingredient and easily oxidized in salad dressing, which makes the products less acceptable or unacceptable to consumers. Therefore, the… (more)

▼ Soybean oil is the major ingredient and easily oxidized in salad dressing, which makes the products less acceptable or unacceptable to consumers. Therefore, the addition of healthful antioxidant ingredients have been utilized to enhance the nutritional qualities while maintaining extended shelf-life of the salad dressing. This study was to evaluate the effects of riboflavin and its decomposed product (lumichrome) on soybean oils in salad dressing based on the changes in values from differential scanning calorimetry (DSC), headspace oxygen and solid phase microextraction (SPME), gas chromatography (GC)-mass spectrometry (MS), high-performance liquid chromatography (HPLC) and peroxide analysis (PV). To determine the proposed mechanism of riboflavin activity, the data from antioxidant property analyses were also evaluated. Salad dressings containing 0, 5, 20, 50 and 100 ppm added riboflavin were prepared and stored under light (3,000 lux) or in the dark at 25°C for 5 days. The crystallization peak of DSC thermogram of the oil sample shifted to lower temperature and its enthalpy decreased as the storage time increased under the light. As the riboflavin concentration increased from 0 to 100 ppm, (1) the enthalpy of the DSC peak increased from 27.3 to 32.2 J/g, (2) the maximum temperature of the DSC peak increased from -63.2 to -61.2°C, (3) the on-set temperature of the DSC peak increased from 59.3 to 57.5°C, and (4) peroxide value decreased after 5 day storage under light. Riboflavin in aqueous portion of salad dressing was analyzed by HPLC. The steady state kinetic study showed that the reaction rate of riboflavin with singlet oxygen in salad dressing was 3.2 x 10⁸ M^-1s^-1. This reaction rate is three times lower than that in water system. Overall results showed that the decrease in lipid oxidation of salad dressing was accompanied with the increase in the concentration of added riboflavin. In order to evaluate the antioxidant property of riboflavin, the radical scavenging activity of riboflavin was determined by DPPH and ABTS reaction, reducing power, and ion-chelating effect of riboflavin. The results showed the antioxidant capacity of riboflavin is very low when compared with that of other known antioxidants such as Trolox, butylated hydroxyanisole (BHA), and sodium acetate. The result may suggest that the mode of action in antioxidant effect of riboflavin might be different from that of other antioxidants. The effect of lumichrome, the major photo-degradation products from riboflavin at low pH, on the oxidation of salad dressing was studied. DSC, headspace oxygen and peroxide value were subsequently analyzed in salad dressing samples that had been supplemented with lumichrome. The decrease in the maximum temperature and the enthalpy of the crystallization peak in the DSC thermogram of lumichrome added sample was higher than that of the un-added sample in storage time up to 5 days under light. At the same time, the increase in headspace oxygen depletion rate and… Advisors/Committee Members: Min, David (Advisor).

Subjects/Keywords: Food Science; Salad dressing; Riboflavin; Lumuchrome; lipid oxidation; DSC

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

APA (6^th Edition):

Lee, Y. (2009). Effect of Riboflavin and Lumichrome Degradation on the Oxidative Stability of Salad Dressing. (Doctoral Dissertation). The Ohio State University. Retrieved from http://rave.ohiolink.edu/etdc/view?acc_num=osu1253631242

Chicago Manual of Style (16^th Edition):

Lee, Yoon-Hee. “Effect of Riboflavin and Lumichrome Degradation on the Oxidative Stability of Salad Dressing.” 2009. Doctoral Dissertation, The Ohio State University. Accessed January 18, 2021. http://rave.ohiolink.edu/etdc/view?acc_num=osu1253631242.

MLA Handbook (7^th Edition):

Lee, Yoon-Hee. “Effect of Riboflavin and Lumichrome Degradation on the Oxidative Stability of Salad Dressing.” 2009. Web. 18 Jan 2021.

Vancouver:

Lee Y. Effect of Riboflavin and Lumichrome Degradation on the Oxidative Stability of Salad Dressing. [Internet] [Doctoral dissertation]. The Ohio State University; 2009. [cited 2021 Jan 18]. Available from: http://rave.ohiolink.edu/etdc/view?acc_num=osu1253631242.

Council of Science Editors:

Lee Y. Effect of Riboflavin and Lumichrome Degradation on the Oxidative Stability of Salad Dressing. [Doctoral Dissertation]. The Ohio State University; 2009. Available from: http://rave.ohiolink.edu/etdc/view?acc_num=osu1253631242

4. Quinn, Veta Pearl. The Effect of Salad Dressings Upon the Ascorbic Acid Content of Raw Shredded Cabbage.

Degree: 1944, North Texas State Teachers College

URL: https://digital.library.unt.edu/ark:/67531/metadc75375/

The purpose of the present study is to determine the ascorbic acid content of raw cabbage salads as influenced by the method of shredding and by the kind of salad dressing used. Advisors/Committee Members: Scoular, Florence I., Johnson, Mary Louise.

Subjects/Keywords: raw cabbage salads; ascorbic acid content; Cabbage.; Vitamin C.; Salad dressing.

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

APA (6^th Edition):

Quinn, V. P. (1944). The Effect of Salad Dressings Upon the Ascorbic Acid Content of Raw Shredded Cabbage. (Thesis). North Texas State Teachers College. Retrieved from https://digital.library.unt.edu/ark:/67531/metadc75375/

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

Chicago Manual of Style (16^th Edition):

Quinn, Veta Pearl. “The Effect of Salad Dressings Upon the Ascorbic Acid Content of Raw Shredded Cabbage.” 1944. Thesis, North Texas State Teachers College. Accessed January 18, 2021. https://digital.library.unt.edu/ark:/67531/metadc75375/.

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

MLA Handbook (7^th Edition):

Quinn, Veta Pearl. “The Effect of Salad Dressings Upon the Ascorbic Acid Content of Raw Shredded Cabbage.” 1944. Web. 18 Jan 2021.

Vancouver:

Quinn VP. The Effect of Salad Dressings Upon the Ascorbic Acid Content of Raw Shredded Cabbage. [Internet] [Thesis]. North Texas State Teachers College; 1944. [cited 2021 Jan 18]. Available from: https://digital.library.unt.edu/ark:/67531/metadc75375/.

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

Council of Science Editors:

Quinn VP. The Effect of Salad Dressings Upon the Ascorbic Acid Content of Raw Shredded Cabbage. [Thesis]. North Texas State Teachers College; 1944. Available from: https://digital.library.unt.edu/ark:/67531/metadc75375/

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

Michigan State University

5. Castell-Perez, Maria Elena. Evaluating the rheological properties of power-law fluids using mixer viscometry.

Degree: PhD, Department of Agricultural Engineering, 1990, Michigan State University

URL: http://etd.lib.msu.edu/islandora/object/etd:28801

Subjects/Keywords: Salad dressing – Fluid dynamics; Fluid mechanics; Mixing; Food industry and trade; Viscosimeter

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

APA (6^th Edition):

Castell-Perez, M. E. (1990). Evaluating the rheological properties of power-law fluids using mixer viscometry. (Doctoral Dissertation). Michigan State University. Retrieved from http://etd.lib.msu.edu/islandora/object/etd:28801

Chicago Manual of Style (16^th Edition):

Castell-Perez, Maria Elena. “Evaluating the rheological properties of power-law fluids using mixer viscometry.” 1990. Doctoral Dissertation, Michigan State University. Accessed January 18, 2021. http://etd.lib.msu.edu/islandora/object/etd:28801.

MLA Handbook (7^th Edition):

Castell-Perez, Maria Elena. “Evaluating the rheological properties of power-law fluids using mixer viscometry.” 1990. Web. 18 Jan 2021.

Vancouver:

Castell-Perez ME. Evaluating the rheological properties of power-law fluids using mixer viscometry. [Internet] [Doctoral dissertation]. Michigan State University; 1990. [cited 2021 Jan 18]. Available from: http://etd.lib.msu.edu/islandora/object/etd:28801.

Council of Science Editors:

Castell-Perez ME. Evaluating the rheological properties of power-law fluids using mixer viscometry. [Doctoral Dissertation]. Michigan State University; 1990. Available from: http://etd.lib.msu.edu/islandora/object/etd:28801

Iowa State University

6. Agustiana, Agatha. The dose-response effects of the amount of oil in salad dressing on the bioavailability of carotenoids and fat-soluble vitamins in salad vegetables.

Degree: 2010, Iowa State University

URL: https://lib.dr.iastate.edu/etd/14077

► The objectives of the study were to define the dose-response relation of the amount of added oil and: 1) the absorption of carotenoids, phylloquinone and… (more)

Subjects/Keywords: Nutritional Sciences; bioavailability; carotenoids; co-ingested fat; fat-soluble vitamins; salad dressing; salad vegetables; Human and Clinical Nutrition; Nutrition

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

APA (6^th Edition):

Agustiana, A. (2010). The dose-response effects of the amount of oil in salad dressing on the bioavailability of carotenoids and fat-soluble vitamins in salad vegetables. (Thesis). Iowa State University. Retrieved from https://lib.dr.iastate.edu/etd/14077

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

Chicago Manual of Style (16^th Edition):

Agustiana, Agatha. “The dose-response effects of the amount of oil in salad dressing on the bioavailability of carotenoids and fat-soluble vitamins in salad vegetables.” 2010. Thesis, Iowa State University. Accessed January 18, 2021. https://lib.dr.iastate.edu/etd/14077.

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

MLA Handbook (7^th Edition):

Agustiana, Agatha. “The dose-response effects of the amount of oil in salad dressing on the bioavailability of carotenoids and fat-soluble vitamins in salad vegetables.” 2010. Web. 18 Jan 2021.

Vancouver:

Agustiana A. The dose-response effects of the amount of oil in salad dressing on the bioavailability of carotenoids and fat-soluble vitamins in salad vegetables. [Internet] [Thesis]. Iowa State University; 2010. [cited 2021 Jan 18]. Available from: https://lib.dr.iastate.edu/etd/14077.

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

Council of Science Editors:

Agustiana A. The dose-response effects of the amount of oil in salad dressing on the bioavailability of carotenoids and fat-soluble vitamins in salad vegetables. [Thesis]. Iowa State University; 2010. Available from: https://lib.dr.iastate.edu/etd/14077

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

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