Zobrazeno 1 - 10
of 117
pro vyhledávání: '"Food Science (0359)"'
Autor:
Phan Thuy, Xuan Uyen
Doctor of Philosophy
Human Nutrition
Edgar Chambers IV
Understanding “why people eat what they eat” is important for improving the lives of people around the world by helping provide industrial and social solutions for people so th
Human Nutrition
Edgar Chambers IV
Understanding “why people eat what they eat” is important for improving the lives of people around the world by helping provide industrial and social solutions for people so th
Externí odkaz:
http://hdl.handle.net/2097/20536
Autor:
Maughan, Curtis A. J.
Doctor of Philosophy
Human Nutrition
Edgar Chambers IV
Consumer food safety often is lacking, with many studies showing that we need to understand consumer behavior better and find new ways to provide information. The objective of this
Human Nutrition
Edgar Chambers IV
Consumer food safety often is lacking, with many studies showing that we need to understand consumer behavior better and find new ways to provide information. The objective of this
Externí odkaz:
http://hdl.handle.net/2097/20538
Autor:
Lopez Giron, Keyla Patricia
Doctor of Philosophy
Food Science - Animal Sciences & Industry
Kelly J. K. Getty
Produce such as tomatoes, lettuce, and cantaloupes have been associated repeatedly with food outbreaks connected to various Salmonella serovars, Listeria
Food Science - Animal Sciences & Industry
Kelly J. K. Getty
Produce such as tomatoes, lettuce, and cantaloupes have been associated repeatedly with food outbreaks connected to various Salmonella serovars, Listeria
Externí odkaz:
http://hdl.handle.net/2097/20527
Autor:
Guragain, Yadhu Nath
Doctor of Philosophy
Grain Science and Industry
Praveen V. Vadlani
Lignocellulosic biomass feedstocks are a sustainable resource required for rapid growth of bio-based industries. An integrated approach, including plant breeding, harve
Grain Science and Industry
Praveen V. Vadlani
Lignocellulosic biomass feedstocks are a sustainable resource required for rapid growth of bio-based industries. An integrated approach, including plant breeding, harve
Externí odkaz:
http://hdl.handle.net/2097/20426
Autor:
Hussain, Faris A.
Doctor of Philosophy
Food Science Institute
J. Scott Smith
The International Agency for Research on Cancer (IARC) has classified 4(5)-methylimidazole (4-MeI) as a possible human carcinogen. Also, the National Toxicology Program (NTP) h
Food Science Institute
J. Scott Smith
The International Agency for Research on Cancer (IARC) has classified 4(5)-methylimidazole (4-MeI) as a possible human carcinogen. Also, the National Toxicology Program (NTP) h
Externí odkaz:
http://hdl.handle.net/2097/18975
Autor:
Cropper, Sherrill Lyne
Doctor of Philosophy
Department of Grain Science and Industry
Hulya Dogan
Jon Faubion
Bread quality and final crumb grain are reflective of the ability for wheat flour dough to retain and stabilize gas cells during the baking proc
Department of Grain Science and Industry
Hulya Dogan
Jon Faubion
Bread quality and final crumb grain are reflective of the ability for wheat flour dough to retain and stabilize gas cells during the baking proc
Externí odkaz:
http://hdl.handle.net/2097/18924
Autor:
Maheshwari, Neha
Master of Science
Food Science Institute - Animal Sciences and Industry
J. Scott Smith
The popularity of convenience foods and consumer awareness have indirectly increased the demand for novel and naturally occurring compounds that can
Food Science Institute - Animal Sciences and Industry
J. Scott Smith
The popularity of convenience foods and consumer awareness have indirectly increased the demand for novel and naturally occurring compounds that can
Externí odkaz:
http://hdl.handle.net/2097/20596
Autor:
Michael, Minto
Doctor of Philosophy
Department of Food Science
Randall K. Phebus
Intervention techniques to control foodborne pathogens, and rapid identification of pathogens in food are of vital importance to ensure food safety. Therefore, the first
Department of Food Science
Randall K. Phebus
Intervention techniques to control foodborne pathogens, and rapid identification of pathogens in food are of vital importance to ensure food safety. Therefore, the first
Externí odkaz:
http://hdl.handle.net/2097/18712
Autor:
Alsaadi, Yousef Saeed
Doctor of Philosophy
Department of Food Science
Daniel Y.C. Fung
In the food industry, coliform testing is traditionally done by the time consuming and labor intensive plate count method or tube enumeration methods. The TEMPO® system
Department of Food Science
Daniel Y.C. Fung
In the food industry, coliform testing is traditionally done by the time consuming and labor intensive plate count method or tube enumeration methods. The TEMPO® system
Externí odkaz:
http://hdl.handle.net/2097/18708
Autor:
Khamis, Moses
Doctor of Philosophy
Department of Grain Science and Industry
Hulya Dogan
The concept of thermal processing of foodstuffs has been used extensively since 1920 when the first scientific basis for calculating the minimum safe sterilizati
Department of Grain Science and Industry
Hulya Dogan
The concept of thermal processing of foodstuffs has been used extensively since 1920 when the first scientific basis for calculating the minimum safe sterilizati
Externí odkaz:
http://hdl.handle.net/2097/18286