Výsledky vyhledávání - "Koontz, John"

Dissertation/ Thesis

Controlled Release of Natural Antioxidants from Polymer Food Packaging by Molecular Encapsulation with Cyclodextrins

Autor: Koontz, John L.

Synthetic antioxidants have traditionally been added directly to food products in a single initial dose to protect against oxidation of lipids and generation of free radicals. Natural antioxidants have been shown to undergo loss of activity and becom

Externí odkaz: http://hdl.handle.net/10919/26757
http://scholar.lib.vt.edu/theses/available/etd-04102008-194434/

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Dissertation/ Thesis

Improved Properties of Natamycin Upon Formation of Cyclodextrin Inclusion Complexes

Autor: Koontz, John L.

Natamycin is an antimycotic with very low water solubility and extremely high photosensitivity, which is used to extend the shelf life of shredded cheese products. The objectives of this research are: (a) to find a new delivery system for natamycin,

Externí odkaz: http://hdl.handle.net/10919/31220
http://scholar.lib.vt.edu/theses/available/etd-02132003-124556/

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Dissertation/ Thesis

Digital image-based finite element modeling : simulation of mechanically-induced bone adaptation

Autor: Koontz, John Timothy

Externí odkaz: http://hdl.handle.net/1853/16474

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Akademický článek

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Akademický článek

Hurdles to commercial translation of next generation active food packaging technologies

Autor: Werner, Brenda G, Koontz, John L, Goddard, Julie M

Publikováno v: In Current Opinion in Food Science August 2017 16:40-48

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Akademický článek

Effect of high pressure processing on migration characteristics of polypropylene used in food contact materials.

Autor: Song, Yoon S.¹ (AUTHOR) yoon.song@fda.hhs.gov, Koontz, John L.¹ (AUTHOR), Juskelis, Rima O.² (AUTHOR), Patazca, Eduardo² (AUTHOR), Limm, William³ (AUTHOR), Zhao, Kun² (AUTHOR)

Publikováno v: Food Additives & Contaminants. Part A: Chemistry, Analysis, Control, Exposure & Risk Assessment. Mar2021, Vol. 38 Issue 3, p513-531. 19p. 1 Color Photograph, 4 Charts, 4 Graphs.

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Akademický článek

Temperature and pH affect copper release kinetics from copper metal foil and commercial copperware to food simulants.

Autor: Koontz, John L.¹ (AUTHOR), Liggans, Girvin L.² (AUTHOR), Redan, Benjamin W.¹ (AUTHOR) benjamin.redan@fda.hhs.gov

Publikováno v: Food Additives & Contaminants. Part A: Chemistry, Analysis, Control, Exposure & Risk Assessment. Mar2020, Vol. 37 Issue 3, p465-477. 13p. 3 Charts, 5 Graphs.

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