# Browse Dissertations and Theses - Food Science and Human Nutrition by Title

• (1990)
In Camembert cheese, as the paracasein was proteolyzed and the pH value increased, there was an increase in water sorption, while a decrease of water activity and water mobility. The texture of the cheese changed from ...

application/pdf

PDF (8MB)
• (2016-11-15)
Gelation is one of the main functions of food proteins. Protein gelation has been utilized to improve physical properties of protein-based products or for delivery of bioactive compounds. On the other hand, the control of ...

application/pdf

PDF (5MB)
• (2017-07-19)
We sought to isolate and characterize prophage from an inducible lysogenic Lactobacilli host from a rat gastrointestinal tract. First we isolated a Lactobacillus murinus strain from a rat fecal sample. After initial ...

application/pdf

PDF (6MB)
• (1992)
With a continued increase in numbers of extruded products on the market and with increased requirements to develop an advanced extrusion technology, it is important to be able to predict behavior of feed ingredients on the ...

application/pdf

PDF (11MB)
• (1995)
A new method to quantify the degree of branching in $\alpha$-glucans using proton nuclear magnetic resonance (NMR) has been developed. Instrument parameters and sample conditions were investigated for their effect on ...

application/pdf

PDF (4MB)
• (1995)
Metabolic and behavioral mechanisms have been implicated in the development of adaptive strategies to suboptimal nutrition. However, very little is known about the underlying endocrine mechanisms involved in this adaptation. ...

application/pdf

PDF (9MB)
• (2013-02-03)
The human gastrointestinal (GI) tract is colonized by a dense and diverse bacterial community called the commensal microbiota, which plays an important role in overall health of individuals. However, due to the extreme ...

application/pdf

PDF (2MB)
• (1965)

application/pdf

PDF (4MB)
• (2012-09-18)
Rum ether is a distillate of wood extractives, so named as a result of its purported similarity in flavor to rum; however, despite it being used widely throughout the flavor industry, no work is publicly available that ...

application/pdf

PDF (922kB)
• (1963)

application/pdf

PDF (6MB)
• (1986)
Dimer acids, representative of those from thermal-oxidative reactions in fats and oils, differing in polarity and structure and including the thermal, dehydro and bicyclic dimers of methyl linoleate, the dehydrodimer of ...

application/pdf

PDF (6MB)
• (1991)
Chemical and enzymatic modifications of whey proteins and their effects on the protein's structural and functional properties were studied. Chemical modification by acylation improved the surface properties of the proteins. ...

application/pdf

PDF (9MB)
• (1956)

application/pdf

PDF (3MB)
• (1996)
The genomic bovine $\alpha$-lactalbumin gene (1.7 kb) and the bovine $\beta$-casein gene (8.5 kb) linked to bovine $\alpha$-lactalbumin 5$\prime$ flanking region (2.0 kb) were expressed in two lines of transgenic mice, ...

application/pdf

PDF (12MB)
• (2011-05-25)
Product shelf life is among the top concerns of the flavor industry. The purpose of this study was to investigate multiple encapsulation technology (MET) for the extension of the limited shelf life of readily volatilized ...

application/pdf

PDF (5MB)
• (2017-04-28)
Proanthocyanidins (PA) are oligomers and polymers of flavan-3-ol units, also known as condensed tannins. The monomers include catechin, epicatechin, and gallic acid esters. They have beneficial effects on several chronic ...

application/pdf

PDF (7MB)
• (1963)

application/pdf

PDF (4MB)
• (1970)

application/pdf

PDF (3MB)
• (1958)

application/pdf

PDF (4MB)
• (1970)

application/pdf

PDF (3MB)