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

• (2014-09-16)
Campylobacter jejuni is one of the leading causes of foodborne bacterial illness in the world. The majority of cases of campylobacteriosis are associated with the consumption of raw or undercooked poultry meat or their ...

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• (1972)

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• (1973)

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• (1972)

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• (1990)
The effect of added iron on lipid oxidation in reheated cooked beef products and the thermal decomposition products of methyl arachidonate were examined. Ferrous acetate was added to beef roasts and steaks at 15 to 300 ppm ...

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• (1980)
Properties and stability of lipids were studied in partially defatted Spanish peanuts of the comet type produced by pressing at 3,000 psi for 30 minutes. Oil content after pressing was 23 percent, a 67 percent reduction.

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• (1969)

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• (1972)

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• (1978)

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• (1986)
It has been well established that raising dietary fat increases the incidence of breast tumors in rodents. It has also been postulated that higher levels of dietary fat increase tumorigenesis by lowering immune function. ...

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• (1991)
To develop a continuous process for the production of maltotetraose (G$\sb4$), a concept of enzymatic modification of biopolymers, separation of products from the reaction mixture, and the re-use of the soluble enzyme has ...

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• (2015-01-21)
With advantages such as requiring less time, saving energy and reducing the costs manothermosonication has become increasingly popular in the food processing industry in recent years. My thesis research was conducted to ...

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• (2015-12-01)
With the current developments in biosensor and nanotechnology, detection of analyses that are important to food industry are becoming more commonplace. One of the strong tools that nanotechnology enabled is Surface Enhanced ...

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• (2011-05-25)
Maternal high fat (HF) diet feeding is associated with increased risk of developing metabolism-related diseases in adult offspring, including chronic liver disease. The present study tested the hypothesis that maternal ...

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• (2011-08-26)
MATRIX-ASSISTED CONCENTRATION AND MICROENCAPSULATION OF LIME JUICE Department of Food Science and Human Nutrition University of Illinois at Urbana-Champaign, 2011 Graciela W. Padua, Adviser Lime juice is widely used in ...

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• (1994)
The purpose of this research was to determine is feeding meals with various macronutrient profiles at different times relative to exercise affected plasma amino acid responses, fractional rates of skeletal muscle protein ...

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• (1979)

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• (2001)
From a series of experiments heating metmyoglobin solutions at pHs from 5.0 to 7.0, the effects of temperature and pH on thermal stability of metmyoglobin were investigated. The percent metmyoglobin denatured at temperatures ...

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• (1978)

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• (1973)

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