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

• (2010-08-20)
Listeria monocytogenes is one of the most virulent foodborne pathogens prominent in the food industry. The correlating disease listeriosis infects 2500 individuals in the United States annually of which roughly 625 cases ...

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• (1965)

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• (1969)

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• (2015-06-17)
Microencapsulation is commonly used in the food industry to provide functional and sensory benefits to a variety of compounds. Tributyrin (TB), a source of butyric acid, is characterized by a highly bitter taste and negative ...

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• (2018-04-19)
Microencapsulation has been widely used for many applications to stabilize functional materials and to control the release of them. With the rapid changes in consumer needs, there are increased and diversified demands for ...

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• (2016-12-07)
Processed food products are complex matrices with many components interacting below 100 μm. These interactions will dictate the characteristics of product from a physical, chemical and nutritional point of view. The ...

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• (1998)
One of the most important aspects of food stability to be monitored is the potential to support microbial growth and/or toxin production. Many researches have shown that water activity (a$\rm\sb {w}$) cannot adequately ...

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• (2014-09-16)
To develop an efficient microwave drying scheme for apple cylinders, a multiscale mathematical model was developed to predict the moisture and temperature profiles. Two-scale hybrid mixture theory (HMT) based transport ...

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• (1969)

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• (1996)
The putative glycosylation site (Asn-X-Ser) was introduced to the bovine $\beta$-casein cDNA and genomic DNA (A$\sp2$ genetic variant) using PCR-based site-directed mutagenesis to increase its amphiphilicity. The two mutant ...

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• (1998)
Treatment of dairy creams with the silicate adsorbents showed that differences in functional properties of the creams could be obtained by selective interaction of the silicates with some of the cream components. The ...

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• (1994)
This investigation will compare the functional characteristics of native, co-precipitated and blended proteins. Experiments will be designed to better understand the mechanisms involved in the texture formation of the ...

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• (1983)
Prostaglandins, synthesized from arachidonic acid (20:4(omega)6) in high amounts by the macrophage, are known to regulate a number of activities important to the immune response. In view of the findings that (alpha)-linolenic ...

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• (1993)
This research was undertaken to investigate the suppression of tumor necrosis factor-$\alpha$ (TNF-$\alpha)$ production imparted by $\omega$-3 fatty acid (FA) enhancement on macrophage (m$\phi).$ In an in vitro system, ...

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• (1963)

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• (1991)
Dietary fat has been shown to exacerbate important chronic diseases including, heart disease, obesity, hyperlipidemia, diabetes and cancer. This thesis described studies carried out to further our understanding of genes ...

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• (1972)

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• (2000)
The successful expression of the manA gene from Thermoanaerobacterium polysaccharolyticum in C. beijerinckii NCIMB 8052 and the sol operon of C. acetobutylicum DSM 792 in C. beijerinckii SA-2 when using pYL102E indicates ...

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• (1997)
Various species of lactobacilli are used in the fermentation and preservation of food and dairy products. Due to the enhanced safety of such products, and perceived health-beneficial properties attributed to the ingestion ...

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• (1986)
The extreme importance of moisture content in the overall stability and acceptability of foods has been known for many years. The analytical determination of total moisture content and the measure of water activity (a(,w)) ...

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