Global ETD Search
Search theses and dissertations gathered from participating repositories worldwide. Every result links back to the library that holds it. No account is needed.
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Showing 1 to 20 of 837 for “"Food Science"”.
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Discovery and dissemination of new knowledge in food science: Analytical methods for quantification of polyphenols and amino acids in fruits and the use of mobile phone-based instructional technology in food science education
… dissemination of new knowledge are essential in food science. To advance our understanding of fruit chemistry, analytical methods were compared and applied. Polyphenols are secondary metabolites in fruits of particular importance in food science, as they contribute to the sensory attributes and …
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Creating, Implementing, and Evaluating the Use of a Food Science and Technology 5E Based Curriculum Impact on Underrepresented Minority Youth Engagement in Science
… implement, and evaluate the impact of innovative food science and technology (FST) lesson plans on URMY engagement in, and attitudes towards science, and their awareness of the field of FST. The 2011 United States census recalls that URMY make up only 13.3% of the STEM workforce. This study …
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Fortification of baked products with soy protein: studying the effects of baking with soy protein and potential use in the development of hands-on food science education modules
… for the development of high-protein bakery foods because soy is a plant-based protein that contains adequate amounts of all essential amino acids. Fortification of bakery foods with soy protein results in changes to physical properties (water absorption, volume, color, and texture) and …
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The oxidation stability of extra virgin avocado oil : a thesis presented in partial fulfilment of the requirements for the degree of Master of Technology in Food Science at Massey University
Extra virgin avocado oil (EVAO) is extracted from avocado fruit with minimal processing. It contains a wide range of non-lipid compounds that have a profound affect on oil stability. The deterioration of oil quality is due to autoxidation and photooxidation reactions that occur during oil storage. …
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Antimicrobial efficacy of nisin, oregano and ultrasound treatments against foodborne pathogens in ready-to-eat vegetables
… academic requirements for the Master of Applied Sciences in Food Science and Technology degree at the Department of Biotechnology and Food Science, Faculty of Applied Sciences Durban University of Technology, Durban, 2020.
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Multimedia types as moderators/mediators to the relationship between college students' learning beliefs and the impact on cognitive load in a general education undergraduate course with an asynchronous component
… who attended a general education undergraduate food science and human nutrition course that included an asynchronous component, completed an instrument designed to assess learning beliefs and their demographics. Based upon students’ demographic information, they were randomly placed into one of …
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Culinology applications to a convenient and economic frozen dinner set
With the rising demand for convenient foods, there usually comes a decrease in quality. Combining the work of food science with culinary arts may result in a food product that is both convenient and economic without having to sacrifice any sensory characteristics. In this study, a culinary arts …
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Shelf-life extension of home-made mahewu by adding Aloe vera powder
Department of Food Science and Technology
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Nutraceutical and rheological properties of purple-fleshed sweetpotato purees as affected by continuous flow microwave-assisted aseptic processing.
North Carolina State University Theses Food Science.
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Reduction of Cardiovascular Disease Risk Factors and Atherosclerosis in Male Syrian Golden Hamsters by Peanuts, Peanut Oil and Fat Free Peanut Flour
North Carolina State University Theses Food Science.
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Evaluation of chemical properties and consumer perception of fluid milk from conventional and pasture-based production systems
North Carolina State University Theses Food Science.
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Textural Properties of Cheddar Cheese.
North Carolina State University Theses Food Science.
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Effects of Different Time/ Temperature Roast Combinations on Peanut Flavor, Mechanical and Nutritional Properties.
North Carolina State University Theses Food Science.
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Application of Sensory Techniques to Understand the Impact of Ingredients on Sensory Properties of Beverages.
North Carolina State University Theses Food Science.
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The Impact of Heating and Acidification on the Flavor of Whey Protein Isolate.
North Carolina State University Theses Food Science.
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The Effects of Cooling Parameters, pH and NaCl on the Germination and Outgrowth of Clostridium perfringens in Cooked Turkey Breast.
North Carolina State University Theses Food Science.
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Determination of oxygenation rates in pork, beef, and lamb by Munsell and reflectance colorimetry
… (M.S.)--Michigan State University. Dept. of Food Science, 1963
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