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 11 of 11 for “"Food properties"”.
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Isolation and Characterization of Bacteriophages Infecting Enterobacter cloacae to Reduce Bloater Defect in Cucumber Fermentations
… Use of phages to control unwanted bacteria in foods is a promising approach because phages do not change food properties. The goals of this research were to isolate, characterize, and evaluate phages infecting <em>Enterobacter cloacae</em>. The morphology, growth kinetics, host range, and …
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Spoken language understanding in a nutrition dialogue system
… low-burden methods for self-assessment of food intake, especially for hard-to-reach, low-literate populations. For this reason, we propose a novel approach to diet tracking that utilizes speech understanding and dialogue technology in order to enable efficient self-assessment of energy and …
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Genetic and Environmental Effects on Phenolic Composition and Agronomic Performacne in Black Sorghum (Sorghum bicolor L.) Hybrids
… the consumption of highly refined and processed foods with low nutritional value and towards whole grain food that have increased levels of antioxidants and phenolic compounds. Certain specialty sorghum genotypes have been identified as potential whole grain foods that have high levels of desired …
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The Influence of Food Physical Properties on Transfer Efficiency and Adhesion in a Tumble Drum Process
… study was to investigate the influence of the food properties moisture content, resistivity, surface oil content, and surface roughness on the adhesion and transfer efficiency of different food products.Food items were coated using a tumbling system equipped with electrostatic coating equipment …
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Reinforcement Learning and Economic Decision-making for Nutrient Rewards in Rhesus Monkeys
… how economic values derive from the intrinsic properties of objects and how subjective values of foods support adaptive food choices to maintain nutritional homeostasis. Here, I propose nutrients as biological sources of food values that link sensory food properties to nutrient decision-making. …
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Investigation of sodium binding through implementation and application of single- and double-quantum filtered 23Na NMR spectroscopy
Reduction of sodium in foods is a top priority in today’s food industry. However, sodium removal, due to its vital importance as a tastant, as well as its contribution to many other food properties, is no simple task. A method that would measure sodium ion mobility and correlate to saltiness …
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Orang-utan feeding behaviour in Sabangau, Central Kalimantan
… studies of energy/nutrient acquisition and food selection have been completed for both African apes and orang-utans in mast-fruiting dipterocarp forests, but, to date, no studies of this type have been completed on orang-utans in non-masting forests, which experience more muted fluctuations …
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Multiscale modeling of moisture transport coupled with quality changes in selected foods
The availability and movement of water inside the food materials play essential roles for food stability by affecting their physical and chemical properties, and microbiological activity. Understanding the moisture transport is a necessary step to control food properties. Food processing unit …
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Modulating acidity and bioactivities of sauerkraut with Proprionibacterium freudenreichii : A dissertation submitted in partial fulfilment of the requirements for the Degree of Master of Science in Food Innovation at Lincoln University
… demand for health promoting products grows, the food industry is responding with the development of functional foods. Synthetic vitamins are commonly supplemented to maintain good health, particularly Vitamin B12, as it is an essential micronutrient obtained exclusively through the consumption of …
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Tannin – starch interplay: Investigating the impact of grape tannins on the properties of various starches : A dissertation submitted in partial fulfilment of the requirements for the Degree of Master of Science in Food Innovation at Lincoln University
… found in different concentrations across various foods. The structure and physicochemical properties of starch can vary from one source to other, directly or indirectly influencing how it interacts with other bio-macromolecules in the food systems. Interaction of starch with bio-molecules such as …