NDLTD logo NDLTD Union Catalog and Global ETD Search

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.

Results

Showing 1 to 20 of 823 for “"Food science"”.

  1. Food science in the junior high school foods class

    Williams, Katherine W.

    csusb-retro Repository record

  2. Food science in the junior high school foods class

    Williams, Katherine W.

    csusb Repository record

  3. 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

    Ma, SihuiVirginia Tech2019

    … 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 …

    vt Repository record

  4. Creating, Implementing, and Evaluating the Use of a Food Science and Technology 5E Based Curriculum Impact on Underrepresented Minority Youth Engagement in Science

    Junious, Britteny Y.Virginia Tech2016

    … 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 …

    vt Repository record

  5. 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

    Brown, JanaeKansas State University2022

    … 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 …

    ksu Repository record

  6. 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

    Sherpa, Nimma2002

    massey

  7. Antimicrobial efficacy of nisin, oregano and ultrasound treatments against foodborne pathogens in ready-to-eat vegetables

    Takundwa, Brianmax Aubrey2022

    … 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.

    dut Repository record

  8. 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

    Andrade, JeanetteUniversity of Illinois at Urbana-Champaign2015

    … 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 …

    uiuc Repository record

  9. Culinology applications to a convenient and economic frozen dinner set

    Cosgrove, Gregory J.University of Missouri--Columbia2011

    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 …

    missouri Repository record

  10. Shelf-life extension of home-made mahewu by adding Aloe vera powder

    Mashau, Mpho Edward2015

    Department of Food Science and Technology

    venda Repository record

  11. Properties of oil-in-water emulsions and ice creams made from coconut milk : a thesis presented in partial fulfilment of the requirements for the degree of Doctor of Philosophy in Food Science at Massey University, New Zealand.

    Chalermnon, Naiyawit2013

    massey

  12. Pressure losses and rheological properties of flowing butter

    Hanck, Ronald C.1964

    … (M.S.)--Michigan State University. Dept. of Food Science, 1964

    msu Repository record

  13. Fatty acids in neutral lipids and phospholipids from chicken tissues

    Katz, Michael Alexander1965

    … (M.S.)--Michigan State University. Dept. of Food Science, 1965

    msu Repository record

  14. Protein value of potato and navy bean powders : nutritional evaluation using the meadow vole (Microtus pennsylvanicus)

    Iriarte, Bertha J., Rios1969

    … (M.S.)--Michigan State University. Dept. of Food Science, 1969

    msu Repository record

  15. Cleaning model study : sugar soil removal by alkaline cleaning solutions

    Borrero Angel, Carlos1964

    … (M.S.)--Michigan State University. Dept. of Food Science, 1964

    msu Repository record

  16. Mechanization of the major accounting functions of a dairy plant

    Dodge, Lewie Carroll1963

    … (M.S.)--Michigan State University. Dept. of Food Science, 1963

    msu Repository record

  17. Protein binding of vitamin B12

    Dorris, John Carrol1967

    … (M.S.)--Michigan State University. Dept. of Food Science, 1967

    msu Repository record

  18. The amino acids of Iraqi dates

    Al-Rawi, Nawal I.1965

    … (M.S.)--Michigan State University. Dept. of Food Science, 1965

    msu Repository record

  19. Lysosomal enzyme activity in normal and pale, soft and exudative porcine muscle

    Dutson, Thayne R., 1942-1969

    … (M.S.)--Michigan State University. Dept. of Food Science, 1969

    msu Repository record

  20. Plasmalogen composition and methods of determination

    Del Rosario, Ricardo Rodrigues1967

    … (M.S.)--Michigan State University. Dept. of Food Science, 1967

    msu Repository record

Page 1 of 42