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 31 for “"Nutritional properties"”.
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Nutritional properties of rice
Typescript, etc.
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Nutritional properties of rice
Typescript, etc.
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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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Investigating the molecular genetic basis of antioxidants in lactuca sativa for the enhancement of its nutritional qualities
Consumer awareness of food nutritional properties has increased significantly. A healthy diet is now viewed as the first step towards the prevention of many age-related chronic diseases such as cancer and heart disease. In most cases oxidative damage is involved in the onset of these diseases, much …
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Understanding the Effect of Extrusion Processing Parameters on Physical, Nutritional and Rheological Properties of Soy White Flakes Based Aquafeed in a Single Screw Extruder
… were extruded in single screw extruders and the properties of extrudates were studied. The experiments conducted includes: 1) effect of changing the level of SWF (10, 20 and 30%) along with other ingredients, moisture content (15, 25 and 35%db) and barrel temperature (110, 135 and 170oC) on …
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The trend towards sociality in three species of southern African mole-rats (Bathyergidae) : causes and consequences
… well as on the food resource distribution, its nutritional properties and its availability. Thus the soil moisture content, the annual rainfall pattern and the wear upon the extrabuccal incisors limit the amount of burrowing which can be undertaken by a single mole-rat, both on a daily and …
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MOLECULAR CHARACTERIZATION OF PROTEINS IN FOOD MATRICES: HOW THEIR STRUCTURE EVOLVE FROM RAW MATERIALS TO FINISHED PRODUCTS
… In food systems, proteins provide both nutritional and non-nutritional functionalities and, with other macromolecules, contribute in define the characteristics of the food systems. Technological and biotechnological treatments used in food processing are also responsible for the …
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The commercial development and evaluation of a low erucic acid rapeseed variety
… with consumers was not initiated. The adverse nutritional data on high erucic acid oils which was presented at the International Conference at St. Adele in 1970 indicated the need for an immediate reduction of erucic acid levels in food products. The availability of low erucic acid seed in …
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ENZYMATIC PRODUCTION OF PURIFIED ISOMALTOOLIGOSACCHARIDES PREBIOTIC PREPARATIONS AND THEIR FULL QUALITATIVE AND QUANTITATIVE CHARACTERIZATION
… in Asia thanks to their many favourable properties for application in food industry. However, their full characterization hasn’t been achieved yet. In the present thesis, an HPAEC-PAD method has been set up in order to quantify the IMO present in syrups. Moreover, this step-forward …
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The modification of nutritional and functional properties of chickpea (Cicer arietinum) by germination.
… influence of germination on the functional and nutritional properties of this legume. Chemical analysis of the flours showed a very significant increase in vitamin C and in lysine during germination. Vitamin C values ranged from 1.2 to 15.6 mg/100 g and lysine from 10.5 to 13.5 g/100g of protein …
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Physicochemical properties and molecular structure of kiwifruit starch
… due to its palatable taste and desirable nutritional properties. Kiwifruit is a starch-storing fruit: it accumulates abundant starch by the time commercial harvesting occurs, and most of the starch is gradually hydrolyzed into simple sugars during ripening. Starch plays an important role …
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Efeito do consumo de iogurte caprino probiótico no perfil bioquímico e histopatológico de ratos
… is considered a complete food because of its nutritional value, with better digestibility and therapeutic and dietary characteristics which makes it important for human nutrition. Its benefits can be further enhanced through the use of milk as a vehicle for the development of probiotics. …
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Maximising seaweed concentration by considering different matrixes in food products and consumer sensory techniques
… seaweed as a functional ingredient with unique nutritional, textural, and sensory characteristics, offering innovative food design solutions. In addition, the study aimed to identify the maximum concentrations of seaweed in a food-based application for rehydrated and dried edible Scottish …
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Quality analysis of ultrasonically dried strawberry and comparison to conventional drying methods
… degradation (i.e., physical, chemical, and nutritional properties) compared to the starting food material. Novel and alternative drying technologies which do not use thermal energy are thought to have the potential to reduce negative quality changes. Ultrasonic energy represents a novel and …
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Quality improvement of manuka honey through the application of high pressure processing
… parameters (pressure, time and temperature) on nutritional properties of honey, namely total phenolic content and antioxidant activity. Honey samples, contained in small pouches, were subjected to different pressures (200-600 MPa) at close to ambient temperatures (25-33°C) for different holding …
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Consumer perception and behaviour towards tropical fruits in Belgium
… current trend of healthy eating habits, açaí’s nutritional properties, and the existence of processing industries and a well-developed market in the country of production. However, besides shortcomings on the supply side, unfamiliarity with açaí and its flavour, as well as the incomplete …
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Developing a 2-Phase Screening System to Assess the in vitro and in vivo Stability of Engineering Native Seed Storage Proteins
… studies attempting to alter the physicochemical properties (e.g. emulsification and gelling) and nutritional value, with respect to amino acid content, of their seed protein extracts (Muntz et al, 1998; Tandang-Silvas et al, 2011). The factor that has limited the success of these studies to date …
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Studies on the effects of heat and high pressure treatmeants on fat globule surface layers in recombined milk : a thesis presented in partial fulfilment of the requirements for the degree of Doctor of Philosophy in Food Technology at Massey University, Manawatu, New Zealand
… fat globules, milk proteins and rheological properties of acid gels. Heat treatments caused denaturation of whey proteins; the degree of denaturation was dependent on temperature, holding time and to a lesser extent on the placement of heat treatment. Recombined milks that underwent heat …
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Effect of post-harvest treatment on ripening and quality of tomato fruit using ozone. Application of different ozone doses as controlled atmosphere storage for delay ripening and maintaining the quality of tomatoes and effect of ozone on antioxidant and sugar compounds at different stages of tomato fruit ripening.
… are widely produced and consumed due to their nutritional content and versatility. However, the tomato is a soft fruit liable to damage and flavour deterioration. Hence, the main challenge for the tomato producing industry is to prevent the high loss incurred during harvest, handling and …
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Development of a carrot (Daucus carota) microgreen-based product for use as a supplement in bottled water
… shelf-life productivity which inevitably affect nutritional qualities. Consequently, synthetic supplements have been developed to provide commercially available storage-stable alternatives to accommodate basic nutrient requirements, although the bioavailability and overall effectiveness of such …
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