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 50 for “"Spices"”.
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Availability and use of spices and herbs in healthcare facilities
Submission published under a 24 month embargo labeled 'U of I Access', the embargo will last until 2027-05-01
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Effect of spices on food borne pathogens during African milk fermentation
… There are no studies however on the effect of spices on foodborne pathogens in fermented milk. in this study, the antimicrobial effect of spices and essential oils when combined with milk fermentation acids and/or with each other on food-borne pathogens was evaluated with the aim to find new …
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Colour changes in nano-filled and micro-hybrid composite resins on exposure to spices.
… resins to various liquid beverages, effects of spices on colour stability of composite resins have not been fully researched. Objectives: The aim of this study is to evaluate the colour stability of nano-filled (Filtek Supreme™) and micro-hybrid (Gradia Direct™) composite resins finished with …
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The inhibition of Clostridium botulinum growth and toxin production by essential oils of spices
The essential oils of clove, thyme, black pepper, pimenta, origanum, garlic, onion, and cinnamon were evaluated for their effect on germination, outgrowth, growth, and toxin production of C. botulinum strains in microbiological media. The oils of clove, thyme, origanum, and cinnamon were studied …
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Recovery of Salmonella from Steam and Ethylene Oxide-Treated Spices Using Supplemented Agar with Overlay
… of low water activity foods including spices. Consequently, to improve microbiological quality, spices are commonly treated before ultimately reaching consumers. These processes may result in sub-lethal injury to cells, which can lead to an underestimation of microbial populations when …
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Chemometric-based compliance approach for detection of economically motivated fraud in multiple organic spices using NIR spectroscopy
Submission published under a 24 month embargo labeled 'U of I Access', the embargo will last until 2026-12-01
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Influence of various health beneficial spices on some characteristics of yogurt culture bacteria Lactobacillus acidophilus, and sensor acceptability of spicy probiotic yogurt
… test was conducted. Results show that these 4 spices did not have an inhibitory effect on the growth of the three culture bacteria. Turmeric improved the protease activity of L. bulgaricus and alongside with ginger, it also improved the protease activity of L. acidophilus. All four spices …
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Application of Far Infrared Radiation and Ethanol Vapor as Alternative Treatment Methods for Reduction of Salmonella enterica Tennessee in Dried, Ground Spices
… that can survive in low moisture content of spices, prompting development of additional inactivation treatments that reduce bacterial pathogens while maintaining spice quality. Spices are currently treated by fumigation with ethylene oxide, pasteurization with ionizing radiation, or steam …
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The Mutagenicity of Nutmeg, Mace and Black Pepper and some Oil Constituents
<p>Three spices, nutmeg, mace and black pepper, and selected oil constituents, safrole, eugenol and myristicin, were tested for mutagenicity using the Aines test.</p> <p>Safrole, an oil constituent, is a weak hepatic carcinogen in the rat and mouse. Safrole metabolites are more mutagenic than the …
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Influence of seasoning and preparation of vegetables on consumer choice, consumption, and liking
… preparations, including the use of herbs and spices, can impact people’s vegetable intake. Methods: To evaluate the objectives, a preliminary analysis of vegetable sales was run on a university cafeteria. Sales information was extracted from Micros 3700. Then, we conducted a 3-week cafeteria …
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Impacts of inoculation strategy on survival of Salmonella enterica and Enterococcus faecium at low water activity on dry peppercorn and cumin seeds
Salmonella contamination of spices and other low water activity foods is a growing concern for the food industry due to increased frequency of salmonellosis outbreaks and detection-based product recalls. The impact of inoculation preparation on the survival of a Salmonella enterica and its proposed …
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Inactivation of Salmonella enterica and Enterococcus faecium on Whole Black Peppercorns and Cumin Seeds Using Steam and Ethylene Oxide Fumigation
… the native microbiota and potential pathogens on spices include steam treatments and ethylene oxide (EtO) fumigation. The objectives of this research were to identify the effectiveness of a lab-scale steam apparatus and a commercial EtO process on the inactivation of Salmonella enterica or …
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Estudio de prefactibilidad para la instalación de una planta de producción de salchichas a base de lomo de trucha (Oncorhynchus mykiss) con especias
… plant based on trout loin with natural spices.
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Surface ordering of MBE grown 001 gallium(05) aluminum(05) arsenic: A theoretical study
… The growth parameters employed for the monatomic spices As are: fluxes 2{dollar}\sp\circ{dollar} A/sec, for cations with the cation to anion flux ratios 1: 10, and 1: 20. The growth parameter employ for the diatomic spices {dollar}As\sb2{dollar} are: fluxes 2{dollar}\sp\circ{dollar} A/sec. for …
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The detection of economically motivated adulteration in the herb and spice industry
… andpopularity as the consumption of herbs and spices continues to grow. Valuablecondiments as well as long and complex supply chains offer the motivation andthe opportunity for fraudsters to carry out economically motivated adulteration(EMA) and pose economic and public health risks in doing …
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Assessing Clinical Competency: The Simulated Patient Assessment and Research Collaboration
… Interviewing: Clinical Evaluation Scale (SPICES), was developed for the study. All participants, regardless of group, improved significantly on all measurements except fear of negative evaluation. No differences were observed between groups on outcome variables. However, all participants' …
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SmellNet: A Large-scale Dataset for Real-world Smell Recognition
… time steps of 50 substances (spanning nuts, spices, herbs, fruits, and vegetables) with 50 hours of data. Using SmellNet, we trained AI models for real-time classification of substances based on their smell alone. Our best methods leverage sequence models, contrastive learning to integrate …
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