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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 386 for “"food science and technology"”.

  1. 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

    … The aim of this study was to create, 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 …

    vt Repository record

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

    Mashau, Mpho Edward2015

    Department of Food Science and Technology

    venda Repository record

  3. Influence of growth locations on physicochemical properties of starch and flour from amadumbe (Colocasia esculenta) genotypes

    Mawoyo, Bruce2017

    … in fulfilment for the Master’s Degree in Food Science and Technology, Durban University of Technology, Durban, South Africa, 2017.

    dut Repository record

  4. Quality and storage stability of yoghurt produced from pigeon pea milk supplemented with Propionibacterium freudenreichii

    Yusuf, Amina Osizemeyele2017

    … requirements for the Degree in Master's in Food Science and Technology, Durban University of Technology, Durban, South Africa, 2017.

    dut Repository record

  5. Quality and storage stability of provitamin A biofortified amahewu, a non-alcoholic cereal beverage

    Awobusuyi, Temitope Deborah2015

    … requirements for the degree of Master of Applied Science in Food Science and Technology, Durban University of Technology, 2015.

    dut Repository record

  6. The prebiotic effects of amadumbe (Colocasia Esculenta) and okra (Abelmoschus esculentus) mucilage

    Gajadhar, Sharmista2023

    … fulfilment for the Degree of Master of Applied Sciences in Food Science and Technology, Durban University of Technology, Durban, South Africa, 2023.

    dut Repository record

  7. Incidence of mycotoxigenic fungi during processing and storage of bambara groundnut (Vigna subterranea) composite flour

    Olagunju, Omotola Folake2019

    … fulfillment for the Degree of Doctor of Applied Sciences in Food Science and Technology, Durban University of Technology, Durban, South Africa, 2019.

    dut Repository record

  8. Production process improvement and characterization of starch nanocrystals

    Nzama, Nkosingiphile Lucky2023

    … requirement for the degree Masters of Applied Sciences in Food Science and Technology, Durban University of Technology, Durban, South Africa, 2023.

    dut Repository record

  9. Evaluation of anti-ageing potential of lemongrass tea and its mechanisms of action

    Kazeem, Mutiu Idowu2025

    … for the degree of Doctor of Philosophy in Food Science and Technology, Durban University of Technology, Durban, South Africa, 2025.

    dut Repository record

  10. Characterization and application of bambara groundnut starch-lipid complexes

    Oyeyinka, Samson Adeoye2017

    … for the degree Doctor of Philosophy (Ph.D.) in Food Science and Technology, Durban University of Technology, Durban, South Africa, 2017.

    dut Repository record

  11. Anticancer and antioxidant potential of Amaranthus cruentus protein and its hydrolysates

    Ramkisson, Shanece2021

    … fulfillment for the Degree of Master of Applied Sciences (Food Science and Technology) in the Department of Biotechnology and Food Technology, Durban University of Technology, Durban, South Africa, 2020.

    dut Repository record

  12. Hypoxis colchicifolia as a potential nutraceutical to address non-communicable diseases

    Moodley, Suggessan2022

    … fulfillment for the Degree of Master of Applied Sciences (Food Science and Technology) in the Department of Biotechnology and Food Technology, Faculty of Applied Sciences, Durban University of Technology, Durban, South Africa, 2020.

    dut Repository record

  13. 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

  14. Service to an Interdisciplinary Need-group from Computerised Secondary Services

    Martyn, JohnAston University1974

    … base from computerised secondary services, and associated problems have been explored. The reference file of journal literature published in 1969, collected by the Biodeterioration Information Centre, was taken as typifying the reference requirement of a specialised need-group. Its coverage …

    aston Repository record

  15. Chemical, Physical and Sensory Characteristics of Lactose-reduced Baked Custards Made with a Low-fat, Low-cholesterol Egg Substitute

    Wu, Veronica TongVirginia Tech1996

    … (whole; nonfat; nonfat, 70% lactose-reduced) and type of egg (fresh, whole egg; egg substitute) on the quality of baked custards. The egg substitute was a combination of dried egg whit e solids, dried low-fat, low-cholesterol egg yolk solids, and xanthan gum. Custard formulations served as …

    vt Repository record

  16. The Effects of Processing on the Nutritional Benefits of Fruit: Grapes, Raisins, and Papaya

    Parker, Tory L.University of Illinois at Urbana-Champaign2015

    Each component of a food can serve a beneficial, neutral or harmful function within the food and after consumption. Changes that occur during food, digestive, or absorptive processing modify the human nutritional potential of a food by changing food components or interactions between food …

    uiuc Repository record

  17. The Impact of Instrumentation Location and Reliability on the Performance of Operators Using an Ecological Interface for Process Control

    Reising, Dal Vernon C.University of Illinois at Urbana-Champaign2015

    … advocates displaying the higher-order relations and properties of a work domain so that adaptive operator problem solving is better supported for both normal and abnormal system conditions. Moreover, EID argues that this information should be represented through graphical visualizations. However, …

    uiuc Repository record

  18. Membrane Processing of Ethanol -Extracted Corn Oil

    Kwiatkowski, Jason RichardUniversity of Illinois at Urbana-Champaign2015

    … extract was then concentrated using membrane technology, yielding a fraction that may include protein (zein), lecithins and other potentially high-value fractions soluble in ethanol, in addition to the corn oil. Investigation of the nature and extent of membrane fouling has also been performed …

    uiuc Repository record

  19. Variability in Starch Rheological and Thermal Properties From Commercial Corn Hybrids and Its Effect on Food Functional Properties

    Cabrales, LyndaUniversity of Illinois at Urbana-Champaign2015

    … in a sample set of commercial hybrids and then identify different hybrids to determine relationships between starch rheological characteristics and food characteristics. Fifty-nine commercial corn hybrids grown in the same year at the same location were wet milled using a 100g …

    uiuc Repository record

  20. Evaluation of an Alkali Corn Wet Milling Process

    Du, LingUniversity of Illinois at Urbana-Champaign2015

    … wet milling process saved 20% in equipment costs and 2% in total production costs. The return on investment for the alkali wet milling process was 17.8% compared to 14.1% for the SO$\sb2$ process.

    uiuc Repository record

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