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 1654 for “"foods"”.
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Combining foods, combining tools: Understanding in vivo aroma release and sensory perception of composite foods
Combining foods, combining tools. To date, most of the published works that have attempted to relate aroma release and sensory perception are far from mimicking the real consumption context, as assessments often do not consider food oral processing during mastication and are performed on single or …
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Utilization of soybean components in foods
<p>On October 1999, the Food and Drug Administration approved the health claim of soy protein indicating that the food products high in soy protein may help lower coronary heart disease risk by consuming 25 grams of soy protein per day, as part of a diet low in saturated fat and cholesterol. …
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Ultra-processed foods and cardiometabolic health
… ways, such as fast, convenience, or Western foods. I combined those diets and dietary pattern studies that were characterized by a higher relative intake of UPFs in non-linear and summary random-effects meta-analysis estimates. Higher intakes of UPFs were associated with both an increased …
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A study of foods: A thesis
Made available in DSpace on 2017-11-30T22:11:17Z (GMT). No. of bitstreams: 2 5959523.pdf: 5391578 bytes, checksum: 5f6d3c565113b47552bb8149888f9a49 (MD5) license.txt: 4813 bytes, checksum: 715c4321821a960fa1a1e91d2ac7ebce (MD5) Previous issue date: 1899
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Thermal sterilization of flexibly packaged foods
Thesis (Sc. D.)--Massachusetts Institute of Technology, Dept. of Food Technology, 1967.
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Effectiveness of a Dairy Foods Curriculum Packet and Inservice and the Assessment of Barriers to Dairy Foods Education
… instructors expressed a desire for a dairy foods curriculum to use in their classrooms. To implement a dairy foods curriculum, instructors need to have a working knowledge of dairy foods. One way this knowledge can be gained is by obtaining a dairy foods curriculum and attending an …
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Beliefs about the Healthfulness of Common Foods
… beliefs about the healthfulness of common foods. There is widespread agreement that a whole foods, plants-based diet, such as that depicted by Canada’s Food Guide, promotes optimal health. However, many processed foods are marketed with nutrition messages that are purportedly designed to …
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Compression of foods during vacuum freeze dehydration.
Thesis (Ph.D.)--Massachusetts Institute of Technology, Dept. of Nutrition and Food Science, 1979.
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Optimal control for sterilization of canned foods
Thesis (M.S.)--Massachusetts Institute of Technology, Dept. of Chemical Engineering, 1983.
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Citrus Limonoids: Functional Chemicals in Agriculture and Foods
The search for limonoids started long back when scientists started looking for the factor responsible for bitterness in citrus. Studies showed that limonoids are highly oxygenated, modified terpenoids and have recently attracted attention because compounds belonging to this group have exhibited a …
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Removing Oil from Fried Foods via Mechanical Process
<p>Fried foods are delicious and enjoyed by almost everyone. However, they are not the healthiest foods to eat because of the amount of oil they contain. This thesis, sponsored by Moaero Company founder, Mr. Harrish Bhutani, intends to determine whether a simply designed centrifuge system can …
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The drying of foods using supercritical carbon dioxide
… and therefore only applicable to high value foods. As an alternative to such drying techniques, drying with supercritical carbon dioxide was investigated here. Initially, carrot was dried using this technique. Addition of a co-solvent (ethanol) to the supercritical fluid was used as a method …
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Wild Foods for Sustainable Food Security and Nutrition
… insights on the potential contributions of “wild foods”, sourced from across diverse landscapes, to safe, sustainable, and nutritious diets in Indigenous Peoples communities in northeast India. Bringing together primary and secondary quantitative data, this thesis demonstrates at multiple scales …
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Exploration on the stability of intermediate moisture foods
Thesis (Ph.D.)--Massachusetts Institute of Technology, Dept. of Nutrition and Food Science, 1984.
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