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Food Science Department Masters Theses Collection

Theses from 2024 2024.

Evaluation of Antioxidant Strategies in Low-Moisture Foods , Vinatee Patil, Food Science

Theses from 2023 2023

Sucrose Concentration and Fermentation Temperature Impact the Sensory Characteristics and Liking of Kombucha , Gil Cohen, Food Science

Nutrient Density, Added Sugar, and Fiber Contents of Commercially Available Fruit Snacks in the United States from 2017 to 2022 , Hao Fu, Food Science

IMPACT OF FERMENTED AND NON-FERMENTED PLANT-BASED FOODS SUPPLEMENTATION ON GUT MICROBIOTA AND METABOLITES IN C57BL/6J MICE , Priya Darshan Gandhi, Food Science

EVALUATING THE POTENTIAL OF OZONE MICROBUBBLES FOR INACTIVATION OF TULANE VIRUS, A HUMAN NOROVIRUS SURROGATE , bozhong guan, Food Science

Impact of Animal Protein and Plant Protein on the Gut Microbiota and Metabolites of C57BL/6J Mice , Levina Soetyono, Food Science

Fat Lowering Effects of Piperine in Caenorhabditis elegans , Zhoutai Teng, Food Science

Optimization of Optical Properties of Plant-Based Foods , Donpon Wannasin, Food Science

Theses from 2022 2022

Foaming Properties of Dilute Pea Protein Solutions , Jiani Bao, Food Science

Analysis of Plant and Animal Proteins Using Raman Spectroscopy , Noopur Bapardekar, Food Science

Detection of Benzoyl Peroxide in Flour Using Raman Spectroscopy , Yu Ho, Food Science

Analysis of Inorganic Arsenic In Food Using X-Ray Fluorescence (XRF) Spectroscopy , Helen Lin, Food Science

Theses from 2021 2021

Antioxidant Combination of High Phosphatidylserine (PS) Lecithin with Mixed Tocopherol in Soybean Oil-in-Water Emulsion: Effect of pH and Salt , Princy Agnihotri, Food Science

Antioxidant Synergism Between α-Tocopherol And a High Phosphatidylserine Modified Lecithin , Harshika Arora, Food Science

Factors Affecting Sensory Acceptance of Thickened Liquids Used in Dysphagia Management , Allison N. Cox, Food Science

Bioactive Extracts of the Brown Seaweed Laminaria Japonica to Improve Gut Health , Yifan Gao, Food Science

Fat Lowering Effects of Fisetin in Caenorhabditis elegans , Nikolas J. Rodriguez, Food Science

Theses from 2020 2020

Frying Oil and Frying Oil-Derived Polar Compounds Exaggerate Colitis in Mice , Xijing Chen, Food Science

DEVELOPMENT OF HEADSPACE ANALYSIS OF LIVING AND POSTHARVEST FRESH PRODUCE USING SURFACE-ENHANCED RAMAN SPECTROSCOPY (SERS) , Xinyi Du, Food Science

UTILIZATION OF EMULSION CHEMISTRIES FOR DELIVERY AND ANTIVIRAL APPLICATION OF CARVACROL , Hao-yuan Hsu, Food Science

Effect of Jackfruit-Derived Extract Consumption on Colitis-Associated Colon Tumorigenesis in Mice , Jingwen Lin, Food Science

The Comparison of Functional and Physical Properties of Commercial Pulse Proteins to Soy Protein , Kai Kai Ma, Food Science

Effects of Berberine on Development in Caenorhabditis elegans , Zhuojia Qian, Food Science

Dietary Oligosaccharides Modulate Bifidobacterial Production of the Neurotransmitter Gamma-Aminobutyric Acid , Michelle Rozycki, Food Science

ANTI-INFLAMMATORY EFFECT OF RED SEAWEED EXTRACTS , Yingying Yang, Food Science

Green Coffee Bean Extract Reduces Fat Accumulation in Drosophila melanogaster , Lynnea Young, Food Science

Theses from 2019 2019

Influence Of Shipping Container Upon Temperature, Relative Humidity, And Bacterial Growth On Broccoli , Nicholas Berus, Food Science

Optical Meets Mechanical: Use of Luminescence Spectroscopy To Assess Ageing in Biodegradable Films , Louis Colaruotolo, Food Science

The Efficacy of ATP Monitoring Devices at Measuring Organic Matter on Postharvest Surfaces , Kristin Lane, Food Science

Application of Flow Cytometry as Novel Technology in Studying Lipid Oxidation in Oil-in-Water Emulsions , Peilong Li, Food Science

Deltamethrin Induces Endoplasmic Reticulum Stress and Increases Proteotoxicity in Caenorhabditis Elegans , Yuejia Xu, Food Science

Effect of frying oil consumption on colon tumorigenesis in mice , Ran Yang, Food Science

Click Chemistry Approach to Analyze Curcumin-Protein Interactions in vitro and in vivo , Jingyi Zhou, Food Science

Theses from 2018 2018

Development and Application of A SERS Needle for One-step Multi-phase Analysis , Haoxin Chen, Food Science

Adding Increased Value to Strawberry Puree by Adding Xylo-oligosaccharides to Improve Health , Haochen Dai, Food Science

Reactive Carbonyl Compounds: Their Control and Consequences in Foods , Michael Freund, Food Science

Optimization of Peracetic Acid as an Antimicrobial Agent in Postharvest Processing Wash Water , Tiah Ghostlaw, Food Science

Effects of Solid Fat Content, Synthetic Antioxidants and Headspace Oxygen Reduction on the Rates of Oxidation in Surface and Total Lipids of Crackers , Collin Alexander Hayes, Food Science

Use of alamarBlue as an Indicator of Microbial Growth in Turbid Solutions for Antimicrobial Evaluation , Precious Henshaw, Food Science

Designing Antimicrobial Polymer Coating to Inhibit Pathogenic and Spoilage Microorganisms , Anne Yu-Ting Hung, Food Science

Screening of Commercially Available Chlorine Based Sanitizers and their Efficacy in Reducing Microbial Load Levels of E. coli O157:H7 at High and Low Organic Load Environments , Paola Martinez-Ramos, Food Science

Extractable And Non-Extractable Polyphenols From Mango , Yuchao Ma, Food Science

Caenorhabditis Elegans Model To Study Antimicrobial Treatment On E. coli O157:H7 , Parita Patel, Food Science

Tocopherol regeneration by phospholipids in soybean oil-in-water emulsions: effect of tocopherol homologue and emulsifier type , Gautam Samdani, Food Science

Utilization of Modified Lecithin to Control Lipid Oxidation in Bulk Oils , Anuj Shanbhag, Food Science

Biological Effects and Action Mechanisms of Dietary Compounds , Elvira Sukamtoh, Food Science

Understanding the Thermal Stability and Environmental Sensitivity of Phycocyanin using Spectroscopic and Modelling Tools , Cally Toong, Food Science

Development of Methodology for Rapid Bacterial Detection in Complex Matrices Using SERS , Madeline Tucker, Food Science

Theses from 2017 2017

Investigating Natural and Induced Biofilm Dispersion in Listeria monocytogenes , Brett Boulden, Food Science

Influence of Biomimetic Chelating Packaging on Natural Antimicrobial Efficacy , Paul Castrale, Food Science

Extractable and Non-Extractable Polyphenols from Apples: Potential Anti-inflammatory Agents , MaKenzi Gennette, Food Science

Epigallocatechin-3-Gallate Reduces Fat Accumulation in Caenorhabditis Elegans , Jinning Liu, Food Science

SODIUM REDUCTION IN TURKEY BREAST MEAT BY USING SODIUM ANION SPECIES , Janamkumar Pandya, Food Science

Development of a SERS Sandwich Assay Platform for Rapid Detection of Bacteria , Brooke Pearson, Food Science

Use Of Different Ripening Inhibitors To Enhance Antimicrobial Activity Of Essential Oil Nanoemulsion , Victor Ryu, Food Science

Methylglyoxal Influences Development of Caenorhabditis Elegans via Heterochronic Pathway , Jiaying Wang, Food Science

Investigating the Utilization of Mushrooms in Beef-Based Products for Improved Health , Kristin Wong, Food Science

Theses from 2016 2016

Influence of Hierarchical Interfacial Assembly on Lipase Stability and Performance in Deep Eutectic Solvent , Stephanie M. Andler, Food Science

Chemical Stability of Curcumin: Structure and Activity Relationship (SAR) Study , Zheyuan Du, Food Science

Development of Filter-Based Surface Enhanced Raman Spectroscopic Assays for Rapid Detection of Chemical and Biological Contaminants in Water , Siyue Gao, Food Science

Deltamethrin, a Pyrethroid Insecticide, Potentiates Lipid Accumulation in 3T3-L1 Adipocytes , Tsung-Hsiu Hsieh, Food Science

Distribution of Enterotoxigenic Clostridium perfringens Spores in U.S. Retail Spices , Chi-An Lee, Food Science

Influence of Inoculum Preparation upon Sensitivity of Common Food Borne Pathogens to Emulsion Based Antimicrobials , Dillon SD Murray, Food Science

Utilizing Nutritive Sweeteners to Control Lipid Oxidation in Low Moisture Baked Goods , Samantha Vieira, Food Science

Fish Oil Nanoemulsions: Optimization of Physical and Chemical Stability for Food System Applications , Rebecca M. Walker, Food Science

Enzymatic Digestion Improved Bacteria Separation from Leafy Green Vegetables , Danhui Wang, Food Science

Echerichia coli Biofilm Formation in Musca domestica Crops , Lufan Wang, Food Science

Encapsulation of Probiotic Microorganisms in Food-Grade Hydrogel Microbeads for Improving Long-Term Storage and Oral Delivery , Timothy W. Yeung, Food Science

INVESTIGATE THE INTERACTIONS BETWEEN SILVER NANOPARTICLES AND SPINACH LEAF BY SURFACE ENHANCED RAMAN SPECTROSCOPIC MAPPING , Zhiyun Zhang, Food Science

Curcumin and Its Oxidative Degradation Products: Their Comparative Effects on Inflammation , Julia Zhu, Food Science

Theses from 2015 2015

Development of Nanoemulsion-based Delivery Systems for Evaluation of Triglycerides Bioactivity in Caernohabditis Elegans , Jose D. Colmenares, Food Science

Spray Fabrication of Layer-by-Layer Antimicrobial N-Halamine Coatings , Anna Denis-Rohr, Food Science

Eneterotoxigenic Bacillus cereus and Bacillus thuringiensis Spores in U.S. retail Spices , Upasana Hariram, Food Science

Application of Bacteriophage Cocktail in Leafy Green Wash Water to Control Salmonella Enterica , Andrea W. Lo, Food Science

Theses from 2014 2014

Modification of Gold Nanoparticles for SERS Application in Emulsion and Lipid Systems , Michael J. Driver, Food Science

Influence of Physical States (Crystalized Versus Solubilized) of Bioactive Components And Oil Composition on Bioaccessibility And Bioavailability , Ziyuan Xia, Food Science

Theses from 2013 2013

Combinational Effects of Polymethoxyflavones and Atorvastatin in Inhibiting Human Breast Cancer Cells , Longfang Li, Food Science

Use of Β-Cyclodextrin and Activated Carbon for Quantification of Salmonella Enterica Ser. Enteritidis from Ground Beef by Conventional Pcr , Nathan J. Opet, Food Science

Improvement of Functional Bioactivity in Pear:Blackberry Synergies with Lactic Acid Fermentation for Type 2 Diabetes and Hypertension Management , Nicholas W. Pucel, Food Science

Theses from 2012 2012

Synergistic Approach for Designing and Enhancing Bioactive Ingredients from Apple and Blueberry for the Management of Early Stages of Type 2 Diabetes , Widya Agustinah, Food Science

Development of a Novel Lateral-Flow Assay to Detect Yeast Nucleic Acid Sequences , Catherine E. Fill, Food Science

Purification and Characterization of Novel Nucleases from a Thermophilic Fungus , Kyle S. Landry, Food Science

The Effect Of Curcumin (Curcuma Longa) On Biofilm Formation And Surface Proteins Of Listeria Monocytogenes , Songsirin Ruengvisesh, Food Science

Accessing The Bioavailability Of Phytochemicals In Caco-2 Cell Model And Developing A Sensitive Method For The Detection And Quantification Of These Compounds , Hana Shatara Sobers, Food Science

Evaluation of Blackberry Cultivars and Blackberry-Pear Synergies for Potential Management of Type Ii Diabetes and Hypertension , Stephen D. Warner, Food Science

Theses from 2011 2011

Antagonism of Serratia plymuthica against Gram negative food-borne pathogens (Escherichia coli O157:h7 and Salmonella Enteritidis) , Ejovwoke F. Ememu, Food Science

The Effect of Cooking on Formation of Bioavailable Species of Iron from Chicken Breast Muscle , Aditya S. Gokhale, Food Science

A Multidisciplinary Approach to Food Safety Evaluation: Hummus Spoilage and Microbial Analysis of Kitchen Surfaces in Residential Child Care Institutions (rcci) in Massachusetts, U.S.A. , Elsina E. Hagan, Food Science

Transfer of Listeria Monocytogenes from Stainless Steel and High Density Polethylyene to Cold Smoked Salmon and Listeria Monocytogenes Biofilm Cohesive Energy Investigation , Fujia Zhang, Food Science

Theses from 2010 2010

Encapsulation of Curcumin in O/w Nanoemulsions and Its Bioaccessibility After In Vitro Digestion , Kashif Ahmed, Food Science

The Effects of Conjugated Linoleic Acid Isomer on Tumor Suppression , Janice Y. Wong, Food Science

Theses from 2009 2009

Levels, Enterotoxigenicity, Growth and Physical Characterisitcs of B. Cereus From U.S Retail Rice , Chandrakant R. Ankolekar, Food Science

Theses from 2008 2008

Impact of Chemical and Physical Properties on the Ability of Antioxidants to Inhibit Lipid Oxidation in Foods , Jean Alamed, Food Science

The Effect of Heating Chicken Muscle on Formation of Bioavailable Froms of Iron , Nilesh B. Karava, Food Science

Food Colloids As Carrier Systems For Antimicrobials , Sarisa Suriyarak, Food Science

Theses from 2007 2007

Colloidal Particles as Antimicrobial Carrier Systems , Dustin W. Carnahan, Food Science

Influence of Preparation and Processing on Cranberry Gel Properties , Maureen A. Pease, Food Science

The Effects of Dietary Calcium and Conjugated Linoleic Acid on Bone Health , Michael Terk, Food Science

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Home > Food Science and Technology > Dissertations, Theses, and Student Research

Food Science and Technology Department

Department of food science and technology: dissertations, theses, and student research.

Cellulosome-forming Modules in Gut Microbiome and Virome , Jerry Akresi

Influence of Overcooking on Food Digestibility and in vitro Fermentation , Wensheng Ding

Development of an Intact Mass Spectrometry Method for the Detection and Differentiation of Major Bovine Milk Proteins , Emily F. Harley-Dowell

Optimizing Soil Nutrient Management to Improve Dry Edible Bean Yield and Protein Quality , Emily Jundt

Fusarium Species Structure in Nebraska Corn , Yuchu Ma

Evaluating Salmonella Cross Contamination In Raw Chicken Thighs In Simulated Post-Chill Tanks , Raziya Sadat

Evaluation of Human Microbiota-Associated (HMA) Porcine Models to Study the Human Gastrointestinal Microbiome , Nirosh D. Aluthge

Differential Effects of Protein Isolates on the Gut Microbiome under High and Low Fiber Conditions , Marissa Behounek

Evaluating the Microbial Quality and Use of Antimicrobials in Raw Pet Foods , Leslie Pearl Cancio

High Pressure Processing of Cashew Milk , Rachel Coggins

Occurrence of Hydroxyproline in Proteomes of Higher Plants , Olivia Huffman

Evaluation of Wheat-Specific Peptide Targets for Use in the Development of ELISA and Mass Spectrometry-Based Detection Methods , Jessica Humphrey

Safety Assessment of Novel Foods and Food Proteins , Niloofar Moghadam Maragheh

Identification of Gut Microbiome Composition Responsible for Gas Production , Erasme Mutuyemungu

Antimicrobial Efficacy of a Citric Acid/Hydrochloric Acid Blend, Peroxyacetic Acid, and Sulfuric Acid Against Salmonella on Inoculated Non-Conventional Raw Chicken Products , Emma Nakimera

Evaluating the Efficacy of Germination and Fermentation in Producing Biologically Active Peptides from Pulses , Ashley Newton

Development of a Targeted Mass Spectrometry Method for the Detection and Quantification of Peanut Protein in Incurred Food Matrices , Sara Schlange

Molecular Mechanisms Underlying Mucosal Attachment and Colonization by Clostridioides difficile , Ben Sidner

Comparative Assessment of Human Exposure to Antibiotic-Resistant Salmonella due to the Consumption of Various Food Products in the United States , Yifan Wu

Risk-based Evaluation of Treatments for Water Used at a Pre-harvest Stage to Mitigate Microbial Contamination of Fresh Raspberry in Chile , Constanza Avello Lefno

INVESTIGATING THE PREVALENCE AND CONTROL OF LISTERIA MONOCYTOGENES IN FOOD FACILITIES , Cyril Nsom Ayuk Etaka

Food Sensitivity in Individuals with Altered and Unaltered Digestive Tracts , Walker Carson

Risk Based Simulations of Sporeformers Population Throughout the Dairy Production and Processing Chain: Evaluating On-Farm Interventions in Nebraska Dairy Farms , Rhaisa A. Crespo Ramírez

Dietary Fiber Utilization in the Gut: The Role of Human Gut Microbes in the Degradation and Consumption of Xylose-Based Carbohydrates , Elizabeth Drey

Understanding the Roles of Nutrient-Niche Dynamics In Clostridioides difficile Colonization in Human Microbiome Colonized Minibioreactors , Xiaoyun Huang

Effect of Radiofrequency Assisted Thermal Processing on the Structural, Functional and Biological Properties of Egg White Powder , Alisha Kar

Synthesizing Inactivation Efficacy of Treatments against Bacillus cereus through Systematic Review and Meta-Analysis and Evaluating Inactivation Efficacy of Commercial Cleaning Products against B. cereus Biofilms and Spores Using Standardized Methods , Minho Kim

Gut Community Response to Wheat Bran and Pinto Bean , ShuEn Leow

The Differences of Prokaryotic Pan-genome Analysis on Complete Genomes and Simulated Metagenome-Assembled Genomes , Tang Li

Studies on milling and baking quality and in-vitro protein digestibility of historical and modern wheats , Sujun Liu

The Application of Mathematical Optimization and Flavor-Detection Technologies for Modeling Aroma of Hops , Yutong Liu

Pre-Milling Interventions for Improving the Microbiological Quality of Wheat , Shpresa Musa

NOVEL SOURCES OF FOOD ALLERGENS , Lee Palmer

Process Interventions for Improving the Microbiological Safety of Low Moisture Food Ingredients , Tushar Verma

Microbial Challenge Studies of Radio Frequency Heating for Dairy Powders and Gaseous Technologies for Spices , Xinyao Wei

The Molecular Basis for Natural Competence in Acinetobacter , Yafan Yu

Using Bioinformatics Tools to Evaluate Potential Risks of Food Allergy and to Predict Microbiome Functionality , Mohamed Abdelmoteleb

CONSUMER ATTITUDES, KNOWLEDGE, AND BEHAVIOR: UNDERSTANDING GLUTEN AVOIDANCE AND POINT-OF-DECISION PROMPTS TO INCREASE FIBER CONSUMPTION , Kristina Arslain

EVALUATING THE EFFECT OF NON-THERMAL PROCESSING AND ENZYMATIC HYDROLYSIS IN MODULATING THE ANTIOXIDANT ACTIVITY OF NEBRASKAN GREAT NORTHERN BEANS , Madhurima Bandyopadhyay

DETECTION OF FOOD PROTEINS IN HUMAN SERUM USING MASS SPECTROMETRY METHODS , Abigail S. Burrows

ASSESSING THE QUANTIFICATION OF SOY PROTEIN IN INCURRED MATRICES USING TARGETED LC-MS/MS , Jenna Krager

RESEARCH TOOLS AND THEIR USES FOR DETERMINING THE THERMAL INACTIVATION KINETICS OF SALMONELLA IN LOW-MOISTURE FOODS , Soon Kiat Lau

Investigating Microbial and Host Factors that Modulate Severity of Clostridioides difficile Associated Disease , Armando Lerma

Assessment of Grain Safety in Developing Nations , Jose R. Mendoza

EVALUATION OF LISTERIA INNOCUA TRANSFER FROM PERSONAL PROTECTIVE EQUIPMENT (PPE) TO THE PLANT ENVIRONMENT AND EFFECTIVE SANITATION PROCEDURES TO CONTROL IT IN DAIRY PROCESSING FACILITIES , Karen Nieto

Development of a Sandwich ELISA Targeting Cashew Ana o 2 and Ana o 3 , Morganne Schmidt

Identification, aggressiveness and mycotoxin production of Fusarium graminearum and F. boothii isolates causing Fusarium head blight of wheat in Nebraska , Esteban Valverde-Bogantes

HIGH PRESSURE THAWING OF RAW POULTRY MEATS , Ali Alqaraghuli

Characterization and Evaluation of the Probiotic Properties of the Sporeforming Bacteria, Bacillus coagulans Unique IS-2 , Amy Garrison

Formation of Low Density and Free-Flowing Hollow Microparticles from Non-Hydrogenated Oils and Preparation of Pastries with Shortening Fat Composed of the Microparticles , Joshua Gudeman

Evaluating the Efficacy of Whole Cooked Enriched Egg in Modulating Health-Beneficial Biological Activities , Emerson Nolasco

Effect of Processing on Microbiota Accessible Carbohydrates in Whole Grains , Caroline Smith

ENCAPSULATION OF ASTAXANTHIN-ENRICHED CAMELINA SEED OIL OBTAINED BY ETHANOL-MODIFIED SUPERCRITICAL CARBON DIOXIDE EXTRACTION , Liyang Xie

Energy and Water Assessment and Plausibility of Reuse of Spent Caustic Solution in a Midwest Fluid Milk Processing Plant , Carly Rain Adams

Effect of Gallic and Ferulic Acids on Oxidative Phosphorylation on Candida albicans (A72 and SC5314) During the Yeast-to-Hyphae Transition , REHAB ALDAHASH

ABILITY OF PHENOLICS IN ISOLATION, COMPONENTS PRESENT IN SUPINA TURF GRASS TO REMEDIATE CANDIDA ALBICANS (A72 and SC5314) ADHESION AND BIOFILM FORMATION , Fatima Alessa

EFFECT OF PROCESSING ON IN-VITRO PROTEIN DIGESTIBILITY AND OTHER NUTRITIONAL ASPECTS OF NEBRASKA CROPS , Paridhi Gulati

Studies On The Physicochemical Characterization Of Flours And Protein Hydrolysates From Common Beans , Hollman Andres Motta Romero

Implementation of ISO/IEC Practices in Small and Academic Laboratories , Eric Layne Oliver

Enzymatic Activities and Compostional Properties of Whole Wheat Flour , Rachana Poudel

A Risk-Based Approach to Evaluate the Impact of Interventions at Reducing the Risk of Foodborne Illness Associated with Wheat-Based Products , Luis Sabillon

Thermal Inactivation Kinetics of Salmonella enterica and Enterococcus faecium in Ground Black Pepper , Sabrina Vasquez

Energy-Water Reduction and Wastewater Reclamation in a Fluid Milk Processing Facility , CarlyRain Adams, Yulie E. Meneses, Bing Wang, and Curtis Weller

Modeling the Survival of Salmonella in Soy Sauce-Based Products Stored at Two Different Temperatures , Ana Cristina Arciniega Castillo

WHOLE GRAIN PROCESSING AND EFFECTS ON CARBOHYDRATE DIGESTION AND FERMENTATION , Sandrayee Brahma

Promoting Gastrointestinal Health and Decreasing Inflammation with Whole Grains in Comparison to Fruit and Vegetables through Clinical Interventions and in vitro Tests , Julianne Kopf

Development of a Rapid Detection and Quantification Method for Yeasts and Molds in Dairy Products , Brandon Nguyen

Increasing Cis-lycopene Content of the Oleoresin from Tomato Processing Byproducts Using Supercritical Carbon Dioxide and Assessment of Its Bioaccessibility , Lisbeth Vallecilla Yepez

Species and Trichothecene Genotypes of Fusarium Head Blight Pathogens in Nebraska, USA in 2015-2016 , Esteban Valverde-Bogantes

Validation of Extrusion Processing for the Safety of Low-Moisture Foods , Tushar Verma

Radiofrequency processing for inactivation of Salmonella spp. and Enterococcus faecium NRRL B-2354 in whole black peppercorn and ground black pepper , Xinyao Wei

CHARACTERIZATION OF EXTRACTION METHODS TO RECOVER PHENOLIC-RICH EXTRACTS FROM PINTO BEANS (BAJA) THAT INHIBIT ALPHA-AMYLASE AND ALPHA-GLUCOSIDASE USING RESPONSE SURFACE APPROACHES , Mohammed Alrugaibah

Matrix Effects on the Detection of Milk and Peanut Residues by Enzyme-Linked Immunosorbent Assays (ELISA) , Abigail S. Burrows

Evaluation of Qualitative Food Allergen Detection Methods and Cleaning Validation Approaches , Rachel C. Courtney

Studies of Debaryomyces hansenii killer toxin and its effect on pathogenic bloodstream Candida isolates , Rhaisa A. Crespo Ramírez

Development of a Sandwich Enzyme-Linked Immunosorbent Assay (ELISA) for Detection of Macadamia Nut Residues in Processed Food Products , Charlene Gan

FROM MILPAS TO THE MARKET: A STUDY ON THE USE OF METAL SILOS FOR SAFER AND BETTER STORAGE OF GUATEMALAN MAIZE , José Rodrigo Mendoza

Feasibility, safety, economic and environmental implications of whey-recovered water for cleaning-in place systems: A case study on water conservation for the dairy industry , Yulie E. Meneses-González

Studies on asparagine in Nebraska wheat and other grains , Sviatoslav Navrotskyi

Risk Assessment and Research Synthesis methodologies in food safety: two effective tools to provide scientific evidence into the Decision Making Process. , Juan E. Ortuzar

Edible Insects as a Source of Food Allergens , Lee Palmer

IMPROVING THE UTILIZATION OF DRY EDIBLE BEANS IN A READY-TO-EAT SNACK PRODUCT BY EXTRUSION COOKING , Franklin Sumargo

Formation of Bioactive-Carrier Hollow Solid Lipid Micro- and Nanoparticles , Junsi Yang

The Influence of the Bovine Fecal Microbiota on the Shedding of Shiga Toxin-Producing Escherichia coli (STEC) by Beef Cattle , Nirosh D. Aluthge

Preference Mapping of Whole Grain and High Fiber Products: Whole Wheat Bread and Extruded Rice and Bean Snack , Ashley J. Bernstein

Comparative Study Of The D-values of Salmonella spp. and Enterococcus faecium in Wheat Flour , Didier Dodier

Simulation and Validation of Radio Frequency Heating of Shell Eggs , Soon Kiat Lau

Viability of Lactobacillus acidophilus DDS 1-10 Encapsulated with an Alginate-Starch Matrix , Liya Mo

Inactivation of Escherichia coli O157:H7 and Shiga Toxin Producing E. coli (STEC) Throughout Beef Summer Sausage Production and the use of High Pressure Processing as an Alternative Intervention to Thermal Processing , Eric L. Oliver

A Finite Element Method Based Microwave Heat Transfer Modeling of Frozen Multi-Component Foods , Krishnamoorthy Pitchai

Efficacy of Galactooliosaccharide (GOS) and/or Rhamnose-Based Synbiotics in Enhancing Ecological Performance of Lactobacillus reuteri in the Human Gut and Characterization of Its GOS Metabolic System , Monchaya Rattanaprasert

Corn Characterization and Development of a Convenient Laboratory Scale Alkaline Cooking Process , Shreya N. Sahasrabudhe

PHENOLIC RICH EXTRACTS OBTAINED FROM SMALL RED BEANS IN PREVENTING MACROPHAGE MEDIATED CHRONIC INFLAMMATION , Nidhi Sharma

Characterization and Investigation of Fungi Inhabiting the Gastrointestinal Tract of Healthy and Diseased Humans , Mallory J. Suhr

Effects of blanching on color, texture and sodium chloride content during storage time of frozen vegetable soybean modeling for commercial scale , Pimsiree Suwan

Influence of Native and Processed Cereal Grain Fibers on Gut Health , Junyi Yang

CHARACTERIZATION OF EXTRACTION METHODS TO RECOVER PHENOLIC RICH EXTRACTS FROM PINTO BEANS THAT EXERT HIGH ANTIOXIDATIVE ACTIVITIES USING RESPONSE SURFACE APPROACH , Mohammed Aldawsari

Improving the Health Impacts of Whole Grains through Processing: Resistant Starch, Dietary Fiber Solubility, and Mineral Bioaccessibility , Jennifer A. Arcila Castillo

DEBARYOMYCES HANSENII : A FOODBORNE YEAST THAT PRODUCES ANTI- CANDIDA KILLER TOXIN , Nabaraj Banjara

Characterization of Commercial Probiotics: Antibiotic Resistance, Acid and Bile Resistance, and Prebiotic Utilization , Carmen Lucia Cano Roca

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Food Technology Thesis Collection home page

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Theses and Dissertations (Food Science)

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• Mafura seed oil : improvement in oxidative stability  Chemane, Lúcia Narcésia Guilhermina ( University of Pretoria , 2016-04 ) Trichilia emetica seeds are processed for their oil by rural communities in the South of Mozambique. Traditionally, the oil is extracted by boiling the seed pulp in an aqueous medium for 5 h and recovering the clear yellow ...
• Iron bioavailability, nutritional and health-promoting properties of extruded sorghum porridge fortified with Baobab fruit, moringa leaves and Bambara groundnut  Lubaale, John ( University of Pretoria , 2023 ) Iron deficiency, protein energy malnutrition (PEM) and the rise in diet-related non-communicable diseases (NCDs) are major public health concerns in developing countries. Food-to-food fortification (FtFF) is an emerging ...
• Food patterns in relation to weight status and body composition of female adolescents in Tshwane  Matete, Ntsepase P. ( University of Pretoria , 2022 ) Introduction: In South Africa there is a high prevalence of overweight/ obesity among adolescence, which in turn indicates an increased risk of non-communicable diseases (NCDs) in adulthood (DoH, 2016, WHO, 2018). ...
• Sensory properties and consumer acceptance of orange-fleshed sweet potato bread : the effect of food neophobia  Steyn, Annelize ( University of Pretoria , 2022 ) A considerable effort is placed on developing food products for food-insecure environments. Vitamin A deficiency is a problem that is plaguing the nutrition security of many consumers in Sub-Saharan Africa. Nutrition ...
• Characterisation, health-promoting properties and food applications of anthocyanin-rich pigments of flowers from the Geraniaceae and Lamiaceae plant families  Venter, Anton ( University of Pretoria , 2022-04-18 ) Colour is an important characteristic of food and plays a significant role in enhancing the visual appeal of food products. The colourants mostly used in the food industry are synthetic azo-dyes due to their brightness and ...
• Bioaccessibility of phenolic compounds and related antioxidant and health promoting properties of soured sorghum porridges  Dlamini, Nomfumdo ( University of Pretoria , 2022-06-06 ) The percentage of deaths due to non-communicable diseases (NCDs) such as diabetes, cancer, obesity and heart disease has been growing steadily in South Africa. Rapid urbanization and increased demand for convenience foods ...
• Pasting properties of teff, maize, and potato starches with added microcrystalline cellulose and cellulose nanofiber  Kawuma, Reagan ( University of Pretoria , 2022 ) An increase in health concerns from consumers towards the use of synthetic chemicals in starchy food formulation has led to a significant preference for “clean” label starches. Hydrocolloids are organically-sourced ...
• Antioxidant and antimicrobial activity of Carica papaya extracts in minimally processed fresh produce  Kafuko, Lilian ( University of Pretoria , 2022 ) Food (especially fruit derived) waste has a detrimental influence on the environment and food security of a country. As the world’s population continues to rise, the challenge becomes feeding more people nutrient dense ...
• Nutritional, antioxidant and microbiological properties of finger millet-based beverages as influenced by starch source during lactic acid fermentation  Nyathi, Lungani A. ( University of Pretoria , 2021 ) In Sub-Saharan Africa (SSA), where nutrient malnutrition is of concern, finger millet contributes substantially to the dietary protein and mineral intake of many communities. The quality of finger millet protein is, however, ...
• Nutritional and health benefits of heat - moisture treated maize starch and maize meal with stearic acid  Asare, Isaac Kwabena ( University of Pretoria , 2022 ) ABSTRACT Nutritional and health benefits of hydrothermally treated maize starch and maize meal with stearic acid By Isaac Kwabena Asare Supervisor: Prof M.N Emmambux Co-Supervisor Prof Bruce R. Hamaker Diet-related ...
• The application of dehydration technologies on drying kinetics and physicochemical properties of orange-fleshed sweet potato  Kgonothi, Daddy ( University of Pretoria , 2021 ) Orange-fleshed sweet potato is a highly researched crop due to its nutritional content and more specifically, its high β-carotene content. Most developing countries around the world have adopted the use of orange-fleshed ...
• Extended shelf life milk processing : effect of cleaning-in-place (CIP) on the survival of bacillus subtilis  Adonis, Nanamhla ( University of Pretoria , 2021 ) Bacillus subtilis vegetative cells have been found to remain in dairy processing equipment such as filler nozzles and heat exchangers even after cleaning processes such as Cleaning in Place (CIP). The cells form biofilms ...
• Sensory quality control in food companies: towards improving knowledge, attitudes and practices assessment as well as sensory quality management  Onojakpor, Ogheneyoma ( University of Pretoria , 2021 ) Limited knowledge and support for sensory quality control (SQC) in food companies and the associated misapplication of sensory evaluation principles may lead to defective products reaching consumers. Subsequently, customer ...
• Sensory and physico-chemical analysis of roasted marama beans [Tylosema esculentum (Burchell) A. Schreiber] with specific focus on compounds that may contribute to bitterness  Nyembwe, Patricia ( University of Pretoria , 2013 ) Marama bean [Tylosema esculentum (Burchell) A. Schreiber] is an underutilized legume which grows wild in selected part of southern Africa and forms part of the diet for the indigenous population in this area. Marama bean ...
• Sensory and nutritional quality of orange-fleshed sweet potato crisps from roots with varying physico-chemical properties  Makame, James ( University of Pretoria , 2015 ) The sensory and nutritional quality of orange-fleshed sweet potato (OFSP) crisps can be optimized by utilizing storage roots with suitable physical and chemical properties. Three root types from the OFSP cultivars Impilo, ...
• Perceptions and acceptance of grapefruit-like model beverages that vary in taste colour and aroma sensory properties : effects of sensitivity to bitter taste and TAS2R38 and TAS2R19 bitter receptor genes  Gous, Andries Gustav Stefanus ( University of Pretoria , 2019 ) Grapefruit juice is an excellent source of many nutrients and phytochemicals that contribute to a healthy diet. Currently, there is an increasing interest in grapefruit products because consumption appears to be associated ...
• Nutritional and functional properties of soaked and micronized Bambara groundnut seeds and their flours  Ogundele, Opeoluwa Mayowa ( University of Pretoria , 2016 ) Bambara groundnut (Vigna subterranean L.) is considered a good source of protein in some parts of sub Saharan African countries. Long cooking time of about three hours contributed to its limited consumption and utilisation. ...
• Utilisation of marama bean [Tylosema esculentum (Burchell) A. Schreiber] flour in gluten-free bread making  Nyembwe Mujinga, Patricia ( University of Pretoria , 2020 ) Interest in gluten-free (GF) bakery products due to wheat allergies and the incidence of coeliac disease, has led to research that continually explores new ingredients and formulations. One aim is to manufacture GF breads ...
• The nutritive, rheological and sensory quality of selected indigenous complementary foods used for 6 – 24 months infants and young children in African communities  Makame, James ( University of Pretoria , 2020-09 ) Child malnutrition remains a major public health problem in low-income African communities, caused by factors including the porridge rheology, poor oral texture quality and low nutritional value of mainly the indigenous/local ...
• Sensory attributes of chicken meat in relation to microbial and physicochemical characteristics  Katiyo, Wendy ( University of Pretoria , 2020 ) In line with global trends, chicken meat is the most consumed source of animal protein in South Africa. Raw chicken meat is frequently contaminated with Salmonella spp. and Campylobacter spp., and is highly susceptible to ...

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At Food Quality and Design it is possible to perform a bachelor and master thesis. On this page you can find the thesis booklets with all topics within FQD for the studies BFT, MFT, MFQ, BBC and MME.

Thesis booklet

Thesis booklet (BFT and MFT)

Thesis booklet (MFQ)

Thesis booklet (BBC and MME)

BSc an MSc programs

The following programs are allowed to perform a thesis at FQD:

• BSc Food Science and Technology (BFT)
• BSc Management and Consumer Studies (BBC)  

MSc Food Science and Technology (MFT)

• Specialization A - Product Design and Ingredient Functionality
• Specialization B - Sustainable Food Process Engineering
• Specialization D - Dairy Science and Technology
• Specialization E - Food Digestion and Health
• Specialization G - Sensory Science
• MSc Food Quality Management (MFQ)
• MSc Management, Economics and Consumer Studies (MME) 

Home > CHS > NFS > NFS_ETD

Nutrition and Food Science Department Theses and Dissertations

Theses/dissertations from 2023 2023.

ASSOCIATIONS BETWEEN OYSTER CONSUMPTION AND IRON, ZINC, AND CADMIUM CONCENTRATIONS IN GHANAIAN WOMEN , Alyssa Abreu

ASSOCIATIONS BETWEEN STRESS, INTUITIVE EATING, AND ADIPOSITY IN A COHORT OF MIDLIFE WOMEN , Bridget A. Owens

POSITIVE FEEDING PRACTICES, TOTAL FRUIT INTAKE, TOTAL VEGETABLE INTAKE, AND OVERALL DIET QUALITY IN CHILDREN OF ETHNICALLY AND RACIALLY DIVERSE FAMILIES , Jordan E. Young

Theses/Dissertations from 2022 2022

DIETARY MAGNESIUM INTAKE AND RISK OF TYPE 2 DIABETES MELLITUS IN GHANAIAN WOMEN OF REPRODUCTIVE AGE , Helena Bentil

MATERNAL EXPERIENCES OF DISCUSSING COMPLEMENTARY FEEDING IN PRIMARY CARE , Kelly Lynn Bouchard

FREQUENCY OF FOOD CRAVINGS IN ADULTS CONSUMING ANIMAL- OR PLANT-BASED DIETS , Kate Thomas

Theses/Dissertations from 2021 2021

ANTECEDENTS OF CHILDHOOD OBESITY RISK FACTORS, A SELF DETERMINATION THEORY PERSPECTIVE , Katelyn Fox

DIETARY FERMENTABLE CARBOHYDRATE (FC) CONSUMPTION AND ASSOCIATIONS WITH DIET QUALITY AND HEALTH PARAMETERS , Ajita Jadhav

FORMATIVE EVALUATION OF A STEAM AND NUTRITION EDUCATION SUMMER PROGRAM FOR LOW-INCOME YOUTH , Jacquelyn Potvin

Theses/Dissertations from 2020 2020

PRENATAL VITAMIN USE IN RHODE ISLAND ACCORDING TO WOMEN, INFANTS, AND CHILDREN (WIC) PARTICIPATION , Allisa Georgio

TAILORING DIGITAL HEALTH TO IMPROVE THE NUTRITION AND HEALTH OF PEOPLE WITH PARKINSON’S DISEASE , Dara Lyn LoBuono

ASSOCIATIONS OF WEIGHT DISSATISFACTION ON DIET QUALITY, PERCENT BODY FAT, AND PHYSICAL ACTIVITY IN COLLEGE STUDENTS , Kelsey McNulty

DIETARY AND SUPPLEMENTAL MAGNESIUM INTAKE DURING PREGNANCY AND ITS ASSOCIATION WITH GESTATIONAL DIABETES , Celia Palmer

DIETARY CONTRIBUTORS TO FOOD GROUP INTAKE IN PRESCHOOL CHILDREN ATTENDING FAMILY CHILDCARE HOMES , Andrea Ramirez-Sanabria

CONSTRUCTION AND VALIDATION OF A VIDEO CODING TOOL FOR AN INTERVENTION TO IMPROVE PARENTAL FEEDING , Margaret Doyle Samson

Theses/Dissertations from 2019 2019

MATERNAL BLOOD PRESSURE IN RELATION TO LOW BIRTH WEIGHT AND THE EFFECT OF A NUTRITIONAL SUPPLEMENT , Alyssa Abreu

ROLE OF CRITICAL NUTRITION LITERACY IN MAKING INFORMED DECISIONS ABOUT DIETARY BEHAVIOR , Janette Nazeli Bedoyan

PILOT TESTING A NUTRITION AND MOTIVATIONAL INTERVIEWING CURRICULUM FOR NURSING STUDENTS , Taylor Benson Berlinsky

SMALL FOOD STORES ASSESSMENT IN LOW INCOME LOW ACCESS COMMUNITIES IN PROVIDENCE, RHODE ISLAND , Yuyao Huang

EFFECT OF EATING PACE INSTRUCTIONAL CLASSES AT THE MICROSTRUCTURAL LEVEL OF BITES , Carolyn N. Matsumoto

THE HOME AND CHILD-CARE: ARE PRESCHOOLAGED CHILDREN GETTING MIXED FOOD-RELATED MESSAGES? , Noereem Zenaida Mena

EVALUATION OF A POLICY, SYSTEM, AND ENVIRONMENTAL SCHOOL-BASED FRUIT AND VEGETABLE INTERVENTION , Caterina Marie Morgera

Theses/Dissertations from 2018 2018

EFFECT OF A TECHNOLOGY-INTEGRATED, NUTRITION EDUCATION PROGRAM ON LOW-INCOME YOUTHS’ DIETARY INTAKE , Kate Balestracci

Exploring the Role of a Novel Device in Weight Loss Outcomes and Behaviors , Jacqueline Ann Beatty

CITY OF PROVIDENCE COMMUNITY READINESS FOR AN OBESITY PREVENTION INTERVENTION , Jessie Boukarim

Are Feeding Practices of Family Child Care Home Providers Related to Child Fruit & Vegetable Intake? , Tayla M. Carter

Impact of a Policy, Systems, and Environmental Intervention of Low-Income 5 th Grade Students' Self-Efficacy , Sabrina G. Hafner

Knowledge, Attitudes and Behaviors to Dietary Management of Parkinson’s Disease , Leah Marie Hurley

Examining Diet Quality and Sleep Duration in Overweight/Obese Adults in a Weight Loss Intervention , Megan Naquin

Maternal Sociodemographic Characteristics and Prenatal Diet Quality , Haley Wynne Parker

Evaluation of a School-Based Fruit and Vegetable Intervention Using a Digital Photography Method , Natalie Ruth Weisfeld

INCREASING CRITICAL THINKING IN PERSONAL DECISION MAKING- A CONTEXTUAL FRAMEWORK FOR COLLEGE STUDENTS , Jade A. White

Theses/Dissertations from 2017 2017

A Carbohydrate Counting Intervention for Hispanics with Type 2 Diabetes , Flavia Cattaneo

Effect of a Nutritiion Intervention on Fruit and Vegetable Intake in Elementary School Students , Jennifer L. Goodwin

Process of Evaluation of an EFNEP-Enhanced PSE Intervention in Urban Schools , Silvia X. Lepe

Content Validation of a Home Parenteral Nutrition Patient Reported Outcomes Questionnaire , Tracy-Lee Miller

Associations Between Nighttime Eating and Total Caloric Intake in College-Aged Students , Marissa Christina Ruginski

Diet Quality of Preschool Aged Children in Family Child Care Homes , Maggie You Ming Tsai

Associations Between Weight Dissatisfaction, Fruit and Vegetable Intake, Physical Activity and Personality Traits , Katherine Tzepos

Theses/Dissertations from 2016 2016

Evaluation of a Technology Utilizing Nutrition Curriculum on Dietary Intake , Kelsi Chappell

Acceptability, Short Term Impacts, and Relationships of Variables of a Processed Food Module , Jacqueline Corbett

Exploring Self-Reported and Observed Feeding Practices of Rhode Island Head Start Teachers , Megan N. Fallon

Impact of Nutrition Education on Fruit and Vegetable Consumption in an Urban School District , Pauline R. Fallon

The Effect of Caffeine Supplementation on Muscular Endurance in Recreationally Active College Age Males , Mark Gauvin

Alkylresorcinols as Biomarkers of Whole-Grain Intake , Michael Robert MacArthur

Evaluating a Novel Device for Calorie Reduction: The Bite Counter Study , Gregory G. Mayette

Feasibility and Acceptability of a Home-Based Intervention to Modify Maternal Food Parenting Practices , Amy Michelle Moore

Predicting Body Fat and Blood Lipids with Sugars Intake , Eric Nelson

The Impact of the Healthy Children, Healthy Families Curriculum on Maternal Food Parenting Practices , Laura E. Otterbach

Nutritional Status, Cognition and Cardiometabolic Risk in Individuals with Neurological Disorders , Chelsea Paulin

Theses/Dissertations from 2015 2015

FOOD SAFETY AND SCHOOL GARDEN PROGRAM , Valerie Calberry

Examining Eating Rate in Women Recruited From Low-Income Sites , Anne Therese Edwards

TARGETING OBESOGENIC BEHAVIORS: PILOT TESTING A MODIFIED RHODE ISLAND EFNEP CURRICULUM , Sarah La Roque Harper

Fermentable Carbohydrate Intake and Differences in Health Parameters in US College Students , Brittany Navrkal

THE EFFECT OF A FAMILY-BASED DIETARY INTERVENTION ON DIETARY FIBER DENSITY IN CHILDREN AGES 6-11 , Jennifer Nobles

ATTENDANCE AT TYPE 1 DIABETES CAMP IMPROVES NUTRITION KNOWLEDGE IN CHILDREN AND ADOLESCENTS , Kaitlyn Whipple

Theses/Dissertations from 2014 2014

A Population-Based Nutrition Intervention in College Students , Jennifer Arts

THE IMPACT OF HIGH AND LOW FODMAP CONDITIONS ON BLOOD GLUCOSE CONCENTRATIONS IN HEALTHY YOUNG ADULTS , Evan William Kerr

INFLUENCE OF A WITHIN MEAL EATING RATE INTERVENTION ON OVERALL DIET QUALITY IN OVERWEIGHT AND OBESE WOMEN , Sean C. Krueger

THE NUTRITION AND PHYSICAL ASSESSMENT OF PATIENTS WITH NEUROLOGICAL DISORDERS , Dara Lyn LoBuono

CONTEXTUAL AND CULTURAL INFLUENCES ON PARENTAL FEEDING PRACTICES AND INVOVLEMENT IN CHILD-CARE CENTERS AMONG HISPANICS , Noereem Zenaida Mena

THE GREEN EATING PROJECT: WEB-BASED INTERVENTION TO PROMOTE ENVIRONMENTALLY CONSCIOUS EATING BEHAVIORS , Jessica T. Nash

EFFECT OF HIGH- AND LOW-FODMAP DIET INSTRUCTION ON FODMAP INTAKE AND DIETARY QUALITY IN HEALTHY YOUNG ADULTS , James O'Toole

THE EFFECT OF AN IPAD APPLICATION ON THE QUALITY OF LUNCHES BROUGHT FROM HOME BY MIDDLE SCHOOL CHILDREN , Christina Pryor

COLLEGE STUDENTS PERCEPTIONS OF ENVIRONMENTALLY CONSCIOUS EATING BEHAVIORS: A FORMATIVE EVALUATION , Victorine Shores

EVALUATION OF A SNAP-ED FAMILY MEAL BASED NUTRITION EDUCATION CURRICULUM , Aaron Slader

IMPACT ON NUTRITION RISK IN COMMUNITY DWELLING OBESE WOMEN WITH NUTRITION AND PHYSICAL ACTIVITY INTERVENTION , Amy Taetzsch

PARENTAL PERCEPTIONS OF THE RHODE ISLAND EXPANDED FOOD AND NUTRITION EDUCATION PROGRAM , Patrick Cooper Van Asch

ASSESSMENT OF FOOD SAFETY HANDLING PRACTICES AT FARMERS’ MARKETS IN RHODE ISLAND , Elizabeth Gran Vandeputte

Theses/Dissertations from 2013 2013

Green Eating and Dietary Quality in University Students , Garrick Brown

A Qualitative Study of the Perceived Value of Membership in the Oley Foundation by Home Parenteral and Enteral Nutrition Consumers , Katelyn Patricia Chopy

NICU Sodium Administration to Extremely Low Birth Weight Infants: Relationships with Recommendations and Growth , Donna Kelly

Stress, Lifestyle, and Diet in College Students: Analysis of the YEAH Study , Steven McPartland

Evaluating the Efficacy of a Nutrition Education Mini Lesson Series , Elizabeth B. Patnode

Theses/Dissertations from 2012 2012

The Effects of Whey and Soy Protein Supplementation on Appetite and Dietary Quality in Overweight and Obese College-Aged Individuals , Kerri Alexander

INCREASING BREASTFEEDING IN WIC PARTICIPANTS USING INFORMATION ABOUT FORMULA COST AS A MOTIVATOR , Viviane Fornasaro-Donahue

IMPACT OF THE HEALTH IT UP INTERVENTION ON PLASMA LIPIDS AND GLUCOSE IN COLLEGE STUDENTS , Shira Hirshberg

THE EFFECT OF GOAL SETTING ON FRUIT AND VEGETABLE CONSUMPTION AND PHYSICAL ACTIVITY LEVEL IN A WEB-BASED INTERVENTION , Stephanie O'Donnell

EATING PACE INTERVENTION CLASSES 3: FEMALE STUDENTS AT THE UNIVERSITY OF RHODE ISLAND FEINSTEIN CAMPUS , Ruthann Sampson

Theses/Dissertations from 2011 2011

EATING RATE, FASTING GHRELIN CONCENTRATIONS AND WEIGHT STATUS IN FEMALE COLLEGE STUDENTS AT THE UNIVERSITY OF RHODE ISLAND , Stephanie E. Perruzza

Theses/Dissertations from 2009 2009

An Examination of the Relationships Among Cardiorespiratory Fitness Status, Body Mass Index, Appetite and Grelin , Jennifer Arts

Theses/Dissertations from 2005 2005

Weight Loss and Health Outcome Differences Between African Americans and Caucasions Following Gastric Bypass Surgery , Wendy A. Anderson

Theses/Dissertations from 1994 1994

Physico-Chemical Characterization of Shark-Fins , Adel M. Al-Qasmi

Theses/Dissertations from 1989 1989

The Formulation of Premium-Style Ice Milk, Low in Lactose, Sugar and Fat , Thanos Alagialis

Analysis of Thiamin by Reverse Phase C18 Open Column Chromatography , Abdullah M. Alyabis

Theses/Dissertations from 1988 1988

Process and Quality Characteristics of Ocean Pout Surimi , Paul Akeng'o

Theses/Dissertations from 1987 1987

Polyphenol Oxidase Inhibition by Glucose Oxidase in Pink Shrimp ( Pandalus borialis ) , Mohammed H. S. Al-Jassir

Theses/Dissertations from 1986 1986

Determination of Retinol by Aqueous Reverse Phase Open Column System , Abdulaly B. Al-Abdulaly

A Method for the Immobilization of Xanthine Oxidase in CA-Alginate Membranes to Measure Hypoxanthine Concentration in Order to Assess Flesh Food Quality , Hamad A. Al-Awfy

Theses/Dissertations from 1985 1985

Effect of Temperature and Packaging Material on Vitamin A and Riboflavin in Milk , Abdulaziz Ahmed Al-Zawawi

Theses/Dissertations from 1984 1984

Quantitative Determination of Sugars in Gums , Mohammed Al-Hazmi

Theses/Dissertations from 1983 1983

The Effect of a Hypocaloric Diet on the Body Weight, Body Composition and Serum HDL Levels of Male Endurance Athletes , Ellen Carol Alina

Theses/Dissertations from 1982 1982

Androgen Biosynthesis in the Testis , Mary A. Acciardi

Nutrient Level in Saudi Arabia Wheat Flour , Abdulrhaman Al-Khalifah

Theses/Dissertations from 1981 1981

Determination of Animal Fat in Margarine by High Pressure Liquid Chromatography of the Sterols , Ali Alaidaros

Identification and Differentiation of Species in Cooked Meat by Vertical Plate Gel Electrophoresis , Hamad Al-Awfy

Theses/Dissertations from 1980 1980

Development and Use of a Proficiency Test Specimen for Paralytic Shellfish Poisoning , John A. Ares

The Effects of Cis-Chlordane and Dieldrin on the Short Food Chain: Artemia to Winter Flounder , Scott McLean

Theses/Dissertations from 1978 1978

Study of the Nutritive Value and Acceptability of Hot and Cold Type A School Lunches , Louise Arcand

Food Patterns of Low-Income Portuguese , Suzanne P. Vieira

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Dissertations / Theses on the topic 'Food Science and Technology'

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Horrocks, Sally Margaret. "Consuming science : science, technology and food in Britain, 1870-1939." Thesis, University of Manchester, 1993. http://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.492324.

Eames, Malcolm. "United Kingdom Government food research and development policy : food safety, food science and the consumer." Thesis, University of Sussex, 1994. http://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.238807.

Wright, Jeremy J. "Magnetic resonance imaging applications in food science." Thesis, University of Cambridge, 1994. http://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.319882.

Singh, Prabhjot. "Antioxidant activity of food proteins and food protein hydrolysates." Thesis, McGill University, 2011. http://digitool.Library.McGill.CA:80/R/?func=dbin-jump-full&object_id=104895.

Walker, Anne. "The transfer of technology." Thesis, Bournemouth University, 1988. http://eprints.bournemouth.ac.uk/308/.

Zhou, Shuting. "Casein-phenolic interactions in food." Thesis, McGill University, 2011. http://digitool.Library.McGill.CA:80/R/?func=dbin-jump-full&object_id=103772.

Anderson, Destinee R. "Ohmic heating as an alternative food processing technology." Manhattan, Kan. : Kansas State University, 2008. http://hdl.handle.net/2097/610.

Yu, Liang. "Extrusion processing of protein rich food formulations." Thesis, McGill University, 2012. http://digitool.Library.McGill.CA:80/R/?func=dbin-jump-full&object_id=106383.

Xu, Yifan. "Ultrasonic Sealing of Aluminum Foil Based Laminate Food Packaging Materials." The Ohio State University, 1999. http://rave.ohiolink.edu/etdc/view?acc_num=osu1363860721.

Yeh, Po-Wei. "The application of supercritical CO2 technology on modifying beta-lactoglobulin inbuttermilk to reduce its antigenicity." The Ohio State University, 2019. http://rave.ohiolink.edu/etdc/view?acc_num=osu1564670043653261.

Kulshreshtha, Manoj Kumar. "Modelling and control of a twin screw food extruder." Thesis, University of Reading, 1991. http://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.302937.

Junious, Britteny Y. "Creating, Implementing, and Evaluating the Use of a Food Science and Technology 5E Based Curriculum Impact on Underrepresented Minority Youth Engagement in Science." Thesis, Virginia Tech, 2016. http://hdl.handle.net/10919/73044.

Kin, Sovann. "INFLUENCE OF FOOD-GRADE INGREDIENTS ON OFF-FLAVOR COMPOUNDS IN CATFISH FILLETS." MSSTATE, 2006. http://sun.library.msstate.edu/ETD-db/theses/available/etd-08082006-135846/.

Krusemark, Kathryn S. "Decision-making applications in food safety and food defense." Thesis, Manhattan, Kan. : Kansas State University, 2009. http://hdl.handle.net/2097/2294.

Baker, Steven R. "Maximizing the use of food emulsifiers." Manhattan, Kan. : Kansas State University, 2010. http://hdl.handle.net/2097/4197.

Fisher, Jonathan J. "Food scientist’s guide to dietary fiber." Kansas State University, 2009. http://hdl.handle.net/2097/1454.

Radhakrishnan, Vijayakumar. "THE EFFECT OF HAND CATCHING AND MACHINE CATCHING METHODS ON BROILER BREAST MEAT QUALITY." MSSTATE, 2007. http://sun.library.msstate.edu/ETD-db/theses/available/etd-04162007-104024/.

Putsakum, Monticha. "THE RELATIONSHIP OF DIET, STRESS, INTESTINAL NITRIC OXIDE PRODUCTION, AND INTESTINAL MICROFLORA IN CHICKENS." MSSTATE, 2007. http://sun.library.msstate.edu/ETD-db/theses/available/etd-05222007-231811/.

wilbourn, jonathan ashley. "UTILIZATION OF DEIONIZED WATER AND NON-MEAT ADJUNCTS TO COMBAT QUALITY ISSUES IN BONELESS CURED HAM ASSOCIATED WITH USING PALE RAW MATERIAL." MSSTATE, 2006. http://sun.library.msstate.edu/ETD-db/theses/available/etd-06292006-132100/.

Gandy, April Lynne. "THE EFFECT OF PASTEURIZATION TEMPERATURE ON CONSUMER ACCEPTABILITY, SENSORY CHARACTERISTICS, VOLATILE COMPOUND COMPOSITION, AND SHELF-LIFE OF FLUID MILK." MSSTATE, 2007. http://sun.library.msstate.edu/ETD-db/theses/available/etd-07022007-162142/.

Chen, Wei-Chun. "EFFECTIVENESS OF POSTHARVEST SANITATION TREATMENTS ON MICROBIAL LOAD OF BLUEBERRIES." MSSTATE, 2008. http://sun.library.msstate.edu/ETD-db/theses/available/etd-10172008-084244/.

McGillivray, John Michael. "MEASURES OF OXIDATION OF SOYBEAN AND CATFISH OILS." MSSTATE, 2006. http://sun.library.msstate.edu/ETD-db/theses/available/etd-11072006-195215/.

Holland, Brenda J. "Hey USDA, Where's My Cow? Factors Influencing U.S. Cattle Producer Participation in a Mandatory Traceability System." Thesis, Capella University, 2015. http://pqdtopen.proquest.com/#viewpdf?dispub=3718633.

There was low participation (40%) by cattle producers in the United States’ voluntary traceability system known as the National Animal Identification System (NAIS). A mandatory traceability system was implemented by the United States Department of Agriculture on March 11, 2013. Any cattle that are moved between states must be identified. Participation in the new system needs to be at least 70% to be considered successful. Beef cattle producers may have privacy and trust issues that would be factors affecting participation in a traceability system. Surveys were sent to 2,000 subscribers of BEEF Magazine. Out of the 361 responses, there were 196 usable surveys. Drawing upon the theories of economics and compliance, research was conducted to determine if participation rates in a traceability system were affected by the entity that managed the system, either Government, Private Industry, or Private Non-Industry entity; the data that the system gathered, i.e., marketing claims; and the incentives received from the traceability system. The current research indicated that participation rates will increase if a private industry maintains the data. Antibiotic-free was the marketing claim of the data that the system gathered that influenced participation, and participation decreased with this marketing claim. Lastly the incentives or benefits received from the traceability will positively affect participation rates. Any government entity or organization wishing to implement a traceability system, could use these findings to increase participation in their traceability system.

Larsson, Malin, and Julia Duong. "Food Waste, Date Labelling and Technology : A Survey Study." Thesis, KTH, Skolan för datavetenskap och kommunikation (CSC), 2017. http://urn.kb.se/resolve?urn=urn:nbn:se:kth:diva-209830.

Erwee, Anton. "Development of technology for the production of stable high moisture dried fruit." Thesis, Stellenbosch : Stellenbosch University, 2003. http://hdl.handle.net/10019.1/53365.

Frohlich, Xaq Zachary. "Accounting for taste : regulating food labeling in the "affluent society," 1945-1995." Thesis, Massachusetts Institute of Technology, 2011. http://hdl.handle.net/1721.1/66037.

Lam, Senator Henry. "An evaluation of food gums for encapsulating enzymes to accelerate cheese ripening : thesis submitted in fulfilment of the requirements for the degree of Master of Science (Honours) in Food Science and Technology /." Richmond, N.S.W. : Faculty of Science, Technology and Agriculture, University of Western Sydney, Hawkesbury, 1997. http://library.uws.edu.au/adt-NUWS/public/adt-NUWS20030813.102144/index.html.

Kakani, Grihalakshmi. "Interventions for ensuring food safety in mangoes during phytosanitary treatments." [College Station, Tex. : Texas A&M University, 2006. http://hdl.handle.net/1969.1/ETD-TAMU-1119.

Xiang, Bob. "Effects of pulsed electric fields on structural modification and rheological properties for selected food proteins." Thesis, McGill University, 2009. http://digitool.Library.McGill.CA:80/R/?func=dbin-jump-full&object_id=32611.

Tolley, Rebecca. "Review of Christmas Food and Feasting: A History." Digital Commons @ East Tennessee State University, 2019. https://dc.etsu.edu/etsu-works/5697.

Hamilton, Shane 1976. "Trucking country : food politics and the transformation of rural life in Postwar America." Thesis, Massachusetts Institute of Technology, 2005. http://hdl.handle.net/1721.1/39178.

Ma, Sihui. "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." Diss., Virginia Tech, 2019. http://hdl.handle.net/10919/100997.

Sharp, Michael D. "Analysis of Vanilla Compounds in Vanilla Extracts and Model Vanilla Ice Cream Mixes Using Novel Technology." The Ohio State University, 2009. http://rave.ohiolink.edu/etdc/view?acc_num=osu1258043461.

Koren, David W. "Production of fructose and ethanol by selective fermentation of glucose-fructose mixtures." Thesis, University of Ottawa (Canada), 1991. http://hdl.handle.net/10393/7944.

Gagné, Isabelle. "Enhanced high-fructose syrup production by an hybrid fermentation/pervaporation system using a silicone rubber hollow fiber membrane module." Thesis, University of Ottawa (Canada), 2001. http://hdl.handle.net/10393/9361.

Lacki, Karol M. "A novel method for the decrease of phenolic content in commercial canola meal using an enzyme preparation secreted by the white-rot fungus Trametes versicolor." Thesis, National Library of Canada = Bibliothèque nationale du Canada, 1997. http://www.collectionscanada.ca/obj/s4/f2/dsk2/ftp02/NQ28353.pdf.

Clements, Megan Alexander. "Almond Seed Coat, Surface Area, and Kinetics of Removal via Blanching." Thesis, University of California, Davis, 2013. http://pqdtopen.proquest.com/#viewpdf?dispub=3565492.

This research aims to provide a more complete understanding of almond seed coats, including microscopic development and structure, the relationship of measurable properties to surface area, and the kinetics of seed coat separation from the underlying almond kernel in response to a range of temperatures.

Immature almond samples of Nonpareil and Padre varieties were microscopically examined in the 16th-20th weeks after flowering (13 through 7 weeks prior to commercial harvest). The highly vacuolate and thin-walled diploid maternal tissues and triploid support tissue that sustain the embryo during development begin to rupture and compress down above a base monolayer of distinctly intact cells to form the mature seed coat. Over the course of blanching, no substantial swelling or dissolution of microscopic tissue layers was visible, however the junction between the base layer of the seed coat and the underlying almond cotyledon moved apart until they were no longer in contact with one another.

Surface areas of Nonpareil, Monterey, and Butte-Padre almonds were measured by manually peeling rehydrated nuts and analyzing images of their seed coats. Ninety-five percent of the 1,545 almonds measured in this study had surface areas between 515.96 mm 2 -942.24 mm 2 . Surprisingly, individual dimensions (length, width, and thickness) did not increase with increasing surface area, nor they did scale in proportion to one other. An empirical model was created to predict surface area (r 2 =0.74), which depends on the almond variety, as well as length, width, and mass after rehydration.

The progression of blanching was examined by quantifying the degree of seed coat separation at dozens of intermediate time-points during the blanching process, using this empirical model. Experimental temperatures were 70°C, 80°C, 90°C, and 100°C; at each temperature, seed coat separation occurred in a sigmoidal logarithmic fashion. Rates of blanching were calculated using non-linear two-parametric regression. Rates of blanching at 100°C and 90°C were not significantly different, however, blanching rates decreased semi-logarithmically with decreasing blanching temperature between 70°C and 90°C. D-values representing 90% seed coat separation were calculated as 30 seconds at 100°C, 35 seconds at 90°C, 120 seconds at 80°C, and 443 seconds at 70°C. From these, a z value for decimal reduction times between 70°C and 90°C was calculated at 18.48C degrees.

The novel empirical model for surface area could be used to improve the accuracy of mass transfer and energetic transfer calculations in almond processing. Quantifying the rate of seed coat separation could be used to explore any aspect of almond physiology dependent on or resultant from seed coat integrity, such as germination, rehydration kinetics, processing damage, or blanching efficacy. It could also potentially be used to compare the relative blanching propensity of different almond varieties, as well as evaluating the impact on skin separation of various growing, harvesting, and processing conditions. D- and z values characterizing the almond blanching process may be useful in optimizing almond processing conditions to reduce the chances of accidental seed coat separation, or to more efficiently achieve it.

Nemes, Simona. "Microwave-assisted extraction (MAE) of Secoisolariciresinol Diglucoside (SDG) from flaxseed." Thesis, McGill University, 2008. http://digitool.Library.McGill.CA:80/R/?func=dbin-jump-full&object_id=18679.

Li, Yue. "Analysis of acidity in oil-based matrices by infrared spectroscopy." Thesis, McGill University, 2010. http://digitool.Library.McGill.CA:80/R/?func=dbin-jump-full&object_id=86906.

Gomaa, Ahmed. "An investigation of effects of microwave treatment on the structure, enzymatic hydrolysis and nutraceutical properties of ß-lactoglobulin." Thesis, McGill University, 2011. http://digitool.Library.McGill.CA:80/R/?func=dbin-jump-full&object_id=97061.

Pakpour, Sepideh. "Detection of antibiotic resistance in swine production." Thesis, McGill University, 2011. http://digitool.Library.McGill.CA:80/R/?func=dbin-jump-full&object_id=97152.

Murugesan, Ramesh. "Enhancement of antioxidant content of Elderberry («sambucus nigra») fruit by pulsed ultraviolet light followed by spray drying of Elderberry juice." Thesis, McGill University, 2010. http://digitool.Library.McGill.CA:80/R/?func=dbin-jump-full&object_id=97250.

Rajalakshmi, Sivaramakrishnan SatyanarayanDev. "Microwave pasteurization of shell eggs-a comprehensive study." Thesis, McGill University, 2010. http://digitool.Library.McGill.CA:80/R/?func=dbin-jump-full&object_id=95086.

Anekella, Kartheek. "Microencapsulation of probiotics (Lactobacillus acidophilus and Lactobacillus rhamnosus) in raspberry powder by spray drying: optimization and storage stability studies." Thesis, McGill University, 2012. http://digitool.Library.McGill.CA:80/R/?func=dbin-jump-full&object_id=106612.

Singh, Ajaypal. "Evaluation of high pressure processing for improving quality and functionality of egg products." Thesis, McGill University, 2012. http://digitool.Library.McGill.CA:80/R/?func=dbin-jump-full&object_id=110635.

Rattan, Navneet. "Heating behavior and quality changes in canned potatoes subjected to agitation processing." Thesis, McGill University, 2012. http://digitool.Library.McGill.CA:80/R/?func=dbin-jump-full&object_id=110754.

Lingegowdaru, Jagadeesh. "Effect of UV-C hormesis on quality attributes of tomatoes during post treatment handling." Thesis, McGill University, 2007. http://digitool.Library.McGill.CA:80/R/?func=dbin-jump-full&object_id=18285.

Muthukumaran, Arun. "Foam-mat freeze drying of egg white and mathematical modeling." Thesis, McGill University, 2007. http://digitool.Library.McGill.CA:80/R/?func=dbin-jump-full&object_id=18301.

Gunenc, Aynur. "Evaluation of pork meat quality by using water holding capacity and vis-spectroscopy." Thesis, McGill University, 2008. http://digitool.Library.McGill.CA:80/R/?func=dbin-jump-full&object_id=18708.

Yu, Li Juan. "Application of pulsed electric field treated milk on cheese processing: coagulation properties and flavor development." Thesis, McGill University, 2009. http://digitool.Library.McGill.CA:80/R/?func=dbin-jump-full&object_id=66663.

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Food technology.

Barley proteins for human consumption

This project will investigate the protein profile using protein chemical and proteomics techniques of different barley cultivars to identify how this influences its use for human consumption

Structuring plant proteins in extruder cooling dies for the scalable mimicry of meat analogues

Engineering of animal whole muscle tissue using plant protein melts

Extraction, characterization and stability of natural colorants from alfalfa and seaweed

Improving stability of colorants from green and blue biomasses

Crystallization and morphology of vegetable oils

Crystallization and morphology of vegetable oils and factors affecting these phenomena to develop green and sustainable fractionation processes for the food industry

Better bound: understanding the fate of non-covalently bounds polyphenols during human digestion

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Nutritional value and functional properties of Faba beans

Faba beans are valuable food ingredient in a growing number of products, which calls for increasing insight into the nutritional quality and functional properties 

Diglyceride removal in vegetable oil

Investigation of process conditions and efficiencies for adsorption and enzymatic hydrolysis of diglycerides in vegetable oils

Technological improvement of dietary pea starch

Future-proofing dietary pea starch

Development of Serum-free media for cultivated meat

Work with a sustainable meat production of the future. Can you develop serum-free media for cultivated meat production?

Food colloids and interfaces

The behaviour of a droplet is driven by its interface

Plant based drinks: Processing parameters in a lab-scale study

Assessment of processing parameters of influence on plant-based drinks quality

Extraction and Purification of RuBisCO for Future Food Applications

Interested in sustainable protein, processing, and functional properties? This is the project for you

The significance of the MAPK and AMPK signalling pathways on satellite cell differentiation

How can we control cell growth for cultured meat?

Increasing the value of milk and milk components through processing

A better understanding of how to control dairy components during processing will lead to mining value in milk

Exploring the future of hemp protein-structure and functionality

Shaping future food ingredients for a more sustainable food industry

Extraction and characterization of pea protein

Processing future food materials

For a more sustainable food industry, better processing approaches are needed

Production of cultured meat

Work with a sustainable meat production of the future. Which steps have an impact on the final composition and functionality of cultivated meat?

Cultivated meat in bioreactors

Take cultivated meat from lab scale to bioreactors

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TRADITIONAL PROCESSED FOODS AND THEIR PROCESSING TECHNOLOGIES IN THE PHILIPPINES Food Technology Research Program National Institute of Science and Technology Manila, Philippines

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SANCHEZ HEMERYTH Amira Priscilla

Esther Ramirez , Ernesto Alanis

Mustapha Missbah El Idrissi

Yadi Haryadi

This paper presents some of special traditional foods of lndonesian origin both fermented as well as non fermented. Some of those foods have unique characteristics in the sense that they are able to convert non edible by products or waste products which usually used as animal feeds into nutritious and sometimes very tasty foods, such as oncom and some kinds of tempe. Most of the fermented foods in lndonesia are available in solid form, liquid and semi liquid, * generally prepared from vegetable products, particularly legumes, cereals, and tubers, or their by products. The technology of traditional fermentation is simple with extremely low cost production. There are so many kinds of traditional non fermented foods available in the country. However, only a few are discussed as they also have unique characteristics. Some of them are rice chip, palm sugars, and salepisang. Traditional foods are important component in lndonesian diets especially due to their contribution as source of pro...

Food Production Processing and Nutrition

Saji Gomez , MANEESHA PK

Functional beverages originate primarily from fruits and vegetables sources, but also include those from other plants such as tea, coffee, cocoa, soybean as well as animal products like milk and dairy-based and alcoholic drinks. They have definite medical or health benefits which include prevention or delaying the progress of diseases. Indian gooseberry is a very rich source of vitamin C and phenolics, two potent antioxidant compounds. Similarly curcumin in turmeric, piperine in black pepper and gingerol in ginger have proven antioxidant and anti-inflammatory properties. Incidence of covid-19 pandemic has raised awareness among people the importance of maintaining higher levels of immunity. A study was undertaken at Kerala Agricultural University during 2020-21 to develop an herbal functional drink from Indian gooseberry fruit juice incorporated with turmeric and black pepper powders, ginger juice extract and juice of acid lime fruits. The herbal drink formulated with these ingredients was homogenized at an operating pressure of 175 Bar with a speed of 235 SPM and was subsequently pasteurized at 100 0 C for 10 minutes in glass bottles, followed by storage under refrigerated conditions at 5 ± 2 0 C for 3 months. The initial ascorbic acid, total phenolics, total flavonoids, total carotenoids and total curcumin contents were 61.0 mg100g − 1 , 184.0 mg100g − 1 , 153.0 mg100g − 1 , 119.98 mg100g − 1 and 31.0 mg100g − 1 , respectively. Antioxidant activity of the herbal drink was determined by three assays, viz. ABTS, DDPH and FRAP. The initial IC 50 values of the herbal drink by ABTS, DPPH and FRAP assays were 8.64, 0.212 and 0.368 μgml − 1 , respectively. Significant decline in ascorbic acid, total flavonoids, total carotenoids and curcumin content were recorded in the product during storage in contrast to the total phenolics content which showed a significant rise over the storage period. Antioxidant activity of the herbal drink determined by all the three assays also declined significantly throughout the storage period. The results indicate that the product can be promoted as a healthy drink which has to be stored at low temperature in order to retain higher levels of antioxidant compounds and antioxidant activity.

Tommy Hendrix

Indigenous Fermented Foods of South Asia

Kenneth Ruddle

This chapter contains sections that describe and explain the following topics: Fermented Meat and Meat Products, Fermented Fish and Fish Products, Alkaline Fermented Foods, Fermented Food Condiments, and Soy Based Products..

Aniekan Ikpe

Indigenous fermented foods are brought about mainly by the action of microorganisms which in turn results in desirable biochemical changes, thereby leading to optimization and modification of the fermented product. An example of indigenous fermented food in Nigeria is cassava, (Manihot esculenta Crantz). However, cassava roots are fermented in various parts of Africa for a number of reasons which includes removal of substantial quantity of Cyanide, optimization of the texture into a more desirable product and to provide a desirable sour taste. Cassava is also fermented in order to improve the texture, nutritional value, taste, aroma, as well as enhancing the shelf-life of the desired product. The aims of this research work are to optimize cassava, an indigenous food fermentation with respect to texture and to ferment cassava at different time duration (24, 48 and 72 hours) for the production of gari paste, to carry out TPA (hardness, cohesiveness, adhesiveness, springiness) in order to determine if these fermentation times will have effect on these textural parameters. Gari paste, a product of cassava fermentation at different duration of fermentation (24, 48 and 72) hours were individually subjected to TPA using Brookfield CT3 texture analyzer with a compression speed of 10mm/S, percentage compression of 75%, trigger load of 6.8g, and 2 cycles. The textural parameters being analyzed were hardness, cohesiveness, adhesiveness and springiness. Fermentation of cassava at 24, 48 and 72 hours of fermentation did not have direct effect on TPA cohesiveness of gari paste as the values obtained were generally low as cohesiveness is linked with the internal bond of a material implying that the higher the deformation of a product, the higher the deformation of the internal structures and hence, low levels of cohesiveness. TPA adhesiveness of gari paste at 24, 48 and 72 hours of fermentation on the other hand had inconsistent values and were not linked to fermentation rather, on the age of the cassava as well as the processing method while TPA springiness of gari paste fermented at 24 hours were low 0.86 and 0.87 respectively for the first and second cycle. The values increased at 48 hours of fermentation. These values were 11.87 and 12.31 respectively. At 72 hours of fermentation, the springiness obtained for the first cycle fell within the same range as that of 48 hours (11.83), while it decreased to 0.9 for the second cycle. The decrease was caused by the test protocol, shape of the sample and volume fraction resulting from decreased granule swelling power, and low amylose leaching, a product of high granule internal stability. Fermentation showed significant effect on TPA hardness of gari paste at the various fermentation times, mostly at 72 hours of fermentation due to decrease in starch content. It was observed that the higher the fermentation time, the higher the moisture loss which in turn increased the hardness of the gari paste, reduced the springiness, reduced the cohesiveness and reduced the adhesiveness. The statistical analysis for the determination of P-values showed no significant difference between fermentation times and the test parameters.

aensionline.com

Jamal Daoud , Mohamed E . S . Mirghani

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