Agriculture, Food Science and Technology.

Characterization of heat transfer during cake baking in tunnel type multizone industrial ovens. by: (Language materials, printed)

A study of microwave-water interactions in bread system. by: (Language materials, printed)

Quarantine treatment for fruits using radio frequency and microwave energy. by: (Language materials, printed)

Modeling heat and mass transfer during air impingement thawing of frozen foods. by: (Language materials, printed)

Mathematical models to predict the performance of insulating packages and their practical uses. by: (Language materials, printed)

Radio frequency (RF) heating of food. by: (Language materials, printed)

Development of an integrated model for heat transfer and dynamic growth of Clostridium perfringens during the cooling of cooked boneless ham. by: (Language materials, printed)

Thermal processing of hermetically packaged low-acid foods using microwave-circulated water combination (MCWC) heating technology. by: (Language materials, printed)

Deep-fat frying of potato strips: Simulation of heat and mass transfer during frying and experimental measurements of frying and texture. by: (Language materials, printed)

A combined convection cooking and Salmonella inactivation model for ground meat and poultry products. by: (Language materials, printed)

Continuous flow processing of foods using cylindrical applicator microwave systems operating at 915 MHz. by: (Language materials, printed)

Microwave assisted osmotic dehydration of apple cylinders under continuous medium flow conditions for improving moisture transfer rate and product quality. by: (Language materials, printed)

Heat transfer studies on canned particulate viscous fluids during end-over-end rotation. by: (Language materials, printed)

Dielectric properties of muscle foods. by: (Language materials, printed)

Modeling the forced-air cooling process of fresh horticultural products. by: (Language materials, printed)

Potential of radio frequency heating of fresh fruits as an alternative quarantine method. by: (Language materials, printed)

Development of radiofrequency power and non-thermal metabolic stress in disinfection and disinfestation of foods and agricultural products. by: (Language materials, printed)

Developing methods for design and analysis of continuous mixers through three-dimensional numerical simulation of flow and mixing. by: (Language materials, printed)

Transport phenomenon in jet impingement baking. by: (Language materials, printed)

Development of a material testing protocol for evaluation of radio frequency transponder effects on bloom time of beef loin muscle. by: (Language materials, printed)

Determination of heat transfer coefficient and correlation of dimensionless number for freezing of foods. by: (Language materials, printed)

Influence of autoinducer 2 (AI-2) and AI-2-like inhibitors generated from ground beef on Escherichia coli O157:H7 protein expression. by: (Electronic resources)

A study of agricultural intensification: Ancient Maya agricultural terracing in the Xunantunich hinterland, Belize, Central America. by: (Electronic resources)

Microbial facilitated release of phenolics from heat-stabilized defatted rice bran and antioxidant activity of fermented supernatants. by: (Language materials, printed)

Physical properties of polysaccharides and their interactions with protein at multi-length scales. by: (Electronic resources)

Effects of cell signalling on survival and virulence of Campylobacter jejuni. by: (Electronic resources)

RFID animal identification in the U.S. beef industry: A study of actual costs incurred and price premiums recieved at the producer level. by: (Language materials, printed)

Use of Fourier Transform Infrared Spectroscopy for the identification of bacteria of importance to the food industry. by: (Electronic resources)

Avaluo microbiologico de peligros y comparacion de la carne molida de venta al detal de procesadores locales de Puerto Rico y los importados de Estados Unidos. by: (Electronic resources)

Modelling and experimental studies for quality changes in tortilla chips during baking. by: (Electronic resources)

The effects of additives on dough rheological properties of pre-proofed frozen dough and baking quality of bread sticks. by: (Electronic resources)

Effects of whey protein ingredients on mixing and baking properties of wheat flour. by: (Electronic resources)

Lactic acid fermentation and phytochemical synergies for food safety and human health applications. by: (Electronic resources)

Food safety standards as corporate social responsibility: A case study of infant food companies. by: (Electronic resources)

Traceability and food safety: Liability, reputation, and willingness to pay. by: (Electronic resources)

Enteric virus detection and inactivation in model food systems. by: (Electronic resources)

Use of non-thermal, atmospheric-pressure plasma for reduction of bacterial food pathogens. by: (Electronic resources)

Analysis of physical, chemical, and functionality properties of distillers dried grains with solubles (DDGS) for use in human foods. by: (Electronic resources)

The evolution of phenolic compounds in red wine during post-fermentation maturation: Correlation with perceived astringency and bitterness. by: (Electronic resources)

Study of baking conditions on par-baked bread properties. by: (Electronic resources)

Predicting commercial-scale baking quality characteristics of wheat and flour using NIR. by: (Electronic resources)

Textural and mass transfer characteristics of chicken nuggets during deep fat frying and oven baking. by: (Electronic resources)

Determination of grape and wine sensory attributes resulting from different pruning and irrigation practices on the Syrah (Vitis vinifera cv.) cultivar. by: (Electronic resources)

Extrusion cooking to produce nutritious bean products. by: (Electronic resources)

A study of potato (Solanum tuberosum L.) tuber element distribution and its implication for after-cooking darkening. by: (Electronic resources)

Effects of barley cultivars, fractionation and cooking on its compositional, nutritional and textural properties. by: (Electronic resources)

Characterization and pattern recognition of selected sensors for food safety applications. by: (Electronic resources)

Antimicrobial activity of chitosan impregnated into packaging films and chitosan in solution. by: (Language materials, printed)

Effect of ozone and chlorine dioxide treatments used in perishable food applications on polymeric materials: Changes in mechanical, thermal and mass transfer properties. by: (Language materials, printed)

Packaging requirements for pulsed electric field processed orange juice. by: (Language materials, printed)

Cooking yields and quality characteristics of grilled chicken breast fillets as affected by marinades containing starches. by: (Language materials, printed)

Effect of water and water migration on starch retrogradation and thermomechanical properties of bread during staling. by: (Language materials, printed)

Structures, properties, and biogenesis of starch and cyanobacterial glycogen. by: (Language materials, printed)

Honey amylase and the effect in starch-containing foods. by: (Language materials, printed)

Internal marketing in the hospitality industry: Communication satisfaction and organizational commitment. by: (Language materials, printed)

A fundamental approach using theories of elasticity to study texture-related mechanical properties of foods. by: (Language materials, printed)

Stabilization of frozen foods by creation of a glassy state. by: (Language materials, printed)

Development and validation of a dynamic vapor sorption-fast gas chromatography method for studying the effects of humidification and temperature on volatile release from amorphous carbohydrate glasses. by: (Electronic resources)

An analysis of the fatty acid composition of raw ruminant milks in the Province of Ontario. by: (Electronic resources)

Identification of contamination sources of Bacillus cereus in pasteurized milk. by: (Language materials, printed)

Measuring consumer knowledge and demand response to food-related biotechnology, recombinant bovine growth hormone (rbGH). by: (Language materials, printed)

Food safety evaluation of recombinantly produced green fluorescent protein. by: (Language materials, printed)

Phytochemical studies on guggul gum (Commiphora wightii), myrrh (Commiphora myrrha) and quinoa seeds (Chenopodium quinoa). by: (Language materials, printed)

The effect of green tea extract on lipid oxidation of canola oil during deep-fat frying. by: (Language materials, printed)

Antioxidant and arachidonic acid modulation properties of the exocarp skin of almond (Prunus amygdalus). by: (Language materials, printed)

Nanoengineering of solid surfaces using an in-vitro synthesized biological polymer. by: (Language materials, printed)

Cryogenic carbon dioxide cooling of shell eggs: A finite element analysis of heat and mass transfer. by: (Language materials, printed)

Microbial and sensory assessment of milk with an electronic nose. by: (Language materials, printed)

Factors affecting the quantity and quality of porcine muscle and fat. by: (Language materials, printed)

Effect of ozone treatment on quality of orange juice. by: (Language materials, printed)

Rheological characterization of selected food gums. by: (Language materials, printed)

The effect of yeast strains used for fermentation on the congener concentration in distilled fruit brandies. by: (Language materials, printed)

Determination of dietary fiber, and total and indigestible starch and protein in a selected sample of dry bean (Phaseolus vulgaris L.) genotypes. by: (Language materials, printed)

Phosphorylation of starch by reactive extrusion. by: (Language materials, printed)

The effect of starch microstructure on glass transition, gelatinization, and the elevation of the gelatinization temperature by saccharides. by: (Language materials, printed)

Kinetics of biopolymeric reactions and characterization of processed biopolymers: Starch and inulin. by: (Language materials, printed)

Protein-starch interactions during wheat flour extrusion: Formation and effects on textural properties of extrudates. by: (Language materials, printed)

Viscoelastic properties of corn starch-whey protein mixed gels and doughs. by: (Language materials, printed)

The contribution of amylopectin and amylose to gel behavior of high-amylose maize starches. by: (Language materials, printed)

Production of L(+)-lactic acid from glucose and starch by fermentations with immobilized cells of Rhizopus oryzae. by: (Language materials, printed)

Heat transfer to a canned starch dispersion under agitation: Numerical simulation and experiment. by: (Language materials, printed)

Characterization of biopolymers: Starch and soy protein. by: (Language materials, printed)

Purification and characterization of starch phosphorylase from maize endosperm. by: (Language materials, printed)

The effect of storage on consumer preference, sugar content, and starch content of spiced low-fat sweet potato flavored yogurt. by: (Language materials, printed)

Effects of rbST treatment and dietary protein level prior to the finishing phase and cooking method on sensory and physical attributes of beef steaks. by: (Language materials, printed)

Investigation of flow of food materials in extrusion dies. by: (Language materials, printed)

Broccoli components as antioxidants: The role of isothiocyanates as redox modifiers via glutathiolation. by: (Language materials, printed)

Food ingredient design strategies for chemoprevention of disease using phenolic phytochemicals. by: (Language materials, printed)

Physicochemical properties and phenolic composition of selected Saskatchewan fruits: Buffaloberry, chokecherry and sea buckthorn. by: (Language materials, printed)

Processing and storage effects on black raspberry polyphenolics and antioxidant capacity. by: (Language materials, printed)

Food preservation by pulsed electric fields and selected antimicrobials . by: (Language materials, printed)

Elucidation of the interaction between soy protein isolate and simulated beef flavour. by: (Language materials, printed)

Characterization of selected microbial lipoxygenase extracts and immobilization and stabilization of an enzymatic preparation. by: (Language materials, printed)

Effects of fat content, aging time, and additive application methods on the quality characteristics of irradiated ground beef. by: (Language materials, printed)

Shelf life evaluation of ready-to-eat meat and poultry products based on Listeria monocytogenes growth. by: (Language materials, printed)

Use of near-infrared spectroscopy for qualitative and quantitative analyses of grains and cereal products. by: (Language materials, printed)

Consumer willingness-to-pay for flavor in beef steaks: An experimental economics approach. by: (Language materials, printed)

Neural network-based crop growth model to predict processing tomato yield on a site-specific basis using remotely sensed data. by: (Language materials, printed)

Quantitative detection of Escherichia coli O157:H7 in ground beef by the polymerase chain reaction incorporating immunomagnetic separation. by: (Language materials, printed)

Fate of Escherichia coli O157:H7 and Listeria monocytogenes on fresh produce during sanitizer exposure. by: (Language materials, printed)

Induction of leukocyte apoptosis by trichothecene mycotoxins. by: (Language materials, printed)

New food ingredient derived from casein/kappa-carrageenan interaction. by: (Language materials, printed)

Monitoring of fishery product quality using an electronic nose and visible/near-infrared spectroscopy. by: (Language materials, printed)

Bacteriocins: Unique approaches for the characterization of peptide antimicrobials in lactic acid bacteria. by: (Language materials, printed)

Post-packaging irradiation combined with modified atmosphere packaging for control of bacterial pathogens on meat products. by: (Language materials, printed)

Effects of superheated steam processing on the drying kinetics and textural properties of instant Asian noodles. by: (Language materials, printed)

Flavor profiles of Oklahoma-grown peanuts. by: (Language materials, printed)

Enzymatic methods for the analysis of lipophilic shellfish toxins. by: (Language materials, printed)

Inactivation of viruses by high hydrostatic pressure in ready-to-eat food products. by: (Language materials, printed)

Yield and quality of soymilk and tofu made from Manitoba-grown food grade soybeans. by: (Language materials, printed)

Effects of lactic acid bacteria on the immune system. by: (Language materials, printed)

Pulsed electric field processing of functional foods. by: (Language materials, printed)

Gluconate metabolism in Lactobacillus and its role in persistence in the human intestine. by: (Language materials, printed)

The effect of microwave energy on the structure and function of food hydrocolloids. by: (Language materials, printed)

Effects of flavonoids on DNA oxidation and mRNA expression of DNA repair enzymes under oxidant challenge. by: (Language materials, printed)

Novel biological conversions: Development of value-added products from food-processing wastes and bioremediation of polymeric dyes. by: (Language materials, printed)

Recovery of bovine glycomacropeptide as nutraceutical and its enhancement in human immunity. by: (Language materials, printed)

The development, implementation and evaluation of a safe food-handling label for restaurant take-out. by: (Language materials, printed)

Particle size behavior, dielectric properties, and electromagnetic modeling of aqueous starch suspensions during microwave heating. by: (Language materials, printed)

Physical, perceptual, and bioactive components of chocolate. by: (Language materials, printed)

Activation of oxidoreductases in millet and cowpea grains improves protein utilization for growth. by: (Language materials, printed)

Roles of carbohydrates and proteins in the staling of wheat flour tortilla. by: (Language materials, printed)

Morphology of frozen hydrated gluten networks as affected by ice structuring proteins. by: (Language materials, printed)

Emulsions and microemulsions as antimicrobial delivery systems. by: (Language materials, printed)

Phenolic composition and antioxidant activity of sweetpotatoes [Ipomoea batatas (L.) Lam]. by: (Language materials, printed)

Effect of aging on colonic chemoprevention by dietary curcumin. by: (Language materials, printed)

Cereal beta-glucan: Structure and function. by: (Language materials, printed)

High-pressure thermal sterilization of egg products. by: (Language materials, printed)

Control of polyphenol oxidase and pectin methylesterase activities by ultra high pressure. by: (Language materials, printed)

Continuous steam sterilization segmented flow aseptic processing of particle foods. by: (Language materials, printed)

Moisture migration through fat-based multiphase systems. by: (Language materials, printed)

Effect of xanthan gum addition on whey protein isolate stabilized emulsions. by: (Language materials, printed)

Sensor fusion models to integrate electronic nose and surface acoustic wave sensor for apple quality evaluation. by: (Language materials, printed)

Correlation of analyses of odor profiles of HDPE films coated with different adhesives using electronic nose, sensory evaluation, and GC-MS. by: (Language materials, printed)

Biology and biotechnology of modified oils. by: (Language materials, printed)

Thermal behavior of food materials during high pressure processing. by: (Language materials, printed)

Soybean responses to atmospheric increases in carbon dioxide and ozone. by: (Language materials, printed)

Mechanism of gas cell stability in breadmaking. by: (Language materials, printed)

Food and food related festivals in rural destination branding. by: (Language materials, printed)

Wheat lignans and cancer prevention. by: (Language materials, printed)

Phase 2 enzyme-inducing agents from soybean (Glycine max). by: (Language materials, printed)

Production and antioxidant activity of raisin extracts. by: (Language materials, printed)

Interaction between chitosan and protein stabilized emulsions. by: (Language materials, printed)

Effects of Lactobacillus delbrueckii ssp. lactis R0187 on soy flour fermentation. by: (Language materials, printed)

Modeling the effects of initial nitrogen and temperature on fermentation kinetics of hard cider. by: (Language materials, printed)

The effect of packaging attributes on consumer perception of cherry juice. by: (Language materials, printed)

Comparison of different packaging materials to determine their effect on availability and effectiveness of 1-methylcyclopropene. by: (Language materials, printed)

In the wrong place?: Geographic variation in United States occupational injury/illness rates. by: (Language materials, printed)

An economic analysis of the human health impacts of antibiotic use in food animal production and the demand for antibiotic-free meat. by: (Language materials, printed)

Thermal transitions, extrusion, and heat-sealing of whey protein edible films. by: (Language materials, printed)

Biofilm formation and sliding translocation in Bacillus cereus. by: (Language materials, printed)

The effects of cranberry juice on bone homeostastis in orchidectomized rats. by: (Language materials, printed)

Technology diffusion and the beef industry: A communication investigation. by: (Language materials, printed)

Identifying production facility characteristics in small and very small meat processing plants with reference to FSIS Salmonella test results. by: (Language materials, printed)

Extraction and functional properties of ultrasonicated chitin and chitosan from crustacean byproducts. by: (Language materials, printed)

Characterization of fresh muscle pigments in channel catfish and their influence by chilling stress. by: (Language materials, printed)

Immunomodulatory, anti-inflammatory and wound healing properties of Echinacea species. by: (Language materials, printed)

Molecular characterization of conformational properties and molecular association of cereal beta-glucans. by: (Language materials, printed)

Effects of extrusion and baking processes on ginsenosides in wheat flour-ginseng powder blends. by: (Language materials, printed)

Effects of marination on Salmonella penetration and muscle structure of turkey breast. by: (Language materials, printed)

Effect of different percent loadings of nanoparticles and food processing conditions on the properties of nylon 6 films. by: (Language materials, printed)

Development of a real-time PCR assay for detection and quantification of Escherichia coli O157:H7 in apple juice. by: (Language materials, printed)

Physico-chemical and molecular characterization of soy bread containing almond. by: (Language materials, printed)

Gluten protein molecular weight distribution effects on bread-making quality. by: (Language materials, printed)

Evaluation of extruded-expelled low-fat soybean flour in flour blends and the effects on bread and dough development. by: (Language materials, printed)

Accelerated ripening by enzyme modified application in Swiss cheese. by: (Language materials, printed)

Biochemical and rheological characterization of peanut proteins crosslinked with microbial transglutaminase. by: (Language materials, printed)

Applications of infrared spectroscopy to agricultural and food products. by: (Language materials, printed)

Rheology and stability of beverage emulsions in concentrated and diluted forms. by: (Language materials, printed)

Pectin-whey protein interactions in whey-based tomato beverages. by: (Language materials, printed)

Antifungal activity of flaxseed and flaxseed extracts. by: (Language materials, printed)

Distribution and structural variation of non-starch polysaccharides in milling fractions of hull-less barley with variable amylose content and the subsequent evaluation of baking procedures for incorporation of barley roller milling fractions containing high levels of dietary fiber into bread. by: (Language materials, printed)

A survey of commercially available broilers originating from organic, free-range and conventional production systems for cooked meat yields, meat composition and relative value. by: (Language materials, printed)

The use of low intensity ultrasound to investigate the effect of mixing time and ingredients on the mechanical properties of bread dough. by: (Language materials, printed)

Composition, sensory attributes, and flavor of dry- and oil-roasted soynuts after roasting and during storage. by: (Language materials, printed)

Comparison of optimization methods for food products: A case study of strawberry yogurt. by: (Language materials, printed)

Assessment of oxalate absorption from cinnamon and turmeric. by: (Language materials, printed)

Comparative proteomic analysis of after-cooking darkening in potatoes (Solanum tuberosum). by: (Language materials, printed)

Characterization of pulsed light treatment on the shelf-life and safety of vacuum packaged cold smoked salmon. by: (Language materials, printed)

Chemical and sensory characterization of oat bran from experimental oat lines with varying amounts of total beta-glucan. by: (Language materials, printed)

Development and evaluation of instruments to measure the effectiveness of a culinary and nutrition education program. by: (Language materials, printed)

Accelerated shelf-life test of alkamides in Echinacea purpurea root aqueous ethanol Soxhlet extracts. by: (Language materials, printed)

Effects of lactic acid and cetylpyridinium chloride as immersion treatments to reduce populations of Salmonella Typhimurium attached on ready-to-eat shrimp. by: (Language materials, printed)

Effect of soy protein subunit composition and processing conditions on physicochemical properties of soymilk. by: (Language materials, printed)

Compositional and functional properties of fractions rich in milk fat globule membrane material. by: (Language materials, printed)

Pre- and postharvest treatment for enhancing shelf life and quality in sweet cherry (Prunus avium L.). by: (Language materials, printed)

Determination of antioxidant activity of polyphenol extract from grape seeds. by: (Language materials, printed)

Product formulation and sensory acceptance of three soy concept foods utilizing three different soy derivatives. by: (Language materials, printed)

Consumer preferences for fat content in ground beef. by: (Language materials, printed)

Almond skins as a natural antioxidant. by: (Language materials, printed)

Advances in embryogenesis and organogenesis in common bean (Phaseolus vulgaris L.). by: (Language materials, printed)

Physiochemical properties and bioactivities of tea seed ( Camellia oleifera) oil. by: (Language materials, printed)

UV disinfection between concentric cylinders. by: (Language materials, printed)

Effects of whey permeate medium on mushroom mycelia composition and antioxidant properties. by: (Language materials, printed)

Development and application of multiple polymerase chain reaction assays to detect ochratoxin-producing Aspergillus and Penicillium, and trichothecene-producing Fusarium in stored and processed grain. by: (Language materials, printed)

Characterization of myosin, myoglobin, and phospholipids isolated from Pacific sardine (Sadinops sagax). by: (Language materials, printed)

Incidencia de Escherichia coli serotipo O157:H7 en carne proveniente de ganado bovino de mataderos de Puerto Rico. by: (Language materials, printed)

Effectiveness of antimicrobial packaging in controlling the growth of Listeria monocytogenes on cold-smoked salmon. by: (Language materials, printed)

Ultraviolet inactivation and optimized recovery strategies for viruses on fresh produce. by: (Language materials, printed)

Evaluation of browning in fresh whole wheat pasta raviolis. by: (Language materials, printed)

Effect of selected antioxidants on stabilizing LDL at various stages of oxidation. by: (Language materials, printed)

Effects of spray drying on antioxidant capacity and anthocyanidin content of blueberry and grape by-products. by: (Language materials, printed)

Modeling the transport of Salmonella into whole-muscle meat products during marination. by: (Language materials, printed)

Influence of selection for improved growth rate on pork quality. by: (Language materials, printed)

Using ozone to control fungi in high moisture corn. by: (Language materials, printed)

Effect of oxidation-reduction potential on the growth of starter and nonstarter lactic acid bacteria. by: (Language materials, printed)

Salt and polyelectrolyte affect on food colloid function: Polygalacturonic acid and egg albumen case studies. by: (Language materials, printed)

The role of amylopectin linear chain length and branch density on susceptibility to amylolytic enzymes. by: (Language materials, printed)

Targeted microarray analysis of stress response and virulence gene expression in Escherichia coli O157:H7. by: (Language materials, printed)

Quality evaluation of Manitoba grown soybeans: Contents of soy isoflavones, hydrolysable carbohydrate, sucrose, and seed coat color under three different agronomic practices. by: (Language materials, printed)

The role of Puroindoline A and B upon grain endosperm texture, end-use quality traits and physicochemical association to starch in wheat. by: (Language materials, printed)

Nanoscale self-assembly of starch: Phase relations, formation, and structure. by: (Language materials, printed)

Physicochemical properties of flour proteins in relation to the textural and structural properties of white salted noodles. by: (Language materials, printed)

Optimization of the sensory, texture, color properties and beta-glucan content of waxy and non-waxy barley flour tortillas. by: (Language materials, printed)

Effects of chemical structure of common monosaccharides and polyols on plasticization and antiplasticization of starch films. by: (Language materials, printed)

Hydrolyzed potato protein as a potential antioxidant to inhibit oxidative changes in muscle protein. by: (Language materials, printed)

Microencapsulation of probiotic bacteria in xanthan-chitosan polyelectrolyte complex gels. by: (Language materials, printed)

Encapsulation of Bifidobacterium adolescentis 15703T in gelatin-maltodextrin microspheres to improve survival during gastrointestinal transition. by: (Language materials, printed)

Using ultrasound to investigate relaxation and resonance phenomena in wheat flour dough. by: (Language materials, printed)

Effect ofpH and salts on tenderness and water-holding capacity of muscle foods. by: (Language materials, printed)

D-Xylose produced from wheat straw by acid and enzyme catalyzed hydrolysis, and the purification of xylitol. by: (Language materials, printed)

Characterization of sweet whey powder: Functionality, flavor and color. by: (Language materials, printed)

Evaluation of chemical and photochemical oxidation processes for postharvest processing of lowbush blueberries (Vaccinium angustifolium). by: (Language materials, printed)

Effect of high hydrostatic pressure and temperature on volatile off-flavors formation in milk. by: (Language materials, printed)

Rheological and calorimetric evaluations of gelatin-xanthan gum systems with high levels of co-solutes. by: (Language materials, printed)

Changes in aromatic chemistry and sensory quality of milk due to light wavelength. by: (Language materials, printed)

Influence of texture and physical properties on aroma release from dairy products. by: (Language materials, printed)

Effect of prebiotic oligosaccharides on enteropathogenic Escherichia coli adherence. by: (Language materials, printed)

Antimicrobial action of selected plant-derived compounds against Listeria monocytogenes. by: (Language materials, printed)

Effect of hydrated sodium calcium aluminosilicate on the physical properties of two different peanut based food systems. by: (Language materials, printed)

Hurdle technologies using natural plant extracts and nisin to control Listeria monocytogenes in model, soy protein edible film and ready-to-eat turkey frankfurter systems. by: (Language materials, printed)

Plant essential oils and phytoconstituents: An assessment of their antioxidant potentials and possible role in preventing UV induced oxidative skin damage. by: (Language materials, printed)

Increasing water holding capacity of muscle foods: Protein isolate effect. by: (Language materials, printed)

Sensory evaluation and the determination of the optimum month for the consumption and storage quality of daylily (Hemerocallis spp.) cultivars 'Rosie Meyer' and 'Siloam Powder Pink'. by: (Language materials, printed)

Consumer acceptance of pre-marinated goat racks and goat breakfast sausage. by: (Language materials, printed)

Optimization and acceptability of meatless chicken nugget analogs prepared from textured peanut. by: (Language materials, printed)

Evaluation of solubilized proteins as an alternative to phosphates for meat enhancement. by: (Language materials, printed)

Sorganol: In-field production of ethanol from sweet sorghum. by: (Language materials, printed)

The effect of component concentration and morphology on the microstructure and physical properties of butter. by: (Language materials, printed)

Effect of coagulants and calcium reduction on mozzarella cheese functionality. by: (Language materials, printed)

Fat transport properties and mechanisms during cooking of ground meat. by: (Language materials, printed)

Evaluation of the antimicrobial activity of a bifidobacteria mix against Escherichia coli O157:H7 under aerobic conditions. by: (Language materials, printed)

Measures of oxidation of soybean and catfish oils. by: (Language materials, printed)

Online UV sterilization of cheese whey. by: (Language materials, printed)

Milk fat crystallization using a pseudo-solvent. by: (Language materials, printed)

Modified atmosphere packaging and postharvest quality of pigeon pea. by: (Language materials, printed)

Modified atmosphere packaging of green-shelled common beans (Phaseolus vulgaris L.). by: (Language materials, printed)

Sensory profiles and consumer acceptance of organic and conventionally grown wheat grain when baked as bread. by: (Language materials, printed)

The role of sensory attributes and information on the willingness to pay for organic wheat bread. by: (Language materials, printed)

Gel formation, structure and stability of monostearin-oil-water mixtures. by: (Language materials, printed)

Addition of three dietary fibers in an extruded whey and cornstarch expanded snack food. by: (Language materials, printed)

Heat and mass transfer in deep fat frying of breaded chicken nuggets. by: (Language materials, printed)

Characterization of Vibrio parahaemolyticus isolated from Oregon and Washington coastal water and development of improved methods for Vibrio parahaemolyticus detection. by: (Language materials, printed)

Application of nanotechnology to pathogen detection and inactivation . by: (Language materials, printed)

Rheological and thermal properties of sorghum dough. by: (Language materials, printed)

Consumer attitudes and acceptability of catfish prepared in a low-fat manner. by: (Language materials, printed)

Quantifying antioxidant activity of lycopene and influence of watermelon maturity on tissue ultrastructure and lycopene distribution. by: (Language materials, printed)

Oligosaccharide reduction, protein digestibility improvement, antioxidant activity determination and phenolic compounds identification in legumes. by: (Language materials, printed)

Emerging technologies and strategies to enhance anthocyanin stability. by: (Language materials, printed)

Effects of anthocyanin rich extracts on multiple biomarkers of colon cancer. by: (Language materials, printed)

Fabrication of biosensors for food pathogen detection. by: (Language materials, printed)

Amaranth tissue culture for the production of natural food colorants. by: (Language materials, printed)

Efficacy of milk and probiotic LAB derived components as potential functional food and nutraceutical ingredients. by: (Language materials, printed)

Detection and characterization of foodborne pathogens on bison carcasses. by: (Language materials, printed)

Emulsion droplet interfacial engineering to improve the stability of omega-3 fatty acids and citrus oils. by: (Language materials, printed)

Use of abscisic acid on table grapes: Effects on anthocyanins and color. by: (Language materials, printed)

Influence of inulin/oligofructose on the acid-induced aggregation and gelation of soy proteins and silken tofu. by: (Language materials, printed)

Identification of monoclonal antibodies to be used in biosensors to detect Listeria monocytogenes and Salmonella. by: (Language materials, printed)

Phytosterol antioxidant activity and effects on shelf life of fluid milk and yoghurt quality. by: (Language materials, printed)

A study of molecular structure and functional properties of rice starches. by: (Language materials, printed)

Becoming a lifer: Motivation and work ethic in the Alaska salmon processing industry. by: (Language materials, printed)

Reforming food: How trans fats entered and exited the American food system. by: (Language materials, printed)

High-pressure induced gelation of globular proteins. by: (Language materials, printed)

Aggregation mechanisms of a whey protein model system at low pH. by: (Language materials, printed)

The effect of dietary vitamin E on the quality of moisture enhanced pork chops. by: (Language materials, printed)

Knowledge synthesis in the biomedical literature: Nordihydroguaiaretic acid and breast cancer. by: (Language materials, printed)

Evaluation of molecular typing and immunological responses of Listeria monocytogenes. by: (Language materials, printed)

Red clover (Trifolium pratense) as a botanical dietary supplement. by: (Language materials, printed)

In vitro and in vivo anti-angiogenic activities of milk sphingolipids. by: (Language materials, printed)

Breast cancer inhibition by grape constituents. by: (Language materials, printed)

Evaluation of both unhydrogenated cottonseed and corn oils as frying mediums for pre-baked white corn tortilla chips. by: (Language materials, printed)

Assessment of prediabetes and medical interventions in a sample of overweight Michigan youth. by: (Language materials, printed)

Evaluation of electrolyzed oxidizing water for inactivation of foodborne pathogens. by: (Language materials, printed)

Decontamination of alfalfa seeds and sprouts by novel methods. by: (Language materials, printed)

Quality prediction of Uruguayan wheats based on rheological properties and related NIR analyses. by: (Language materials, printed)

New analytical techniques for soy phytochemicals: Saponins and isoflavones. by: (Language materials, printed)

Production, fractionation and purification of galacto-oligosaccharides from whey lactose. by: (Language materials, printed)

Extraction and production of n-3 polyunsaturated fatty acid concentrate from Pacific sardines (Sardinops sagax). by: (Language materials, printed)

Investigation of the interactions between sanitizers, surface characteristics, washing conditions, and bacteria for improving microbial safety of fresh produce. by: (Language materials, printed)

Study of rheological, physical and microstructural changes during rennet-induced gelation and their impact on cheese yield and texture. by: (Language materials, printed)

The oxidation of wine constituents: An investigation on the effects of oxygen additions, and the role of phenolics, iron and hydroxyl radicals. by: (Language materials, printed)

The effect of microwave blanching on the flavor attributes of peanuts. by: (Language materials, printed)

Polyphenolic composition of tea (Camellia sinensis) and its relationship with antioxidant activity and processing. by: (Language materials, printed)

Anaerobic digestion of acid cheese whey with pH control. by: (Language materials, printed)

Enzyme digestibility of starch and methods to produce enzyme-resistant starch to improve human health. by: (Language materials, printed)

Lunchtime in Loireville: Learning to become a culturally competent member of French society through food. by: (Language materials, printed)

New Spain tastes like Europe Culinary contexts in Cortes, Fernandez de Oviedo and Diaz del Castillo. by: (Language materials, printed)

Protease use in ethanol production from dry fractionated corn . by: (Language materials, printed)

Effects of organic acids and atmosphere on the survival of Escherichia coli O157:H7 under conditions similar to acidified foods. by: (Language materials, printed)

The effect of surface treatments and modified atmosphere packaging (MAP) on the quality of fresh cut sliced Anjou pears. by: (Language materials, printed)

Ozone-Based decolorization of food colorants: Characterization and application to fruit leather recycling. by: (Language materials, printed)

Proanthocyanidins, Anthocyanins and Phenolic Acids in Food Barleys of Diverse Origin. by: (Language materials, printed)

Evaluation of accelerated test parameters for migration testing of food packaging. by: (Language materials, printed)

Effects of animal diet, marinade, and storage time on attributes of ribeye steaks and precooked beef pot roasts. by: (Electronic resources)

Antioxidant activity and phenolic contents of asparagus juice affected by the treatment of pectolytic enzyme preparations. by: (Electronic resources)

Dietary functional ingredients and quality of irradiated turkey breast meat. by: (Electronic resources)

Characterization of bioactive compounds in essential oils, fermented anchovy sauce, and edible plants, and, Induction of phytochemicals from edible plants using methyl jasmonate (MeJA) and chitosan. by: (Electronic resources)

Quality characteristics of Newfoundland cultured blue mussels (Mytilus edulis) at pre- and post-harvest stages. by: (Electronic resources)

Behaviors of controlled starch gelatinization in supercritical fluid extrusion. by: (Electronic resources)

Food safety evaluation of minimally processed foods with essential oils in combined processes (Spanish text). by: (Electronic resources)

A composition-based model for prediction of frozen muscle food quality. by: (Electronic resources)

Identification of microorganisms in food ecosystems and characterization of physical and molecular events involved in biofilm development. by: (Electronic resources)

Utilization of chlorine dioxide gas in food packaging application . by: (Language materials, printed)

Survival of Escherichia coli O157:H7 in Acidified Foods: A predictive Modeling Approach. by: (Language materials, printed)

Optimizing the use of cover crops, compost, and sustainable production techniques to enhance productivity and quality of organic cucumber and tomato. by: (Language materials, printed)

The shelf life and in package cooking of ready-to-eat fresh asparagus in microwaveable MAP and VSP tray systems. by: (Language materials, printed)

Modified method for the microbial enumeration of high fat foods . by: (Language materials, printed)

...what do you say? by: (Language materials, printed)

Studies on rice cooking. by: (Language materials, printed)

Effects of common culinary cooking techniques on the antioxidants in collard greens. by: (Language materials, printed)

Health promoting starch fractions and cooking qualities in parboiled rice as affected by processing conditions. by: (Language materials, printed)

Effect of storage pre-treatments and conditions on the dehulling efficiency and cooking quality of red lentils. by: (Language materials, printed)

Immunization of the laying hen: Production and application of egg yolk antibodies. by: (Language materials, printed)

Effects of organic, biological and conventional production methods on apple antioxidant levels, sensory qualities and human glycemic response. by: (Language materials, printed)

Establishment of favorable physical and environmental conditions for the optimization of the total product quality of fresh-cut 'Kent' mangoes. by: (Language materials, printed)

Survival and growth of indicator Escherichia coli, Escherichia coli O157:H7 and Salmonella on grapes and grape compost in relation to food safety risks and concerns. by: (Language materials, printed)

Value-added poultry product development: A consumer driven approach. by: (Language materials, printed)

Food safety in the Alberta food industry: Industry assessments. by: (Language materials, printed)

In vitro degradation of bovine myofibrils is caused by mu-calpain, not caspase-3. by: (Language materials, printed)

Optimization of procedures for oil extraction from animal tissue . by: (Language materials, printed)

Isolation and characterization of antimicrobial resistant Staphylococcus aureus in retail ground meats. by: (Language materials, printed)

Resistant-starch formation in high-amylose maize starch. by: (Language materials, printed)

Effect of resistant starch type 4 on glycemia and insulin sensitivity in young adults. by: (Language materials, printed)

Resistant starch from novel RS-containing preparations: Residual susceptibility to amylolysis and growth of Bifidobacterium strains. by: (Language materials, printed)

Analysis of procyanidins and anthocyanins in food products using chromatographic and spectroscopic techniques. by: (Language materials, printed)

Synthesis of opinions from the food manufacturing industry, academia representatives, and undergraduate students reviewed to highlight the skills, knowledge and attitudes applied to the product development process. by: (Language materials, printed)

Scaling up and preserving local food values: A value chain analysis of local food procurement in a metropolitan public school system . by: (Language materials, printed)

Effect of formulation and pH on rheological properties, particle size distribution, and stability of oil-in-water beverage emulsions. by: (Language materials, printed)

Change on a northern Wisconsin landscape: Legacies of human history. by: (Electronic resources)

Subdermal fat determined by ultrasound and electrical conductivity, and its relationship to body condition score of dairy cows. by: (Electronic resources)

Investigation of binding of volatile flavor compounds by soy proteins in low-moisture food systems by inverse gas chromatography (IGC). by: (Electronic resources)

Mathematical modeling of thermal processes: Effects on food safety and starch. by: (Electronic resources)

The impact of foodservice manager credentialing on food safety knowledge and health inspection scores. by: (Electronic resources)

Food fights: Who shapes international food safety standards and who uses them? by: (Electronic resources)

Antimicrobial resistance of Listeria monocytogenes and Enterococcus faecium from food and animal sources. by: (Electronic resources)

Partial characterization of ice structuring proteins from winter wheat and their functionality in frozen foods. by: (Electronic resources)

Effect of dried plum mixtures on extension of shelf-life of ground meat and physical effect on foodborne pathogens. by: (Electronic resources)

Physico-chemical characterization of a novel functional food: Tomato juice with soy. by: (Electronic resources)

Development of cloth-based hybridization systems for the detection and characterization of foodborne pathogenic bacteria. by: (Electronic resources)

Soft computing approaches for microbial food safety applications. by: (Electronic resources)

Temperature retention effectiveness of three packaging materials for selected hot food products. by: (Electronic resources)

Acceptability of food products containing almond oil in place of soybean oil. by: (Electronic resources)

High performance liquid chromatographic method to determine natural folate (5-methyltetrahydrofolate) and added folic acid content in food matrices. by: (Electronic resources)

Direct steam injection heating of liquid food products. by: (Electronic resources)

Transcription analysis of the nisin gene cluster in Lactococcus lactis ATCC 11454. by: (Electronic resources)

Antioxidant properties of Colorado grown potatoes. by: (Electronic resources)

Nutritional value and economic worth perceptions gained from label ingredient information and consumer confidence in information provided on food labels in the United States. by: (Electronic resources)

Reduction of trans fatty acids in french fries through blending hydrogenated soybean oil and corn oil. by: (Electronic resources)

Real time fruit spirit distillation analysis with high speed gas chromatography using liquid phase sampling. by: (Electronic resources)

Production and evaluation of rice bran protein concentrate as a potential human food source. by: (Electronic resources)

Nutritional values of three leguminous seeds and functional properties of their protein and fiber fractions. by: (Electronic resources)

Oxidation of phytosterols in a simulated model food system. by: (Electronic resources)

Investigation of the functionality of probiotic fortified soy beverages: In vitro and in vivo studies. by: (Electronic resources)

Effects of beta-glucan-starch interaction and extrusion cooking on the resistance of barley starches towards hydrolysis by amylases. by: (Electronic resources)

Citrus limonoids and flavonoids: Extraction, antioxidant activity and effects on hamster plasma cholesterol distribution. by: (Electronic resources)

Enzyme susceptibility of high-amylose starch precipitated from sodium hydroxide dispersions at different precipitation conditions. by: (Electronic resources)

New methods for the determination of isoflavones from soy and derived foods (Spanish text). by: (Electronic resources)

Determination of phytosterols in corn products using HPLC/ELSD. by: (Electronic resources)

Extraction of silymarins from milk thistle, Silybum marianum, using hot water as solvent. by: (Electronic resources)

Health-beneficial compounds in Cornus fruits. by: (Electronic resources)

The effect of high-oryzanol (6%) rice bran oil on the flavor profile of whole milk powder and yeast-raised potato bread. by: (Electronic resources)

Development, evaluation and characterization of protein-isoflavone enriched soymilk. by: (Electronic resources)

Numerical simulation and experimental investigation of the baking process in a hybrid jet impingement and microwave (JIM) oven. by: (Electronic resources)

Ethylene and carbon dioxide inhibit aflatoxin B1 biosynthesis in Aspergillus parasiticus grown on peanuts . by: (Electronic resources)

Comparing the frying stability of high oleic canola oil (Clearvalley 65) with the additions of rosemary extract and mixed tocopherols to the functions of cottonseed oil and Clearvalley 65 with TBHQ. by: (Electronic resources)

Influence of sweetener type on growth, activity, and viability of yogurt cultures. by: (Electronic resources)

Wheat disinfestation using microwave energy. by: (Electronic resources)

Nutrient and contaminant dynamics in the marine food web of Kotzebue Sound (Alaska). by: (Language materials, printed)

Effects of dietary fat saturation on lipoprotein metabolism in rodents and humans. by: (Language materials, printed)

Survival of Listeria monocytogenes grown at 5, 10, and 37 degrees C in a simulated dynamic gastric model. by: (Electronic resources)

Separation of oryzanol from crude rice bran oil. by: (Electronic resources)

Effects of cookie ingredients and solvent chemical structures on cookie/air partitioning of package printing solvents. by: (Electronic resources)

Development and characterization of gelatin films as active packaging layers. by: (Electronic resources)

Understanding the health benefits of whole grains. by: (Electronic resources)

Peptides as flavor precursors in Maillard reaction. by: (Electronic resources)

Efficacy of electrostatically sprayed Activin(TM) (activated lactoferrin), hot water, high pressure water and lactic acid individually and used in a multi-hurdle approach to remove Escherichia coli O157:H7 from beef tissues. by: (Electronic resources)

Characterization of olive oils commercially available in the United States. by: (Electronic resources)

Action research analysis of the forces affecting farmer participation in a West Virginia Cooperative Extension Service farmer education program. by: (Electronic resources)

Non-therapeutic use of antimicrobials in concentrated animal feeding operations, and, The presence of antibiotic-resistant and arsenic-resistant bacteria in environmental samples and retail meats. by: (Electronic resources)

Inhibition of intestinal tumorigenesis in ApcMin mouse model by (-)-epigallocatechin-3-gallate, a major catechin in green tea. by: (Electronic resources)

Assessment of molecular virulence gene profiling and antibodies for rapid detection of pathogenic Escherichia coli isolates. by: (Electronic resources)

Production of acetic acid by Saccharomyces cerevisiae during icewine fermentations. by: (Electronic resources)

Impact of natural antioxidants on oxidative stress in Caco-2 human colon cells. by: (Electronic resources)

Utilization of interfacial engineering to improve food emulsion properties. by: (Electronic resources)

Rapid detection of Salmonella without enrichment. by: (Electronic resources)

Development of volatile compounds in Pinot noir grapes and their contributions to wine aroma. by: (Electronic resources)

Supercritical fluid extraction of rice bran with adsorption on rice hull ash. by: (Electronic resources)

Ethanol and supercritical fluid extraction of Echinacea angustifolia roots. by: (Electronic resources)

An evaluation of oil extraction technologies for sea buckthorn seed and pulp oils. by: (Electronic resources)

Israeli expatriate managers: An empirical study on knowledge transfer and retention. by: (Electronic resources)

Improvement of leaf aldehyde production. by: (Electronic resources)

Stabilization of omega-3 fatty acids rich oil and citral by phenolic plant extracts. by: (Electronic resources)

Fabricated fresh: What industry and the FDA failed to tell you about processed orange juice. by: (Electronic resources)

The application of LC/ESI-MS/MS in the characterization of flavonoids in fruits and their disposition in humans. by: (Electronic resources)

Environmental manipulation to increase the nutritional content in leafy vegetables. by: (Electronic resources)

Thermal effect on the activity of plasmin system components. by: (Electronic resources)

Bacterial detection using phage display for the differentiation of pre- and post-infection bacteriophages: A model M13 system. by: (Electronic resources)

Development and assessment of pilot food safety education materials for Hispanic workers in the mushroom industry using the Health Action Model. by: (Electronic resources)

The interactive effects of nitrogen and vitamins on the growth and metabolism of Saccharomyces cerevisiae. by: (Electronic resources)

Estudio de la actividad beta-glucosidasica en levaduras vinicas y su aplicacion en Enologia. by: (Electronic resources)

Plant oils as antibacterial agents. by: (Electronic resources)

Methanobactin: A potential novel biopreservative for use against the foodborne pathogen Listeria monocytogenes. by: (Electronic resources)

Studies on the formation of acrylamide, color, flavor compounds, and antioxidants in the Maillard Browning reaction. by: (Electronic resources)

Efecto de pasteurizacion y adicion de sulfitos en la fermentacion de vino de pina. by: (Electronic resources)

Incidencia de los patogenos Escherichia coli O157:H7, Listeria monocytogenes y Salmonella spp. en la leche cruda en los tanques de enfriamiento en vaquerias de Puerto Rico. by: (Electronic resources)

Investigation of a watermelon pulp fruit and juice extraction device. by: (Electronic resources)

A comparison of analytical techniques for measuring dairy soil on spray dryer filter bags. by: (Electronic resources)

Understanding the role of ethylene in apple flavor development with emphasis on aroma biosynthesis. by: (Electronic resources)

Effects of ascorbic acid applied by two hydrocooling methods on physical, chemical and sensory attributes of green leaf lettuce stored at 5°C. by: (Electronic resources)

The effects of fresh and frozen storage on palatability, oxidative rancidity and color of packaged beef steaks. by: (Electronic resources)

Production of conjugated linoleic acid by Lactobacillus reuteri. by: (Electronic resources)

Comparing thermal oil processing methods of potatoes through subjective and objective evaluation. by: (Electronic resources)

Carcass characteristics, meat quality and ecology of free-ranging reindeer (Rangifer tarandus tarandus) from Alaska and impacts of stress and nutritional therapy on farmed wapiti (Cervus elaphus ). by: (Electronic resources)

Determinacion del perfil microbiologico de la almeja (Lucina pectinata Gmelin, 1791), del ostion de mangle (Crassostrea rhizophorae Guilding, 1828) y las aguas de extraccion de bivalvos de la zona suroeste de Puerto Rico (Spanish text). by: (Electronic resources)

Supercritical fluid extraction and analysis of phytochemicals. by: (Electronic resources)

Effects of an enzyme-enhanced rinse of cream storage tank on dairy wastewater. by: (Electronic resources)

Control of postmortem energy metabolism. by: (Electronic resources)

Microbial, chemical, and sensorial considerations for managing high-density fermentations. by: (Electronic resources)

The effect of pH and ethanol on the astringent sub-qualities of red wine, and implications for optimum grape maturity. by: (Electronic resources)

A method for the determination of acetaldehyde in wine and its application to micro-oxygenation. by: (Electronic resources)

Development of a biosensor for the rapid detection of Salmonella Typhimurium in milk. by: (Electronic resources)

Harmonizing international food safety: A case study of the Asia Pacific region and the United States identifying mechanisms, constraints and resources. by: (Electronic resources)

Isolation, metabolism and bioavailability study of polymethoxyflavonoids. by: (Electronic resources)

Effect of anthocyanin-rich extracts on 5-flurouracil chemotherapy. by: (Electronic resources)

Phytochemical profiles and antioxidant properties of wheat. by: (Electronic resources)

Inhibition of the malolactic fermentation by Saccharomyces cerevisiae during the alcoholic fermentation. by: (Electronic resources)

A new insight into the phase transition processes of food starches. by: (Electronic resources)

Influence of drying method on quality parameters related to the structure and color of dried apple and strawberry. by: (Electronic resources)

Food safety attitudes, beliefs, knowledge and self-reported practices of college students before and after educational intervention. by: (Electronic resources)

The application of quality standards, systems and science based HACCP systems for a poultry processor. by: (Electronic resources)

Mouthfeel sensory attributes and physical properties of carbonated beverages. by: (Electronic resources)

Bacterial detection using phage display for the differentiation of pre- and post-infection bacteriophages: A model M13 system. by: (Electronic resources)

Technologies to reduce nutrient excretion and odor production in swine. by: (Electronic resources)

Purification of zein and xanthophylls from corn by process chromatography. by: (Electronic resources)

The effects of irradiation and antioxidants on myoglobin derived from beef hearts . by: (Electronic resources)

Hospitality internships as a career development tool: Stakeholder perceptions and expectations. by: (Electronic resources)

Antioxidant properties of sorghum. by: (Electronic resources)

Dough expansion capacity as a research tool. by: (Electronic resources)

Effects of combination heating on texture of fish mince. by: (Electronic resources)

Reduction of spoilage and pathogenic bacteria on beef products by direct and indirect applications of antimicrobial agents. by: (Electronic resources)

Extrusion of starches: Expansion and modeling with neural networks. by: (Electronic resources)

Antibiotic-resistant bacteria in ready-to-eat shrimp. by: (Electronic resources)

Characterization of ground coffee aroma from Puerto Rico using the solid phase microextraction technique (SPME) and gas chromatography coupled to mass spectrometry (GC/MS) (Spanish text). by: (Electronic resources)

Kinetics and effects of riboflavin photosensitized degradation on soymilk flavor stability. by: (Electronic resources)

Bioterrorism preparedness in retail food establishments. by: (Electronic resources)

Intake of phytochemicals by Americans and their potential health impacts. by: (Electronic resources)

Geographic information system (GIS) and epidemiological associations among foodborne pathogens at the farm. by: (Electronic resources)

Stability of coffee flavor compounds in model Fenton-type reaction systems. by: (Electronic resources)

Alkaline noodles from hard winter wheats with varying protein and amylose contents and spaghetti from durum wheat with various protein ingredients. by: (Electronic resources)

Food process control based on sensory evaluations. by: (Electronic resources)

Electrochemical reactions during ohmic heating. by: (Electronic resources)

Surimi wash water treatment by chitosan-alginate complexes: Effect of molecular weight and degree of deacetylation of chitosan and nutritional evaluation of solids recovered by the treatment. by: (Electronic resources)

Natural inhibitors of enzymatic browning. by: (Electronic resources)

Extraction of microcrystalline cellulose from coffee ( Coffea arabica) hull and its subsequent utilization as stabilizer of yogurt. by: (Electronic resources)

Influence of calcium fortification, stabilization, and storage time on orange juice. by: (Electronic resources)

Starch biogenesis: Relationship between starch structures and starch biosynthetic enzymes. by: (Electronic resources)

Meals identified as healthy choices on restaurant menus: An evaluation of accuracy. by: (Electronic resources)

Characterization of methylcellulose and hydroxypropyl methylcellulose in high-moisture restructured hams. by: (Electronic resources)

Supercritical fluid extraction of quercetin from onion skins. by: (Electronic resources)

Use of silver zeolite as an antimicrobial agent in packaging film. by: (Electronic resources)

The development of a continuous system for the production of powder caramel color. by: (Electronic resources)

Measurement of the rheology of distillers' grain slurries using a helical impeller viscometer. by: (Electronic resources)

Bioavailability of vitamin D from fortified process cheese and effects on vitamin D status in the elderly. by: (Electronic resources)

Antioxidant activity of corn fiber oil. by: (Electronic resources)

Puffing of potato rice blends using a rice cake machine. by: (Electronic resources)

Levels of the antioxidant glutathione in edible fruit species and the effect of irradiation quarantine treatment on glutathione levels in papaya. by: (Electronic resources)

Immunomagnetic particles and microfluidics based biosensors for rapid detection of foodborne pathogenic bacteria. by: (Electronic resources)

Volatile composition and antimicrobial properties of commercial annatto (Bixa orellana L.) extracts, a natural food colorant. by: (Electronic resources)

Sanitary related international trade disputes: A multiple-factor analysis based on nineteenth-century precedents. by: (Electronic resources)

Identification and posttranscriptional regulation of genes controlling grain quality in rice (Oryza sativa L.). by: (Electronic resources)

Biochemical and structural alterations of restructured fish muscle as influenced by egg white, tumbling and storage time. by: (Electronic resources)

Characterization and by-products recovery from egg processing plant wastewaters using ultrafiltration, precipitation/coagulation, and electrocoagulation pretreatments. by: (Electronic resources)

Safety studies with proteolytic Clostridium botulinum in high-moisture bakery products packaged under modified atmospheres. by: (Electronic resources)

Effect of irradiation and antimicrobials on the growth and survival of Listeria monocytogenes and quality of ready-to-eat turkey meat products. by: (Electronic resources)

An investigation of the kinetics and inhibition of pectinesterase. by: (Electronic resources)

Sensory evaluation of electrostatically coated chips and powder physical property effects (size and food composition) on electrostatic coating improvement. by: (Electronic resources)

Pleurocidin, a novel antimicrobial peptide: Efficacy in food safety and expression in genetically engineered yeast. by: (Electronic resources)

Effect of storage parameters on folate and carotenoid retention and other quality characteristics in fresh-cut spinach. by: (Electronic resources)

Effects of processing on soybean glycinin, beta-conglycinin, isoflavones, and saponins. by: (Electronic resources)

Bacterial inhibition by electrolyzed oxidizing water and application to disinfection of sprout seeds. by: (Electronic resources)

The use of plant oilbodies as an antigen production and delivery system. by: (Electronic resources)

An evaluation of microbial safety and quality parameters in ready-to-use spinach. by: (Electronic resources)

Anti-inflammatory constituents in noni (Morinda citrifolia) fruits, sweet orange (Citrus sinensis) peel, and biotransformation pathway of nobiletin. by: (Electronic resources)

Analysis of grape anthocyanins and their biological properties in prostate cancer cells. by: (Electronic resources)

Cross-linked resistant starch from high-amylose corn starch, and structures of phosphate esters in cross-linked resistant wheat starch determined by phosphorus-31 spectroscopy. by: (Electronic resources)

Identification of carotenoids and flavonoids in spinach: Effects of growing season, genotype, maturity, and pressurized fluid extraction technologies. by: (Electronic resources)

The feasibility of a weather derivative for Ontario ice wine producers. by: (Electronic resources)

Influence of hand and machine processing and preservatives on quality of minimally processed vegetables. by: (Electronic resources)

Soul food cafe: Recipes for the mind, body, and soul of African-Americans. by: (Electronic resources)

A comparison of the microbiological differences of conventionally grown and organic romaine lettuce. by: (Electronic resources)

Radio frequency identification transponder performance on refrigerated and frozen beef loin muscle packages. by: (Electronic resources)

Implications of breakfast composition on mid-day meal metabolic responses in adults with type 2 diabetes mellitus. by: (Electronic resources)

Mechanical properties of whey protein isolate-based edible films as affected by meat processing conditions and optimization of these properties. by: (Electronic resources)

Soybean oil deacidification using membrane separation and supercritical carbon dioxide. by: (Electronic resources)

Supercritical carbon dioxide fractionation of lipids: Solubility behavior to process development. by: (Electronic resources)

The health belief model and personality type as predictors of personal protective equipment use by critical care nurses at risk for exposure to tuberculosis. by: (Electronic resources)

Purification and characterization of gastric proteases from rainbow trout (Oncorhynchus mykiss). by: (Electronic resources)

Investigation of the effect of sulfitolysis on the functional properties and extrusion performance of whey protein concentrate. by: (Electronic resources)

Characterization of polysaccharide-surfactant interaction. by: (Electronic resources)

Etude de l'influence de la periode de recolte de l'algue brune Laminaria longicruris sur sa composition en polysaccharides bioactifs (French and English text). by: (Electronic resources)

Optimizing consumer acceptance of beef chuck steaks through alternative fabrication, marketing, and consumer education. by: (Electronic resources)

Planning and optimization for logistics management in the food industry. by: (Electronic resources)

The microbial quality and safety of produce. by: (Electronic resources)

Enzymatic modification of whey protein gels at lowpH. by: (Electronic resources)

The development of detection and reduction methods for mycotoxins in corn and herbal plant material. by: (Electronic resources)

Application of neural networks to fed-batch fermentation. by: (Electronic resources)

The role of the glutamate decarboxylase-mediated acid resistance on the environmental survival and the isolation of enterohemorrhagic Escherichia coli (EHEC). by: (Electronic resources)

The EFQM model used like a continuous improvement tool, for a wine cooperatives system of Valenica Regulatory Council, Spain (Spanish text). by: (Electronic resources)

Acid tolerance response of Listeria monocytogenes: Bioenergetics and mechanisms of resistance to the antimicrobial nisin. by: (Electronic resources)

Formation of flavor compounds by the reactions of carbonyls and ammonium sulfide under mild conditions. by: (Electronic resources)

Impact of lipid degradation processes, and supercritical carbon dioxide extraction on flavor characteristics of lard. by: (Electronic resources)

Ohmic heating of biomaterials: Peeling and effects of rotating electric field. by: (Electronic resources)

Reduction of salt (sodium chloride) losses during the manufacture of cheddar cheese. by: (Electronic resources)

Study of an outbreak of off-flavours in bulk-tank milk. by: (Electronic resources)

Investigations into the mechanisms responsible for the yield stress of protein based foams. by: (Electronic resources)

Distribution and effectiveness of exogenous antioxidants in a mixture of minced cod muscle and canola oil. by: (Electronic resources)

Characterization of Listeria innocua biofilm formation using TN917 transposon mutagenesis. by: (Electronic resources)

Interactions of implant strategies and ractopamine on carcass characteristics, muscle growth, and tenderness. by: (Electronic resources)

Formation, fate, and risks of disinfection by-products in foods and beverages. by: (Electronic resources)

Characterization of the interaction between Mycobacterium avium subsp. paratuberculosis and bovine epithelial cells in culture and identification of invasion-associated genes by transposon mutagenesis. by: (Electronic resources)

Food safety and sanitation issues in day care centers. by: (Electronic resources)

The technology of food preparation: The social dynamics of changing food preparation styles (Turkey). by: (Electronic resources)

Noninvasive classification of embryonated poultry eggs using visible and near-infrared spectral analysis. by: (Electronic resources)

Analisis molecular de genes de la ruta metabolica de caroteno en Cucurbita moschata y Cucurbita argyrosperma (Spanish text). by: (Electronic resources)

Desarrollo y caracterizacion de hojuelas de desayuno de harina de platano listas para comer (Spanish text). by: (Electronic resources)

Improvement of cherry tomato fruit yield and quality under a controlled environment (Lycopersicon esculentum). by: (Electronic resources)

Antioxidative, anticancer and antiinflammatory properties of isoflavones from kudzu (Pueraria lobata) root. by: (Electronic resources)

Characterization of bioactive ginsenosides extracted from native and processed North American ginseng plant components. by: (Electronic resources)

Role of cyclooxygenase-2 in deoxynivalenol-induced immunotoxicity. by: (Electronic resources)

Effects of herbal constituents on proinflammatory cytokines. by: (Electronic resources)

Bioactive constituents in Amelanchier fruits. by: (Electronic resources)

Generic differences in antioxidant concentration in the fruit tissues of four major cultivars of apples (Malus domestica). by: (Electronic resources)

Safety and efficacy of botanical supplements. by: (Electronic resources)

High pressure and temperature dependence of thermodynamic properties of model food solutions obtained from in situ ultrasonic measurements. by: (Electronic resources)

Production of volatile sulfur compounds from inorganic sulfur by lactococci. by: (Electronic resources)

Water and starch chain mobility in cassava starch as monitored by NMR: Effects of heat-moisture treatments, growth conditions and harvest time. by: (Electronic resources)

Microstructure and surface properties of ice cream and frozen yogurt. by: (Electronic resources)

Phase behavior of inulin and waxy maize starch systems as a model of carbohydrate-carbohydrate interactions. by: (Electronic resources)

Effects of wheat endosperm protein content and composition on white noodle quality. by: (Electronic resources)

Characterization of gamma radiation damages on major food components using vibrational spectroscopy. by: (Electronic resources)

Characterization of food systems by ultrasonic reflectance measurements. by: (Electronic resources)

The measurement of tannins and polymeric pigments during grape ripening and winemaking using a combined bisulfite bleaching protein precipitation assay. by: (Electronic resources)

Characterization of rheological properties and thermal stability of fish myofibrillar proteins. by: (Electronic resources)

Dough sheeting model verification by flow visualization. by: (Electronic resources)

Effects of cultivar and environment on quality characteristics of yellow alkaline noodles. by: (Electronic resources)

Crystallization kinetics and structure of milk fat fractions. by: (Electronic resources)

Chemistry of black tea (Camellia sinensis) polyphenols and blue cohosh (Caulophyllum thalictroides) saponins. by: (Electronic resources)

Characteristics of yogurt extended with flour. by: (Electronic resources)

Temperature control of the continuous peanut drying process using microwave technology. by: (Electronic resources)

Study of volatile compound formation in oxidized lipids and volatile compound retention in processed orange juice. by: (Electronic resources)

Processing foods by high hydrostatic pressure. by: (Electronic resources)

Quality characteristics of pork loin, fresh ham, restructured pork roasts and boneless pork chops as influenced by food service cookery systems. by: (Electronic resources)

Environmental conditioning as a food service marketing strategy: Effects of pleasant ambient scents on patient satisfaction. by: (Electronic resources)

Influence of sensory and non-sensory attributes of Chardonnay wine on acceptance and purchase intent. by: (Electronic resources)

Quantitative analysis of sugars in confectionery products by Fourier transform infrared spectroscopy: Development of analytical methodology using a mid-infrared fiber optic probe and investigation of the effects of sugar-water interactions in model systems. by: (Electronic resources)

Objective and physical evaluation of meat quality. by: (Electronic resources)

Methods to optimize immunoassays for the detection of foodborne pathogens. by: (Electronic resources)

Characterization of biochemical, functional properties, and market potential of Pacific whiting fish sauce. by: (Electronic resources)

Compositional analysis of dairy fats, phospholipids and positional distribution on TAG from cows fed fish meal. by: (Electronic resources)

The blueberry: Composition, anthocyanins, and polyphenolics. by: (Electronic resources)

Real options and the management of R&D investment: An analysis of comparative advantage, market structure, and industry dynamics in biotechnology. by: (Electronic resources)

Separation and quantitation of limonoids and flavonoids in juice and by-products of sweet orange (Citrus sinensis). by: (Electronic resources)

The ideological position of scientists towards the science of genetically modified foods and its ethical considerations. by: (Electronic resources)

The Antimicrobial Activity of Bacillus subtilis strain CU12. by: (Language materials, printed)

Purification, characterization, production and application of biopreservatives from Bacillus species. by: (Language materials, printed)

Biocontrol of foodborne bacterial pathogens using immobilized bacteriophages. by: (Language materials, printed)

Uses of thermal properties for non-destructive assessment of apple quality. by: (Electronic resources)

Chemical fate of malvidin-3-glucoside during wine aging. by: (Electronic resources)

Surface free fatty acids and hydroperoxides production and measurement on milled rice. by: (Electronic resources)

Ultrasound uses for cookery, and to improve cooking, textural, sensory and shelf life stability properties of beef muscle. by: (Electronic resources)

Impact analysis of training food service personnel relative to food safety. by: (Electronic resources)

Evaluating the effectiveness of two instructional techniques for teaching food safety principles to food service employees. by: (Electronic resources)

Lactobacillus acidophilus NCFMRTM: An evaluation of its probiotic properties. by: (Electronic resources)

Examination of glucose transport in Clostridium beijerinckii NCIMB 8052 and the solvent hyper-producing mutant BA101. by: (Electronic resources)

Role of starch structure in texture of winter squash (Cucurbita maxima D.) fruit and starch functional properties. by: (Electronic resources)

Effects of myosin heavy chain isoform composition on muscle fiber ATPase activity, postmortem metabolism, and meat quality in porcine muscle. by: (Electronic resources)

Development and application of novel ultrasound/MRI and rheological techniques to evaluate physical properties of foods during processing. by: (Electronic resources)

Quantification and reactivity of cellulose reducing ends: Implication for cellulose/cellulase saccharification. by: (Electronic resources)

Physicochemical and functional characterization of physically treated commercial corn starches and their mixtures. by: (Electronic resources)

Biochemical and physical factors affecting color characteristics of selected bovine muscles. by: (Electronic resources)

The role of molecular methods in the detection of pathogens in food. by: (Electronic resources)

Economics of producing a value-added seafood product from shrimp waste in Quebec. by: (Electronic resources)

Exploring the antioxidant efficacy of tocotrienol rich mixed tocols in meats and cholesterol reduction effect of vascular rinsing and chilling technology. by: (Electronic resources)

Transforms for multivariate classification and application in tissue image segmentation. by: (Electronic resources)

Application of direct-sequencing peptide proteomics to the characterization of antagonistic (endogenous and exogenous) proteins in cereal grains. by: (Language materials, printed)

Development of a Reproducible Conjugative Gene Transfer System for Bifidobacteria and its Use for Investigating the Stress Response of Bifidobacterium longum DJO10A In Situ in a Yogurt Fermentation. by: (Language materials, printed)

Effects of flour proteins, dough rheological properties, and flour extraction rates on northern-style Chinese steamed bread making. by: (Electronic resources)

Preparation of salt triple fortified with vitamin A, iron and iodine. by: (Electronic resources)

The Millennial Generation and wine purchasing beliefs in casual dining restaurants. by: (Language materials, printed)

The Functional and Nutritional Benefits of Soy in Snack Foods. by: (Language materials, printed)

White bread and whole wheat bread: Comparison of end-product quality, starch characteristics and nutritional quality. by: (Language materials, printed)

Consumer Acceptability and Storage Stability of Cupcake Supplemented with Fish Oil Emulsion. by: (Language materials, printed)

Analysis of conveying and mixing in food processing using numerical simulation. by: (Electronic resources)

Bacterial fermentation of peanut milk and its performance in selected food systems. by: (Electronic resources)

Role of alpha-dicarbonyl compounds produced by lactic acid bacteria on the flavor and color of cheeses. by: (Electronic resources)

American fast food as culture and politics: The introduction of Pepsi and McDonald's into the USSR. by: (Language materials, printed)

Analysis of wine for acetaldehyde by gas chromatography. by: (Language materials, printed)

Cooking and menu planning confidence of children participating in a cooking camp. by: (Language materials, printed)

Analysis of the relationship between sweetener properties and variations in both functionality and final product characteristics. by: (Language materials, printed)

Effect of lipid source on the physical and sensory quality of baked products. by: (Language materials, printed)

The influence of sensory and behavioral factors on whole grain bread consumption among a convenience sample of adults. by: (Language materials, printed)

The impact of wine components on the chemical and sensory properties of wines. by: (Language materials, printed)

Roles of tea consumption & co-fortification in iron nutrition. by: (Language materials, printed)

Physicochemical properties of commercial gums and their effects on processing and cooking quality of nontraditional pasta. by: (Language materials, printed)

Storage proteins in cassava and sweet potato root tissues, quality and effects of processing and other compounds. by: (Language materials, printed)

Risk assessment of trace and undeclared allergens in processed foods. by: (Language materials, printed)

Materialism, Personal Food Projects, and Satisfaction: A Phenomenological Study of Urban Gardening in Portland, Oregon. by: (Language materials, printed)

Everyday food practices among three low-income groups: Rural, homeless, and refugee. by: (Language materials, printed)

Isolation and functional properties of the milk fat globule membrane derived from industrial buttermilk. by: (Language materials, printed)

Noninvasive cleaning and sanitation monitoring system for deli department processing. by: (Language materials, printed)

Nanotechnology and food: The perception and level of acceptance of nanotechnology use in foods. by: (Language materials, printed)

Application of Thyme-Orange Essential Oils to Reduce Salmonella and Campylobacter on Processed Broiler Chicken. by: (Language materials, printed)

Process evaluation for wheat germ oil degumming. by: (Language materials, printed)

Surface modification of food contact materials for processing and packaging applications. by: (Language materials, printed)

Bioprocessing of Industrial Sweetpotatoes for Biobased Products. by: (Language materials, printed)

Rapid Determination of Aflatoxin B1, B2, G1, and G2 in Corn Meal Using Disposable Pipette Extraction (DPX) Followed By High Performance Liquid Chromatography (HPLC) Analysis. by: (Language materials, printed)

Chemical characterization of meat related to animal diet. by: (Language materials, printed)

Ultrasound-assisted extraction of red raspberry anthocyanins and utilization of mustard meal-derived products to improve food quality and safety. by: (Electronic resources)

Effect of Maillard-Induced Glycosylation on the Molecular Configuration of Whey Protein and its Solubility, Thermal Stability, and Overall Quality for Beverage Applications. by: (Language materials, printed)

Characterization of edible bean flours: Properties and functionality. by: (Language materials, printed)

Lipid rpotein interactions in peanut butter. by: (Language materials, printed)

Spycy shores invite the eyes: Towards a multidisciplinary visual theory of food. by: (Language materials, printed)

An Alternative Foodscape: Striving Towards a Self-Sufficient Sustainable Local Food System in the Town of Ste. Agathe, Manitoba. by: (Language materials, printed)

Addition of Micronized Black Bean (Phaseolus Vulgaris) Flour Improves Sensory Qualities of Low Fat Beef Burgers. by: (Language materials, printed)

Food Insecurity in Urban and Rural Settings: A Mixed Methods Analysis of Risk Factors and Health. by: (Language materials, printed)

Dietary milk fat globule membrane reduces the incidence of aberrant crypt foci in Fischer-344 rats and provides protection against gastrointestinal stress in mice treated with lipopolysaccharide. by: (Language materials, printed)

Food handling, hygiene, and sanitation practices in the child-care environment in North Carolina and South Carolina. by: (Language materials, printed)

Assessing Microbial Risks and Management Strategies in Vegetables. by: (Language materials, printed)

Feasibility of farm-to-school in Alaska: A state-wide investigation of perspectives from school food service professionals. by: (Language materials, printed)

Quality inspection for cheese packaging using machine vision and image processing. by: (Language materials, printed)

The Practical Side Of Culinary Arts Education: The Role Of Social Ability And Durable Knowledge In Culinary Arts Externships. by: (Language materials, printed)

Harnessing the benefits of sorghum: In vitro starch digestion, in vitro fermentation and processing of tannin and tannin-free sorghums. by: (Language materials, printed)

Tracking and hands motion detection approach for monitoring hand-hygiene compliance for food handling and processing industry. by: (Language materials, printed)

Malonyl-conjugates of isoflavones: Structure, Bioavailability and Chemical Modifications during Processing. by: (Language materials, printed)

Biosensor development for environmental monitoring, food safety, and secondary education applications. by: (Language materials, printed)

Chemical factors affecting degradation processes of vegetable oils during frying. by: (Language materials, printed)

Analyses of multivitamins in nutraceuticals by reverse phase HPLC with DAD, ELSD and MS. by: (Language materials, printed)

Symbols and representations of primary appetitive stimuli: Dynamic processing of food advertising and later food choice. by: (Language materials, printed)

Poultry Performance and Food Safety Impacts of Selected Organic Acids and Probiotics. by: (Electronic resources)

A taste of culture: Perceptions about American fast food in China. by: (Language materials, printed)

Effects of a Supplier Improvement Program on a Global Supply Chain. by: (Language materials, printed)

Ecology and epidemiology of Salmonella and Listeria monocytogenes in New York State produce production environments. by: (Electronic resources)

Dietary Protein and Weight in Midlife Adults. by: (Language materials, printed)

Measuring food safety culture: Insights from onsite foodservice operations. by: (Language materials, printed)