ProQuest Subject Index - Food science at COLORADO STATE UNIVERSITY

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You are viewing titles for COLORADO STATE UNIVERSITY in the Food science available through the UMI Dissertations & Thesis Gradwoorks site

Listeria control and safe food training for dietary managers	Prediction of meat tenderness using high resolution imaging

Quantifying the "aging response" and nutrient composition for muscles of the beef round	Effects of dark malts, dry hopping, and filtration on xanthohumol content and bioactivity of American India pale ales

Survival and inactivation of Listeria monocytogenes biofilms on food contact surfaces using commercially available sanitizers and household compounds	Evaluation of distributed energy storage for ancillary service provision

Farm-to-table food safety for Colorado produce crops: A web-based approach for promoting good agricultural and handling practices	Molecular ecology of foodborne pathogens in primary production agriculture environments in northern Colorado and investigations in internalin A diversity in Listeria monocytogenes dup-1039c strains

Assessment of airborne microorganisms in a craft brewery	Effect of genotype, storage and processing on the polyphenolic content, composition, in vitro anti-cancer activity and sensory attributes of colored-flesh potatoes

An evaluation of the effectiveness of FreshCase(RTM) technology to extend the shelf life of beef and pork	Longitudinal study of Salmonella enterica, Escherichia coli O157:H7, and Listeria monocytogenes in a small and very small fresh meat processing plant environment

Relationship of glutenin loci and rye translocations with dough mixing properties of wheat grown in Colorado environments	Fate of Listeria monocytogenes on ready-to-eat meat products, treated with antimicrobials, and under conditions simulating passage through the human stomach and small intestine

Antioxidant properties of date palm (Phoenix dactylifera L.) cultivars	Pre-harvest and postmortem methods of decreasing the incidence and salvaging value of non-conforming beef carcasses

Prevalence and control of Listeria, Salmonella and Escherichia coli O157:H7 in Colorado rural households	Effects of organic, biological and conventional production methods on apple antioxidant levels, sensory qualities and human glycemic response

The utility of near-infrared reflectance spectroscopy for wheat quality assessment	Control of Escherichia coli O157:H7 and Listeria monocytogenes in meat and poultry products with chemicals and heating treatments

Escherichia coli O157:H7 attachment, survival, growth, and control on stainless steel and in meat brining solutions and its thermal inactivation in non-intact beef	Growth and control of Escherichia coli O157:H7 in processing environments and fresh beef products and of Listeria monocytogenes on processed meats during home storage and thawing

What is quality? The propensity of foreign customers of U.S. pork to pay for pork quality attributes in select export markets	Escherichia coli O157:H7 control in nonintact meat products and inhibition of Listeria monocytogenes biofilms on kitchen surfaces

Driving change: The 2011 National Beef Quality Audit	The value of U.S. beef exports and the traceability of pork in countries outside North America

Identifying preferences for specific beef flavor characteristics	Physicochemical and sensory quality of chiffon cake prepared with rebaudioside-A and erythritol as replacement for sucrose