ProQuest Subject Index - Food science at IOWA STATE UNIVERSITY

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

Comparison of soy-flour hydrolysates for wood adhesive systems	Frying performance of soybean oils with reduced linolenate content and methods to monitor deteriorative changes

A survey of commercially available broilers originating from organic, free-range and conventional production systems for cooked meat yields, meat composition and relative value	Influence of selection for improved growth rate on pork quality

Composition, sensory attributes, and flavor of dry- and oil-roasted soynuts after roasting and during storage	Using ozone to control fungi in high moisture corn

Functionality of egg yolk lecithin and protein and functionality enhancement of protein by controlled enzymatic hydrolysis	Chemical and sensory characterization of oat bran from experimental oat lines with varying amounts of total beta-glucan

Flavor characteristics of soy products modified by proteases and alpha-galactosidase	Accelerated shelf-life test of alkamides in Echinacea purpurea root aqueous ethanol Soxhlet extracts

Effects of geometric shape and serving temperature on quality characteristics of irradiated bologna and frankfurters	Incubation of curing brines for the production of ready-to-eat uncured ham

Particle size characterization of ultrasonic treatment of dry milling coproducts for enhanced biofuel production	Compositional, functional and sensory properties of protein ingredients prepared from gas-supported screw-pressed soybean meal

Development of rapid methods to determine the quality of corn for ethanol production	Amelioration of factors limiting the use of lipid-based diesel products

Thermal characterization of corn starch mutants and textural effects on tortillas	Novel technologies for soy products, processing, and applications

Non-chemical on-farm hermetic maize storage in East Africa	Effect of selection for reduced residual feed intake on composition and quality of fresh pork

The effect of visuals on recall, attitude and behavioral intention toward irradiated foods	Deactivation of soybean agglutinin by enzyme hydrolysis and identification of active peptides from soy proteins

An evaluation of equipment and procedures for the prediction of intramuscular fat in live swine	Improving feed quality by proper processing of raw materials

Beta-glucan effects on pasting properties and potential health benefits of flours from different oat lines	Reduction in mucosal barrier markers with soy protein diet but not Lactobacillus rhamnosus GG in DSS-treated mice

Extraction of zein from corn co-products	The vegetarian's guide to eating meat

Inactivation of Salmonella enterica on romaine lettuce following spraying with Pro-San(TM)---A biodegradable foodgrade sanitizer	Response of Listeria monocytogenes to high hydrostatic pressure or freeze-thaw cycles following exposure to selected environmental stresses

Effects of increasing concentrations of corn distiller's dried grains with solubles on the egg production, internal quality of eggs, chemical composition and nutrients content of egg yolk	Determination of appropriate concentrations of Stevia sweeteners in vanilla yogurt and effect on viability of yogurt and probiotic cultures

Supplementation of laying hen feed with tocopherols and algal (Haematococcus pluvialis) astaxanthin for egg yolk nutrient enhancement and a novel use of egg yolk protein and lecithin in the formation of artificial oil bodies for stabilizing omega-3 oil	Fate of pathogenic organisms in a whey beverage treated with high pressure processing

Effects of thermosonication on proteases and characteristics of milk and cream	A comparative analysis of conservative and liberal South Korean newspapers' coverage of public protests against the import of U.S. beef

University foodservice employees' food allergy knowledge, attitudes, practices, training and training needs	Perceptions of the Benefits and Challenges of Purchasing Local Foods in the Iowa Hotel Industry

Using soybean and corn processing co-products in different fermentation systems	Characterization of normal and waxy corn starch for bioethanol production

Modification of milk protein concentrate and applicability in high-protein nutrition bars	Antimicrobial effectiveness of Phenyllactic Acid against foodborne pathogenic bacteria and Penicillium and Aspergillus molds

Development and utilization of resistant starch in cooked rice grains and breads	Thermal tolerance of acid adapted and non-adapted Escherichia coli O157:H7 and Salmonella enterica in ground beef

Investigating uncured no nitrate or nitrite added processed meat products	School foodservice directors' perceptions of value and cost of using agriculture commodities in child nutrition programs

Evaluation of extruded-expelled low-fat soybean flour in flour blends and the effects on bread and dough development	Antimicrobial action of selected plant-derived compounds against Listeria monocytogenes

Post-packaging irradiation combined with modified atmosphere packaging for control of bacterial pathogens on meat products	Development of simple and rapid procedures for purification of egg yolk immunoglobulin and ovotransferrin from chicken egg and antimicrobial activity of ovotransferrin against Escherichia coli O157:H7 and Listeria monocytogenes

Effects of fat content, aging time, and additive application methods on the quality characteristics of irradiated ground beef	Refunctionalization of extruded-expelled soybean meal by hydrothermal cooking

Loading system effect on performance, handling and meat quality attributes of finisher pigs	Heterosis in compositional, physical, and wet-milling characteristics of hybrids from exotic introgressed by adapted inbred lines in corn

Applications and mechanisms of colicin E1	Diversified strategies for improving iron bioavailability of maize

Identity preservation & traceability: The state of the art - from a grain perspective (status of agricultural quality systems / traceability / certification systems)	Immunomodulatory, anti-inflammatory and wound healing properties of Echinacea species

Enzyme digestibility of starch and methods to produce enzyme-resistant starch to improve human health	Fluorescence in situ hybridization-based detection of Salmonella spp. and Listeria monocytogenes in complex food matrices

The effect of selection for intramuscular fat on fatty acid composition in Duroc pigs	Synthesis of fatty acid derivatives as potential biolubricants and their physical properties and boundary lubrication performances

Involvement of protein degradation, calpain autolysis and protein nitrosylation in fresh meat quality during early postmortem refrigerated storage	Oil recovery from condensed corn distillers solubles

Enzyme modified soy flour adhesives	Use of high-power ultrasound during soy protein production and study of its effect on functional properties of soy protein isolate

Small meat processors working group: Managing knowledge in a new era of agriculture	Phospholipids oxidation and foaming enhancement of egg albumen

Enhancing dry-grind corn ethanol production with fungal cultivation and ozonation	Investigating the microbiological safety of uncured no nitrate or nitrite added processed meat products

Resistant-starch formation in high-amylose maize starch	Investigating the control of Listeria monocytogenes on uncured, no-nitrate-or-nitrite-added meat products

Operational techniques for implementing traceability in bulk product supply chains	Protective effects of polydimethylsiloxane in soybean oil at frying temperatures

Identification of proteins and biological processes associated with tenderness in beef muscles	The exploration of methodological approaches for addressing the pre- and post-harvest Salmonella interventions

Starch properties, endogenous amylase activity, and ethanol production of corn kernels with different planting dates and drying conditions	Naturally cured meats: Quality, safety, and chemistry

Nutraceutical efficacy in experimental animal models of inflammatory bowel disease: Echinacea angustifolia, Prunella vulgaris and Hypericum gentianoides	The impact of household refrigerator storage conditions on the shelf life of fruits and vegetables

Assessment of native languages for food safety training programs for meat industry employees	Survival of methicillin-resistant Staphylococcus aureus during various thermal lethality processes used to manufacture pork products

A competency model for Culinology(RTM) graduates: Evaluation of the Research Chefs Association's Bachelor of Science in Culinology(RTM) core competencies