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You are viewing titles for KANSAS STATE UNIVERSITY in the Food science available through the UMI Dissertations & Thesis Gradwoorks site
 
Rheological characterization of xanthan-guar mixtures in dilute solutions
 Control of Escherichia coli O157:H7, generic Escherichia coli, and Salmonella spp. on beef trimmings prior to grinding using a controlled phase carbon dioxide (CPCO2) system
 
Ecological and public health aspects of stable flies (Diptera: Muscidae): Microbial interactions
 Understanding the sensory characteristics of fresh and processed tomatoes using descriptive sensory analysis
 
Effects of packaging atmospheres and injection enhancement on beef postmortem proteolysis, instrumental tenderness, sensory traits, and display color
 Mechanism of gas cell stability in breadmaking
 
Prevalence, characterization and intervention of Escherichia coli O157 in finishing cattle
 Improving the value of cull cows through antemortem management practices and postmortem enhancement technologies
 
Relationships between material properties and microstructure-mechanical attributes of extruded biopolymeric foams
 Wheat lignans and cancer prevention
 
Use of extrusion for synthesis of starch-clay nanocomposites for biodegradable packaging films
 Plant adaptation and enhancement of phytochemicals in lettuce in response to environmental stresses
 
Use of ozone as an alternative to chlorine for treatment of soft wheat flours
 Protein composition-functionality relationships using novel genetic lines
 
Intrinsic factors affecting ground beef color stability
 Impact of sorghum proteins on ethanol fermentation and investigation of novel methods to evaluate fermentation quality
 
Polyphasic characterization of antibiotic resistant and virulent enterococci isolated from animal feed and stored-product insects
 Total anthocyanin content in blue corn cookies as affected by ingredients and oven types
 
Sensory analysis of pac choi and tomato grown under organic and conventional systems
 Green tea: Flavor characteristics of a wide range of teas including brewing, processing, and storage variations and consumer acceptance of teas in three countries
 
Effect of resistant starch type 4 on glycemia and insulin sensitivity in young adults
 Determining a sensory model for predicting successful and unsuccessful products: A case study of flavors for a snack category
 
Understanding and improving functionality of waxy wheat flours
 The Millennial Generation and wine purchasing beliefs in casual dining restaurants
 
Metabolism and formation of 2-dodecylcyclobutanone in irradiated ground beef
 Food defense management practices in private country clubs
 
The development of an emotion lexicon for the coffee drinking experience
 Epidemiology of Salmonella and E. coli O157 in beef cattle production systems
 
Formation and inhibition of heterocyclic amines in meat products
 Solid state fermentation of soybean hulls for cellulolytic enzymes production: Physicochemical characteristics, and bioreactor design and modeling
 
Carbohydrate components of pomace in corn-based extrudates: Interactions, expansion dynamics, and structure-texture relationships
 Understanding methods for internal and external preference mapping and clustering in sensory analysis
 
Processing and characterization of sorghum protein concentrates using extrusion-enzyme liquefaction
 Development and validation of screening tools for classification consumers of food products based on eating healthy criteria
 
Assessment and validation of on-package handling and cooking instructions for raw, breaded poultry products to promote consumer practices that reduce the risk of foodborne illness
 The influence of Chinese cultural values on food safety training attitudes and behaviors among Chinese owners of Chinese restaurants in the U.S.
 
Comparing digestibility of A- and B- type crystals and providing insight on digestibility of starchescomparing digestibility of A- and B- type crystals and providing insight on digestibility of starches