ProQuest Subject Index - Food science at MISSISSIPPI STATE UNIVERSITY

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

Product formulation and sensory acceptance of three soy concept foods utilizing three different soy derivatives	Determination of a quantitative descriptive language for freshwater prawn (Macrobrachium rosenbergii) and consumer acceptance based on a willingness-to-pay model

Effects of lactic acid and cetylpyridinium chloride as immersion treatments to reduce populations of Salmonella Typhimurium attached on ready-to-eat shrimp	Relationships between volatile flavor compounds, sensory descriptors and consumer acceptability of American dry-cured ham

Effects of nisin and buffered sodium citrate supplemented with sodium diacetate against Listeria monocytogenes on commercial beef frankfurters formulated without antimicrobials stored at 4 and 10°C in vacuum packages	The effects of low atmosphere stunning and deboning time on broiler breast meat quality

Stability of catfish methyl esters under normal versus accelerated storage conditions	Steam, dielectric heating and copper sulfate treatment of inshell pecans

Formulation of a fruit slush using evaporated sweet whey	Product formulation and consumer acceptability of processed cheese made with different types of cocoas and chocolates & product formulation and quantitative descriptive analysis of aged cheddar cheese with different types of chocolate inclusions

Development of a sensory descriptive lexicon for calamondins (Citrus mitis Blanco) and consumer acceptance of calamondin yogurt	Bioprospection and by-product utilization of Juniperus virginiana

Fractionation of soybean meal, cottonseed meal and wheat middlings using combination of sieving and air classification	Effects of sodium lactate and acetic acid derivatives on the quality and sensory characteristics of hot-boned pork sausage patties

The effects of dietary amino acid density in broiler feed on carcass characteristics and meat quality	Antimicrobial and antioxidant activity of muscadine ( Vitis rotundifolia Michx) extracts as influenced by solvent extraction methods and cultivars

Formulation and sensory evaluation of gluten-free muffins containing flax	Salmonella source and rate of colonization in two newly constructed commercial broiler houses and the effect of used litter inoculation in a new house

Control of Salmonella biofilms by essential oils and reduction of Salmonella in ground turkey by lauric arginate and carvacrol	Influence of fresh and processed tannic acid, and fresh tannic acid, and fresh tannic acid plus phosphate on catfish fillet color, microbial shelf life and oxidation

Characterization of fresh muscle pigments in channel catfish and their influence by chilling stress	Determination of polyphenol oxidase (PPO) activity, anthocyanin contents and the phytonutrient changes in blueberry juice as influenced by different processing methods

Antimicrobial effect of yogurt lactic acid bacteria and muscadine products on Enterobacter sakazakii	Quantitative descriptive analysis and development of a lexiconal language for Pueraria lobata (kudzu) leaves and utilization of Pueraria lobata (kudzu) root starch in conventional milk yogurt

Determination of antioxidant and total phenolic content of Pueraria lobata and evaluation of novel food products containing kudzu	Depuration as a method to reduce Vibrio vulnificus populations in live Crassostrea virginica oysters

Effect of cooking and packaging methods on consumer acceptability and shelf-life of ready-to-eat gulf brown shrimp	Effects of phosphate type, antimicrobials and processing methods on the quality, shelf-life and sensory characteristics of enhanced catfish fillets

Effect of harvest endpoint on carcass composition, muscle profiling, and sensory characteristics of male Boer and Kiko goats	Stress responses and attachment of Listeria monocytogenes in food