ProQuest Subject Index - Food science at OKLAHOMA STATE UNIVERSITY

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

Economic feasibility of processing alternatives for small-scale processors of fruits and vegetables in Oklahoma	Exploring the conditions for the expression of low molecular weight glutenin 1D1 protein in Escherichia coli (E. coli)

Potential for enhancing the hypocholesterolemic effect of Lactobacillus acidophilus with soluble fiber and the influence of the Lactobacillus on immune response	Production of recombinant sheep prion protein (RecShPrP C) and its detection in muscle food using western blotting and immuno-PCR

Flavor profiles of Oklahoma-grown peanuts	Postmortem interactions of chill time and electrical stimulation on muscle temperature, pH, and other beef quality factors

Effect of genotype and environment on nutritional and health beneficial compounds in wheat grain	Survey of microbiological content of commercial beef jerky

Consumer preferences for fat content in ground beef	The benefits of oxygen scavenging technology on overwrapped beef cuts in a modified atmosphere package

Effect of zilpaterol hydrochloride supplementation of beef and dairy steers on the color stability of top sirloin butt steaks	Evaluation of a high pH solution as an alternative for phosphate meat enhancement

Oregon food processors' attitudes toward processing certified sustainable fruits and vegetables	Comparison of rheological properties of U.S. winter wheat cultivars and advanced breeder lines using principal component analysis

Does pressurized pretreatment with carbon monoxide (CO) improve fresh beef shelf-life characteristics in case-ready packaging systems?	Optimization of ingredient and process parameters for chicken nuggets

Development of a diagnostic method to allow strain-level identification of Staphylococcus aureus based on the nucleotide sequence of the enterotoxin gene and the amino acid sequence of its enterotoxin	Comparison of tenderness, palatability, and retail caselife of enhanced cow subprimals to control cow and USDA select subprimals

Efficacy of electrolytically generated hypochlorous acid (electrolyzed water) on fresh and processed meats	Evaluation of the Oklahoma beef cooking school

Effect of production method on characteristics and oxidative stability of microencapsulated fish oil	Non-destructive quality analysis of in-shell pecans using microwave dielectric spectroscopy

Extraction of bio-active components from fruit and vegetable processing wastes: Using grape waste from the wine processing industry as a model	Development and evaluation of a dog biscuit with carotenoid as an antioxidant

Assessing the risk of in-field microbial contamination of leafy greens using inoculated soil	College students' perceptions and information sources regarding organic and genetically modified food industries

Evaluating effects of Zinpro Performance Minerals(RTM) on performance and carcass characteristics of steers fed finishing diets designed for natural beef production	Determination of the age and cause of the bottom round blemishes identified in dairy steer rounds

Evaluation of hulless barley for potential ethanol production	Quantification of quality attributes, functional compounds, and antioxidant capacity of blackberry and blackberry wines

Case study of a renovation of a satellite college foodservice concept according to the United States Green Building Council's LEED rating system	Influence of growth medium and pH on viability and fatty acid composition after freeze-drying and storage of Lactobacilli

Leavening and temperature effects on the physical and rheological properties of wheat flour tortillas	Producing a consumer acceptable product from off-flavor catfish

Process design and simulation for extraction of milk fat using liquid propane	Applications of the SuspenTec(RTM) system in improving beef round palatability

Effect of subclinical mastitis and stage of lactation on somatic cell count, milk composition and plasmin activity in goat milk	Assessment of variation based on temperature, creep-recovery, extensibility tests, and gluten content in hard red winter wheat compared with traditional wheat quality testing

Creating dry-aged traditional and value-added beef cut programs for domestic and international markets	Validation of various antimicrobial solutions on the reductions of surface microbial load of E. coli O157:H7 on lean beef

Value of country of origin labeling information for beef and pork in the United States	Evaluation of hypochlorous acid (electrolyzed water), lactic acid, and peroxyacetic acid as sanitizers for fresh vegetables

Assessment of variation based on temperature, creep-recovery, extensibility tests, and gluten content in hard red winter wheat compared with traditional wheat quality testing	The economic feasibility of a small multi-species processing plant in the state of Oklahoma

Validation of various antimicrobial solutions on the microbial presence of E. coli O157:H7 on blade tenderized beef subprimals	Effect of processing on gas cell area and sphericity of foam dough: A microscopy study

Effect of physical changes by red-ox state and surface tension on gluten aggregation, viscoelastic, mixing and baking properties of wheat batter systems	Dough fermentation properties as a function of physical and chemical changes

Correlation of in-field survival of Escherichia coli O157:H7 with rainfall, relative humidity and soil moisture	Effects of an application of Lactobacillus on the quality and sensory characteristics of beef and pork

Correlation of in-field survival of Escherichia coli O157:H7 with air temperature, soil temperature, and solar radiation	Impact of retail tray color on retail case life and consumer acceptability

Comparing ammonium-based select strip loin subprimal enhancement to a traditional phosphate injection brine	Evaluation of antimicrobials against multi-strain cocktails of Salmonella, Escherichia coli O157:H7 and Listeria monocytogenes using a kinetic growth inhibition assay

The effect of grape pomace extract as an antioxidant in goat meat sausage	Improving molecular detection and discrimination of Salmonella and Shiga toxin-producing Escherichia coli

Technology diffusion and the beef industry: A communication investigation	Reproductive performance of the parasitoid Bracon hebetor Say (Hymenoptera: Braconidae) on various host species of Lepidoptera

Augmentation of near-infrared (NIR) and in-plant beef video image analysis (VIA) systems to sort carcasses into tenderness categories	Comparison of conventional and automated methodology for identification and characterization of lactobacilli

Detection of Staphylococcus aureus enterotoxins and enterotoxin producing strains	Determination of the mechanism(s) by which direct-fed microbials control Escherichia coli O157:H7 in cattle

A simulation model of quantitative microbial risk assessment during processing of fresh cut lettuce	Modifications in visco-elasticity of gluten by diacteyl tartaric acid ester of monoglyceride (DATEM), ascorbic acid, urea and dithiothreitol and its effects on mixing and baking properties in commercial wheat flours

Relationships between nutrient components of longissimus muscle and beef palatability traits and influence of finishing diet on beef quality	Study and characterization of antibacterial compounds of Arabica coffee berry pulp

Characterization of virulence in adherent phenotypes of Listeria monocytogenes	The effects of zilpaterol hydrochloride on carcass cutability, tenderness, and composition of beef

Evaluation of watermelon pomace as a potential food ingredient	Rapid and sensitive detection of aflatoxin in animal feeds and food grains using immunomagnetic bead based recovery and real-time immuno quantitative PCR (RT-iqPCR) assay

Efficiency of abrasive dehulling to produce wheat grain fractions enriched in antioxidants	Evaluation of the microbial aspects of ammonium hydroxide when used in brine solutions

Costs and benefits of stored rice insect management methods	The use of co-products from biofuels as a feed source for cattle and influence on the meat industry

Determination of Lycopene Isomers in Model Food Systems and Their Effectiveness as Antioxidants	Development of a two-step extraction process for wheat germ oil recovery

Chemical profiling and extraction processing of basil ( Ocimum L.) cultivars grown in Oklahoma