ProQuest Subject Index - Food science at PURDUE UNIVERSITY

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

Evaluation of methods to control oxygen and water vapor within simulated food package environments	Microbial characterization of dried foods from Ghana

An evaluation of extrusion parameters and application to the scaling of extruders	A cobA-based reporter bacteriophage for the detection of E. coli O157:H7

Evaluation of chlorine dioxide gas for sterilizing food processing lines	Effect of chlorine dioxide on ascorbic acid and total polyphenols in model systems and fruit and fruit juices

Feasibility of solar water heating in small-scale poultry processing in Darlington, Indiana	Attachment and internalization of bioluminescent derivatives of curli and non-curli Escherichia coli O157:H7 to romaine lettuce

Near- infrared (NIR) spectroscopy for food quality applications	Comparison of contamination rates and antibiotic resistance in bacterial isolates from grass-fed beef vs. conventionally raised beef

Regulation of adipogenesis by selenium in vitro	Characterization and bioavailability of neuroprotective grape seed extract in an animal model

Application of light scattering technology in microorganism detection and classification	Optimizing the microwave-assisted extraction of phenolic antioxidants from apple pomace and microencapsulation in cyclodextrins

Characterization of polymeric cocrystals	The effect of carbon dioxide on lysozyme activity and quality of chicken eggs

Rapid measurement of total mercury in human blood, hair, and milk	On-farm grain storage losses: Potential gains from improved storage facility and management practices in Afghanistan

High hydrostatic pressure effects on bacterial bioluminescence	Assessment of heating dynamics in a prototype magnetic induction heat exchanger

Tomato product viscosity is determined by the physical properties of the pulp	The role of botanicals in preventing bone loss in the postmenopausal state

Structural and functional changes in iota-carrageenan upon addition of salts and sweeteners	An investigation into the functionality of kafirin from a high digestible, high-lysine sorghum in a composite dough and bread system

Characterization of operating parameters for a mini extruder used for processing of soybeans	Biasing of consumer sensory perception and purchase preference through nutrition labeling

Quality characteristics of carrot puree processed by continuous flow microwave heating as compared to conventional heating	The plasmin enzyme system in non-fat dry milk: Effects of heat treatment, cysteine addition, and somatic cell count

Growth of Listeria monocytogenes and spoilage microflora in ready-to-eat ham	Food and food related festivals in rural destination branding

The role of amylopectin linear chain length and branch density on susceptibility to amylolytic enzymes	Evaluation of E. coli O157:H7 internalization into romaine lettuce tissues and detection of metabolic changes of internalized bacteria in response to bioavailable carbon using developed bioluminescent assay

Mammalian cell-based biosensor for rapid screening of pathogenic bacteria and toxins	Impacts of green tea formulation on measures of tea catechin bioavailability

Examination of insect management practices in food processing plants prior to, during, and post sulfuryl fluoride or methyl bromide fumigation	Use of bioluminescence to examine parameters associated with Salmonella enterica serotype Poona and Escherichia coli O157:H7 contamination of produce

Slowly fermentable dietary fibers for colonic health	Molecular characterization of Listeria adhesion protein (LAP), an alcohol acetaldehyde dehydrogenase homologue involved in the adhesion of Listeria monocytogenes to intestinal epithelial cells

Investigation of conformational changes of protein adsorbed on silica nanoparticle surface	Thermal properties of food and pharmaceutical powders

Evaluation of a novel pre-treatment, flash vacuum expansion, on grape juice yield and quality	The impact of deliquescence and formulation on the chemical stability of vitamin C in food blends

Variation of carotenoid bioaccessibility from sorghum and maize through maturation and dry milling	Modeling critical factors to optimize the treatment of selected fruits and vegetables with chlorine dioxide gas using a miniaturized industrial-size tunnel system

The role of Listeria adhesion protein (LAP) during the intestinal phase of Listeria monocytogenes pathogenesis	Digestion and absorption of glycemic mono- and disaccharides using the Caco-2 cell model

How do food and agribusiness companies select their product innovation projects?	Amylopectin fine structure: Mechanism of the long chain function

The caking behavior of Corn Distillers Dried Grains with Solubles (DDGS)	Examination of the internalization of the human pathogenic bacteria, Escherichia coli O157:H7 and Salmonella s.v. Typhimurium, in plants

Listeria adhesion protein and heat shock protein 60: Application in pathogenic Listeria detection and implication in Listeriosis prevention	The effects of red pepper on thermogenesis and appetite in regular spicy food users and non-users

Impact of meat residues on effectiveness of chlorine dioxide gas against Listeria monocytogenes biofilms	Characterization and use of the temperate bacteriophage phiV10 for the detection of Escherichia coli O157:H7

Modeling the properties of viscoelastic pharmaceutical and food compacts	Encapsulation and microwave technologies to preserve/improve quality of foods

Perceptions and attitudes of Consumers, Employees, Managers/Chefs and Health Inspectors with regards to hand washing in a restaurant	Influence of the structural complexity of cereal arabinoxylans on human fecal fermentation and their degradation mechanism by gut bacteria

Mucosal alpha-glucosidase hydrolysis properties and the control of glucogenesis	Water-solid interactions: Case studies relating to the effect of anticaking agents, relative humidity, temperature, moisture content, and pH on the chemical and physical stability of deliquescent ingredients

Stability of flavonoids and ascorbic acid Part 1: Development of an integrated approach for the stability testing of flavonoids and ascorbic acid in powders Part 2: Stability studies of a variety of anthocyanins and ascorbic acid in liquid and powder forms