ProQuest Subject Index - Food science at UNIVERSITY OF MARYLAND COLLEGE PARK

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You are viewing titles for UNIVERSITY OF MARYLAND COLLEGE PARK in the Food science available through the UMI Dissertations & Thesis Gradwoorks site

Identification of monoclonal antibodies to be used in biosensors to detect Listeria monocytogenes and Salmonella	Effect of Chinese wolfberry (Lycium chinense P. Mill.) leaf hydrolysates prepared by tea-making process and microwave extraction on the growth of Pediococcus acidilactici IMT101

Biofilm formation by Escherichia coli O157:H7	Intervention strategies to reduce foodborne pathogens in poultry during grow-out and processing

Distribution and evolution of the palatinose (pal) operon in Enterobacter sakazakii	Whole surface image reconstruction for machine vision inspection of fruit

Feasibility of extracting solanesol from tobacco biomass as a byproduct following protein recovery	Acid modification of psyllium

Nutraceutical properties of low alpha-linolenic soybeans grown in Maryland	Antioxidant and anti-proliferative properties of selected grape seed extracts

Characterization of algal biomeal for applications in food	Feasibility of soluble leaf proteins as a carrier for vitamin D

Blue crab farming on Maryland's Eastern Shore	Isolation and characterization of antimicrobial resistant Staphylococcus aureus in retail ground meats

Feasibility of binding antioxidative food pigments using ribulose-1,5-bisphosphate carboxylase oxygenase	Development of okara powder as a gluten free alternative to all purpose flour for value added use in baked goods

Portable hyperspectral imaging device for surface sanitation verification in the produce industry	Texture optimization of soy protein isolate post high-moisture extrusion as an alternative dietary protein source

Structure-function relationships of periplasmic membrane-derived oligosaccharides in Salmonella growth and virulence	Value-adding factors in cold-pressed edible seed oils and flours

Enhancing the availability of natural antioxidants in wheat-based food ingredients and food products through improved post-harvest treatments and processing conditions	Microencapsulation of probiotic bacteria in xanthan-chitosan polyelectrolyte complex gels

The microbial ecology and horticultural sustainability of organically and conventionally managed apples	Promoting the production and consumption of wheat-based functional foods rich in antioxidants

Assessment of foodborne pathogen survival during production and pre-harvest application of compost and compost tea	In questionable taste eating culture, cooking culture in Anglophone postcolonial texts

Factors influencing Maryland farmers' on-farm processing license application behavior	Pathogenic Escherichia coli in retail meats

Promotion of value-added uses of soybeans	Characterization of physicochemical properties of xanthan/curdlan hydrogel complex for applications in frozen food products

Intervention strategies for Escherichia coliO157:H7 and Salmonella in organic soil and on fresh produce	Development of food polymer-based colloidal delivery systems for nutraceuticals

The Development of Food Polymer-Based Nanocomposites as Novel Antimicrobial Agents and Sustainable Packaging Materials