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You are viewing titles for UNIVERSITY OF MASSACHUSETTS AMHERST in the Food science available through the UMI Dissertations & Thesis Gradwoorks site
 
Antioxidant mechanisms of continuous phase protein in oil-in-water food emulsions
 Emulsion droplet interfacial engineering to improve the stability of omega-3 fatty acids and citrus oils
 
Quantification of Vibrio vulnificus in shellfish by conventional PCR and real time PCR
 Development of molecular methods for quantitation of Plesiomonas shigelloides in seafood
 
Increasing water holding capacity of muscle foods: Protein isolate effect
 Role of association colloids in bulk oils on lipid oxidation
 
Emulsions and microemulsions as antimicrobial delivery systems
 Evaluation of the transfer of Listeria monocytogenes: A study at the macroscopic and cellular level
 
Extraction and functional properties of ultrasonicated chitin and chitosan from crustacean byproducts
 Influence of water-soluble poly-ols on globular protein functionalities
 
Lactic acid fermentation and phytochemical synergies for food safety and human health applications
 Study of the factors affecting cook yield and moisture retention of muscle foods
 
Electrospinning of nanofibers in the presence of surfactants and surfactant aggregates
 Lipid oxidation and antimicrobial activity of polyphenols
 
Antioxidant distribution and effectiveness in a model muscle system
 Factors influencing the stability of carotenoids in oil-in-water emulsions
 
Development of structured delivery systems using nanolaminated biopolymer layers
 Fabrication of protein-polysaccharide particulates through thermal treatment of associative complexes
 
Characterization of Listeria monocytogenes biofilm formation: A molecular approach by target gene knockout and mariner-based transposon mutagenesis
 Effects of free fatty acids, mono- and diacylglycerols on oxidative stability of soybean oil-in-water emulsions
 
Minor components and their roles on lipid oxidation in bulk oil that contains association colloids
 Fabrication, characterization and utilization of filled hydrogel particles as food grade delivery systems
 
Strategies to improve the performance of antioxidants in oil-in-water emulsions
 Design and fabrication of functional lipid nanoparticles based on control of interfacial properties using biopolymers
 
Lactic acid bacteria mediated phenolic bioactive modulation from fruit systems for health benefits