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Filtering by: Subject Food -- Mineral content Remove constraint Subject: Food -- Mineral content

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The effects of processing on sodium-potassium and calcium-phosphorus ratios in foods

Creator:

Ronan, Kathleen M.

Abstract:

The objective of this study was to determine the effects of processing on sodium - potassium and calcium - phosphorus ratios in tuna canned in oil and in water, peanut butter, white and whole wheat flours. Mineral levels were determined by atomic absorption spectrophotometry in food samples at various stages...

Resource Type:

Masters Thesis

Full Text:

of Unit Operations on the Mineral Content of Food 5 Peanut Processing and its Effects on Minerals 8
The fat content of eggs of good and poor layers of several varieties of chickens

Creator:

Skelton, Mary Vernon

Resource Type:

Masters Thesis

Full Text:

The fat content of eggs of good and poor layers of several
The supplying of carbohydrates for the home table

Creator:

Edwards, Bertha Beulah

Resource Type:

Undergraduate Thesis

Full Text:

Carbohydrates for the Iome Table. Introducti on, Various definitions 'unction of food in 'iVC food
Nonstarch polysaccharide fractions of raw, processed and cooked carrots

Creator:

Kim, Sooyoun

Abstract:

The total and soluble nonstarch polysaccharide (NSP) components of raw, processed (canned and frozen) and home-cooked (boiled) Royal Chantenay carrots have been analyzed. NSP fractions were characterized by separation and summation of the monosaccharides resulting from acid hydrolysis of the parent polysaccharides. Total NSP was primarily composed of glucose, ~37%,...

Resource Type:

Masters Thesis

Full Text:

Master of Science in Food Science and Technology presented on May 18. 1994. Title: Nonstarch
Effect of cooking on the fiber content of cauliflower and carrots

Creator:

Loghmani, Emily S.

Abstract:

This study investigated the effect of cooking on the neutral detergent fiber (NDF) content of cauliflower and carrots. For each replication the vegetable was divided in half to serve as its own control. One half was used raw and the other half was cooked in 60 ml of distilled water...

Resource Type:

Masters Thesis

Full Text:

) reported no difference in the crude fiber content of food measured before and after cooking. Van
The cholesterol content of muscle and adipose tissue from country natural beef

Creator:

Huang, Xiaolin

Abstract:

The cholesterol content (mg/100 g wet tissue) of the longissimus dorsi muscle and the subcutaneous adipose tissue of "Country Natural Beef" and regularly produced beef was determined by a spectrophotometric method. Proximate analysis (moisture, fat and protein contents) of both types of beef was also determined. Country Natural Beef (natural...

Resource Type:

Masters Thesis

Full Text:

INTRODUCTION The cholesterol content of foods has become a major concern within the food industry because
The losses of calcium in cooking kale

Creator:

Bertram, Mary Elizabeth

Resource Type:

Masters Thesis

Full Text:

found in them;, also, the calcium content of different samples of one food may vary considerably; (11
Iron availability from corn tortillas and cooked beans (Phaseolus vulgaris) : a study on the effect of fiber

Creator:

Garcia-Lopez, Jesus Salvador

Abstract:

Absorption of iron from foods has been reported to be inhibited by various factors including some diet components. Fiber from different sources has been observed to bind ferrous iron. This may be the reason for iron deficiencies observed in populations that consume diets high in non-digestible materials. The effect of...

Resource Type:

Masters Thesis

Full Text:

respectively. It has been pointed out recently that in addition to the total iron content of food, the
A study of the vitamin B (B₁) content of Oregon Bosc pears

Creator:

Holloway, Mae Lujeanne

Resource Type:

Masters Thesis
A study of the vitamin G content of Oregon Bosc pears

Creator:

Douglass, Ruth

Resource Type:

Masters Thesis

Full Text:

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Academic Affiliation

Foods and Nutrition10
Food Science and Technology9
Nutrition and Food Management3
Crop Science2
Crop and Soil Science2
more Academic Affiliations »

Advisor

Kronstad, Warren E.3
Georgiou, Constance C.2
Leklem, James E.2
Williams, Jessamine C.2
Wyatt, C. Jane2
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Commencement Year

Commencement Year range begin – Commencement Year range end

Current results range from 1910 to 2015

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Unknown 1

Committee Member

Penner, Mike3
Goddik, Lisbeth2
Arscott, G. H.1
Bagget, J. R.1
Baggett, James1
more Committee Members »

Creator

Costa, Jose Maria2
Aberle, Susan E.1
Bertram, Mary Elizabeth1
Bills, Nathan D.1
Chotyakul, Nattaporn1
more Creators »

Date

Date range begin – Date range end

Current results range from 1910 to 2014

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Decade

2010-20197
2000-20091
1990-19998
1980-19895
1950-19591
1940-19491
1930-19398
1920-19291
1910-19191

Degree Field

Foods and Nutrition10
Food Science and Technology9
Crop Science3
Nutrition and Food Management3
Agricultural and Resource Economics1
more Degree Fields »

Degree Level

Master's24
Doctoral7
Bachelor's1

Degree Name

Master of Science (M.S.)23
Doctor of Philosophy (Ph.D.)7
Bachelor of Science (B.S.)1
Master of Agriculture (M.Ag.)1

Language

English [eng]33

License

All rights reserved8

Non-Academic Affiliation

Oregon State University. Graduate School32
Oregon State University. Agricultural Experiment Station1

Peer Reviewed

No32

Resource Type

Masters Thesis24
Dissertation7
Other1
Undergraduate Thesis1

Rights Statement

Copyright Not Evaluated23
In Copyright8
No Copyright - United States2

Subject

Food -- Vitamin content10
Food -- Fiber content5
Food -- Protein content4
Food -- Fat content3
Winter wheat -- Quality3
more Subjects »

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