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Filtering by: Creator Fernandez Polanco, Jose M. Advisor Torres, J. Antonio

Quality variability in institutional size canned foods : conduction-heated pea puree

Creator:

Nasri, Hassen

Resource Type:

Masters Thesis

Full Text:

: oressor of Food Sc^er Assistant Pr< jence and Technology in charge of major m Y^-'- ' ^ "-^t ^-r
Survival Assessment, Inactivation Kinetics Models, and Farm-to-Table Quantitative Risk Analysis of Food Pathogens

Creator:

Deng, Kai

Abstract:

About 48 million cases of Foodborne illnesses (FBIs) are estimated to occur every year in the US. These are diseases caused by contamination of foods with bacteria, viruses, protozoa, parasites and toxic chemicals. Clostridium difficile infections (CDIs) are an important health-care and community associated problem. Since C. difficile spores have...

Resource Type:

Dissertation

Full Text:

others unpublished data. Time (min) S p o re V ia b il it y ( lo g C F U /m L
Extraction and quantification of vitamins from raw, HTST, UHT, and PATP milk and of diatom-produced chitin and glucosamine

Creator:

Chotyakul, Nattaporn

Abstract:

Analytical chemistry is an essential qualitative and quantitative tool to describe foods and biomaterials and their changes during production, processing and distribution. In this work, rapid analytical procedures for the extraction and quantification of components in fluid milk and diatom fermentation broth were developed. Analytical methods to measure the concentration...

Resource Type:

Dissertation

Full Text:

strengths in analytical chemistry. Many thanks are also due to Ana Torrado-Agrasar, Ollala Fernández López