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  • An evaluation of the use of menu risk assessment as a tool in food service protection programs

    Creator:
    Gray, Lori A.
    Abstract:
    Despite the increase in information on the causes of foodborne disease, outbreaks continue to be a major preventable public health problem. Current food service establishment inspection programs, however, are not designed to assess the potential of risk for foodborne disease and do not focus prevention efforts where food service problems...
    Resource Type:
    Masters Thesis
    Full Text:
    Food Service Protection Programs AN ABSTRACT OF THE THESIS OF Lori A. Gray for the degree of Master

  • Sensory changes in high pressure processed vs. heat processed food systems over time

    Creator:
    Rodakowski, Andrea M.
    Abstract:
    This study was undertaken to determine the sensory differences in high pressure vs. heat processed food systems after storage at ambient and refrigerated temperatures as determined by a trained sensory panel. Spanish rice and spaghetti with meat sauce were prepared and treated with heat and with high pressure processing (HHP)....
    Resource Type:
    Masters Thesis
    Full Text:
    biology (Metrick, et al, 1986). In 1987 the proceeding of the Third Conference for Food Protection was

  • Science, service, and specialized agriculture : the re-invention of the maraschino cherry

    Creator:
    Jolly, J. Christopher
    Abstract:
    From 1925 to 1930, Ernest H. Wiegand, a professor of Horticultural Products at Oregon State Agricultural College, developed an improved brining process for cherries. Brined cherries are used in the production of maraschino and glacé cherries, which already had a sizable market in the United States by the 1920s. This...
    Resource Type:
    Masters Thesis
    Full Text:
    agriculture. As a result of the improved brining process and tariff protection, Northwest cherry growers

  • Strategies for enhancing food intake of the elderly in long-term care facilities

    Creator:
    Kim, YongKyang
    Abstract:
    With increasing numbers ofpeople entering the geriatric years, long-term care facilities need to maximize nutrition services with decreasing malnutrition problem due to poor food intake. This research determines extent ofuse and perceived effectiveness of food intake enhancement strategies in long-term care. Obstacles to implementing strategies and training to teach staff...
    Resource Type:
    Masters Thesis
    Full Text:
    Masters of Science in Nutrition and Food Management presented on March 31,1999. Title: Strategies for

  • The comparison of productivity growth in the U.S. and Mexican food processing sectors

    Creator:
    Alpay, Ebru
    Abstract:
    In this study, the rates of technological change in food processing sectors of U.S. and Mexico are compared through econometric estimation of both the unrestricted (long-run) and restricted (short-run) profit functions with first order autocorrelation correction. Then, the dual rate of productivity growth is computed and decomposed into its sources....
    Resource Type:
    Masters Thesis
    Full Text:
    food processing sectors AN ABSTRACT OF THE THESIS OF Ebru Alpay for the degree of Master of Science

  • Use of hedonic scales among Chinese, Koreans, and Thais

    Creator:
    Yeh, Lue-Lih
    Abstract:
    To satisfy the desires of consumers in global markets for new products, it is essential that the cross-cultural differences in product acceptance are understood. An important aspect in cross-cultural research is the measurement tool of product acceptance. The most common scale for acceptance testing is the 9-point hedonic scale that...
    Resource Type:
    Masters Thesis
    Full Text:
    . Lundahl To be submitted to Journal of Food Quality and Preference June 1998 14 ABSTRACT

  • Aroma and flavor of cachaca, Brazilian rum

    Creator:
    Brown, Laurie L. (Laurie Lee)
    Resource Type:
    Masters Thesis
    Full Text:
    Master of Science in Food Science and Technology presented on July 30. 1999. Title: Aroma and Flavor of

  • Sensory evaluation and shelf-life modeling of ground coffee

    Creator:
    Briggs, Judith A.
    Abstract:
    Both consumer and descriptive analyses were used to study the shelf-life of packaged, roasted and ground coffee in order to evaluate the utility of using sensory data in a shelf life model, and to examine the ability of consumers to detect a difference between treated and control samples. Two types...
    Resource Type:
    Masters Thesis
    Full Text:
    AN ABSTRACT OF THE THESIS OF Judith A. Briggs for the degree of Master of Science in Food Science

  • Cross-cultural sweetness preferences for a sports drink

    Creator:
    Chung, Seo-Jin
    Abstract:
    Asian countries have become one of the largest export markets for US food developers during the past decade. Understanding consumer expectations and needs in a cross-cultural framework has gained importance for new products to succeed in the international markets. A sports-drink, which is a functional drink for athletes, has been...
    Resource Type:
    Masters Thesis
    Full Text:
    Master of Science in Food Science and Technology presented on July 13. 1999. Title: Cross-Cultural

  • Induction of autoantibodies in MRL/lpr mice exposed to 2% aniline denatured low-erucic acid rapeseed oil, an oil associated with the Spanish Toxic Oil Syndrome

    Creator:
    Richards, Carolyn L. K.
    Abstract:
    In 1981, illegal processing of rapeseed oil by a Spanish oil refinery resulted in the mass foodborne illness epidemic known as Toxic Oil Syndrome (TOS). The toxic oil associated with this epidemic was sold in neighborhood markets and by itinerant salesmen as inexpensive olive oil. Ingestion of the toxic oil...
    Resource Type:
    Masters Thesis
    Full Text:
    degree of Master of Science in Food Science and Technology presented on November 23, 1998. Title