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  • Cereal Breakfast Foods

    Creator:
    Bell, Sadie
    Abstract:
    "After writing this thesis I have drawn for my conclusion that cereal breakfast foods as a class are nutritious, convenient, and reasonably economical foods and should have a very important place in the diet."--Conclusion
    Resource Type:
    Undergraduate Thesis
    Full Text:
    vegetable foods, including flour, bread, and other products, furnish 55 percent of their food. 39

  • Eggs as a Food

    Creator:
    Starr, Wilda
    Abstract:
    There is probably no article of diet of animal origin more commonly eaten in all countries or served in a greater variety of ways than eggs. Milk is the nearest rival and it resembles eggs in that both are intended by nature for food for the young. Although not a...
    Resource Type:
    Undergraduate Thesis
    Full Text:
    Eggs as a food THE S I S ON EGGS AS A FOOD Submitted

  • Composition and Food Value of Some Cattle Foods

    Creator:
    Rashid, Mohammed Abdul
    Abstract:
    The word food is a common noun used every day and by every one. But have you ever thought of its full significance? Any substance that can support life or help to support it is food. Plants require food to support them when growing; they find it in the air...
    Resource Type:
    Undergraduate Thesis

  • Three essays on food security, food assistance, and migration

    Creator:
    Lewin, Paul A.
    Abstract:
    This dissertation's three essays explore the determinants of food insecurity for rural farm households, the influence of rainfall variability and long-run changes in rainfall levels on the migration decisions of working-age household heads, and the distributional impacts in core and periphery regions of food assistance to households in the hinterland....
    Resource Type:
    Dissertation
    Full Text:
    . Title: Three Essays on Food Security, Food Assistance, and Migration Abstract approved

  • Food for Axiology : Acknowledging Relationships

    Creator:
    Piquette, Daniel S.
    Abstract:
    An overarching explanation for environmental degradation has been humans' disconnection from the natural world. Utilizing Whiteheadian theory, I offer that there is no disconnection. Rather, I propose that there is a dearth of relational acknowledgement. I suggest that the Cartesian dualism and modern science led to an illusory belief that...
    Resource Type:
    Masters Thesis
    Full Text:
    . Piquette for the degree of Master of Arts in Applied Ethics presented on June 10, 2016. Title: Food

  • 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:
    degree of Master of Science in Food Science and Technology presented on February 23, 1999. Title

  • Isolation and survival of Campylobacter jejuni in foods

    Creator:
    Timm, Elizabeth M.
    Abstract:
    The objective of this project was to evaluate various culturing and isolation techniques of Campylobacter jejuni and to develop methods to detect the organism in foods. The morphological, cultural and biochemical characteristics of C. jejuni were studied using developed microbiological methods. A variety of media, broths, microaerophilic atmospheres and diluents,...
    Resource Type:
    Masters Thesis
    Full Text:
    of Master of Science in Food Science and Technology presented on November 24, 1981 Title

  • The potentialities of certain chemical compounds as food preservatives

    Creator:
    Lau, Shiu Chi
    Resource Type:
    Dissertation
    Full Text:
    and Qtfa&%> meabeps of the staff of th© D-©paptmsnt of Food Teeimology fop their 'helpful iL^viee

  • The microbial stability of refrigerated intermediate moisture foods

    Creator:
    Li, Ken-yuon
    Abstract:
    The lag phase, the specific growth rate, the minimum a [subscript w] required for growth and the temperature characteristic of Fsendomonas fluorescens, Brochothrix thermosphacta, Salmonella typhlmurium, Streptococcus faecalis and, Staphylococcus aureus have been studied in liquid model media under controlled temperature and a [subscript w] conditions. The results show that...
    Resource Type:
    Dissertation
    Full Text:
    Doctor of Philosophy in Food Science and Technology presented on August 5. 1988 . Title: The

  • Food as a source of nitrosatable amines

    Creator:
    McIntyre, Timothy
    Abstract:
    Beer, nonfat dry milk, fried bacon and microwave baked fish were treated under simulated gastric and extreme nitrosation conditions to estimate their capacity for generation of endogenously formed N-nitrosamines. The level of nitrosamines in beer increased from 0.1 ppb N-nitrosodimethylamine to 0.4 ppb N-nitrosodimethylamine (p < 0.05) under simulated gastric...
    Resource Type:
    Masters Thesis
    Full Text:
    of Master of Science in Food Science and Technology presented on December 15, 1986 Title