Showing 1 - 20 results of 40 for search 'APPLIED FOOD SCIENCE', query time: 1.41s Refine Results
  1. 1
    Discovery and dissemination of new knowledge in food science: Analytical methods for quantification of polyphenols and amino acids in fruits and the use of mobile phone-based instructional technology in food science education
    by Ma, Sihui
    Published 2020
    “...The discovery and dissemination of new knowledge are essential in food science. To advance our...”
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  2. 2
    Quantitative Evaluation of Recovery Methods for Listeria monocytogenes Applied to Stainless Steel
    by Kang, Suk-Kee David
    Published 2014
    “...The ability of Listeria monocytogenes, to attach to various food contact surfaces such as stainless...”
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  3. 3
    Application of Bacteriophage in Food Manufacturing Facilities for the Control of Listeria monocytogenes and Listeria sp
    by Reinhard, Robert Gordon
    Published 2020
    Subjects: “...food contact surface...”
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  4. 4
    Enhancing Seafood Quality and Safety by Reducing Reliance on Antibiotics: Applying a Novel Antibody in Tilapia
    by Garry, Jordan Nicole
    Published 2018
    “... of Science in Life Sciences...”
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  5. 5
    Stability of aseptically packaged food as a function of oxidation initiated by a polymer contact surface
    by Berends, Corey L.
    Published 2014
    “... ground to a coarse powder and exposed to sterilization treatments applied to the food contact surface...”
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  6. 6
    Assessment of consumers' knowledge, attitudes, awareness, and beliefs of food handling and beef safety handling behaviors
    by Yang, Lily L.
    Published 2018
    Subjects: “...food safety...”
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  7. 7
    Use of Poultry Collagen Coating and Antioxidants as Flavor Protection for Cat Foods Made with Rendered Poultry Fat
    by Greene, Donna Mechelle
    Published 2011
    Subjects: “...cat food...”
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  8. 8
    Impacts of low-water activity food type on inactivation kinetics and models of foodborne pathogens treated with low-temperature, vacuum-assisted steam processing
    by Acuff, Jennifer Claire
    Published 2021
    Subjects: “...low-water activity food safety...”
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  9. 9
    Production of Restructured Squid and Scallops from Processing By-Products and Underutilized Species
    by Suklim, Kannapha
    Published 2014
    Subjects: “...restructured foods...”
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  10. 10
    Role of dry beans (Phaseolus vulgaris L.) in binding bile salts and modulating lipid digestion: Impact of the bean matrix and high-hydrostatic pressure processing
    by Lin, Tiantian
    Published 2021
    Subjects: “...Food matrix...”
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  11. 11
    Application of Automated Facial Expression Analysis and Facial Action Coding System to Assess Affective Response to Consumer Products
    by Clark, Elizabeth A.
    Published 2020
    Subjects: “...sensory science...”
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  12. 12
    Comparative Study of Semisynthetic Derivative of Natamycin and the Parent Antibiotic on the Spoilage of Shredded Cheddar Cheese
    by Suloff, Eric Charles
    Published 2014
    “... it to be extremely insoluble in water and most food grade solvents. The inability to apply natamycin in true...”
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  13. 13
    Efficacy of Selected Chemicals on the Attachment and Survival of Campylobacter jejuni on Chicken Breast Skin
    by Arritt, Fletcher Marion
    Published 2014
    “... were applied before treatment, a reduction of >1.0 log10 CFU/skin was achieved with 0.5% CPC (2.89), 10...”
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  14. 14
    Effects of Starch-based Anti-caking Agents on the Functional Properties of Shredded Mozzarella Cheese
    by Akins, Maureen Lynch
    Published 2014
    “... for pizza and ready to eat food items. Anti-caking agents are utilized in the production of shredded cheese...”
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  15. 15
    Impacts of inoculation strategy on survival of Salmonella enterica and Enterococcus faecium at low water activity on dry peppercorn and cumin seeds
    by Bowman, Lauren Stewart
    Published 2015
    “...Salmonella contamination of spices and other low water activity foods is a growing concern...”
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  16. 16
    Efficacy of Delmopinol in Preventing the Attachment of Campylobacter jejuni  to Chicken, Stainless Steel and High-Density Polyethylene  
    by Waldron, Calvin Michael
    Published 2014
    “...Campylobacter spp. are the second leading bacterial cause of food borne illness in the U.S.  New...”
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  17. 17
    Rapid method for dry curing boneless hams with little or no added nitrite
    by Tracy, Jay B.
    Published 2016
    “...Fresh hams were skinned, boned, and fat removed to tolerance. Three curing mixtures were applied...”
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  18. 18
    Ultrasound-assisted enzymatic extraction of protein hydrolysates from brewer's spent grain
    by Yu, Dajun
    Published 2020
    “... the potential to provide a new protein source to the food industry. In this research, an ultrasound-assisted...”
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  19. 19
    Chemical and physical changes resulting from UHT treatment of milk
    by Senter, Samuel Dwite
    Published 2016
    “..., and these patterns were used as an index to heat treatments. Alpha-lactalbumin was not denatured by the applied UHT...”
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  20. 20
    Inhibiting Listeria monocytogenes, Vibrio parahaemolyticus and Morganella morganii with Aqueous Methanol Extracts of Punica granatum and Galla chinensis
    by Wu, Jian
    Published 2016
    “... to foodborne illnesses caused by the consumption of seafood and ready-to-eat (RTE) food. Traditional Chinese...”
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