Showing 1 - 20 results of 312 for search 'FOOD SCIENCE TECHNOLOGY', query time: 0.82s 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 effectiveness of new instructional technology—a cellphone-based personal response system—in food science...”
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  2. 2
    Creating, Implementing, and Evaluating the Use of a Food Science and Technology 5E Based Curriculum Impact on Underrepresented Minority Youth Engagement in Science
    by Junious, Britteny Y.
    Published 2016
    Subjects: “...food science and technology...”
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  3. 3
    Assessment Of Consumer Perceptions About Food Processing Technologies For Cooperative Extension Educational Initiatives
    by Arnold, Nicole Leanne
    Published 2021
    Subjects: “...food processing technologies...”
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  4. 4
    The use of Pulsed Energy (Flashbast) technology in the shelf life extension of selected marine and freshwater fish species stored in ice
    Subjects: “...Fish as food...”
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  5. 5
    Development and Evaluation of Food Safety Signs
    by O'Connor, Sandra
    Published 2014
    Subjects: “...food handlers...”
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  6. 6
    Inhibition of Lipid Oxidation with Phosphates in Muscle Foods
    by Sickler, Marsha Lynn
    Published 2011
    “...Lipid oxidation degrades the quality and decreases the shelf-stability of muscle foods...”
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  7. 7
    Identification of food safety risks at Virginia farmers' markets and development of a food safety plan to help farmers market managers
    by Pollard, Stephanie Kay
    Published 2017
    Subjects: “...produce food safety...”
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  8. 8
    Acetone, Butanol, and Ethanol (ABE) Production from Food Waste via Clostridium beijerinckii
    by Poe, Nicholas Edward
    Published 2020
    Subjects: “...Food Waste...”
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  9. 9
    Technology for the development of a microwavable pork chop
    by Swenson, Julie Ann
    Published 2014
    “...>0.05) peak force values and sensory scores of restructured samples. === Master of Science...”
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  10. 10
    Application of intense pulsed light for surface sterilization and food quality improvement
    by Avashia, Sanjiv H.
    Published 2017
    Subjects: “...Food processing machinery...”
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  11. 11
    Determination of thermal conductivity of food materials using a bead thermistor
    by Kravets, Robert R.
    Published 2015
    Subjects: “...Food -- Thermal properties...”
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  12. 12
    Photochemical Protection of Riboflavin and Tetrapyrroles with Light Scattering Technology
    by Hamilton, Jeffrey Hunt
    Published 2017
    “... for chlorophyll a (p>0.05). === Master of Science in Life Sciences...”
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  13. 13
    Optimizing sample plans to improve microbiological safety in a food processing plant
    by Masri, Hassan Mohamed
    Published 2013
    Subjects: “...low-moisture food...”
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  14. 14
    Measuring Consumer Emotional Response to Tastes and Foods through Facial Expression Analysis
    by Arnade, Elizabeth Amalia
    Published 2015
    “...Emotions are thought to play a crucial role in food behavior. Non-rational emotional decision...”
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  15. 15
    Microencapsulation of an omega-3 polyunsaturated fatty acid source with polysaccharides for food applications
    by Hannah, Sabrina
    Published 2014
    “... consumption is low. Supplementing foods with Ï 3 PUFAs is of interest, but intervention strategies...”
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  16. 16
    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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  17. 17
    Controlled Release of Natural Antioxidants from Polymer Food Packaging by Molecular Encapsulation with Cyclodextrins
    by Koontz, John L.
    Published 2014
    “...Synthetic antioxidants have traditionally been added directly to food products in a single initial...”
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  18. 18
    Effect of environmental stress on the ability of Listeria monocytogenes Scott A to attach to food contact surfaces
    by Smoot, L. Michele
    Published 2014
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  19. 19
    Assessment of Educational Needs and Current Practices of Front-line Grocery Employees in the Deli and Bakery
    by Robertson, Lynn Ann
    Published 2014
    Subjects: “...food safety training...”
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  20. 20
    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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