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Dissertations / Theses on the topic 'Cooked Foods'

Author: Grafiati

Published: 3 June 2025

Last updated: 31 July 2025

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1

Adang, Arief. "Tape ketela (Indonesian fermented cooked cassava) fermentation." Thesis, University of Reading, 1991. http://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.302960.

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2

Preston, Andrew James. "Food safety : developing techniques to measure a potent carcinogen present in cooked foods." Thesis, Queen's University Belfast, 2006. http://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.437547.

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3

Fang, Min. "Assessing DNA damage caused by heterocyclic amines in cooked foods." Thesis, Imperial College London, 2004. http://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.411673.

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4

Chanadang, Sirichat. "Tolerance testing for cooked porridge made from a sorghum based fortified blended food." Thesis, Kansas State University, 2015. http://hdl.handle.net/2097/18829.

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Master of Science<br>Department of Human Nutrition<br>Kadri Koppel<br>Products must be tolerant to many conditions, particularly when those products are prepared by consumers. Consumers may not measure added ingredients, they may add or leave out ingredients specified in recipes, or change cooking and holding times for foods. Fortified blended food (FBFs) are used as a source of nutrition for disaster or famine relief in developing countries and sorghum is looked at as a potential alternative to wheat and corn based products that are currently being used as FBFs. Porridge products are the most

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5

Young, Helen M. "Factors affecting the quality and shelf-life of cooked chilled foods with special reference to full meal vending." Thesis, Bournemouth University, 1986. http://eprints.bournemouth.ac.uk/424/.

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A nation wide survey of the vending industry indicated that the shelf-life of chilled menu items served from vending machines rarely exceeded 24 hours. This necessitated food production and distribution to vending sites on a daily basis. The short life coupled with unpredictable consumer demand may result in high food wastage rates. Vacuum and modified atmosphere packaging (MAP) are known to improve stored raw food quality. In order to optimize the quality and shelf-life of vended foods, the effects of these techniques and length of storage time on menu items were studied. Chicken drumsticks a

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6

Johansson, Maria. "Influence of lipids and pro- and antioxidants on the yield of carcinogenic heterocyclic amines in cooked foods and model systems." Lund, Sweden : Dept. of Applied Nutrition and Food Chemistry, Lund Institute of Technology, Lund University, 1995. http://catalog.hathitrust.org/api/volumes/oclc/38206526.html.

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7

Lamb, Jenna. "The raw and the cooked : a study on the effects of cooking on three aboriginal plant foods from Southeast Queensland /." St. Lucia, Qld, 2003. http://www.library.uq.edu.au/pdfserve.php?image=thesisabs/absthe17592.pdf.

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8

Phillips, Katherine M. "Studies of high-fiber foods: I. The effect of a pinto bean diet on plasma cholesterol in hamsters. II. The effect of freeze-drying and heating during analysis on dietary fiber in cooked and raw carrots." Diss., Virginia Tech, 1990. http://hdl.handle.net/10919/39901.

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9

Mendoza, L. S. "The microbiology of cooked rice and fish fermentation." Thesis, University of Reading, 1985. http://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.356490.

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10

Misner, Scottie, and Evelyn Whitmer. "Assessment of Doneness in Cooked Ground Beef." College of Agriculture and Life Sciences, University of Arizona (Tucson, AZ), 2012. http://hdl.handle.net/10150/239594.

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11

Fakhouri, May O. "Microwave blanching and reheating of foods." Thesis, McGill University, 1992. http://digitool.Library.McGill.CA:80/R/?func=dbin-jump-full&object_id=57010.

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Microwave and water blanching of carrots and sweet potatoes were evaluated with respect to peroxidase inactivation, texture degradation and color changes for obtaining stable frozen stored products. Carrot slices and french fry style sweet potatoes were blanched in a 700 W domestic microwave oven as well as in boiling water for different treatment times. Blanched and unblanched samples were packaged in retort pouches and frozen stored at $-$20$ sp circ$C, and evaluated for peroxidase activity, texture and color before and after blanching, and after 3.5 and/or 7 months frozen storage. Kinetics

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12

Kipping, Gary John. "Determination of volatiles formed in models of extrusion-cooked cereals." Thesis, University of Reading, 1997. http://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.250717.

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13

Whitmer, Evelyn, and Scottie Misner. "Assessment of Doneness in Cooked Ground Beef." College of Agriculture and Life Sciences, University of Arizona (Tucson, AZ), 2007. http://hdl.handle.net/10150/210429.

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14

Heaton, Kevin M. "Establishing Threshold Levels of Nitrite Causing Pinking of Cooked Meat." DigitalCommons@USU, 1998. https://digitalcommons.usu.edu/etd/5456.

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Sporadic problems with pink color defect, or pinking, has occurred in cooked meat products for decades. Pink color can be due to the presence of undenatured myoglobin, denatured globin hemochromes, or nitrosylhemochrome. This research documented the level of added nitrite that produced nitrosylhemochrome in processed meat rolls from fabricated beef round, pork shoulder, turkey breast, and chicken breast. For each meat type, preliminary studies were conducted to narrow the range at which added nitrite caused pinking. Subsequently, the nitrite levels were increased incrementally by 1-ppm, and pi

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15

Jayaweera, Vinodini. "The survival of Vibrio parahaemolyticus during the production of cooked frozen prawns." Thesis, University of Reading, 1992. http://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.306183.

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16

Vasavada, Mihir. "Use of Natural Antioxidants to Control Oxidative Rancidity in Cooked Meats." DigitalCommons@USU, 2006. https://digitalcommons.usu.edu/etd/5528.

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The research in this dissertation focused on determining antioxidant effects of various natural antioxidants in cooked meat systems. Milk mineral (MM), spices, and raisin paste were used in cooked meat systems to verify their potential antioxidant properties. The MM study determined the antioxidant activity of 1.5% MM added to uncured cooked beef meatballs, and possible additive effects of MM in combination with 20-ppm or 40-ppm sodium nitrate in cooked beef sausages . There was no additive inhibition of lipid oxidation in samples containing 20-ppm or 40-ppm sodium nitrite plus 1.5% MM. Cooked

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17

Howes, A. J. "In vitro and in vivo studies of mutagens found in cooked food." Thesis, University of Surrey, 1987. http://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.378734.

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18

Ong, Mei Horng. "Factors affecting the molecular properties of starch and their relation to the texture of cooked rice." Thesis, University of Nottingham, 1994. http://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.385962.

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19

Ghorpade, Viswasrao M. "Characterization of Pigments Responsible for Red or Pink Discoloration in Cooked Pork." DigitalCommons@USU, 1992. https://digitalcommons.usu.edu/etd/5388.

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The pigments responsible for pink or red discoloration in cooked vacuum-packaged meat products {bratwurst (pork and beef), ground pork, and pork roasts} were investigated. In bratwurst, this study attempted to characterize the red pigment that appears upon refrigerated storage, and to determine the effect of pH, cooking and storage temperature, and sodium lactate on incidence of red discoloration. Myoglobin was identified in the exudate of samples with red discoloration. Myoglobin levels of cooked products were significantly lower in samples of low initial pH (5.5) or cooked to higher than nor

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20

Grice, Kevin John. "The institutionalisation of informal sector activities : a case of cooked food hawkers in Singapore." Thesis, Keele University, 1988. https://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.375935.

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21

Dallinger, Ioana. "Chefs' perceptions of convenience food products in university food service operations." Thesis, Virginia Tech, 2013. http://hdl.handle.net/10919/78077.

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The decision regarding when and to what extent to use convenience food products is a perennial issue in the hospitality industry. Despite the pertinence of this issue in the industry, it has never been explicitly examined in the hospitality literature. Potential advantages of adopting convenience food products in food-service operations include: savings in time and costs, better portion and cost control, ease of training and evaluation, superior customer relationships through product consistency, increased safety, ease of storage, and added eye appeal. On the other hand, noticeable disadvantag

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22

Clark, Eldred Merlyn. "Evaluation of Methods Used in Meat Iron Analyses and Iron Content of Raw, Cooked, and Cured Meats." DigitalCommons@USU, 1997. https://digitalcommons.usu.edu/etd/5438.

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This research project was divided into three parts. In the first part, heme, nonheme, and total iron methodologies for meats were evaluated. The accuracy, precision, and specificity of each method were determined by spike recoveries of heme and nonheme iron, and by analysis of National Institute of Science and Technology standard reference materials. The most reliable and practical methods were then used to determine the total, nonheme, and heme iron contents of various meats before and after cooking. The meats analyzed were beef, pork, lamb, chicken, and turkey. The wet-ashing technique was a

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23

Chiu, Lawrende 1968. "Comparison of quality change kinetics in ham emulsions cooked under conventional and ohmic heating conditions." Thesis, McGill University, 2002. http://digitool.Library.McGill.CA:80/R/?func=dbin-jump-full&object_id=33730.

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Ohmic heating is an electrical resistance heating resulting from the passage of electrical current through an electrically conductive material offering some resistance. Most food products possess sufficient electrical conductivity to be able to take advantage of ohmic heating. This research was undertaken to evaluate the quality changes associated with fine ham emulsions prepared under ohmic heating conditions as compared to those produced by conventional heating.<br>In the first part of the study, kinetics of quality changes (color, texture, water holding capacity, cooking loss and water acti

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24

Baxter, Shari R. "Gelation of Previously Cooked Jonah Crab (Cancer borealis) Minced Meat in New Food Product Development." Fogler Library, University of Maine, 2007. http://www.library.umaine.edu/theses/pdf/BaxterSR2007.pdf.

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25

Owen, Linda Mary Welsh. "Development of a liquid chromatography-inductively coupled plasma mass spectrometry method for zinc specification in an in vitro enzyme digest of cooked food." Thesis, Lancaster University, 1991. http://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.314443.

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26

Li, Yunsheng 1972. "Quality changes in chicken nuggets fried in oils with different degrees of hydrogenation." Thesis, McGill University, 2005. http://digitool.Library.McGill.CA:80/R/?func=dbin-jump-full&object_id=82277.

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The goal of this research was to investigate the influence of the degree of hydrogenation of frying oil on quality and textural changes in chicken nuggets during deep-fat frying. Thermal stabilities of the frying oils were also studied. The frying oil consisted of blends of hydrogenated and non-hydrogenated oils mixed at different ratios. Physical and textural attributes of the products, as well as the moisture and fat contents, were measured at various frying times. Oil samples were withdrawn at different times and analyzed for colour, free fat acid (FFA) content, viscosity and dielect

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27

Balvin, Garcia Suley Virginia, Ruiz Erwin Jhonnatan Otarola, Flórez Karla Vanessa Ramírez, and Lozano Lilian Isela Seminario. "FRESH COOLER." Bachelor's thesis, Universidad Peruana de Ciencias Aplicadas (UPC), 2020. http://hdl.handle.net/10757/653179.

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Hoy en día las tendencias por lo saludable están en ascenso, las circunstancias de salubridad mundial nos exigen pensar más en el bienestar propio y en las costumbres alimenticias a adoptar para reducir situaciones médicas de riesgo, es necesario adoptar una cultura de comidas saludables buscando soluciones que nos faciliten llevar a cabo actividades relacionadas a ella. El presente trabajo de investigación está basado en la elaboración de contenedores con filtros de etileno, los cuales preservan por más tiempo los alimentos perecibles (frutas y verduras); buscamos replicar y traer al merca

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28

Hadfield, Jessica McClellan. "The Thermal and Physical Properties of Beef from Three USDA-Quality Grades Cooked to Multiple Degrees of Doneness." DigitalCommons@USU, 2019. https://digitalcommons.usu.edu/etd/7566.

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The objective of this study was to determine the influence of quality grade (QG) and degree-of-doneness (DOD) on thermophysical properties of beef strip steaks. The “Prime” eating experience must be marketed to compete with cheaper protein sources, and so palatability is a major concern with beef products. Thermal and physical properties help shed light on the impacts various components have on beef palatability, mainly tenderness and juiciness. Warner-Bratzler shear force (WBSF) and the textural property of springiness are both influenced by a combination of QG and DOD. This is also true for

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29

El-Dirani, Khaldoun. "Textural and mass transfer characteristics of chicken nuggets during deep fat frying and oven baking." Thesis, McGill University, 2002. http://digitool.Library.McGill.CA:80/R/?func=dbin-jump-full&object_id=29431.

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The effects of deep fat frying and oven baking on mass transfer (moisture loss and oil uptake), color and textural characteristics of chicken nuggets were studied. Deep fat frying was performed at three oil temperatures, namely 150, 170 and 190°C. The frying times were 1, 2, 3 and 4 min. Oven baking was accomplished at three temperature levels: 200, 220, and 240°C, and the baking times were 10, 15, 20 and 25 min.<br>Moisture content of the breading portion of the fried chicken nuggets decreased following a typical drying curve and ranged from 0.90 to 0.22 g/g (db), while the moisture content o

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30

Cunningham, T. LaRae. "Eating soil and air the culinary avant-garde at the turn of the 21st century /." Diss., Online access via UMI:, 2007.

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31

Dwivedi, Saumya. "Evaluation of Antioxidant Effectiveness and Sensory Attributes of Chinese 5-Spice Ingredients in Cooked Ground Beef." DigitalCommons@USU, 2005. https://digitalcommons.usu.edu/etd/5517.

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This study determined antioxidant and sensory effects of cinnamon, cloves, fennel, pepper, and star anise (Chinese 5-spice ingredients) in cooked ground beef. In experiment 1, thiobarbituric acid (TBA) values of cooked samples were measured during refrigerated storage. In experiment 2, trained panelists evaluated cooked samples for rancid, beef, and spice flavor intensity. Total aerobic plate counts were also measured. Mean TBA values were high (3.4) for control samples. In previous studies, TBA values >1.0 were associated with unacceptably rancid cooked meats. At the lowest spice level of 0.1

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32

Shin, Dae Keun. "Antioxidant, color and sensory properties of sorghum bran in pre-cooked ground beef patties varying in fat and iron content." [College Station, Tex. : Texas A&M University, 2006. http://hdl.handle.net/1969.1/ETD-TAMU-1120.

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33

Al-Kutby, Sahar. "Applications of spice extracts and other hurdles to improve microbial safety and shelf-life of cooked, high fat meat products (doner kebab)." Thesis, University of Plymouth, 2012. http://hdl.handle.net/10026.1/1184.

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There is a growing demand for safe and convenient meat products. The effect of natural spice extracts incorporated with other hurdles for controlling pathogenic bacteria and extending the shelf life of RTE doner kebab were investigated. A comprehensive literature review was undertaken to establish the status of microbial risk, use of additives, knowledge on oxidative deterioration and HACCP associated with meat products. The in vitro antioxidant and antibacterial activities of spice extracts were screened and compared. Cinnamon, clove, and sumac alcoholic extracts demonstrated strong antimicro

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34

Templeman, Sally Jane. "Cooks, cooking, and food on the early modern stage." Thesis, University of Exeter, 2013. http://hdl.handle.net/10871/9824.

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This project aims to take the investigation of food in early modern drama, in itself a relatively new field, in a new direction. It does this by shifting the critical focus from food-based metaphors to food-based properties and food-producing cook characters. This shift reveals exciting, unexpected, and hitherto unnoticed contexts. In The Taming of the Shrew and Titus Andronicus, which were written during William Shakespeare’s inn-yard playhouse period, the playwright exploits these exceptionally aromatic venues in order to trigger site-specific responses to food-based scenes in these plays. B

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35

Vahabzadeh, Farzaneh. "Effect of Oxidation-Reduction Potential on Hemochrome Formation and Resultant Pink Color Defect of Cooked Turkey Rolls." DigitalCommons@USU, 1986. https://digitalcommons.usu.edu/etd/5299.

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A pink color defect is commonly observed in freshly cut surfaces of cooked turkey rolls and fades rapidly upon exposure to air. The non uniform pink color makes the product appear undercooked, and the product must be discounted. The oxidation-reduction potential of the meat is important in development of pink defect. A pink color similar to that of commercial product was observed when the cooked meat was treated with either sodium nitrite or sodium dithionite. The pink color in nitrite treated meat was due to nitroso pigment formation, but in samples treated with dithionite the pink color was

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36

Wartzman, Emma. "First We Cook." Scholarship @ Claremont, 2014. http://scholarship.claremont.edu/scripps_theses/363.

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This thesis is an exploration of cooking as a tool for personal health and community building, as well as for larger social change of the American food system. It looks at the decline of cooking in mid-20th century America, due to changes in technology, women's movement into the workforce, and the rise of fast and processed food. It then examines three distinct efforts going on today that are bringing cooking to the forefront of what they do--one in community gardening, one in food access programs, and one in food education. Each demonstrates the unique ability that cooking has to give immedia

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37

Zohor, Shenan Aylwin. "The cuisine of Morocco : historical origins and ritual significance." Thesis, SOAS, University of London, 1999. http://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.642934.

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38

Gardner, ToniRae. "Analysis of Beef Steaks of Varying USDA Quality Grades and Thicknesses Cooked on Low and High Grill Surface Temperatures." DigitalCommons@USU, 2017. https://digitalcommons.usu.edu/etd/5694.

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The objective of this project was to analyze the thermodynamics (thermal conductivity and diffusivity as well as protein denaturation) and physical properties (percent expressible moisture, cooking loss, change in steak thickness, shear force, texture profile analysis and rheological behavior) of beef steaks of different USDA quality grades (Upper 2/3 Choice and Select), thicknesses (thick and thin), and grill surface temperatures (high and low) cooked to the same internal degree of doneness to determine if a specific set of cooking parameters would create a profound difference in the eating c

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39

Kazemi, Sangdehi Samira. "Quality evaluation of frying oil and chicken nuggets using visiblenear-infrared hyper-spectral analysis." Thesis, McGill University, 2005. http://digitool.Library.McGill.CA:80/R/?func=dbin-jump-full&object_id=84043.

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The application of visible/near-infrared hyper-spectral analysis to monitor the quality of frying oil and fried breaded chicken nuggets was investigated.<br>Partial least squares (PLS) calibration models were developed to predict the acid value, total polar components and viscosity of heated oils with different ratios of hydrogenation. Coefficient of determination (R2) and root mean square error (RMSE) were calculated to assess the performance of each model. Results of the study demonstrated good prediction ability of the calibration models for the quality parameters with R2 values of o

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40

Gould, Karin Lockhart. "The effect of nutrition education and "hands on" food preparation training on National Collegiate Athletic Association Division I athletes' nutrition knowledge and dietary practices." Morgantown, W. Va. : [West Virginia University Libraries], 2003. http://etd.wvu.edu/templates/showETD.cfm?recnum=3029.

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Thesis (M.S.)--West Virginia University, 2003.<br>Title from document title page. Document formatted into pages; contains vii, 90 p. : ill. (some col.). Vita. Includes abstract. Includes bibliographical references (p. 58-59).

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41

Meer, Ralph. "Food Safety Associated with Cook-outs and Picnics." College of Agriculture and Life Sciences, University of Arizona (Tucson, AZ), 2003. http://hdl.handle.net/10150/146662.

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2 pp.<br>Warm temperatures increase the risk for food-borne illness which can spoil cook-outs and picnics. This article provides information about the necessary precautions to take in order to assure the food you serve is safe to eat.

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42

Armstrong, Gillian Alexandra. "Sensory quality and consumer acceptance of foods processed by the sous vide system as a method of commercial catering." Thesis, University of Ulster, 1998. http://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.241725.

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43

Cruz, Diogo Miguel Casquinha Lopes. "Adaptação do Sistema HACCP de uma indústria de pré-cozinhados ultra congelados às exigências da norma NP EN ISO 22000:2005." Master's thesis, ISA, 2014. http://hdl.handle.net/10400.5/7067.

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Mestrado em Engenharia Alimentar - Qualidade e Segurança Alimentar - Instituto Superior de Agronomia<br>This work consists in the adaptation of a HACCP System (Hazard Analysis and Critical Control Points), present in a pre-cooked and frozen industry, more specifically in the manufacturing process of patties, cheese and ham rolls, pears and tender dough pastel, to the ISO 22000:2005 requirements. The work carried out was based on an internship at Socimbal Company, where it was possible to run multiple functions and observe all the productive activity of the company, crucial to acquire an o

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44

Reyner, Angela Claire. "Texture changes in conventional and sous vide cook-chill foods during thermal processing." Thesis, Leeds Beckett University, 2003. http://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.400968.

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45

Clayton, Lucy Ann. "The technology of food preparation the social dynamics of changing food preparation styles /." Diss., Online access via UMI:, 2004. http://wwwlib.umi.com/dissertations/fullcit/1424906.

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46

McNeely, James Noah. "The design of a mechanical device for making baby food." Thesis, Georgia Institute of Technology, 2001. http://hdl.handle.net/1853/23159.

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47

Malfatti, Michael Albert. "The impact of glucuronidation on the bioactivation and genotoxicity of the cooked-food carcinogen 2-amino-1-methyl-6 phenylimidazo[4,5-b]pyridine /." For electronic version search Digital dissertations database. Restricted to UC campuses. Access is free to UC campus dissertations, 2005. http://uclibs.org/PID/11984.

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48

Collins, Ashley. "Quality attributes during 160 days refrigerated shelf life of a smoked, fully cooked sausage formulated with a nitrite containing pork preblend." Thesis, Kansas State University, 2015. http://hdl.handle.net/2097/20554.

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Master of Science<br>Food Science Institute<br>Elizabeth A. Boyle<br>Pork preblends held for 0, 4 or 7 d were formulated into smoked sausages and analyzed for cook yield, instrumental external color, pH, salt content, proximate analysis, Warner-Bratzler shear force (WBSF), thiobarbituric acid reactive substances (TBARS), sensory analysis and purge percentage during 0, 110, 131 and 160 d display at an average 2.65 °C under fluorescent lighting. One preblend × day of display interaction was found for b* values. On display d 0, preblend d 7 was more yellow (P < 0.05) than preblend d 0 and 4; ho

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49

Kullberg, Kerstin. "Food in older men with somatic diseases : Eating habits and approaches to food-related activities." Licentiate thesis, Uppsala University, Department of Public Health and Caring Sciences, 2009. http://urn.kb.se/resolve?urn=urn:nbn:se:uu:diva-106429.

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<p>The overall aim was to improve the knowledge and understanding of eating habits of older men with somatic diseases, and the men's perceptions about managing food-related habits, such as grocery shopping and cooking. A total of 67 men between 64 and 89 years of age were visited in their homes on two occasions with 1-2 weeks in between. The participants were diagnosed with one of the three diseases Parkinson’s disease, rheumatoid arthritis, or stroke. A food survey, with repeated 24-h recall, was used to assess food intake and meal patterns. Interviews with 18 participants were conducted with

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50

Dawahare, Mollie Y. "PROMOTING HEALTHY HOME-COOKED FAMILY MEALS: EVALUATION OF A SOCIAL MARKETING PROGRAM TARGETING LOW-INCOME MOTHERS." UKnowledge, 2016. http://uknowledge.uky.edu/foodsci_etds/43.

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Objective: Evaluate how a social marketing approach compares to traditional nutrition education curriculum for promoting behavioral changes related to eating and food. Design: Nonequivalent comparison group, entry-exit design. Participants from 12 Kentucky counties assigned either comparison or pilot group. Comparison group received traditional nutrition education curriculum and pilot group received the social marketing program, Cook Together, Eat Together (CTET) curriculum. EFNEP’s Behavior Checklist and 24-Hour Dietary Recall were administered at entry and exit of the 8-week programs. Partic

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