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Dissertations / Theses on the topic 'Food additions'

Author: Grafiati

Published: 30 May 2022

Last updated: 31 July 2025

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1

Hadwen, Wade Lynton, and w. hadwen@mailbox gu edu au. "Effects of Nutrient Additions on Dune Lakes on Fraser Island, Australia." Griffith University. Australian School of Environmental Studies, 2002. http://www4.gu.edu.au:8080/adt-root/public/adt-QGU20030304.091718.

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Given the rapidly increasing visitation levels to Fraser Island, there is increasing concern that tourist activities may threaten the long-term ecological health of the region's unique dune lakes. This project aimed to investigate the consequences of tourist use of Fraser Island's dune lakes and to develop appropriate monitoring tools and management objectives in light of the projected increases in visitation levels in the foreseeable future. The initial phase of this research aimed to identify the relative importance of some of the most popular dune lakes on the island as key destinations for

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2

Hadwen, Wade. "Effects of Nutrient Additions on Dune Lakes on Fraser Island, Australia." Thesis, Griffith University, 2002. http://hdl.handle.net/10072/368084.

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Given the rapidly increasing visitation levels to Fraser Island, there is increasing concern that tourist activities may threaten the long-term ecological health of the region's unique dune lakes. This project aimed to investigate the consequences of tourist use of Fraser Island's dune lakes and to develop appropriate monitoring tools and management objectives in light of the projected increases in visitation levels in the foreseeable future. The initial phase of this research aimed to identify the relative importance of some of the most popular dune lakes on the island as key destinations fo

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3

Sarkar, Abhijit. "Solution behaviour of some food additions and drugs in different aqueous media : a physico-chemical study." Thesis, University of North Bengal, 2016. http://ir.nbu.ac.in/handle/123456789/2597.

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4

Гущенко, В. А., та Вероника Владимировна Горбенко. "Влияние пищевых добавок на здоровье человека". Thesis, НТУ "ХПИ", 2015. http://repository.kpi.kharkov.ua/handle/KhPI-Press/25338.

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Необходимость широкого информирования населения о влиянии продуктов, содержащих потенциально опасные пищевые добавки.<br>Necessity of wide information of population about influencing of the products, containing potentially dangerous food additions.

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5

Eriksson, Mikael. "The Role of Soil Biology and Plant Health – Brandywine Tomatoes Grown with Different Microbial Additions." Thesis, KTH, Skolan för kemi, bioteknologi och hälsa (CBH), 2020. http://urn.kb.se/resolve?urn=urn:nbn:se:kth:diva-290296.

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The microbial life in the soil is essential for providing a functioning habitat for plants to grow. A literature study was conducted to investigate the knowledge and science behind soil biology. The purpose of this study was to define what is soil health and how it is influenced by the soil microbial communities. The literature study concluded that the ability of soil biology to benefit plants includes a variety of aspects. Nutrient availability, soil structure and pest resistance are all greatly influenced by soil microbes. To practically examine these theories, an experiment was conducted w

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6

NAKATSUBO, MARIANA A. S. "Bioacessibilidade de Hg em peixes de diferentes níveis tróficos, originário da Amazônia." reponame:Repositório Institucional do IPEN, 2017. http://repositorio.ipen.br:8080/xmlui/handle/123456789/28018.

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Submitted by Pedro Silva Filho (pfsilva@ipen.br) on 2017-11-17T16:46:06Z No. of bitstreams: 0<br>Made available in DSpace on 2017-11-17T16:46:06Z (GMT). No. of bitstreams: 0<br>No Brasil, principalmente na região Amazônica, o pescado representa uma importante fonte proteica, especialmente para as populações indígenas e ribeirinhas. Por outro lado, estudos demonstram altos níveis de mercúrio (Hg), nos pescados desta região. O Hg é conhecido por ser altamente neurotóxico e por possuir efeito bioacumulativo, sendo os peixes a principal via de contaminação pelo homem. Neste trabalho, foi realizad

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7

Rix, K. J. B. "Food additives in acute psychoses." Thesis, University of Aberdeen, 1985. http://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.332704.

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8

Золотова, Світлана Григорівна, Светлана Григорьевна Золотова, Svitlana Hryhorivna Zolotova, and I. Yu Matyushenko. "Human's health and food additives." Thesis, Видавництво СумДУ, 2010. http://essuir.sumdu.edu.ua/handle/123456789/18198.

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9

Lin, Ting-Ning. "Effect of fat mimetics on the headspace release of five strawberry flavor compounds." Diss., Columbia, Mo. : University of Missouri-Columbia, 2007. http://hdl.handle.net/10355/4962.

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Thesis (M.S.)--University of Missouri-Columbia, 2007.<br>The entire dissertation/thesis text is included in the research.pdf file; the official abstract appears in the short.pdf file (which also appears in the research.pdf); a non-technical general description, or public abstract, appears in the public.pdf file. Title from title screen of research.pdf file (viewed on January 4, 2008 Includes bibliographical references.

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10

Plunkett, Andrew David. "The influence of fermentation on extruded food products." Thesis, Manchester Metropolitan University, 2003. http://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.252433.

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The use of artificial flavourings and colours is common in the production of extruded snack food products. The problem with this process is two-fold, firstly the flavour is only present on the exterior of the product and secondly there is the risk of contaminating the product. The latter of these two problems is heightened by the fact that there is usually no further preservation treatment (heat, pressure, radiation) after flavouring. The aim of this study was to investigate the use of fermentation as a means of introducing both colour and flavour in extruded products. Model systems based upon

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11

Buck, Neil R. "The hydrolysis and safety assessment of food flavouring esters." Thesis, University of Southampton, 2000. http://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.327263.

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12

COSENTINO, HELIO M. "Efeitos da radiação ionizante em corantes naturais de uso alimentício." reponame:Repositório Institucional do IPEN, 2005. http://repositorio.ipen.br:8080/xmlui/handle/123456789/11297.

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Made available in DSpace on 2014-10-09T12:50:26Z (GMT). No. of bitstreams: 0<br>Made available in DSpace on 2014-10-09T13:58:53Z (GMT). No. of bitstreams: 1 10896.pdf: 6511897 bytes, checksum: 2156950a1e6d3ef4708b9cd1203a39c7 (MD5)<br>Tese (Doutoramento)<br>IPEN/T<br>Instituto de Pesquisas Energeticas e Nucleares - IPEN/CNEN-SP

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13

Luk, Shiu-fai. "Analysis of ascorbic, sorbic and salicylic acid in food and related products /." [Hong Kong : University of Hong Kong], 1985. http://sunzi.lib.hku.hk/hkuto/record.jsp?B12263771.

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14

Verhagen, Franciscus Johannes Josephus. "Toxicology of the food additives BHA and BHT." Maastricht : Maastricht : Universitaire Pers Maastricht ; University Library, Maastricht University [Host], 1989. http://arno.unimaas.nl/show.cgi?fid=5479.

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15

Amefia, Akou Enyonam. "Improved Functionality of Food Additives with Electrostatic Coating." The Ohio State University, 2005. http://rave.ohiolink.edu/etdc/view?acc_num=osu1392907422.

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16

陸兆輝 and Shiu-fai Luk. "Analysis of ascorbic, sorbic and salicylic acid in food and related products." Thesis, The University of Hong Kong (Pokfulam, Hong Kong), 1985. http://hub.hku.hk/bib/B31207017.

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17

Boupha, Prasongsidh C. "The effect of cadmium on food allergy /." Richmond, N.S.W. : Hawkesbury Agricultural College, 1994. http://library.uws.edu.au/adt-NUWS/public/adt-NUWS20030820.163219/index.html.

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18

Ingram, Lorna Theresa. "Knowledge, Attitudes, and Beliefs about Food Additives and Obesity." ScholarWorks, 2019. https://scholarworks.waldenu.edu/dissertations/7666.

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Knowledge, Attitudes, and Beliefs about Food Additives and Obesity by Lorna Theresa Ingram MS, Long Island University, 2007 BA, Florida International University, 1999 Dissertation Submitted in Partial Fulfillment of the Requirements for the Degree of Doctor of Philosophy Walden University November 2019 Obesity is a chronic health problem that affects the health and well being of its population. The purpose of this cross-sectional, descriptive study was to examine whether there is a relationship between individuals’ knowledge, attitudes, and beliefs regarding food additives and obesity. The res

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19

Lee, Wai-kin Robin Dominic. "Determination of the optimal conditions and additives for the preservation of epigallocatechin gallate in bottled tea drinks." Click to view the E-thesis via HKUTO, 2008. http://sunzi.lib.hku.hk/hkuto/record/B41712419.

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20

Whitmer, Evelyn, and Scottie Misner. "Additional Turkey Cooking Methods." College of Agriculture and Life Sciences, University of Arizona (Tucson, AZ), 2007. http://hdl.handle.net/10150/146438.

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21

Misner, Scottie, and Evelyn Whitmer. "Additional Turkey Cooking Methods." College of Agriculture and Life Sciences, University of Arizona (Tucson, AZ), 2012. http://hdl.handle.net/10150/239595.

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22

Zeng, Xiaohui, and 曾晓晖. "Preventive potential and mechanism study of food additives on the formation of acrylamide." Thesis, The University of Hong Kong (Pokfulam, Hong Kong), 2010. http://hub.hku.hk/bib/B4559725X.

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23

Damant, Andrew P. "An investigation into the stability of azo food colours to other food additives in soft drinks." Thesis, University of Reading, 1990. http://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.304519.

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24

Wood, Alisha M. "Addition of Three Dietary Fibers in an Extruded Whey and Cornstarch Expanded Snack Food." DigitalCommons@USU, 2006. https://digitalcommons.usu.edu/etd/5538.

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Different fiber types were incorporated in an extruded expanded high-protein snack food. Three dietary fibers (powdered cellulose, wheat fiber, and oat fiber) were selected based on ease of extrusion, percent total dietary fiber, visible expansion, and commercial availability. A high-fiber, high-protein snack food containing whey protein, normal cornstarch, and pregelatinized waxy cornstarch was extruded using the three selected fibers. The fibers replaced the normal cornstarch at 30, 60, and 80% yielding extrudates with three fiber levels (18, 36, and 48%). Each treatment or combination of fi

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25

Bontrager, Chad. "Flour moisture control for maximum water addition." Thesis, Kansas State University, 2009. http://hdl.handle.net/2097/11973.

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Master of Agribusiness<br>Department of Agricultural Economics<br>Michael Langemeier<br>This thesis examines flour moisture control and how this control can be an effective tool for cost minimization in a flour mill. Specifically, this thesis discusses the economic rationale behind the value of moisture control, the variables associated with moisture control, options for controlling those variables, the current control strategies, the decision process used to examine moisture control options, analysis of the solution, and implementation of optimal control strategies. In the area of optim

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26

Issart, Ambre. "Potentiel d'antioxydants naturels pour la stabilisation de polymères pour emballages alimentaires et le développement de méthodes pour évaluer leur migration." Thesis, Pau, 2019. http://www.theses.fr/2019PAUU3019.

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Les emballages plastique sont tristement connus pour la pollution accrue qu’ils entrainent. Les effets directs sur l’homme sont principalement dus à la migration de composés depuis le plastique vers les aliments qu’il contient. Ces composés ont des origines diverses : additifs, impuretés, produits de dégradations, réactions non contrôlées… A défaut de savoir arrêter cette migration, nous avons choisi d’en tirer profit grâce à de nouveaux matériaux, appelés matériaux actifs. Ces derniers ont pour objectifs de prolonger la durée de vie des aliments grâce à une migration dite « positive ». L’util

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27

Smith, Christine. "The effects of gamma-irradiation on additives in food-contact polymers." Thesis, Sheffield Hallam University, 1989. http://shura.shu.ac.uk/20370/.

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A range of antioxidants (BHT, Irganox 1010, 1076, 1330 and Irgafos 168) were incorporated into polymers (polyethylene, polypropylene, polystyrene and polyvinyl chloride) and subjected to increasing doses of gamma-irradiation (1,5,10,20,25,35 and 50 kGy) from a cobalt-60 source. The amount of extractable antioxidant from the stabilised polymers was determined chromatographically and a gradual diminution in the total extractable levels of each antioxidant was observed as irradiation progressed, the extent depending on the nature of both the antioxidant and the polymer 2,6-Di-t-butyl-1,4-benzoqui

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28

Holliday, Mitchel. "A comprehensive study of phosphorus additives in foods and their effect on the American population." Menomonie, WI : University of Wisconsin--Stout, 2007. http://www.uwstout.edu/lib/thesis/2007/2007hollidaym.pdf.

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29

Lawrie, Charles Alexander. "The effects of saccharin on the metabolism of amino acids by the gut flora." Thesis, University of Southampton, 1991. http://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.316353.

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30

李惟鍵 and Wai-kin Robin Dominic Lee. "Determination of the optimal conditions and additives for the preservation of epigallocatechin gallate in bottled tea drinks." Thesis, The University of Hong Kong (Pokfulam, Hong Kong), 2008. http://hub.hku.hk/bib/B41712419.

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31

Suter, Alexander N. "The Effect of Galactooligosaccharide Addition to a Chocolate System." The Ohio State University, 2010. http://rave.ohiolink.edu/etdc/view?acc_num=osu1284044174.

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32

Balaghi, Sima [Verfasser]. "Development of Rheo-Additives and their Applications in Food Technology / Sima Balaghi." Berlin : epubli GmbH, 2015. http://d-nb.info/1069019410/34.

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33

Vaidya, Ramola Vinay. "Effect of Addition of High Strength Food Wastes on Anaerobic Digestion of Sewage Sludge." Thesis, Virginia Tech, 2015. http://hdl.handle.net/10919/52936.

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Anaerobic co-digestion of municipal sludge and food wastes high in chemical oxygen demand (COD) has been an area of interest for waste water treatment facilities looking to increase methane production, and at the same time, dispose of the wastes and increase the revenue. However, addition of food wastes containing fats, oils and grease (FOG) to the conventional anaerobic digestion process can be difficult and pose challenges to utilities. Incorporating these wastes into the treatment plants can potentially inhibit the digestion process. In this study four lab-scale, anaerobic digesters were op

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34

Coulson, Neil Stewart. "Concepts of healthy eating and perception of food related risks in children and adolescents." Thesis, University of Exeter, 2000. http://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.312421.

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35

Shum, Cheuk-wai, and 沈卓慧. "Systematic review on attention deficit hyperactivity disorder (ADHD) and food additives in children." Thesis, The University of Hong Kong (Pokfulam, Hong Kong), 2012. http://hub.hku.hk/bib/B48425333.

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Attention-deficit hyperactivity disorder (ADHD) is a developmental disorder of inattention, impulsivity and hyperactivity. It is the most commonly diagnosed psychosocial problems in childhood with continuing impact into adulthood. This systematic review aims to identify the role of food additives, specifically artificial food coloring, in ADHD and its symptoms. PubMed, Sciencdirect, Cochrane Library and Google Scholar databases (1991-April 2012) were searched, which was supplemented by manual searches of the reference lists. Seven randomized or quasicontrolled trials of elimination diet were s

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36

Patana-anake, Pakanat. "The Effect of Temperature, pH, and Food additives on Tomato Product Volatile Levels." The Ohio State University, 2014. http://rave.ohiolink.edu/etdc/view?acc_num=osu1397135614.

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37

Gao, Zhifeng. "Effects of additional quality attributes on consumer willingness-to-pay for food labels." Diss., Manhattan, Kan. : Kansas State University, 2007. http://hdl.handle.net/2097/278.

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38

Frederick, Jennifer Leanne. "EVALUATION OF SEPARATION METHOD ADDITIVES FOR THE RECOVERY OF BACTERIA FROM FOOD MATRICES." UKnowledge, 2012. http://uknowledge.uky.edu/bae_etds/10.

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The microbiological testing of foods is a well-established science. Due to the severity of foodborne pathogen illnesses, the widespread use and implementation of rapid detection methods in food testing labs is increasingly important. The first step for successful testing is sampling. Surfactants have been highly used in food microbiology, but there is not much, if any, published research about the use of fatty alcohols and chemical dispersants as aids in microbial separation. The microbial extraction efficiency of Escherichia coli K12 and Listeria innocua from hot dogs, spinach, and milk was m

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39

Crowson, Andrew. "The effects of electron beam irradiation on additives present in food-contact polymers." Thesis, Sheffield Hallam University, 1991. http://shura.shu.ac.uk/19520/.

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A range of additives (Irganox 1010, Irganox 1076, Irganox 1330, Irgafos 168 and Tinuvin 622) has been incorporated into a variety of food-contact polymers including polypropylene and low density polyethylene. Samples of these stabilized polymers were subjected to electron-beam or gamma irradiation to receive doses of 1,5,10,25 and 50 kGy. The effects of electron-beam irradiation on the amount of extractable antioxidant in polymers were determined. Using hplc techniques it was found that there was a dose-related reduction in the amount of extractable antioxidant similar to that caused by gamma

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40

Heiserman, Wendy Marie. "Investigating two-dimensional behavior of antioxidant additives and migration through food contact polymers." College Park, Md. : University of Maryland, 2008. http://hdl.handle.net/1903/8754.

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Thesis (Ph. D.)--University of Maryland, College Park, 2008.<br>Thesis research directed by: Dept. of Chemistry and Biochemistry. Title from t.p. of PDF. Includes bibliographical references. Published by UMI Dissertation Services, Ann Arbor, Mich. Also available in paper.

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41

Vigren, David. "Migration of Xenoestrogens from Plastic Food Containers during Cooking." Thesis, Örebro universitet, Institutionen för naturvetenskap och teknik, 2015. http://urn.kb.se/resolve?urn=urn:nbn:se:oru:diva-43957.

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Xenoestrogens are compounds, foreign from the body, that can enter cells and interact with the estrogen receptors (ER) to produce an estrogenic response. Many additives used in plastics are compounds with estrogenic activity. Some of these additives are known to slowly leach from the plastics. When using plastic containers as lunchboxes for reheating or food storage, these additives can leach from the plastics and end up in the food. In this project, food simulates were cooked in six different thermoplastic containers, made of polypropylene, in an oven at 100 °C for 15 minutes. Three of the th

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42

Goddard, Kathryn. "Principles of research and development: a handbook for teaching basic concepts in new product development." Kansas State University, 2012. http://hdl.handle.net/2097/15079.

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Master of Science<br>Food Science - Animal Sciences & Industry<br>Fadi M. Aramouni<br>Food product development involves more than just creating the perfect recipe. Representatives from marketing, procurement, research and development, safety, and quality all work together to complete product development projects. This manuscript is aimed to serve food science students and professionals learning the basics of the product development process, food component functionality, basic units of food processing, regulatory considerations, food safety concepts, consumer testing, confidentiality/ intelle

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43

Шевченко, Сергій Миколайович, Сергей Николаевич Шевченко, Serhii Mykolaiovych Shevchenko та Л. М. Назаренко. "Харчові добавки та їх вплив на людину". Thesis, Вид-во СумДУ, 2009. http://essuir.sumdu.edu.ua/handle/123456789/6803.

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44

Lull, Erica L. "Understanding standard graphic labeling as a means to inform and influence consumer purchasing choices with regard to artificial food additives." Kent State University / OhioLINK, 2018. http://rave.ohiolink.edu/etdc/view?acc_num=kent1524249276548509.

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45

Bector, Savita 1962. "Nutrient density of the infants diet after the addition of supplementary foods." Thesis, The University of Arizona, 1990. http://hdl.handle.net/10150/278161.

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The recommendation of the American Academy of Pediatrics Committee on Nutrition is to delay the introduction of Supplementary foods to the infants diet until 4-6 months of age. However, it is found that supplementary foods are introduced prior to four months. In this study 48 mothers, of infants under four months of age and receiving formula and supplementary foods, were interviewed for food intake of the infant. Results from the study indicate that early introduction of supplementary foods has little influence on the total mean energy and nutrient intake. Formula was found to be the major sou

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46

Rao, Shweta Narayan. "Effect of calcium addition by liquid dipping & electrostatic powder coating on firmness, drained weight & calcium content of diced tomatoes." The Ohio State University, 2004. http://rave.ohiolink.edu/etdc/view?acc_num=osu1391508860.

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47

Öhmark, Sara. "Winter browsing by moose and hares in subarctic birch forest : Scale dependency and responses to food addition." Doctoral thesis, Mittuniversitetet, Avdelningen för naturvetenskap, 2015. http://urn.kb.se/resolve?urn=urn:nbn:se:miun:diva-25865.

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Despite their difference in body size and morphology, the moose (Alces alces) andthe mountain hare (Lepus timidus) sustain themselves during winter on similar plantspecies and plant parts in in subarctic environments, namely apical twigs ofmountain birch (Betula pubescens ssp. czerepanovii). Herbivores must select areas anditems of food that provide sufficient intake rates and food nutritional quality whilebalancing this against their intake of dietary fiber and potentially detrimental plantsecondary metabolites. This selection takes place simultaneously at multiple spatialscales, from individ

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48

Crockett, Rachel Lynn. "The Physicochemical Properties of Gluten-Free Dough with the Addition of Hydrocolloids and Proteins." The Ohio State University, 2009. http://rave.ohiolink.edu/etdc/view?acc_num=osu1251825675.

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49

Gualco, Scott J. "Effect of sodium chloride addition during diafiltration on the solubility of milk protein concentrate." DigitalCommons@CalPoly, 2010. https://digitalcommons.calpoly.edu/theses/427.

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There is considerable interest among food manufacturers to incorporate protein into food products in both developed and developing countries. Dairy proteins are excellent choices for many different applications, as they are known to have several nutritional and functional benefits. Membrane filtration techniques are often utilized as the preferred method of fractionation, due to the high throughput and continuous nature of the process. One such product produced from membrane filtration of skim milk is called milk protein concentrate. This product is valued for its high protein content, but it

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50

Dicks, Emmerentia Gertruida. "A model of consumers' perceptions of food additives and consequent purchasing behaviour / Emmerentia Gertruida Dicks." Thesis, North-West University, 2007. http://hdl.handle.net/10394/1608.

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