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Dissertations / Theses on the topic 'Food Science and Technology (0359)'

Author: Grafiati

Published: 4 June 2021

Last updated: 4 February 2022

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1

Anderson, Destinee R. "Ohmic heating as an alternative food processing technology." Manhattan, Kan. : Kansas State University, 2008. http://hdl.handle.net/2097/610.

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2

Abdel, Karim Pia. "High pressure processing as an alternative food preservation technology and its applications for fruits and vegetables." Kansas State University, 2011. http://hdl.handle.net/2097/9958.

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Master of Science<br>Food Science Institute<br>James L. Marsden<br>Consumers demand for high quality, natural and fresh tasting food, free from preservatives and additives, with a clean label and an extended shelf life has increased. High pressure processing (HPP), also known as high hydrostatic pressure, is a non-thermal food preservation technique that has the potential to meet these demands. It is an opportunity to preserve food, by applying intensive pressure in the range of 300-900 MPa, without adversely affecting organoleptic, textural and nutritional qualities as thermal processing like

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3

Baker, Steven R. "Maximizing the use of food emulsifiers." Manhattan, Kan. : Kansas State University, 2010. http://hdl.handle.net/2097/4197.

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4

Fisher, Jonathan J. "Food scientist’s guide to dietary fiber." Kansas State University, 2009. http://hdl.handle.net/2097/1454.

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Master of Science<br>Food Science Institute<br>J. Scott Smith<br>In the past 50 years or so dietary fiber has become an increasingly significant area of nutritional focus, debate, and research. Advances in food production practices have resulted in more and more refined foods being available and consumed throughout the world and particularly in developed nations such as the United States. While refined foods are typically more palatable to consumers, the content of dietary fiber is greatly reduced. Currently many diseases are believed to be associated with a lack of dietary fiber intake,

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5

Angalet, Stephanie Marie. "Shaka: a new and novel processing technology to produce commercially sterile canned foods." Kansas State University, 2011. http://hdl.handle.net/2097/11715.

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Master of Science<br>Food Science Institute<br>Daniel Y.C. Fung<br>The process of canning or “commercial sterilization” has been studied for more than two centuries. The first to develop canning as a defense against spoilage was Nicholas Appert also known as the “father of canning.” Appert invented a method of preservation by enclosing food in hermetically sealed containers and then heating containers to boiling temperatures for a specific period of time. The canning preservation method has changed over the years, and continues to change for the better. Technology for retorts, or processing

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6

Roberts, Kevin R. "Using the theory of planned behavior to explore restaurant managers support for employee food safety training." Diss., Manhattan, Kan. : Kansas State University, 2008. http://hdl.handle.net/2097/591.

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7

Krusemark, Kathryn S. "Decision-making applications in food safety and food defense." Thesis, Manhattan, Kan. : Kansas State University, 2009. http://hdl.handle.net/2097/2294.

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8

Tang, Xiaozhi. "Use of extrusion for synthesis of starch-clay nanocomposites for biodegradable packaging films." Diss., Manhattan, Kan. : Kansas State University, 2008. http://hdl.handle.net/2097/546.

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9

Ryan, Suzanne Marie. "Prediction of Japanese color score." Thesis, Manhattan, Kan. : Kansas State University, 2007. http://hdl.handle.net/2097/508.

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10

Emamgholizadeh, Fariba. "Effects of marinades on the formation of heterocyclic amines in grilled beef steaks." Thesis, Manhattan, Kan. : Kansas State University, 2008. http://hdl.handle.net/2097/913.

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11

Bhumiratana, Natnicha. "The development of an emotion lexicon for the coffee drinking experience." Diss., Kansas State University, 2010. http://hdl.handle.net/2097/7010.

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Doctor of Philosophy<br>Department of Human Nutrition<br>Koushik Adhikari<br>Coffee is the most consumed beverage after water and the second widely traded commodity after crude oil. In the past decade or so the market for coffee has exploded. It is no longer competitive for the coffee industry to offer consumers just a ‘good’ cup of coffee. Coffee is mainly consumed for enjoyment and offers consumers the desirable emotional experience. Currently not much work has been done to capture the emotion experiences elicited by coffee drinking, which led to our objective: to identify and assess the

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12

Morlok, Kathleen M. "Food scientist’s guide to fats and oils for margarine and spreads development." Kansas State University, 2010. http://hdl.handle.net/2097/4205.

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Master of Science<br>Food Science Institute - Animal Science & Industry<br>Kelly J. K. Getty<br>Fats and oils are an important topic in the margarine and spreads industry. The selection of these ingredients can be based on many factors including flavor, functionality, cost, and health aspects. In general, fat is an important component of a healthy diet. Fat or oil provides nine calories per gram of energy, transports essential vitamins, and is necessary in cellular structure. Major shifts in consumption of fats and oils through history have been driven by consumer demand. An example is th

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13

E, Xinyi. "Hemicellulose fiber gum from distillers grain: isolation, structure and properties." Thesis, Kansas State University, 2010. http://hdl.handle.net/2097/4618.

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Master of Science<br>Department of Grain Science and Industry<br>Yong Cheng Shi<br>Isolation of hemicellulose from distillers dry grain with solubles (DDGS) was investigated. Hemicellulose fiber gum (HFG) is a mixture of hemicelluose, protein, ash and starch. It was extracted from a commercial DDGS by heating with or without alkali. Three extraction methods (water heating, alkaline heating and alkaline hydrogen peroxide heating) were evaluated. Yield of HFG and the recovery of hemicellulose were obtained. High heating temperature (100 and 120°C), alkali or hydrogen peroxide facilitated the rel

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14

Schnitz, Casey Lee. "Demographic characteristics of ethical consumers." Thesis, Manhattan, Kan. : Kansas State University, 2008. http://hdl.handle.net/2097/811.

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15

Amit, Kumar. "Food irradiation and development of an alternative method for the detection of 2-Alkylcylcyclobutanone." Kansas State University, 2008. http://hdl.handle.net/2097/592.

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Master of Science<br>Food Science Institute<br>J. Scott Smith<br>Food irradiation is one of the most important food processing methods utilized to reduce microbial load and extend shelf life. In 1995 the World Health Organization (WHO) declared irradiated foods to be safe from a nutritional and toxicological point of view. Various methods have been applied to detect irradiated foods. Detection of 2-alkylcyclobutanones has been found to be a useful method in identifying irradiated foods. The solvent extraction method utilizes a Soxhlet apparatus for lipid extraction followed by clean up wi

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16

Scott, David L. "UHT processing and aseptic filling of dairy foods." Manhattan, Kan. : Kansas State University, 2008. http://hdl.handle.net/2097/970.

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17

Dodd, Angela Lynn. "Development and evaluation of a sorghum tisane." Manhattan, Kan. : Kansas State University, 2010. http://hdl.handle.net/2097/4088.

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18

Saint, Paul Julien. "Comparative effects of two ozonation treatments on wheat flour technological properties." Thesis, Manhattan, Kan. : Kansas State University, 2007. http://hdl.handle.net/2097/532.

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19

Daniel, Melissa Jean. "Effects of dietary vitamin A restriction on color shelf-life, lipid oxidation, and sensory traits of Longissimus lumborum and Triceps brachii steaks from early and traditionally weaned calves." Thesis, Manhattan, Kan. : Kansas State University, 2007. http://hdl.handle.net/2097/487.

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20

Baeza, Rita. "Comparison of technologies to control the physiological, biochemical and nutritional changes of fresh cut fruit." Manhattan, Kan. : Kansas State University, 2007. http://hdl.handle.net/2097/494.

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21

Thompson, Kelly R. "Sensory characteristics of ice cream produced in the United States and Italy." Thesis, Manhattan, Kan. : Kansas State University, 2007. http://hdl.handle.net/2097/515.

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22

Yoo, Juhyun. "Effect of enzyme application in temper water on wheat milling." Thesis, Manhattan, Kan. : Kansas State University, 2007. http://hdl.handle.net/2097/524.

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23

Yu, Chun. "Susceptibility of Lasioderma serricorne (F.) life stages exposed to elevated temperatures." Thesis, Manhattan, Kan. : Kansas State University, 2008. http://hdl.handle.net/2097/945.

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24

Liu, Liman. "Evaluation of four sorghum hybrids in a gluten-free noodle system." Thesis, Manhattan, Kan. : Kansas State University, 2009. http://hdl.handle.net/2097/1599.

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25

DeGeer, Staci Lynn. "Evaluation of four different surface sampling techniques for microbes on three different food preparation surfaces." Thesis, Manhattan, Kan. : Kansas State University, 2009. http://hdl.handle.net/2097/1350.

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26

Brown, Marissa. "Sensory characteristics and classification of commercial and experimental plain yogurts." Thesis, Manhattan, Kan. : Kansas State University, 2010. http://hdl.handle.net/2097/4114.

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27

Chittrakorn, Sasivimon. "Use of ozone as an alternative to chlorine for treatment of soft wheat flours." Diss., Manhattan, Kan. : Kansas State University, 2008. http://hdl.handle.net/2097/575.

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28

Bell, Brandon Eugene. "The effects of spice blends in an apple-based extruded cereal-like product : maximizing flavor and health." Thesis, Manhattan, Kan. : Kansas State University, 2009. http://hdl.handle.net/2097/2277.

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29

Khamis, Moses. "Effects of flameless catalytic infrared radiation on stored-wheat insects and wheat quality." Thesis, Manhattan, Kan. : Kansas State University, 2009. http://hdl.handle.net/2097/2357.

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30

Zhou, Jianmin. "Evaluation of different types of fats for use in high-ratio layer cakes." Thesis, Manhattan, Kan. : Kansas State University, 2010. http://hdl.handle.net/2097/2508.

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31

Weber, Casey Grant. "The inhibition of potential pathogens by persimmon puree and selected phenolics." Thesis, Manhattan, Kan. : Kansas State University, 2009. http://hdl.handle.net/2097/1523.

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32

Frederick, Emily J. "Effect of sorghum flour composition and particle size on quality of gluten-free bread." Thesis, Manhattan, Kan. : Kansas State University, 2009. http://hdl.handle.net/2097/1821.

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33

Saini, Jasdeep Kaur. "Val[a]idating the efficacy of commercial foaming cleaner and sanitizer for controlling Listeria innocua (surrogate for Listeria monocytogenes) in drains and potential translocation from the drain to the food contact surfaces." Thesis, Manhattan, Kan. : Kansas State University, 2008. http://hdl.handle.net/2097/1061.

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34

Nkwantabisa, Godfrey K. "The United States Army food safety, security, and protection system." Manhattan, Kan. : Kansas State University, 2008. http://hdl.handle.net/2097/975.

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35

Cullen, Lorri Denise. "Factors affecting heating of calzones in microwaves." Thesis, Manhattan, Kan. : Kansas State University, 2010. http://hdl.handle.net/2097/3945.

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36

Michael, Minto. "Impact of a plant extract on the viability of yogurt starter and probiotic cultures in nonfat yogurt." Thesis, Manhattan, Kan. : Kansas State University, 2010. http://hdl.handle.net/2097/4130.

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37

Ren, Danqiu. "Correlating dough elastic recovery during sheeting to flour analyses and rheological properties." Thesis, Manhattan, Kan. : Kansas State University, 2007. http://hdl.handle.net/2097/403.

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38

Dooley, Lauren. "Lexicon development for lip products using descriptive sensory analysis." Thesis, Manhattan, Kan. : Kansas State University, 2007. http://hdl.handle.net/2097/501.

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39

Oupadissakoon, Gaewalin. "Comparison of the sensory properties of ultra-high temperature (UHT) milk from different countries and preference mapping of UHT milk between U.S. and Thai consumers." Thesis, Manhattan, Kan. : Kansas State University, 2007. http://hdl.handle.net/2097/509.

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40

Bonwell, Emily Susanne. "Determination of endosperm protein secondary structure in hard wheat breeding lines using synchrotron infrared microspectroscopy and revelation of secondary structural changes in protein films with thermal processing." Thesis, Manhattan, Kan. : Kansas State University, 2008. http://hdl.handle.net/2097/593.

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41

Fernholz, Mary C. "Evaluation of four sorghum hybrids through the development of sorghum flour tortillas." Thesis, Manhattan, Kan. : Kansas State University, 2008. http://hdl.handle.net/2097/729.

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42

Miller, Christopher L. "Variation in single kernel hardness within the wheat spike." Thesis, Manhattan, Kan. : Kansas State University, 2008. http://hdl.handle.net/2097/925.

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43

Mohan, Anand. "Myoglobin redox form stabilization : role of metabolic intermediates and NIR detection." Diss., Manhattan, Kan. : Kansas State University, 2009. http://hdl.handle.net/2097/2310.

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44

Finnie, Sean McIlwain. "Wheat polar lipids : sources of variation among near-isogenic wheat lines with different endosperm hardness." Diss., Manhattan, Kan. : Kansas State University, 2009. http://hdl.handle.net/2097/1384.

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45

Beard, Martin Gale. "The impact of intrinsic and extrinsic factors on the safety and quality of hard and semi-soft natural cheese." Manhattan, Kan. : Kansas State University, 2009. http://hdl.handle.net/2097/1422.

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46

Hussain, Faris A. Karim. "Evaluating frozen beef and meat packaging material exposed to low levels of ammonia gas." Thesis, Manhattan, Kan. : Kansas State University, 2009. http://hdl.handle.net/2097/1646.

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47

Stoerzinger, Karolyn M. "Effects of postmilling time and temperature on the breadmaking quality and lipids of whole wheat flour." Thesis, Manhattan, Kan. : Kansas State University, 2009. http://hdl.handle.net/2097/1669.

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48

Filion, Katie. "Designing a national restaurant inspection disclosure system for New Zealand." Thesis, Kansas State University, 2010. http://hdl.handle.net/2097/6957.

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Master of Science<br>Department of Diagnostic Medicine/Pathobiology<br>Douglas A. Powell<br>The World Health Organization estimates that up to 30% of individuals in developed countries become ill from food or water each year, with up to 70% of these illnesses estimated to be linked to food service. Restaurant inspections aim to prevent restaurant-associated foodborne outbreaks while enhancing consumer confidence in the safety of food prepared in these establishments. Inspection disclosure systems have been developed as a tool for consumers and incentive for foodservice operators. Disclsosure s

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49

Dodd, Charles C. "Epidemiology of salmonella and E. coli O157 in beef cattle production systems." Diss., Kansas State University, 2010. http://hdl.handle.net/2097/6916.

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Doctor of Philosophy<br>Food Science Institute -- Diagnostic Medicine/Pathobiology<br>David G. Renter<br>Salmonella and Escherichia coli O157 are important causes of foodborne illness in humans and have been associated with the consumption of undercooked, contaminated beef. Individual feedlot cattle may shed these organisms in their feces and subsequently contaminate cattle hides and carcasses at harvest. Preharvest and harvest interventions may significantly decrease the risk of beef contamination and subsequent risk of human illness. Previous research suggests that preharvest intervention

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50

Bishop-Sabo, Tracy Lyn. "The relationship between mature Kansans' food safety knowledge and their concerns while eating away from home." Thesis, Manhattan, Kan. : Kansas State University, 2010. http://hdl.handle.net/2097/2371.

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