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Dissertations / Theses on the topic 'Thermic Effect of Food'

Author: Grafiati

Published: 4 June 2021

Last updated: 26 January 2023

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1

Khursigara, Zareen. "Factors regulating resting energy expenditure and thermic effect of food in elderly women." Thesis, McGill University, 2005. http://digitool.Library.McGill.CA:80/R/?func=dbin-jump-full&object_id=84046.

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Hypothesis. We hypothesized that contrary to "normal aging," frail elderly women would have a heightened resting energy expenditure per kg fat free mass (REE/kg FFM) and thermic effect of food (TEF) response.<br>Methods. 13 healthy (H) [X +/- SEM: 81.4 +/- 1.1 yr] and 9 frail elderly women (F) [84.7 +/- 1.6 yr], free from acute conditions underwent REE and TEF measurements (liquid standard mixed meal: 720 kcal, 58% carbohydrate, 14% protein, 28% fat) using ventilated hood indirect calorimetry. Anthropometric and body composition measurements, thyroid hormones, cortisol, cytokines and c

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2

Hafizi, Kaamel. "The effect of Methylphenidate on Energy Expenditure in Individuals with Obesity: A Randomized, Double-Blind, Placebo Controlled Pilot Trial." Thesis, Université d'Ottawa / University of Ottawa, 2019. http://hdl.handle.net/10393/39265.

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Objectives: Most weight loss medications target reductions in energy intake while neglecting energy expenditure, a critical predictor of weight loss/regain. This pilot study examined the effect of short-acting methylphenidate (MPH) on resting energy expenditure (REE), thermic effect of food (TEF), physical activity energy expenditure (PAEE), and how changes in energy expenditure relate to changes in body composition in youth and adults living with obesity. Methods: This study was a randomized, double-blind, placebo-controlled two-parallel arm study. In total, 19 participants were screened,

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3

Orsat, Valérie. "Radio-frequency thermal treatments for agri-food products." Thesis, National Library of Canada = Bibliothèque nationale du Canada, 1999. http://www.collectionscanada.ca/obj/s4/f2/dsk1/tape8/PQDD_0019/NQ55367.pdf.

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4

Rose, Martin D. "The thermal stability and effect of cooking on veterinary drug residues in food." Thesis, University of East Anglia, 1998. http://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.267560.

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5

Taherian, Ali Reza. "Thermal softening kinetics and textural quality of thermally processed vegetables." Thesis, McGill University, 1995. http://digitool.Library.McGill.CA:80/R/?func=dbin-jump-full&object_id=23301.

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Dry Romano beans (Phaseolus vulgaris) were soaked and cooked at temperatures ranging from 70 to 100$ sp circ$C for different time intervals. The rate of texture softening associated with each temperature was found to be consistent with two simultaneous pseudo first-order kinetic mechanisms 1 and 2. Approximately 40% of the firmness of Romano beans was lost by the rapid softening mechanism 1. The remaining firmness loss was characterized by mechanism 2 which was found to be much slower ($ sim$1/50th of the former). The temperature dependence indicator (z value) of reaction rate constants were 3

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6

Chen, Cuiren 1962. "Application of computer simulation and artificial intelligence technologies for modeling and optimization of food thermal processing." Thesis, McGill University, 2001. http://digitool.Library.McGill.CA:80/R/?func=dbin-jump-full&object_id=37877.

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The major objective of this project was to evaluate the feasibility of artificial neural networks (ANNs) and genetic algorithms (GAs) for modeling and optimization of food thermal processing. The specific objectives were: (1) to develop a comprehensive computer simulation program for thermal processing, (2) to apply ANNs and GAs for modeling and optimization of constant retort temperature (CRT) thermal processing and variable retort temperature (VRT) thermal processing, (3) to develop dynamic models for thermal processing using ANNs, and (4) to explore ANN-model-based analysis of critical cont

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7

Hsu, Melissa Karen. "Effect of Post Manufacture Thermal Dip Treatment on Proteolysis of Commercial String Cheese During Storage." DigitalCommons@CalPoly, 2013. https://digitalcommons.calpoly.edu/theses/924.

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String cheese, a Mozzarella cheese, has the unique ability to string in fibrous strands when pulled apart. Graders judge string cheese by its stringy texture; samples with copious amounts of string are awarded high ratings. But just as the texture of natural cheeses softens with time, the stringy texture of string cheese can diminish with age too. Age related softening in cheese is due primarily to an important biochemical event known as proteolysis, which is attributed to inherent milk proteinases, residual coagulant activity, and enzymes from the lysis of starter culture microorganisms. It i

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8

Ruddick-Collins, Leonie. "Meal induced thermogenesis and appetite : methodological issues and responses to energy restriction." Thesis, Queensland University of Technology, 2012. https://eprints.qut.edu.au/60243/1/Leonie_Ruddick-Collins_Thesis.pdf.

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Diet Induced Thermogenesis (DIT) is the energy expended consequent to meal consumption, and reflects the energy required for the processing and digestion of food consumed throughout each day. Although DIT is the total energy expended across a day in digestive processes to a number of meals, most studies measure thermogenesis in response to a single meal (Meal Induced Thermogenesis: MIT) as a representation of an individual’s thermogenic response to acute food ingestion. As a component of energy expenditure, DIT may have a contributing role in weight gain and weight loss. While the evidence is

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9

Pettersson, Ulrika. "Comparison between two different activity diaries for children and an activity meter." Thesis, Uppsala universitet, Institutionen för kvinnors och barns hälsa, 2019. http://urn.kb.se/resolve?urn=urn:nbn:se:uu:diva-395047.

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Background: The level of activity in an individual can be the difference between health and illness. Physical inactivity can cause diseases such as osteoporosis and type-2 diabetes. It has been reported that children live an increasingly inactive life, with less than the recommended a total of 60 minutes daily for children and adolescents of 6-17 years of age. Objective: The objective was to compare two activity diaries and how the results correspond to measurements by an activity meter. Material and methods: This study included 12 children who each carried an activity meter for four days to

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10

Kupranycz, Donna B. (Donna Bohdanka). "Effects of thermal oxidation on the constitution of butterfat, butterfat fractions and certain vegetable oils." Thesis, McGill University, 1986. http://digitool.Library.McGill.CA:80/R/?func=dbin-jump-full&object_id=72822.

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11

Dhakal, Santosh. "Evaluation of Synergistic, Additive and Antagonistic Effects During Combined Pressure-thermal Treatment on Selected Liquid Food Constituents by Reaction Kinetic Approach." The Ohio State University, 2016. http://rave.ohiolink.edu/etdc/view?acc_num=osu1479773874979893.

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12

Maheshwari, Neha. "Overview of plant-based natural antioxidants and effect of thermal decomposition." Kansas State University, 2015. http://hdl.handle.net/2097/20596.

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Master of Science<br>Food Science Institute - Animal Sciences and Industry<br>J. Scott Smith<br>The popularity of convenience foods and consumer awareness have indirectly increased the demand for novel and naturally occurring compounds that can delay oxidative deterioration and maintain nutritional quality of foods. Natural antioxidants from certain herbs and spices such as rosmarinic acid from rosemary, thymol from oregano, eugenol from clove, curcumin from turmeric are rich in polyphenolic compounds that provide long term oxidative stability as well as offer additional health benefits. High

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13

Liu, Jing. "EFFECT OF AMYLOSE AND PROTEIN OXIDATION ON THE THERMAL, RHEOLOGICAL, STRUCTURAL, AND DIGESTIVE PROPERTIES OF WAXY AND COMMON RICE FLOURS AND STARCHES." UKnowledge, 2013. http://uknowledge.uky.edu/animalsci_etds/23.

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The effects of oxidation by sodium hypochlorite (0, 0.8, 2, and 5%, NaOCl), the presence of endogenous proteins, and amylose content on waxy and common rice flours (WF, CF) and starches (WS, CS) were investigated in terms of in vitro starch digestibility, morphology and surface properties, and thermal and rheological characteristics. The concentration of NaOCl had an effect on all the samples including WF, CF, WS, and CS. The carbonyl and carboxyl group contents increased up to 25 and 10 folds (P < 0.05) of oxidized starches (WS, CS), respectively. Only mild oxidation (P < 0.05) occurred in fl

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14

Braun, Marle. "Total antioxidant capacity of stewed tomato and onion flavoured with parsley: effect of thermal household processing." Thesis, Cape Peninsula University of Technology, 2006. http://hdl.handle.net/20.500.11838/766.

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Thesis (MTech (Consumer Sciences: Food and Nutrition))--Cape Peninsula University of Technology, 2006<br>Fruit and vegetables are the major antioxidant contributors to the diet Antioxidants assist in the prevention of oxidative damage in the body and may as a result prevent the causation of degenerative diseases. Thermal household processing plays an integral part in South African consumers' lives, as most fruit and vegetables consumed are processed at home. Consumers' perceptions that food processing causes nutrient losses, especially of vitamin C, have been corroborated by studies

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15

Kamat, Shreya Suresh. "The effect of combined pressure-thermal treatment on quality changes of acidified vegetables during extended storage." The Ohio State University, 2018. http://rave.ohiolink.edu/etdc/view?acc_num=osu1542556621244681.

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16

Moura, Ricardo Acioli. "The effect of physical aging, starch particle size, and starch oxidation on thermal-mechanical properties of poly(lactic acid)/starch composites." Diss., Manhattan, Kan. : Kansas State University, 2006. http://hdl.handle.net/2097/169.

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17

Riley, Rosemary Eleanor. "The thermic effect of a meal during exercise after one and six days of overfeeding /." The Ohio State University, 1985. http://rave.ohiolink.edu/etdc/view?acc_num=osu1487265143148336.

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18

Renita, Marjory. "Effects of thermal processing on isomerization and bioaccessibility of lycopene precursors." The Ohio State University, 2005. http://rave.ohiolink.edu/etdc/view?acc_num=osu1391509345.

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19

Zink, Katherine Diane. "Mechanical and Thermal Food Processing Effects on Mastication and Cranio-Dental Morphology." Thesis, Harvard University, 2013. http://dissertations.umi.com/gsas.harvard:10900.

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Chimpanzees spend ~40% of their day chewing fruits, seeds, and tough leaves and pith, while in contrast modern humans spend significantly less time eating (5%), and the foods that they consume are extremely soft and processed. How have these differences, especially the advent and increasing use of foods processing techniques, influenced masticatory effort and ultimately the morphology of the jaws and teeth? This dissertation addresses this question by measuring the effects that early hominin food processing methods (slicing, pounding, and roasting) have on food material properties, masticator

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20

Mauricio, Iglesias Miguel. "Impact of high pressure thermal treatments on food/packaging interactions." Montpellier 2, 2009. http://www.theses.fr/2009MON20225.

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La maîtrise des interactions aliment/emballage est essentielle pour assurer la sécurité et la qualité des produits emballés. Dans le cadre du Projet Européen Novel Q, nous avons évalué l'impact des traitements de hautes pressions thermales (HP/T) sur les interactions aliment emballage. En particulier, nous avons étudié l'effet d'une pasteurisation (800 MPa, 5 min, 40°C) et une stérilisation (800 MPa, 5 min, 115°C) haute pression sur la migration et le scalping du polyéthylène linéaire de basse densité (LLDPE), du polylactate (PLA) et d'un nanocomposite biodégradable à base de gluten de blé/mon

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21

Steenson, Donald Frank. "Carotene Thermal Degradation Products and their Effects on the Oxidative Stability of Soybean Oil." The Ohio State University, 1999. http://rave.ohiolink.edu/etdc/view?acc_num=osu1393194308.

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22

Ogbu, Christopher O. "Effect of Placard Grading on Food Safety in Retail Food Facilities." Thesis, Walden University, 2015. http://pqdtopen.proquest.com/#viewpdf?dispub=3733952.

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<p> Most people have had an episode of foodborne illness at one time or another; however, the majority of those stricken with foodborne illness fails to associate ill health with something consumed within the past 72 hours. The World Health Organization (WHO) estimates that foodborne diseases affect 30% of the population in developed countries, and that in developing countries, about 2 million people die yearly due to foodborne illness. Previous researchers have indicated that food handlers with poor personal hygiene are potential sources of infection. Although public health agencies in many c

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23

Ogbu, Christopher Ogbonna. "Effect of Placard Grading on Food Safety in Retail Food Facilities." ScholarWorks, 2015. http://scholarworks.waldenu.edu/dissertations/1708.

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Most people have had an episode of foodborne illness at one time or another; however, the majority of those stricken with foodborne illness fails to associate ill health with something consumed within the past 72 hours. The World Health Organization (WHO) estimates that foodborne diseases affect 30% of the population in developed countries, and that in developing countries, about 2 million people die yearly due to foodborne illness. Previous researchers have indicated that food handlers with poor personal hygiene are potential sources of infection. Although public health agencies in many count

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24

Witt, Kathryn A. "The effect of dietary carbohydrate on the thermic and hormonal responses to a meal in exercise-trained and sedentary males /." The Ohio State University, 1989. http://rave.ohiolink.edu/etdc/view?acc_num=osu1487676261011161.

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25

Paley, Jeremy. "Fear of food the effect of food scares on international trade flows /." CONNECT TO ELECTRONIC THESIS, 2008. http://hdl.handle.net/1961/6440.

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26

Boupha, Prasongsidh C., of Western Sydney Hawkesbury University, Faculty of Science and Technology, and School of Food Science. "The effect of cadmium on food allergy." THESIS_FST_SFS_Boupha_P.xml, 1992. http://handle.uws.edu.au:8081/1959.7/124.

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Assessement of effects of cadium chloride exposure on the anaphylaxis reaction to food was done on six week old Swiss and BALB/c female mice. The animals were exposed to cadium as cadium chloride for either three days or six weeks. Intra-peritonal dose of cadium chloride was injected once a day, five days per week for three successive weeks. The animals were then sensitised to cow's milk by force-feeding with cow's milk for three consecutive days. Oral exposure of mice to a high dose of cadium resulted in cytotoxicity of liver and kidney cells. Retardation in growth rate and haematology change

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27

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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28

Mathes, Clare Marie. "Effect of food availability on long- and short-term controls of food intake." [Gainesville, Fla.] : University of Florida, 2005. http://purl.fcla.edu/fcla/etd/UFE0013289.

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29

Kellen, Michael Joseph. "The Effect of Eating Rate on Food Consumption." Thesis, NSUWorks, 2010. https://nsuworks.nova.edu/cps_stuetd/44.

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Although reducing eating rate is frequently advocated for control of food intake, empirical evidence is limited and inconsistent. The present study sought to address the methodological concerns inherent in previous studies that could account for these inconsistent results. In addition, it extended the results of a preliminary study coauthored by this writer (Azrin, Kellen, Brooks, Ehle, & Vinas, 2009) by obtaining two measures of satiation; the subjective sensation of satiation and the objective measure of food eaten. In the present study, 14 male participants consumed two meals, one meal at a

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30

Hostetler, Gregory. "Effects of enzymatic and thermal processing on flavones, the effects of flavones on inflammatory mediators in vitro, and the absorption of flavones in vivo." The Ohio State University, 2011. http://rave.ohiolink.edu/etdc/view?acc_num=osu1313595844.

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31

Simpson, Ryan Kenneth. "The effect of high hydrostatic pressure on Listeria monocytogenes." Thesis, Queen's University Belfast, 1995. http://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.282337.

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32

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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33

Angers, Kathleen. "Effect of melatonin on food intake and macronutrient choice in rats." Thesis, McGill University, 2002. http://digitool.Library.McGill.CA:80/R/?func=dbin-jump-full&object_id=78238.

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The effect of melatonin, a hormone that triggers biological rhythms, was examined in relation to food intake and macronutrient selection. Wistar rats (n = 48) of both sexes were divided into 3 groups and offered a simultaneous choice of 2 diets: a carbohydrate-rich diet and a protein-rich diet, with a different type of carbohydrate and protein in each of the groups. Increased short- (4h post-injection) and long-term (12h post-injection) nocturnal total food intake was found following intraperitoneal administration of melatonin (10 000 and 15 000 pg/ml blood) at dark onset. Melatonin inc

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34

LeBlanc, Marisa. "Effect of sibutramine on macronutrient selection in male and female rats." Thesis, McGill University, 2003. http://digitool.Library.McGill.CA:80/R/?func=dbin-jump-full&object_id=79027.

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Sibutramine is a serotonin-noradrenaline reuptake inhibitor (SNRI) which has been shown to be a safe and effective weight-loss drug. The purpose of this study was to examine whether sibutramine has an effect on macronutrient selection in both female and male rats in addition to total food intake. Wistar rats of both sexes were divided into three groups and each group was offered a different set of three diets, each set included a carbohydrate-rich diet, a protein-rich diet and a fat-rich diet. Sibutramine (10mg/kg) was shown to consistently decrease carbohydrate and fat intake at all da

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35

Cole, Martin B. "The effect of weak acids and pH on Zygosaccharomyces bailii." Thesis, University of East Anglia, 1987. http://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.363910.

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36

McCarthy, Julie-Ann. "The effect of gamma irradiation on yeasts isolated from sausages." Thesis, Queen's University Belfast, 1993. http://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.359103.

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37

Gomes, Maria Regina Araujo. "Effect of high pressure treatment on polyphenoloxidases, papain and amylases." Thesis, University of Reading, 1997. http://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.363398.

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38

Wilcox, Dawn. "The effect of social pressure on eating habits of college students /." View online, 2008. http://repository.eiu.edu/theses/docs/32211131458615.pdf.

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39

Plummer, Alana C. "Thermal preference and the effects of food availability on components of fitness in the bearded dragon, Pogona vitticeps." Thesis, University of Ottawa (Canada), 2009. http://hdl.handle.net/10393/28329.

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Thermoregulatory indices are based on an estimation of the preferred body temperature range (Tset), but few studies have compared the different methods of measuring Tset or how these methods influence our understanding of the relationship between thermoregulation and physiological performance. For the bearded dragon, Pogona vitticeps, T sets were measured within a thermal gradient and shuttle box. Additionally, performance curves were determined for relative sprint speed and gut passage time. The shuttle box Tset was broader than the Tsets from the thermal gradient. Of the indices examines, on

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40

Sinha, Roy Sagnik. "Green Roofs in Uppsala : Potential food yield and thermal insulating effects of a green roof on a building." Thesis, Uppsala universitet, Institutionen för geovetenskaper, 2020. http://urn.kb.se/resolve?urn=urn:nbn:se:uu:diva-423991.

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Climate change has caused severe vulnerabilities for the global food production system and alternative agriculture methods are needed as a solution. Urban agriculture (UA) can be a sustainable solution, making the global food system more resilient and increasing the global food security. Using available empty rooftops to implement green roofs for food production can be a solution to challenges faced by urban agriculture, such as unavailability of land and proper amount of sunlight. The aim of this thesis is to explore the potential of green roofs in Uppsala city, looking into the food producti

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41

Shi, Xun. "Effect of Processing and Formulations on Cocoa Butter." The Ohio State University, 2015. http://rave.ohiolink.edu/etdc/view?acc_num=osu1420772706.

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42

Sampathkumar, Yamuna. "Thermal processing effects on total phenolic content, antioxidant activity, trypsin inhibitor activity and in-vitro protein digestibility of lentils." Thesis, McGill University, 2012. http://digitool.Library.McGill.CA:80/R/?func=dbin-jump-full&object_id=107918.

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Heat pre-treatment of nutrient-rich lentil seeds prior to their processing into flour may enhance its use by reducing processing and preparation times in value added products. In this study, changes in trypsin inhibitor content, total phenolic content, antioxidant activity, and in-vitro protein digestibility of flours prepared from hulled red lentils and unhulled green lentils were determined subsequent to various processing methods such as oven roasting (OR), boiling and microwave heating (MH). The increasing interest in the phenolic content of plant based food-stuffs made us to assess two d

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43

El, Farra Ehab. "The effect of food quality on Burger King's patronage." FIU Digital Commons, 1985. http://digitalcommons.fiu.edu/etd/3255.

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Food quality is a vital factor for the success of many food facilities, Fast food facilities may, however, depend on factors along with food quality to attract patrons. This study attempted to find out if food quality is a major factor prompting customers to eat at a fast food facility. Burger King Corporation was selected to ascertain to what degree quality served to attract business. Data was collected by means of a questionnaire handed to passersby at the Miami International Mall and the Miami Dade Mall to find out the reason why patrons who ate at Burger King selected it. Six factors were

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44

Elías-Argote, Xiomara E. "Effects of Milk Processing on the Milk Fat Globule Membrane Constituents." DigitalCommons@CalPoly, 2011. https://digitalcommons.calpoly.edu/theses/616.

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ABSTRACT Effects of Milk Processing on the Milk Fat Globule Membrane Constituents Xiomara E. Elías-Argote The milk fat globule membrane (MFGM) is avidly studied by many groups of scientists around the world due to its unprecedented nutritional and functional properties; however, limited research has been performed on the effects of milk processing on the chemical changes of the MFGM. Thus, this study highlights the changes that lipids and proteins undergo from the time milk leaves cow’s udders. Cooling (4 °C) was included along with subsequent pasteurization by different traditional thermal p

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Catalán, Santos Úrsula. "Effect of food extracts and bioactive food compounds on the mechanism of atherosclerosis and nutritional biomarkers." Doctoral thesis, Universitat Rovira i Virgili, 2012. http://hdl.handle.net/10803/84046.

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Primera, estudiar los efectos de un extracto de cacahuete rico en polifenoles y de compuestos bioactivos (alfa-tocoferol) en modelos celulares a nivel de inflamación (células monocíticas THP-1) y disfunción endotelial (células endoteliales de aorta humana; HAEC), respectivamente. Segunda, optimizar el volumen sanguíneo caracterizando el perfil de metabolitos acuosos y lipídicos, la composición de ácidos grasos, la detección de subclases de lipoproteínas y de polifenoles en plasma y glóbulos rojos. El extracto de cacahuete ejerce efectos anti-inflamatorios mediante la inhibición de la proteín

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46

Akinleye, I. O. "The effect of water activity on the heat resistance of Salmonella typhimurium." Thesis, University of Reading, 1994. http://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.308566.

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47

Nino, Maria Eugenia Ramos. "Quantitative and mechanistic studies of the effect of phenols on foodborne bacteria." Thesis, University of Surrey, 1996. http://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.320905.

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48

Gaddamu, Suhasini. "Effect of fat content on the sensory thresholds and the headspace release of five strawberry flavor compounds /." free to MU campus, to others for purchase, 2003. http://wwwlib.umi.com/cr/mo/fullcit?p1418021.

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49

Wang, Shin-Chwen. "In Vitro Study of Bifidogenic Effect of Galacto-Oligosaccharides." The Ohio State University, 2007. http://rave.ohiolink.edu/etdc/view?acc_num=osu1420731230.

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50

Yassine, Rami. "Mercury Bioavailability in Traditional Food and the Effect of Selenium." Thesis, Université d'Ottawa / University of Ottawa, 2017. http://hdl.handle.net/10393/36037.

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Methylmercury (MeHg) is a potent neurotoxin capable of crossing the blood-brain barrier causing a profound negative impact on the central nervous system. After its release, Hg may be transported worldwide and eventually deposited in colder Arctic regions. Exposure of Aboriginal communities to MeHg occurs primarily through the consumption of traditional food. Dietary exposure studies are conducted using the total concentration of mercury in the food multiplied by the food consumption rate. This method does not take into account the oral bioavailability of Hg. Therefore, this study determines th

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