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Tesis sobre el tema "Lite foods"

Autor: Grafiati
Publicado: 4 de junio de 2021
Última modificación: 20 de febrero de 2023

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1

Ross, Dianne S., of Western Sydney Hawkesbury University, and Faculty of Science and Technology. "Development of biscuits with reduced levels of sugar and fat." THESIS_FST_xxx_Ross_D.xml, 1996. http://handle.uws.edu.au:8081/1959.7/28.

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The market drive to develop lite foods in Australia. Extensive research has been conducted in the area of dairy products and processed meats. Some research has been carried out on cookies, crackers and cakes, whilst little has been done on plain sweet biscuits. As plain sweet biscuits have a considerable share of the Australian biscuit market, the potential for reducing sugar and fat in this variety was investigated. The functional properties of polydextrose as a sugar and a fat replacer were also determined. Replacements of up to 100% sugar and 50% fat were separately achieved using polydextr
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2

Ross, Dianne S. "Development of biscuits with reduced levels of sugar and fat." Thesis, View thesis, 1996. http://hdl.handle.net/1959.7/uws:28.

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The market drive to develop lite foods in Australia. Extensive research has been conducted in the area of dairy products and processed meats. Some research has been carried out on cookies, crackers and cakes, whilst little has been done on plain sweet biscuits. As plain sweet biscuits have a considerable share of the Australian biscuit market, the potential for reducing sugar and fat in this variety was investigated. The functional properties of polydextrose as a sugar and a fat replacer were also determined. Replacements of up to 100% sugar and 50% fat were separately achieved using polydextr
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3

Chevalier, Natacha. "'Rationing has not made me like margarine' : food and Second World War in Britain : a Mass Observation testimony." Thesis, University of Sussex, 2016. http://sro.sussex.ac.uk/id/eprint/63978/.

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This thesis enhances our understanding of the British Kitchen Front through the examination of primary sources from Mass Observation Archive. It illuminates the everyday life of civilians, the impact of the war food restrictions on their eating habits and practices, but also on their perspectives and behaviours. Moreover, it argues that while the food practices of these civilians were modified by the wartime rationing and food scarcity, other factors of influence, namely social class, personal and familial circumstances and time were critical regarding eating habits, food choice and priorities
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4

Mattsson, Berit. "Environmental life cycle assessment (LCA) of agricultural food production /." Alnarp : Swedish Univ. of Agricultural Sciences (Sveriges lantbruksuniv.), 1999. http://epsilon.slu.se/avh/1999/91-576-5734-3.pdf.

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5

Essaka, David Christian. "Reversed-Phase HPLC Determination of Cholesterol in Food Items." Digital Commons @ East Tennessee State University, 2007. https://dc.etsu.edu/etd/2034.

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Cholesterol is a fat-like molecule found among lipids in animal (including human) tissues. It is needed for maintaining good health. However, health issues have been raised because of the strong correlation between high levels of cholesterol in the body and cardiovascular disease. An HPLC method for quantitative determination of cholesterol in foods is presented. This involves a C-18 stationary phase using a 70:30 methanol: 2-propanol mobile phase with an UV detector set at 212 nm. The method showed linearity in the range 5.0 to 100.0 μg/mL and also good reproducibility with relative standard
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6

Zgonc, Emma. "Life, Food, and Appalachia." Ohio University Honors Tutorial College / OhioLINK, 2021. http://rave.ohiolink.edu/etdc/view?acc_num=ouhonors1618852289908274.

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7

Orozco, Rosalie. "Livin' the Food Life, LLC." Thesis, California State University, Long Beach, 2015. http://pqdtopen.proquest.com/#viewpdf?dispub=1595791.

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<p> The food industry has experienced changes in the past several years that include the awareness of food choices. Recently, national advertising campaigns have focused on efforts to increase the public awareness of healthy food choices and calorie intake. The healthy food choice campaigns may prove to be effective with a specific population. However, research studies revealed that residents living in disadvantaged areas lacked the income and/or transportation to access the healthy food options. </p><p> The intent of the Livin&rsquo; the Food Life, LLC organic mobile market/caf&eacute;
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8

Gibson, Michael W. "Physico-chemical and shelf-life between baked and extruded pet foods." Thesis, Kansas State University, 2015. http://hdl.handle.net/2097/20410.

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Master of Science<br>Grain Science and Industry<br>Sajid Alavi<br>The U.S. pet food market was approximately worth $22 billion in 2013. Further growth is predicted at a pace faster than most major human food product categories. More than 60% of pet food products are processed using extrusion, and a significant proportion is produced using baking. However, research is lacking on fundamental process and product differences between extrusion and baking. The current study focuses on this aspect and also in-depth characterization of process and product quality. Three iso-nutritional diets were form
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9

Hongu, Nobuko, Chiayi Tsui, and Jamie M. Wise. "Dairy Foods: Providing Essential Nutrients & Promoting Good Health Throughout Life." College of Agriculture, University of Arizona (Tucson, AZ), 2014. http://hdl.handle.net/10150/336564.

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Revised and changed the title; Originally Published: 2009<br>4 pp.<br>Dairy foods including milk, yogurt, cheese, and fortified soymilk provide nine essential nutrients that both children and adults can enjoy. The Dietary Guidelines for Americans recommend consuming 3 cups per day of fat-free (skim), reduced fat (2%), low fat (1%), or equivalent milk products for healthy adults and children 9 years of age and older. We describe healthy ways to incorporate daily foods into the diet. Delicious and easy recipes using skim milk are also included.
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10

Larsen, Ross Allen Andrew. "Food Shelf Life: Estimation and Experimental Design." Diss., CLICK HERE for online access, 2006. http://contentdm.lib.byu.edu/ETD/image/etd1315.pdf.

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11

Kometa, Nsanyi. "On-line sample preparation for food analysis." Thesis, University of Hull, 1994. http://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.262428.

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12

Desai, Renoo. "Transmission line modelling of heating in a domestic microwave oven." Thesis, University of Nottingham, 1991. http://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.303126.

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13

Eklund, Gunilla. "Cadmium in newborns : bioavailability from infant food studied in a rat pup, a piglet and a human intestinal cell line model /." Uppsala : Dept. of Pharmacology and Toxicology, Swedish Univ. of Agricultural Sciences, 2003. http://epsilon.slu.se/v164.pdf.

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14

Sivars, Becker Lena. "Food and Parasites – Life-history Decisions in Copepods." Doctoral thesis, Uppsala : Acta Universitatis Upsaliensis : Univ.-bibl. [distributör], 2004. http://urn.kb.se/resolve?urn=urn:nbn:se:uu:diva-4268.

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15

Monreal, Clark Alexander Cary. "The mobile life of food and drink packaging." Thesis, University of Newcastle upon Tyne, 2014. http://hdl.handle.net/10443/2742.

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Packaging is a largely neglected object of enquiry in Human Geography and, indeed, the social sciences more broadly. Yet it forms a crucial element of almost all food systems and without such mundane objects these food systems would fail or function very differently. In turn, food systems, which rely on the continuous flow of packaging and food, are vital for enabling our increasingly mobile lives. This thesis thus investigates the multiple mobilities associated with food and drink packaging. The study forms part of a wider ‘mobilities turn’ in the social sciences and is structured in two part
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16

Dial, Lauren Ann. "Are Fruit Snacks Like Fruit? Children's and Parents' Evaluations of Deceptive Packaged Foods." Bowling Green State University / OhioLINK, 2021. http://rave.ohiolink.edu/etdc/view?acc_num=bgsu1617378849140852.

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17

Adolfsson, Päivi. "Food Related Activities and Food Intake in Everyday Life among People with Intellectual Disabilities." Doctoral thesis, Uppsala universitet, Institutionen för kostvetenskap, 2010. http://urn.kb.se/resolve?urn=urn:nbn:se:uu:diva-131328.

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The aim of this thesis was to study food, eating and meals in the everyday life of 32 women and men with intellectual disabilities (IDs) who require varying levels of supervision. They lived in supported living (rather independently) or group homes in community-based home-like settings. Observations during 3 days, assisted food records and anthropometric measurements were used to collect data. Dietary intake on the group level showed a varied diet and sufficient intake of all micronutrients, but a low dietary fibre intake. On the individual level, inadequate intake of micronutrients was observ
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18

Grutzmacher, Stephanie Kristen. "Influence of food-related life skills on food security of rural, low-income families." College Park, Md. : University of Maryland, 2004. http://hdl.handle.net/1903/1463.

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Thesis (M.S.) -- University of Maryland, College Park, 2004.<br>Thesis research directed by: Dept. of Family Studies. 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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19

Fang, Zhou. "Effects of Carboxymethyl-Lysine in Heat Processed Foods on the Plasma Metabolome in Mice." DigitalCommons@USU, 2016. https://digitalcommons.usu.edu/etd/4752.

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The effect of dietary carboxymethyl-lysine (CML) on the metabolite profile of plasma was investigated. Mice were fed one of five diets including: AIN93 diet (negative control), a 45% kcal from fat Diet Induced Obesity diet (DIO; positive control); CML0, Total Western Diet (TWD) with low CML; CML1, TWD with medium CML, and CML2, TWD with high CML. In addition, plasma glucose across the five diet groups was also quantitatively measured in this study. According to the results, 93 compounds were detected in the mouse plasma samples using Gas Chromatography-Mass Spectrometry (GC-MS). Among all 93 d
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20

Solt, George Sekine. "Taking ramen seriously food, labor, and everyday life in modern Japan /." Diss., [La Jolla] : University of California, San Diego, 2009. http://wwwlib.umi.com/cr/ucsd/fullcit?p3356135.

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Thesis (Ph. D.)--University of California, San Diego, 2009.<br>Title from first page of PDF file (viewed June 15, 2009). Available via ProQuest Digital Dissertations. Vita. Includes bibliographical references (p. 236-242).
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21

Hanisi, Nosipho. "Nguni fermented foods: working with indigenous knowledge in the Life Sciences: a case study." Thesis, Rhodes University, 2007. http://hdl.handle.net/10962/d1008372.

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This study examines learning interactions around indigenous ways of knowing associated with fermented grain foods (the making of umqombothi) and the concept of alcoholic fermentation in the Grade 11 Life Sciences curriculum. As an environmental education study it also investigates the cultural significances of the fermented grain food and how learners might make better lifestyle choices. The inclusion of indigenous ways of knowing in the Life Sciences curriculum (FET band) created spaces and opportunities for the use of both knowledge's in sociocultural context and the structured propositions
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22

Smith, Julie K. "The everyday life of food : the cultural economy of the traditional food market in England." Thesis, University of Gloucestershire, 2011. http://eprints.glos.ac.uk/3261/.

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Rapid transformation in the food retail supply system, accompanied by rational economic efficiency, has marginalized the role that traditional markets play in the UK food distribution system. Yet these markets survive, some even thrive, implying that traditional food markets cannot be defined simply in terms of their distribution function. Traditional food markets are part of the surrounding food retail environment and whether they survive or thrive is dependent on wider economic and societal dynamics and change. This thesis links the micro-level activities of traditional food market exchange
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23

Crossman, Sarah D. ""Tastes Like Home": Women Performing Immigrant Identity through Food." Fogler Library, University of Maine, 2006. http://www.library.umaine.edu/theses/pdf/CrossmanSD2006.pdf.

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24

Simpson, Marian V. "Shelf life and microbiological safety studies on minimally processed, refrigerated "sous-vide" products." Thesis, McGill University, 1993. http://digitool.Library.McGill.CA:80/R/?func=dbin-jump-full&object_id=41134.

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Previous results indicated that lactic acid bacteria (LAB) and Bacillus spores were the predominant spoilage microorganisms in minimally processed products after 35 days storage at 15$ sp circ$C. Furthermore, most packages were swollen due to carbon dioxide production by the LAB. The fact that spores survived mild heat treatment is of concern since it implies that other more pathogenic spores, e.g. Clostridium botulinum would also survive and may pose a public health problem in products stored at 15$ sp circ$C. As such, the influence of combination treatments (viz., mild heat processing treatm
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25

Rodgers, Svetlana. "Development of a bio-preservation method for extended shelf-life cook-chill systems /." View thesis, 2003. http://library.uws.edu.au/adt-NUWS/public/adt-NUWS20030721.150526/index.html.

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Thesis (PhD) -- University of Western Sydney, 2003.<br>"A thesis submitted for degree of Doctor of Philosophy, Centre for Advanced Food Research, School of Science, Food & Horticulture, University of Western Sydney, Hawkesbury campus, Richmond, Australia, January 2003" Bibliography: leaves 199-227.
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26

Gray, Morgan. "Evaluation of oxidized rendered protein meals in pet foods." Thesis, Kansas State University, 2015. http://hdl.handle.net/2097/20379.

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Master of Science<br>Grain Science and Industry<br>Greg Aldrich<br>Rendered protein meal is an important source of dietary protein and fat in pet food. However, fats in rendered meals can oxidize rapidly if not protected. The most common measurement of oxidation is the peroxide value (PV), but the analysis is highly variable. Additionally, the incorporation of oxidized protein further shortens its shelf life. Therefore, our objectives were to evaluate methods to measure fat quality in rendered protein meals and to determine the effect of increasingly oxidized protein meals on the shelf life of
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27

Stutter, Natalia. "The social life of street food : exploring the social sustainability of street food in Hanoi, Vietnam." Thesis, Cardiff University, 2017. http://orca.cf.ac.uk/102982/.

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This research explores the social life of street food in Hanoi, Vietnam, using a conceptual framework of social sustainability. Although the economic benefits of street vending are widely recognised, little attention has previously been paid to the social aspects. Focusing specifically on the selling of street food through the lens of social sustainability, this research develops a conceptual framework from the literature. The framework comprised eight key themes: social justice, quality of life and well-being, participation, safety and security, social interactions and social networks, social
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28

Rodgers, Svetlana. "Development of a bio-preservation method for extended shelf-life cook-chill systems." Thesis, View thesis, 2003. http://handle.uws.edu.au:8081/1959.7/23237.

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Extended shelf-life cook-chill meals can pose a potential risk of botulism if they are subjected to a temperature abuse. Spores of group II non-proteolytic Clostridium botulinum can survive the mild heat treatment typically given to these products and can grow at refrigeration temperatures. To circumvent this safety issue, existing preservation methods can either affect the sensory properties of these foods or damage their image. Therefore, additional natural preservation hurdles are needed. Thus, the aim of this study was to develop a novel bio-preservation method based on the principle of an
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29

Tyrer, Helen Linsey. "The effect of storage temperature on the measured predicted shelf life of chilled prepared foods." Thesis, Manchester Metropolitan University, 1998. http://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.266441.

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30

Kurt, Esra. "Associations between lipid composition, shelf life and sensory quality in ruminant meats." Thesis, University of Bristol, 1999. http://hdl.handle.net/1983/a77d9a0c-f888-4650-b6b8-7c1b8f5cee45.

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31

Tomko, Kristen M. "Understanding Food Choices of Cincinnati Women: A Life-course Perspective." University of Cincinnati / OhioLINK, 2015. http://rave.ohiolink.edu/etdc/view?acc_num=ucin1448037533.

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32

Plastow, Nicola Ann. "Food activities and the maintenance of identity in later life." Thesis, Brunel University, 2014. http://bura.brunel.ac.uk/handle/2438/10893.

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Background: Participating in meaningful activities, and maintaining identity, are each embedded within best practice guidelines to improve mental well-being among older adults in the United Kingdom. Food plays a part in many meaningful activities that are important to health and wellbeing. Although there is moderate evidence that participating in food activities contributes to identity maintenance and change, only six studies include British older adults. Aim: To explore the relationship between food activities and identity maintenance among community-living older adults in West London. Method
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33

Fornaro, Elisabeth Grace. ""It's Like Professional Food": Sustaining Urban Educators Through Service-Learning." Diss., Temple University Libraries, 2018. http://cdm16002.contentdm.oclc.org/cdm/ref/collection/p245801coll10/id/497461.

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Urban Education<br>Ph.D.<br>This dissertation examined the assumptions and motivations that shape teachers’ participation in a service-learning practice and community of practice and how their participation affects their professional practice and identity. Framed by Santoro’s (2013) model of teacher integrity, defined as an educators’ ability to teach in alignment with their commitments, it presents an understanding of challenges to participants’ integrity, and how they mitigate those challenges. Heuristically, this project can be understood as the study of two components conducted using an et
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34

Walker, Steven James. "Yersinia enterocolitica and Yersinia enterocolitica-like bacteria in milk." Thesis, Queen's University Belfast, 1986. http://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.254247.

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35

Ovando, Sejas María Lourdes. "Development and Biological Assessment of Fortified Foods with Andean Tubercles in the Candelaria Area." BYU ScholarsArchive, 1998. https://scholarsarchive.byu.edu/etd/5413.

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Development and Biological Assessment of Fortified Foods with Andean Tubercles and other products in the Candelaria Area. An alimentation survey was carried out in the Rodeo Alto-Candelaria zone, a producing region of tubercle andinos, and a list was made of available products and other products which are a part of the local diet. With the list as the basis, 12 mixes were formed, combining tubercle (potato, goose, papalisa), cereals (quinoa, corn, and wheat) and legumes (tarhui, bean, and peanut). These mixes were submitted to a chemical and biological analysis, which indicated an increase in
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36

Booker, Hilary B. "A Poetics of Food in the Bahamas: Intentional Journeys Through Food, Consciousness, and the Aesthetic of Everyday Life." Antioch University / OhioLINK, 2017. http://rave.ohiolink.edu/etdc/view?acc_num=antioch1497541343781255.

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37

Sieti, Natalia. "Life cycle environmental and economic sustainability in the baby food sector." Thesis, University of Manchester, 2018. https://www.research.manchester.ac.uk/portal/en/theses/life-cycle-environmental-and-economic-sustainability-in-the-baby-food-sector(f098fc2e-6148-443c-b374-16fb506730d3).html.

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This research addresses life cycle environmental and economic sustainability in the baby food sector. In the UK, this sector has been growing rapidly, expanding by around 30% between 2009 and 2014, by which time it was worth an estimated £181 million per year. This growth sits within a context of high emissions from the food sector: in 2015, UK net GHG emissions were estimated to be 496 million tonnes (Mt) and the domestic food chain was responsible for 115 Mt CO2 eq. emissions. However, within this overall food chain, very little is known about the sustainability of the baby food sector, wi
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38

Beiswenger, Lisa Marie. "“Bringing People Together Around Food”: The Social Life of Findlay Market." The Ohio State University, 2019. http://rave.ohiolink.edu/etdc/view?acc_num=osu156518025893216.

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39

Stockslager, Tess Rebecca. ""Life wants padding" food, eating, and bodies in George Eliot's novels /." Lynchburg, Va. : Liberty University, 2009. http://digitalcommons.liberty.edu.

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40

Hambly, Rachel. "Working patterns and food behaviour within the context of family life." Thesis, Sheffield Hallam University, 2002. http://shura.shu.ac.uk/19747/.

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In recent years, there has been concern about the impact of work on family life, particularly the effect that current working patterns may have on food behaviour (food provision, food consumption and eating patterns) within the home. Increased female employment and long working hours may affect family functioning though little has been done to model any association. There is evidence of less food preparation within the home, increased consumption of convenience products and fragmented meal times. In addition lack of time, irregular working hours and busy lifestyle have been identified as barri
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41

Mohammadbeygy, Tina. "Shelf life extension of preformed pizza using ultraviolet light." Thesis, McGill University, 2014. http://digitool.Library.McGill.CA:80/R/?func=dbin-jump-full&object_id=123317.

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Mold is a common post-processing contaminant in pizza. Since contamination could occur in post-baking process, other safety barriers in addition to packaging are needed to ensure the continued safety of preformed pizza. The present research investigated the use of pulsed UV-light for the purpose of decontaminating Penicillium roqueforti on the surfaces of agar media, bread and preformed pizza. In the first step in the present study, the spatial distribution of pulsed UV-light was investigated. The Petri plates inoculated with Penicillium roqueforti were treated for10 min in the first three eff
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42

Nagalingam, Thevaki. "The application of combined preservation techniques to maintain the quality and extend the shelf life of avocado." Thesis, University of Reading, 1993. http://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.332005.

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43

Maciel, Érika da Silva. "Qualidade de vida: análise da influência do consumo de alimentos e estilo de vida." Universidade de São Paulo, 2006. http://www.teses.usp.br/teses/disponiveis/11/11141/tde-13112006-092423/.

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A qualidade de vida dos indivíduos é influenciada por diversos fatores, entre os quais merecem destaques os hábitos alimentares e o nível de atividade física. A compreensão da relação entre os componentes que exercem influência na qualidade de vida é importante para avaliação e definição de tratamentos, especialmente para a elaboração de estratégias de prevenção. Esta pesquisa teve como objetivo a análise da qualidade de vida, consumo alimentar e prática de atividade física, tendo como base amostra (n = 303) de integrantes da comunidade do Campus \"Luiz de Queiroz\".Os dados foram obtidos por
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44

Quinn, Adam Robert. "Isothermal Inactivation of Salmonella, Listeria monocytogenes, and Enterococcus faecium NRRL-B 2354 in Peanut Butter, Powder Infant Formula, and Wheat Flour." BYU ScholarsArchive, 2020. https://scholarsarchive.byu.edu/etd/8452.

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Pathogens in low-moisture foods are an emerging food safety concern due to increased survival and thermotolerance in matrices with low water activity. However, limited data is publicly available for the thermotolerance of Listeria monocytogenes, Salmonella spp., and Enterococcus faecium NRRL B-2354 (a Salmonella surrogate). The aims of this study were to identify differences in thermal inactivation rates between these organisms in three different low-moisture foods. Three model low-moisture foods (peanut butter, powder infant formula, and wheat flour) were inoculated with either E. faecium, a
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45

Warren, Meredith. "'Like dew from heaven:' : honeycomb, religious identity, and transformation in Joseph and Aseneth." Thesis, McGill University, 2006. http://digitool.Library.McGill.CA:80/R/?func=dbin-jump-full&object_id=99397.

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This thesis examines the construction of identity in the pseudepigraphic novel Joseph and Aseneth by means of discussions of conversion, food ritual, and genre. Each of these is invaluable for interpreting the meaning and significance of the honeycomb scene in which Aseneth is transformed. The interaction of a ritual of eating, angelic visits, and the medium of genre for expressing transformation presents a window through which to view identity in the ancient world. This project explores how the shared symbolic knowledge of the ancient world informs the literary presentation of Aseneth's trans
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46

Lütke, Entrup Matthias. "Advanced planning in fresh food industries : integrating shelf life into production planning /." Heidelberg ; New York : Physica-Verlag, 2005. http://www.springerlink.com/content/978-3-7908-1592-4.

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47

Mackenzie, Heather Elizabeth. "Measuring the health-related quality of life of teenagers with food-hypersensitivity." Thesis, University of Portsmouth, 2009. http://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.500343.

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A disease-specific HRQL measure is essential to evaluate the impact of interventions on the HRQL of teenagers with FHS, who are coping with increasing responsibility for their FHS. However, there is no such measure for teenagers with FHS living in the UK. Hence, the aims of this research were to (i) describe the personal experiences of teenagers with FHS (ii) develop a disease-specific HRQL measure for this group and (iii) evaluate the reliability and validity of the HRQL measure.
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48

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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Zhang, Dong. "Chemical Composition, Probiotic Survivability and Shelf Life Studies of Symbiotic Buttermilk." ScholarWorks @ UVM, 2015. http://scholarworks.uvm.edu/graddis/369.

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Cultured buttermilk is becoming popular as an ingredient for bakery applications and for direct consumption in the U.S.. The objective of this study was to develop a symbiotic cultured buttermilk, containing inulin as a prebiotic and the probiotics Lactobacillus acidophilus and Bifidobacterium spp. The cultured buttermilk was prepared using a commercial mesophilic starter CHN22 (Lactococcus lactis subsp. cremoris, Lactococcus lactis subsp. lactis, Leuconstoc mesenteorides subsp. cremoris, Lactococcus lactis subsp. lactis biovar diacetylactis) and the probiotics. The control buttermilk was prep
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50

Bennett, Rosario. "Like Daughter, Like Mother? A Closer Look at School Policy Implications on Child & Adult Consumption Behavior." Scholarship @ Claremont, 2016. http://scholarship.claremont.edu/scripps_theses/782.

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Obesity and overweight attributable deaths together are the second highest cause of death in the United States, according to the National Institute of Health. Obesity, diabetes, and heart disease also have an enormous economic cost to the American government and its citizens due to the rising cost of health care. The medical community agrees that preventive care, particularly diet, plays a crucial role in solving this health crisis. The Healthy, Hunger Free Kids Act of 2010 drastically changed the requirements of the National School Lunch Program in order to increase nutrition in school lunche
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