Дисертації з теми "Food component"
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Farahnaky, Asgar. "Food storage : changes to the protein component." Thesis, University of Nottingham, 2003. http://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.288786.
Повний текст джерелаEltayeb, M. "Electrohydrodynamic spraying techniques for food ingredient component nanocapsulation." Thesis, University College London (University of London), 2015. http://discovery.ucl.ac.uk/1470546/.
Повний текст джерелаSievers, Steven [Verfasser]. "Component-resolved diagnostics of food-allergy / Steven Sievers." Berlin : Freie Universität Berlin, 2016. http://d-nb.info/1121013538/34.
Повний текст джерелаStedman, John. "Pulsed nuclear magnetic resonance studies of flour component doughs." Thesis, Oxford Brookes University, 1990. http://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.277917.
Повний текст джерелаFink, Patrick. "Food quality and food choice in freshwater gastropods field and laboratory investigations on a key component of littoral food webs." Berlin Logos-Verl, 2005. http://deposit.ddb.de/cgi-bin/dokserv?id=2788034&prov=M&dok_var=1&dok_ext=htm.
Повний текст джерелаFink, Patrick. "Food quality and food choice in freshwater gastropods : field and laboratory investigations on a key component of littoral food webs /." Berlin : Logos-Verl, 2006. http://deposit.ddb.de/cgi-bin/dokserv?id=2788034&prov=M&dok_var=1&dok_ext=htm.
Повний текст джерелаDefernez, Marianne. "Methods based on principal component analysis of mid-infrared spectra : a new approach for the classification and authentication of fruit products." Thesis, University of East Anglia, 1996. http://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.309908.
Повний текст джерелаHesley, Christina Challed. "TARGETING FOOD SELECTIVITY IN YOUNG CHILDREN IN A PRESCHOOL CLASSROOM USING A MULTI-COMPONENT TREATMENT PACKAGE." UKnowledge, 2019. https://uknowledge.uky.edu/edsrc_etds/77.
Повний текст джерелаMiller, Jessica A. "Bioavailability and Disposition of the Bioactive Food Component D-Limonene, and Implications for Breast Cancer Prevention." Diss., The University of Arizona, 2010. http://hdl.handle.net/10150/194072.
Повний текст джерелаDíaz, Gómez Joana. "High-carotenoid maize as feed and food component: mycotoxin contamination, thermal processing, bioavailability and poultry meat production." Doctoral thesis, Universitat de Lleida, 2017. http://hdl.handle.net/10803/405891.
Повний текст джерелаEl maíz HC (del inglés high-carotenoid) fue modificado genéticamente para acumular altos niveles de carotenoides, utilizando como base un maíz blanco sudafricano (M37W). Durante tres cosechas consecutivas (2013, 2014 y 2015), se cultivó el maíz HC y su línea isogénica (M37W) en un campo experimental en Lleida (Cataluña, noreste de España). Fusarium spp. infectó la mayoría de granos de maíz de ambos tipos, lo que originó que se diera contaminación por fumonisinas en ambas variedades de maíz en todos los años de estudio, aunque la proporción de granos contaminados fue sustancialmente mayor en el maíz M37W. El maíz cosechado cada año también sirvió como materia prima para elaborar piensos a base de maíz y productos derivados del maíz. Los pollos alimentados con la dieta HC tuvieron parámetros de productividad y salud similares a los pollos alimentados con las dietas M37W y comercial (con pigmentos), y también desarrollaron una pigmentación similar a los pollos alimentados con la dieta comercial (con pigmentos). Los carotenoides provitamina A del maíz HC fueron biodisponibles, al menos en la misma medida que en los aditivos sintéticos y naturales, y contribuyeron a los niveles de retinol hepático en pollos. La carne obtenida de pollos alimentados con la dieta HC tuvo una buena calidad y vida útil sensorial, así como una pigmentación amarilla-anaranjada de larga duración. Por último, los purés elaborados con maíz HC han demostrado no sólo conservar el contenido inicial de carotenoides, sino también aumentarlo debido a la extracción de carotenoides de la matriz alimenticia.
High-carotenoid (HC) maize was genetically engineered to accumulate high levels of carotenoids, using as a basis a South African white maize (M37W). During three consecutive harvest seasons (2013, 2014 and 2015), HC maize and its near isogenic line (M37W) were cultivated in an experimental field in Lleida (Catalonia, Northeastern Spain). Fusarium spp. infected most maize kernels, subsequently, fumonisin contamination was found in both maize varieties in all the years of study, but the proportion of contaminated grains was substantially higher in the M37W maize. Maize grains harvested each year also served as raw material to elaborate maize-based feed and maize-derived products. Chickens fed on the HC diet had similar productivity and health parameters to those fed on the M37W and commercial (plus color additives) diets, and they also developed similar pigmentation to those fed on the commercial (plus color additives) diet. Provitamin A carotenoids from HC maize were bioavailable, at least to the same extent than in synthetic and natural additives, and contributed to liver retinol levels in chickens. Meat obtained from chickens fed on the HC diet had a good quality and sensory shelf life as well as a long-lasting golden pigmentation. Finally, HC maize-based porridges showed not only to preserve the initial carotenoid content, but also to enhance it due to the carotenoid extractability from the food matrix.
Obray, Hali King. "The Development, Implementation, and Assessment of a Home Component to the FIT Game Healthy Eating Program." DigitalCommons@USU, 2019. https://digitalcommons.usu.edu/etd/7494.
Повний текст джерелаGust, Deborah Anne. "An investigation of the role of uncertainty in the choice component of foraging in a captive group of chimpanzees (Pan troglodytes)." Diss., Georgia Institute of Technology, 1987. http://hdl.handle.net/1853/29359.
Повний текст джерелаHollar, Carol M. "Estimation of Selected Milk Protein Genetic Variants by Multi-Component Analysis of Amino Acid Profiles." DigitalCommons@USU, 1992. https://digitalcommons.usu.edu/etd/5390.
Повний текст джерелаHunter, Alison F. (Alison Fiona). "Synchrony with host leaf emergence as a component of population dynamics in lepidopteran folivores." Thesis, McGill University, 1991. http://digitool.Library.McGill.CA:80/R/?func=dbin-jump-full&object_id=70287.
Повний текст джерелаBevan, Stacy Lyn. "A Sensory-Based Multi-Component School-Based Nutrition Intervention Among Fifth-Grade Students." DigitalCommons@USU, 2011. https://digitalcommons.usu.edu/etd/1036.
Повний текст джерелаPinto, Adena. "The Landscape of Food and Beverage Advertising to Children and Adolescents on Canadian Television." Thesis, Université d'Ottawa / University of Ottawa, 2020. http://hdl.handle.net/10393/41408.
Повний текст джерелаEngelbrecht, Paulina. "Near infrared hyperspectral imaging as detection method for pre-germination in whole wheat, barley and sorghum grains." Thesis, Stellenbosch : University of Stellenbosch, 2011. http://hdl.handle.net/10019.1/6518.
Повний текст джерелаENGLISH ABSTRACT: The use of near infrared (NIR) hyperspectral imaging for distinguishing between pre-germinated and non pre-germinated barley, wheat and sorghum kernels and, the effect of kernel shape on hyperspectral images, have been investigated. Two sample sets were imaged. The first sample set was divided into six subsets; these subsets were treated with water and left to pre-germinate for different times (0, 6, 9, 12, 18 and 24 hrs). Subset viability was determined with the tetrazolium test. The second sample set was divided into seven subsets, treated with water and left to pre-germinate for 0, 3, 6, 9, 12, 18, 24 or 30 hrs. Individual kernel viability was determined with the tetrazolium test. NIR hyperspectral images were acquired using two different SisuCHEMA hyperspectral imaging systems. The first system acquired images with a 150 9m spatial resolution (first sample set) and the second system acquired images with a 30 9m spatial resolution (second sample set). Principal component analysis (PCA) was performed and a distinction between pre-germinated and non pre-germinated kernels was illustrated in PCA score images. Loading line plots showed that the main compounds contributing to spectral variation were starch, water and protein. These compounds were related to starch and protein hydrolysis. The distinction between pre-germinated and non pre-germinated kernels observed in the 30 9m spatial resolution images indicated NIR hyperspectral imaging was perhaps sensing incomplete endosperm degradation. Some kernels determined as pre-germinated by the tetrazolium test had the same chemical composition according to the score image as non pre-germinated kernels in the 30 9m spatial resolution images. A partial least squares discriminant analysis (PLS-DA) model with two classes (pre- germinated and non pre-germinated) was developed for each of the cultivars of the first sample set. The two classes were assigned in principal component (PC) 1 vs. PC 5 score plots. The model created for the barley cultivars resulted in excessive false positives and false negatives. The prediction results of wheat cultivars revealed that the model had a classification rate of 81% for the non pre-germinated class and 93% for the pre-germinated class. The sorghum prediction results revealed that the model correctly predicted 97% of the non pre-germinated class and 93% of the pre-germinated class. Two different PLS-DA models were developed for one image of each cultivar of the 30 9m spatial resolution images. The first model was developed by assigning each kernel in the score image and the second model was developed by assigning pixels in the score plot to either the pre- germinated or non pre-germinated class. Model 1 resulted in excessive false negatives. Model 2 resulted in excessive false positives. The differences between pre-germinated and non pre-germinated kernels were only observed in higher (PC 5 and 6) order PCs of the 150 9m spatial resolution images. The lower (PCs 1 to 4) order PCs (of each commodity) were subsequently examined with the aid of classification gradients. Kernel shape effects were observed in these PCs. The use of NIR hyperspectral imaging for distinguishing between pre-germinated and non pre-germinated grain kernels shows promise.
AFRIKAANSE OPSOMMING: Die gebruik van naby infrarooi (NIR) hiperspektrale beeld-analise is geëvalueer om onderskeid te tref tussen voor-ontkiemde en nie-voor-ontkiemde gars, koring en sorghum korrels. Die effek van korrelvorm op hiperspektrale beelde is ook geëvalueer. Die eerste stel graan-monsters is gebruik vir 150 9m ruimtelike resolusie beelde en die tweede stel is gebruik vir 30 9m ruimtelike resolusie beelde. Die eerste kultivar stel is verdeel in ses sub-stelle en met gedistilleerde water behandel vir 0, 6, 9, 12, 18 en 24 hr. Sub-stel lewensvatbaarheid is met die tetrazolium toets vasgestel. Elke kultivar in die tweede stel is in sewe sub-stelle verdeel en is vir 0, 3, 6, 9, 12, 18, 24 of 30 hr geïnkubeer. Individuele korrel lewensvatbaarheid is met die tetrazolium toets vasgestel. NIR hiperspektrale beelde is verkry deur gebruik te maak van twee verskillende SisuCHEMA kameras. Die verskillende kameras is gebruik om verskillende resolusie (30 en 150 9m ruimtelike resolusie) beelde te verkry. Hoofkomponent analise (HKA) is uitgevoer en ’n verskil tussen voor- ontkiemde en nie-voor-ontkiemde korrels is waargeneem in die 150 9m ruimtelike resolusie beelde. HK ladings stippe het water, stysel en proteïene uitgesonder as die verbindings wat bydrae het tot spektrale variasie. ’n Verskil tussen die voor-ontkiemde korrels en nie-voor-ontkiemde korrels is ook gesien vir die 30 9m ruimtelike resolusie beelde. Dit is egter ook waargeneem dat sommige korrels as voor-ontkiem bepaal is deur die tetrazolium toets, maar dié korrels het dieselfde chemiese samestelling volgens die punte beeld as nie-voor-ontkiemde korrels. Onvolledige endosperm hidrolise is ’n moontlike verduideliking vir die verskynsel. Die verbindings wat bygedra het tot die variasie is water, stysel en proteïene. ’n Parsiële kleinste kwadrate diskriminant analise (PKW-DA) model met twee klasse is ontwikkel vir elke kultivar van die 150 9m ruimtelike resolusie beelde. Die klasse is aangewys in the punte stip. Die model met die hoogste variasie in Y is gekies om die ander kultivars van dieselfde kommoditeit te voorspel. The PKW-DA resultate vir die gars kultivars het getoon dat die model vals positiewes en vals negatiewes opgelewer het. Die koring PKW-DA model het ’n klassifikasie koers van 81% vir die nie-voor-ontkiemde klasse en 93% vir die voor-ontkiemde klasse opgelewer. The PKW-DA resultate vir sorghum het getoon dat die model ’n klassifikasie koers van 97% vir die nie-voor-ontkiemde klasse en 93% vir die voor-ontkiemde klasse opgelewer. Twee verskillende PKW-DA modelle is ontwikkel vir elke beeld van elke kultivar van die 30 9m ruimtelike resolusie beelde. Die eerste model is ontwikkel deur elke korrel in die punte beeld aan te wys tot een van twee klasse en die tweede model is ontwikkel deur die beeldelemente in die punte stip tot een van twee klasse toe te skryf. Model 1 het vals negatiewes opgelewer en model 2 vals positiewes. Die verskille tussen die nie-voor-ontkiemde en voor-ontkiemde korrels is eers verduidelik in hoër orde HK van die 150 9m ruimtelike resolusie beelde. Die laer orde HK is dus ondersoek vir hul bydrae tot spektrale variasie met die hulp van klassifikasie gradiënte. Korrel vorm effekte is waargeneem. Die gebruik van NIR hiperspektrale beelding om onderskeid te tref tussen voor-ontkiemde en nie-voor-ontkiemde graan korrels, lyk belowend.
Castigo, Finório de Laurina. "Análise multivariada da produção agrícola e consumo alimentar mundial nas últimas décadas e perspectivas futuras." Master's thesis, Universidade de Évora, 2021. http://hdl.handle.net/10174/29286.
Повний текст джерелаЖмайлова, О. Г. "Регіональний ринок продовольства: сучасний стан та перспективи розвитку". Thesis, Дніпропетровськ, 2013. http://essuir.sumdu.edu.ua/handle/123456789/63708.
Повний текст джерелаThe material is devoted to the research of the current state and prospects of development of the regional food market of the Sumy region
Munch, Ryan Nicholas. "Deodorization of Garlic Breath Volatiles by Food and Food Components." The Ohio State University, 2013. http://rave.ohiolink.edu/etdc/view?acc_num=osu1383566379.
Повний текст джерелаHamid, Junainah Abdul. "Enzyme electrodes for food-based systems." Thesis, Cardiff University, 1990. http://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.316366.
Повний текст джерелаSmeets, Astrid Jose Pierre Gertrude. "Triggers for food intake regulation sensory and metabolic effects of specific food components /." Maastricht : Maastricht : Universitaire Pers Maastricht ; University Library, Universiteit Maastricht [host], 2008. http://arno.unimaas.nl/show.cgi?fid=11858.
Повний текст джерелаHuour, Aranya. "Components of Food Insecurity on a University Campus." CSUSB ScholarWorks, 2019. https://scholarworks.lib.csusb.edu/etd/876.
Повний текст джерелаDebet, Martine ReneÌe. "Significance of starch granule minor components." Thesis, Cranfield University, 1996. http://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.274778.
Повний текст джерелаRuadrew, Sayan. "Characterization of aflatoxin contamination of foods and identification of food components that protect against aflatoxin-mediated toxicity and mutagenicity." Thesis, Glasgow Caledonian University, 2015. http://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.687407.
Повний текст джерелаAgater, Irena Barbara. "Applications of permanganate chemiluminescence to the analysis of food components." Thesis, University of Huddersfield, 1999. http://eprints.hud.ac.uk/id/eprint/5955/.
Повний текст джерелаBellows, Abby Gail. "Delay Discounting, Reinforcing Value of Food, and Components of Metabolic Health." Thesis, Virginia Tech, 2018. http://hdl.handle.net/10919/83844.
Повний текст джерелаMaster of Science
Talón, Argente Emmanuelle. "INCORPORATION OF ACTIVE COMPONENTS IN BIOPOLYMER-BASED FILMS FOR FOOD USE." Doctoral thesis, Universitat Politècnica de València, 2018. http://hdl.handle.net/10251/101283.
Повний текст джерелаIn the present Doctoral Thesis, different strategies have been used to incorporate non-volatile (polyphenols from thyme extract) and a volatile active compound (eugenol) into biodegradable films prepared with starch (S) of different sources or chitosan (CH) or with mixtures of CH:S. The functional properties and release kinetics of casted films prepared with pea starch or CH or CH:S blends were evaluated as affected by the incorporation of polyphenols from an aqueous thyme extract (TE) and tannic acid (TA), a polyphenol which was used as a cross-linking agent. Moreover, the functional properties and release kinetics of corn starch films, obtained by casting or by thermo-compression moulding, were evaluated as a function of the addition of eugenol (E) in free form or pre-encapsulated with different wall materials. In order to encapsulate E, whey protein isolate (WP) or soy lecithin (LE), as wall material, and maltodextrin (MD), as drying coadjuvant, were selected. Microencapsulate powders were obtained by spray-drying. The effect of the addition of oleic acid (OA), as eugenol carrier, and CH, as a potential capsule stabilizer, was also analysed. The different formulations were characterized before and after drying, in terms of encapsulation efficiency, thermal stability, release kinetics and antioxidant capacity and antimicrobial activity. Results showed that TE provided pea starch and chitosan films with antioxidant activity. Polyphenols (TE and TA) interacted with CH chains and acted as cross-linkers, thus improving the tensile behaviour of films and reducing the release rate and the amount of polyphenol released from the films in water and ethanol aqueous solutions. The opposite effect was observed when TE was incorporated into the pure S matrix. All the films became darker, more reddish and less transparent when TE was incorporated, and this effect was more marked in pure S matrices, which suggests that the TE compounds were poorly encapsulated. Thus, S:TE films showed the fastest delivery rate and the highest delivery ratio of TE. A good encapsulation efficiency (EE) of E was observed in the CH-free powders (87-98%). However, the use of CH provoked a marked EE decrease in both WP and LE powders (22% and 46%, respectively). The formulations exhibited similar E release behaviour in food simulants of different polarity, where practically the total E content was delivered at a similar rate. The antibacterial effect of CH-free powders against E. coli was also coherent with their eugenol content. An additional positive effect of OA was detected in terms of the antilisterial action of this powder. The process of thermo-compression moulding of the films led to important E losses (80-65%), which were minimised when using OA in the microcapsules (EOA-WP or EOA-LE). In the films containing non-encapsulated E, the retention of E was promoted due to the formation of E-starch complexes. The presence of microencapsulated eugenol increased the presence of discontinuities in the polymeric matrix, thus yielding films that were mechanically less resistant and stretchable, except for E-LE-S films, which became more resistant to break. The barrier properties were improved when adding microencapsulates to the films, except for OA-based microcapsules. Eugenol release from the films was affected by microcapsule, their composition and the food simulant. In starch film obtained by casting, the addition of microencapsulated eugenol powder in starch film-forming dispersions modified film microstructure, yielding less resistant and less elastic films with reduced moisture content, transparency and oxygen permeability as compared to casted films formulated with non-encapsulated eugenol. The addition of eugenol microencapsulated with OA promoted the preservation of the antioxidant activity of the films, especially in less polar food simulants. S-EOA-LE films were effective in preventing sunflower oil oxidation during 53 days of storage at 30¿C.
En la present Tesi Doctoral s'han usat diferents estratègies per a incorporar compostos actius no volàtils i volàtils en pel·lícules biodegradables a base de midó (S) procedent de diferents fonts, quitosano (CH) i mescles CH:S. Es van avaluar les propietats funcionals de les pel·lícules i les cinètiques d'alliberament del compost actiu a causa de la incorporació dels polifenoles del timó (TE) i de l'àcid tànnic (TA). A més, les propietats funcionals i cinètiques d'alliberament de pel·lícules de midó obtinguts per càsting o per termoconformat també van ser avaluats en funció de l'addició d'eugenol (E) en forma lliure o prèviament encapsulat amb diversos materials (proteïna de sèrum de llet (WP) o lecitines (LE) junt amb maltodextrines com a agent coadjuvant). Els productes microencapsulats en pols van ser obtinguts per atomització. L'efecte de la incorporació d'àcid oleic (OA) en els encapsulats, com a suport per al E, i CH, com estabilitzador potencial de les càpsules també va ser estudiat. Les diferents formulacions van ser caracteritzades abans i després de l'assecat en termes d'eficiència d'encapsulació (EE), estabilitat tèrmica, cinètiques d'alliberament i capacitat antioxidant i antimicrobiana. Els resultats van mostrar que es va conferir a les pel·lícules de S i CH activitat antioxidant. Els polifenols (TE i TA) van interaccionar amb les cadenes de CH i van actuar com a agents d'entrecreuament, millorant el comportament mecànic de les pel·lícules i reduint la velocitat d'alliberament i la quantitat de polifenol alliberat de les pel·lícules en aigua i en dissolucions aquoses d'etanol. L'efecte oposat va ser observat quan el TE va ser incorporat en la matriu de S pura. Totes les pel·lícules amb TE van ser més fosques, més rogenques i menys transparents, especialment les matrius de S:TE, la qual cosa suggerix que els compostos de TE van ser escassament encapsulats. Estes pel·lícules van mostrar l'alliberament més ràpid i la major proporció de TE alliberat. Es va observar una bona EE en les pols sense CH (87-98%). No obstant, la incorporació de CH va provocar una disminució de l'EE en les pols formulats amb WP i amb LE (22% i 46%, respectivament). Les formulacions van mostrar un comportament semblant quant a l'alliberament de E en simulants alimentaris de diferent polaritat, on pràcticament el contingut de E va ser alliberat a una velocitat semblant. L'efecte antibacterià de pols sense CH contra E. coli va ser coherent amb el seu contingut d'eugenol. Un efecte addicional positiu d'OA es va detectar en l'activitat antilisteria d'esta pols. El procés de modelat per termocompresió de les pel·lícules va provocar importants pèrdues de E (80-65%) , minimitzades quan es va utilitzar OA en les microcàpsules. En les pel·lícules amb E no encapsulat, es va promoure la retenció de E a causa de la formació de complexos S-E. La presència de E microencapsulat va augmentar les discontinuïtats en la matriu polimérica, produint pel·lícules menys resistents i elàstiques. Les propietats barrera es van millorar a l'agregar microencapsulats a les pel·lícules, a excepció de les microcàpsules amb OA. L'alliberament de E de les pel·lícules es va veure afectada per la microcàpsula, la seua composició i el simulant alimentari. En la pel·lícula de S obtinguda per càsting, l'addició de pols E microencapsulat en les dispersions formadores de pel·lícula va modificar la microestructura de les pel·lícules, que van ser menys resistents i menys elàstiques amb un contingut reduït d'humitat, i una menor transparència i permeabilitat a l'oxigen en comparació amb les pel·lícules formulades amb E no encapsulat. L'addició de E microencapsulat amb OA va promoure l'activitat antioxidant de les pel·lícules, especialment en els simulants alimentaris menys polars. Les pel·lícules S-EOA-LE van ser efectives per a previndre l'oxidació de l'oli de gira-sol durant 53 dies d'em
Talón Argente, E. (2018). INCORPORATION OF ACTIVE COMPONENTS IN BIOPOLYMER-BASED FILMS FOR FOOD USE [Tesis doctoral no publicada]. Universitat Politècnica de València. https://doi.org/10.4995/Thesis/10251/101283
TESIS
Calvey, Elizabeth Madigan. "Applications of supercritical fluid technologies to the analysis of food components." Diss., Virginia Polytechnic Institute and State University, 1989. http://hdl.handle.net/10919/54501.
Повний текст джерелаPh. D.
Sunarya, D. R. S. "Extraction and storage stability of nutritionally important components of shark liver oil." Thesis, University of Lincoln, 1987. http://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.375123.
Повний текст джерелаKhaliq, Abdul. "Interactions of water and calcium ions with food components, studied by NMR." Thesis, Durham University, 1995. http://etheses.dur.ac.uk/4884/.
Повний текст джерелаOliveira, Fernada Adelina Anselmo Soares Rodrigues. "Mass transfer analysis for the leaching of water soluble components from food." Thesis, University of Leeds, 1988. http://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.328196.
Повний текст джерелаDuan, Jingjing. "Studies on the Chemostructural and Functional Properties of Sphingolipids as Food Components." Kyoto University, 2012. http://hdl.handle.net/2433/157693.
Повний текст джерела0048
新制・課程博士
博士(農学)
甲第16902号
農博第1918号
新制||農||998(附属図書館)
学位論文||H24||N4663(農学部図書室)
29577
京都大学大学院農学研究科応用生物科学専攻
(主査)教授 平田 孝, 教授 左子 芳彦, 教授 松井 徹
学位規則第4条第1項該当
Lin, Shan. "Studies on the effects of functional food components on obesity-related disorders." Kyoto University, 2013. http://hdl.handle.net/2433/175060.
Повний текст джерела0048
新制・課程博士
博士(農学)
甲第17631号
農博第1993号
新制||農||1011(附属図書館)
学位論文||H25||N4752(農学部図書室)
30397
京都大学大学院農学研究科食品生物科学専攻
(主査)教授 河田 照雄, 教授 入江 一浩, 教授 谷 史人
学位規則第4条第1項該当
Ofuya, Z. M. "Nutritional significance of carbohydrate components of cowpeas." Thesis, University of Nottingham, 1988. http://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.384308.
Повний текст джерелаAlmeida, Joaquim Mauricio Duarte. "Flavonóides e ácidos cinâmicos de cana-de-açúcar (." Universidade de São Paulo, 2006. http://www.teses.usp.br/teses/disponiveis/9/9131/tde-14082017-111354/.
Повний текст джерелаSugar cane products have high sucrose concentration and flavonoids that can function with chemopreventive and antioxidant. In this study have been elucidated flavonoids and cinnamic acids structures most abundant in sugar cane juice and were presented two new substances, one flavone, tricin-7-Ο-β-(6-methoxycinnamic)-glucoside and one lignan, 3-hydroxy-1-[4,5-dihydroxy-3-methoxyphenyl]-2-[4-(3-hydroxy-1-(E)-propenyl)-2,6-dimethoxyphenoxy]-propyl-β-D-glucopyranoside. Among the flavones analyzed, tricin presents high concentration. In this study was corroborated the loss of phenolic compounds during the processing industrial of sugar. In culm of sugar have been evidenced high concentrations of the chlorogenic and coumaric acids, and low flavonoid contents. During the processing has been proved significant loss of cinnamic acids and increase of flavonoids. The highest contents have been proved in the syrup and the smallest in the sugar VHP. However, the profile of the phenolic compounds had little alteration during the processing. The flavones finded in sugar cane in natura were remaining during all the processing and, are not find ferulic acid in the varieties and caffeic acid in the products. The antioxidant activities in products obtained during processing stage of sugar cane were evaluated. The highest activities were finded in the syrup and molasses and the smallest in sugar cane juice and sugar VHP. Assessment about the profile of the phenolic compounds in rapadura and sugar cane juice acquired in local commerce showed that the rapadura presents high contents of the luteolina, while in sugar cane juice, predominate tricin. In the sample of rapadura stand out high chlorogenic acid contents, compound that showed absent in sample from during the processing industrial stages of sugar. The antioxidants activities of rapadura extracts showed the in spite of in low concentration the activity is moderate. The sugar cane juice presented similar activity but, in high concentration. As for the antiproliferative activity, the rapadura extract presented cytostatic effect for ali lines and cytocidal for the colon cell lines (HT-29), of breast (MCF-7), of multi-drug resistant breast cells (NCI-ADR), of lung (NCI-460), of ovary (OVCAR), of kidney (786-0), and of melanoma (UACC-62). Tricin, isolated from sugar cane juice, presented moderate antioxidant activity. The antiproliferative effects of tricin were more pronunciated for multi-drug resistant breast cells (NCIADR) and of colon (HT-29), with cytostatic effect and cytocidal for lung lines (NCI460), of breast (MCF-7), ovary (OVCAR), of kidney (786-0), and of melanoma (UACC-62).
Aldhaheri, Ayesha Salem. "The influence of ethnicity, body composition and food components on glycaemic response/index." Thesis, Oxford Brookes University, 2007. http://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.444310.
Повний текст джерелаFujiwara(Tomita), Kyoko. "Clinical studies of the effect of food components on calcium or lipid metabolism." Kyoto University, 2014. http://hdl.handle.net/2433/193552.
Повний текст джерелаLi, Yongjia. "Studies on the effects and mechanism of food components on obesity-related inflammation." Kyoto University, 2016. http://hdl.handle.net/2433/217751.
Повний текст джерела0048
新制・課程博士
博士(農学)
甲第20068号
農博第2197号
新制||農||1046(附属図書館)
学位論文||H28||N5024(農学部図書室)
京都大学大学院農学研究科食品生物科学専攻
(主査)教授 河田 照雄, 教授 金本 龍平, 教授 谷 史人
学位規則第4条第1項該当
SENIZZA, ALICE. "OMICS APPROACH TO INVESTIGATE THE ROLE OF ENTERIC BACTERIA IN METABOLIZING FOOD COMPONENTS." Doctoral thesis, Università Cattolica del Sacro Cuore, 2020. http://hdl.handle.net/10280/72839.
Повний текст джерелаThe aim of the present PhD thesis was to explore the metabolic response of intestinal bacteria to food components by using ‘omics’ approaches. In particular, the first part of this thesis was focused on the effect of linoleic acid on Bifidobacterium breve DSM 20213 strain. Firstly, an untargeted metabolomics-based approach was used to explore the primary changes in metabolic profile of this strain grown in presence of linoleic acid. Secondly, the gene expression of B. breve DSM 20213 induced by linoleic acid exposure was investigated. Integrated use of metabolomics/transcriptomics was applied to better understand the response mechanisms to linoleic acid stress. In the third part of the thesis, using a combination of metagenomics and metabolomics, the in vitro large intestine fermentation of gluten-free rice cookies containing alfalfa seed was investigated. In the last part of my PhD, the negative effect of β-glucuronidase producing bacteria was evaluated by means of qualitative high-resolution mass spectrometry. Based on my experience there is not a gold standard approach for evaluating a complex environment such as the gastrointestinal tract. For this reason, an integrated use of different techniques should be mandatory to have an accurate framework of gut microbiota composition, its potential metabolic network and the impact on the host physiology and health.
Moeller, Robert D. (Robert David). "Optimization in-line vehicle sequencing systems : applications to Ford component manufacturing." Thesis, Massachusetts Institute of Technology, 1997. http://hdl.handle.net/1721.1/10158.
Повний текст джерелаIncludes bibliographical references (p. 155-156).
by Robert D. Moeller.
M.S.
Donnelly, Catherine M. "The characterisation and delivery of flavonoids and other minor components in traditional food ingredients." Thesis, University of Surrey, 2016. http://epubs.surrey.ac.uk/813019/.
Повний текст джерелаGomand, Faustine. "Bacterial abilities to adhere to food components : extent, characterisation, and sensitivity to shear stress." Thesis, Université de Lorraine, 2019. http://www.theses.fr/2019LORR0123.
Повний текст джерелаIn the last decade, there has been an increasing interest in the potential health effects associated with consumption of Lactic Acid Bacteria (LAB) in foods. Adhesive interactions between bacteria and food components are likely to play a key role on bacterial probiotic action by modulating both bacterial protection and distribution within food matrices. Research presented in this thesis aims a better understanding of these interactions to help optimizing functional food design. Indeed, the adhesive behavior of most LAB, as well as the impact of adhesive interactions on food structuration, remain mostly unknown. Furthermore, some food manufacturing steps, such as spray-drying, may induce stress on bacteria, which can cause partial loss of bacterial adhesive capacities. In case of bacteria integrated within an adhesive matrix, the effect of adhesive interactions on bacterial protection from stress can also be questioned. A high-throughput screening method was first designed to screen quickly a hundred of strains for their adhesive affinities towards a given range of biomolecules of interest. This method was then applied to a 73-LAB strains collection which allowed identifying common characteristics amongst adhesive strains, especially in terms of adhesion specificity. Two studies (experimental and theoretical) were performed in parallel to determine the impact of shear stress on bacterial functionality and bacterial chains integrity. These studies suggest that the stress-induced breaking-down process of bacterial chains can be thought of as a functionality protective process. The proposed model predicts regioselectivity of damages inflicted to bacterial cells within a chain, which intensity would vary with chain length. When applied to bacteria-spherical component adhesive interactions within a food matrix submitted to shearing, the model suggests an unfavorable impact of adhesion on bacterial cell damages, which would be all the more important than spheres are big. This multidisciplinary research project points out several key findings that may help with designing more efficient food matrices for optimized LAB delivery
Weng, Xin Chu. "Antioxidant components of tanshen (Salvia Miltiorrhiza Bunge)." Thesis, University of Reading, 1991. http://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.293857.
Повний текст джерелаRen, Shuai Ren. "The effect of chocolate components and tempering on resistivity and viscosity." The Ohio State University, 2016. http://rave.ohiolink.edu/etdc/view?acc_num=osu1461165982.
Повний текст джерелаJabir, Abdul-Wahid Sh. "Influence of ionising radation on macromolecular components of wheat : possible use in detecting irradiated wheat." Thesis, University of Salford, 1990. http://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.253074.
Повний текст джерелаWaard, Wilhelm Johan de. "Natural Ah receptor agonists in the human diet beneficial food components or unperceived risk factors? /." [Maastricht] : Maastricht : [Maastricht University] ; University Library, Universiteit Maastricht [host], 2008. http://arno.unimaas.nl/show.cgi?fid=14325.
Повний текст джерелаMendenhall, Ivan Von. "Rapid Determination of Milk Components and Detection of Adulteration Using Fourier Transform Infrared Technology." DigitalCommons@USU, 1991. https://digitalcommons.usu.edu/etd/5367.
Повний текст джерелаSrey, Chou. "Comparison of array based technologies and mass spectremetry for the analysis of thermally generated food components." Thesis, Queen's University Belfast, 2010. http://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.527918.
Повний текст джерелаMirondo, Rita Akinyi. "Contribution of enzymes and other components in food in the formation and destruction of volatile compounds." The Ohio State University, 2016. http://rave.ohiolink.edu/etdc/view?acc_num=osu1478107372378977.
Повний текст джерела