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Modeling, Simulation, And Automatic Control For Optimum Drying And Storage Of Rough Rice In A Bin System., Jong Hoon Chung
Modeling, Simulation, And Automatic Control For Optimum Drying And Storage Of Rough Rice In A Bin System., Jong Hoon Chung
LSU Historical Dissertations and Theses
A study on modeling, simulation, and automatic control for optimum drying and storage of rough rice in a farm-bin system was conducted to address some aspects of rice post-harvest technology. Resistance-type moisture sensors and temperature and humidity sensors were evaluated for continuously monitoring the conditions of air and grain. Models to predict rice moisture models during drying and storage were developed. Based on accuracy and predictability, the use of the capacitance-type humidity sensor is recommended over the resistance-type moisture sensor. A pressure drop model of airflow through rough rice was developed to aid in determining the optimum size and type …
Cooking Temperature And Antioxidants As Processing Variables Affecting The Flavor And Textural Stability Of Restructured Beef Roasts., Genaro Cortes Arganosa
Cooking Temperature And Antioxidants As Processing Variables Affecting The Flavor And Textural Stability Of Restructured Beef Roasts., Genaro Cortes Arganosa
LSU Historical Dissertations and Theses
The effects of cooking temperature, refrigerated storage, and the presence of sodium tripolyphosphate (STP) and soy protein isolate (SPI) on the development of warmed-over flavor (WOF) in restructured beef roasts were studied. In Phase 1, restructured beef roasts were cooked in a water bath at temperatures of 70, 85 and 100$\sp\circ$C. In Phase 2, four types of roasts containing all combinations of STP and SPI were cooked in a water bath at 70 and 100$\sp\circ$C. The cooked roasts in both phases were then stored at 4$\sp\circ$C for 0 and 3 days. Higher cooking temperatures and longer storage periods tended to …
Influences Of Different Processing Technologies On The Properties Of Emulsion-Type Sausages., Yun-Chu Wu
Influences Of Different Processing Technologies On The Properties Of Emulsion-Type Sausages., Yun-Chu Wu
LSU Historical Dissertations and Theses
Emulsion-type sausages were manufactured for evaluation of microstructure, smokehouse yield, and textural characteristics with different lean sources, salt levels, casing sizes and endpoint cooking temperatures. Emulsion stability and water binding capacity of raw batters manufactured with 1, 2 or 3% salt were examined at chopping temperatures of 10, 15.5 and 21$\sp\circ$C. Frankfurters, manufactured with three sources of pork fat, were examined during a nine week storage for oxidative rancidity under different packaging conditions. Bologna from forage-finished beef had lower water, fat and total losses and a higher smokehouse yield than bologna from grain-fed beef at 1 and 2% salt levels. …
Evaluation Of Processing Techniques For Sweet Potato Chips., Napasri Ausavanodom Vaisayanunt
Evaluation Of Processing Techniques For Sweet Potato Chips., Napasri Ausavanodom Vaisayanunt
LSU Historical Dissertations and Theses
Roots of Jewel sweet potato cultivar were cured at 32$\sp\circ$C, 80-90% RH for 10 days and stored at 13-16$\sp\circ$C with the same RH. Subjective and objective analyses were performed to determine optimum condition for sweet potato chip development. Frying temperatures of 143, 149, 155, and 160$\sp\circ$C; slice thickness of 1.0, 1.5, 2.0, and 2.5 mm; and four oil types, corn, cottonseed, peanut, and soybean, were studied. Sweet potato roots of the Centennial cultivar were subjected to pre- and post-frying treatments for improving color and reducing oil content of the chips after frying. Roots were cured and stored at the 32$\sp\circ$C …
Development Of Wash And Cook-Proof Methods For Rice Enrichment., Esmond Winston Joseph
Development Of Wash And Cook-Proof Methods For Rice Enrichment., Esmond Winston Joseph
LSU Historical Dissertations and Theses
Rice grains were simultaneously enriched with vitamin (thiamine, riboflavin, niacin and pyridoxine) mixes and cross-linked under acidic and alkali conditions using acetaldehyde and epichlorohydrin, respectively. Results indicated that acidic cross-linked rices had higher vitamin contents than corresponding alkali cross-linked rices. Acidic rices were also shown to be more successful in allowing the vitamin mixes to penetrate the surface of rice grains and to subsequently interact with and become an integral part of rice starch matrix. These acidic enriched rices had higher individual vitamin values of greater than 100% at the 3 gram level than both the control (untreated rice grains) …
Studies On The Protein Changes In Skeletal Muscles Of Gulf Coast Finfish Species Associated With Frozen Storage, Formaldehyde Addition And Freeze-Thawing Cycles., Myrna O. Nisperos-Carriedo
Studies On The Protein Changes In Skeletal Muscles Of Gulf Coast Finfish Species Associated With Frozen Storage, Formaldehyde Addition And Freeze-Thawing Cycles., Myrna O. Nisperos-Carriedo
LSU Historical Dissertations and Theses
The effects of frozen storage, formaldehyde addition and freeze-thawing cycles were determined using three finfish species from the Gulf of Mexico, spotted seatrout (Cynoscion nebulosus), black drum (Pogonias cromis) and mullet (Mugil cephalus). Frozen storage of spotted seatrout fillets at $-20\sp\circ$C for 6 weeks led to reductions in pH, water-binding capacity and solubility of salt-extractable proteins. SDS-Polyacrylamide gel electrophoretic examination of the salt-extractable proteins showed that as time of storage increased, aggregation of high-molecular weight components occurred. The addition of 300 ppm formaldehyde prior to frozen storage did not produce significant changes. However, muscles containing 500 ppm formaldehyde showed decreases …
Application Of Crawfish Chitosan As A Coagulant In Recovery Of Organic Compounds From Seafood Processing Wastes., Hong Kyoon No
Application Of Crawfish Chitosan As A Coagulant In Recovery Of Organic Compounds From Seafood Processing Wastes., Hong Kyoon No
LSU Historical Dissertations and Theses
Millions of pounds of readily usable and renewable byproduct are discarded yearly from the rapidly expanding Louisiana crawfish processing industry. This investigation involved utilization of crawfish waste shell to produce the biopolymers chitin and chitosan, and to utilize chitosan as a coagulant and in ligand-exchange column technology for recovery of organic compounds from seafood processing discharge stickwater. Crawfish shell was found to be an excellent source of chitin (23.49% on a dry basis) and applicable physicochemical procedures for isolation of chitin from crawfish shell and its conversion to chitosan were developed. Particular attention was given to characterization of the physicochemical …
Determination Of The Thermal Death Time Of Clostridium Botulinum Type E In Crawfish (Procambarus Clarkii) Tailmeat., Carmen Alicia Oquendo De Pantoja
Determination Of The Thermal Death Time Of Clostridium Botulinum Type E In Crawfish (Procambarus Clarkii) Tailmeat., Carmen Alicia Oquendo De Pantoja
LSU Historical Dissertations and Theses
The thermal death time of Clostridium botulinum type E spores in crawfish tailmeat was determined at temperatures ranging from 80 to 95(DEGREES)C. Crawfish paste containing 10('6) spores per gram was dispensed into 16 x 125 mm test tubes, which were subsequently placed in water baths preset at the test temperatures. Sample tubes were removed from the baths at predetermined time intervals and incubated anaerobically for up to two months. The D value for the spores in crawfish tailmeat was determined from the corrected time of exposure to the heat and survival data using three methods of calculation. D values were …
Some Factors Associated With The Effectiveness Of The Agricultural Production Component In Areas Of Integrated Rural Development In Colombia As Perceived By Farmers (Crop Technology)., Luis Eduardo Chaves E.
Some Factors Associated With The Effectiveness Of The Agricultural Production Component In Areas Of Integrated Rural Development In Colombia As Perceived By Farmers (Crop Technology)., Luis Eduardo Chaves E.
LSU Historical Dissertations and Theses
This study was conducted in two Integrated Rural Development Districts in Colombia; South Tolima and Fusagasuga. Its specific objectives were: (1) To determine the extent to which: (a) the factors included in the agricultural production component of the DRI program (research, extension, credit, marketing), in addition to farmland and climate were limiting crop productivity; (b) the DRI program was effectively transferring crop technology; (c) farmers adopted recommended crop technology; (2) To determine: (a) some of the reasons that limited adoption of agricultural technology; (b) changes in crop production; (c) some relevant characteristics of the DRI credit and marketing programs; (d) …
Chemical And Physical Characteristics Of Pepper Mash And Hot Pepper Sauce., Abdul Rahman Awad
Chemical And Physical Characteristics Of Pepper Mash And Hot Pepper Sauce., Abdul Rahman Awad
LSU Historical Dissertations and Theses
Three different treatments of salt 6, 8 and 10% were used in the process of aging hot pepper mash in oak and plastic barrels over a period of two years. The chemical characteristics of the changes during the aging process of these mashes were determined. These characteristics included pH, titratable acidity, salt content, color changes and total pectic substances. The pectic substances were degraded by the hot pepper pectic enzymes very rapidly after only a few days of aging. This degradation could be retarded by increasing the salt content of the mash or by aging in oak barrels. However, the …
Dynamics And Bioavailability Of Folates In Bovine Liver As A Function Of Processing And Frozen Storage (Folic Acid, Pteroylglutamates, Beef Liver)., Fadi Michael Aramouni
Dynamics And Bioavailability Of Folates In Bovine Liver As A Function Of Processing And Frozen Storage (Folic Acid, Pteroylglutamates, Beef Liver)., Fadi Michael Aramouni
LSU Historical Dissertations and Theses
Raw, broiled and fried beef liver samples were stored at -20(DEGREES)C in either vacuum or air-saturated packages. At periods of 30, 60 and 90 days the folates were extracted and analyzed by reverse phase high performance liquid chromatography (HPLC). Tetrahydrofolic acid (THF), dihydrofolic acid (DHF), 5-CH(,3)-THF, 5-CHO-THF and pteroylglutamic acid (PGA) were identified and quantitated. Two major folate oxidation products, pterin-6-carboxylic acid (pt-6-COOH) and p-aminobenzoylglutamic acid (p-ABG) were also detected. The total folate content of beef liver was higher than previously reported. PGA was not found in any of the samples but a large peak corresponding to the retention time …
Modification Of Rice Flour And Its Potential Use In The Food Industry., Samir Sideek Alhusaini
Modification Of Rice Flour And Its Potential Use In The Food Industry., Samir Sideek Alhusaini
LSU Historical Dissertations and Theses
Rice flour was modified with either 0.1, 1.0 and 5.0% acetic or succinic anhydride for 1, 6 and 18 hr under basic conditions. The pH was maintained above 7.0 using either sodium hydroxide or sodium carbonate. The results showed that modified rice flours had lower fat content as compared with the unmodified rice flour (control). The type of anhydride significantly influenced the fat content of rice flour. Ash content of rice flour increased significantly due to the anhydride concentrations and alkali type. Significant differences were also found in the protein content of modified rice flours due to the use of …
Assessment Of Dairy Product Quality Utilizing Bacterial Enumeration And Metabolite Detection., Jay Russell Bishop
Assessment Of Dairy Product Quality Utilizing Bacterial Enumeration And Metabolite Detection., Jay Russell Bishop
LSU Historical Dissertations and Theses
A study was conducted to investigate the use of bacterial numbers and metabolites as estimators of the potential shelf-life of perishable dairy products, i.e., whole milk, skim milk and cottage cheese. The study was conducted in three phases. In the first phase, a method of impedance detection was performed at two incubation temperatures (18(DEGREES)C and 21(DEGREES)C), and its ability to estimate shelf-life of 100 commercially purchased milk samples compared to standard plate count (SPC), psychrotrophic bacteria count (PBC), modified psychrotrophic bacteria count (mPBC) and Mosely keeping quality test (MSPC). MSPC appeared to possess an adequate relationship to shelf-life (R = …
The Effect Of Psychrotrophic Bacterial Contamination On The Quality Of Cheddar Cheese., Najim Hadi Najim
The Effect Of Psychrotrophic Bacterial Contamination On The Quality Of Cheddar Cheese., Najim Hadi Najim
LSU Historical Dissertations and Theses
The main objective of this research was to determine the effect of psychrotrophic bacterial contamination and high moisture curd on the major chemical components and flavor of Cheddar cheese. Also, it was of interest to establish chemical profiles of "good" and "bad" Cheddar cheeses and to gain information which would aid in the prediction of Cheddar cheese flavor. The research was divided into two parts. Part I concentrated on the effects of psychrotrophs in raw milk on Cheddar cheese quality. Part II examined the effects of psychrotrophic and coliform post-pasteurization contamination, high moisture curd and low activity starter on Cheddar …
The Effects Of Psychotrophic Contamination And The Addition Of Sodium-Citrate On Major Chemical Components And Flavor Of Buttermilk., Wayne Ward Allen
The Effects Of Psychotrophic Contamination And The Addition Of Sodium-Citrate On Major Chemical Components And Flavor Of Buttermilk., Wayne Ward Allen
LSU Historical Dissertations and Theses
The main objective of this research was to determine what effect, if any, post-pasteurization contamination and/or sodium citrate would have on major chemical components and flavor of buttermilk. Also, it was of interest to establish chemical profiles of "good" versus "bad" buttermilk and to gain information which would aid in the prediction of buttermilk flavor. The research was divided into two parts. In "Part I" buttermilk was artificially inoculated with psychrotrophs (Pseudomonas fluorescens P27) at time of bottling. "Part II" examined the effect of psychrotrophic contamination at time of set with a lactic culture. Treatments consisted of buttermilk, both with …
Evaluation Of Reduced Washing And Hot Packing As Shelf-Life Extenders Of Creamed Cottage Cheese., Edward E. Oamen
Evaluation Of Reduced Washing And Hot Packing As Shelf-Life Extenders Of Creamed Cottage Cheese., Edward E. Oamen
LSU Historical Dissertations and Theses
Cottage cheese coagulum, formed by direct acidification of 189 liters of 12.00% reconstituted nonfat dry milk (NFDM), was cut, cooked and drained. Without washing, curd was creamed with hot dressing, held for various times to allow cream absorption, packaged, cooled and stored at 5(DEGREES)C. Dressing temperatures of 60, 71 or 82(DEGREES)C and holding times of 0, 30 or 60 min were investigated in order to determine the best combination for unwashed curd. Such parameters as yield, curd-to-cream ratio, amount of free cream, total solids, fat, microbiology, organoleptic properties and shelf-life were used to evaluate creamed unwashed cottage cheese quality. No-washing …
Effect Of Isolated Soy Protein On The Bioavailability Of Copper In Ground Beef., James L. Smith
Effect Of Isolated Soy Protein On The Bioavailability Of Copper In Ground Beef., James L. Smith
LSU Historical Dissertations and Theses
Test diets containing ground beef extended with 0, 10, 20 and 30% ISP were fed to Single Comb White Leghorn chicks and 28 days to determine the effect of isolated soy protein (ISP) on the availability of copper naturally present in meat. Copper content of the test diets decreased with increasing levels of ISP, ranging from 6.89 (+OR-) 0.17 ppm to 2.09 (+OR-) 0.12 ppm. Mean feed consumption per diet also decreased with increasing ISP levels as did the amount of copper consumed per bird. Although the mg copper consumed per bird decreased from diet I to diet IV, the …
Survival Of Vibrio Cholerae, Biotype E1 Tor, Serotype Inaba In Seafoods., Arthur Hinton Jr
Survival Of Vibrio Cholerae, Biotype E1 Tor, Serotype Inaba In Seafoods., Arthur Hinton Jr
LSU Historical Dissertations and Theses
The D values of Vibrio cholerae in oyster and shrimp meat homogenate were determined at 49(DEGREES), 54(DEGREES), 60(DEGREES), 66(DEGREES), 71(DEGREES), 77(DEGREES), and 82(DEGREES)C. In oyster homogenates, the D values in minutes were 4.7 at 49(DEGREES)C, < 0.35 at 54(DEGREES)C, < 0.35 at 60(DEGREES)C, < 0.33 at 66(DEGREES)C, < 0.30 at 71(DEGREES)C, < 0.29 at 77(DEGREES)C, and < 0.24 at 82(DEGREES)C. In shrimp homogenates, the D values in minutes were 9.17 at 49(DEGREES)C, < 0.43 at 54(DEGREES)C, < 0.39 at 60(DEGREES)C, < 0.32 at 66(DEGREES)C, < 0.31 at 71(DEGREES)C, < 0.30 at 77(DEGREES), and < 0.28 at 82(DEGREES)C. Whole oysters, inoculated with 10('6) V. cholerae/gram, were cooked in boiling water (100(DEGREES)C) or in hot oil (191(DEGREES)C) for one minute. Whole shrimp, inoculated with 10('6) V. cholerae were cooked in boiling water (100(DEGREES)C) or in steam (100(DEGREES)C) for 10 minutes. Vibrio cholerae was not isolated from the cooked oysters or shrimp. Sterile and unsterile shrimp, oyster, crab, and crayfish meat homogenates were inoculated with 10('7) V. cholerae/g. The homogenates were treated with 0, 25, 50, or 100 krad and stored at 4(DEGREES), 0(DEGREES), or -8(DEGREES)C for 21 days. No V. cholerae were isolated from any of the homogenates treated with 100 krad. Vibrio cholerae was able to survive longer in the sterile oyster, crab and crayfish homogenates stored at 4(DEGREES) and 0(DEGREES)C than in the unsterile homogenates stored at the same temperatures. The organism was able to survive longer in the unsterile shrimp homogenates stored at 4(DEGREES) and 0(DEGREES)C than in the sterile homogenates stored at the same temperature. At -8(DEGREES)C, survival time was usually longer in the unsterile seafood homogenates than in the sterile seafood homogenates stored at -8(DEGREES)C. Due to the retardation of competitive inhibition the organism was usually able to survive longer in the unsterile homogenates stored at -8(DEGREES)C than in the unsterile homogenates stored at 4(DEGREES) or 0(DEGREES)C.
Bioavailability Of Iron In Beef And Beef-Soybean Mixtures., Felipe Diez
Bioavailability Of Iron In Beef And Beef-Soybean Mixtures., Felipe Diez
LSU Historical Dissertations and Theses
In-vivo and in-vitro studies were conducted to measure bioavailability of iron from beef and beef-soy mixtures. The effects of cooking temperature and method of cooking were investigated. Animals absorbed non-heme iron better than heme forms and utilized iron contained in beef-soy diets as efficiently as that contained in beef diets. Colorimetric iron values of 17.18, 6.0, and 9.02% were obtained in raw, broiled and microwaved beef samples, respectively. A similar trend was observed in beef-soy mixtures when analyzed raw (11.03), broiled (6.32) or microwaved (2.21). Iron contained in beef-soy flour mixtures was dialyzed in a larger proportion (16.60%) as compared …
Recovery Of Sugars From Blackstrap Molasses By Ion Exclusion., Edgar L. Aguirre G.
Recovery Of Sugars From Blackstrap Molasses By Ion Exclusion., Edgar L. Aguirre G.
LSU Historical Dissertations and Theses
Ion exclusion is a chromatographic separation of ionic from non-ionic material on a bed of ion exchange resins. This process has been proposed for the recovery of sucrose from molasses. However, separation of sucrose from the non-sugar and reducing sugar fractions is difficult. On the contrary, separation of reducing sugars from non-sugars is relatively easy. Inverting the sucrose to reducing sugars for further separation by ion exclusion gives a way to recover essentially all the sugars from molasses. Also, it eliminates the need for crystallization, since the reducing sugars can be sold in solution. The total sugar content in blackstrap …
Characterization And Bioavailability Of Alfalfa Leaf Protein Concentrate., Sirous Kashefi
Characterization And Bioavailability Of Alfalfa Leaf Protein Concentrate., Sirous Kashefi
LSU Historical Dissertations and Theses
Pressed alfalfa juice at pH 8.5 was heated (60(DEGREES)C) and centrifuged to produce a brown solution. This solution was further heated (80(DEGREES)C) at pH 4.0, centrifuged, and freeze-dried to produce a light tan powder. Tetrahymena pyriformis W. was used to test quality of cytoplasmic and chloroplastic fractions of alfalfa leaf protein concentrate (ALPC). Chloroplastic ALPC supported poor cell growth, probably because of high concentrations of chlorophyll, fat, and chlorogenic acid to which Tetrahymena is reported to be sensitive. Data indicated that isoleucine, phenylalanine, threonine and sulfur-containing amino acids in cytoplasmic ALPC were higher than those in soybean. Data indicated cytoplasmic …
Ultrastructural - Biochemical Changes And Sensory Correlations In Shrimp During Cold Storage., Teck Muk Wong
Ultrastructural - Biochemical Changes And Sensory Correlations In Shrimp During Cold Storage., Teck Muk Wong
LSU Historical Dissertations and Theses
Ultrastructural-biochemical changes and sensory correlations of penaeid shrimp during iced and frozen storage were analyzed. The aroma, color and acceptability of "wild" shrimp, P. setiferus from the Gulf of Mexico, were judged by six trained panelist to be superior to that of the pond-raised shrimp, P. stylirostris. However, P. stylirostris on the Master Mix Shrimp Diet has a slightly superior flavor than those fed with the Marine Ration 20 diet. Free amino acids, proline, glycine, taurine, and glutamic acid declined during the first 10 days of ice storage, and increased after 20 days. Leucine, and lysine increased linearly during ice …
Assessment Of Raw Milk Microbiological Quality By Adenosine-5'-Triphosphate Content And Preliminary Incubation Bacterial Count., Jeffrey J. Ryan
Assessment Of Raw Milk Microbiological Quality By Adenosine-5'-Triphosphate Content And Preliminary Incubation Bacterial Count., Jeffrey J. Ryan
LSU Historical Dissertations and Theses
Two hundred raw milk samples were collected and stored in sanitized plastic containers which were transported in ice to the laboratory. Three 100 ml sub-samples were aseptically removed from each container. One sub-sample (Fresh) was analyzed for Standard Plate Count (SPC) and adenosine-5'-triphosphate (ATP) content. The two remaining sub-samples underwent preliminary incubation; one sub-sample was incubated at 12.8(DEGREES)C for 18 h (PI 12.8) and the other at 7.2(DEGREES)C for 48 h (PI 7.2). Following incubation, SPC and ATP content were determined. Correlation of ATP content with SPC-Fresh, SPC-PI 12.8 and SPC-PI 7.2 was 0.72, 0.84 and 0.89 with log(,10) transformed …
Biochemical And Sensory Changes In Crawfish During Long-Term Frozen Storage., Ayed Shakir Amr
Biochemical And Sensory Changes In Crawfish During Long-Term Frozen Storage., Ayed Shakir Amr
LSU Historical Dissertations and Theses
Raw and blanched whole-glazed crawfish, and crawfish tailmeat were frozen in plastic trays and polyethylene pouches respectively and stored for 10 months at -18 C. Samples were drawn at two-month intervals and analyzed for 2-thiobarbituric acid values, and free fatty acid content. In general, blanching, presence of fat, and air were found to accelerate the development of oxidative rancidity. On the other hand blanching was found to reduce but not totally inhibit the production of free fatty acids. Fat from whole-glazed samples was analyzed at the beginning and end of the storage period. Six lipid fractions were confirmed, and one …
Development And Experimental Validation Of A Predictive Model For Puffability Of Gelatinized Rice., Donald Edward Goodman
Development And Experimental Validation Of A Predictive Model For Puffability Of Gelatinized Rice., Donald Edward Goodman
LSU Historical Dissertations and Theses
This investigation was performed to determine the extent to which selected endogenous parameters of rice effect the puffing of rice. The objectives were (1) to measure selected physicochemical properties of a variety of rice samples, (2) to identify where possible those parameters influencing the puffing of gelatinized rice, and (3) to develop and validate regression equations for the prediction of puffing. Under laboratory conditions designed to simulate closely an industrial rice processing environment, 113 samples of several varieties and types of rice were milled. The resulting head rice was analyzed for selected physicochemical properties. The quantitative interrelationships of several of …
Development And Evaluation Of Corn-Cowpea Mixtures As Protein Sources For Nigerian Infants., Enoch Nwankwo T Akobundu
Development And Evaluation Of Corn-Cowpea Mixtures As Protein Sources For Nigerian Infants., Enoch Nwankwo T Akobundu
LSU Historical Dissertations and Theses
The feasibility of producing a low cost, easy to use, and flatulence-free product from corn and cowpeas for Nigerian children was investigated. Cowpea slurry was naturally fermented for 48 hours at room temperature. The pH dropped from 6.38 to 4.20. In fermentation with the yeast, pichia guilliermondii Y-2075, for 72 hours at room temperature, the pH dropped to only 5.60. Soaking and wet milling resulted in nutrient losses. Drum drying of the product did not significantly reduce lysine levels, 90% being biologically available in most samples. Products with good biological value as measured by PER in excess of 2.0 were …
Prediction Of Nutrient Retention In Foods Packaged In Retortable Pouches And Sterilized By Thermal Conduction., Pedro Francisco Castillo Monteza
Prediction Of Nutrient Retention In Foods Packaged In Retortable Pouches And Sterilized By Thermal Conduction., Pedro Francisco Castillo Monteza
LSU Historical Dissertations and Theses
No abstract provided.
Effect Of Ascorbic Acid On Folate Retention During Storage Of Thermally Processed Foods., Paris K. Sotiriadis
Effect Of Ascorbic Acid On Folate Retention During Storage Of Thermally Processed Foods., Paris K. Sotiriadis
LSU Historical Dissertations and Theses
No abstract provided.
Prediction Of Time-Temperature Relationships And Thiamine Retention During Thermal Processing Of Canned Model Systems Heated By Natural Convection., Jose Antonio Barreiro-Mendez
Prediction Of Time-Temperature Relationships And Thiamine Retention During Thermal Processing Of Canned Model Systems Heated By Natural Convection., Jose Antonio Barreiro-Mendez
LSU Historical Dissertations and Theses
No abstract provided.
Increasing Yields Of Dissolution Products Of Chromestock Collagen., Mani Kant Thakur
Increasing Yields Of Dissolution Products Of Chromestock Collagen., Mani Kant Thakur
LSU Historical Dissertations and Theses
No abstract provided.