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Articles 1 - 3 of 3
Full-Text Articles in Education
Implementing Food Science-Based Instruction In Career Technical Education Courses, Jasmine D. Hendrix
Implementing Food Science-Based Instruction In Career Technical Education Courses, Jasmine D. Hendrix
Theses and Dissertations
Students are exposed to food concepts in agriculture-based career technical education (CTE) courses which provide a gateway for students to become more aware of food science career pathways. Professional development for Mississippi (MS) CTE teachers is needed to effectively implement food science-based instruction since there is not a food science curriculum framework adopted in MS. The objective of this study was to assess a food science professional development training for MS CTE teachers that would increase their self-perceived knowledge of food science, self-perceived ability to conduct food science skills, and their self-efficacy to implement food science-based instruction. Thirty-one teachers participated …
Faculty Perspectives On Neuroscience Interdisciplinary Integration: A Descriptive Study From The American University In Cairo, Sondos Mohamed Moshtohry
Faculty Perspectives On Neuroscience Interdisciplinary Integration: A Descriptive Study From The American University In Cairo, Sondos Mohamed Moshtohry
Theses and Dissertations
The interdisciplinary approach and the science of the brain are successfully wedded. Globally, neuroscience is expanding and offering substantial advances and versatile applications within various domains affirming the worthiness of its investments; however, nationally, a similar engagement with the field is not evident. This study proposes the integrative research cloud model as a framework for interdisciplinary engagement. The American University in Cairo (AUC) is known for its forward-looking strategy and belief in interdisciplinarity that is why it was chosen as the setting for this study. Accordingly, the opinions and perspectives of its faculty from the different schools and departments on …
Nanoencapsulation Of Jania Rubens’ Phytochemicals: Antioxidant Properties For Food Applications, Yasmin R. Maghraby
Nanoencapsulation Of Jania Rubens’ Phytochemicals: Antioxidant Properties For Food Applications, Yasmin R. Maghraby
Theses and Dissertations
The development of natural antioxidants that can mitigate oxidation reactions in food products is on the rise. Several antioxidants have been developed from natural terrestrial plants, with less emphasis on marine seaweeds.Rancidity is a major degradative reaction limiting the shelf-life and deteriorating the quality of lipid containing food products. The goal of this study is to evaluate the ability of Jania rubens algal extract encapsulated by chitosan-tripolyphosphate in retarding lipid oxidation reactions in vegetable oils as a food model system. Phytochemicals were extracted from the seaweeds’ matrices by means of an organic solvent. The antioxidant efficacy of the Jania rubens …