Open Access. Powered by Scholars. Published by Universities.®
- Discipline
-
- Nutrition (76)
- Medicine and Health Sciences (26)
- Other Food Science (18)
- Social and Behavioral Sciences (18)
- Food Chemistry (17)
-
- Agriculture (15)
- Food Processing (15)
- Public Health (13)
- Human and Clinical Nutrition (11)
- Plant Sciences (10)
- Education (9)
- Food Studies (9)
- Agronomy and Crop Sciences (8)
- Animal Sciences (8)
- Other Nutrition (7)
- Agricultural Science (6)
- Business (6)
- Dietetics and Clinical Nutrition (6)
- Food Microbiology (6)
- Agribusiness (5)
- Agricultural Economics (5)
- Biochemistry (5)
- Biochemistry, Biophysics, and Structural Biology (5)
- Food Biotechnology (5)
- Comparative Nutrition (4)
- International and Community Nutrition (4)
- Medical Sciences (4)
- Molecular, Genetic, and Biochemical Nutrition (4)
- Institution
-
- Utah State University (70)
- University of Arkansas, Fayetteville (9)
- University of Nebraska - Lincoln (8)
- Brigham Young University (5)
- Chapman University (4)
-
- Clemson University (4)
- Department of Primary Industries and Regional Development, Western Australia (3)
- Montclair State University (3)
- Technological University Dublin (3)
- University of Kentucky (3)
- University of New Hampshire (3)
- Changsha University of Science and Technology (2)
- Claremont Colleges (2)
- Edith Cowan University (2)
- Liberty University (2)
- San Jose State University (2)
- United Arab Emirates University (2)
- University of Connecticut (2)
- University of Louisville (2)
- University of Nevada, Las Vegas (2)
- University of Rhode Island (2)
- West Virginia University (2)
- American University in Cairo (1)
- Ateneo de Manila University (1)
- Bowling Green State University (1)
- Dominican University of California (1)
- East Tennessee State University (1)
- Extension Journal Inc (1)
- Illinois State University (1)
- International Centre of Insect Physiology and Ecology (1)
- Publication Year
- Publication
-
- All Archived Publications (43)
- All Current Publications (19)
- Theses and Dissertations (7)
- All Graduate Theses and Dissertations, Spring 1920 to Summer 2023 (5)
- Graduate Theses and Dissertations (5)
-
- Department of Agronomy and Horticulture: Dissertations, Theses, and Student Research (4)
- Department of Nutrition and Food Studies Scholarship and Creative Works (3)
- All Dissertations (2)
- All Theses (2)
- Articles (2)
- Discovery, The Student Journal of Dale Bumpers College of Agricultural, Food and Life Sciences (2)
- Electronic Theses and Dissertations (2)
- Food Science Faculty Articles and Research (2)
- Food and Machinery (2)
- Graduate Theses, Dissertations, and Problem Reports (ETD) (2)
- Honors Scholar Theses (2)
- Senior Honors Projects (2)
- Senior Honors Theses (2)
- Sheep Updates (2)
- All Peer-Reviewed Publications (1)
- Animal and Food Sciences Faculty Publications (1)
- Applied Science Program: Theses (1)
- Biological Sciences Undergraduate Honors Theses (1)
- Biology Department Faculty Books/Book Chapters (1)
- Biology, Chemistry, and Environmental Sciences Faculty Articles and Research (1)
- Books/Book Chapters/ Proceedings (1)
- CMC Senior Theses (1)
- Department of Nutrition Student Projects (1)
- Development Studies Faculty Publications (1)
- Dissertations, Theses, and Projects (1)
- Publication Type
Articles 151 - 161 of 161
Full-Text Articles in Food Science
Apples, Georgia C. Lauritzen
Factors Influencing The Oxidation Of Lipoproteins And Plasma Lipids, Yanshan Ma
Factors Influencing The Oxidation Of Lipoproteins And Plasma Lipids, Yanshan Ma
Electronic Theses and Dissertations
The hypothesis that antioxidant vitamins (ascorbate and tocopherols) along with urate protect blood plasma lipids from oxidation was tested. Dietary fat is also an important factor influencing plasma lipid peroxidation. The purpose of this study was to investigate the role of plasma antioxidants and dietary fat on low density lipoprotein (LDL) and plasma lipid oxidation. In the first part of this study, we compared the ability of urate and ascorbate to protect human LDL from in vitro oxidation. LDL oxidation was initiated by 15 mM of a water soluble azo-initiator in the presence or absence of ascorbate or urate. The …
An Overview Of The Role Of Fat In Nutrition And Formulation And Its Measurement In The Live Animal, Meat Carcass And Processed Meat Products, Paul B. Newman
An Overview Of The Role Of Fat In Nutrition And Formulation And Its Measurement In The Live Animal, Meat Carcass And Processed Meat Products, Paul B. Newman
Food Structure
The role of fat in nutrition and health is complex but one about which consumers have only recently become aware. As a consequence of changing consumer attitudes and because fat affects many physical attributes in food, raw material suppliers and food manufacturers have attempted to improve the range and nutritional composition of available foodstuffs. However, with a substantial price difference between fat and lean, and ever-increasing demands for improved throughputs and operational cost performance, producer and manufacturing sectors require rapid, accurate methods of fat measurement suitable for commercial application. These are only just beginning to become available but should ultimately …
What Is Protein, Georgia C. Lauritzen
Asparagus, Alvin R. Hamson
Cauliflower, Alvin R. Hamson
Broccoli, Alvin R. Hamson
Elderberries, Georgia C. Lauritzen, Carl M. Johnson
Elderberries, Georgia C. Lauritzen, Carl M. Johnson
All Archived Publications
No abstract provided.
The Use And Acceptability Of Lupin Seed And Sprout As A Food Ingredient, Suzanne Dagnia
The Use And Acceptability Of Lupin Seed And Sprout As A Food Ingredient, Suzanne Dagnia
Theses : Honours
The purpose of the research was to assess the use and acceptability of the lupin seed and sprout as a human food. Two studies were designed. 1. The first study involved the biochemical analysis and nutritional evaluation of the lupin sprout. Protein Efficiency Ratio, and Apparent Biological Value, Net Protein Utilization, and Digestibility tests measure protein quality. Biochemical assays included nitrogen and hexane extracts, amino acid profile, and selected minerals and anti-nutritive factors. 2. The second quality study investigated the changes that occur as a result of in the eating partial substitution of lupin flour into a wheat flour-based, standard …
Nutrition In The Emergency, G. O. Burr
Nutrition In The Emergency, G. O. Burr
Journal of the Minnesota Academy of Science
No abstract provided.
The Vitamin B Content Of Kale Greens., Virginia Lee Smith
The Vitamin B Content Of Kale Greens., Virginia Lee Smith
Electronic Theses and Dissertations
No abstract provided.