Open Access. Powered by Scholars. Published by Universities.®
Dietetics and Clinical Nutrition Commons™
Open Access. Powered by Scholars. Published by Universities.®
- Discipline
Articles 1 - 2 of 2
Full-Text Articles in Dietetics and Clinical Nutrition
Synergistic Effect Of High Intensity Ultrasound, Antimicrobial Compounds, And Uv-A Light On Microbial Quality Of Dairy Products, Bryce Rodney Hales
Synergistic Effect Of High Intensity Ultrasound, Antimicrobial Compounds, And Uv-A Light On Microbial Quality Of Dairy Products, Bryce Rodney Hales
All Graduate Theses and Dissertations, Spring 1920 to Summer 2023
Food spoilage and contamination remains a common problem within the food industry. Furthermore, the continued change of consumer demand and perspective on food quality and products has led the food industry and researchers to find new methods of food preservation. Many of these new methods hope to use non-thermal processes since thermal processes tend to decrease the overall quality of the final product. Some new non-thermal methods that have been looked at are the use of high intensity ultrasound (HIU), ultraviolet light, and the use of natural antimicrobials. In this study, UHT milk inoculated with either E. coli K12 or …
Effect Of High Intensity Ultrasound On The Crystallization Behavior Of Interesterified Fats, Jeta Vijay Kadamne
Effect Of High Intensity Ultrasound On The Crystallization Behavior Of Interesterified Fats, Jeta Vijay Kadamne
All Graduate Theses and Dissertations, Spring 1920 to Summer 2023
The process of partial hydrogenation produces trans fats and the fats that undergo this process are called partially hydrogenated fats (PHF). Clinical studies have shown a strong association between PHF and coronary heart diseases. In 2015 The U.S. Food and Drug Administration removed the Generally recognized as safe or "GRAS" status of PHF. These fats were used in confectionary, margarines, shortenings, doughnuts, cookies, cakes, etc. The PHF serve a function in food by providing a higher shelf life and a desired harder structure due to their higher melting point. Hence, the food industry is currently looking for PHF alternatives which …