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21	INVESTIGATIONS ON THE PRESERVATION OF OYSTERS Unknown Date (has links) Source: Dissertation Abstracts International, Volume: 20-02, page: 0639. / Thesis (Ph.D.)--The Florida State University, 1959. Agriculture, Food Science and Technology
22	RELATIONSHIP OF HEME PIGMENTS TO LIPID OXIDATION IN ANIMAL TISSUES Unknown Date (has links) Source: Dissertation Abstracts International, Volume: 25-01, page: 0403. / Thesis (Ph.D.)--The Florida State University, 1963. Agriculture, Food Science and Technology
23	OXIDATION OF ASCORBIC ACID IN COPPER-CATALYZED SUCROSE SOLUTIONS Unknown Date (has links) The purposes of the present study were: to investigate the influence of oxygen, copper (Cu) concentration, buffer, pH and temperature on the rate of oxidation of ascorbic acid (AA) in sucrose solutions; and to define the physical and chemical roles of sucrose on AA stability. Investigations were conducted both in opened and closed systems. In the opened system the oxygen supply was manipulated by the surface to volume ratio of sample plus different speed of shaking. The parameter monitored was residual AA determined by titration with 2,6-dicholoro-phenolindophenol. In the closed system the oxygen uptake kinetics were studied at different temperature (26.5(DEGREES)C, 30(DEGREES)C, and 33(DEGREES)C) and pH levels (3.2, 4.25 and 5.0). Cupric ion activity of added copper in sucrose solutions was measured using a cupric electrode. / The results of the first system showed that if the viscosity effect could be eliminated, sucrose actually enhanced the oxidation of AA, especially in the Cu-catalyzed reactions. Cupric ion activity was greater in sucrose solutions than in the absence of sucrose. The destructive effect of sucrose on AA in Cu-catalyzed reactions was mainly due to the increased activity of Cu in sucrose solutions. The destructive effect of sucrose was lower in acetate buffered solutions than in unbuffered solutions at the same pH level (3.2) due to the Cu-complexing power of buffer salts. Observations from the second system generally agree with that of the first one. The pseudo-first order and second-order rate constants of AA oxidation in various solutions are presented and activation energies were calculated by Arrhenius equation. Both in Cu-catalyzed and non-catalyzed oxidation of AA, Approximately one mole of oxygen was used per mole of AA. / Source: Dissertation Abstracts International, Volume: 48-03, Section: B, page: 0609. / Thesis (Ph.D.)--The Florida State University, 1987. Agriculture, Food Science and Technology
24	HYDROCARBON FORMATION FROM MODEL SYSTEMS AND FREEZE-DRIED MEATS Unknown Date (has links) Source: Dissertation Abstracts International, Volume: 32-06, Section: B, page: 3426. / Thesis (Ph.D.)--The Florida State University, 1971. Agriculture, Food Science and Technology
25	ANTIOXIDANTS IN BRASSICA RAPA Unknown Date (has links) Source: Dissertation Abstracts International, Volume: 29-05, Section: B, page: 1724. / Thesis (Ph.D.)--The Florida State University, 1968. Agriculture, Food Science and Technology
26	CATALYSTS OF LIPID PEROXIDATION IN MEATS Unknown Date (has links) Source: Dissertation Abstracts International, Volume: 30-02, Section: B, page: 0697. / Thesis (Ph.D.)--The Florida State University, 1968. Agriculture, Food Science and Technology
27	Casein-phenolic interactions in food Zhou, Shuting January 2011 (has links) No description available.
28	Use of millets for partial wheat replacement in bakery products Murugesan, Ramesh January 2015 (has links) No description available.
29	Thermal and electric field effects on peanut protein using molecular modeling and «in-vitro» digestibility Vanga, Sai Kranthi Kumar January 2015 (has links) No description available.
30	Evaluation of pork meat quality by using water holding capacity and vis-spectroscopy Gunenc, Aynur January 2008 (has links) No description available.

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