No description available.

No description available.

Thesis (M.S.)--Virginia Polytechnic Institute and State University, 1989. / Vita. Abstract. Includes bibliographical references (leaves 76-77). Also available via the Internet.

Thesis (M.S.)--Florida State University, 2004. / Advisor: Dr. Kenneth Roux, Florida State University, College of Arts and Sciences, Dept. of Biological Science. Title and description from dissertation home page (viewed Jan 18,2005). Includes bibliographical references.

Thesis (Ph. D.)--University of Wisconsin, 1967. / Typescript. Vita. eContent provider-neutral record in process. Description based on print version record. Includes bibliography.

Thesis (Ph. D.)--University of Wisconsin--Madison, 1972. / Typescript. Vita. eContent provider-neutral record in process. Description based on print version record. Includes bibliographical references (leaves 269-286).

abstract: Nut consumption, specifically almonds, have been shown to help maintain weight and influence disease risk factors in adult populations. Limited studies have been conducted examining the effect of a small dose of almonds on energy intake and body weight. The objective of this study was to determine the influence of pre-meal almond consumption on energy intake and weight in overweight and obese adults. In this study included 21, overweight or obese, participants who were considered healthy or had a controlled disease state. This 8-week parallel arm study, participants were randomized to consume an isocaloric amount of almonds, (1 oz) serving, or two (2 oz) cheese stick serving, 30 minutes before the dinner meal, 5 times per week. Anthropometric measurements including weight, waist circumference, and body fat percentage were recorded at baseline, week 1, 4, and 8. Measurement of energy intake was self-reported for two consecutive days at week 1, 4 and 8 using the ASA24 automated dietary program. The energy intake after 8 weeks of almond consumption was not significantly different when compared to the control group (p=0.965). In addition, body weight was not significantly reduced after 8 weeks of the almond intervention (p=0.562). Other parameters measured in this 8-week trial did not differ between the intervention and the control group. These data presented are underpowered and therefore inconclusive on the effects that 1 oz of almonds, in the diet, 5 per week has on energy intake and bodyweight. / Dissertation/Thesis / M.S. Nutrition 2011

In my master thesis the issue of regional development of the Czech Republic and the Netherlands in relation to the educational structure of their inhabitants has been dealt. The main aim of the paper was determined whether the highest level of education of the economically active population of both countries affects their regional development. I decided to compare the Czech Republic with the Netherlands because both countries are small open economies dependent on export to Germany, members of the European Union. However the Netherlands belongs among the richest countries in the world, has a high standard of living of the population and is characterised for a quality of education system. The relation between regional development and educational structure of inhabitants in the Czech Republic and the Netherlands was examined using the regression linear model. The cohesion regions were chosen as the basic units of comparative analysis in both countries. The regional development were defined according to 5th Cohesion report by 5 macroeconomic indicators. In compliance with output of regression analysis the relation between educational structure of economically active population and macroeconomic indicators, which represented regional development was not entirelly proved.

Saturated steam (SS) and propylene oxide (PPO) fumigation are two common methods to improve microbiological quality and safety of tree nuts. Validation of these processes is needed to ensure adequate control of bacterial pathogens. Since pathogens cannot be studied in food processing environments, surrogates with resistance comparable to the pathogens needed to be identified. The objective was to investigate the suitability of Enterococcus faecium, Pediococcus acidilactici, and Staphylococcus carnosus as surrogate bacteria for Salmonella spp. on whole cashews and macadamia nuts, processed with SS or PPO. Whole cashews and macadamia nuts were co-inoculated with a cocktail of Salmonella enterica and one of the three potential surrogates. Nuts were dried to original aw, packaged in poly-woven bags (2.3 kg) and commercially processed using vacuum assisted steam at 80 ͦ C or PPO fumigation. Salmonella and the potential surrogates were enumerated by serial dilution, and plated onto TSA with overlay of XLT-4 (Salmonella) or media selective for the potential surrogates. Mean log reductions (CFU/g) of Salmonella and each potential surrogate were compared using a paired T-test. SS results: reduction of Salmonella (6.0 ± 0.14) was significantly larger than E. faecium (4.3± 0.12), or P. acidilactici (3.7± 0.14) on whole cashews. Salmonella (5.9 ± 0.18) was significantly larger than P. acidilactici (4.4± 0.18) on whole macadamia nuts. PPO results: reduction of Salmonella (7.3 ± 0.19) was significantly greater than E. faecium (6.4± 0.31), or P. acidilactici (6.3± 0.33) on whole macadamia nuts. Reduction of Salmonella was significantly greater than E. faecium and P. acidilactici reduction on cashews. P. acidilactici may be considered a surrogate for Salmonella reduction on whole macadamia nuts and whole cashews processed using SS at 80 ͦ C. E. faecium and P. acidilactici may be considered surrogates for Salmonella reduction on whole macadamia nuts and whole cashews processed using PPO. Reduction of St. carnosus exceeded that of Salmonella indicating it is not a suitable surrogate for Salmonella using either processing intervention. / Master of Science in Life Sciences / Tree nuts are produced and consumed worldwide, playing a role as a snack or ingredient in foods in several cultures. Traditionally, tree nuts have been believed to be microbiologically safe due to their composition and lack of water available to harbor pathogenic bacterial growth. However, recent years have proven to be problematic for many tree nuts and nut products, numerous recalls have occurred in the United States for verified contamination of <i>Salmonella</i>. Since <i>Salmonella</i> can be found in food systems worldwide, and is a leading cause of foodborne illness due to bacterial contamination of food, steps must be taken to improve the safety of nuts grown locally and imported products. With several processing options for tree nuts, two that are commonly practiced to reduce microorganisms include a fumigation of product using propylene oxide (PPO) and a thermal inactivation treatment through use of saturated steam. The comparison of <i>Salmonella</i> inactivation and non-pathogenic surrogate bacteria on cashews and macadamia nuts, being processed in these two manners, was investigated. Possible bacteria strains that were investigated for surrogacy were <i>Enterococcus faecium</i> NRRL B2354 (ATCC #8459), <i>Pediococcus acidilactici</i> (ATCC #8042), and <i>Staphylococcus carnosus</i> (ATCC #51365). Surrogates are bacteria that have similar inactivation characteristics to <i>Salmonella</i> when processed, that can be purposely introduced before processing to ensure inactivation of <i>Salmonella</i> and is harmless if consumption occurs. Studies continue to ensure safety of tree nuts as well as complying with pending and future regulations.

4 pp. / Leaf analysis is an excellent tool for determining the nutritional status of pecan trees.