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Environmental factors affecting human and rat placental lactogen.Boulvard, Marie-Thérèse. January 1975 (has links)
Thesis: M.S., Massachusetts Institute of Technology, Department of Nutrition and Food Science, 1975 / Vita. / Includes bibliographical references. / M.S. / M.S. Massachusetts Institute of Technology, Department of Nutrition and Food Science
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Kinetics of oxidation of dehydrated food at low oxygen pressures / Dehydrated food at low oxygen pressures, Kinetics of oxidation ofKacyn, Louis J January 1983 (has links)
Thesis (M.S.)--Massachusetts Institute of Technology, Dept. of Nutrition and Food Science; and, (M.S.)--Massachusetts Institute of Technology, Dept. of Chemical Engineering, 1983. / MICROFICHE COPY AVAILABLE IN ARCHIVES AND SCIENCE. / Includes bibliographical references (leaves 99-105). / by Louis J. Kacyn. / M.S.
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Toward an optimum penicillin fermentation by monitoring and controlling growth through computer-aided mass balancing. wMou, Duen-Gang January 1979 (has links)
Thesis (Ph.D.)--Massachusetts Institute of Technology, Dept. of Nutrition and Food Science, 1979. / MICROFICHE COPY AVAILABLE IN ARCHIVES AND SCIENCE. / Vita. / Bibliography: leaves 296-304. / Ph.D.
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Functional properties of banana starchCarson, Eunice Marks January 1972 (has links)
Thesis (M.S.)--Massachusetts Institute of Technology, Dept. of Nutrition and Food Science, 1972. / "June 1972." Vita. / Includes bibliographical references (leaves 55-56). / The functional properties (ease of cooking, thickening power, paste stability, etc.) of banana starch have been deduced by comparison of the cooking and cooling curves (obtained on the Brabender Amylograph) of banana, corn, tapioca, waxy maize and cross-bonded waxy maize starches. Banana starch has functional properties generally similar to cross-bonded waxy maize, except that banana starch pastes tend to cook more slowly and are much less resistant to breakdown under acid conditions. The -three banana starch samples examined were mixtures of small and large grains, plus some agglomerates. One sample was fractionated by a simple, air classification method. The smaller grains (25% of total by weight; 22 + 7 microns in the greatest dimension) and the larger grains 50%; 39 + 10 microns in the greatest dimension) had functional properties almost identical to that of the whole starch. The agglomerates (15%; clumps and fragments of wide size variation) had similar functional properties, but with reduced thickening power. About 10% of the starch was lost during classification. Banana "flour" (dried and finely ground, green banana pulp) contained 70%.starch and had functional properties remarkably similar to the isolated banana starch. This "flour" could possibly be substituted for isolated starch at considerable savings. Potential food uses for banana starch and banana "flour" are discussed, as well as the possible molecular basis for the unique properties of the banana starch. / by Eunice Marks Carson. / M.S.
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Mechanical compression of food products during freeze-drying through force produced by springs.Emami, Seid-Hossein January 1976 (has links)
Thesis. 1976. M.S.--Massachusetts Institute of Technology. Dept. of Nutrition and Food Science. / Microfiche copy available in Archives and Science. / Bibliography: leaves 121-127. / M.S.
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Rheological properties of protein in solution.Pradipasena, Pasawadee January 1977 (has links)
Thesis. 1977. M.S.--Massachusetts Institute of Technology. Dept. of Nutrition and Food Science. / MICROFICHE COPY AVAILABLE IN ARCHIVES AND SCIENCE. / Vita. / Bibliography : leaves 72-76. / M.S.
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Cell free synthesis of ferritin using the Modified Reticulocyte Lysate System.Clark, Nathaniel Goodwin. January 1978 (has links)
Thesis: M.S., Massachusetts Institute of Technology, Department of Nutrition and Food Science, 1978 / Includes bibliographical references. / M.S. / M.S. Massachusetts Institute of Technology, Department of Nutrition and Food Science
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Studies of the purine biosynthetic pathways in the gastrointestinal tract.LeLeiko, Neal Simon January 1979 (has links)
Thesis (Ph.D.)--Massachusetts Institute of Technology, Dept. of Nutrition and Food Science, 1979. / MICROFICHE COPY AVAILABLE IN ARCHIVES AND SCIENCE. / Vita. / Bibliography: leaves 203-213. / Ph.D.
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Assessment of phagocytic function in multigenerationally protein-calorie malnourished rats.Hart, Ann Mary January 1976 (has links)
Thesis. 1976. M.S.--Massachusetts Institute of Technology. Dept. of Nutrition and Food Science. / Microfiche copy available in Archives and Science. / Vita. / Bibliography: leaves 69-78. / M.S.
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Caracterização Biológica, Química e Nutricional de Castane Sativa Miller e Prunus Dulcis (Miller) D. A. WebbBarreira, João Carlos Martins 20 December 2010 (has links)
Doutoramento em Ciências Farmacêuticas / PhD in Pharmaceutical Sciences
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