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Effects of Hydro-Cooling, Chemicals, and Packaging Treatments on Refrigerated-Life and Quality of Sweet Cherries and in vitro Effects of Chemicals on Selected Fungi Responsible for Fruit Deterioration, Joseph Yungsheng Do

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Effects of Micrococci on Improving Sensory Acceptability of Mutton Summer Sausage, Hoon Jung

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Effects of pH and Calcium Level on Extrusion Textured Whey Protein Products, Andrea B. Hale

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Effects of Potassium Lactate, Encapsulated Citric Acid and Storage Temperature on Microbial Growth and Shelf Life of Pork Sticks, Yen-Kan Su

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Effects of Pre- and Post- Harvest Applications of 6-Furfurylaminopurine and N6-Benzyladenine on Physio-Chemical Changes in Lettuce, Hussein Ibrahim El-Mansy

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Effects of Processing and Packaging Modifications on the Quality and Shelf Life in Meats, Abdulla Khan

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Effects of sodium chloride salting and substitution with potassium chloride on whey expulsion of cheese, Ying Lu

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Effects of Soil Fumigations with Telone and Nemagon on Physio-Chemical and Ultrastructural Changes in Carrot Roots and Sweet Corn Seeds, Maureen Mei-chu Chen

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Effects of Stabilizers and pH Adjustments on Milk Proteins in UHT-Treated Citrus Juice/Skim Milk Blend Drink, Sandra M. Newman

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Effects of Starch Addition on Low Fat Rennet Curd Properties and Their Partitioning Between Curd and Whey, Kelly Marie Larsen

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Effects of Starter Cultures on Short-to Medium-Chain Free Fatty Acid Content and Sensory Properties of Mutton Summer Sausage, Robert M. Essiaw-Quayson

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Effects of Thermosonication on Microbial Population Reduction and Solubillity Index in Skim Milk Powder, Nicola F. Beatty

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Effects of Variety, Maturity, and Storage on Quality and Nutritive Value of Certain Processed Fruits, Captain Noel Scholes Schvaneveldt

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Effects of Water Hardness on Processed Quality of Carrots, Sweet Cherries, and Apricots, Jack C. Chiang

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Effects of Whey Protein Concentrate, Phosphate, and Sodium Hydroxide on Texture and Acceptability of Turkey and Beef Rolls, Igor V. Moiseev

Effects of Whey Protein Concentrate, Phosphate, and Sodium Hydroxide On Texture and Acceptability of Turkey and Beef Rolls, Igor V. Moiseev

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Effects of X-Ray Induced Achlorhdria on the Utilization of Dietary Calcium and Iron From Different Salts by Rats, Reid Scott Holbrook

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Effects of Zinc Deficiency on Hemoglobin, Red cell Counts, Red Cell Fragility and Circulating and Storage Levels of Zinc, Iron and Copper in the Rat, Rekha R. Dalvi

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Energetics of Home Dehydration; The Effect on Product Cost and Quality, Crystal A. Willis

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Energy Usage Trends, Energy-Food Conversion Efficiency, and Relative Energy Efficiency of Primary Crop Agriculture, Estimated from Energy-Nutrient Conversion Ratios in Mexico, India, United States, and Japan, Gerald L. Blight

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Enlightening Consumer Nutrition Decisions; Comparison of a Graphical Nutrient Density Labeling Format With the Current Food Labeling System, Kristy Gregerson Mohr

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Enzyme-Hydrolyzed Retentate for the Development of a Whipped topping Mix, Shirley Ann Bond

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Essential Tyrosine Residues in Calf Liver Uridine Diphosphoglucose Pyrophosphorylase, E.C. 2.7.7.9., Robert Carl Bachmann

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Establishing Threshold Levels of Nitrite Causing Pinking of Cooked Meat, Kevin M. Heaton

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Evaluating the efficacy of a hybrid nutrition course offered to on-campus and distance education students, Mary Anne Dimmick

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Evaluation, Assay, Distribution, and Survey of Staphylococcus aureus Thermonuclease in Milk and Cheese Products, Gene Leong Hong

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Evaluation of Antioxidant Effectiveness and Sensory Attributes of Chinese 5-Spice Ingredients in Cooked Ground Beef, Saumya Dwivedi

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Evaluation of a Vapor Pressure Osmometer for Determination of Added Water in Milk, Kietipong Pensiripun

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Evaluation of a Wescor Dew Point Microvoltmeter Model HR 33T for Measuring Water Activity in Foods, Ranga N. Kidambi

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Evaluation of Frogurt: A New Product Prepared by Fermentation of Ice Cream Mix, Morteza Mashayekh

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Evaluation of Heme and Free Iron Binding Agents As Substitutes for Sodium Nitrite in Cured Meat, Farzaneh Vahabzadeh

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Evaluation of Levulinic Acid for Topical Decontamination of Meat Surfaces, Jeffrey V. Smith

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Evaluation of the Nutritional Needs of the Elderly Residents in Southwestern Utah, Sharon Fisher

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Evaluation of the Shelf-Stability of a High-Carotenoid Breakfast Food and its Impact on Skin Carotenoid Levels, Dawn L. Reed

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Examination of the Effect of Physical Exercise on Metabolic Control in Type I Insulin-Dependent Youth with Diabetes Mellitus, Gayle Ann Brazzi

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Examining the Association Between Children's Fruit and Vegetable Intake at and Away from School, Velarie Yaa Ankrah Ansu

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Expression and Iron Loading of Recombinant Ferritin Homopolymers, Jia-Hsin Guo

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Extractable-Emulsifying Capacity of Hand and Mechaically Deboned Mutton and Organoleptic Acceptability of Various Mutton Salami Formulations, Jack Robert Anderson

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Extraction of Rennet From Fresh Frozen Vells, Neil Harvey Clarke

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Factors Affecting Growth of Proteinase Positive and Proteinase Negative Streptococcus cremoris UC310 in Ultrafiltered Milk Retentate, Brent Karl Pope

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Factors Affecting the Growth of Staphylococcus Aureus Strains Capable of Producing Enterotoxins A, B, C and D in Sterile Milk, Manoj A. Divatia

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Factors Affecting the Oxidative Stability of Foods-Interesterified Soybean Oil with High Intensity Ultrasound Treatment and Trona Mineral in Packaged Fresh Meats, Jiwon Lee

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Factors Influencing Milk Consumption in an Elementary School Lunch Program, Andrea G. Payne

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Factors That Influence High School Student Participation in United States Department of Agriculture School Lunch Nutrition Programs, Rebecca S. McKinnon

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Factors Which Influence the Development of Bloom (Redness) in Dark Colored Muscle, William Russell Egbert

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Fats and Iron in the Rat Colon: Effects on Lipid Peroxidation, Ji Jenny Chin

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Fluoride Content in Home-Canned Fruits in Utah, Sydney Ann McDonald

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Food and Nutritional needs of the World Population by 2000 A. D., Sitaram Shankar Kharbas

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Formation and Anatomical Distribution of Chlorophyll and Glycoalkaloids in Potato (Solanum Tuberosum L.) Tubers and Their Control by Physical and Chemical Treatments, Robert Bruce Jeppsen

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Formation of Polycyclic Aromatic Hydrocarbons On the Surfaces of Ultra-High Temperature Treated Meat, Michelle T. Foote

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Glycemic Load and Risk of Alzheimer's Disease: The Cache County Study on Memory, Health, and Aging, Eun Young Choi

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Growth of Clostridium Sporogenes PA3679 in a Vacuum-Packaged Meat-Vegetable Product, Julie M. Racz

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Health and Lifestyle among Ute Native American Elders, Laura L. Prestwich

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Heat Stability of Residual Milk Clotting Enzymes in Cheese Whey, James Winter Duersch

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Help in Overweight/Obesity Prevention Effort (HOPE) Study – A Study to Identify Resiliency Factors to Childhood Obesity and Comparison Between Body Mass Index and Figure Rating Scales, Rebecka L. Hanson

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Hormone Mediated Transport of Calcium and Phosphate in Polarized Epithelial Cells, Tremaine M. Sterling

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Identification of Factors Affecting Susceptibility to Depression and Influencing Quality of Life in Adult Cystic Fibrosis Patients Based on Age-At-Diagnosis, Marlene Israelsen

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Identification of Non-Nuclear Receptors for 1,25-dihydroxyvitamin D3 in Chick Kidney and Brain, Zhiheng Jia

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Immunological Response of Rats Fed Decreasing Levels of Dietary Iron and Calcium With or Without Vitamin D, Bernice Nell Neibaur

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Implementation of Online Tutoring Program to Increase University Student Information Retention, April Litchford

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Improved Fermentation Process for Producing Methane from Cheese Whey, AbdulRaman Y. Awad

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Incorporating the Index of Nutritional Quality in the Nutrition Education of WIC Recipients, Mary J. Roth

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Increasing Student Engagement and Knowledge Retention in an Entry-LevelGeneral Nutrition Course with Technology and Innovative Use of a Graduate-Level Teaching Assistant, Minhee Kang

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Influence of Carbohydrate Starvation on the Culturability and Amino Acid Utilization of Lactococcus lactis, Mark R. Stuart

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Influence of Commercial Starter Media on Biochemical Characteristics of Lactococcus lactus, Norman Bart DeVries

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Influence of Limited Proteolysis, Heat Treatment, and pH on the Whiteness of Skim Milk, Xiaoshan Li

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Influence of Phosphate Compounds on Certain Fungi and Preservative Effects of the Compounds on Fresh Cherry Fruit (Prunus cerasus, L.), William Sidney Coblentz

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Influence of Pre-Fermentation Inoculations With Leuconostoc Mesenteroides and Lactobacillus Plantarum on Physico-Chemical Properties of Fresh and Dehydrated Sauerkraut, William T. Nabors

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Influence of Process Parameters in the Manufacture of Cottage Cheese Curd from Ultrafiltered Skim Milk, Ronald Michael Raynes

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Influence of Sodium Chloride, Calcium, Moisture, and pH on the Structure and Functionality of Nonfat Directly Acidified Mozzarella Cheese, Brian M. Paulson

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Influence of Storage Duration, Temperature, and Oxygen on Quality of Stored Dehydrated Foods, Omima Ali Darag

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Influence of Streptococcus thermophilus MR-1 C Capsular Exopolysaccharide on Cheese Moisture Level, Deborah Low

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Influence of Temperature and Rate of Heat Penetration on Some Factors in Charcoal Broiled Porterhouse Steak and Ground Beef, Geraldine Irvine

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Influence of Temperature on Protein, Moisture and Fat and Some Other Factors in Charcoal Broiled Meats, Ilene C. Savage

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Influence of Ultra-high Temperature Process Parameters on Age Gelation of Mille Concentrate, Mohamed A. Elhilaly

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Investigation of the Effect of Sulfitolysis on the Functional Properties and Extrusion Performance of Whey Protein Concentrate, David P. Taylor

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In vitro Growth of Muscle Satellite Cells Isolated from Normal and Callipyge Lambs, Beatriz T. Rodriguez

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In Vivo Biopotency Evaluation of Chromium-Containing Complexes, Jay Rulon Keller

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Isolation and Biochemical Characterization of Acid- and Bile- Tolerant Strains of Lactobacillus Acidophilus and Bifidobacterium Bifidum, Lan-Szu Chou

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Isolation and Characterization of Different Aggregates of Lipid from Bovine Milk, Ankur Jhanwar

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Isolation and Purification of Anthocyanins from Black Bean Wastewater Using Macroporous Resins, Xiaoxi Wang

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Isolation of Bacteriophage Resistant Lactic Culture Strains with Known Temperature Sensitivity, Luna Ying-Chung Jeng

Linear Programming As A Decision Tool, Mark S. Huber

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Manufacture of a Dairy Dessert from Ultra-High Temperature Milk Concentrate, Mark H. Smith

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Manufacture of Cottage Cheese Utilizing a pH-controlled, Whey-based Lactic Culture, Yen-Luon Chen

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Manufacture of Monterey Cheese From Preacidified Milk, Faisal O. Mohamed

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Manufacture of White Soft Cheese from Ultrafiltered Whole Milk Retentate, Khalid Mohamed Shammet

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Manufacture, Shelf Stability, and Acceptability of Aseptically Packaged, Unripened Soft Cheese Produced by Post-Ultra-High Temperature Acidulant Injection of Ultrafiltered Milk Concentrate, Elena S. Moiseeva

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Maternal Iron Parameters and Diet: Influence on Infant Iron Parameters and Development, Janet Bradshaw Anderson

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Measurement of Proteins in Milk and Dairy Products, Marie K. Walsh

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Mechanical Desinewing of Meat, Kamchorn Tantikarnjathep

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Mechanisms of Nutrition Bar Hardening: Effect of Hydrolyzed Whey Protein and Carbohydrate Source, Shaun P. Adams

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Microbial Ecology of an Animal Waste-Fueled Induced Blanket Reactor, Steven C. Curtis

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Microbial Growth Inhibition and Decomposition of Milk Mineral and Sodium Tripolyphosphate Added to Media or Fresh Ground Beef, Rossarin Tansawat

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Microstructural Changes in Casein Micelles during Acidification of Skim Milk, Hongwen Du

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Milk Intake in Early and Late Adulthood and Risk of Osteoporotic Hip Fractures in Utah, Melanie Jean Slavens

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Milko-Tester Analysis of Milkfat Content of Churned and Nonchurned Samples from Jersey and Holstein Dairy Cattle, Kazuko Monobe

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Milk Protein Analysis by Automated Ultraviolet Spectroscopy, R. Ford Wilkinson

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Modifying Lamb/Mutton Flavors in Processed Meat Products by Smoking, Curing, Spicing, Starter Cultures and Fat Modification. Investigating the Use of the Technicon InfraAlyzer 400R as a Rapid Method for Proximate Analysis, Chima I. Osuala

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Muscle Fiber Types, DNA:RNA:Protein Ratios, and Measures of Tenderness in Various Muscles of Normal and Callipyge Lambs, Owen D. Rice