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Start Over Graduate Program Food Science Year 2009

1. THE BIOAVAILABILITY OF ERGOTHIONEINE FROM MUSHROOMS AND THE ACUTE EFFECTS ON ANTIOXIDANT CAPACITY AND BIOMARKERS OF INFLAMMATION IN HUMAN PARTICIPANTS

open_access
Open Access
Author:
Weigand, AuBrei Jayne
Title:
THE BIOAVAILABILITY OF ERGOTHIONEINE FROM MUSHROOMS AND THE ACUTE EFFECTS ON ANTIOXIDANT CAPACITY AND BIOMARKERS OF INFLAMMATION IN HUMAN PARTICIPANTS
Graduate Program:
Food Science
Keywords:
Bioavalilability
Mushrooms
Ergothioneine
File:
Download 12409_Thesis.pdf
Committee Members:
Robert Bruce Beelman, Thesis Advisor/Co-Advisor
Robert Bruce Beelman, Thesis Advisor/Co-Advisor

3. STRUCTURE AND FUNCTION OF ENDOSPERM STARCH FROM MAIZE MUTANTS DEFICIENT IN ONE OR MORE STARCH-BRANCHING ENZYME ISOFORM ACTIVITIES

open_access
Open Access
Author:
Xia, Huan
Title:
STRUCTURE AND FUNCTION OF ENDOSPERM STARCH FROM MAIZE MUTANTS DEFICIENT IN ONE OR MORE STARCH-BRANCHING ENZYME ISOFORM ACTIVITIES
Graduate Program:
Food Science
Keywords:
starch branching enzyme
maize endosperm starch
starch structure
starch digestibility
maize mutant
maize kernel germination
File:
Download Huan_Xia_PhD_Thesis-110309.pdf
Committee Members:
Donald B Thompson, Dissertation Advisor/Co-Advisor
Donald B Thompson, Committee Chair/Co-Chair
Mark Guiltinan, Committee Chair/Co-Chair
John Neil Coupland, Committee Member
Devin G Peterson, Committee Member
Ming Tien, Committee Member

4. REARRANGEMENT HOT SPOT (rhs) GENES ARE POTENTIAL MARKERS FOR MULTILOCUS SEQUENCE TYPING OF ESCHERICHIA COLI O157:H7 STRAINS

open_access
Open Access
Author:
Liu, Kuanqing
Title:
REARRANGEMENT HOT SPOT (rhs) GENES ARE POTENTIAL MARKERS FOR MULTILOCUS SEQUENCE TYPING OF ESCHERICHIA COLI O157:H7 STRAINS
Graduate Program:
Food Science
Keywords:
multilocus sequence typing
E. coli O157:H7
rearrangement hot spot (rhs)
phylogeny
molecular subtyping
File:
Download Masters_Thesis_of_Kuanqing_Liu_Food_Science_Department_PSU_FINAL_7.5.2009.pdf
Committee Members:
D Edward G Dudley And Dr Stephen J Knabel, Thesis Advisor/Co-Advisor
Edward G Dudley, Thesis Advisor/Co-Advisor
Stephen John Knabel, Thesis Advisor/Co-Advisor

6. RETENTION OF FLAVOR COMPOUNDS BY DISPERSED HIGH-AMYLOSE MAIZE STARCH (HAMS) IN AN AQEUOUS MODEL SYSTEM

open_access
Open Access
Author:
Yeo, Lihe
Title:
RETENTION OF FLAVOR COMPOUNDS BY DISPERSED HIGH-AMYLOSE MAIZE STARCH (HAMS) IN AN AQEUOUS MODEL SYSTEM
Graduate Program:
Food Science
Keywords:
starch
retention
high amylose maize starch
flavor
File:
Download lxy128thesis2.pdf
Committee Members:
Dr Donald Thompson, Thesis Advisor/Co-Advisor
Donald B Thompson, Thesis Advisor/Co-Advisor
Devin G Peterson, Thesis Advisor/Co-Advisor

7. INCREASING CALCIUM AND VITAMIN D INTAKE OF FIRST GENERATION CHINESE AMERICAN WOMEN

open_access
Open Access
Author:
Lv, Nan
Title:
INCREASING CALCIUM AND VITAMIN D INTAKE OF FIRST GENERATION CHINESE AMERICAN WOMEN
Graduate Program:
Food Science
Keywords:
Calcium
Osteoporosis
Nutrition Education
Chinese American
Food Preferences
Dairy Products
File:
Download Nan_Thesis_Final.pdf
Committee Members:
Juanita Lynne Brown, Dissertation Advisor/Co-Advisor
Lynne Brown, Committee Chair/Co-Chair
Audrey Neff Maretzki, Committee Member
Robert F Roberts, Committee Member
Dr Carla K Miller, Committee Member

9. State of Water in Starch-Water Systems in the Gelatinization Temperature Range as Investigated using Dielectric Relaxation Spectroscopy

open_access
Open Access
Author:
Motwani, Tanuj
Title:
State of Water in Starch-Water Systems in the Gelatinization Temperature Range as Investigated using Dielectric Relaxation Spectroscopy
Graduate Program:
Food Science
Keywords:
starch gelatinization
dielectric spectroscopy
relaxation time
relaxation strength
File:
Download Motwani_Final_Dissertation_Jan_2010.pdf
Committee Members:
Ramaswamy C Anantheswaran, Dissertation Advisor/Co-Advisor
Ramaswamy C Anantheswaran, Committee Chair/Co-Chair
Dr John Floros, Committee Member
Dr Donald Thompson, Committee Member
Michael T Lanagan, Committee Member