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1. DEVELOPMENT AND IMPLEMENTATION OF A “COUNTER-TOP” TRAINING PROGRAM TO INCREASE RETENTION OF FOOD SAFETY KNOWLEDGE, ALTER BEHAVIOR, IMPROVE ATTITUDE, AND INCREASE SKILLS OF SPANISH-SPEAKING RETAIL EMPLOYEES

open_access
Open Access
Author:
Richard, Angela Elizabeth
Title:
DEVELOPMENT AND IMPLEMENTATION OF A “COUNTER-TOP” TRAINING PROGRAM TO INCREASE RETENTION OF FOOD SAFETY KNOWLEDGE, ALTER BEHAVIOR, IMPROVE ATTITUDE, AND INCREASE SKILLS OF SPANISH-SPEAKING RETAIL EMPLOYEES
Graduate Program:
Food Science
Keywords:
spanish training program
food safety training
carniceria
observations
FTF-training
File:
Download AER178_Thesis.pdf
Committee Members:
Dr Cutter, Thesis Advisor/Co-Advisor
Catherine Nettles Cutter, Thesis Advisor/Co-Advisor

2. 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

4. DEVELOPMENT OF A MULTIPLEX POLYMERASE CHAIN REACTION ASSAY FOR THE DETECTION OF ESCHERICHIA COLI SEROGROUPS O103, O91, O113, O145, O111, O157, AND O26 IN BEEF CARCASS SWABS, BEEF TRIM, AND GROUND BEEF

open_access
Open Access
Author:
Valadez, Angela
Title:
DEVELOPMENT OF A MULTIPLEX POLYMERASE CHAIN REACTION ASSAY FOR THE DETECTION OF ESCHERICHIA COLI SEROGROUPS O103, O91, O113, O145, O111, O157, AND O26 IN BEEF CARCASS SWABS, BEEF TRIM, AND GROUND BEEF
Graduate Program:
Food Science
Keywords:
beef products
Escherichia coli O-antigen serogroups
Shiga toxins
detection
File:
Download Final_MS_thesis_Angela_Valadez_Penn_State_2010.pdf
Committee Members:
Cutter, Thesis Advisor/Co-Advisor
Catherine Nettles Cutter, Thesis Advisor/Co-Advisor
Edward G Dudley, Thesis Advisor/Co-Advisor
Chitrita Debroy, Thesis Advisor/Co-Advisor

5. Enzyme susceptibility of non-granular high-amylose starch precipitated from sodium hydroxide dispersions at different precipitation conditions

open_access
Open Access
Author:
Evans, Annette
Title:
Enzyme susceptibility of non-granular high-amylose starch precipitated from sodium hydroxide dispersions at different precipitation conditions
Graduate Program:
Food Science
Keywords:
resistant starch
digestion rate
physical structure. non-granular starch
enzyme susceptibility
File:
Download Ph.D.Thesis_AnnetteEvans.pdf
Committee Members:
Donald B Thompson, Committee Chair/Co-Chair
James Patrick Runt, Committee Member
Koushik Seetheraman, Committee Member
John Coupland, Committee Member

6. OPTIMIZATION OF AN ALGINATE BASED EDIBLE COATING WITH BEESWAX, NISIN AND EDTA TO MAXIMIZE SHELF LIFE OF FRESH MUSHROOMS (Agaricus bisporus)

open_access
Open Access
Author:
Luttmann, Anneliese
Title:
OPTIMIZATION OF AN ALGINATE BASED EDIBLE COATING WITH BEESWAX, NISIN AND EDTA TO MAXIMIZE SHELF LIFE OF FRESH MUSHROOMS (Agaricus bisporus)
Graduate Program:
Food Science
Keywords:
nisin
beeswax
alginate
edible coating
optimization
Mushrooms
EDTA
minimal processing
File:
Download Masters_Thesis_Anneliese_Luttmann.pdf
Committee Members:
Ramaswamy C Anantheswaran, Thesis Advisor/Co-Advisor
Ramaswamy C Anantheswaran, Thesis Advisor/Co-Advisor
John D Floros, Thesis Advisor/Co-Advisor

8. Impact of heating rate on starch granule structure and functionality

open_access
Open Access
Author:
Patel, Bhavesh K
Title:
Impact of heating rate on starch granule structure and functionality
Graduate Program:
Food Science
Keywords:
baking process
starch retrogradation
starch gelatinization
heating rate
File:
Download bhavesh__thesis_hiren.pdf
Committee Members:
Koushik Seetharaman, Committee Chair/Co-Chair
Gregory Ray Ziegler, Committee Member
Ramaswamy C Anantheswaran, Committee Member
Edward William Mills, Committee Member
Ralph D Waniska, Committee Member

9. CHARACTERIZATION OF HEAT RESISTANT MILK CHOCOLATES

open_access
Open Access
Author:
Dicolla, Carolina Bottignon
Title:
CHARACTERIZATION OF HEAT RESISTANT MILK CHOCOLATES
Graduate Program:
Food Science
Keywords:
confectionery
sensory analysis
textural analysis
heat resistant
chocolate
texture profile analysis
File:
Download Dicolla_MS_Thesis_26_FEB_09.pdf
Committee Members:
Ramaswamy C Anantheswaran, Thesis Advisor/Co-Advisor
Ramaswamy C Anantheswaran, Thesis Advisor/Co-Advisor
B Douglas Brown, Thesis Advisor/Co-Advisor

10. Development of a sequence-based molecular subtyping method for Bacillus cereus dairy isolatse

open_access
Open Access
Author:
Miller, Donna Marie
Title:
Development of a sequence-based molecular subtyping method for Bacillus cereus dairy isolatse
Graduate Program:
Food Science
Keywords:
Bacillus cereus
milk
multilocus sequence typing
subtyping
dairy
File:
Download Microsoft_Word_-_ThesisMaster6.pdf
Committee Members:
Robert F Roberts, Dissertation Advisor/Co-Advisor
Stephanie Doores, Committee Chair/Co-Chair
Robert F Roberts, Committee Chair/Co-Chair
Edward G Dudley, Committee Member
Chitrita Debroy, Committee Member
Stephen John Knabel, Committee Member