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Subject: Antioxidants
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Electronic Theses & Dissertations
23
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Theses
23
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English
23
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In Copyright
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Anthocyanidins
1
Anthocyanins
1
Beef--Quality
1
Biosynthesis
1
Blueberries
1
Carcinogens
1
Cereals, Prepared--Packaging
1
Cherry
1
Chickens
1
Color of food
1
Cooking (Beef)
1
Cosmetics
1
Cranberries
1
Drying
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Enriched foods
1
Fish oils
1
Food
2
Food--Analysis
1
Food--Drying--Equipment and supplies
1
Food--Packaging--Technological innovations
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Freeze-drying
1
Frozen poultry
1
Fruit juices
1
Frying
1
Grapes
1
Laminated plastics
1
Lipid membranes
1
Lipids
5
Lipids--Oxidation
1
Lipids--Peroxidation
1
Maillard reaction
1
Mass transfer
2
Meat--Preservation
1
Mutagens
1
Nitrites
1
Oils and fats in animal nutrition
1
Olive oil
1
Oxidation
1
Packaging
1
Packaging--Design
1
Packaging--Design and construction
1
Packaging--Research
3
Palm oil
1
Pasteurization
1
Phenols
1
Plastic films
1
Plastic films--Permeability
2
Plastics in packaging
4
Plastics in packaging--Research
1
Polyethylene
2
Polylactic acid
1
Poultry
1
Poultry as food
1
Poultry--Preservation
1
Rancidity
1
Rosemary
1
Sour cherry
1
Spray drying
1
Technological innovations
1
Turkey industry
1
Turkeys
2
Vitamin A
1
Vitamin C
1
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Physical Review
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Influence of antioxidants and package environment on stability of turkey roasts
King, Nancy
Text (1981)
Part of
Electronic Theses & Dissertations
Migration of antioxidants from poly(lactic acid), PLA, films into food simulants : a parameter estimation approach
Samsudin, Hayati
Text (2015)
Part of
Electronic Theses & Dissertations
Mass transfer of 3,5-di-tertiary-butyl-4-hydroxytoluene (BHT) from a multi-layer lamination
Bailey, Lynne Anne
Text (1995)
Part of
Electronic Theses & Dissertations
Using Hansen Solubility Parameters (HSPs) to develop antioxidant-packaging film to achieve controlled release
Gao, Jing (Of Michigan State University)
Text (2014)
Part of
Electronic Theses & Dissertations
Effect of hydrolyzed vegetable protein, autolyzed yeast protein and butylated hydroxyanisole on the stability of palm oil in a model system
Ukhun, Mark E.
Text (1978)
Part of
Electronic Theses & Dissertations
Mass transfer of 3,5-di-tert-butyl-4-hydroxytoluene (BHT) from high density polyethylene film and its influence on product stability
Hoojjat, Parvin
Text (1988)
Part of
Electronic Theses & Dissertations
Physico-chemical characteristics and antioxidant activity of tart cherry powder dried by various drying methods
Schwannecke, Megan K.
Text (2009)
Part of
Electronic Theses & Dissertations
Effects of different drying methods on the total phenolics, antioxidant properties, and functional properties of apple pomace
Aldosari, Mohamed Tuwayrish
Text (2014)
Part of
Electronic Theses & Dissertations
Effects of oleoresin rosemary on the oxidative quality of restructured chicken products
Lai, Shu-Mei
Text (1989)
Part of
Electronic Theses & Dissertations
Antioxidant activity of corn fiber oil
Tuntivanich, Vareemon
Text (2003)
Part of
Electronic Theses & Dissertations
Evaluation of loss of 2-tertiary butyl-4-methoxy phenol (BHA) from high density polyethylene film
Han, Jong Koo
Text (1984)
Part of
Electronic Theses & Dissertations
A study of antioxidants with respect to vitamin A in fish oils
Bird, Orson David
Text (1941)
Part of
Electronic Theses & Dissertations
Mass transfer of [alpha]-tocopherol (Vitamin E) from a multilayer laminate structure and its influence on product stability
Lin, Ju-Fen
Text (1996)
Part of
Electronic Theses & Dissertations
Mitigating anthocyanins and color degradation in pasteurized cranberry juice fortified with vitamin C
Roidoung, Sunisa
Text (2016)
Part of
Electronic Theses & Dissertations
Antioxidant role of nitrite in meat systems
Freybler, Linda Anne
Text (1989)
Part of
Electronic Theses & Dissertations
Factors influencing mutagen formation during frying of ground beef
Chen, Chihoung
Text (1988)
Part of
Electronic Theses & Dissertations
Stability of lipids in restructured beef steaks
Crackel, Rhonda Lynn
Text (1986)
Part of
Electronic Theses & Dissertations
Lipid peroxidation in poultry meat and its subcellular membranes as influenced by dietary oils and antioxidant supplementation
Lin, Charles Fley-Fung
Text (1988)
Part of
Electronic Theses & Dissertations
Lipid stability in turkey meat as influenced by cooking, refrigerated and frozen storage, salt, metal cations and antioxidants
Salih, Abdulwahab Mehdi
Text (1986)
Part of
Electronic Theses & Dissertations
Effect of selected antioxidants on the stability of virgin olive oil
Kiritsakis, Apostolos K. (Apostolos Konstantinoy)
Text (1977)
Part of
Electronic Theses & Dissertations
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