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Electronic Theses & Dissertations
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Theses
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Anthocyanins
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Anti-inflammatory agents
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Cherry
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Color of food
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Cranberries
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Cytochrome P-450
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Endothelial cells
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Enriched foods
1
Food
2
Food--Analysis
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Food--Packaging--Technological innovations
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Fruit juices
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Maillard reaction
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Mastitis
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Michigan
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Oxidation
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Oxidative stress
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Packaging--Design
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Packaging--Design and construction
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Pasteurization
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Plastic films
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Plastics in packaging
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Polylactic acid
1
Sour cherry
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Technological innovations
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Vitamin C
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Mitigating anthocyanins and color degradation in pasteurized cranberry juice fortified with vitamin C
Roidoung, Sunisa
Text (2016)
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
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
Antioxidant and antiinflammatory compounds in tart cherries
Wang, Haibo
Text (1998)
Part of
Electronic Theses & Dissertations
Cytochrome P450 derived oxylipids induce vascular barrier dysfunction in an oxidative stress dependent mechanism
Mavangira, Vengai
Text (2016)
Part of
Electronic Theses & Dissertations
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