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Food Science

Doctoral Dissertations

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Determining Kinetic Parameters Of Thiamine Degradation In Three Nasa Spaceflight Foods In Thermal Processing And Long-Term Storage And Methods For Analyzing Microstructure And Precipitant Development In Real And Model Wines, Timothy R. Goulette Jul 2019

Determining Kinetic Parameters Of Thiamine Degradation In Three Nasa Spaceflight Foods In Thermal Processing And Long-Term Storage And Methods For Analyzing Microstructure And Precipitant Development In Real And Model Wines, Timothy R. Goulette

Doctoral Dissertations

The current NASA spaceflight food program encompasses a wide variety of commercial and custom-made edible products. These foods are designed to ensure each crewmember receives the Recommended Dietary Allowance (RDA) of vitamins and minerals to maintain adequate health during the entire spaceflight mission. With the desire for long-duration and exploration-class missions, such as the impending mission to Mars, the retention of important nutrients such as labile vitamins in spaceflight foods is critically important. For this reason, multiple studies were conducted to determine the vitamin degradation behavior of thiamine (vitamin B1) within three spaceflight foods which demonstrated both significant presence ...


Structuring Solid/Oil/Water Emulsions To Deliver Water-Soluble Bioactive Food Ingredients, Yun Zhang May 2016

Structuring Solid/Oil/Water Emulsions To Deliver Water-Soluble Bioactive Food Ingredients, Yun Zhang

Doctoral Dissertations

Numerous delivery systems are studied for lipophilic bioactive compounds, but much work is needed for bioactive food ingredients soluble or dispersible in water. The overall hypothesis of this dissertation is that structured solid/oil/water (S/O/W) emulsions can be used to encapsulate water-soluble/dispersible ingredients to retain their release during processing and storage and control their release during simulated digestions. The encapsulation principle is to prepare spray-dried powder of water-soluble/dispersible compounds as the solid core that is coated by an oil layer emulsified by food biopolymers. The oil layer isolates the compounds from the continuous aqueous phase ...