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Theses/Dissertations

California Polytechnic State University, San Luis Obispo

2015

Food Science

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High Moisture Extrusion Of Oatmeal, Brandon F. Coleman Jun 2015

High Moisture Extrusion Of Oatmeal, Brandon F. Coleman

Master's Theses and Project Reports

Oats are considered to be a highly nutritious breakfast food available to consumers. Heightened consumer interest in functional food products and advances in human nutrition have led to increased levels of interest in the development of new oat based products (Webster and Wood 2011). Developments in technology have led to manufacturing of instant oatmeal, making the product more convenient to consumers. Low moisture extrusion processing is one of the most widely used methods to produce ready to eat breakfast cereals; however, there has been little research carried out to determine if high moisture extrusion methods would be viable. This study ...


Screening Of Biocontrol Organisms For The Management Of Phytopathogenic Fungi And Foodborne Pathogens On Produce, Antoinette Boyee De Senna Jun 2015

Screening Of Biocontrol Organisms For The Management Of Phytopathogenic Fungi And Foodborne Pathogens On Produce, Antoinette Boyee De Senna

Master's Theses and Project Reports

The multibillion dollar agricultural industry is an important part of the United States economy, and the management of factors that affect crop and human health is imperative to maintaining this economic sector. The fungi Botrytis cinerea, Fusarium pallidoroseum, and Fusarium moniliforme are the causative agents of several plant diseases and can cause significant crop loss both before and after harvest in commodities such as strawberries, lettuce, citrus, and grains. Fungicides are employed to control these phytopathogens, but the use of these chemicals has led to an increase in fungicide resistance and may negatively affect the environment and human health. In ...


Consumer Evaluation: The Link Between Body Mass Index, Reward Sensitivity, Product Liking And Emotion, Malori Comer Jun 2015

Consumer Evaluation: The Link Between Body Mass Index, Reward Sensitivity, Product Liking And Emotion, Malori Comer

Master's Theses and Project Reports

The objectives of this study were: (1) to evaluate consumer acceptance of cheeses varying in fat and sodium levels, (2) to determine if sensitivity to reward and body mass index has an effect on product liking based on fat or salt content, (3) to evaluate the use of FaceReader technology during consumer evaluation and, (4) to determine if consumer’s self-selected, conscious emotions matched with the expressed, subconscious emotions acquired by FaceReader.

Consumer acceptance testing (n=108) was conducted on two medium cheddar cheeses with varying fat levels and two low-moisture part-skim mozzarella cheeses varying in sodium levels. Attributes were ...