• ANTIOXIDANT AND FREE RADICAL SCAVENGING PROPERTIES OF TOMATO SEED WASTES AND POTENTIAL USE AS A FUNCTIONAL FOOD 

  Bailoni, Elena Rose (2020)

  Tomato seeds are a major waste product of the tomato processing industry. To find a use for tomato seeds, two products made from the seeds, tomato seed flour and tomato seed oil, were investigated for their health beneficial ...

• DEVELOPMENT OF ΒETA-LACTOGLOBULIN BASED PARTICLES AS COLLOIDAL STABILIZERS AND EVALUATION OF THEIR PERFORMANCE ON INTERFACES 

  ZHANG, JINGLIN (2020)

  Beta-lactoglobulin (Blg) is a major whey protein in bovine milk. The desirable functional properties of Blg make it a versatile material, which has been processed into various types of colloidal systems such as nanoparticles, ...

• Experimental data for Inactivation of foodborne pathogens based on synergistic effects of ultrasound and natural compounds during fresh produce washing 

  Zhang, Hongchao (2020)

• Chemical Compositions of the Selected Cold-pressed Seed Flours and Their Free Radical Scavenging and Anti-proliferative Capacities 

  Song, Zhangyi (2019)

  The cold-pressed blackberry, broccoli, carrot, cucumber, and milk thistle seed flours were extracted with 100% ethanol and examined for their phytochemical compositions, total phenolic contents, ABTS•+ and relative DPPH• ...

• DESIGN, IMPLEMENTATION, AND EVALUATION OF A MINDFULNESS FOCUSED NUTRITION PROMOTION PROGRAM TO BALANCE USDA SCHOOL NUTRITION GOALS WITH FOOD WASTE REDUCTION IN ELEMENTARY SCHOOLS 

  Schachtner-Appel, Amy Elizabeth (2019)

  Healthy school meals offer numerous benefits for elementary school students, but low produce intake and high rates of waste prevent students from experiencing these benefits. This research aimed to create a mindful and ...

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