Browsing by Subject "gels"

Now showing items 1-2 of 2

    • Electron Beam Processing of Egg Products 
      Rackley, Mason (2018-05-01)
      This research explores electron beam processing of eggs and its impact on their functionality as an ingredient in processed foods. Electron beam processing (EBP) is recognized as an alternative to traditional sanitizers ...
    • Improvement of Low Quality Meat Utilizing Functional Ingredients 
      Booren, Betsy Lyn (2011-08-08)
      Alternative methods to reduce the variation caused by pale, soft, and exudative (PSE) and dark, firm, and dry (DFD) conditions in meat tissues need to be examined. The objective of this dissertation was to determine if ...