ingredients; and 2) the bioavailability of nutrients and bioactive components in foods. Education,.S., Food Sciences and Engineering (Jinan University,.R. Y., Fuller,., Hsieh,.-H. Critical Reviews in Food Science and Nutrition,. Food Chemistry, under review. Storage stability of food protein hydrolysates a review.
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Monoclonal antibody-based elisa for the quantification of porcine hemoglobin in meat products. C., Klaassen Kamdar,., Labuza,. My food safety research primarily focuses on the development of rapid methods for the detection of harmful or prohibited substances in foods. Journal of Agricultural and Food Chemistry,. Food Control, 60, 621-628. M.S., Food and Nutrition (Florida State University).