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Skip to Search Results- 1Antifungal
- 1Biobased
- 1Epoxidation
- 1Fourier Transform Infrared Spectroscopy
- 1Hydroxy fatty acid
- 1Lactobacillus
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Fall 2013
Lactobacilli are commonly used in food fermentations. Preservation and changes in food quality due to fermentation arise because of the growth, metabolism and enzymatic activity of these organisms. Enzymatic pathways of lactobacilli can also be exploited for the production of bioactive...
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Fall 2016
Tavassoli Kafrani, Mohammad Hossein
This thesis first describes the development of novel analytical methods for use in lipid transformations. It continues with the synthesis of vegetable oil-based polyols with high hydroxyl value (OHV) and low viscosity, an example of a lipid transformation. Vegetable oils are amenable to...