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dc.contributor.advisorLin, Mengshi, 1973-eng
dc.contributor.advisorMustapha, Azlineng
dc.contributor.authorLi, Ruoyueng
dc.date.issued2012eng
dc.date.submitted2012 Springeng
dc.descriptionTitle from PDF of title page (University of Missouri--Columbia, viewed on September 13, 2012).eng
dc.descriptionThe entire thesis text is included in the research.pdf file; the official abstract appears in the short.pdf file; a non-technical public abstract appears in the public.pdf file.eng
dc.descriptionThesis advisors: Dr. Mengshi Lin and Dr. Azlin Mustaphaeng
dc.descriptionIncludes bibliographical references.eng
dc.descriptionM.S. University of Missouri--Columbia 2012.eng
dc.description"May 2012"eng
dc.descriptionVita.eng
dc.description.abstractIn this study, ZnO NPs suspension was studied for their antibacterial activities against Escherichia coli O157:H7. Beef cuts inoculated with E. coli O157:H7 were wrapped with 5% (wt %) yam starch films incorporated with ZnO NPs suspension of 0, 6 and 12 mM and refrigerated at 4oC. An average of 0.5-log reduction of the bacteria growth of the cocktail mixture of three E. coli O157:H7 strains was observed with yam starch films containing 6 or 12 mM ZnO NPs in three replications after 8 days. Various concentrations of ZnO NPs powder from 0.05 to 1% w/w were added to corn starch. The presence and characterization of ZnO NPs in corn starch was investigated by scanning electron microscopy (SEM), and transmission electron microscopy (TEM), and energydispersive X-ray spectroscopy (EDS). Quantification of ZnO NPs was determined by inductively coupled plasma optical emission spectrometry (ICP-OES). To the best of our knowledge, this is the first systematic methodologies presented for detection, characterization, and quantification of ENPs in a food sample by a combination of methods. It could potentially be applied to other common NPs such as TiO2 NPs and MgO NPs in other food products.eng
dc.format.extentviii, 51 pageseng
dc.identifier.urihttp://hdl.handle.net/10355/15279
dc.languageEnglisheng
dc.publisherUniversity of Missouri--Columbiaeng
dc.relation.ispartofcommunityUniversity of Missouri--Columbia. Graduate School. Theses and Dissertationseng
dc.rightsOpenAccess.eng
dc.rights.licenseThis work is licensed under a Creative Commons Attribution-NonCommercial-NoDerivs 3.0 License.
dc.subjectE. colieng
dc.subjectyam starch filmeng
dc.subjectantibacterial propertieseng
dc.subjectengineered nanoparticleseng
dc.titleCharacterization of zinc oxide nanoparticles and their applications in food safetyeng
dc.typeThesiseng
thesis.degree.disciplineFood science (MU)eng
thesis.degree.grantorUniversity of Missouri--Columbiaeng
thesis.degree.levelMasterseng
thesis.degree.nameM.S.eng


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