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dc.contributor.advisorLin, Mengshieng
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.descriptionDissertations, Academic -- University of Missouri--Columbia -- Food science.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.ispartofcollection2012 Freely available theses (MU)eng
dc.relation.ispartofcommunityUniversity of Missouri-Columbia. Graduate School. Theses and Dissertations. Theses. 2012 Theseseng
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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