Browsing by Thesis Department "Food science (MU)"
Now showing items 21-40 of 120
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Comparison of the performance of three SERS substrates for detection of food contaminants
(University of Missouri--Columbia, 2014)[ACCESS RESTRICTED TO THE UNIVERSITY OF MISSOURI AT AUTHOR'S REQUEST.] The use of surface enhanced Raman spectroscopy (SERS) to detect food contaminants has become an applicable and effective method as the food safety ... -
Consumer and descriptive analysis of flavored omeprazole oral suspensions
(University of Missouri--Columbia, 2006)[ACCESS RESTRICTED TO THE UNIVERSITY OF MISSOURI AT AUTHOR'S REQUEST.] Gastroesophageal reflux disease or GERD, a common and widely prevalent gastro intestinal disease in US population. Lack of suitable liquid dosage forms, ... -
Consumer reactions to restaurants' post-food crisis marketing strategies : a risk-benefit appraisal approach
(University of Missouri--Columbia, 2009)[ACCESS RESTRICTED TO THE UNIVERSITY OF MISSOURI AT REQUEST OF AUTHOR.] Due to the huge impact of food safety events on hospitality industry, needs for planning effective restaurant post-food crisis strategies have been ... -
A content review of precision agriculture courses across the United States
(University of Missouri--Columbia, 2017)Knowledge of what Precision Agriculture (PA) content is currently taught across the U.S. will help build a better understanding for what PA instructors should incorporate into their classes in the future. For this assessment, ... -
Culinology applications to a convenient and economic frozen dinner set
(University of Missouri--Columbia, 2011)With the rising demand for convenient foods, there usually comes a decrease in quality. Combining the work of food science with culinary arts may result in a food product that is both convenient and economic without having ... -
Customer satisfaction, profitability, and firm value in the hospitality and tourism industry : an application of American Customer Satisfaction Index (ACSI)
(University of Missouri--Columbia, 2011)This study investigates the effect of customer satisfaction on a firm's financial performance (i.e., profitability and a firm's value) in the hospitality and tourism industry. Considering the unique differences (e.g., ... -
Detection and characterization of engineered nano-materials and other chemical contaminants in foods
(University of Missouri--Columbia, 2014)[ACCESS RESTRICTED TO THE UNIVERSITY OF MISSOURI AT AUTHOR'S REQUEST.] Nanotechnology is emerging in recent years and has attracted much attention from the food industry due to its great potential for wide applications in ... -
Detection of engineered nanoparticles by SERS
(University of Missouri--Columbia, 2016)There has been increasing number of consumer and food products sold on the market that contain various engineered nanomaterials (ENMs) such as silver nanoparticles (AgNPs) and gold nanoparticles (AuNPs). These nanomaterials ... -
Detection of food contaminants by SERS and nanopore technology
(University of Missouri--Columbia, 2016)[ACCESS RESTRICTED TO THE UNIVERSITY OF MISSOURI AT REQUEST OF AUTHOR.] With growing consumption of aquaculture products, there is increasing demand on rapid and sensitive techniques that can detect prohibited substances ... -
Detection of forchlorfenuron in grapes by surface-enhanced raman spectroscopy and HPLC
(University of Missouri--Columbia, 2013)The objective of this study was to use surface-enhanced Raman spectroscopy (SERS) for rapid detection and characterization of trace amounts of forchlorfenuron extracted from fruits. Forchlorfenuron is a plant growth regulator ... -
Detection of viable escherichia coli in environmental water using a combined propidium monoazide staining-real-time PCR
(University of Missouri--Columbia, 2015)Escherichia coli, as a principal fecal indicator bacterium, is used to monitor water quality world-wide. Real-time PCR (qPCR) is a promising way to achieve a rapid and sensitive detection of E. coli in water samples. The ... -
Detection of viable Escherichia coli O157:H7 in food by propidium monoazide real-time polymerase chain reaction
(University of Missouri--Columbia, 2013)Escherichia coli O157:H7 associated with food has caused many serious public health problems in recent years. However, only viable cells of this pathogen can cause infections, and false-positive detection caused by dead ... -
Development of a novel probiotic fortified protein bar
(University of Missouri--Columbia, 2006)[ACCESS RESTRICTED TO THE UNIVERSITY OF MISSOURI AT AUTHOR'S REQUEST.] In this study, we developed and tested two probiotic fortified soy protein energy bars using okara and soy flour as the base. Bacterial strains ... -
Development of a novel probiotic-fortified soy energy bar containing decreased [alpha]-galactosides
(University of Missouri--Columbia, 2008)Soy foods have been recognized as functional, healthful foods. However, the presence of soy oligosaccharides ([alpha]-galactosides) causes intestinal bloating and flatulence, which compromise the favorable properties of ... -
Development of nanocellulose-based SERS substrate for detection of food contaminants
(University of Missouri--Columbia, 2017)[ACCESS RESTRICTED TO THE UNIVERSITY OF MISSOURI AT REQUEST OF AUTHOR.] The increasing occurrence of food safety incidents in recent years has triggered public health concerns. Thus, food scientists are endeavoring to ... -
Effect of antimicrobial agents on physical, chemical and microbiological characteristics of ready-to-eat bologna
(University of Missouri--Columbia, 2008)Quality and safety of ready-to-eat meat products can be altered by antimicrobial agents such as lactates and diacetates. This project evaluated the effect of Ional (1.5%, 2.5%, 3.5%), Ional LC (1.5%, 2.5%, 3.5%) and Optiform ... -
Effect of bioprotectants on turkey sausage
(University of Missouri--Columbia, 2007)[ACCESS RESTRICTED TO THE UNIVERSITY OF MISSOURI AT AUTHOR'S REQUEST.]Food pathogens are of great public health significance, but the spoilage bacteria cause tremendous loss to the food industry. The objective of this study ... -
The effect of dietary fiber on the physio-chemical and sensorial properties of frozen yogurt
(University of Missouri--Columbia, 2014)Dietary fiber is currently added to a wide range of commercial food products including dairy, baked goods, and some frozen desserts. Different types of dietary fiber have different properties and functions when used in ... -
Effect of different marinade treatments on survival and morphology of pathogens in beef jerky
(University of Missouri--Columbia, 2009)In the early fall of 2003, the Food Safety and Inspection Service (FSIS 2004) found that producers of meat and poultry jerky were not adequately processing the meat to achieve the lethality required to kill or reduce the ... -
Effect of fat mimetics on the headspace release of five strawberry flavor compounds
(University of Missouri--Columbia, 2007)Consumers prefer to consume low fat foods rather than high fat foods based on health conscious. However, low fat foods mostly have poor quality on the flavor profile and texture. To make low fat foods have better quality, ...