Browsing by Thesis Department "Food and hospitality systems (MU)"
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Application of ultrasound to enhance functional properties of soy okara obtained after protein extraction of soy press cake
(University of Missouri--Columbia, 2023)Soy okara is an insoluble byproduct from the production of soymilk, tofu, and soy protein extraction. Recently, there has been increasing interest in alternative processing of soy protein with the use of soy press cake as ... -
Applying a "hypocrisy" strategy to improve food safety practices in restaurants
(University of Missouri--Columbia, 2019)The purpose of this study is to examine the effect of hypocrisy approach on improving restaurant employees' handwashing behavior and glove behaviors by using the completely randomized design (CRD) and also to provide ... -
Are social media bad for your employees? : effects of at-work break activities on recovery experiences, job satisfaction, and life satisfaction
(University of Missouri--Columbia, 2019)Despite the alleged importance of work breaks, little is known about antecedents and consequences of social media break activities besides non-social media break activities. Since individuals use social media to contact ... -
Developing clean label emulsifier based on whey protein and pectin complexes
(University of Missouri--Columbia, 2018)With increasing demand for clean label products, there is an urgent need to develop biopolymer-based emulsifiers and stabilizers. Proteins are excellent emulsifiers; however, their properties are limited at pH at or near ... -
Development of a novel antimicrobial food packaging film containing silver nanoparticles
(University of Missouri--Columbia, 2018)In this study, silver nanoparticles (AgNPs) were incorporated into bacterial nanocellulose (BNC) by a reduction (R) and UV-assisted (UV) methods with the addition of polyvinyl alcohol (PVA) to prepare an environmentally ... -
Development of active food packaging materials incorporated with nanocellulose and investigation of their toxicity
(University of Missouri--Columbia, 2019)[ACCESS RESTRICTED TO THE UNIVERSITY OF MISSOURI-COLUMBIA AT REQUEST OF AUTHOR.] Nanocellulose is a renewable, lightweight, and biodegradable biomaterial that has potential applications in the food packaging industry. ... -
Development of antimicrobial composite materials for food packaging applications
(University of Missouri--Columbia, 2022)Due to increasing environmental concerns regarding plastic waste, the development of composite film materials from biodegradable polymers and natural food additives is gaining more attention. Over the last few decades, the ... -
Development of concentration and detection methods for the detection of extended-spectrum beta-lactamase producing bacterial pathogens in foods
(University of Missouri--Columbia, 2022)Currently used conventional methods for detection of bacteria in foods are time consuming and labor intensive. Therefore, there is an increasing demand for a robust, rapid, and cost-effective method for the detection of ... -
Dry milling characteristics and polyphenolic contents of adapted colored corn varieties and polyphenol extraction by combining deep eutectic solvents and ultrasound
(University of Missouri--Columbia, 2023)Although conventional yellow dent corn (Zea mays L.) has been extensively grown and utilized in the US for food, feed, and numerous industrial applications, the degree of associated value-addition is rather modest. Colored ... -
The efects of psychological ownership on loyal customers' perceptions : applying brand tourism effect and conspicuous consumption to luxury hotel marketing
(University of Missouri--Columbia, 2018)This study aims to examine the conflict between loyal customers and non-loyal customers in the luxury hotel environment. This research mainly applied the concept of brand tourism effect and employed a 2 (two types of ... -
Effects of chlorine and lactic acid treatments on chicken legs and chicken wings
(University of Missouri--Columbia, 2023)Food spoilage is a multifactorial process in which microbial spoilage plays a crucial role. In a companion study, we applied 50 ppm chlorine (C) and 2 percent lactic acid (LA) to study antimicrobial effects on fresh chicken ... -
The effects of green nudge messages on customers' Pro-Environmental Behavioral Intention (PEB) in the hotel industry
(University of Missouri--Columbia, 2024)[EMBARGOED UNTIL 08/01/2025] This study was designed to investigate how green nudge messages can affect customer engagement in hotel green practices. This research consists of two studies. Study 1 compared the effects of ... -
The effects of source and landmark type on viewers' emotions and message-related outcomes in social media-induced tourism : the moderating role of narcissism and fear of missing out
(University of Missouri--Columbia, 2023)[EMBARGOED UNTIL 5/1/2024] This study was designed to examine how two key factors for understanding social media-induced tourism--source type as the Instagram user aspect and landmark type as the tourist attraction ... -
Emulsification properties of heated whey protein-pectin formed at neutral pH
(University of Missouri--Columbia, 2018)Interactions between protein and polysaccharides could lead to improved protein functional properties including emulsification properties. Most studies focus on complex coacervates which are formed at pH [less than] pI. ... -
Enhancing efficacy, performance, and applicability of additive food manufacturing
(University of Missouri--Columbia, 2021)The advent of three-dimensional (3D) printers has led to many industrial innovations by providing alternatives to conventional manufacturing in various disciplines, including food science and engineering. As an emerging ... -
Enhancing Missouri agritourism: a comprehensive evaluation of visitors' intrinsic motivation, environmental behavior, and satisfaction
(University of Missouri--Columbia, 2022)[EMBARGOED UNTIL 12/1/2024] Unstable farm income and the desire to diversify revenue sources have increased the significance of agritourism as an alternative economic opportunity for farmers and ranchers. In Missouri, ... -
Enhancing the printability of food inks and the structural stability of 3D-printed food through additive food manufacturing
(University of Missouri--Columbia, 2023)Three-dimensional (3D) food printing is an innovative application of additive manufacturing (AM) technology that enables the layer-by-layer deposition of food materials to achieve target objects, offering numerous advantages ... -
Exploring factors that affect customer satisfaction and dining intention in hotel restaurants compared to stand-alone restaurants
(University of Missouri--Columbia, 2018)[ACCESS RESTRICTED TO THE UNIVERSITY OF MISSOURI-COLUMBIA AT AUTHOR'S REQUEST.] With the change of time, more and more hotels have chosen to operate food and beverage departments as separate revenue sectors from room ... -
Exploring gender diversity in top level management teams with the hospitality industry
(University of Missouri--Columbia, 2022)The Hospitality Management industry is one of the largest industries in the United States, employing nearly 10 percent of the country's entire population. Of those employees, 55.5 percent of them are female (Leisure and ... -
Exploring special events' potential to promote diversity, equity, and inclusion: a study of salient factors in a local festival during COVID-19
(University of Missouri--Columbia, 2022)Special events have gained popularity due to their ability to contribute to the sustainability of a destination by promoting the destination image, attracting tourism, driving economic growth, and building cultural capacity. ...