Browsing by Thesis Department "Food science (MU)"
Now showing items 1-20 of 120
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Agricultural science teachers and the concern for arc welding shop ventilation safety
(University of Missouri--Columbia, 2015)[ACCESS RESTRICTED TO THE UNIVERSITY OF MISSOURI AT REQUEST OF AUTHOR.] Agricultural science teachers spend a lot of time exposed to welding fumes while supervising students' are welding fabrication time. There are already ... -
American customers' expectations of service quality toward an Indian restaurant compared to an American restaurant
(University of Missouri--Columbia, 2010)[ACCESS RESTRICTED TO THE UNIVERSITY OF MISSOURI AT REQUEST OF AUTHOR.] The increasing number of immigrants in the USA has made the American society more diverse, making the increase in ethnic restaurants an interesting ... -
Anthocyanins from Norton pomace and color stability analysis for use as a colorant in plain Greek yogurt
(University of Missouri--Columbia, 2014)Anthocyanins were extracted, concentrated and then applied as a natural colorant to a food matrix. This project assessed the use of anthocyanins extracted from Norton pomace for use as a natural colorant in Greek yogurt. ... -
Antibacterial, plasmonic, and toxic properties of engineered nanoparticles
(University of Missouri--Columbia, 2016)There has been increasing application of novel nanomaterials in recent years in the area of agriculture and food science. This dissertation aims to study novel nanomaterials and investigate their applications in food safety, ... -
Application of natural, non-nutritive, high-potency sweeteners and sugar alcohols individually and in combination in an acidified protein beverage model
(University of Missouri--Columbia, 2014)An acidified protein beverage was formulated with 5% (w/v) whey protein isolate and 0.33% (v/v) phosphoric acid, which allows a claim of "more/plus protein" in a commercial application. Due to the food-matrix dependent ... -
Application of real-time PCR for detection of antibiotic resistant pathogens and Shiga-toxin producing Escherichia coli
(University of Missouri--Columbia, 2015)Salmonella and Shiga toxin producing Escherichia coli (STEC) are among the most important food pathogens. Increasing use of antibiotics for treatment and as a therapeutic agent on food animals has been proposed as a reason ... -
Application of Soluble Whey Protein-Carboxymethylcellulose Complex in Emulsion and Acid-induced Gelation
(University of Missouri--Columbia, 2013)Soluble complex between whey protein isolate (WPI) and carboxymethylcellulose (CMC) can be formed at pH above the pI of the protein. In the first study, the influence of CMC concentration and molecular weight (Mw = 270k, ... -
Application of surface enhanced Raman spectroscopy to food safety issues
(University of Missouri--Columbia, 2009)In recent years, food safety issues caused by contamination of chemical substances or microbial species have raised a great deal of concern in the United States. Conventional chromatography-based methods for detection of ... -
Application of whey protein-polysaccharide complexes in aerated dairy gels
(University of Missouri--Columbia, 2014)Previous research has shown that heated soluble complexes of whey protein isolate (WPI) with polysaccharides can improve both foam stability and acid-induced gel strength. We utilized these complexes in aerated dairy gels, ... -
Applications of lactic acid and its derivatives in meat products and methods to analyze related additives in restructured meat
(University of Missouri--Columbia, 2016)Lactic acid and its derivatives are widely applied to various processed food products for multiple functions. In this research, the antimicrobial study of lactic acid was investigated; the analysis methods for lactic acid ... -
Applications of novel nanomaterials to improve food safety
(University of Missouri--Columbia, 2014) -
Better beer : an exploratory analysis of craft beer flavor preferences and market segmentation.
(University of Missouri--Columbia, 2015)[ACCESS RESTRICTED TO THE UNIVERSITY OF MISSOURI AT REQUEST OF AUTHOR.] Craft beer has been on a steady incline of growth since the late 1980's (Brewers Association, 2015), this growth has occurred due to American consumers ... -
Bioactivities of selected Sutherlandia frutescens (L.) R. Br. leaf extracts
(University of Missouri--Columbia, 2007)Sutherlandia frutescens (L.) R. Br. (family: Fabaceae) is a medicinal plant widely used by traditional healers in South Africa for treating various human ailments. In this study, the Sutherlandia frutescens leaf powder was ... -
Characterization of berry ripening in Missouri Norton wine grapes
(University of Missouri--Columbia, 2017)[ACCESS RESTRICTED TO THE UNIVERSITY OF MISSOURI AT REQUEST OF AUTHOR.] Deciding to harvest hybrid cultivars by sugar accumulation, titratable acidity, orpH likely does not sufficiently model optimal berry ripeness for ... -
Characterization of zinc oxide nanoparticles and their applications in food safety
(University of Missouri--Columbia, 2012)In 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 ... -
Coenzyme Q₁₀ content, composition, texture and physiochemical characteristics of pasta fortified with freeze-dried beef heart
(University of Missouri--Columbia, 2008)This study evaluated the feasibility of fortifying fresh pasta with beef heart, a beef by-product high in coenzyme Q₁₀. Incorporating freeze-dried beef heart into pasta significantly increased coenzyme Q₁₀ and protein ... -
College students' information search behavior for spring break: an exploration in the concept of specialization
(University of Missouri--Columbia, 2007)[ACCESS RESTRICTED TO THE UNIVERSITY OF MISSOURI AT AUTHOR'S REQUEST.] This study identified college student travelers' different information search behaviors, dividing the travelers into groups of high, medium and low ... -
Color stability of sorghum 3-deoxyanthocyanins against sulfite and ascorbic acid degradation: pH influence
(University of Missouri--Columbia, 2007)The degradation of anthocyanins by food additives like SO2 and ascorbic acid limits their use as natural food colorants. The rare 3-deoxyanthocyanins from sorghum are relatively stable compared to other anthocyanins, but ... -
Combating high pH/high TA Missouri wines and its impact on non-volatile and sensory characteristics
(University of Missouri--Columbia, 2015)[ACCESS RESTRICTED TO THE UNIVERSITY OF MISSOURI AT REQUEST OF AUTHOR.] Cation exchange treatment has been known to be an effective method to lower wine pH since at least the 1950s; however, it is often avoided due to ... -
Comparison of sensory characteristics, and instrumental flavor compounds analysis of milk produced by three production methods
(University of Missouri--Columbia, 2007)The objectives of this research were to carry out an analytical and sensory comparative studies on the flavor constituents of milk from three production systems: organic (O), pasture-feed based system (P), and conventional ...