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In vitro digestion and beta-carotene delivery of emulsion stabilized by heated WPI and pectin mixture
(University of Missouri--Columbia, 2018)
In this study, the impact of a whey protein isolate (WPI) and pectin complex (formed heating the mixture at 85[degrees]C and pH 7) on digestion properties and delivery of [beta]-carotene in oilin-water emulsions was ...
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 ...
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 < pI. Much less ...
Exploring the relationship between professionalism and perceived organizational performance in small to medium restaurants
(University of Missouri--Columbia, 2018)
[ACCESS RESTRICTED TO THE UNIVERSITY OF MISSOURI AT AUTHOR'S REQUEST.] The key to success in the hospitality industry depends on the professionalism of the workforce (Lee, 2014). In the restaurant sector, the characteristics ...
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 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 departments, ...
Green synthesis approach and applications of engineered nanomaterials in food safety
(University of Missouri--Columbia, 2019)
[ACCESS RESTRICTED TO THE UNIVERSITY OF MISSOURI AT REQUEST OF AUTHOR.] Nowadays, food safety has received more awareness because of increasing foodborne illness outbreaks around the world that involved biological and ...
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 ...
Utilization of psyllium husk (plantago ovate) powder as a functional ingredient in a processed turkey product
(University of Missouri--Columbia, 2018)
The high demand for convenient and flavorful products has kept the processed meat industry thriving, but the shift for developing more functional products is on the rise. Meat has a high potential to be an excellent matrix ...
Mothers' cooking stress and family dining out : examining psychological influences and family dining out benefits on mothers' life satisfaction
(University of Missouri--Columbia, 2018)
This study aimed to (1) to examine whether the constructs of dining out constraints (i.e., interpersonal constraint, structural constraint, and intrapersonal constraint) influence the frequency of mothers dining out with ...
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 AT REQUEST OF AUTHOR.] Nanocellulose is a renewable, lightweight, and biodegradable biomaterial that has potential applications in the food packaging industry. Nanocellulose ...
Proteomics and condensed tannin : an optimized method to characterize grape protein and the relationship to wine condensed tannin content
(University of Missouri--Columbia, 2021)
Condensed tannin extraction and retention have long been a problem for cool climate grape growing and winemaking regions where Vitis interspecific hybrid cultivars are grown. Recently, the link has been made between ...
Protecting the environment: the effects of green menu design on restaurant customers' willingness to pay
(University of Missouri--Columbia, 2022)
The present study conducted experiments to reveal the relationship between various message appeals and customers' menu selection processes. There is a dearth of studies that explore the consumer green menu selection ...
Restaurant brand diversification: its effect on cost-efficiency and firm performance
(University of Missouri--Columbia, 2022)
As a restaurant firm grows, it has the choice to remain a single brand or diversify into multiple brands. To be competitive and gain market share, some firms choose to grow by increasing the number of properties within the ...
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 ...
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 ...
The impact of YouTube travel vlogs on destination image and viewer's travel intention : the difference between high and low trip involvement groups
(University of Missouri--Columbia, 2020)
[ACCESS RESTRICTED TO THE UNIVERSITY OF MISSOURI AT REQUEST OF AUTHOR.] Travel related YouTube vlogs have significantly grown in today's tourism industry, creating a new trend among social media users. The purpose of this ...
Rapid detection of pesticide residues in foods using surface-enhanced raman spectroscopy coupled with gold nanostars
(University of Missouri--Columbia, 2020)
Constant monitoring pesticide residues in foods is an essential part of food safety. In recent years, there is a growing concern about food issues in agricultural products. Tradition testing methods such as high-performance ...
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 ...
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 ...
Hotel job characteristics in china and the United States, an application of the job characteristics model to turnover intention
(University of Missouri--Columbia, 2021)
This study investigated hotel employees' job characteristics, their critical psychological states, and their relationship with the hotel employees' turnover intention using the complete Hackman and Oldham's job ...