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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 ...
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, ...
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 ...
Resveratrol and procyanidin content in select Missouri red wines
(University of Missouri--Columbia, 2009)
Many health benefits have been attributed to procyanidins and resveratrol, including increased nitric oxide (NO) production, decreased platelet aggregation, and chemopreventative actions. These polyphenolic molecules are ...
A study of the individual and organizational characteristics influencing event planner's perception on information content and channel choice
(University of Missouri--Columbia, 2009)
Based on the understanding of the role of event planners within the context of organizational decision making process, the main purpose of this study is to examine factors (i.e., organizational vs. individual) that influence ...
Tourist motivation to use homestays in Thailand and their satisfaction based on the destination's cultural and heritage based attribute
(University of Missouri--Columbia, 2009)
This research explores the motivations and demographic characteristics of tourists and investigates which attributes satisfy tourists who visit cultural destinations. It is hypothesized that tourists' overall satisfaction ...
Puffing of okara/rice blends using a rice cake machine
(University of Missouri--Columbia, 2005)
Okara is the by-product of soymilk and tofu manufactures. It is cheap and nutritious having great potential to be applied in healthy snack foods. In this study, a puffed soy/rice cake product was developed and consumer ...
Sensory analysis of low fat strawberry ice creams prepared with different flavor chemicals and fat mimetics
(University of Missouri--Columbia, 2006)
The objective of this study was to understand the release behavior of five strawberry flavor compounds in ice cream with fat mimetics, and to reformulated low-fat ice cream with Simplesse(R) to match the flavor profile of ...
Survival of freeze-dried probiotics in soy protein powder
(University of Missouri--Columbia, 2006)
A series of well diffusion assays determined that Bifidobacterium longum B6 (B6) and Lactobacillus paracasei ATCC 25598 (LP) best inhibited pathogenic bacteria. These bacteria were freeze-dried in the presence of sucrose, ...
Simultaneous quantitation of Escherichia coli O157:H7, salmonella and shigella in ground beef by multiplex real-time PCR and immunomagnetic separation
(University of Missouri--Columbia, 2006)
The objectives of this study were to establish a real-time multiplex polymerase chain reaction (PCR) for simultaneous quantitation of Escherichia coli O157:H7, Salmonella and Shigella that have been implicated in a number ...
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 ...
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 ...
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 ...
Human resource management practices and organizational commitment and intention to leave: the mediating role of perceived organizational support and psychological contracts
(University of Missouri--Columbia, 2007)
The purpose of this research was to examine the influence of HRM practices as a critical tool to make the employees more committed to their organization which in turn would affect employee intention to stay or leave the ...
Study of antimicrobial activity and mechanism of zinc oxide nanoparticles against foodborne pathogens
(University of Missouri--Columbia, 2009)
[ACCESS RESTRICTED TO THE UNIVERSITY OF MISSOURI AT AUTHOR'S REQUEST.] Antimicrobial activities of zinc oxide nanoparticles (ZnO NPs) and their mode of action against an important foodborne bacterium (E. coli O157:H7) and ...
Evaluating alginate and organic acids for restructured carp intended for zoo animal and human diets
(University of Missouri--Columbia, 2008)
[ACCESS RESTRICTED TO THE UNIVERSITY OF MISSOURI AT AUTHOR'S REQUEST.] Silver carp, a fresh water fish, are considered an invasive species in the Midwestern U.S. having low economic value, but providing raw material for ...
Physical characterization and antimicrobial properties of PVA-cellulose nanofiber based films
(University of Missouri--Columbia, 2016)
Hybrid biopolymer-based composite films made up of 5% polyvinyl alcohol (PVA), 2.3% cellulose nano fibers (CNFs) and 1% chitosan, 4% glycerol and 0.5% cinnamon or clove essential oils (EOs) were prepared via a solution ...
Quantification of wine fault markers and their relation with risk factors
(University of Missouri--Columbia, 2017)
While there have been numerous studies on individual wine faults and their risk factors little is known about their incidence and overall relationship to risk factors when purchased. To assess this relationship 100 wines ...
The incorporation of preheated whey protein isolate and pectin complexes as natural emulsifiers and stabilizers in processed cheddar cheese sauce
(University of Missouri--Columbia, 2019)
Processed products that contain no artificial ingredients are becoming a new trend and there is a need to develop emulsifiers and stabilizers for clean label application. Whey protein isolate (WPI) has excellent emulsifying ...
The effect of front desk employees' characteriestics on the first impression of customers and customers' satisfaction
(University of Missouri--Columbia, 2017)
Front desk employees are the face as well as one of the most important departments of a hotel, and their performance is central to customers' first impressions of the hotel. Moreover, customers' first impressions will ...