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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 ...
A study of perceived attributes of Asian foods : comparison of implicit and explicit attitude measures
(University of Missouri--Columbia, 2010)
The study tested the hypothesis that perceived food attributes (PFAs) and explicit/implicit measures of attitudes would differentially identify an individual's attitude in the domain of Asian food. In total, 39 college ...
A study on college job applicant's intention to refuse job offer
(University of Missouri--Columbia, 2010)
As job applicants could have both intention to accept job offer and intention to refuse job offer at the same time. Studies on intention to accept job offer cannot substitute the study on intention to refuse job offer. ...
Profile of Missouri Norton wine aroma using solid phase microextraction of headspace, gas chromatography-olfactometry, mass spectrometry
(University of Missouri--Columbia, 2011)
Ten Norton wines from across the state of Missouri were analyzed using gas chromatography/mass spectrometry/olfactometry (GC/MS/O) in order to catalog common volatile compounds. Extraction of volatile compounds was performed ...
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., ...
Survival and exopolysaccharide production of lactic acid bacteria grown on grape pomace
(University of Missouri--Columbia, 2010)
Microbial exopolysaccharides (EPS) used by the food industry, are typically produced using refined substrates. In this study we consider the possibility of using a food industy by-product, grape pomace, as the substrate. ...
Observation of food safety behavioral practices in foodservice employees after training and examination
(University of Missouri--Columbia, 2010)
Food establishments implement training to prevent the occurrence of food borne illness in their operation with the understanding that increased food safety knowledge will ignite appropriate situational response from ...
Temporary public eating places : food safety knowledge and practices
(University of Missouri--Columbia, 2010)
Food borne illness outbreaks are still a serious health problem in the US, even though the knowledge and training materials needed to prevent the outbreaks are readily available. It is important for those whose activities ...
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 ...
Rapid detection of food- and water-borne viruses and bacteria using SERS coupled with nanosubstrates
(University of Missouri--Columbia, 2012)
[ACCESS RESTRICTED TO THE UNIVERSITY OF MISSOURI AT AUTHOR'S REQUEST.] Food- and water-borne viruses and bacteria pose serious health risks to humans and were associated with many outbreaks worldwide. Rapid, accurate, and ...
Inactivation of foodborne pathogens by fruit wines
(University of Missouri--Columbia, 2011)
Wines produced from grapes have been found to possess bactericidal properties on a number of pathogens in vitro, suggesting possible health benefits that may be derived from microbiological safety. This study investigated ...
An integrative approach to study the safety issues of food products imported from China
(University of Missouri--Columbia, 2012)
The role of China as one source of U.S. food imports is becoming more and more important, but in recent years there have been several serious incidents about safety issues of food imported from China. This dissertation ...
A model of volunteer intention at a mega-event : the London 2012 Olympics
(University of Missouri--Columbia, 2013)
[ACCESS RESTRICTED TO THE UNIVERSITY OF MISSOURI AT AUTHOR'S REQUEST.] The utilization to employ volunteers within festivals, events, and mega-events has become increasingly popular due to the advantageous skills and ...
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, ...
Effect of lactic acid source on properties of silver carp restructured with alginate gel
(University of Missouri--Columbia, 2013)
Silver carp, Hypophthalmichthys molitrix, is an invasive species in the United States which can be used to make value-added products. The objective of this study is to compare different acidification methods' effect on ...
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 ...
The effects of hydrocolloids and squash on the texture and color of scones with reduced fat
(University of Missouri--Columbia, 2012)
Obesity has become a major issue in the United States due to poor food choices of individuals and limited low fat items on the market that consumers are willing to eat. By making products that are lower in fat, consumers ...
Processing and properties of ready-to-cook tekwan
(University of Missouri--Columbia, 2013)
[ACCESS RESTRICTED TO THE UNIVERSITY OF MISSOURI AT AUTHOR'S REQUEST.] Tekwan is a traditional food from Palembang, Indonesia. The existing problem is the tedious and long preparation time before cooking of dried tekwan. ...
The use of a food based social network site in culinary education
(University of Missouri--Columbia, 2012)
There is no mistaking that social network sites have become a pervasive presence in our everyday life. Many studies have been conducted on how general population networks like Facebook and Twitter may be valuable in academia, ...