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Evaluating alginate and organic acids for restructured carp intended for zoo animal and human diets
(University of Missouri--Columbia, 2008)
were analyzed for texture, pH and water holding capacity by using standard methods. Statistical results showed that the texture of all the treatments are significantly different (P [less than] 0.05) from the control. Treatment T3 had significantly low pH...
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 ...
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 ...