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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 ...
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 ...
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 ...
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 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 ...
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, ...