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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 ...
Valorization of purple corn pericarp using two-pot emerging thermal and non-thermal extraction technologies and evaluation of product quality, structure, and bioactivity
(University of Missouri--Columbia, 2023)
The pericarp of purple corn has traditionally been thought of as being a byproduct. However, it is an excellent source of high-value polyphenols (such as anthocyanins, proanthocyanins, etc.) that could be extracted and ...
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 ...
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, aiming to increase the total...
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 ...
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 ...
Developing clean label emulsifier based on whey protein and pectin complexes
(University of Missouri--Columbia, 2018)
I) and in the presence of salt. One approach to improve functional properties including emulsification properties of proteins is by interacting with polysaccharides. Protein-polysaccharide complex coacervates (e.g., pH < pI) have been extensively studied but much less...
Impact of foliar molybdenum application in acutely deficient vineyard on wine quality
(University of Missouri--Columbia, 2021)
vines from 2018 to 2020 samples. Vignoles leaf Nitrogen percentage was determined in 2019 and 2020 treated and untreated vines. In 2019 no significant difference was found on N percent between vines treated 3 years consecutively, vines treated in 2017...
Quantifying corn emergence using UAV imagery and machine learning
(University of Missouri--Columbia, 2022)
for emergence parameters among planting depths at different replications and across the N-S direction of the fields. For yield estimation, emergence data alone did not show any relation with final yield (R2 = 0.01, RMSE = 720 kg ha-1). The combination of VIs...