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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 ...
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, ...
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 ...
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 ...
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 ...
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 ...
Physical and chemical attributes of a defatted soy flour meat analog
(University of Missouri--Columbia, 2007)
The objective of this study was to observe how the replacement of soy protein isolate in a meat analog with defatted soy flour would affect the physical and chemical characteristics of the product. A 4x3x3 (four mixes, ...
Bioactivities of selected Sutherlandia frutescens (L.) R. Br. leaf extracts
(University of Missouri--Columbia, 2007)
Sutherlandia frutescens (L.) R. Br. (family: Fabaceae) is a medicinal plant widely used by traditional healers in South Africa for treating various human ailments. In this study, the Sutherlandia frutescens leaf powder was ...
Protein-protein interaction of soy protein isolate from extrusion processing
(University of Missouri--Columbia, 2007)
The effects of various extrusions on protein-protein interactions in soy protein isolate were investigated. Soy protein isolate and wheat starch at 9:1 ration were extruded at 35% and 60% moisture content and 124.2, 134 ...
Effect of fat mimetics on the headspace release of five strawberry flavor compounds
(University of Missouri--Columbia, 2007)
Consumers prefer to consume low fat foods rather than high fat foods based on health conscious. However, low fat foods mostly have poor quality on the flavor profile and texture. To make low fat foods have better quality, ...
Effect of swine diets supplemented with magnesium sulfate and electroytes on pork quality
(University of Missouri--Columbia, 2007)
Market hogs (n = 160) were allotted into four dietary treatments to evaluate the effectiveness of magnesium sulfate and electrolytes on improving pork quality. The experiment was conducted in four seasons to evaluate ...
Comparison of sensory characteristics, and instrumental flavor compounds analysis of milk produced by three production methods
(University of Missouri--Columbia, 2007)
The objectives of this research were to carry out an analytical and sensory comparative studies on the flavor constituents of milk from three production systems: organic (O), pasture-feed based system (P), and conventional ...
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 ...
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 ...
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 ...
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 ...