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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. ...
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 ...
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 ...
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., ...
Applications of novel nanomaterials to improve food safety
(University of Missouri--Columbia, 2014)
A study of engineered nanoparticles as potential food contaminants and their toxicity on Caco-2 cells
(University of Missouri--Columbia, 2014)
There has been growing interest in recent years in using engineered nanoparticles (ENP) in various fields such as electronics, agriculture, medicine, cosmetics, and food packaging. However, little is known about the toxicity ...
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 ...
The effect of dietary fiber on the physio-chemical and sensorial properties of frozen yogurt
(University of Missouri--Columbia, 2014)
Dietary fiber is currently added to a wide range of commercial food products including dairy, baked goods, and some frozen desserts. Different types of dietary fiber have different properties and functions when used in ...
Effect of immediate post-harvest freezing conditions and storage temperature on the composition of Norton grapes
(University of Missouri--Columbia, 2014)
Norton is one of the most famous grapes widely planted in the state of Missouri. This research focused on optimizing the storage conditions and transportation methods in preserving frozen grapes for medium to long term ...
Anthocyanins from Norton pomace and color stability analysis for use as a colorant in plain Greek yogurt
(University of Missouri--Columbia, 2014)
Anthocyanins were extracted, concentrated and then applied as a natural colorant to a food matrix. This project assessed the use of anthocyanins extracted from Norton pomace for use as a natural colorant in Greek yogurt. ...
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, ...
Processing and properties of amaranth cake
(University of Missouri--Columbia, 2012)
The objective of this study was to investigate effect of processing conditions on the properties of puffed amaranth cakes. Amaranth grain was extruded and cut into 1-2 mm long pellets by an APV Baker twin-screw extruder ...
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 ...
Prevention of biofilm formation on food contact surfaces by nanoscale plasma coating
(University of Missouri--Columbia, 2016)
Microbial biofilm formation can lead to a series of important safety problems in food industry because, once formed, the microbial cells are much harder to remove compared to plankton cells and can lead to circulating ...
Effects of ingredients on gel properties and salt-soluble proteins of sirimi from silver carp
(University of Missouri--Columbia, 2010)
[ACCESS RESTRICTED TO THE UNIVERSITY OF MISSOURI AT REQUEST OF AUTHOR.] Silver carp (Hypophthalmichthys molitrix) are an introduced species in central North America that cause enormous environmental damage and have little ...
Comparison of the performance of three SERS substrates for detection of food contaminants
(University of Missouri--Columbia, 2014)
[ACCESS RESTRICTED TO THE UNIVERSITY OF MISSOURI AT AUTHOR'S REQUEST.] The use of surface enhanced Raman spectroscopy (SERS) to detect food contaminants has become an applicable and effective method as the food safety ...