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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 aims at finding solution...
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 ...
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 ...
The effects of hydrocolloids and squash on the texture and color of scones with reduced fat
(University of Missouri--Columbia, 2012)
Obesity has become a major issue in the United States due to poor food choices of individuals and limited low fat items on the market that consumers are willing to eat. By making products that are lower in fat, consumers ...
Culinology applications to a convenient and economic frozen dinner set
(University of Missouri--Columbia, 2011)
With the rising demand for convenient foods, there usually comes a decrease in quality. Combining the work of food science with culinary arts may result in a food product that is both convenient and economic without having ...