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Evaluating alginate and organic acids for restructured carp intended for zoo animal and human diets
(University of Missouri--Columbia, 2008)
were analyzed for texture, pH and water holding capacity by using standard methods. Statistical results showed that the texture of all the treatments are significantly different (P [less than] 0.05) from the control. Treatment T3 had significantly low pH...
Study of intermediate moisture pork and its storage stability
(University of Missouri--Columbia, 1971)
"Preservation of food has been practiced through the ages to save the seasonal surplus for future use or the annual surplus for use in deficit years. During the development of civilizations, various food preservation methods ...
Sensory analysis of low fat strawberry ice creams prepared with different flavor chemicals and fat mimetics
(University of Missouri--Columbia, 2006)
The objective of this study was to understand the release behavior of five strawberry flavor compounds in ice cream with fat mimetics, and to reformulated low-fat ice cream with Simplesse(R) to match the flavor profile of ...
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 ...