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Enhancing efficacy, performance, and applicability of additive food manufacturing
(University of Missouri--Columbia, 2021)
changes (e.g., shape morphing, color change) of a 3D-printed product after exposure to a stimulus (e.g., pH change, water, heat). Successful adoption of this novel AM technology needs substantial work in selecting appropriate materials, creating...
Physical and sensory analysis of soy-based ice cream formulated with high oleic low linolenic soybean oil
(University of Missouri--Columbia, 2022)
Due to increased health awareness of dietary fats, consumers are demanding products with healthier oils. A diet high in oleic acid, a monounsaturated omega-9 fatty acid, has been linked to a reduced risk of coronary heart ...