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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, ...
Application of surface enhanced Raman spectroscopy to food safety issues
(University of Missouri--Columbia, 2009)
and microbial plating methods for detection of food-borne pathogens are time-consuming and labor-intensive. In this project, we explored the feasibility of using surface enhanced Raman spectroscopy (SERS) coupled with a variety of substrates (e.g. commercial...