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Protecting the environment: the effects of green menu design on restaurant customers' willingness to pay
(University of Missouri--Columbia, 2022)
The present study conducted experiments to reveal the relationship between various message appeals and customers' menu selection processes. There is a dearth of studies that explore the consumer green menu selection ...
Optimization of bitterness in chocolate through roasting with analysis of related changes in important bitter compounds
(University of Missouri--Columbia, 2020)
Chocolate is made from the fermented, dried, and roasted seeds of the Theobroma cacao tree, an important agricultural food crop which contains bioactive flavonoid polyphenols with beneficial health effects. Such effects ...