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Studies on the physical properties and preservation of the North American pawpaw (Asimina triloba) fruit
(University of Missouri--Columbia, 2023)
The North American pawpaw (Asimina triloba) fruit is an annonaceous fruit that belongs in the same family as tropical fruits like soursop, cherimoya, atemoya, and others. Pawpaw is the only fruit in the Annonaceae family that grows in temperate...
Value addition to acid whey from Greek yogurt processing with millets (kodo and proso) for development of nutritious food products
(University of Missouri--Columbia, 2022)
The disconnect between massive demand and abundant supply of food has resulted in millions of people suffering from hunger and billion metric tons of food being wasted. Circular food economy could be a solution to the ...
Creating a zero-waste soy processing system and developing vitamin B12 fortified non-GMO high oleic soy-based products using encapsulation technology
(University of Missouri--Columbia, 2023)
[EMBARGOED UNTIL 5/1/2024] High-oleic (HO) soybeans contain approximately 72-75 percent of oleic acid and 20 percent or less saturated fatty acids as compared to the traditional soybean variety. High levels of oleic acid ...