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Effects of red wine and grape juice against foodborne pathogens and probiotics
(University of Missouri--Columbia, 2008)
Numerous studies have been documented describing the burgeoning health benefits of red wine consumption, including anti-oxidative, anti-carcinogenic, anti-inflammatory and anti-cardiovascular and antibacterial properties. ...
Effect of antimicrobial agents on physical, chemical and microbiological characteristics of ready-to-eat bologna
(University of Missouri--Columbia, 2008)
Quality and safety of ready-to-eat meat products can be altered by antimicrobial agents such as lactates and diacetates. This project evaluated the effect of Ional (1.5%, 2.5%, 3.5%), Ional LC (1.5%, 2.5%, 3.5%) and Optiform ...
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 ...