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Now showing items 21-40 of 123
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 ...
Prevention of biofilm formation on food contact surfaces by nanoscale plasma coating
(University of Missouri--Columbia, 2016)
Microbial biofilm formation can lead to a series of important safety problems in food industry because, once formed, the microbial cells are much harder to remove compared to plankton cells and can lead to circulating ...
Detection of viable Escherichia coli O157:H7 in food by propidium monoazide real-time polymerase chain reaction
(University of Missouri--Columbia, 2013)
Escherichia coli O157:H7 associated with food has caused many serious public health problems in recent years. However, only viable cells of this pathogen can cause infections, and false-positive detection caused by dead ...
Use of citrus fiber in ground beef meatballs as a functional ingredient
(University of Missouri--Columbia, 2015)
In recent years, consumer's food choices have shifted towards healthy foods due to an increased concern about coronary heart disease and diabetes. Food products with high fat and cholesterol content have been associated ...
Enhancing microbiological safety of water and food
(University of Missouri--Columbia, 2014)
[ACCESS RESTRICTED TO THE UNIVERSITY OF MISSOURI AT AUTHOR'S REQUEST.] Human and animal feces are the main sources of pathogens associated with foodborne and waterborne disease outbreaks. The studies in Volume I proposed ...
A mixed methods approach to learning styles in hospitality online education : support for faculty and students
(University of Missouri--Columbia, 2015)
[ACCESS RESTRICTED TO THE UNIVERSITY OF MISSOURI AT REQUEST OF AUTHOR.] Hospitality online education has received more attention over the past years. Potential students are seeing this avenue as a compromise to obtaining ...
Improved heat stability of whey protein isolate by glycation with inulin
(University of Missouri--Columbia, 2015)
Glycation between protein and saccharide has been shown to improve heat stability of protein. In this study, inulin, a healthy dietary fiber, was selected for glycation with whey protein isolate (WPI). Conjugates were ...
Guest perceptions of wait times using tablet technology in restaurant environment
(University of Missouri--Columbia, 2015)
Upon entering a restaurant, a guests dining experience often begins with waiting to be seated. Many restaurants are incorporating tablets into the guest experience. These tablets are used in hopes of increasing revenue and ...
Detection of viable escherichia coli in environmental water using a combined propidium monoazide staining-real-time PCR
(University of Missouri--Columbia, 2015)
Escherichia coli, as a principal fecal indicator bacterium, is used to monitor water quality world-wide. Real-time PCR (qPCR) is a promising way to achieve a rapid and sensitive detection of E. coli in water samples. The ...
Application of whey protein-polysaccharide complexes in aerated dairy gels
(University of Missouri--Columbia, 2014)
Previous research has shown that heated soluble complexes of whey protein isolate (WPI) with polysaccharides can improve both foam stability and acid-induced gel strength. We utilized these complexes in aerated dairy gels, ...
The effects of hydrocolloids and squash on the texture and color of scones with reduced fat
(University of Missouri--Columbia, 2012)
Obesity has become a major issue in the United States due to poor food choices of individuals and limited low fat items on the market that consumers are willing to eat. By making products that are lower in fat, consumers ...
Detection and characterization of engineered nano-materials and other chemical contaminants in foods
(University of Missouri--Columbia, 2014)
[ACCESS RESTRICTED TO THE UNIVERSITY OF MISSOURI AT AUTHOR'S REQUEST.] Nanotechnology is emerging in recent years and has attracted much attention from the food industry due to its great potential for wide applications in ...
Foaming properties of whey protein isolate and [lambda]-carrageenan mixed systems
(University of Missouri--Columbia, 2013)
Heating protein with polysaccharide under a net negative condition can induce the formation of soluble complex with improved functional properties. Studies on foaming properties of whey protein isolate (WPI) with polysaccharide ...
Processing and properties of ready-to-cook tekwan
(University of Missouri--Columbia, 2013)
[ACCESS RESTRICTED TO THE UNIVERSITY OF MISSOURI AT AUTHOR'S REQUEST.] Tekwan is a traditional food from Palembang, Indonesia. The existing problem is the tedious and long preparation time before cooking of dried tekwan. ...
Detection of forchlorfenuron in grapes by surface-enhanced raman spectroscopy and HPLC
(University of Missouri--Columbia, 2013)
The objective of this study was to use surface-enhanced Raman spectroscopy (SERS) for rapid detection and characterization of trace amounts of forchlorfenuron extracted from fruits. Forchlorfenuron is a plant growth regulator ...
Modeling the restaurant service-recovery process : the effects of relationship quality and customer characteristics on recovery efforts
(University of Missouri--Columbia, 2014)
[ACCESS RESTRICTED TO THE UNIVERSITY OF MISSOURI AT AUTHOR'S REQUEST.] This study aims to investigate restaurant customers' attitudinal and behavioral responses, with a focus on relationship quality and customer characteristics ...
Comparison of the performance of three SERS substrates for detection of food contaminants
(University of Missouri--Columbia, 2014)
[ACCESS RESTRICTED TO THE UNIVERSITY OF MISSOURI AT AUTHOR'S REQUEST.] The use of surface enhanced Raman spectroscopy (SERS) to detect food contaminants has become an applicable and effective method as the food safety ...
Physicochemical properties of soy- and pea-based imitation sausage patties
(University of Missouri--Columbia, 2014)
Application of natural, non-nutritive, high-potency sweeteners and sugar alcohols individually and in combination in an acidified protein beverage model
(University of Missouri--Columbia, 2014)
An acidified protein beverage was formulated with 5% (w/v) whey protein isolate and 0.33% (v/v) phosphoric acid, which allows a claim of "more/plus protein" in a commercial application. Due to the food-matrix dependent ...
Improved functional properties and health benefits of whey protein by interaction with polysaccharides
(University of Missouri--Columbia, 2014)