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An integrative approach to study the safety issues of food products imported from China
(University of Missouri--Columbia, 2012)
The role of China as one source of U.S. food imports is becoming more and more important, but in recent years there have been several serious incidents about safety issues of food imported from China. This dissertation ...
Characterization of zinc oxide nanoparticles and their applications in food safety
(University of Missouri--Columbia, 2012)
In this study, ZnO NPs suspension was studied for their antibacterial activities against Escherichia coli O157:H7. Beef cuts inoculated with E. coli O157:H7 were wrapped with 5% (wt %) yam starch films incorporated with ...
Processing and properties of quinoa cake
(University of Missouri--Columbia, 2011)
[ACCESS RESTRICTED TO THE UNIVERSITY OF MISSOURI AT REQUEST OF AUTHOR.] Quinoa is a pseudocereal originated in the Andean region. The seeds are gluten-free and are highly appreciated for their balanced composition of ...
Rapid detection of food- and water-borne viruses and bacteria using SERS coupled with nanosubstrates
(University of Missouri--Columbia, 2012)
[ACCESS RESTRICTED TO THE UNIVERSITY OF MISSOURI AT AUTHOR'S REQUEST.] Food- and water-borne viruses and bacteria pose serious health risks to humans and were associated with many outbreaks worldwide. Rapid, accurate, and ...
Effects of tomato powder or soy fiber addition and fat content on physicochemical properties of hot dogs
(University of Missouri--Columbia, 2013)
Tomato powder and soy fiber may provide health benefits by supplying dietary fiber and antioxidant compounds. The main objective of this study was to investigate the effects of dietary fiber additions (tomato powder 3%, ...
Physicochemical and sensory properties of soymilk from five soybean lines
(University of Missouri--Columbia, 2013)
Soymilk may provide health benefits due to its soy isoflavone compounds, polyunsaturated fatty acid compositions and fibers. The main objective of this study was to investigate the effects of soybean varieties on descriptive ...
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 ...
A study of engineered nanoparticles as potential food contaminants and their toxicity on Caco-2 cells
(University of Missouri--Columbia, 2014)
There has been growing interest in recent years in using engineered nanoparticles (ENP) in various fields such as electronics, agriculture, medicine, cosmetics, and food packaging. However, little is known about the toxicity ...
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 ...
Temporary public eating places : food safety knowledge and practices
(University of Missouri--Columbia, 2010)
Food borne illness outbreaks are still a serious health problem in the US, even though the knowledge and training materials needed to prevent the outbreaks are readily available. It is important for those whose activities ...
Culinology applications to a convenient and economic frozen dinner set
(University of Missouri--Columbia, 2011)
With the rising demand for convenient foods, there usually comes a decrease in quality. Combining the work of food science with culinary arts may result in a food product that is both convenient and economic without having ...
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 ...