Browsing Division of Food Systems and Bioengineering (MU) by Thesis Semester "2022 Fall"
Now showing items 1-6 of 6
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Development of concentration and detection methods for the detection of extended-spectrum beta-lactamase producing bacterial pathogens in foods
(University of Missouri--Columbia, 2022)Currently used conventional methods for detection of bacteria in foods are time consuming and labor intensive. Therefore, there is an increasing demand for a robust, rapid, and cost-effective method for the detection of ... -
Enhancing Missouri agritourism: a comprehensive evaluation of visitors' intrinsic motivation, environmental behavior, and satisfaction
(University of Missouri--Columbia, 2022)[EMBARGOED UNTIL 12/1/2024] Unstable farm income and the desire to diversify revenue sources have increased the significance of agritourism as an alternative economic opportunity for farmers and ranchers. In Missouri, ... -
Extraction, optimization, and characterization of chia seed mucilage as an emerging biopolymer
(University of Missouri--Columbia, 2022)Continuous population growth and decreasing food resources will create tremendous challenges in providing sufficient food in the future. For the food industry, specifically food scientists, this means finding and/or ... -
Physical and sensory analysis of soy-based ice cream formulated with high oleic low linolenic soybean oil
(University of Missouri--Columbia, 2022)Due to increased health awareness of dietary fats, consumers are demanding products with healthier oils. A diet high in oleic acid, a monounsaturated omega-9 fatty acid, has been linked to a reduced risk of coronary heart ... -
Predicting disrespectful tourist behavior: the role of stereotypes about residents, social contagion, and psychological entitlement
(University of Missouri--Columbia, 2022)Disrespectful tourist behavior has affected the wellness of the tourist industry, the residents and communities of destinations, and other tourists. Despite its negative impact, existing knowledge on such behavior is ... -
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 ...