Browsing Division of Food Systems and Bioengineering (MU) by Thesis Advisor "Grün, Ingolf, 1962-"
Now showing items 1-13 of 13
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Anthocyanins from Norton pomace and color stability analysis for use as a colorant in plain Greek yogurt
(University of Missouri--Columbia, 2014)Anthocyanins were extracted, concentrated and then applied as a natural colorant to a food matrix. This project assessed the use of anthocyanins extracted from Norton pomace for use as a natural colorant in Greek yogurt. ... -
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 ... -
Bioactivities of selected Sutherlandia frutescens (L.) R. Br. leaf extracts
(University of Missouri--Columbia, 2007)Sutherlandia frutescens (L.) R. Br. (family: Fabaceae) is a medicinal plant widely used by traditional healers in South Africa for treating various human ailments. In this study, the Sutherlandia frutescens leaf powder was ... -
Coenzyme Q₁₀ content, composition, texture and physiochemical characteristics of pasta fortified with freeze-dried beef heart
(University of Missouri--Columbia, 2008)This study evaluated the feasibility of fortifying fresh pasta with beef heart, a beef by-product high in coenzyme Q₁₀. Incorporating freeze-dried beef heart into pasta significantly increased coenzyme Q₁₀ and protein ... -
Comparison of sensory characteristics, and instrumental flavor compounds analysis of milk produced by three production methods
(University of Missouri--Columbia, 2007)The objectives of this research were to carry out an analytical and sensory comparative studies on the flavor constituents of milk from three production systems: organic (O), pasture-feed based system (P), and conventional ... -
Consumer and descriptive analysis of flavored omeprazole oral suspensions
(University of Missouri--Columbia, 2006)[ACCESS RESTRICTED TO THE UNIVERSITY OF MISSOURI AT AUTHOR'S REQUEST.] Gastroesophageal reflux disease or GERD, a common and widely prevalent gastro intestinal disease in US population. Lack of suitable liquid dosage forms, ... -
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 ... -
The effect of dietary fiber on the physio-chemical and sensorial properties of frozen yogurt
(University of Missouri--Columbia, 2014)Dietary fiber is currently added to a wide range of commercial food products including dairy, baked goods, and some frozen desserts. Different types of dietary fiber have different properties and functions when used in ... -
Effect of fat mimetics on the headspace release of five strawberry flavor compounds
(University of Missouri--Columbia, 2007)Consumers prefer to consume low fat foods rather than high fat foods based on health conscious. However, low fat foods mostly have poor quality on the flavor profile and texture. To make low fat foods have better quality, ... -
Effect of immediate post-harvest freezing conditions and storage temperature on the composition of Norton grapes
(University of Missouri--Columbia, 2014)Norton is one of the most famous grapes widely planted in the state of Missouri. This research focused on optimizing the storage conditions and transportation methods in preserving frozen grapes for medium to long term ... -
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%, ... -
Method for secondary encapsultion [sic] of benzaldehyde for use in ice cream
(University of Missouri--Columbia, 2011)[ACCESS RESTRICTED TO THE UNIVERSITY OF MISSOURI AT REQUEST OF AUTHOR.] Encapsulation of flavors can be applied to the ice cream industry to create novel products in which the flavor release is controlled orlimited to the ... -
Resveratrol and procyanidin content in select Missouri red wines
(University of Missouri--Columbia, 2009)Many health benefits have been attributed to procyanidins and resveratrol, including increased nitric oxide (NO) production, decreased platelet aggregation, and chemopreventative actions. These polyphenolic molecules are ...