Browsing Division of Food Systems and Bioengineering (MU) by Thesis Advisor "Gruen, Ingolf"
Now showing items 1-5 of 5
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Combating high pH/high TA Missouri wines and its impact on non-volatile and sensory characteristics
(University of Missouri--Columbia, 2015)[ACCESS RESTRICTED TO THE UNIVERSITY OF MISSOURI AT REQUEST OF AUTHOR.] Cation exchange treatment has been known to be an effective method to lower wine pH since at least the 1950s; however, it is often avoided due to ... -
Improved functional properties and health benefits of whey protein by interaction with polysaccharides
(University of Missouri--Columbia, 2014) -
A model of volunteer intention at a mega-event : the London 2012 Olympics
(University of Missouri--Columbia, 2013)[ACCESS RESTRICTED TO THE UNIVERSITY OF MISSOURI AT AUTHOR'S REQUEST.] The utilization to employ volunteers within festivals, events, and mega-events has become increasingly popular due to the advantageous skills and ... -
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 ... -
Sensory analysis, instrumental analysis and consumers' acceptance toward multifunctional ice creams
(University of Missouri--Columbia, 2012)The task of this study was to develop a multifunctional ice cream which can deliver multiple functional ingredients to consumers. A descriptive sensory analysis was carried out to investigate the effect of adding varying ...