Browsing Division of Food Systems and Bioengineering (MU) by Thesis Advisor "Gruen, Ingolf"
Now showing items 1-15 of 15
-
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[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 ... -
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 AUTHOR'S REQUEST.] -
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%, ... -
Improved functional properties and health benefits of whey protein by interaction with polysaccharides
([University of Missouri--Columbia], 2014) -
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 AUTHOR'S REQUEST.] 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 ... -
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® 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 ...