Browsing Division of Food Systems and Bioengineering (MU) by Thesis Advisor "Gruen, Ingolf"
Now showing items 1-6 of 6
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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) -
Instrumental analysis, sensory analysis and consumer acceptance of strained yogurt in frozen desserts
(University of Missouri--Columbia, 2021)There is a surging demand from consumers for healthier products that are lower in calories but maintain their original flavor and texture. Many countries around the world have worked to develop new techniques to improve ... -
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 ...