Browsing Graduate School - MU Theses and Dissertations (MU) by Thesis Department "Food and Hospitality Systems (MU)"
Now showing items 1-19 of 19
-
Application of ultrasound to enhance functional properties of soy okara obtained after protein extraction of soy press cake
(University of Missouri--Columbia, 2023)[EMBARGOED UNTIL 8/1/2024] Soy okara is an insoluble byproduct from the production of soymilk, tofu, and soy protein extraction. Recently, there has been increasing interest in alternative processing of soy protein with ... -
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 ... -
Dry milling characteristics and polyphenolic contents of adapted colored corn varieties and polyphenol extraction by combining deep eutectic solvents and ultrasound
(University of Missouri--Columbia, 2023)Although conventional yellow dent corn (Zea mays L.) has been extensively grown and utilized in the US for food, feed, and numerous industrial applications, the degree of associated value-addition is rather modest. Colored ... -
Effects of chlorine and lactic acid treatments on chicken legs and chicken wings
(University of Missouri--Columbia, 2023)Food spoilage is a multifactorial process in which microbial spoilage plays a crucial role. In a companion study, we applied 50 ppm chlorine (C) and 2 percent lactic acid (LA) to study antimicrobial effects on fresh chicken ... -
Enhancing efficacy, performance, and applicability of additive food manufacturing
(University of Missouri--Columbia, 2021)The advent of three-dimensional (3D) printers has led to many industrial innovations by providing alternatives to conventional manufacturing in various disciplines, including food science and engineering. As an emerging ... -
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, ... -
Enhancing the printability of food inks and the structural stability of 3D-printed food through additive food manufacturing
(University of Missouri--Columbia, 2023)Three-dimensional (3D) food printing is an innovative application of additive manufacturing (AM) technology that enables the layer-by-layer deposition of food materials to achieve target objects, offering numerous advantages ... -
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 ... -
Gold-core silver-shell nanoparticle as a SERS substrate for the detection of pesticides in tea
(University of Missouri--Columbia, 2023)In recent years, there has been significant interest in the application of innovative analytical methods combined with nanomaterials for the rapid detection of food contaminants. Pesticides are commonly used in tea cultivation ... -
High-intensity ultrasound-assisted alkaline extraction of soy protein : optimization, modeling, physicochemical and functional properties
(University of Missouri--Columbia, 2023)Soybeans, classified within the legume family, have a historical legacy as a dietary staple across diverse cultures. Preferred due to their elevated protein content, versatility, and numerous health advantages, soybeans ... -
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 ... -
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 ... -
Pod travel in the pandemic era: social media analytics on travel sentiment and spatial distribution
(University of Missouri--Columbia, 2022)The outbreak of the COVID-19 pandemic brought an enormous downturn to the overall hospitality and tourism industry. Accordingly, a novel trend emerged, called 'pod travel,' reflecting travelers' needs and behavior shifts. ... -
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 ... -
Quantifying soybean phenotypes using UAV imagery and machine learning, deep learning methods
(University of Missouri--Columbia, 2023)Crop breeding programs aim to introduce new cultivars to the world with improved traits to solve the food crisis. Food production should need to be twice of current growth rate to feed the increasing number of people by ... -
Studies on the physical properties and preservation of the North American pawpaw (Asimina triloba) fruit
(University of Missouri--Columbia, 2023)The North American pawpaw (Asimina triloba) fruit is an annonaceous fruit that belongs in the same family as tropical fruits like soursop, cherimoya, atemoya, and others. Pawpaw is the only fruit in the Annonaceae family ... -
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 ... -
Volatile and sensory analysis of raw soy slurries and aged-bean soymilk produced from novel soybean cultivars
(University of Missouri--Columbia, 2023)[EMBARGOED UNTIL 12/1/2024] The introduction of soy-based products to the United States has contributed millions to the economy. The cow milk alternative, soymilk, has been an important product in the continued growth of ... -
Whey protein-based particles in Pickering foams and clean label frozen desserts
(University of Missouri--Columbia, 2023)[EMBARGOED UNTIL 12/1/2024] Traditional emulsifiers and stabilizers are used in ice creams and frozen desserts to create a microstructure which improves the texture and stability during storage. These ingredients typically ...