Browsing Theses (MU) by Thesis Department "Food science (MU)"
Now showing items 21-40 of 94
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Detection of engineered nanoparticles by SERS
(University of Missouri--Columbia, 2016)There has been increasing number of consumer and food products sold on the market that contain various engineered nanomaterials (ENMs) such as silver nanoparticles (AgNPs) and gold nanoparticles (AuNPs). These nanomaterials ... -
Detection of food contaminants by SERS and nanopore technology
(University of Missouri--Columbia, 2016)[ACCESS RESTRICTED TO THE UNIVERSITY OF MISSOURI AT REQUEST OF AUTHOR.] With growing consumption of aquaculture products, there is increasing demand on rapid and sensitive techniques that can detect prohibited substances ... -
Detection of forchlorfenuron in grapes by surface-enhanced raman spectroscopy and HPLC
(University of Missouri--Columbia, 2013)The objective of this study was to use surface-enhanced Raman spectroscopy (SERS) for rapid detection and characterization of trace amounts of forchlorfenuron extracted from fruits. Forchlorfenuron is a plant growth regulator ... -
Detection of viable escherichia coli in environmental water using a combined propidium monoazide staining-real-time PCR
(University of Missouri--Columbia, 2015)Escherichia coli, as a principal fecal indicator bacterium, is used to monitor water quality world-wide. Real-time PCR (qPCR) is a promising way to achieve a rapid and sensitive detection of E. coli in water samples. The ... -
Detection of viable Escherichia coli O157:H7 in food by propidium monoazide real-time polymerase chain reaction
(University of Missouri--Columbia, 2013)Escherichia coli O157:H7 associated with food has caused many serious public health problems in recent years. However, only viable cells of this pathogen can cause infections, and false-positive detection caused by dead ... -
Development of a novel probiotic fortified protein bar
(University of Missouri--Columbia, 2006)[ACCESS RESTRICTED TO THE UNIVERSITY OF MISSOURI AT AUTHOR'S REQUEST.] In this study, we developed and tested two probiotic fortified soy protein energy bars using okara and soy flour as the base. Bacterial strains ... -
Development of a novel probiotic-fortified soy energy bar containing decreased [alpha]-galactosides
(University of Missouri--Columbia, 2008)Soy foods have been recognized as functional, healthful foods. However, the presence of soy oligosaccharides ([alpha]-galactosides) causes intestinal bloating and flatulence, which compromise the favorable properties of ... -
Development of nanocellulose-based SERS substrate for detection of food contaminants
(University of Missouri--Columbia, 2017)[ACCESS RESTRICTED TO THE UNIVERSITY OF MISSOURI AT REQUEST OF AUTHOR.] The increasing occurrence of food safety incidents in recent years has triggered public health concerns. Thus, food scientists are endeavoring to ... -
Effect of antimicrobial agents on physical, chemical and microbiological characteristics of ready-to-eat bologna
(University of Missouri--Columbia, 2008)Quality and safety of ready-to-eat meat products can be altered by antimicrobial agents such as lactates and diacetates. This project evaluated the effect of Ional (1.5%, 2.5%, 3.5%), Ional LC (1.5%, 2.5%, 3.5%) and Optiform ... -
Effect of bioprotectants on turkey sausage
(University of Missouri--Columbia, 2007)[ACCESS RESTRICTED TO THE UNIVERSITY OF MISSOURI AT AUTHOR'S REQUEST.]Food pathogens are of great public health significance, but the spoilage bacteria cause tremendous loss to the food industry. The objective of this study ... -
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 different marinade treatments on survival and morphology of pathogens in beef jerky
(University of Missouri--Columbia, 2009)In the early fall of 2003, the Food Safety and Inspection Service (FSIS 2004) found that producers of meat and poultry jerky were not adequately processing the meat to achieve the lethality required to kill or reduce the ... -
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, ... -
The effect of front desk employees' characteriestics on the first impression of customers and customers' satisfaction
(University of Missouri--Columbia, 2017)Front desk employees are the face as well as one of the most important departments of a hotel, and their performance is central to customers' first impressions of the hotel. Moreover, customers' first impressions will ... -
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 ... -
Effect of lactic acid source on properties of silver carp restructured with alginate gel
(University of Missouri--Columbia, 2013)Silver carp, Hypophthalmichthys molitrix, is an invasive species in the United States which can be used to make value-added products. The objective of this study is to compare different acidification methods' effect on ... -
Effect of swine diets supplemented with magnesium sulfate and electroytes on pork quality
(University of Missouri--Columbia, 2007)Market hogs (n = 160) were allotted into four dietary treatments to evaluate the effectiveness of magnesium sulfate and electrolytes on improving pork quality. The experiment was conducted in four seasons to evaluate ... -
Effect of zinc oxide and silver nanoparticles on intestinal bacteria
(University of Missouri--Columbia, 2013)In this study, the effects of zinc oxide (ZnO) and silver (Ag) nanoparticles (NPs) on the intestinal bacteria, Escherichia coli, Lactobacillus acidophilus, and Bifidobacterium animalis were investigated. All three bacterial ... -
The effects of hydrocolloids and squash on the texture and color of scones with reduced fat
(University of Missouri--Columbia, 2012)Obesity has become a major issue in the United States due to poor food choices of individuals and limited low fat items on the market that consumers are willing to eat. By making products that are lower in fat, consumers ... -
Effects of ingredients on gel properties and salt-soluble proteins of sirimi from silver carp
(University of Missouri--Columbia, 2010)[ACCESS RESTRICTED TO THE UNIVERSITY OF MISSOURI AT REQUEST OF AUTHOR.] Silver carp (Hypophthalmichthys molitrix) are an introduced species in central North America that cause enormous environmental damage and have little ...