Browsing Theses (MU) by Thesis Department "Food and Hospitality Systems (MU)"
Now showing items 1-10 of 10
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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 ... -
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 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 ... -
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 ... -
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 ... -
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 ...