Browsing 2008 MU theses - Freely available online by Thesis Department "Food science (MU)"
Now showing items 1-7 of 7
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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 ... -
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 ... -
Effects of red wine and grape juice against foodborne pathogens and probiotics
(University of Missouri--Columbia, 2008)Numerous studies have been documented describing the burgeoning health benefits of red wine consumption, including anti-oxidative, anti-carcinogenic, anti-inflammatory and anti-cardiovascular and antibacterial properties. ... -
Inactivation of wild type bacillus spores in a soy meat analog model by extrusion cooking
(University of Missouri--Columbia, 2008)The heat resistance of spores continues to be a challenge in food processing applications. Suitable methods that effectively inactivate spores without producing adverse effects on quality and nutrition of food products are ... -
The perceived difficulties, training needs, job satisfaction, and intention to leave of expatriate hotel professionals working in mainland China
(University of Missouri--Columbia, 2008)With the rapid development in China's hotel industry in recent years, multinational hotel companies compete to build and open new hotels in China, and send more expatriate hotel professionals to work there. These expatriate ... -
Phenolics in red wine pomace and their potential application in animal and human health
(University of Missouri--Columbia, 2008)Grape pomace by-products, from wine-making, have some beneficial antioxidant compounds left in them after vinification and could be a cheap source of these compounds for value added products. One of the most common antioxidant ... -
Probiotic-supplemented soy bar effects on resistance to infection by listeria monocytogenes
(University of Missouri--Columbia, 2008)Probiotics are living microorganisms that help regulate the gastrointestinal tract. The aim of this project was to investigate the benefits of probiotics and their inhibitory effect on Listeria monocytogenes EGD. Three ...