Browsing Food Science Program (MU) by Thesis Department "Food and hospitality systems (MU)"
Now showing items 21-30 of 30
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Protecting the environment: the effects of green menu design on restaurant customers' willingness to pay
(University of Missouri--Columbia, 2022)The present study conducted experiments to reveal the relationship between various message appeals and customers' menu selection processes. There is a dearth of studies that explore the consumer green menu selection ... -
Proteomics and condensed tannin : an optimized method to characterize grape protein and the relationship to wine condensed tannin content
(University of Missouri--Columbia, 2021)Condensed tannin extraction and retention have long been a problem for cool climate grape growing and winemaking regions where Vitis interspecific hybrid cultivars are grown. Recently, the link has been made between ... -
Quantifying corn emergence using UAV imagery and machine learning
(University of Missouri--Columbia, 2022)Corn (Zea mays L.) is one of the important crops in the United States for animal feed, ethanol production, and human consumption. To maximize the final corn yield, one of the critical factors to consider is to improve the ... -
Rapid detection of pesticide residues in foods using surface-enhanced raman spectroscopy coupled with gold nanostars
(University of Missouri--Columbia, 2020)Constant monitoring pesticide residues in foods is an essential part of food safety. In recent years, there is a growing concern about food issues in agricultural products. Tradition testing methods such as high-performance ... -
Restaurant brand diversification: its effect on cost-efficiency and firm performance
(University of Missouri--Columbia, 2022)As a restaurant firm grows, it has the choice to remain a single brand or diversify into multiple brands. To be competitive and gain market share, some firms choose to grow by increasing the number of properties within the ... -
Separation and detection of chemical and biological contaminants in fresh produce by plasmofluidic device
(University of Missouri--Columbia, 2022)Plasmofluidic platforms are considered powerful approaches for onsite, fast, and reliable detection of chemical and biological contaminants in food products. In this study, two different protocols have been developed to ... -
A study of individuals' satisfaction of destination attributes during incentive travel with a moderating role of travel group composition
(University of Missouri--Columbia, 2019)[ACCESS RESTRICTED TO THE UNIVERSITY OF MISSOURI AT REQUEST OF AUTHOR.] While incentive travel has existed for decades, it is a highly under researched sector of the hospitality and tourism industry with absent literature ... -
Synthesis of novel gold nanostars as surface-enhanced raman spectroscopy substrate for measurement of pesticide residues in fresh produce
(University of Missouri--Columbia, 2019)[ACCESS RESTRICTED TO THE UNIVERSITY OF MISSOURI AT REQUEST OF AUTHOR.] Rapid detection of food contaminants using novel analytical methods in combination with nanomaterials has received much attention in recent years. ... -
Utilization of psyllium husk (plantago ovate) powder as a functional ingredient in a processed turkey product
(University of Missouri--Columbia, 2018)The high demand for convenient and flavorful products has kept the processed meat industry thriving, but the shift for developing more functional products is on the rise. Meat has a high potential to be an excellent matrix ... -
Valorization of purple corn pericarp using two-pot emerging thermal and non-thermal extraction technologies and evaluation of product quality, structure, and bioactivity
(University of Missouri--Columbia, 2023)The pericarp of purple corn has traditionally been thought of as being a byproduct. However, it is an excellent source of high-value polyphenols (such as anthocyanins, proanthocyanins, etc.) that could be extracted and ...