Browsing Food Science Program (MU) by Thesis Semester "2007 Fall"
Now showing items 1-3 of 3
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Color stability of sorghum 3-deoxyanthocyanins against sulfite and ascorbic acid degradation: pH influence
(University of Missouri--Columbia, 2007)The degradation of anthocyanins by food additives like SO2 and ascorbic acid limits their use as natural food colorants. The rare 3-deoxyanthocyanins from sorghum are relatively stable compared to other anthocyanins, but ... -
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 ... -
Protein-protein interaction of soy protein isolate from extrusion processing
(University of Missouri--Columbia, 2007)The effects of various extrusions on protein-protein interactions in soy protein isolate were investigated. Soy protein isolate and wheat starch at 9:1 ration were extruded at 35% and 60% moisture content and 124.2, 134 ...