Browsing Food Science Program (MU) by Thesis Semester "2013 Fall"
Now showing items 1-6 of 6
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Application of Soluble Whey Protein-Carboxymethylcellulose Complex in Emulsion and Acid-induced Gelation
(University of Missouri--Columbia, 2013)Soluble complex between whey protein isolate (WPI) and carboxymethylcellulose (CMC) can be formed at pH above the pI of the protein. In the first study, the influence of CMC concentration and molecular weight (Mw = 270k, ... -
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 ... -
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 ... -
Effects of tomato powder or soy fiber addition and fat content on physicochemical properties of hot dogs
(University of Missouri--Columbia, 2013)Tomato powder and soy fiber may provide health benefits by supplying dietary fiber and antioxidant compounds. The main objective of this study was to investigate the effects of dietary fiber additions (tomato powder 3%, ... -
Foaming properties of whey protein isolate and [lambda]-carrageenan mixed systems
(University of Missouri--Columbia, 2013)Heating protein with polysaccharide under a net negative condition can induce the formation of soluble complex with improved functional properties. Studies on foaming properties of whey protein isolate (WPI) with polysaccharide ... -
Physicochemical and sensory properties of soymilk from five soybean lines
(University of Missouri--Columbia, 2013)Soymilk may provide health benefits due to its soy isoflavone compounds, polyunsaturated fatty acid compositions and fibers. The main objective of this study was to investigate the effects of soybean varieties on descriptive ...