Browsing Food Science Program (MU) by Thesis Advisor "Hsieh, Fu-hung"
Now showing items 1-10 of 10
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Extrusion and physicochemical properties of soy-whey protein meat analog
(University of Missouri--Columbia, 2007)[ACCESS RESTRICTED TO THE UNIVERSITY OF MISSOURI AT AUTHOR'S REQUEST.] Soy and whey proteins are two finest proteins due to their nutritional and health benefits. To reap these benefits it is essential to use them in ... -
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 ... -
Microencapsulation and viability of a probiotic in a simulated gastrointestinal environment
(University of Missouri--Columbia, 2015)The human-origin probiotic Lactobacillus rhamnosus strain GG (LGG) proved to exert health benefits in dogs. Like other strains, the viability of this probiotic is reduced while passing through the stomach and upper intestine ... -
Physical and chemical attributes of a defatted soy flour meat analog
(University of Missouri--Columbia, 2007)The objective of this study was to observe how the replacement of soy protein isolate in a meat analog with defatted soy flour would affect the physical and chemical characteristics of the product. A 4x3x3 (four mixes, ... -
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 ... -
Physicochemical properties of soy- and pea-based imitation sausage patties
(University of Missouri--Columbia, 2014) -
Processing and properties of amaranth cake
(University of Missouri--Columbia, 2012)The objective of this study was to investigate effect of processing conditions on the properties of puffed amaranth cakes. Amaranth grain was extruded and cut into 1-2 mm long pellets by an APV Baker twin-screw extruder ... -
Processing and properties of quinoa cake
(University of Missouri--Columbia, 2011)[ACCESS RESTRICTED TO THE UNIVERSITY OF MISSOURI AT REQUEST OF AUTHOR.] Quinoa is a pseudocereal originated in the Andean region. The seeds are gluten-free and are highly appreciated for their balanced composition of ... -
Processing and properties of ready-to-cook tekwan
(University of Missouri--Columbia, 2013)[ACCESS RESTRICTED TO THE UNIVERSITY OF MISSOURI AT AUTHOR'S REQUEST.] Tekwan is a traditional food from Palembang, Indonesia. The existing problem is the tedious and long preparation time before cooking of dried tekwan. ... -
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 ...