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Applications of novel nanomaterials to improve food safety
(University of Missouri--Columbia, 2014)
A study of engineered nanoparticles as potential food contaminants and their toxicity on Caco-2 cells
(University of Missouri--Columbia, 2014)
There has been growing interest in recent years in using engineered nanoparticles (ENP) in various fields such as electronics, agriculture, medicine, cosmetics, and food packaging. However, little is known about the toxicity ...
Enhancing microbiological safety of water and food
(University of Missouri--Columbia, 2014)
[ACCESS RESTRICTED TO THE UNIVERSITY OF MISSOURI AT AUTHOR'S REQUEST.] Human and animal feces are the main sources of pathogens associated with foodborne and waterborne disease outbreaks. The studies in Volume I proposed ...
Application of whey protein-polysaccharide complexes in aerated dairy gels
(University of Missouri--Columbia, 2014)
Previous research has shown that heated soluble complexes of whey protein isolate (WPI) with polysaccharides can improve both foam stability and acid-induced gel strength. We utilized these complexes in aerated dairy gels, ...
Detection and characterization of engineered nano-materials and other chemical contaminants in foods
(University of Missouri--Columbia, 2014)
[ACCESS RESTRICTED TO THE UNIVERSITY OF MISSOURI AT AUTHOR'S REQUEST.] Nanotechnology is emerging in recent years and has attracted much attention from the food industry due to its great potential for wide applications in ...
Modeling the restaurant service-recovery process : the effects of relationship quality and customer characteristics on recovery efforts
(University of Missouri--Columbia, 2014)
[ACCESS RESTRICTED TO THE UNIVERSITY OF MISSOURI AT AUTHOR'S REQUEST.] This study aims to investigate restaurant customers' attitudinal and behavioral responses, with a focus on relationship quality and customer characteristics ...
Comparison of the performance of three SERS substrates for detection of food contaminants
(University of Missouri--Columbia, 2014)
[ACCESS RESTRICTED TO THE UNIVERSITY OF MISSOURI AT AUTHOR'S REQUEST.] The use of surface enhanced Raman spectroscopy (SERS) to detect food contaminants has become an applicable and effective method as the food safety ...
Physicochemical properties of soy- and pea-based imitation sausage patties
(University of Missouri--Columbia, 2014)
Application of natural, non-nutritive, high-potency sweeteners and sugar alcohols individually and in combination in an acidified protein beverage model
(University of Missouri--Columbia, 2014)
An acidified protein beverage was formulated with 5% (w/v) whey protein isolate and 0.33% (v/v) phosphoric acid, which allows a claim of "more/plus protein" in a commercial application. Due to the food-matrix dependent ...
Work engagement of hospitality employees: examining work stresses as antecedents and customer orientation and employee voice as outcomes
(University of Missouri--Columbia, 2014)
[ACCESS RESTRICTED TO THE UNIVERSITY OF MISSOURI AT AUTHOR'S REQUEST.] This dissertation investigated the antecedents and outcomes of work engagement that commonly exist in the hospitality industry. The antecedents studied ...
Improved functional properties and health benefits of whey protein by interaction with polysaccharides
(University of Missouri--Columbia, 2014)
Fortification of pasta with chickpea and quinoa flours
(University of Missouri--Columbia, 2014)
A study of consumer responses to sustainability strategies in the hotel industry : examining the efficacy of corporate social responsibility
(University of Missouri--Columbia, 2014)
[ACCESS RESTRICTED TO THE UNIVERSITY OF MISSOURI AT AUTHOR'S REQUEST.] The empirical findings in the current dissertation reveal that corporate associations (i.e., CA and CSR) are a significant antecedent to customer ...
The effect of dietary fiber on the physio-chemical and sensorial properties of frozen yogurt
(University of Missouri--Columbia, 2014)
Dietary fiber is currently added to a wide range of commercial food products including dairy, baked goods, and some frozen desserts. Different types of dietary fiber have different properties and functions when used in ...
Anthocyanins from Norton pomace and color stability analysis for use as a colorant in plain Greek yogurt
(University of Missouri--Columbia, 2014)
Anthocyanins were extracted, concentrated and then applied as a natural colorant to a food matrix. This project assessed the use of anthocyanins extracted from Norton pomace for use as a natural colorant in Greek yogurt. ...
Effect of immediate post-harvest freezing conditions and storage temperature on the composition of Norton grapes
(University of Missouri--Columbia, 2014)
Norton is one of the most famous grapes widely planted in the state of Missouri. This research focused on optimizing the storage conditions and transportation methods in preserving frozen grapes for medium to long term ...