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Now showing items 41-60 of 99
Temporary public eating places : food safety knowledge and practices
(University of Missouri--Columbia, 2010)
Food borne illness outbreaks are still a serious health problem in the US, even though the knowledge and training materials needed to prevent the outbreaks are readily available. It is important for those whose activities ...
Sensory analysis, instrumental analysis and consumers' acceptance toward multifunctional ice creams
(University of Missouri--Columbia, 2012)
The task of this study was to develop a multifunctional ice cream which can deliver multiple functional ingredients to consumers. A descriptive sensory analysis was carried out to investigate the effect of adding varying ...
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 ...
Characterization of zinc oxide nanoparticles and their applications in food safety
(University of Missouri--Columbia, 2012)
In this study, ZnO NPs suspension was studied for their antibacterial activities against Escherichia coli O157:H7. Beef cuts inoculated with E. coli O157:H7 were wrapped with 5% (wt %) yam starch films incorporated with ...
Inactivation of foodborne pathogens by fruit wines
(University of Missouri--Columbia, 2011)
Wines produced from grapes have been found to possess bactericidal properties on a number of pathogens in vitro, suggesting possible health benefits that may be derived from microbiological safety. This study investigated ...
Applications of novel nanomaterials to improve food safety
(University of Missouri--Columbia, 2014)
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 ...
Sensory analysis of low fat strawberry ice creams prepared with different flavor chemicals and fat mimetics
(University of Missouri--Columbia, 2006)
The objective of this study was to understand the release behavior of five strawberry flavor compounds in ice cream with fat mimetics, and to reformulated low-fat ice cream with Simplesse(R) to match the flavor profile of ...
Simultaneous quantitation of Escherichia coli O157:H7, salmonella and shigella in ground beef by multiplex real-time PCR and immunomagnetic separation
(University of Missouri--Columbia, 2006)
The objectives of this study were to establish a real-time multiplex polymerase chain reaction (PCR) for simultaneous quantitation of Escherichia coli O157:H7, Salmonella and Shigella that have been implicated in a number ...
Survival of freeze-dried probiotics in soy protein powder
(University of Missouri--Columbia, 2006)
A series of well diffusion assays determined that Bifidobacterium longum B6 (B6) and Lactobacillus paracasei ATCC 25598 (LP) best inhibited pathogenic bacteria. These bacteria were freeze-dried in the presence of sucrose, ...
Detection of viable escherichia coli in environmental water using a combined propidium monoazide staining-real-time PCR
(University of Missouri--Columbia, 2015)
Escherichia coli, as a principal fecal indicator bacterium, is used to monitor water quality world-wide. Real-time PCR (qPCR) is a promising way to achieve a rapid and sensitive detection of E. coli in water samples. The ...
A mixed methods approach to learning styles in hospitality online education : support for faculty and students
(University of Missouri--Columbia, 2015)
[ACCESS RESTRICTED TO THE UNIVERSITY OF MISSOURI AT REQUEST OF AUTHOR.] Hospitality online education has received more attention over the past years. Potential students are seeing this avenue as a compromise to obtaining ...
Organic dining : exploring student acceptance of organic foods in university facilities
(University of Missouri--Columbia, 2015)
Based on the understanding of the organic market, the use of organics in foodservice operations and college student's increasing demand for organic products, the main purpose of this study is to examine which factors (i.e. ...
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 ...
Consumer and descriptive analysis of flavored omeprazole oral suspensions
(University of Missouri--Columbia, 2006)
[ACCESS RESTRICTED TO THE UNIVERSITY OF MISSOURI AT AUTHOR'S REQUEST.] Gastroesophageal reflux disease or GERD, a common and widely prevalent gastro intestinal disease in US population. Lack of suitable liquid dosage forms, ...
Profile of Missouri Norton wine aroma using solid phase microextraction of headspace, gas chromatography-olfactometry, mass spectrometry
(University of Missouri--Columbia, 2011)
Ten Norton wines from across the state of Missouri were analyzed using gas chromatography/mass spectrometry/olfactometry (GC/MS/O) in order to catalog common volatile compounds. Extraction of volatile compounds was performed ...
Rapid detection of food- and water-borne viruses and bacteria using SERS coupled with nanosubstrates
(University of Missouri--Columbia, 2012)
[ACCESS RESTRICTED TO THE UNIVERSITY OF MISSOURI AT AUTHOR'S REQUEST.] Food- and water-borne viruses and bacteria pose serious health risks to humans and were associated with many outbreaks worldwide. Rapid, accurate, and ...
Investigation of ethnic food safety : microbiological and consumer behavioral approaches
(University of Missouri--Columbia, 2012)
[ACCESS RESTRICTED TO THE UNIVERSITY OF MISSOURI AT AUTHOR'S REQUEST.] As ethnic cuisines become popular in the United States, more foodborne illnesses associated with ethnic cuisine have been observed by food safety ...
An examination of the relationship between perceived organizational commitment and internships
(University of Missouri--Columbia, 2011)
Hospitality internships can be more than just a positive experience for students; it can also reduce high turnover rates in the hospitality industry and its associated costs. The main purpose of this study was to describe ...
Method for secondary encapsultion [sic] of benzaldehyde for use in ice cream
(University of Missouri--Columbia, 2011)
[ACCESS RESTRICTED TO THE UNIVERSITY OF MISSOURI AT REQUEST OF AUTHOR.] Encapsulation of flavors can be applied to the ice cream industry to create novel products in which the flavor release is controlled orlimited to the ...