• Consumer and descriptive analysis of flavored omeprazole oral suspensions 

    Moragudivenkata, Madana M. (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, ...
  • Development of a novel probiotic fortified protein bar 

    Simoes, Isabella (University of Missouri--Columbia, 2006)
    [ACCESS RESTRICTED TO THE UNIVERSITY OF MISSOURI AT AUTHOR'S REQUEST.] In this study, we developed and tested two probiotic fortified soy protein energy bars using okara and soy flour as the base. Bacterial strains ...
  • Sensory analysis of low fat strawberry ice creams prepared with different flavor chemicals and fat mimetics 

    Liou, Bo-Kang, 1973- (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® to match the flavor profile of ...
  • Survival of freeze-dried probiotics in soy protein powder 

    Aubuchon, Emilie D. (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, ...