• Consumer and descriptive analysis of flavored omeprazole oral suspensions 

    Moragudivenkata, Madana M. (University of Missouri--Columbia, 2006)
    Gastroesophageal reflux disease or GERD, a common and widely prevalent gastro intestinal disease in US population. Lack of suitable liquid dosage forms, palatability and compliance issues are severe limitations for the ...
  • Development of a novel probiotic fortified protein bar 

    Simoes, Isabella (University of Missouri--Columbia, 2006)
    In this study, we developed and tested two probiotic fortified soy protein energy bars using okara and soy flour as the base. Bacterial strains Lactobacillus acidophilus ADH and Bifidobacterium longum B6 were selected for ...
  • 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, ...