Browsing Food Science electronic theses and dissertations (MU) by Thesis Semester "2015 Spring"
Now showing items 1-6 of 6
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Application of real-time PCR for detection of antibiotic resistant pathogens and Shiga-toxin producing Escherichia coli
(University of Missouri--Columbia, 2015)Salmonella and Shiga toxin producing Escherichia coli (STEC) are among the most important food pathogens. Increasing use of antibiotics for treatment and as a therapeutic agent on food animals has been proposed as a reason ... -
Guest perceptions of wait times using tablet technology in restaurant environment
(University of Missouri--Columbia, 2015)Upon entering a restaurant, a guests dining experience often begins with waiting to be seated. Many restaurants are incorporating tablets into the guest experience. These tablets are used in hopes of increasing revenue and ... -
Improved heat stability of whey protein isolate by glycation with inulin
(University of Missouri--Columbia, 2015)Glycation between protein and saccharide has been shown to improve heat stability of protein. In this study, inulin, a healthy dietary fiber, was selected for glycation with whey protein isolate (WPI). Conjugates were ... -
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 ... -
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 ... -
Use of citrus fiber in ground beef meatballs as a functional ingredient
(University of Missouri--Columbia, 2015)In recent years, consumer's food choices have shifted towards healthy foods due to an increased concern about coronary heart disease and diabetes. Food products with high fat and cholesterol content have been associated ...