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Physical characterization and antimicrobial properties of PVA-cellulose nanofiber based films
(University of Missouri--Columbia, 2016)
Hybrid biopolymer-based composite films made up of 5% polyvinyl alcohol (PVA), 2.3% cellulose nano fibers (CNFs) and 1% chitosan, 4% glycerol and 0.5% cinnamon or clove essential oils (EOs) were prepared via a solution ...
Quantification of wine fault markers and their relation with risk factors
(University of Missouri--Columbia, 2017)
While there have been numerous studies on individual wine faults and their risk factors little is known about their incidence and overall relationship to risk factors when purchased. To assess this relationship 100 wines ...
In vitro digestion and beta-carotene delivery of emulsion stabilized by heated WPI and pectin mixture
(University of Missouri--Columbia, 2018)
In this study, the impact of a whey protein isolate (WPI) and pectin complex (formed heating the mixture at 85[degrees]C and pH 7) on digestion properties and delivery of [beta]-carotene in oilin-water emulsions was ...
Development of a novel antimicrobial food packaging film containing silver nanoparticles
(University of Missouri--Columbia, 2018)
In this study, silver nanoparticles (AgNPs) were incorporated into bacterial nanocellulose (BNC) by a reduction (R) and UV-assisted (UV) methods with the addition of polyvinyl alcohol (PVA) to prepare an environmentally ...
Emulsification properties of heated whey protein-pectin formed at neutral pH
(University of Missouri--Columbia, 2018)
Interactions between protein and polysaccharides could lead to improved protein functional properties including emulsification properties. Most studies focus on complex coacervates which are formed at pH < pI. Much less ...
Exploring the relationship between professionalism and perceived organizational performance in small to medium restaurants
(University of Missouri--Columbia, 2018)
[ACCESS RESTRICTED TO THE UNIVERSITY OF MISSOURI AT AUTHOR'S REQUEST.] The key to success in the hospitality industry depends on the professionalism of the workforce (Lee, 2014). In the restaurant sector, the characteristics ...
Exploring factors that affect customer satisfaction and dining intention in hotel restaurants compared to stand-alone restaurants
(University of Missouri--Columbia, 2018)
[ACCESS RESTRICTED TO THE UNIVERSITY OF MISSOURI AT AUTHOR'S REQUEST.] With the change of time, more and more hotels have chosen to operate food and beverage departments as separate revenue sectors from room departments, ...
Green synthesis approach and applications of engineered nanomaterials in food safety
(University of Missouri--Columbia, 2019)
[ACCESS RESTRICTED TO THE UNIVERSITY OF MISSOURI AT REQUEST OF AUTHOR.] Nowadays, food safety has received more awareness because of increasing foodborne illness outbreaks around the world that involved biological and ...
The incorporation of preheated whey protein isolate and pectin complexes as natural emulsifiers and stabilizers in processed cheddar cheese sauce
(University of Missouri--Columbia, 2019)
Processed products that contain no artificial ingredients are becoming a new trend and there is a need to develop emulsifiers and stabilizers for clean label application. Whey protein isolate (WPI) has excellent emulsifying ...
The effect of front desk employees' characteriestics on the first impression of customers and customers' satisfaction
(University of Missouri--Columbia, 2017)
Front desk employees are the face as well as one of the most important departments of a hotel, and their performance is central to customers' first impressions of the hotel. Moreover, customers' first impressions will ...
High resolution meltcurve PCR assay for detection of salmonella and escherichia coli O157:H7 in foods
(University of Missouri--Columbia, 2017)
Foodborne illnesses associated with Salmonella and Escherichia coli O157:H7 have become world-wide public-health problems. Conventional methods for the identification of foodborne pathogens are tedious, expensive, and ...
Applying a "hypocrisy" strategy to improve food safety practices in restaurants
(University of Missouri--Columbia, 2019)
The purpose of this study is to examine the effect of hypocrisy approach on improving restaurant employees' handwashing behavior and glove behaviors by using the completely randomized design (CRD) and also to provide ...
Winter rations for dairy heifers
(University of Missouri--Columbia, 1917)
The special object of these experiments is to compare the efficiency and economy of rations which are conducive to rapid growth with rations of such character as to admit of but limited growth.
The impacts of ion exchange on the volatile composition of wine and the characterization of Missouri wine aromas
(University of Missouri--ColumbiaUniversity of Missouri--Columbia, 2015)
Viticulturists in Midwestern states face climatic challenges in winegrape production, most importantly fluctuating winter temperatures and high humidity throughout the growing season. Research has made significant advances ...
Effects of low molecular weight compounds on growth, virulence gene expression and cytotoxic activity of Shiga toxin-producing Escherichia coli O157:H7
(University of Missouri--Columbia, 2016)
[ACCESS RESTRICTED TO THE UNIVERSITY OF MISSOURI AT REQUEST OF AUTHOR.] Shiga toxin-producing Escherichia coli (STEC) infections are clinically associated with hemorrhagic colitis (HC) and hemolytic uremic syndrome (HUS), ...
A content review of precision agriculture courses across the United States
(University of Missouri--Columbia, 2017)
Knowledge of what Precision Agriculture (PA) content is currently taught across the U.S. will help build a better understanding for what PA instructors should incorporate into their classes in the future. For this assessment, ...
The minimum protein requirement for growing dairy heifers
(University of Missouri--Columbia, 1918)
Text from page 1: "By minimum protein requirements of growing dairy heifers is meant the least quantity of protein in the ration which will allow normal growth to proceed. A study or investigation leading to a knowledge ...
Winter rations for dairy heifers
(University of Missouri--Columbia, 1918)
"Comparatively little experimental data are as yet available concerning these problems of raising heifers. The purpose of the author in conducting the experiments reported in this thesis was to add to the data now available ...
Applications of lactic acid and its derivatives in meat products and methods to analyze related additives in restructured meat
(University of Missouri--Columbia, 2016)
Lactic acid and its derivatives are widely applied to various processed food products for multiple functions. In this research, the antimicrobial study of lactic acid was investigated; the analysis methods for lactic acid ...
Detection of engineered nanoparticles by SERS
(University of Missouri--Columbia, 2016)
There has been increasing number of consumer and food products sold on the market that contain various engineered nanomaterials (ENMs) such as silver nanoparticles (AgNPs) and gold nanoparticles (AuNPs). These nanomaterials ...