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Inactivation of wild type bacillus spores in a soy meat analog model by extrusion cooking
(University of Missouri--Columbia, 2008)
The heat resistance of spores continues to be a challenge in food processing applications. Suitable methods that effectively inactivate spores without producing adverse effects on quality and nutrition of food products are ...
The perceived difficulties, training needs, job satisfaction, and intention to leave of expatriate hotel professionals working in mainland China
(University of Missouri--Columbia, 2008)
With the rapid development in China's hotel industry in recent years, multinational hotel companies compete to build and open new hotels in China, and send more expatriate hotel professionals to work there. These expatriate ...
Effects of red wine and grape juice against foodborne pathogens and probiotics
(University of Missouri--Columbia, 2008)
Numerous studies have been documented describing the burgeoning health benefits of red wine consumption, including anti-oxidative, anti-carcinogenic, anti-inflammatory and anti-cardiovascular and antibacterial properties. ...
Development of a novel probiotic-fortified soy energy bar containing decreased [alpha]-galactosides
(University of Missouri--Columbia, 2008)
Soy foods have been recognized as functional, healthful foods. However, the presence of soy oligosaccharides ([alpha]-galactosides) causes intestinal bloating and flatulence, which compromise the favorable properties of ...
Phenolics in red wine pomace and their potential application in animal and human health
(University of Missouri--Columbia, 2008)
Grape pomace by-products, from wine-making, have some beneficial antioxidant compounds left in them after vinification and could be a cheap source of these compounds for value added products. One of the most common antioxidant ...
Effect of fat mimetics on the headspace release of five strawberry flavor compounds
(University of Missouri--Columbia, 2007)
Consumers prefer to consume low fat foods rather than high fat foods based on health conscious. However, low fat foods mostly have poor quality on the flavor profile and texture. To make low fat foods have better quality, ...
Physical and chemical attributes of a defatted soy flour meat analog
(University of Missouri--Columbia, 2007)
The objective of this study was to observe how the replacement of soy protein isolate in a meat analog with defatted soy flour would affect the physical and chemical characteristics of the product. A 4x3x3 (four mixes, ...
Bioactivities of selected Sutherlandia frutescens (L.) R. Br. leaf extracts
(University of Missouri--Columbia, 2007)
Sutherlandia frutescens (L.) R. Br. (family: Fabaceae) is a medicinal plant widely used by traditional healers in South Africa for treating various human ailments. In this study, the Sutherlandia frutescens leaf powder was ...
Comparison of sensory characteristics, and instrumental flavor compounds analysis of milk produced by three production methods
(University of Missouri--Columbia, 2007)
The objectives of this research were to carry out an analytical and sensory comparative studies on the flavor constituents of milk from three production systems: organic (O), pasture-feed based system (P), and conventional ...
Effect of swine diets supplemented with magnesium sulfate and electroytes on pork quality
(University of Missouri--Columbia, 2007)
Market hogs (n = 160) were allotted into four dietary treatments to evaluate the effectiveness of magnesium sulfate and electrolytes on improving pork quality. The experiment was conducted in four seasons to evaluate ...
Protein-protein interaction of soy protein isolate from extrusion processing
(University of Missouri--Columbia, 2007)
The effects of various extrusions on protein-protein interactions in soy protein isolate were investigated. Soy protein isolate and wheat starch at 9:1 ration were extruded at 35% and 60% moisture content and 124.2, 134 ...
A study on college job applicant's intention to refuse job offer
(University of Missouri--Columbia, 2010)
As job applicants could have both intention to accept job offer and intention to refuse job offer at the same time. Studies on intention to accept job offer cannot substitute the study on intention to refuse job offer. ...
American customers' expectations of service quality toward an Indian restaurant compared to an American restaurant
(University of Missouri--Columbia, 2010)
[ACCESS RESTRICTED TO THE UNIVERSITY OF MISSOURI AT REQUEST OF AUTHOR.] The increasing number of immigrants in the USA has made the American society more diverse, making the increase in ethnic restaurants an interesting ...
A study of perceived attributes of Asian foods : comparison of implicit and explicit attitude measures
(University of Missouri--Columbia, 2010)
The study tested the hypothesis that perceived food attributes (PFAs) and explicit/implicit measures of attitudes would differentially identify an individual's attitude in the domain of Asian food. In total, 39 college ...
Puffing of okara/rice blends using a rice cake machine
(University of Missouri--Columbia, 2005)
Okara is the by-product of soymilk and tofu manufactures. It is cheap and nutritious having great potential to be applied in healthy snack foods. In this study, a puffed soy/rice cake product was developed and consumer ...
Effect of antimicrobial agents on physical, chemical and microbiological characteristics of ready-to-eat bologna
(University of Missouri--Columbia, 2008)
Quality and safety of ready-to-eat meat products can be altered by antimicrobial agents such as lactates and diacetates. This project evaluated the effect of Ional (1.5%, 2.5%, 3.5%), Ional LC (1.5%, 2.5%, 3.5%) and Optiform ...
Effect of bioprotectants on turkey sausage
(University of Missouri--Columbia, 2007)
[ACCESS RESTRICTED TO THE UNIVERSITY OF MISSOURI AT AUTHOR'S REQUEST.]Food pathogens are of great public health significance, but the spoilage bacteria cause tremendous loss to the food industry. The objective of this study ...
Transfer of Listera monocytogenes and Escherichia coli 0157:H7 during food processing
(University of Missouri--Columbia, 2008)
[ACCESS RESTRICTED TO THE UNIVERSITY OF MISSOURI AT REQUEST OF AUTHOR.] In the study of the transfer of L. monocytogenes from an inoculated slicer to roast beef products, at the high inoculum level of 108 CFU/ml, cells ...
Luxury marketing : the impact of motivations as psychological forces on attitudes toward luxury restaurants
(University of Missouri--Columbia, 2008)
[ACCESS RESTRICTED TO THE UNIVERSITY OF MISSOURI AT REQUEST OF AUTHOR.] Luxury demand has been on the rise in a variety of luxury markets including automobiles, travel, and hotels. Demand of full service restaurants has ...
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 ...