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Now showing items 61-80 of 211
The nutrients required for growth by heifers of dairy breeds
(University of Missouri--Columbia, 1913)
According to the census figures there are approximately 20,000,000 cows used for dairy purposes in the United States at the present time. It is probably safe to assume that these cows are milked on the average not more ...
Processing and properties of quinoa cake
(University of Missouri--Columbia, 2011)
[ACCESS RESTRICTED TO THE UNIVERSITY OF MISSOURI AT REQUEST OF AUTHOR.] Quinoa is a pseudocereal originated in the Andean region. The seeds are gluten-free and are highly appreciated for their balanced composition of ...
The energy requirements for the normal growth of dairy heifers
(University of Missouri--Columbia, 1919)
Text from introduction: "There are at least two reasons why more definite knowledge of the energy requirements of growing cattle are desirable. First, the energy requirement of the animal is known to be high and because ...
Pod travel in the pandemic era: social media analytics on travel sentiment and spatial distribution
(University of Missouri--Columbia, 2022)
The outbreak of the COVID-19 pandemic brought an enormous downturn to the overall hospitality and tourism industry. Accordingly, a novel trend emerged, called 'pod travel,' reflecting travelers' needs and behavior shifts. ...
Extraction, optimization, and characterization of chia seed mucilage as an emerging biopolymer
(University of Missouri--Columbia, 2022)
Continuous population growth and decreasing food resources will create tremendous challenges in providing sufficient food in the future. For the food industry, specifically food scientists, this means finding and/or ...
Physical and sensory analysis of soy-based ice cream formulated with high oleic low linolenic soybean oil
(University of Missouri--Columbia, 2022)
Due to increased health awareness of dietary fats, consumers are demanding products with healthier oils. A diet high in oleic acid, a monounsaturated omega-9 fatty acid, has been linked to a reduced risk of coronary heart ...
Mothers' cooking stress and family dining out : examining psychological influences and family dining out benefits on mothers' life satisfaction
(University of Missouri--Columbia, 2018)
This study aimed to (1) to examine whether the constructs of dining out constraints (i.e., interpersonal constraint, structural constraint, and intrapersonal constraint) influence the frequency of mothers dining out with ...
Developing clean label emulsifier based on whey protein and pectin complexes
(University of Missouri--Columbia, 2018)
With increasing demand for clean label products, there is an urgent need to develop biopolymer-based emulsifiers and stabilizers. Proteins are excellent emulsifiers; however, their properties are limited at pH at or near ...
Instrumental analysis, sensory analysis and consumer acceptance of strained yogurt in frozen desserts
(University of Missouri--Columbia, 2021)
There is a surging demand from consumers for healthier products that are lower in calories but maintain their original flavor and texture. Many countries around the world have worked to develop new techniques to improve ...
Volatile and sensory analysis of raw soy slurries and aged-bean soymilk produced from novel soybean cultivars
(University of Missouri--Columbia, 2023)
[EMBARGOED UNTIL 12/1/2024] The introduction of soy-based products to the United States has contributed millions to the economy. The cow milk alternative, soymilk, has been an important product in the continued growth of ...
Whey protein-based particles in Pickering foams and clean label frozen desserts
(University of Missouri--Columbia, 2023)
[EMBARGOED UNTIL 12/1/2024] Traditional emulsifiers and stabilizers are used in ice creams and frozen desserts to create a microstructure which improves the texture and stability during storage. These ingredients typically ...
Sensory analysis of low fat strawberry ice creams prepared with different flavor chemicals and fat mimetics
(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(R) to match the flavor profile of ...
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, ...
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 ...
Survival of freeze-dried probiotics in soy protein powder
(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, ...
Simultaneous quantitation of Escherichia coli O157:H7, salmonella and shigella in ground beef by multiplex real-time PCR and immunomagnetic separation
(University of Missouri--Columbia, 2006)
The objectives of this study were to establish a real-time multiplex polymerase chain reaction (PCR) for simultaneous quantitation of Escherichia coli O157:H7, Salmonella and Shigella that have been implicated in a number ...
Color stability of sorghum 3-deoxyanthocyanins against sulfite and ascorbic acid degradation: pH influence
(University of Missouri--Columbia, 2007)
The degradation of anthocyanins by food additives like SO2 and ascorbic acid limits their use as natural food colorants. The rare 3-deoxyanthocyanins from sorghum are relatively stable compared to other anthocyanins, but ...
Human resource management practices and organizational commitment and intention to leave: the mediating role of perceived organizational support and psychological contracts
(University of Missouri--Columbia, 2007)
The purpose of this research was to examine the influence of HRM practices as a critical tool to make the employees more committed to their organization which in turn would affect employee intention to stay or leave the ...
Development of a novel probiotic fortified protein bar
(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 ...