Global ETD Search
Search theses and dissertations gathered from participating repositories worldwide. Every result links back to the library that holds it. No account is needed.
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Showing 1 to 7 of 7 for “"Carbonated beverages"”.
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Flavor chemistry of lemon-lime carbonated beverages
… in three commercial brands of lemon-lime carbonated beverages were quantified using static headspace solid phase microextraction (SPME) combined with stable isotope dilution assays (SIDA). The compounds chosen for quantification were 2,3-dehydro-1,8-cineole, 1,8-cineole, octanal, nonanal, …
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Mouthfeel Sensory Attributes and Physical Properties of Carbonated Beverages
… mouthfeel differences between diet and regular carbonated beverages. Modifying the physical properties of diet beverages, by ingredient addition or substitution, to match those of regular carbonated beverages will allow decreased perception in the overall mouthfeel differences between the two …
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Identification and characterization of potent odorants responsible for typical and storage-induced flavors of cola-flavored carbonated beverages
… predominant flavor among the various types of carbonated beverages. The uniqueness and complexity of cola flavor are the result of natural flavor ingredients, such as essential oils and vanilla extract. Many of the volatile components of these flavorings, however, are not stable under acidic …
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Sodium phosphate inhibition of the growth of selected foodborne spoilage yeasts
… yeasts in laboratory media and in two commercial carbonated beverages. In addition, the effects of pH and atmosphere in combination with sodium phosphite were also examined in laboratory media. Inhibition studies in laboratory media were performed with optimal or near optimal growth conditions for …
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Cleaning model study : sugar soil removal by alkaline cleaning solutions
Thesis (M.S.)--Michigan State University. Dept. of Food Science, 1964
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A study of the microflora of root beer
The purpose of the present work was three-fold: (1) to determine the number of microorganisms found in root beer ready for consumer used, (2) to study the effects of various temperatures and durations of incubation on this microbial population, and (3) to characterize the predominant species of …