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 14 of 14 for “"Flavor Intensity"”.
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A proof of concept to differentiate among differences in flavor of American lamb using volatile flavor compound analysis
… for differentiating the inherent differences in flavor that exist in meat from ovine animals of various age classes using volatile flavor compound analysis. The legs were selected from commercial processing facilities. Differences among age group, breed type, sex and production background were …
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A study of Glycosides in grapes and wines of Vitis vinifera cv. Shiraz / Patrick George Iland.
… for the prediction of wine composition and flavor intensity.
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Changes in Aromatic Chemistry and Sensory Quality of Milk Due to Light Wavelength
… treatments were tested for light oxidation flavor intensity with a balanced incomplete block multi-sample difference test using a ranking system and a trained panel. Packaging over-wraps limited the production of light oxidation flavor in milk over time but not to the same degree as the …
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Effect of Homogenization of Cream on Composition, Yield, and Functionality of Cheddar Cheese Made from Milk Supplemented with Ultrafiltered Milk
… did not detect any significant difference in flavor, flavor intensity and body and texture with protein supplementation, but there was a significant increase in the body and texture scores with homogenization. Hardness of cheeses increased with concentration. Homogenization increased …
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Controlling Light Oxidation Flavor in Omega-3 Fatty Acid Enriched 2% Milk by Packaging Films
… containers providing little protection against flavor degradation from light. Addition of omega-3 fatty acid sources into milk increases the risk of light-initiated degradation of nutrients and sensory quality. The effectiveness of iridescent film materials in reducing light-induced oxidation of …
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The Influence of Homogenization of Cream on Yield and Functionality of Cheddar Cheese
… cream had improved body and texture and flavor scores than CO, but had no effect on flavor intensity. The acid-soluble protein content of cheese increased with age as expected. Homogenization of cream at 6.9/3 .5 MPa (1000/500 psi) was optimal for enhancing Cheddar cheese yield and …
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Culture enumeration, lactose hydrolysis and sensory changes in stored frozen yogurt fermented with two culture systems
… from the commercial product with respect to flavor intensity of yogurt flavor, vanilla, sweetness and freshness. Acid flavor was usually more intense when product was fermented to a pH of 5.6. The commercial product was more smooth than the manufactured products. Consumers indicated a “like …
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Identification and exploration of the components of a desirable pecan flavor
… The objectives of this study were to A) profile flavors for various pecans, B) determine flavor differences attributed to preparation method, C) find characteristics of acceptable pecan flavor, and D) evaluate sources of pecan flavor variation through chemical profiling. The flavor profiles of …
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Effects of Milk Fat, Homogenization, and Stabilizer-Emulsifier Blend on the Texture of Vanilla Ice Cream
… effected the texture scores (iciness, coldness intensity, creaminess, and overall texture acceptance) and vanilla flavor intensity of ice creams. Double homogenization reduced ice crystal size. Different levels of homogenization or stabilizer-emulsifier blend did not effect the sensory scores of …
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ASSESSMENT OF PHYSICOCHEMICAL AND FUNCTIONAL PROPERTIES OF FIBRE-RICH FRACTIONS OF YELLOW PEA AND RED LENTIL TO USE IN LOW-FAT PORK BOLOGNA
… Less juiciness, more graininess and foreign flavor (p<0.05) were found in bologna with fibre products during sensory evaluation without any changes in overall flavor intensity. Best Pea Fibre did not significantly affect the functional properties of bologna while Superb Soy Fibre could …
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Deamidation of soy protein by protein-glutaminase: Process evaluation and effect of deamidation on protein functional properties and flavor-protein interactions
Flavor is a major determinant of the consumer acceptance of a food product. The availability of a flavor compound for sensory perception is greatly influenced by its interaction with non-volatile food constituents including fats, carbohydrates and proteins. The binding of flavor compounds to soy …
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Development of Cheddar Cheese with Enhanced Conjugated Linoleic Acid by Lactic Acid Bacteria
… study. Treatment cheeses also had more Cheddar flavor intensity, and a high acceptable score without any objectionable flavor. Our study has demonstrated a substantial increase in CLA content in Cheddar cheese by the use of lactic cultures without any added substrate to milk. With some further …
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The effects of feeding canola meal from high protein or conventional varieties of canola seeds on pork quality
… sensory panel evaluations of saltiness, flavor intensity, off flavor, and off odor were similar among dietary treatments in both types of bacon. Overall, CM-HP and CM-CV can replace soybean meal in growing-finishing pig diets without any detrimental effects on animal growth, carcass …