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 8 of 8 for “"Mouth-feel"”.
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The effect of pH and ethanol on the astringent sub-qualities of red wine, and the implications for optimum grape maturity /
… through panel discussion, to describe the mouth-feel and taste qualities: velvet, aggressive, silk/satin, dry, fleshy, unripe, pucker viscosity, abrasive, heat, chewy, acidity, grippy/adhesive, bitter, balance, overall astringency, and mouth-coat. Descriptive analysis profiling techniques …
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Effect of dough conditioners on the bread-making qualities of soft wheat flour
… in crumb color t aroma, compressibility, mouth feel, moistness, flavor, or overall aftertaste. The panel did find that high-protein loaves were significantly darker in crust color, and loaves baked with high-protein flour and ascorbic acid had significantly larger cell sizes and less …
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The characterization and utilization of mechanically separated bovine spleen
… all patties acceptable for juiciness, flavor, mouth-feel and overall acceptability. Cooked patties with 5 and 10 percent MSS contained 2.6 and 3.8 times the iron of the all-beef control, respectively. MSS is a valuable source of protein capable of elevating the iron value of comminuted meat …
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Neural and Psychological Mechanisms of Oral Sensation
… taste perception, the nerves that innervate the mouth and carry taste information to the brain also carry chemosensations, thermal sensations and somatosensations. While a great deal is understood about oral chemo and thermal perception, this thesis focuses on the not fully recognised oral …
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MULTI-SENSORY APPRECIATION AND PRACTICE: A SOMAESTHETIC APPROACH TO THE EXPLORATION OF TASTE SMELL AND TOUCH IN FOOD-BASED ART
Even though food-based artworks are no longer a new occurrence within art practice, the particular practice of food that uses taste, smell and touch as artistic medium is still relatively new. This practice poses new challenges at both the creative and receptive ends: for the audience the challenge …
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Whey-Caseinate Blends and Lactose Hydrolysis in Yogurt Manufacture
… increased carbohydrate solubility, and better mouth feel and body (3, 31). One objective of this research was to determine the feasibility of using two reconstructed milk products (RMP) as economical replacements for NDM in fortifying 2% lowfat milk for yogurt. These RMP's were spray dried …
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Factors affecting the levels of 3-isobutyl-2-methoxypyrazine and C6 compounds in Vitis vinifera L. Merlot.
… and wine quality parameters, mainly colour and mouth feel compounds, were positively affected by the absence of rainfall in both years. Descriptive analysis indicated that wines from the rainfall exclusion treatment were perceived as being less green and more fruity in the first season. However, …
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Consumer Acceptance, Quality, and Functionality of Heat-Ozone-Pasteurized Whole Eggs Processed with Commercial Scale Equipment
… flavor, parmesan flavor, saltiness, thickness, mouth feel, and aftertaste. JAR analyses with attributes of flavor, saltiness, thickness, mouthcoat, and aftertaste were conducted. Consumer acceptance tests in angel food cake prepared with OP, UT, and TP were conducted (n=107) using a 9-point …