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 20 of 24 for “"Off-flavors"”.
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Exploring Metallic Flavor Perception: Analysis of Human Salivary Proteins and the Use of the Iron-Binding Protein Lactoferrin in Reducing Metallic Off-Flavors
Metallic flavors are of concern for many industries including food, health, and water. Metallic off-flavor, induced by ferrous sulfate solution (10mg/L), and its remediation using pre- and post-rinse treatments of water (control) or metal chelators, were studied. Metal chelators included …
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Pea Protein De-flavoring by Ozone
… of ozone in diminishing the concentration of off-flavors and its influence on the structure and functionality of pea protein isolate. The research aims to provide valuable insights into addressing the challenge of unappealing taste in plant-based protein sources. A novel experimental technique …
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Enzymatic Modification of Soy Proteins in an Ultrafiltration - Enzyme Reactor System
Enzymatic modification offers a safe, mild, and efficient means of improving functional properties of proteins. Current methods for producing enzyme hydrolyzates have several problems, among them (a) the high cost of the enzyme which can be used only once in the traditional batch process, (b) the …
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Yogurt as a Vehicle for Omega-3 Fatty Acid Enrichment
… healthy fats. Yogurt, which is already popular, offers a functional food matrix to fortify with Ï 3 FA. Fish oil, a major source of two important long chain Ï 3 FA eicosapentaenoic acid (EPA) and docosahexaenoic acid (DHA) is an excellent source of Ï 3 FA enrichment into foods but brings problems …
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Lipid oxidation in food and model system
… at 3.3$\sp\circ$C for 48 hrs. TBA values and off-flavor scores indicated that iron addition enhanced lipid oxidation. Vacuum packaging was effective in minimizing lipid oxidation in the cooked beef products. The thermal decomposition products of methyl arachidonate (oxidized 48 hrs at …
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Effect of milk fat mix products on quality, consumer preference, and cost of ice cream and ice milk products
… and were preferred by the consumer panel. When off-flavors were observed in MFM products, they carried over into the ice cream and ice milk and significantly lowered relative consumer preference. The peroxide test indicated oxidation of the fat. There was a significant cost advantage in using …
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Microbial Safety, Shelf Life Stability, Quality Preservation, and Consumer Acceptance of Vacuum-infused, Irradiated Chicken Breast Meat Treated with Natural Plant Extracts and Organic Acids
… the rate of lipid oxidation leading to rancid off-flavors and off-odors and causes discoloration of the muscle tissue whereby the muscle appears pink even after cooking. These irradiation-induced defects, the capital costs associated with installing the equipment needed for irradiation …
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Effect of shelf-life and light exposure on acetaldehyde concentration in milk packaged in HDPE and PETE bottles
… on oxidation, acetaldehyde and lacks freshness off-flavors and byproducts. All volatile flavor compounds studied (acetaldehyde, pentanal, dimethyl disulfide, and hexanal) were increased in light-exposed milk samples. Amber PETE showed the least amount of oxidation off-flavor, while clear PETE …
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Characterization and Application of Peanut Root Extracts
… of oxygen to inhibit oxidation and the resulting off-flavors. Synthetic antioxidants (e.g. BHT, BHA) and some natural antioxidants (e.g. α-tocopherol) have found widespread use in this application. Unfortunately, the public views synthetic additives in a negative light and the current natural …
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Profiling and putative aroma biomarker identification for flavor in potatoes using a trained sensory panel and HS-SPME GC-MS
… bitter, buttery, creamy, earthy, fruity, off-flavors other than bitter, potato-like flavor, sweet, woody, appearance, aroma intensity, mealy texture, and overall quality (mixed model ANOVA, α=0.05, n=17-38 ratings x 15 clones). Non-targeted volatile metabolomics with headspace solid-phase …
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Effect of Vitamin E, Irradiation, and Display Time on the Quality and Sensory Characteristics of Pork
… has been associated with the generation of off odors and color changes in meat products. The objective of this study was to evaluate the effect of dietary vitamin E on the incidence of off odors and color changes in pork exposed to low dose irradiation. Pigs (n = 4/dietary treatment, 3 …
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Oxidative stability of Menhaden/Soybean oil blends
… its use as a food ingredient is fishy/painty flavors which occur with low levels of oxidation. The purpose of this study was to follow the formation of volatile compounds in menhaden/soybean oil blends and to correlate total volatiles with sensory odor scores. Specially Processed Menhaden Oil …
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Industrial applications of flow injection analysis
… because of toxicities, bitter tastes, and off flavors produced during lipid oxidation. The method is based on the oxidation of Fe(II) to Fe(III) by peroxides in organic medium, followed by the colorimetric detection of the latter as the thiocyanate complex. The system exhibits a wide …
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Macromolecular Reactions and Sensory Perception at the Air-Water-Human Interface
… methods to monitor drinking water to detect the off-flavors however an odor standard has been missing. Hexanal was studied with trained flavor profile analysis panels and was proposed as an ideal odor reference standard to be used for training and sensory assessment of water samples. Main focus …
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Use of plant-derived essential oil compounds and naturally-occurring apple flavor compounds to control foodborne pathogens in apple juice
… of apple juice, while reducing the likelihood of off flavors in the final juice product.
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Physico-chemical, nutritional, and flavor properties of soybean extracts processed by rapid-hydration hydrothermal cooking
… two opportunities for lipoxygenase to develop off-flavors in soymilk: during grinding and storage of full-fat soy flours and during slurrying of soy flours prior to steam infusion. Attempts were made to reduce both possibilities;In the first study, the effects of moisture content and particle …
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Validating the ability of REIMS to differentiate lamb flavor performance based on consumer preference
… who answered a series of questions regarding flavors and overall liking of ground sheep patties. The REIMS platform captured metabolomic data from lean tissue, external fat tissue and ground sensory patties. New binary values were developed as well as levels of intensity based on consumer …
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Sorption Behavior of an Aliphatic Series of Aldehydes in the Presence of Poly(ethylene terephthalate) Blends Containing Aldehyde Scavenging Agents
The quality of many beverages and food products is compromised by the presence of low molecular weight aldehydes. Aldehydes are commonly formed during storage by the oxidation of lipids or are introduced as migrants from polymeric packaging material. The objective of this project was to evaluate …
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Stability of Extra Virgin Olive Oil and Other Edible Oils Under Deep-Frying and Storage Stress: A Multivariate Study of Instrumental and Sensory Data
… (fruitiness, bitterness, pungency) and minimized off-flavors, presenting a clean-label alternative to synthetic antioxidants. Optimal deep-frying conditions were identified as 3 hours at 170 °C with HTyr supplementation. Certain EVOO cultivars (e.g., Royuela, Picual) demonstrated exceptional …
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Efficacy of Odor Scavengers in Reducing Odor Compounds in Water, Milk, and Soymilk
Odor detection thresholds of hexanal, 2-heptenal, 2-pentanone, and 2,4-nonadienal were determined in spring water, high temperature short time (HTST) 2% fat milk, and extended shelf life soymilk. The efficacy of odor scavenger's beta-cyclodextrin, D-sorbitol, and nylon 6 in removing these odors was …
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