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 4 of 4 for “"Oxidized flavor"”.
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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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Evaluating lipid oxidation and sensory characteristics in bacon from immunologically castrated barrows
… sensory panelists evaluated bacon for saltiness, oxidized odor, oxidized flavor, and off flavor on a 15-cm line scale (0 cm indicated none and 15 cm indicated extreme intensity for each characteristic). At similar time points, lipid oxidation (TBARS) and proximate analysis were determined. Both …
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Feeding peroxidized soybean oil to finishing pigs: Effects on performance, nutrient digestibility, carcass characteristics, and the shelf-life of loin chops and commercially manufactured bacon
… (TBARS) and trained sensory evaluation of oxidized odor and flavor. Growth performance, nutrient digestibility, carcass traits, and bacon slicing yields were analyzed as a one-way ANOVA with the fixed effect of SO. Additionally, initial body weight was used as a covariate for analyses of …