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 82 for “"Sensory Characteristics"”.
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Effect of fat quality on sausage processing, texture, and sensory characteristics
… only the effects of diet. Processing, texture, sensory, visual, and storage stability characteristics were evaluated. Effects on processing yields varied with sausage products as fresh and smoked sausage had decreased cook losses with fat from pigs fed DDGS while bologna with fat from pigs fed …
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Evaluating lipid oxidation and sensory characteristics in bacon from immunologically castrated barrows
… after second dose (ASD)], on lipid oxidation and sensory characteristics of bacon packaged under simulated food service conditions. To mimic conditions of a normal production system, all bellies from immunological castrated (IC) barrows were pooled to compare bacon from IC barrows, regardless of …
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Determination of Sensory Characteristics and Antioxidant Capacity of Pawpaw Pulp During Frozen Storage
… frozen pawpaw pulp and the characterization of sensory attributes using a trained descriptive sensory analysis panel and an untrained consumer panel. Previous research has shown that there are extractable antioxidants within pawpaw pulp. Findings in this study show that total phenolic content …
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Sensory Characteristics and Optimization of a Low-Sodium Salt Formulation and its Food Application
… was used to optimize and characterize the sensory properties of low sodium formulations in a food system using a chicken broth as a model. Those formulations that contain 57-92% NaCl, 0-35.5% KCl, and 7.5% L-Arginine were as acceptable as the control formulation indicating that L-Arginine …
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Investigating sensory characteristics and flavor profiles of ten cucumber cultivars using descriptive and sensory instrumental analysis
This study aimed to assess selected cucumber sensory characteristics using quantitative descriptive analysis (QDA) and link with instrumental analysis of volatile aroma and non-volatile taste compounds. QDA, using a trained panel (n=10), identified and quantified 14 flavor descriptors for 10 …
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Effect of Vitamin E, Irradiation, and Display Time on the Quality and Sensory Characteristics of Pork
… oxidation at 0, 4, and 8 days. All samples for sensory evaluation were held in display for 3 d and cooked to 70°C internal temperature. Lipid oxidation increased with storage time. Vitamin E had no effect on color, odor, and lipid oxidation; however, it increased the juiciness of ground …
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Virginia-grown Barley for Craft Brewing: Evaluation of Free Amino Nitrogen Content and Malt Sensory Characteristics
… additional objective is to evaluate their malt sensory characteristics, to understand genetic variability therein. Raw barley and malt samples were subject to low temperature aqueous extraction, and wort was produced using an isothermal hot water extract technique. FAN and amino acid composition …
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"Meat of the Future": Evaluation of the sensory characteristics of cell-cultured and traditional meat products
… presents evidence for current knowledge of CM's sensory characteristics, the complex consumer attitudes, and a promising novel method of meat product evaluation as CM comes closer to reality. A structured scoping review of peer-reviewed literature revealed that empirical sensory evaluations of CM …
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Study on the processing technology of iced roasted sweet potato and its sensory characteristics and nutritional peculiarities
… temperature on structure, moisture distribution, sensory, and nutritional characteristics of iced roasted sweet potato was studied. The results of ice crystals formation and microstructure showed that the tissues were severely damaged at freezing temperature of -18 °C, which took the longest …
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The Impacts of Intramuscular Fat Content and Other Biochemical Attributes of Fresh Pork Loins on Sensory Characteristics
… that marbling, or intramuscular fat, has on sensory properties (tenderness, juiciness, flavor) and mechanical tenderness has been of interest with many food service and retail programs marketing high quality pork. Two trials were conducted to determine if marbling improves sensory properties …
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Effects of various salt purity levels on lipid oxidation and sensory characteristics of ground turkey and pork
… of various salt preparations on lipid oxidation, sensory characteristics, protein extractability, and bind strength of ground turkey and pork. This study was a completely randomized design with 5 treatment groups and 6 replications in 2 species. Ground, turkey and pork meat was formulated into one …
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A Study of the Sensory Characteristics of Food produced by the Sous Vide system: the measure of pleasure.
… for quality encompasses both food safety and sensory characteristics. The sous vide process was developed to produce food on a large scale but with superior sensory qualities compared to the products of cook-chill and cook-freeze systems. This research aimed to determine whether the sous vide …
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Using NMR to Probe Solute Mobility and Its Relationship to Functionality and Sensory Characteristics of Carbohydrate-Containing Systems
The relationship between molecular mobility and the perceived sweetness of sucrose, fructose, and glucose solutions was investigated. At the same molar concentration, the translational mobility of water was highest in the fructose, followed by the sucrose and glucose solutions. The maximum …
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Effect of immunological castration on color stability, shelf life, and sensory characteristics of fresh and further processed pork
… gain of intact male pigs, without the negative sensory characteristics associated with boar taint. Fresh loin muscle quality has been extensively studied and immunological castration does not negatively affect loin muscle quality. However, more information is needed regarding the potential …
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Chemical, Physical and Sensory Characteristics of Lactose-reduced Baked Custards Made with a Low-fat, Low-cholesterol Egg Substitute
… In Experiment I, chemical, physical, and sensory characteristics of a dessert type baked custard, made with sucrose, were examined. In Experiment II, the same characteristics were examined for a cheese flavored, entree type custard made without sucrose. Results indicate that use of nonfat …
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Effects of massaging minced batter on the physical, chemical, and sensory characteristics of low-fat, high added water bologna
… 5.0 h, respectively. Massaging improved (P<0.05) sensory cohesiveness scores and decreased particle definition. However, the high-fat control was the most cohesive, firmest and least juicy (P<0.05). Instron Texture Profile Analysis indicated that massaging increased cohesiveness (P<0.05) and …
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Characterizing the relationship between early postmortem pork loin quality attributes and 14 day aged loin quality attributes and sensory characteristics
Embargo set by: Seth Robbins for item 107732 Lift date: 2020-09-27T16:30:34Z Reason: Author requested U of Illinois access only (OA after 2yrs) in Vireo ETD system
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Impact of formulation and processing conditions on the material properties and sensory characteristics of confectionary products and model systems across the stages of sugar cooking
Submission published under a 24 month embargo labeled 'Closed Access', the embargo will last until 2025-05-01
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Wearable lip-based electrotactile display : feasibility study, modeling, and system design
… with lip interface due to the excellent sensory characteristics of lips. Since lips have never been utilized for tactile display applications, two human- subject experiments (6M/2F) including threshold measurement and two-line separation rating, have been designed to investigate the …
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A bridge to dwell in
… and his need for an aesthetic dwelling rich in sensory characteristics; the realities of the building's materials and their behavior; and the realities of the Earth with its changing forces. With an awareness and sensitivity to these existing realities, real Architecture can result as a …
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