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 15 of 15 for “"Sensory analyses"”.
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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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Determination of decomposition rates in selected mid-Atlantic fish species stored under iced and super-chilling temperatures
… by means of microbiological, chemical and sensory analyses. Quality assessment via measurement of proteolytic and lipolytic enzymes was attempted, but these enzyme activities were not detected in any of the samples. It was not possible to differentiate between the contributions of microbial …
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Temperature Effects on Drinking Water Odor Perception
… geosmin cooled to 5°C were also evaluated. Sensory analyses experiments indicate that odor intensity is a function of both aqueous concentration and water temperature for geosmin, MIB, nonadienal, n-hexanal, free chlorine, and 1-butanol. The higher water temperature resulted in an increase …
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Discriminating the Effects of Vineyard Management Practices on Grape and Wine Volatiles from Cabernet Franc and Merlot Grape Varieties Using Electronic Nose Systems
… physico-chemistry indices and performing wine sensory analyses. These activities are both time-consuming and destructive. Two electronic nose (ENose) systems: a hand-held conducting polymer-based and a portable surface acoustic wave-based systems were investigated as grape monitoring tools. …
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Discriminating the Effects of Vineyard Management Practices on Grape and Wine Volatiles from Cabernet Franc and Merlot Grape Varieties Using Electronic Nose Systems
… physico-chemistry indices and performing wine sensory analyses. These activities are both time-consuming and destructive. Two electronic nose (ENose) systems: a hand-held conducting polymer-based and a portable surface acoustic wave-based systems were investigated as grape monitoring tools. …
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Oxidation and Textural Characteristics of Butter and Ice Cream with Modified Fatty Acid Profiles
… fat composition determines specific rheological, sensory and physicochemical properties of dairy products such as texture, melting point, flavor, color, oxidation rates, and viscosity. Previous studies have shown that milkfats containing higher levels of long chain polyunsaturated fatty acids have …
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Maximising seaweed concentration by considering different matrixes in food products and consumer sensory techniques
… with unique nutritional, textural, and sensory characteristics, offering innovative food design solutions. In addition, the study aimed to identify the maximum concentrations of seaweed in a food-based application for rehydrated and dried edible Scottish seaweed with the intention of …
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Light Effects on Soy Oil and Soymilk Influence Oxidation, Product Quality, and Packaging Decisions
… levels of LPA (low, medium, high). Chemical and sensory analyses to measure oxidation changes were completed on the product at days, 1, 4, 8, 15, 22, 29, and 36. HDPE packages with high LPA protected the sensory quality of the product as well as the positive control (foil-wrapped) packages for a …
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Closing the fibre gap in refined cereal product – quality and health
… and resistant starch (RS) type IV improved sensory and techno-functional properties while reducing starch digestibility. The optimised pasta is high in fibre, with a 125% increase in DF compared to the control pasta. A similar strategy was applied to cake using a broader mix of fibres …
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Thermal, oxidative and hydrolytic stability of selected frying shortenings evaluated by new and conventional methods
… were studied via chemical, physical and sensory analyses. Corn, cottonseed and peanut oils, and cottonseed and soybean liquid shortenings were tested under static heating conditions, while peanut oil, and cottonseed and soybean oil liquid shortenings were evaluated under commercial frying …
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Development of a pre-selection index for cider apple (Malus x domestica Borkh.) genotypes by phenotyping a low-chill requiring red-fleshed breeding progeny
… developed to identify promising genotypes. The sensory attributes and biochemical composition of this unique low-chill, red-fleshed progeny were also analysed. The indexing results suggested that sweet cider production is the most viable outcome, as most top-performing genotypes were classified …
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Sodium reduction in snack foods via optimized microstructural design of sodium delivery system
… were selected as a sodium carrier and used for sensory analyses. The third specific objective was to evaluate the saltiness perception of the immobilized salt in lipoproteic matrix using Time-Intensity (TI). Saltiness perception of the 9 different immobilized salts in the lipoproteic matrices …
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Innovative treatments for shelf-life extension of whole and fresh-cut fruit
… dioxide production and were also performed a sensory evaluations after 6 month of storage. In this study the higher retention of firmness (at the end of storage) was achieved by applying the greatest 1-MCP concentration to fruits with the lowest maturity stage. This finding means that in these …
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Identification and characterization of potent odorants responsible for typical and storage-induced flavors of cola-flavored carbonated beverages
… colas. In addition, aroma profiles determined by sensory descriptive analysis were in good agreement with the potent odorants identified by ADEA. The typical potent odorants identified by AEDA were verified by sensory evaluation of an aroma reconstitution model, and the character-impact odorants …
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Evaluación de la eficacia de la combinación de permanganato potásico y radiación UV-C en la conservación de frutos climatéricos y su impacto en la calidad sensorial y la reducción de pérdidas postcosecha.
… of ascorbic acid and total phenols. Sensory analyses revealed that fruits preserved with the ethylene removal system received better ratings from experts and exhibited a greater presence of volatile compounds associated with less mature or younger products. Additionally, experiments …