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.
Results
Showing 1 to 20 of 84 for “"Sensory properties"”.
-
Physicochemical and sensory properties of soymilk from five soybean lines
… the effects of soybean varieties on descriptive sensory evaluation, consumer acceptance test, and texture properties of soy ice creams. Plain flavor soymilks made from five soybean lines were made in the laboratory using a soymilk maker for physical, chemical, descriptive sensory analysis, and …
-
Stability and Sensory Properties of Rice Bran Peptide Fraction Incorporated Orange Juice
… the quality parameters of orange juice including sensory was also assessed. The results showed that the peptide fraction is stable at 4°C in water at pH 3.5 and in orange juice for 42 days; however, it was not stable in water at pH 7.2. A drop in pH to 5.5 from 7.2 in water and a decrease in the …
-
A comprehensive approach to determining the nutritional and sensory properties of today's cooked pork
The effects of carcass fat, trim level, cooking method, and final internal temperature on the composition, nutrient content and retention of cooked pork were determined. Cooking method (broiling, braising or frying) and final internal temperature (70$\sp\circ$C or 80$\sp\circ$C) significantly …
-
Comparison of key odorants and sensory properties of peanut butter and sunflower seed butter
Submission published under a 24 month embargo labeled 'Closed Access', the embargo will last until 2026-08-01
-
Application of Sensory Techniques to Understand the Impact of Ingredients on Sensory Properties of Beverages.
North Carolina State University Theses Food Science.
-
Evaluation of White Hibiscus-Black Tea Blends in Kombucha Production: Chemical Composition and Sensory Properties
… and 0% replacement levels on the physicochemical properties and consumer perception of the kombucha. Three kombucha tea formulations—100% black tea, 100% white hibiscus, and a 50% black tea:50% white hibiscus (50% BT:50% WH) blend—were produced and analyzed in triplicate for pH, total titratable …
-
Physicochemical and pharmacodynamic effects of ethanol, water type and proofing method on the perceived sensory properties of distilled spirits
Submission published under a 24 month embargo labeled 'Closed Access', the embargo will last until 2024-05-01
-
The effect of Moringa Oleifera leaves and termite (Isoptera) powders on nutritional and sensory properties of an instant-maize porridge
… MO leaves and termite on the nutritional and sensory properties of instant-maize porridge. Inclusion of MO and termite powders in instant-maize porridge, at different treatments, was considered using a completely randomised design. Factor levels were: AOB-control (maize flour); BEA (maize, …
-
Physicochemical and Sensory Properties of Resistant Starch-Based Cereal Products and Effects on Glycemic and Oxidative Stress Responses in Hispanic Women
… twofold: 1) to evaluate the physicochemical and sensory properties of cereal food products supplemented with RS. 2) to compare the effects of a single ingestion of granola bars with high (~18 grams of RS) and low (~0 grams of RS) RS compositions on the postprandial glucose and insulin responses …
-
Effects of combined high hydrostatic pressure and dense phase carbon dioxide treatments on inactivation of enzymes, microorganisms and sensory properties of different products
… of microorganisms in their growth media and sensory properties of treated feijoa products. The changes in pure PPO secondary structure, size and inactivation kinetics were studied. Feijoa puree, pure mushroom PPO (E.C.1.14.18.1) and microorganisms (Escherichia coli, Bacillus subtilis and …
-
Vineyard floor management in the Finger Lakes region: physiological and microbial perspectives
… had little to no impact on mature vines. Wine sensory properties were impacted by under-vine cover crops although the cause was not clear. A study conducted in a mature Cabernet franc (Vitis vinifera L.) vineyard in the Finger Lakes region showed that chicory was the most effective cover crop …
-
The effect of viticultural and oenological treatments on fruit and wine composition of Chardonnay musqué /
… and enzyme usage on the chemical composition and sensory properties of Chardonnay musque wine. A number of substantial differences were found between treatments in °Brix, TA, pH, and in free and potentially volatile terpene concentrations. Greatest variations in sensory attributes were created …
-
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 …
-
A study of Glycosides in grapes and wines of Vitis vinifera cv. Shiraz / Patrick George Iland.
… grape composition, wine composition and wine sensory properties. Developed a new method of measuring glycoside concentration in grapes (glycosyl-glucose assay) and a modified measurement of wine colour density in red wine. These were used to analyse samples of Shiraz grapes and wines from a …
-
The effect of sodium chloride substitution with potassium chloride on chemical, physical and microbiological characteristics of Mediterranian cheeses
… KCl on chemical, physical, microbiological and sensory properties of selected Mediterranean cheeses. Salt was substituted with KCl at four different levels (only NaCl, 3NaCl:1KCl, 1NaCl:1KCl, and 1NaCl:3KCl). Halloumi, Akawi and Nabulsi cheeses were prepared and brined in the four different salt …
-
The Effects of Cofermentation of Cider and Apple Pomace on Cider Attributes
<p>Phenolics are critical to the sensory attributes and health benefits of hard cider due to their contribution to the flavor, mouthfeel, and antioxidant activity. With the increase in demand for cider, the use of dessert apple varieties has become more common leaving ciders lacking in phenolics. …
-
An overview of some natural antioxidants used in meat and poultry products
… and cloves have exhibited stronger antioxidant properties than some of the synthetic antioxidants currently used by the meat and poultry industry. Of the discussed natural antioxidants, grape seed extract, cranberry, sage extract, thyme extract, basil extract, ginger extract, pine bark extract, …
-
Genetic and environmental drivers of fruit composition in relation to sensory quality in blueberry (Vaccinium corymbosum)
… little is known regarding specific UK consumer sensory preferences, the relationship between fruit metabolite and sensory profiles or the impact of UK climatic conditions on fruit metabolite profile in relation to sensory and health beneficial characteristics. The aim of this study was to …
Page 1 of 5