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 8 of 8 for “"consumer test"”.
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Comparison of microwave and conventional frying on quality attributes and fat uptake in potatoes
… to 60 and 90 secs at the same temperature. Consumer test confirmed that reduced fat uptake during microwave frying did not compromise with desirable attributes of French fries.
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Hedonic rating using human bivariate conceptualization
… and emotions. However, many scales for the consumer acceptance test, such as the 9-point hedonic scale, the food action rating scale, the labeled affective magnitude scale, and the hybrid hedonic scale were developed using the traditional bipolar conceptualization. Sensory scientists have …
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Utilization of soybean components in foods
… an enjoyable flavor and texture approved in the consumer test. The third study finalized the objectives of this study by incorporating okara, a byproduct from soymilk production into a snack chip increasing its fiber and protein contents. The majority of trained panelists preferred the …
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Sensory evaluation of reduced sodium potato chips and puffed rice
In the United States, approximately 90% of consumers exceed the daily recommendation of 2,300 mg of sodium. The Food and Drug Administration (FDA) has developed voluntary short-term and long-term sodium reduction guidelines for a variety of food categories. Reduced sodium products, however, are …
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Understanding doctors' knowledge and attitudes concerning genetics and genetic services in South Africa
… 80% of respondents did not know about direct-to-consumer testing, but 46% thought they might be approached to interpret the results of a direct-to-consumer test in future. Doctors showed poor understanding of the ethics of testing minors for genetic conditions. Genetic services and genetic …
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Insects in animal feed: a sociological evaluation of Italian consumer preferences for fish and poultry fed with alternative feed ingredients.
… to the use of insects: their acceptance among consumers, particularly in the Western countries, is exceedingly low. This reluctance is evident both in relation to the direct consumption of insects as food and when insects are utilized as ingredient in processed food or as feed for the …
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Studio della maturazione di formaggi pecorino stagionati in stabilimento e in grotta
… in the two different ripening environments and testing methods, the technique SDS-PAGE has been employed into the cheese insoluble fraction, whereas the SDS-PAGE technique has been carried out into the cheese soluble portion. Furthermore, different isolated belonging to various microbial groups …
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Compensation effect between sodium and fat in reduced and lower fat processed food systems
… are lower in both fat and sodium for increased consumer acceptance require examination. The overall objectives of this study were to: 1) analyze sodium and fat content in ten major processed food categories, 2) survey consumer knowledge of sodium and fat content in processed foods in order to …