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 “"food structure"”.
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Combining foods, combining tools: Understanding in vivo aroma release and sensory perception of composite foods
Combining foods, combining tools. To date, most of the published works that have attempted to relate aroma release and sensory perception are far from mimicking the real consumption context, as assessments often do not consider food oral processing during mastication and are performed on single or …
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Weight changes : the meaning of food and eating behaviours amongst women in recovery from substance addiction
… how they describe the functions and meaning of food and eating behaviours in recovery from substance addiction is scarce. This is a qualitative study using a constructivist grounded theory approach which aimed to explicate the experiences of food, eating and weight changes from eight women in …
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Relating structural properties to saltiness perception of model lipoproteic gels
Sodium reduction in processed foods is an urgent mission to tackle sodium overconsumption. Eighty-nine percent of US adults consume more than the recommended amount of sodium, leading to the high prevalence of hypertension. Lipoproteic foods including cheese and processed meats are potential …
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In situ observation of the distribution and location of gliadin as a function of mixing time in wheat flour dough using quantum dots
… of gliadin proteins and their role in building food structure/texture and quality. Dough samples were prepared in a 300 g Brabender farinograph instrument. A complete farinogram was obtained. The mixing times chosen were the arrival time (AT), peak time (PT), departure time (DT) and breakdown …
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Microstructural changes and micronutrient bioaccessibility in soft-solid foods, using a model fresh cheese and in vitro digestion
Processed food products are complex matrices with many components interacting below 100 μm. These interactions will dictate the characteristics of product from a physical, chemical and nutritional point of view. The increasing demand for food products with health benefits and functional properties …
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Archaeobotanical and palaeoecological assessment of three freshwater shell middens dating to the early Holocene, Yongjiang River, Guangxi, southern China
… species reflects the diversity of tool-processed food and the diversity of food structure of the subsistence strategy of shell midden people. In terms of the artefacts, most of the starch grains come from three artefacts, and each site has one artefact with relatively rich starch grains. The …
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Archaeobotanical and palaeoecological assessment of three freshwater shell middens dating to the early Holocene, Yongjiang River, Guangxi, southern China
… species reflects the diversity of tool-processed food and the diversity of food structure of the subsistence strategy of shell midden people. In terms of the artefacts, most of the starch grains come from three artefacts, and each site has one artefact with relatively rich starch grains. The …
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Structural relaxations and crystallization in amorphous food model formulations
Formulation and design of amorphous food solids structures for improved dehydration properties, stabilization of active components, and controlled structure deterioration require materials science characterization of components and mixtures. However, understanding phase transitions associated with …