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 18 of 18 for “"saltiness"”.
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Relating structural properties to saltiness perception of model lipoproteic gels
… engineering to enhance sodium release and saltiness perception is promising for sodium reduction in lipoproteic foods, which release as low as only 5% of sodium during mastication. The goal of this research is to relate structural properties, including porosity and particle size of fat, to …
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Sensory Perception of Saltiness and Bitterness in Oil-in-Water Emulsions
The objective of this research was to evaluate saltiness and bitterness perception in oil-in-water emulsion systems. For that purpose, three experiments were performed: A sensory threshold study, a descriptive sensory and physical property evaluation, and a psychophysical assessment of taste …
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Physicochemical and Sensory Characterisation of Interaction in Sodium-Chloride - Hydrocolloid Systems
… of this study was to characterise the changes in saltiness perceived by a trained taste panel testing NaCl-hydrocolloid model systems that were freeze-dried (to increase interaction) and mechanically mixed. The hydrocolloids selected were carboxymethylcellulose (CMC, ionic) and methylcellulose …
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Sodium binding as measured by sodium-23 nuclear magnetic resonance spectroscopy and its influence on saltiness perception as determined by sensory analysis
… with other food components and the effects on saltiness perception must be considered when modifying food formulations to produce reduced sodium products. This research focuses on the binding of Na$\sp+$ in aqueous gum systems as determined by $\sp{23}$Na nuclear magnetic resonance (NMR) …
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Taste Perception of Multicomponent Fat-Free Liquid Food Systems
… (represented primarily by thickness/sweetness, saltiness, and bitterness) to differentiate samples. Thickness and sweetness strongly represent the first dimension. Although saltiness and bitterness are important in the second and third dimensions, they do not strongly represent the dimensions. …
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Sodium reduction in snack foods via optimized microstructural design of sodium delivery system
… obtain different release profiles of sodium and saltiness perception. Two potential sodium carriers, porous corn starch (PCS) and lipoproteic matrix, were investigated to determine if sodium release profile could be controlled. The overall objective consisted of four specific objectives. The …
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Investigation of sodium binding through implementation and application of single- and double-quantum filtered 23Na NMR spectroscopy
… measure sodium ion mobility and correlate to saltiness perception would be of great value. 23Na NMR spectroscopy is such a method, since it offers a unique means for non-invasively measuring both sodium content and mobility using recently developed single-quantum (SQ) and double-quantum …
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Sensory Characteristics and Optimization of a Low-Sodium Salt Formulation and its Food Application
… of KCl and L-Arginine on the perception of saltiness and bitterness in the mixture of NaCl, KCl, and L-Arginine. To develop acceptable reduced-salt food products, it is critical to understand how consumers perceive about saltiness and bitterness of the salt substitutes, which, will in turn, …
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Application of novel processing technologies for salt reduction in meat products
… ultrasound (US), ii) improvement of natural saltiness by high pressure processing (HPP) and iii) use of plasma technology as an alternative curing source. The first four chapters are focus on the use of US alone or in combination with salt blends (NaCl/KCl), to enhance salt diffusion and …
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Taste physiological mechanisms and their health implications, analyzed by genetic, epigenetic, and artificial intelligence analyses
… were modality-specific, particularly affecting saltiness and astringency, and were modulated by specific SNCA genotypes. Supervised learning models classified PD versus healthy controls and stratified disease severity, identifying key sensory and genetic predictors. Taken together, these …
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Evaluating lipid oxidation and sensory characteristics in bacon from immunologically castrated barrows
… trained sensory panelists evaluated bacon for saltiness, oxidized odor, oxidized flavor, and off flavor on a 15-cm line scale (0 cm indicated none and 15 cm indicated extreme intensity for each characteristic). At similar time points, lipid oxidation (TBARS) and proximate analysis were …
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Sensory Evaluations of USDA Select Strip Loin Steaks Enhanced with Sodium and Potassium Phosphates and USDA Choice Strip Loin Steaks for Comparable Palatability Factors
… flavor, off-flavor, overall acceptability, and saltiness. The USDA Select strip loin steaks were enhanced with a 12% solution of sodium and potassium phosphate and USDA Choice strip loin steaks were non-enhanced. Results indicated the enhanced product was inferior for all palatability measures …
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Consumer Acceptance, Quality, and Functionality of Heat-Ozone-Pasteurized Whole Eggs Processed with Commercial Scale Equipment
… liking, liking of flavor, parmesan flavor, saltiness, thickness, mouth feel, and aftertaste. JAR analyses with attributes of flavor, saltiness, thickness, mouthcoat, and aftertaste were conducted. Consumer acceptance tests in angel food cake prepared with OP, UT, and TP were conducted …
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Effects of various salt purity levels on lipid oxidation and sensory characteristics of ground turkey and pork
… evaluated the samples at each storage period for saltiness, off flavor, and oxidized odor. Break strength was conducted using a Texture Analyzer and compared with salt soluble proteins (increasing salt concentrations) to evaluate protein extractability characteristics. Statistical analyses were …
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The Effect of a Low Sodium Curing Solution on Further Processed Hams and Bellies from Purebred Berkshire Pigs Fed a Step-up Ractopamine Feeding Program
… were detected by a trained sensory panelist for saltiness, flavor, or acceptability.
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The effects of feeding canola meal from high protein or conventional varieties of canola seeds on pork quality
… Furthermore, sensory panel evaluations of saltiness, flavor intensity, off flavor, and off odor were similar among dietary treatments in both types of bacon. Overall, CM-HP and CM-CV can replace soybean meal in growing-finishing pig diets without any detrimental effects on animal growth, …
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Determining the mechanism of pulsed electric field for improving meat quality : A thesis submitted in partial fulfilment of the requirements for the Degree of Doctor of Philosophy at Lincoln University
… the panellists preferred T2 samples over T1 for saltiness. No undesirable effects of PEF were observed on colour, yield (%) and oxidative and microbial stability. These results suggest that PEF has a sodium-reduction potential that can play a role in public health. The general scope of the …