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 20 of 20 for “"sensory evaluations"”.
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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
… Kentucky University were selected to serve on a sensory panel. The panel members evaluated tenderness, juiciness, 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 …
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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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A new technology for imparting oak character to wine: application to a New Zealand chardonnay wine
… the levels of compounds present in oak wood. Sensory evaluations of experimental wines were carried out by experienced winemakers. Each assessment was complemented by the chemical analyses to provide an overall impression for the wines. The combination of winemaker’s perception and chemical …
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The effect of modified atmosphere packaging (MAP) on the shelf- life of refrigerated, cubed turkey thigh meat
… Headspace gas analysis, color measurement, sensory evaluation, aerobic plate count, and oxidative deterioration of fat were examined over 21 day of storage. Microbiological spoilage was significantly delayed by modified atmosphere treatments. MAP1 delayed fat rancidity while MAP2 increased …
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Feasibility study for packaging and pasteurizing meat of the blue crab, Callinectes sapidus, in retort pouches
… (F value), microbiological stability and sensory evaluation. Pasteurizing crabmeat in retort pouches resulted in total processing times that were significantly less (P ≥ 0.05) than cans. Also, pasteurizing to targeted F values provided a more rapid and efficient way to achieve equivalent …
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The metacognitive cue of fluency on taste perception
… a broad range of judgments such as product evaluations. For example, an increase in fluency through repeated exposure to product packages enhances attitude toward the brand (Janiszewski 1993). This thesis examined the effect of fluency on taste perception and demonstrated where the fluency …
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Fish protein concentrate as a food additive
… significance of differences in scores for sensory evaluations. The scores for objective measurements were compared using Duncan's Multiple Range Test. The characteristics of all breads made with FPC varied according to the source and/or the concentration. In general, breads made with 10 per …
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"Meat of the Future": Evaluation of the sensory characteristics of cell-cultured and traditional meat products
… presents evidence for current knowledge of CM's sensory characteristics, the complex consumer attitudes, and a promising novel method of meat product evaluation as CM comes closer to reality. A structured scoping review of peer-reviewed literature revealed that empirical sensory evaluations of CM …
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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 …
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Hydrolyzed-Lactose Whey and Nonfat Dry Milk in Ice Cream
… and stored at -10°c after hardening at -29°C. Sensory evaluations of flavor and body and texture were made after 24 hours of hardening, 7 days of storing, and at monthly intervals for 5 consecutive months. There appeared to be no differences in sensory qualities between control, whey …
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Relating structural properties to saltiness perception of model lipoproteic gels
… of the SLCs in water by a texture analyzer. Sensory evaluations were carried out on the SLCs with 1.5% NaCl. A quantitative descriptive analysis (QDA) method was used to characterize the saltines and textural properties of the SLCs. A time-intensity (TI) method was used to evaluate the …
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Studio delle caratteristiche nutraceutiche e salutistiche degli oli di oliva extravergine e delle olive da tavola CV Tonda di Cagliari, possibile utilizzo di comuni cibi da tavola nella modulazione del microbioma orale umano
… along with instrumental texture analyses and sensory evaluations have been carried out to define the impact of the technologies employed on the quality features during the processing and in the final products. In the second part of this thesis it were evaluated the antimicrobial and …
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Impact of Residual Feed Intake Classification and Management Regimen on Feedlot Growth Performance, Carcass Traits, and Meat Quality in Beef Cattle
Residual feed intake (RFI) is being used to replace traditional measures of feed efficiency due to improved accuracy for determining production efficiency for cattle in a selection program. The research examined the effects of RFI classification (determined in the grower phase using a common diet) …
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Applications of advanced data analysis procedures in food quality control
… to a dataset of measurements of physical, sensory, and chemical properties collected on cheese wheels sampled systematically to represent the variability of the production of the Trentingrana wheels over two years of production. In the first introductory chapter, after a review of the …
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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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Understanding consumer behaviour regarding sustainability in the food sector. The role of meat reduction and protein alternatives.
… focus group discussions, online surveys and sensory evaluations. In addition, a basic machine learning technique (i.e., regression tree analysis) was applied to analyse complex datasets. Overall, important insights on the socio-demographic, cultural and psychological factors influencing …
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Materials science approach to characterization and prediction of sensory texture in confectionary systems
… in which sugar contributes the majority of sensory (i.e., sweetness, flavor, browning, texture) and physical (i.e., adhesiveness, structure) properties of the system. Sugar replacers can mimic some functional properties of sugar, but costly trial and error in reformulation is often required …
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Understanding the complex aroma chemistry of premium aged rums
… and vanillin. In order to characterize the sensory differences among rum products a rum flavor lexicon was created through the use of web-based material. This is the first lexicon to be created for rum as well as the first to use web-based materials for the lexicon development. The final …
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Exploring New Zealand Honeydew Honey, Yacon Concentrate, and their Novel Food and Health Applications
… it is essential to obtain physicochemical and sensory information. Without this information, it would be impossible to establish market opportunities, as manufacturers and researchers would be unable to predict consumer acceptance. In this thesis, physicochemical principles were used to …