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 44 for “"sensory quality"”.
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Changes in Aromatic Chemistry and Sensory Quality of Milk Due to Light Wavelength
… in milk. The most damaging wavelengths to milk quality appear to be the UV (200-400 and 395 nm) and short visible (463 nm) wavelengths. However, exposure to 610 nm also appears to be damaging. GC and GCO were also used to look at the efficacy of film over-wraps made from iridescent films. …
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Effects of Bran Treatment on Rheology and Sensory Quality of Whole Wheat Flat Bread
… research was to study the differences in the quality of 100% whole wheat flour (WWF) when the bran fraction was subjected to mild solvent treatment before reconstitution with the endosperm. The bran treatments included water washing and washing with ethanol solutions (50% and 100%). WWF …
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Detection of Clostridium Perfringens Enterotoxin and Its Relation to Sensory Quality of Cooked Chicken
… to 0.76 (mu)g/g after 14 hrs. The organoleptic quality (odor, color and texture) during growth, sporulation and enterotoxin formation in chicken thigh meat inoculated with C. perfringens cells was evaluated after different incubation periods. The results indicated that color and texture are very …
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Encapsulation of tributyrin using various techniques to improve its intestinal delivery and sensory quality
… tract related issues, which affect not only the quality of patients’ lives but also create a medical burden of over 140 billion USD per year. Tributyrin (TB), a source of butyrate, has been reported for its benefits to the gastrointestinal (GI) tract. However, the controlled release of TB to …
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Genetic and environmental drivers of fruit composition in relation to sensory quality in blueberry (Vaccinium corymbosum)
… great potential for UK growers to supply high quality blueberries to meet the consumer preferences. At present 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 …
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The nutritive, rheological and sensory quality of selected indigenous complementary foods used for 6 – 24 months infants and young children in African communities
… the porridge rheology, poor oral texture quality and low nutritional value of mainly the indigenous/local complementary porridges (CPs), but also some commercially available complementary porridges (CACFs) fed to infants and young children. The flow properties (viscosity) of common …
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The Antioxidant Function of Lutein in Controlling Photo-Oxidation of a Colloidal Beverage System
… the control beverage system led to a decline in sensory quality based on triangle test results. Sensory quality also declined in the lutein-fortified beverage due to light-exposure. Sensory quality of light-exposed, lutein-fortified beverage compared to the light-protected control did not yield …
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EFFECTS OF EXTERNAL FACTORS ON CONSUMER’S PERCEPTION OF FOOD
Consumer’s sensory perception of food is a complicated process, with many factors from diverse sensory modalities involved. These factors play a role in determining how we perceive food overall, and thereby, our behaviors and food consumption. This dissertation discussed the effects of external …
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Appeal of the Apple: Investigating Preference, Perception, and Communication Around Hard Cider in the Northeast and Mid-Atlantic United States
… consumer and producer perceptions of cider quality, as well as a more comprehensive understanding of cider sensory quality. This dissertation utilizes qualitative research methods, including focus groups and interviews conducted in New York, Virginia, and Vermont, to explore consumer and …
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Protective effects of titanium dioxide packaging modification on sensory and oxidative changes in milk over 35 day shelf-life
… was determined by assessing product quality, including changes in flavor, measuring changes in volatile compounds, thiobarbituric reactive substances and riboflavin concentrations. Products were evaluated over a 35-day shelf-life when stored under fluorescent light (2200 lux) at 4"C. …
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Investigation of Genetic and Environmental-Associated Variation of Flavor-Related Attributes in Bioparental and Natural Cucumber Populations and Their Correlation with Human Sensory
Fresh cucumber sensory quality is composed of texture, taste (non-volatiles), and aroma (volatiles), yet little is known about genetic variation in natural populations and influence of internal and external factors on these traits. This study hypothesized that significant differences would be …
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Influencia de la raza y de la alimentación sobre el contenido y características de la grasa intramuscular del lomo de cerdo ibérico: efecto sobre parámetros determinantes de la calidad
… ppm of á-tocopherol and mixed concentrates) in quality parameters of raw meat (muscle l. dorsi), particularly in those related to intramuscular fat content and fatty acid composition, and also the effect on the sensory quality and consumers preference for the dry-cured product (dry-cured loins …
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Factors affecting the quality and shelf-life of cooked chilled foods with special reference to full meal vending.
… (MAP) are known to improve stored raw food quality. In order to optimize the quality and shelf-life of vended foods, the effects of these techniques and length of storage time on menu items were studied. Chicken drumsticks and chicken a la king were either individually cling wrapped, vacuum …
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Enhancing the functionality of delactosed whey by enzymatic hydrolysis using Response Surface Methodology Approach (RSM)
… was to monitor the functional properties and sensory quality of beef patties fortified with selected DLW hydrolysates as compared to those fortified with whey protein isolate (WPI) and whey protein concentrate 34% (WPC 34). In order to determine the optimal hydrolysis conditions, a Box-Behnken …
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The optimization of plant protein meat re-placers and clean label water binders in processed meat (white pudding and chicken)
… and would not compromise on technological quality. The technological, compositional and sensory quality of the samples were analysed. Replacement was performed in 10% increments from 10% to 100%. Samples that contained more chickpea or red lentil protein than meat and animal fat (50% + …
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The effect of milkfat melting properties on chemical and physical properties of 20% reformulated cream
… Creaming stability, viscosity, feathering, and sensory quality of reformulated and natural creams were analyzed over a 13 day storage period at 3.3oC. Formulation, separation temperature, or melting point characteristics did not significantly (p greater than 0.01) affect creaming stability of …
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Die kortikale Verarbeitung semantischer Domänen : eine ERP-Studie
… garden), functional (e.g. anchor, scrubber) vs. sensory (e.g. bell, cactus), man-made (e.g. cup, paper) vs. natural (e.g. oat, fir), countable (e.g. coin, soap) vs. not countable (e.g. iron, hail) and hyperonym (e.g. cutlery, insect) vs. hyponym (e.g. nippers, fork). Significant results in the …
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An Electrolytic Method for Tartrate Stabilization in Chardonnay Wine
… (CaT) which is an undesirable outcome for wine quality. There are a variety of current tartrate stabilization techniques such as cold stabilization, chemical additives, ion exchange resins, and electrodialysis that stabilize wine, but the most popular being cold stabilization. Cold stabilization …
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Guar and locust bean gums as partial replacers of all-purpose flour in bread: an objective and sensory evaluation
… were obtained for each bread variation. Sensory quality was examined by consumer testing. The amount of heat required to break the hydrogen bonds in amylopectin, indicative of bread staling, was measured by differential scanning calorimetry (DSC) for all bread treatments. Two percent LBG …
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