{"id":{"repo_id":"uiuc","oai_identifier":"oai:www.ideals.illinois.edu:2142/83685"},"canonical_url":"https://search.dev.ndltd.org/etd/uiuc/oai:www.ideals.illinois.edu:2142/83685","repository":{"repo_id":"uiuc","name":"University of Illinois - Urbana-Champaign","base_url":"https://www.ideals.illinois.edu/oai-pmh"},"display":{"title":"Sensory Perceptions of Potassium Salts in Liquid and Solid Model Systems","abstract":"Overall this research substantiated that potassium's sensory impact on flavor perceptions is concentration dependent. High concentrations elicit bitter and other unpleasant perceptions. Presence of xanthan could aid in formulating fortified potassium products by lessening potassium's adverse flavor impact. A formulation containing 431 mg of added K+/100 gram sample, equivalent to that of a small banana, showed minimal sensory deviations from the control sample.","abstract_html":"Overall this research substantiated that potassium's sensory impact on flavor perceptions is concentration dependent. High concentrations elicit bitter and other unpleasant perceptions. Presence of xanthan could aid in formulating fortified potassium products by lessening potassium's adverse flavor impact. A formulation containing 431 mg of added K+/100 gram sample, equivalent to that of a small banana, showed minimal sensory deviations from the control sample.","abstract_has_math":false,"creators":["Mentavlos, Anastasia A."],"institution":"University of Illinois at Urbana-Champaign","degree_name":"Ph.D.","degree_level":"Dissertation","degree_discipline":"Food Science and Human Nutrition","degree_department":null,"school":null,"contributors":["Klein, Barbara P."],"advisors":[],"committee_chairs":[],"committee_members":[],"year":2015,"date_issued":"2015-09-25T21:10:00Z","date_published":"2015-09-25T21:10:00Z","updated_at":"2026-07-22T22:26:21Z","subjects":["Agriculture, Food Science and Technology"],"languages":["eng"],"rights":[],"rights_urls":[],"identifier_entries":[{"key":"dc:identifier","label":"Identifier","values":["(MiAaPQ)AAI3101922"],"render_values":[{"text":"(MiAaPQ)AAI3101922","href":null,"code":true}]}]},"links":{"outbound_url":"http://hdl.handle.net/2142/83685","outbound_label":"Handle","outbound_source":"dc:identifier"},"metadata_groups":[{"id":"people","label":"People","entries":[{"key":"dc:contributor","label":"Contributor","values":["Klein, Barbara P."]},{"key":"dc:creator","label":"Author","values":["Mentavlos, Anastasia A."]}]},{"id":"academic_context","label":"Academic Context","entries":[{"key":"dc:date","label":"Dc Date","values":["2015-09-25T21:10:00Z","10000-01-01","2003"]},{"key":"dc:type","label":"Dc Type","values":["text"]},{"key":"thesis:degree_discipline","label":"Discipline","values":["Food Science and Human Nutrition"]},{"key":"thesis:degree_level","label":"Degree Level","values":["Dissertation"]},{"key":"thesis:degree_name","label":"Degree Name","values":["Ph.D."]},{"key":"thesis:institution_name","label":"Thesis Institution Name","values":["University of Illinois at Urbana-Champaign"]}]},{"id":"subjects_keywords","label":"Subjects and Keywords","entries":[{"key":"dc:subject","label":"Dc Subject","values":["Agriculture, Food Science and Technology"]}]},{"id":"language_rights","label":"Language and Rights","entries":[{"key":"dc:language","label":"Dc Language","values":["eng"]}]},{"id":"identifiers","label":"Identifiers","entries":[{"key":"dc:identifier","label":"Identifier","values":["http://hdl.handle.net/2142/83685","(MiAaPQ)AAI3101922"]}]},{"id":"additional","label":"Additional Metadata","entries":[{"key":"dc:description","label":"Description","values":["Overall this research substantiated that potassium's sensory impact on flavor perceptions is concentration dependent. High concentrations elicit bitter and other unpleasant perceptions. Presence of xanthan could aid in formulating fortified potassium products by lessening potassium's adverse flavor impact. A formulation containing 431 mg of added K+/100 gram sample, equivalent to that of a small banana, showed minimal sensory deviations from the control sample.","Made available in DSpace on 2015-09-25T21:10:00Z (GMT). No. of bitstreams: 2 license.txt: 4848 bytes, checksum: 96035ab3f5e1c23cc7138a224ce498bd (MD5) 3101922.pdf: 9064779 bytes, checksum: 258c6020867a59cc139118cf77dc5164 (MD5) Previous issue date: 2003","Embargo set by: Seth Robbins for item 84966 Lift date: Forever Reason: Restricted to the U of I community idenfinitely during batch ingest of legacy ETDs","Restricted to the U of I community idenfinitely during batch ingest of legacy ETDs","U of I Only","190 p.","Thesis (Ph.D.)--University of Illinois at Urbana-Champaign, 2003."]},{"key":"dc:title","label":"Title","values":["Sensory Perceptions of Potassium Salts in Liquid and Solid Model Systems"]}]}],"canonical_facts":{"dc:contributor":["Klein, Barbara P."],"dc:creator":["Mentavlos, Anastasia A."],"dc:date":["2015-09-25T21:10:00Z","10000-01-01","2003"],"dc:description":["Overall this research substantiated that potassium's sensory impact on flavor perceptions is concentration dependent. High concentrations elicit bitter and other unpleasant perceptions. Presence of xanthan could aid in formulating fortified potassium products by lessening potassium's adverse flavor impact. A formulation containing 431 mg of added K+/100 gram sample, equivalent to that of a small banana, showed minimal sensory deviations from the control sample.","Made available in DSpace on 2015-09-25T21:10:00Z (GMT). No. of bitstreams: 2 license.txt: 4848 bytes, checksum: 96035ab3f5e1c23cc7138a224ce498bd (MD5) 3101922.pdf: 9064779 bytes, checksum: 258c6020867a59cc139118cf77dc5164 (MD5) Previous issue date: 2003","Embargo set by: Seth Robbins for item 84966 Lift date: Forever Reason: Restricted to the U of I community idenfinitely during batch ingest of legacy ETDs","Restricted to the U of I community idenfinitely during batch ingest of legacy ETDs","U of I Only","190 p.","Thesis (Ph.D.)--University of Illinois at Urbana-Champaign, 2003."],"dc:identifier":["http://hdl.handle.net/2142/83685","(MiAaPQ)AAI3101922"],"dc:language":["eng"],"dc:subject":["Agriculture, Food Science and Technology"],"dc:title":["Sensory Perceptions of Potassium Salts in Liquid and Solid Model Systems"],"dc:type":["text"],"thesis:degree_discipline":["Food Science and Human Nutrition"],"thesis:degree_level":["Dissertation"],"thesis:degree_name":["Ph.D."],"thesis:institution_name":["University of Illinois at Urbana-Champaign"]},"updated_at":"2026-07-22T22:26:21Z"}