Search Constraints

Start Over
Filtering by: Committee Member Pereira, Cliff Remove constraint Committee Member: Pereira, Cliff Academic Affiliation Food Science and Technology Remove constraint Academic Affiliation: Food Science and Technology Decade 1990-1999 Remove constraint Decade: 1990-1999

Search Results

  • Cross-cultural sweetness preferences for a sports drink

    Creator:
    Chung, Seo-Jin
    Abstract:
    Asian countries have become one of the largest export markets for US food developers during the past decade. Understanding consumer expectations and needs in a cross-cultural framework has gained importance for new products to succeed in the international markets. A sports-drink, which is a functional drink for athletes, has been...
    Resource Type:
    Masters Thesis
    Full Text:
    Master's program. I would like to thank my committee members. Dr. Cliff Pereira for his invaluable

  • Gas chromatography/olfactometry and descriptive analysis of cold-pressed lemon oil aroma

    Creator:
    Young, Sheri L.
    Abstract:
    Lemon oil quality is affected by numerous factors including lemon variety, climate, soil type, extraction method, etc.. Therefore, quality largely depends upon the lemons' origin, and aroma profiles of oils obtained throughout the world have potential to vary considerably. This research was conducted to identify differences in the aroma profiles...
    Resource Type:
    Masters Thesis
    Full Text:
    appreciation goes to my committee members, Dr. Ronald E. Wrolstad, Dr. Cliff Pereira, and Dr. Paul G. Risser

  • Instrumental and sensory texture profile analysis of Asian wheat noodles

    Creator:
    Pipatsattayanuwong, Siriporn
    Abstract:
    Texture, a critical property of Asian wheat noodles, is normally assessed by sensory evaluation. However, sensory evaluation may be impractical for wheat breeders and noodle researchers who need to evaluate a large number of samples and have limited sample. Instrumental Texture Profile Analysis (TPA) has been widely employed to evaluate...
    Resource Type:
    Dissertation
    Full Text:
    also to Dr. Cliff Pereira for his input on statistical issues. Finally, thanks to Dr. Skip Rocheford

  • The potato : composition, non-enzymatic browning and anthocyanins

    Creator:
    Rodriguez-Saona, Luis Enrique
    Abstract:
    Chipping varieties and model systems were used to determine the role of potato constituents on chip color. Composition was evaluated by HPLC and chip color measured using a ColorQuest colorimeter. Reducing sugar (RS) content did not completely explain color quality when present in low concentrations (<60 mg/lOOg). Levels of ascorbic...
    Resource Type:
    Dissertation
    Full Text:
    Pereira for their time and suggestions, especially Cliff for his patience and advise regarding the