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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 2000-2009 Remove constraint Decade: 2000-2009

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  • A simulation tool for evaluating sensory data analysis methods

    Creator:
    Naini, Shuo
    Abstract:
    In cross-cultural studies, respondents from specific cultures may have different product preferences and scale usage. Combining data from different cultures will result in departures from the basic assumptions of analysis of variance (ANOVA) and loss of power in testing capability of finding product and culture differences. However, the result of...
    Resource Type:
    Masters Thesis
    Full Text:
    Butler for his statistical and programming guidance. Thanks also goes to Dr. Annie Qu, Dr. Cliff

  • Effect of high hydrostatic pressure and temperature on volatile off-flavors formation in milk

    Creator:
    Vazquez Landaverde, Pedro A.
    Abstract:
    The aroma of milk has been often defined as bland and pleasant, yet characteristic. Conventional thermal processing of milk can certainly extend shelf life, but inevitably changes its flavor. High pressure processing has been suggested as an alternative for milk pasteurization with improved fresh flavor retention. The objective of this...
    Resource Type:
    Dissertation
    Full Text:
    Chemistry. Thanks to my committee members Drs. Mina McDaniel, Sonia Anderson, and Cliff Pereira for their

  • The blueberry : composition, anthocyanins, and polyphenolics

    Creator:
    Lee, Jungmin
    Abstract:
    Frozen blueberries were pilot-plant-processed into juice and concentrate by 2 treatments (heat and SO2), and a control. Qualitative, and quantitative anthocyanin and polyphenolic content were monitored after each processing step. Major losses occurred after the initial processing steps. Juice processing by-product contained a substantial amount of anthocyanins and polyphenolics (>42%...
    Resource Type:
    Dissertation