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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 Degree Name Doctor of Philosophy (Ph.D.) Remove constraint Degree Name: Doctor of Philosophy (Ph.D.)

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  • 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

  • Factors that Influence the Aroma and Monoterpene Alcohol Profile of Hopped Beer

    Creator:
    Sharp, Daniel C.
    Abstract:
    Hop aroma in beer is related to the unique compositional chemistry of the hops used in the brewing process. While the range of these compositions is quite diverse and primarily dependent on hop cultivar¹, other studies have also shown that cultivation, seasonality, harvesting², processing³⁴, and storage practices⁵⁶ contribute to differences...
    Resource Type:
    Dissertation
    Full Text:
    Qian, and Dr. Cliff Pereira. CONTRIBUTION OF AUTHORS Dr. YanPing Qian assisted with

  • 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

  • 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