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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 Rights Statement In Copyright Remove constraint Rights Statement: In Copyright

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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

  • 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

  • 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