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Filtering by: Creator Custer, Gary J. Academic Affiliation Food Science and Technology Subject Fruit juices -- Flavor and odor

Use of ion-exchange and direct osmotic concentration technologies for processing cantaloupe juice

Creator:

Galeb, Abduljalil D. S.

Resource Type:

Dissertation

Full Text:

and pilot plant and Cindy Lederer who helped in running the sensory panel. Thanks to Gary Reed for
Influence of sugar and acid on sensory qualities and desirability of blackberry juice drink using response surface methodology

Creator:

Perng, Chiou-mey

Abstract:

Response Surface Methodology (RSM) was used to study the effect of two variables, sugar level (12-16 °Brix) and acid level (0.3-0.7 % T.A.) on sensory qualities and desirability of blackberry juice drinks. Three blackberry juice levels (10%, 15%, and 20%) were used to study the influence of juice flavor on...

Resource Type:

Masters Thesis

Full Text:

, and sourness on a just-right scale; (j) through the use of RSM, determine the optimum formulation
Interrelationships among changes in flavor and aroma, and composition of stored strawberry juice concentrate

Creator:

Lundahl, David S.

Abstract:

Sensory evaluation and instrumental methods were applied to the evaluation of strawberry juice concentrate (68°Brix) stored at 20°C which had been produced both commercially (C-SJC) and in a pilot plant (SJC). Sensory evaluation included taste and aroma ratings by intensity scaling and time-intensity of taste, and visual colorimetry by matching...

Resource Type:

Dissertation