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Filtering by: Creator Macedo, Diego R. Remove constraint Creator: Macedo, Diego R. Academic Affiliation Food Science and Technology Remove constraint Academic Affiliation: Food Science and Technology

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  • Sub-threshold effects on the perceived intensity of recognizable odorants : the roles of functional groups and carbon chain lengths

    Creator:
    Lopetcharat, Kannapon
    Abstract:
    Sub-threshold effects were studied in binary and tertiary mixtures comprising a panel-recognition-concentration odorant and sub-threshold odorant(s). Sub-threshold condition was maintained by controlling the sub-threshold concentration as percentages of subjects' individual detection threshold. The perceived intensities (overall intensity and several descriptors) of recognizable odorants were rated using magnitude estimation. Sub-threshold suppression...
    Resource Type:
    Dissertation
    Full Text:
    Groups and Carbon Chain Lengths. Abstract approy^d: Mina R. McDaniel Sub-threshold effects were

  • Sensory changes in high pressure processed vs. heat processed food systems over time

    Creator:
    Rodakowski, Andrea M.
    Abstract:
    This study was undertaken to determine the sensory differences in high pressure vs. heat processed food systems after storage at ambient and refrigerated temperatures as determined by a trained sensory panel. Spanish rice and spaghetti with meat sauce were prepared and treated with heat and with high pressure processing (HHP)....
    Resource Type:
    Masters Thesis
    Full Text:
    approved: ,. Mina R. McDaniel This study was undertaken to determine the sensory differences in high

  • 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:
    Simulation Tool for Evaluating Sensory Data Analysis Methods. Abstract approved: . 7 . , Mina R

  • Suppression of sourness in binary and tertiary model mixture solutions

    Creator:
    Savant, Lotika
    Abstract:
    Addition of acids to foods allows for enhanced food safety. Acids are the primary form of defense against microbial contamination in refrigerated foods, while use of acids in conjunction with heat or high hydrostatic pressure processing lowers energy usage resulting in cost reduction. However, addition of acids to food or...
    Resource Type:
    Dissertation
    Full Text:
    Sourness in Binary and Tertiary Model Mixture Solutions. Abstract approved: Mina R. McDaniel Addition

  • Understanding aroma impacts of four important volatile sulfur compounds in Oregon Pinot noir wines

    Creator:
    Tsai, I-Min
    Abstract:
    Sensory properties of four important volatile sulfur compounds, dimethyl disulfide (DMDS), diethyl disulfide (DEDS), methanethiol (MeSH) and ethanethiol (EtSH), were determined in base Oregon Pinot noir wine in order to understand their impacts on wine aroma. Detection thresholds of these four compounds in base wine were determined first. All four...
    Resource Type:
    Dissertation
    Full Text:
    : Mina R. McDaniel Sensory properties of four important volatile sulfur compounds, dimethyl disulfide

  • Sensory and chemical analysis of 1997 Oregon Pinot noir enzyme treated wines

    Creator:
    Goldberg, Naomi
    Abstract:
    Pinot noir has a reputation for lower color stability than other red wine varieties. Because it has relatively low anthocyanin and phenolic content and lacks acylated anthocyanin pigments compared to other red vinifera varieties, color extraction and stability are particularly important. Varying the processing during fermentation of red wine can...
    Resource Type:
    Masters Thesis
    Full Text:
    Chemical Analysis of 1997 Oregon Pinot noir Enzyme Treated Wines Abstract approved: r

  • Changes in fruit flavor intensity in sucrose based model systems : effects of pH level, acid type, and sourness

    Creator:
    Cowden, John D.
    Abstract:
    Acidulants are an important functional ingredient group in the food industry, providing sourness, lowering pH, ensuring safe processing, and extending shelf life. Hence, understanding the effect of acids on sensory characteristics of foods is critical. Of the many topics dealing with acidulants, sourness is a topic where considerable research has...
    Resource Type:
    Masters Thesis
    Full Text:
    approved ma R. McDaniel Acidulants are an important functional ingredient group in the food industry

  • 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:
    ^ , , ^ Mina R. McDaniel Texture, a critical property of Asian wheat noodles, is normally assessed by

  • Investigating the Quality Dynamics of American Aroma Hops Intended for Dry-Hopping Beer

    Creator:
    Lafontaine, Scott R.
    Abstract:
    Historically, brewers have used dry-hopping (a cold extraction of nonvolatile and volatile chemicals from hops into fermenting or finished beer) to increase the microbial stability and shelf life of their beer. As hoppy beer styles have gained in popularity over the last decade (2007-2017), the objective of dry-hopping has turned...
    Resource Type:
    Dissertation
    Full Text:
    R. Lafontaine for the degree of Doctor of Philosophy in Food Science and Technology presented on

  • Metabolic Effects in C57BL/6J Mice Fed a High-Fat Western Diet Supplemented with Watermelon Flesh, Rind, and Skin and Other Whole Foods

    Creator:
    Becraft, Alexandra R.
    Abstract:
    Watermelon (Citrullus lanatus) is rich in lycopene and citrulline and has high phenolic content and antioxidant capacity. Previous studies demonstrate the health benefits of watermelon intake on improved blood pressure regulation along with others. Similarly, cherries, raspberries, walnuts and green tea are rich in anthocyanins, polyphenols, and polyunsaturated fatty acids...
    Resource Type:
    Masters Thesis