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Filtering by: Creator Oppermann, Martin Academic Affiliation Food Science and Technology

The use of L-Aspartyl-L-phenylalanine methyl ester (Aspartame) as a sweetening agent in orange sherbet

Creator:

McPherson, Barbara Ann

Abstract:

The objective of this investigation was to develop an acceptable aspartame sweetened orange sherbet which might offer significant caloric reduction and cost advantages, and hence be applicable to commercial production. A control sherbet, with a preference level equal to a commercially available orange sherbet was used as the reference. An...

Resource Type:

Masters Thesis

Full Text:

Oppermann (1973) studied aspartame to see if it would be 14 digested as naturally occurring dipeptides
Cellulose Nanomaterial Incorporated Edible Coatings for Improving Storability of Postharvest Fruit: Mechanisms, Development and Validation

Creator:

Deng, Zilong

Abstract:

The overall objective of this dissertation study was to develop and validate the performance of cellulose nanomaterials (CNs) incorporated fruit coatings for improving the storability of postharvest pears and bananas under various storage conditions. Four specific studies were conducted to fulfill the research objectives as stated below. First, cellulose nanocrystal...

Resource Type:

Dissertation