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Filtering by: Creator Straub, Shannon Remove constraint Creator: Straub, Shannon Academic Affiliation Food Science and Technology Remove constraint Academic Affiliation: Food Science and Technology

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  • Perceptual characteristics of selected acidulants by different sensory and multivariate methods

    Creator:
    Rubico, Sonia Mendoza
    Abstract:
    The taste qualities of acidulants have not been studied in detail despite the fact that they are widely used by the food industry. Studies on characterizing the sensory properties of organic and inorganic acids are very limited. Reported studies are commonly on threshold, equi-sour and the time intensity values of...
    Resource Type:
    Dissertation
    Full Text:
    ; Straub, 1992; Straub and McDaniel, 1989), equi-sour concentrations (Furukawa et al., 1969; Wani and

  • Flavor characterization of selected acidulants in model and food systems

    Creator:
    Hartwig, Pam A.
    Abstract:
    Acidulants can contribute considerably to the flavor of food. However, limited research on differences in acid flavor exists. While numerous researchers have studied acids, most have focused on sourness exclusively. Acids have been shown previously to differ in non-sour components, such as bitterness and astringency. A series of experiments were...
    Resource Type:
    Masters Thesis
    Full Text:
    ., 1986; Straub, 1992). Rubico & McDaniel (1993) profiled the flavor of 8 organic, 3 organic blends and

  • 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:
    Jessica Paulson and Shannon Holyoke who did a lot of work behind the scenes. Additionally I owe great

  • High-throughput Sequencing to Characterize the Microbial Diversity and Functional Properties of Cheese

    Creator:
    Choi, Jungmin
    Abstract:
    Cheese is a fermented dairy product that is made from animal milk and is considered to be healthy food due to its available nutrients and potential probiotic characteristics. Since the microbes in the cheese matrix directly contribute to the quality and physicochemical properties of cheese, it is important to understand...
    Resource Type:
    Masters Thesis
    Full Text:
    the Chao1 and Shannon indexes (Figure 1.3). The Chao1 (Figure 1.3A and 1.3B) indicates the microbial

  • 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:
    Rubico (1993) and Straub (1989) in acid solutions. Both studies reported that stronger acid solutions