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Filtering by: Creator Attaway, John Advisor Mcdaniel, Mina R.

Gas chromatography/olfactometry and descriptive analysis of Valencia orange juice

Creator:

Shah, Rohan

Abstract:

Heat treated orange juice, both pasteurized and concentrate, are being increasingly consumed in the U.S. Orange juice is primarily heat treated to increase its shelf life, by curbing the growth of microorganisms; and to inactivate pectin methylesterase, which demethylates pectin and leads to cloud loss in the juice. However, because...

Resource Type:

Masters Thesis
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:

to two professors from the University of Georgia; Dr. John Powers for introducing me to the