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Filtering by: Creator Cook, Mina Gertrude Remove constraint Creator: Cook, Mina Gertrude Advisor Mcdaniel, Mina R. Remove constraint Advisor: Mcdaniel, Mina R.

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  • 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
    Full Text:
    /Olfactometry and Descriptive Analysis of Valencia Orange Juice Abstract approved: , , % Mina R

  • Effect of high-temperature short-time pressure blanching on physical, chemical and sensory properties of frozen corn

    Creator:
    Latham, Debra L.
    Abstract:
    The effect of HTST pressure blanching processing parameters, as compared to conventional steam blanching, on enzyme activity, moisture, drip loss, shear force, sensory attributes and consumer acceptability of frozen sweet corn were determined. Complete inactivation of catalase and peroxidase required HTST treatments of 60 psi and 75 psi, respectively. No...
    Resource Type:
    Masters Thesis
    Full Text:
    Corn Abstract approved: ^ „ . — , - _, Dr. Mina R. McDaniel The effect of HTST pressure

  • 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