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Filtering by: Creator Sakaguchi, Naomi K. Remove constraint Creator: Sakaguchi, Naomi K. Advisor Mcdaniel, Mina R. Remove constraint Advisor: Mcdaniel, Mina R.

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  • 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:
    AN ABSTRACT OF THE THESIS OF Naomi Goldberg for the degree of

  • 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:
    , John, Meg, Nate, Seo-Jin, Ae, Naomi, Uri, and Jessica - who were always supportive and made all my

  • Gas chromatography/olfactometry and descriptive analysis of cold-pressed lemon oil aroma

    Creator:
    Young, Sheri L.
    Abstract:
    Lemon oil quality is affected by numerous factors including lemon variety, climate, soil type, extraction method, etc.. Therefore, quality largely depends upon the lemons' origin, and aroma profiles of oils obtained throughout the world have potential to vary considerably. This research was conducted to identify differences in the aroma profiles...
    Resource Type:
    Masters Thesis
    Full Text:
    , Kung, Anne, Naomi, Mary, Lue-Lih, Wonnop, Vivek, Andrea, and Monica. Also, thanks to my GCO panelists

  • 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:
    , it was great sharing and learning with you, especially Anne, Rene, Sonia, Greg, Mimi, Sheri, Naomi

  • Quality assessment of Asian noodles made from U.S. wheat flours using sensory descriptive analysis

    Creator:
    Janto, Mimi
    Abstract:
    As a major wheat exporter to countries all over the world, the United States has to produce wheat that satisfy different quality requirements requested by their customers. Over the past decade the United States has encountered a major problem, that of losing market share in Asia to Canada and Australia....
    Resource Type:
    Masters Thesis
    Full Text:
    , Vivek, Anne, Naomi, Andrea, Lue Lih, Jeff, Cindy, Sylvia, Shuo, Anna, Laurie, Mei-Fei, Sirinmas

  • 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:
    thank all friends at the sensory lab, Anne, Naomi, Lotika, Vivek, Sheri, Andrea, Sylvia, Judy, Rita

  • 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:
    Mimi and Sonia for being such wonderful and supportive friends, and to Naomi, Sheri, and Jeff, for

  • Aroma and flavor of cachaca, Brazilian rum

    Creator:
    Brown, Laurie L. (Laurie Lee)
    Resource Type:
    Masters Thesis
    Full Text:
    , Naomi Goldberg, Paulo Silva, Uri Hetz. Though the entire graduate school process has been an

  • Cross-cultural sweetness preferences for a sports drink

    Creator:
    Chung, Seo-Jin
    Abstract:
    Asian countries have become one of the largest export markets for US food developers during the past decade. Understanding consumer expectations and needs in a cross-cultural framework has gained importance for new products to succeed in the international markets. A sports-drink, which is a functional drink for athletes, has been...
    Resource Type:
    Masters Thesis
    Full Text:
    , and Cindy, I thank you for making my lab life joyful and fun. Many thanks to Naomi for all her