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Filtering by: Creator Kerle, Elizabeth A. Remove constraint Creator: Kerle, Elizabeth A. Committee Member Tomasino, Elizabeth Remove constraint Committee Member: Tomasino, Elizabeth Committee Member Hermes, James Remove constraint Committee Member: Hermes, James

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  • The Production and Human Taste Detection of Glucose Polymers with Distinct Chain Length Ranges

    Creator:
    Balto, Amy
    Abstract:
    A majority of human caloric intake is in the form of complex carbohydrates, which have been assumed to be tasteless. However, there is considerable evidence from rat and human studies to support the existence of a secondary carbohydrate taste receptor that detects glucose polymers. Psychophysical studies in our lab suggest...
    Resource Type:
    Masters Thesis
    Full Text:
    : ___________________________________________________ Juyun Lim A majority of human caloric intake is in the form of complex carbohydrates

  • Data Mining in Food Science Research and Technical Functionality of Wheat Straw-Derived Fibers

    Creator:
    Karaarslan Urhan, Tuba
    Abstract:
    This dissertation focused on data mining in food science research and on the technical functional properties of wheat straw-derived biorefinery-byproduct fiber preparations as related to potential applications as food ingredients. This first study evaluated the importance of electronic bibliographic database selection and multiple database usage during the information retrieval phase...
    Resource Type:
    Dissertation
    Full Text:
    science-based journals and the extent of article coverage therein. A case study approach, focused on

  • Retronasal Odor Enhancement by Salty and Umami Tastes

    Creator:
    Linscott, Tyler D.
    Abstract:
    The sensations of taste and smell are integral to our perception of food. Because the olfactory and gustatory systems are physiologically separate, scientists were once uncertain of whether information from these two systems interacted at the perceptual level. Recent studies suggest that taste and smell do indeed interact. Two interaction...
    Resource Type:
    Masters Thesis
    Full Text:
    proven to be a robust interaction effect. It is suspected that the enhancement capability of sweet may

  • Differences in Taste Responses between Tongue Regions

    Creator:
    Colvin, Julie L.
    Abstract:
    Due to a combination of misinterpretation and misleading illustration, the premise of a “tongue map”, which indicated that sweetness could only be detected at the front of the tongue and bitterness could only be detected on the back, became wide spread. In fact, all taste qualities can be detected on...
    Resource Type:
    Masters Thesis
    Full Text:
    Due to a combination of misinterpretation and misleading illustration, the premise of a “tongue map