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...
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...
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...
The purpose of this investigation was to obtain a broad view of the development
and structure of the program of college education conducted at the Oregon
State Penitentiary (OSP) in Salem, Oregon to arrive at a means to explicate program
effectiveness. This research problem encompassed the compilation and interpretation
of...
Hydrogen cyanamide (CY) induced earlier budbreak, more
uniform and a higher percentage of budbreak in resting
poplar (Populus alba x P. gradidentata, NC 5339) plants.
However, it was phytotoxic to poplar when applied at 0.5 M
or higher concentrations. Percent budbreak increased and
percent dieback decreased when poplar plants were...
The Forest Service and the Bureau of Land Management propose to adopt coordinated ecosystem management direction for the lands they administer within the range of the northern spotted owl. This Supplemental Environmental Impact Statement (SETS) presents as alternatives the options, with slight modifications, developed by the Forest Ecosystem Management Assessment...