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Filtering by: Creator Riscoe, Erin W. Remove constraint Creator: Riscoe, Erin W. Decade 2010-2019 Remove constraint Decade: 2010-2019 Degree Field Food Science and Technology Remove constraint Degree Field: Food Science and Technology

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  • Effect of Zero-and-Low Calorie Sweeteners on Retronasal Odor Enhancement

    Creator:
    Schenk, Erin E.
    Abstract:
    This study aimed to investigate the relationship between taste and odor through the phenomenon called retronasal odor enhancement by sweet taste. The specific sweet tastants used were zero or low calorie sweeteners. Experiment 1 used an aqueous model system where subjects sampled of vanilla solutions with and without five different...
    Resource Type:
    Honors College Thesis
    Full Text:
    Effect of Zero-and-Low Calorie Sweeteners on Retronasal Odor Enhancement by Erin E. Schenk A

  • Immunological and physiochemical characterization of fish myosins

    Creator:
    Reed, Zachary H.
    Abstract:
    Increased sales of surimi seafood, with the majority as crabstick in the United States indicates that surimi based products are becoming more popular. With growing popularity, there is increased competition for market share. Under these circumstances, some companies may be willing to sacrifice product quality in order to facilitate manufacture...
    Resource Type:
    Dissertation
    Full Text:
    : _____________________________________________________________________ Jae W. Park protein. The protein content and quality of raw surimi are varied by fish

  • 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:
    Linscott, Amy Balto, Rachel Silver, and Erin Schenk, for helping me grow as a researcher and for making