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Filtering by: Subject Poultry as food -- Quality Decade 2010-2019

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:

alter the perception of food quality. In particular, retronasal odor enhancement by sweetness has
Enzyme Supplementation of Broiler Chicken Diets Containing Whole Flax Seed as a Means to Increase n-3 Fatty Acids in Human Diets

Creator:

Apperson, K. Denise

Abstract:

Flax seed is a rich source of alpha-linolenic acid (ALA). Feeding broiler birds flax seed can increase n-3 fatty acids (FA) in meat tissues and can increase human intake of n-3 FA. However, non-starch polysaccharides (NSP) in flax seed decrease digestibility of lipids and proteins and have a negative impact...

Resource Type:

Masters Thesis

Full Text:

PUFA and would meet international food labeling requirements for labeling as an “enriched” consumer