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Filtering by: Creator Baumholtz, Heather Mackie Degree Field Food Science and Technology

Sub-threshold effects on the perceived intensity of recognizable odorants : the roles of functional groups and carbon chain lengths

Creator:

Lopetcharat, Kannapon

Abstract:

Sub-threshold effects were studied in binary and tertiary mixtures comprising a panel-recognition-concentration odorant and sub-threshold odorant(s). Sub-threshold condition was maintained by controlling the sub-threshold concentration as percentages of subjects' individual detection threshold. The perceived intensities (overall intensity and several descriptors) of recognizable odorants were rated using magnitude estimation. Sub-threshold suppression...

Resource Type:

Dissertation

Full Text:

go to them. I must mention my colleagues- P'Kung, Lotika, Ann, Tina, John & Meg, Heather, I
The Application of Brine Injection Technology to Improve Quality of Pacific whiting (Merluccius productus) Fillets

Creator:

Harikedua, Silvana Dinaintang

Abstract:

Existing research reports the importance of brine injection technology in enhancing the quality of muscle products such as poultry, beef, and pork. In fish, the utilization of brine injection technology is well-known for delivering marinade ingredients for salted or smoked fish production. Until now, there has been limited published scientific...

Resource Type:

Masters Thesis

Full Text:

Bonin, Jaqueline Sindoni and Heather Frank). I would like to give sincere thank you my major