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Filtering by: Creator Pipatsattayanuwong, Siriporn Non-Academic Affiliation Oregon State University. Graduate School

Instrumental and sensory texture profile analysis of Asian wheat noodles

Creator:

Pipatsattayanuwong, Siriporn

Abstract:

Texture, a critical property of Asian wheat noodles, is normally assessed by sensory evaluation. However, sensory evaluation may be impractical for wheat breeders and noodle researchers who need to evaluate a large number of samples and have limited sample. Instrumental Texture Profile Analysis (TPA) has been widely employed to evaluate...

Resource Type:

Dissertation

Full Text:

AN ABSTRACT OF THE THESIS OF Siripom Pipatsattayanuwong for
Alternative products from Pacific whiting : fresh surimi and texturized mince

Creator:

Pipatsattayanuwong, Siriporn

Abstract:

The major portion of Pacific whiting (PW) is commercialized in the form of frozen surimi. Alternative products for PW were investigated focusing on fresh surimi and texturized meat from PW mince. Fresh surimi is made without additives and kept refrigerated instead of frozen. Texturized meat is a meat-like product made...

Resource Type:

Masters Thesis

Full Text:

from Pacific Whiting: Fresh Surimi and Texturized Mince By Siripom Pipatsattayanuwong A THESIS
Quality assessment of Asian noodles made from U.S. wheat flours using sensory descriptive analysis

Creator:

Janto, Mimi

Abstract:

As a major wheat exporter to countries all over the world, the United States has to produce wheat that satisfy different quality requirements requested by their customers. Over the past decade the United States has encountered a major problem, that of losing market share in Asia to Canada and Australia....

Resource Type:

Masters Thesis

Full Text:

Pipatsattayanuwong were involved in the design and analysis of the manuscript. Patrick, J. McCluskey, Mark W. Kruk

ScholarsArchive@OSU

Instrumental and sensory texture profile analysis of Asian wheat noodles

Alternative products from Pacific whiting : fresh surimi and texturized mince

Quality assessment of Asian noodles made from U.S. wheat flours using sensory descriptive analysis

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