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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
Pacific whiting value-added product report : Spring, 1995 : summary of product development research 1993-1994

Creator:

Morrissey, Michael T., Sylvia, Gilbert, Coastal Oregon Marine Experiment Station, and Oregon State University. Seafood Laboratory

Abstract:

"The Pacific Northwest Seafood Association is involved in several activities. Our primary goals are to maintain the greatest long-term, sustainable harvest utilization and value-added benefits from all of our fisheries. In 1992, the state decided that commercial fisheries should be designated a key Oregon industry. That event combined with several...

Resource Type:

Technical Report
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