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Creator:: Rubico, Sonia Mendoza
Abstract:: The taste qualities of acidulants have not been studied in detail despite the fact that they are widely used by the food industry. Studies on characterizing the sensory properties of organic and inorganic acids are very limited. Reported studies are commonly on threshold, equi-sour and the time intensity values of...
Resource Type:: Dissertation
Full Text:: : / - ^ Professor Mina R. McDaniel The taste qualities of acidulants have not been studied in detail despite the

Creator:: Savant, Lotika
Abstract:: Addition of acids to foods allows for enhanced food safety. Acids are the primary form of defense against microbial contamination in refrigerated foods, while use of acids in conjunction with heat or high hydrostatic pressure processing lowers energy usage resulting in cost reduction. However, addition of acids to food or...
Resource Type:: Dissertation
Full Text:: Sourness in Binary and Tertiary Model Mixture Solutions. Abstract approved: Mina R. McDaniel Addition

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:: ^ , , ^ Mina R. McDaniel Texture, a critical property of Asian wheat noodles, is normally assessed by

Creator:: Straub, Angela Marie
Abstract:: Acids contribute important flavor characteristics to many foods and beverages. They occur naturally in these products, arise from fermentation processes, or can be added. Most acids taste sour. However, little is known about their time-intensity characteristics of sourness. This project was set forth to see if selected acids could be...
Resource Type:: Masters Thesis

Creator:: Yau, Niann-jou N. (Niann-jou Newton)
Abstract:: The study of carbonation perception is limited, even though carbonated beverages are very popular. A series of experiments were conducted to determine the sensory properties of carbonation itself and its interaction with other sensory modalities. First, the power functions of carbonation in carbonated spring water were developed by a trained...
Resource Type:: Dissertation

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