131 |
Hydroxypropyl Cellulose for Flavor EncapsulationHeitfeld, Kevin A. January 2006 (has links)
No description available.
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132 |
Smart Membranes: Hydroxypropyl Cellulose for Flavor DeliveryHeitfeld, Kevin A. 02 July 2007 (has links)
No description available.
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133 |
Analysis of strawberry volatiles in different hydrocolloids and different conditions using Selected Ion Flow Tube – Mass SpectrometryZhang, Yachen, Zhang 29 September 2016 (has links)
No description available.
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134 |
Study of volatile compound formation in oxidized lipids and volatile compound retention in processed orange juiceBoff, Jeffrey M. 01 October 2003 (has links)
No description available.
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135 |
Monitoring Flavor Quality, Composition and Ripening Changes of Cheddar Cheese Using Fourier-Transform Infrared SpectroscopySubramanian, Anand Swaminathan 08 September 2009 (has links)
No description available.
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136 |
Analysis of Vanilla Compounds in Vanilla Extracts and Model Vanilla Ice Cream Mixes Using Novel TechnologySharp, Michael D. January 2009 (has links)
No description available.
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137 |
Effects of chemical treatment on cucumber lipids and flavor volatiles during cold storage /Geduspan, Haydee S. (Haydee Sumagaysay) January 1984 (has links)
No description available.
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138 |
Studies on the establishment of Ucp1-reporter system for screening and evaluation of UCP1 expression-modulating compounds / UCP1発現調節化合物のスクリーニングと評価のためのUcp1レポーターシステムの樹立に関する研究Kawarasaki, Satoko 23 May 2022 (has links)
京都大学 / 新制・課程博士 / 博士(農学) / 甲第24110号 / 農博第2515号 / 新制||農||1093(附属図書館) / 学位論文||R4||N5401(農学部図書室) / 京都大学大学院農学研究科食品生物科学専攻 / (主査)教授 井上 和生, 教授 谷 史人, 准教授 後藤 剛 / 学位規則第4条第1項該当 / Doctor of Agricultural Science / Kyoto University / DGAM
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Analysis of Vanillin and Its Related Degradation Products in Electronic CigarettesBatista, Jazmyn January 2021 (has links)
No description available.
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Factors Affecting Sensory Acceptance of Thickened Liquids Used in Dysphagia ManagementCox, Allison N 20 October 2021 (has links) (PDF)
Between 4-16% of adults in the United States have experienced difficulty swallowing at some point during their lives. Difficulty swallowing, or clinically referred to as dysphagia, poses increased concern when drinking beverages. While no treatment is currently available, it is often recommended that liquids be thickened to improve the safety of swallowing and prevent liquids from being aspirated in the lungs. However, thickened liquids are poorly accepted by individuals with dysphagia. Taste and flavor suppression has been shown in various thickened liquid matrices, but the mechanisms for understanding these changes in perception are quite complex. Additionally, literature focused on dysphagic patients’ experiences with different types of beverages and clinicians’ experiences with thickening beverages is minimal.
The study had two main goals: 1) explore how sensory properties including texture, taste, and flavor affect acceptance of specific thickened liquids and 2) determine challenges clinicians experience with thickening different beverages. This was achieved through a quantitative and qualitative online survey administered to clinicians (n=83; 96% speech-language pathologist) in the United States who work with dysphagia patients. Free-response questions related to thickening issues highlighted challenges with carbonation, temperature, and dairy products. Coffee, water, soda, milk, and oral nutritional supplements were the most complained about thickened beverages, respectively. Disliking of texture was a common complaint for each beverage likely due to the dissimilarity to the unthickened version and challenges associated with thickening. Off-flavors were reported for each beverage and were the most present in water. Additionally, clinicians noted the thickened version of the beverage typically has less flavor. To increase the acceptance of thickened liquids, clinicians believe the texture and flavor need significant improvements. Interdisciplinary work in the field of food science is needed to create a smoother consistency, more stable thickness across time and temperature, and improved flavor/taste to develop more enjoyable beverages for dysphagic patients.
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