- About
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The Global ETD Search service is a free service for researchers
to find electronic theses and dissertations. This service is
provided by the
Networked Digital Library of Theses and Dissertations.
Our metadata is collected from universities around the world. If you manage a university/consortium/country archive and want to be added, details can be found on the NDLTD website.
Search results
Showing 281 to 290 of 453 (0.099 seconds)Spelling suggestions: "subject:"good cience anda 1echnology"" "subject:"good cience anda 1technology""
| 281 |
High pressure processing of fresh tuna fish and its effects on shelf lifeZare, Zahra January 2004 (has links)
No description available.
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| 282 |
Effect of formulation and pH on rheological properties, particle size distribution, and stability of oil-in-water beverage emulsionsArora, Jaideep January 2010 (has links)
No description available.
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| 283 |
Influence of protein and polysaccharide based coatings on moisture loss, fat up-take, texture and color development applied in coated potato strips during deep-fat fryingNieto Salvador, Luis January 2015 (has links)
No description available.
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| 284 |
Prediction of beef tenderness using hyperspectral imagingSaadatian, Farzad January 2015 (has links)
No description available.
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| 285 |
Adsorption and bacterial adhesion characteristics of proteins, microbial growth media and milk on abiotic surfaces under static and laminar flow conditionsHiremath, Nikhil January 2015 (has links)
No description available.
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| 286 |
Development of a novel drying process for whole cranberries employing microwave-osmotic dehydration under continuous flow medium spary (mwods) conditions and microwave- vacuum (mwv) finish-dryingWray, Derek January 2015 (has links)
No description available.
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| 287 |
The adaptation of solar cookers for developing areas /Morris, David Robert, 1945- January 1978 (has links)
No description available.
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| 288 |
White food-type sorghum in direct-expansion extrusion applicationsAcosta Sanchez, David, January 1900 (has links)
Thesis (M.S.)--Texas A & M University, 2003. / "Major Subject: Food Science & Technology." Title from author supplied metadata (automated record created on Apr. 30, 2004.). Vita. Abstract. Includes bibliographical references.
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| 289 |
Food quality and properties of quality protein maizeLeal Diaz, Ana Maria, January 1900 (has links)
Thesis (M.S.)--Texas A & M University, 2003. / "Major Subject: Food Science and Technology." Title from author supplied metadata (automated record created on Apr. 30, 2004.). Vita. Abstract. Includes bibliographical references.
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| 290 |
Comparing Generic Descriptive Analysis and Temporal Dominance of Sensations of Milk and Dark Chocolates and Effect of Training in Temporal Dominance of Sensations of ChocolatesBoushell, Audrey 24 March 2015 (has links)
<p>Temporal Dominance of Sensations (TDS) is a sensory analysis method that measures the order and time that few key attributes are dominant throughout consumption of a product. Dominant attributes are those that catch the attention at a given moment, and are not necessarily related to intensity. A panel of 15 judges was trained first in Generic Descriptive Analysis (GDA) and then in TDS. This panel assessed 8 Guittard chocolates varying in amounts of cocoa solids, sugar, and fat.
Both methods produced similar results. Samples were predominantly separated as milk chocolates and non-milk chocolates. Non-milk chocolates were sorted by attributes associated with cocoa and sugar content. The TDS data complemented the GDA data by providing additional information on how key attributes changed over time.
A group of 98 untrained consumers then performed the same TDS procedure with the same chocolate samples. Both groups produced similar results for sample separation and sorting, but panelist data was superior. Panelists were better able to capture sensory changes over time and had more accurate and consistent understanding of certain attributes.
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