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Sensory changes in high pressure processed vs. heat processed food systems over timeRodakowski, Andrea M. 23 February 1999 (has links)
This study was undertaken to determine the sensory differences in high pressure vs. heat
processed food systems after storage at ambient and refrigerated temperatures as
determined by a trained sensory panel. Spanish rice and spaghetti with meat sauce were
prepared and treated with heat and with high pressure processing (HHP). A citrus fruit
mix consisting of pieces of orange, grapefruit, and pineapple was processed by mild heat
and HHP, and heat alone.
One day after processing, treated products were tested along with untreated
controls. Products were stored at either 22°C or 3°C, and tested at 10, 30, 60, 90, and
120 days. Sensory testing was done by a panel trained in a QDA-type method, and data
was analyzed by univariate and multivariate methods.
For spaghetti with meat sauce, significant differences (p>0.05) were found between
processing methods stored at the same temperature in appearance and texture attributes,
with the high pressure processed samples closer to unstored product than those treated by
heat. Differences in treatments first appeared in 'dry appearance' at 10 days, and by 120
days there were differences in 'tomato integrity', 'pasta integrity', 'brightness of color', and 'firmness of pasta' as well. Most of these differences were due to the stickiness
caused by the extra amylose leaking out of the heat treated pasta over time.
For Spanish rice, there were no statistically significant differences between
samples processed by the two methods and stored at the same temperature. The Spanish
rice was formulated with parboiled rice, which allows very little amylose leakage, so it
did not show amylose-related effects as the spaghetti with meat sauce did.
The fruit mix processed with HPP and mild heat had significantly higher ratings
in appearance attributes 'brightness of color' and piece integrity', and lower ratings in
'cooked' descriptors than product treated with heat alone stored at the same temperature. / Graduation date: 2000
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Food insecurity and the food bank industry: a geographical analysis of food bank use in ChristchurchMcPherson, Katrina Louise January 2006 (has links)
Food banks are potent symbols of the prevalence of poverty and food insecurity in affluent countries, yet they have received very little academic attention in New Zealand. Previous food bank research in this country has mainly been instigated by the voluntary welfare sector and has focused on client characteristics and patterns of use. This study expands on these concepts in the local context from a socio-spatial perspective, and examines food banks from both a service provision and service user perspective. This study aims to: document the growth of the food bank industry and determine its role within the broader voluntary welfare sector; determine patterns and trends in usage; examine client characteristics, neighbourhoods and reasons for use; and discuss the implications of food bank use and how dependency on food banks may be reduced. This study examines non-identifiable socio-demographic and address data obtained for food bank clients (n=1695) from a large Christchurch social service agency for 2005. Data from a second large Christchurch social service agency is used to illustrate certain spatial and temporal trends. Additional interviews and questionnaires are conducted with staff and volunteers in the local food bank industry, and with the clients themselves. Results show that food bank use appears not to have decreased in recent years. Maori, sole parents/sole caregivers and beneficiaries are over-represented amongst food bank clients, while there is an apparent under-use of the food bank by other key groups. Poverty and food insecurity appears to be dispersed in Christchurch and is not confined to the most deprived neighbourhoods. A range of factors contributes to food insecurity and food bank use, with the main reasons relating to lack of income, household bills and unaffordable housing. Changes in macro social and economic policy, rather than increased client education, will contribute to a decrease in the need for food banks.
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Packaging: major factor in the marketing of foodDe Langavant, Bernard Cleret January 1961 (has links)
Thesis (M.B.A.)--Boston University
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The effects of demographic characteristics on the ranking of food preferences in Pampanga and Pangasinan, PhilippinesCatapusan, Jocelyn F January 2010 (has links)
Typescript (photocopy). / Digitized by Kansas Correctional Industries
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College students' stated entree decisions as a forecasting toolJohnson, Karen E January 2011 (has links)
Digitized by Kansas Correctional Industries
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Comparison of Compatibility of Streptococcus Starters in Reconstituted Nonfat Dry Milk and a Whey-Based Bacteriophage Inhibitory MediumSearle, Clinton K. 01 May 1975 (has links)
Compatibility of mixed cultures of Streptococcus lactis and Streptococcus cremoris we e studied by the phage tracer technique in 10% nonfat dry milk and a whey-based phage inhibitory medium. Methods of membrane dialysis and differential enumeration were tried and abandoned. Dominance occurred in nonfat dry milk and in the whey-based medium during a continuous fermentation period within a pH range 6.8 to 5.2. The dominance pattern of two-strain combinations in 10% nonfat dry milk was different from that in the whey-based media. Dominance varied from one strain to another in no consistent sequence in some combinations. Dominance patterns of combinations were compared with patterns of stimulation and inhibition.
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Consumer perceptions of front-of-package traffic-light food labelingBronner, Kara. January 2009 (has links) (PDF)
Thesis PlanA (M.S.)--University of Wisconsin--Stout, 2009. / Includes bibliographical references.
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Effect of fat content on the sensory thresholds and the headspace release of five strawberry flavor compounds /Gaddamu, Suhasini. January 2003 (has links)
Thesis (M.S.)--University of Missouri-Columbia, 2003. / Typescript. Includes bibliographical references (leaves 135-141). Also available on the Internet.
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Effect of fat content on the sensory thresholds and the headspace release of five strawberry flavor compoundsGaddamu, Suhasini. January 2003 (has links)
Thesis (M.S.)--University of Missouri-Columbia, 2003. / Typescript. Includes bibliographical references (leaves 135-141). Also available on the Internet.
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Analysis of ascorbic, sorbic and salicylic acid in food and related products /Luk, Shiu-fai. January 1985 (has links)
Thesis (M. Phil.)--University of Hong Kong, 1985.
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