Sökning: "sensory analysis"

Visar resultat 1 - 5 av 81 avhandlingar innehållade orden sensory analysis.

  1. 1. Artificial sensory evaluation : appearance-based analysis of ready meals

    Detta är en avhandling från Örebro : Örebro universitetsbibliotek

    Författare :Per Munkevik; Örebro universitet.; [2005]
    Nyckelord :NATURVETENSKAP; NATURAL SCIENCES; TECHNOLOGY Information technology Computer science; TEKNIKVETENSKAP Informationsteknik Datavetenskap; Computer and Systems Science; Data- och systemvetenskap;

    Sammanfattning : .... LÄS MER

  2. 2. Sensory quality of pork Influences of rearing system, feed, genotype, and sex

    Detta är en avhandling från Uppsala : Acta Universitatis Upsaliensis

    Författare :Anette Jonsäll; Uppsala universitet.; [2000]
    Nyckelord :LANTBRUKSVETENSKAPER; AGRICULTURAL SCIENCES; Domestic sciences; Sensory analysis; rearing system; genotype; sex; feed; pig; food quality; taste; muscle; Hushållsvetenskap; INTERDISCIPLINARY RESEARCH AREAS Domestic science and nutrition; TVÄRVETENSKAPLIGA FORSKNINGSOMRÅDEN Hushålls- och kostvetenskap;

    Sammanfattning : Hampshire crosses of different genotype and sex were used to investigate the effects of rearing system, feed and handling on sensory quality, consumer preference and cooking loss. A selected and trained panel carried out descriptive tests. Two preference tests were carrieout by, in each case, 200 consumers. LÄS MER

  3. 3. Description and measurement of sensory symptoms in autism spectrum

    Detta är en avhandling från Örebro : Örebro university

    Författare :Marie Elwin; Örebro universitet.; [2016]
    Nyckelord :MEDICIN OCH HÄLSOVETENSKAP; MEDICAL AND HEALTH SCIENCES; Autism spectrum; sensory; perception; qualitative research; scale development; scale validation; sensory clusters; Medicine; Medicin;

    Sammanfattning : Unusual responses to sensory stimuli have been reported in nearly all children with autism spectrum conditions (ASC). A few studies on adults indicate that the sensory and perceptual problems persist into adulthood. LÄS MER

  4. 4. Sensory Dynamics in Emulsion Products Differing in Fat Content

    Detta är en avhandling från Chalmers University of Technology

    Författare :Karin Wendin; Chalmers tekniska högskola.; Chalmers University of Technology.; [2001]
    Nyckelord :TEKNIK OCH TEKNOLOGIER; ENGINEERING AND TECHNOLOGY; Bioteknik; Bioengineering; sensory analysis; time intensity; emulsion products; taste; smell; flavour; texture; fat content; polynomial; ordinary differential equation; rheology; microstructure;

    Sammanfattning : Flavour, taste and texture are important qualities when purchasing food and the richness and smoothness of fat are desired properties for many individuals. However, fat is the major nutrition concern of many consumers. It is therefore important to be able to produce attractive products containing low amounts of fat. LÄS MER

  5. 5. Sensory Quality and Consumer Perception of Wheat Bread Towards Sustainable Production and Consumption. Effects of Farming System, Year, Technology, Information and Values

    Detta är en avhandling från Uppsala : Acta Universitatis Upsaliensis

    Författare :Iwona Kihlberg; Uppsala universitet.; [2004]
    Nyckelord :LANTBRUKSVETENSKAPER; AGRICULTURAL SCIENCES; Domestic sciences; Product quality; Production quality; Sustainability; Organic farming; Wheat; Organic Food; Bread; Milling; Breadmaking; Sensory analysis; Consumers; Information; Values; Food acceptance; Hushållsvetenskap; INTERDISCIPLINARY RESEARCH AREAS Domestic science and nutrition; TVÄRVETENSKAPLIGA FORSKNINGSOMRÅDEN Hushålls- och kostvetenskap;

    Sammanfattning : In order to study the effect of production systems aimed at sustainability on product quality and of sensory and non-sensory factors on product acceptance – the effect of farming system, year, milling and baking techniques on the sensory qualities of wheat bread as a model product was investigated using a descriptive test, and the effect of information and values on liking of bread using consumer tests.Whole wheat and white breads were baked with wheat grown in six lots in established conventional and organic farming systems in field trails, in two subsequent years for the white bread. LÄS MER