Sökning: "sensory evaluations"

Visar resultat 1 - 5 av 18 avhandlingar innehållade orden sensory evaluations.

1. 1. Texture and color of potato products

   Författare :Sandra Segnini; Livsmedelsteknik; []
   Nyckelord :TEKNIK OCH TEKNOLOGIER; ENGINEERING AND TECHNOLOGY; potato processing; sensory evaluations; L*a*b*; French fries; potato chips; Texture; color; Food and drink technology; Livsmedelsteknik;

   Sammanfattning : Texture and color are the most important parameters in the definition of the quality of potato products, but usually their subjective measurements do not give any reproducible results due to the complicating factors related to human perception. In order to understand the factors that can affect the texture and the color of the potato products during processing, instrumental techniques have been developed for quantifying those parameters. LÄS MER

3. 2. Physical loads and aspects of physical performance in middle-aged men and women

   Författare :Margareta Torgén; Uppsala universitet; []
   Nyckelord :Medical sciences; physical work load; age; gender; muscle strength; aerobic power; sensory threshold; epidemiology; questionnaire; reproducibility; validity; MEDICIN OCH VÅRD; MEDICINE; MEDICIN; Clinical Physiology; klinisk fysiologi;

   Sammanfattning : This investigation aimed at a description of different aspects of physical loads during a 24 year follow-up (1970-1993) in 484 men and women born between 1935 and 1952, in relation to different aspects of physical performance, as measured at follow-up. The subjects were originally recruited in 1969 from the Stockholm county generalpopulation. LÄS MER

4. 3. Cereal Dietary Fibre - Physicochemical Properties and Suitability for Addition to Low-Fat Meat Products

   Författare :Karin Petersson; Livsmedelsteknik; []
   Nyckelord :TEKNIK OCH TEKNOLOGIER; ENGINEERING AND TECHNOLOGY; dietary fibre; cereals; oat bran; rye bran; wheat bran; barley fibre; hydrolytic enzymes; physicochemical properties; low-fat sausages; low-fat meatballs; sensory perception; texture;

   Sammanfattning : It is well known that dietary fibre is good for the health. Cereals, and in particular the outer parts of the cereal kernels, are rich in dietary fibre. Rye bran, wheat bran, oat bran and barley fibre have been investigated regarding their suitability as additives in low-fat meat products. LÄS MER

5. 4. Category-ratio scaling of sensory magnitude in comparison with other methods

   Författare :Gregory W. Neely; Stockholms universitet; []
   Nyckelord :SAMHÄLLSVETENSKAP; SOCIAL SCIENCES;

   Sammanfattning : Neely, G. (1995). Category-Ratio Scaling of Sensory Magnitude in Comparison with Other Methods. Stockholm: Department of Psychology, Stockholm University . LÄS MER

7. 5. Evaluation of volatile organic compounds related to board based packaging by use of instrumental and sensory analysis

   Författare :Gunnar Forsgren; Fredrik Winquist; Ola Karlsson; Linköpings universitet; []
   Nyckelord :NATURAL SCIENCES; NATURVETENSKAP;

   Sammanfattning : The main topic of the thesis is characterisation and evaluation of volatile organic compounds emitted by packaging materials based on paperboard products. The properties and concentration of these compounds are critical to how well these materials perform when applied as a main component of food packaging. LÄS MER