Sökning: "sensory analysis"

Visar resultat 11 - 15 av 167 avhandlingar innehållade orden sensory analysis.

  1. 11. Sensory evaluation and consumer preference of wine and food combinations : influences of tasting techniques

    Författare :Ingemar Tobias Nygren; Inga-Britt Gustafsson; Lisbeth Johansson; Åsa Öström; Hely Tuorila; Örebro universitet; []
    Nyckelord :Descriptive sensory analysis; tasting technique; sequential tasting; mixed tasting; wine; combination; Hollandaise sauce; blue mold cheese; consumers; preference; måltidskunskap; Culinary Arts and Meal Science; Måltidskunskap; Måltidskunskap; Culinary Arts and Meal Science;

    Sammanfattning : The entire project consists of five studies. Descriptive sensory analyses were performed on combinations of five dry white wines and either Hollandaise sauce with two levels of fat or two blue mould cheeses. Assessments were carried out by a student panel and by a selected and trained panel. LÄS MER

  2. 12. Seven Senses of the City : Urban Spacetime and Sensory Memory in Contemporary Sinophone Fiction

    Författare :Astrid Møller-Olsen; Kinesiska; []
    Nyckelord :HUMANIORA; HUMANITIES; literary sensory studies; sensory studies; urban fiction; senses; Sinophone fiction; comparative literature; Chinese literature; Taipei; Hong Kong; Shanghai; literary studies; spacetime; spatiality; narratology; rhythmanalysis;

    Sammanfattning : The objective of this dissertation is to investigate the narrative mechanisms and imagery that fictional works employ to conceptualize and communicate complex human experiences of space, time and memory. Furthermore, this study shows how contemporary cities change the way we think about such basic concepts by analyzing narratives that employ and encourage multisensory, spatiotemporal understandings of reality characterized by permeable boundaries between the material, social and imaginary domains. LÄS MER

  3. 13. Aroma and Flavor in Liquid Beet Sugar Processing

    Författare :Per Pihlsgård; Chalmers University of Technology; []
    Nyckelord :liquid beet sugar; aroma release; liquid beet sugar process; electronic nose; aroma; sensory analysis; macromolecules; flavor; GC-MS; GC-olfactometry;

    Sammanfattning : Production of liquid beet sugar, a product of increasing importance for the food industry, involves many different compounds exhibiting aroma. Aroma compounds are introduced with the raw material, the sugar beets, but also formed as a result of sugar degradation (caramelization and Maillard reaction) or by contamination from process steps, such as adsorbents and ion exchangers. LÄS MER

  4. 14. Machine learning for identification of brain activity patterns with applications in gentle touch processing

    Författare :Malin Björnsdotter Åberg; Göteborgs universitet; Göteborgs universitet; Gothenburg University; []
    Nyckelord :Somatosensory; Machine learning; Pattern recognition; fMRI; Support vector machines; Neuroscience; Brain; BOLD; Signal processing; Artificial intelligence; Touch; Human; Unmyelinated; Sensory; Affective;

    Sammanfattning : Since the first mention of artificial intelligence in the 1950s, the field of machine learning has provided increasingly appealing tools for recognition of otherwise unintelligible pattern representations in complex data structures. Human brain activity, acquired using functional magnetic resonance imaging (fMRI), is a prime example of such complex data where the utility of pattern recognition has been demonstrated in a wide range of studies recently (Haynes et al. LÄS MER

  5. 15. Structure design for perception of sweetness in food gels

    Författare :Karin Holm; Chalmers University of Technology; []
    Nyckelord :TEKNIK OCH TEKNOLOGIER; ENGINEERING AND TECHNOLOGY; diffusion; pectin; texture; gelatin; gels; sensory analysis; rheology; sweetness;

    Sammanfattning : The production of foods with reduced sugar contents is desired and asked for. However, when reducing the sugar concentration, sweetness and structure and texture properties are altered. There is thus a need for a deeper understanding of the complex relations between a food’s structure, texture and taste. LÄS MER