Sökning: "sensory analysis"
Visar resultat 11 - 15 av 167 avhandlingar innehållade orden sensory analysis.
11. Sensory evaluation and consumer preference of wine and food combinations : influences of tasting techniques
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
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
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
14. Machine learning for identification of brain activity patterns with applications in gentle touch processing
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
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