Sökning: "sweetness"

Visar resultat 1 - 5 av 9 avhandlingar innehållade ordet sweetness.

1. 1. Structure design for perception of sweetness in food gels

   Författare :Karin Holm; Chalmers tekniska högskola; []
   Nyckelord :TEKNIK OCH TEKNOLOGIER; ENGINEERING AND TECHNOLOGY; TEKNIK OCH TEKNOLOGIER; ENGINEERING AND TECHNOLOGY; NATURVETENSKAP; NATURAL SCIENCES; 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

3. 2. Pharmacometric Characterization of Postprandial Responses and Taste Perception in Individuals with Obesity

   Författare :Jennifer Leohr; Maria Kjellsson; Andrew Hooker; Martin Adiels; Uppsala universitet; []
   Nyckelord :MEDICIN OCH HÄLSOVETENSKAP; MEDICAL AND HEALTH SCIENCES; pharmacometrics; mechanism-based; categorical modeling; obesity; triglycerides; glucose homeostasis; taste perception; linked categorical;

   Sammanfattning : Obesity is a major health epidemic worldwide and occurs when long-term excess of energy intake beyond energy utilization leads to an increase in adipose tissue. Energy balance is coordinated by the central nervous system regulation of appetite and adaptive thermogenesis via a complex array of neuropeptides which communicate to the periphery by various circulating measures dictating the utilization of various energy sources such as, carbohydrates, fat, or protein. LÄS MER

4. 3. Sensory quality of tomato, carrot and wheat : Influences of growing systems

   Författare :Åsa Haglund; Uppsala universitet; []
   Nyckelord :LANTBRUKSVETENSKAPER; AGRICULTURAL SCIENCES; Domestic sciences; growing system; sensory evaluation; taste; food quality; tomato; carrot; wheat; Hushållsvetenskap; Domestic science and nutrition; Hushålls- och kostvetenskap;

   Sammanfattning : The sensory variation in products, conventionally and ecologically grown has been described and the effect of sensory training on the reliability of the assessors has been evaluated.Ecologically grown tomatoes scored higher for sweetness while conventionally grown tomatoes scored higher for firmness. LÄS MER

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

   Författare :Iwona Kihlberg; Einar Risvik; Lisbeth Johansson; Stefan Sahlstrøm; Uppsala universitet; []
   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; Domestic science and nutrition; 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

7. 5. 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