Essays about: "flavor experience"

Showing result 1 - 5 of 6 essays containing the words flavor experience.

  1. 1. Development of headspace solid phase microextraction gas chromatography mass spectrometry method for analysis of volatile organic compounds in board samples : Correlation study between chromatographic data and flavor properties

    University essay from Karlstads universitet/Institutionen för ingenjörs- och kemivetenskaper (from 2013)

    Author : Thea Zethelius; [2021]
    Keywords : Solid phase microextraction SPME ; method development; volatile organic compounds VOCs ; food contact material FCM ; flavor experience; design of experiment DoE ; multivariate analysis;

    Abstract : The purpose of this thesis work was to develop a headspace solid phase microextraction gas chromatography mass spectrometry (HS-SPME-GC-MS) method to detect volatile organic compounds (VOCs) in board samples and to statistically investigate potential correlation between chromatographic data and flavor data obtained from a trained panel. The developed method would hopefully serve as a complement to the already established routine analyses at Stora Enso and gain an increased understanding of which VOCs in the board influence its flavor properties. READ MORE

  2. 2. An investigation of high moisture meat analogues as mince - The influence of process parameters and ingredients on the final texture

    University essay from Lunds universitet/Livsmedelsteknik och nutrition (master)

    Author : Elisabeth Gonzalez Siavichay; [2021]
    Keywords : High moisture extrusion; Soy protein; Vegetable fat; Extrusion cooking; Food technology; Technology and Engineering; Agriculture and Food Sciences;

    Abstract : The goal of this master thesis project was to investigate and develop a minced meat analogue through high moisture extrusion and shredding of soy protein and vegetable fat. Soy protein in the form of soy protein concentrate (SPC) and soy protein isolate (SPI), vegetable fat in the form of high oleic canola oil and a blend containing partially and fully hydrogenated canola oil was utilized in the study. READ MORE

  3. 3. Home Delivered Meals II : older Adults Sensory Perceptions and Satisfaction from Assistant Nurses Perspective

    University essay from Högskolan Kristianstad/Fakulteten för hälsovetenskap

    Author : Sarah Forsberg; [2019]
    Keywords : Home delivered meals; home-dwelling; older adults; sensory; perceptions; satisfaction; assistant nurses; home care service; Hemlevererade måltider; hemmaboende; äldre; sensorisk; uppfattningar; nöjdhet; undersköterskor; hemtjänst;

    Abstract : Introduction: Overall meal satisfaction and sensory properties of the food have been seen to impact the nutritional status in older adults living in residential care homes. However, there is a lack of studies focusing on home-dwelling older adults’ perceptions and satisfaction of home delivered meals. READ MORE

  4. 4. Development of a bean beverage - the effect of different treatments on sensory properties and nutritional content

    University essay from Lunds universitet/Livsmedelsteknik och nutrition (master)

    Author : Louise Beckius; Klara Schaar; [2016]
    Keywords : food technology; livsmedelsteknologi; Technology and Engineering;

    Abstract : This master thesis aimed at exploring different methods of producing a beverage based on Lantmännen’s Swedish grown white beans. A flour was milled from beans that had been soaked and boiled in order to inactivate antinutrients such as lectins, trypsin inhibitors and phytic acid, and subsequently dried and milled. READ MORE

  5. 5. Är jordgubbar bara jordgubbar? : ett sorttest på vårt mest älskade bär

    University essay from SLU/Dept. of Biosystems and Technology (from 130101)

    Author : Jenny Hellström; [2014]
    Keywords : Jordgubbe; Fragaria x Ananassa; varieties; characteristics; sorter; egenskaper;

    Abstract : Växtförädlingen av jordgubbar i Sverige började på 1920-talet och då började sorter tas fram som skulle passa till det Svenska klimatet. Det svenska klimatet innebär långa dagar och svala nätter. Detta sägs ge upphov till söta och goda jordgubbar. Det finns dock många egenskaper som påverkar den slutliga smaken på bäret. READ MORE