Search for dissertations about: "sensory evaluations"

Showing result 1 - 5 of 17 swedish dissertations containing the words sensory evaluations.

  2. 1. Texture and color of potato products

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

    Abstract : 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. READ MORE

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

    Author : Margareta Torgén; Uppsala universitet; []
    Keywords : 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;

    Abstract : 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. READ MORE

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

    Author : Karin Petersson; Livsmedelsteknik; []
    Keywords : 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;

    Abstract : 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. READ MORE

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

    Author : Gregory W. Neely; Stockholms universitet; []
    Keywords : SAMHÄLLSVETENSKAP; SOCIAL SCIENCES;

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

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

    Author : Gunnar Forsgren; Fredrik Winquist; Ola Karlsson; Linköpings universitet; []
    Keywords : NATURAL SCIENCES; NATURVETENSKAP;

    Abstract : 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. READ MORE