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Dissertations / Theses on the topic 'Texture of food'

Author: Grafiati

Published: 4 June 2021

Last updated: 16 February 2022

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1

Chauvin, Maite Andrea. "Food texture and perception." Online access for everyone, 2007. http://www.dissertations.wsu.edu/Dissertations/Fall2007/m_chauvin_101607.pdf.

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2

Eves, Anita. "Physiological methods of food texture measurement." Thesis, University of Reading, 1990. http://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.252941.

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3

Towers, Peter A. "Texture measurement of caramels." Thesis, University of Reading, 1989. http://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.241577.

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4

Goh, Suk Meng. "An engineering approach to food texture studies." Thesis, Imperial College London, 2002. http://hdl.handle.net/10044/1/11411.

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5

Agrawal, Kalpana Rajesh. "The effects of food texture on chewing patterns in human subjects." Thesis, Hong Kong : University of Hong Kong, 1999. http://sunzi.lib.hku.hk/hkuto/record.jsp?B20565719.

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6

Waichungo, Wamwarī W. "Textural characteristics of low moisture-crisp foods during moisture sorption and storage /." free to MU campus, to others for purchase, 1996. http://wwwlib.umi.com/cr/mo/fullcit?p9823333.

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7

Baines, Zoe Venetia. "Influence of food texture on flavour and taste perception." Thesis, Cranfield University, 1988. http://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.293960.

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8

Zhang, Chi. "Investigating aroma-taste-texture interactions in model food systems." Thesis, University of Nottingham, 2010. http://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.523221.

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9

Li, Jun. "Image texture decomposition and application in food quality analysis /." free to MU campus, to others for purchase, 2001. http://wwwlib.umi.com/cr/mo/fullcit?p3036842.

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10

MacKinnon, Iain Martin Roderick. "The molecular basis of texture in mashed potato." Thesis, University of Glasgow, 2000. http://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.321913.

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11

Demonteil, Lauriane. "Development of food texture acceptance during early childhood : relationships with oral feeding behaviour and early food experience." Thesis, Bourgogne Franche-Comté, 2018. http://www.theses.fr/2018UBFCK007.

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Ce travail de thèse a pour objectifs de caractériser quels types de textures sont acceptés à un âge donné entre 4 et 36 mois et d’identifier quels sont les facteurs (caractéristiques de enfants, leurs capacités orales et les pratiques maternelles d’alimentation) contribuant à l’acceptabilité des textures en France. Pour répondre à ces objectifs, une enquête transversale à destination de mères ayant des enfants âgés entre 4 et 36 mois (n=3079 réponses analysées) mesurant l’acceptabilité déclarée, ainsi qu’un suivi longitudinal d’enfants âgés entre 6 et 18 mois (n=49) mesurant l’acceptabilité ré

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12

Hort, Joanne. "Cheddar cheese : its texture, chemical composition and rheological properties." Thesis, Sheffield Hallam University, 1997. http://shura.shu.ac.uk/19833/.

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Procedures associated with Quantitative Descriptive Analysis were used to identify and subsequently train a panel to quantify the perceived textural attributes of Cheddar cheese. Seventeen types of Cheddar were assessed by the panel for creaminess, crumbliness (fingers), crumbliness (chewing), firmness, graininess, hardness (first bite), hardness (cutting), and springiness. Cluster and Principal Component analyses of the sensory data revealed that the cheese samples could be subdivided into young, mature and extra mature Cheddars in terms of the textural attributes measured. The panel was also

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13

Md, Yasir Suhaimi Bin. "The role of protein cross-linking in soy food texture." Thesis, University of Canterbury. Biological Sciences, 2005. http://hdl.handle.net/10092/1388.

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Cross-linking in soy proteins is hypothesised to have an impact on the texture of tofu. In vitro incubation showed soy proteins and its two fractions, glycinin and β-conglycinin, were cross-linked using glutaraldehyde, formaldehyde, glyceraldehyde and transglutaminase (TGA). Increasing concentration of these carbonyl compounds and TGA, and temperature of the carbonyl compounds treatment, increased the reactivity of cross-linking. Glutaraldehyde was the most reactive in forming aggregated proteins, followed by formaldehyde and glyceraldehyde. Both carbonyl moieties of glutaraldehyde are believe

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14

Zulkurnain, Musfirah. "Crystallization of Lipids under High Pressure for Food Texture Development." The Ohio State University, 2017. http://rave.ohiolink.edu/etdc/view?acc_num=osu1500557652861233.

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15

Howe, Janelle Rue. "The perception of creaminess /." free to MU campus, to others for purchase, 1996. http://wwwlib.umi.com/cr/mo/fullcit?p9717153.

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16

Norton, Clive. "Texture and hydration of expanded rice." Thesis, University of Nottingham, 1998. http://eprints.nottingham.ac.uk/11620/.

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The differences between conventionally processed and extruded puffed rice were examined, with a view to determining the reasons for their different storage behaviour in confectionery. Differences between the two forms of puffed rice have been identified, both in their performance and their properties. Under certain viewing conditions, the starch granules in conventionally processed and extruded rice appear to be different. The starch granules in conventionally puffed Rice remain intact, but with no crystalline structure (i.e. no Maltese crosses are visible, though starch ghosts are abundant.)

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17

Cowie, Eoin N. "Factors influencing texture modifying characteristics of selected strains of lactic acid bacteria." Thesis, Oxford Brookes University, 1993. http://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.334625.

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18

Lin, Ting-Ning. "Effect of fat mimetics on the headspace release of five strawberry flavor compounds." Diss., Columbia, Mo. : University of Missouri-Columbia, 2007. http://hdl.handle.net/10355/4962.

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Thesis (M.S.)--University of Missouri-Columbia, 2007.<br>The entire dissertation/thesis text is included in the research.pdf file; the official abstract appears in the short.pdf file (which also appears in the research.pdf); a non-technical general description, or public abstract, appears in the public.pdf file. Title from title screen of research.pdf file (viewed on January 4, 2008 Includes bibliographical references.

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19

Xi, Zhiqun. "An investigation on the flavor compounds and texture in Chinese chicken meat." Click to view the E-thesis via HKUTO, 2000. http://sunzi.lib.hku.hk/hkuto/record/B42575655.

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20

Eduardo, Marisa de Paula. "Utilização de diferentes fontes de calcio para manutenção da textura de abacaxi submetido ao processamento minimo." [s.n.], 2004. http://repositorio.unicamp.br/jspui/handle/REPOSIP/257173.

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Orientador: Benedito Carlos Benedetti<br>Dissertação (mestrado) - Universidade Estadual de Campinas, Faculdade de Engenharia Agricola<br>Made available in DSpace on 2018-08-06T12:24:07Z (GMT). No. of bitstreams: 1 Eduardo_MarisadePaula_M.pdf: 932445 bytes, checksum: c54a412323f66b902628af1a376b11fe (MD5) Previous issue date: 2004<br>Resumo: O objetivo deste projeto foi avaliar a ação do cálcio na manutenção da textura de abacaxi minimamente processado em fatias. O trabalho foi dividido em dois experimentos distintos, porém complementares. Frutos do cultivar 'Smooth Cayenne¿ foram submetidos

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21

Tangwongchai, Ratchada. "Effect of high pressure treatment on lipoxygenase, pectinmethylesterase activity, flavour and texture of cherry tomatoes." Thesis, University of Reading, 2000. http://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.312573.

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22

Selinheimo, Emilia. "Tyrosinase and laccase as novel crosslinking tools for food biopolymers /." [Espoo, Finland] : VTT, 2008. http://www.vtt.fi/inf/pdf/publications/2008/P693.pdf.

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23

Wickramasinghe, Anita Elizabeth. "Influence of Freezing and Thawing Methods on Textural Quality of Thawed FrozenPotato Slices." The Ohio State University, 2014. http://rave.ohiolink.edu/etdc/view?acc_num=osu1406116697.

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24

O'Kennedy, Kim. "Characterisation of zein from South African maize of varying endosperm texture." Thesis, Stellenbosch : University of Stellenbosch, 2011. http://hdl.handle.net/10019.1/6784.

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Thesis (MSc Food Sc)--University of Stellenbosch, 2011.<br>Includes bibliography.<br>ENGLISH ABSTRACT: Maize is an important crop for both human and animal consumption. Maize kernel texture (kernel hardness) is an important quality trait for many sectors in the South African maize industry, where a harder texture is desired. Both total protein content and the main storage proteins, zein, have been associated with kernel texture. The zein profiles of South African white maize hybrids, from a breeding program, grown at three localities together with their respective inbred parent lines were

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25

Sui, Zhongquan. "The mechanical properties of starchy foods in relation to texture and digestibility." Click to view the E-thesis via HKUTO, 2007. http://sunzi.lib.hku.hk/HKUTO/record/B39557753.

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26

隋中泉 and Zhongquan Sui. "The mechanical properties of starchy foods in relation to texture and digestibility." Thesis, The University of Hong Kong (Pokfulam, Hong Kong), 2007. http://hub.hku.hk/bib/B39557753.

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27

SHAH, MAULIK. "EFFECT OF PROCESSING PARAMETERS ON TEXTURE, COMPOSITION AND APPLICABILITY OF HIGH PROTEIN DAIRY FOOD." DigitalCommons@CalPoly, 2009. https://digitalcommons.calpoly.edu/theses/59.

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The purpose of this study was to determine the impact of key process parameters on the flow properties of a novel High Protein Dairy Food (HPDF). HPDF was manufactured by an approach similar to that of manufacture of Halloumi cheese (a semi hard cheese originally from Cyprus). The effect of pasteurization condition, pH of acidification and homogenization were investigated on flowability, composition and texture of the HPDF. The study consisted of three different stages. After each stage of experimentation, the HPDF was analyzed for compositional, textural (by texture profile analysis) and flow

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28

Ong, Mei Horng. "Factors affecting the molecular properties of starch and their relation to the texture of cooked rice." Thesis, University of Nottingham, 1994. http://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.385962.

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29

Alarcon-Rojo, Alma D. "Changes in texture, structure and enzyme levels in conditioning of meat and their relationship with tenderisation." Thesis, University of Bristol, 1989. http://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.292512.

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30

White, Jennifer. "Training in acquisition of texture-cued fasting-anticipatory satiety in rats using high- or low-fat diets." Thesis, McGill University, 1998. http://digitool.Library.McGill.CA:80/R/?func=dbin-jump-full&object_id=20551.

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Anticipatory satiety is the ability to reduce meal size when the diet at that meal is consistently followed by a short time interval to the next access to food. This prediction of intake is learnt, i.e. based on the association of a food's sensory characteristics with some consequence(s) of ingesting it.<br>Two pilot studies were conducted using male Sprague-Dawley rats in which (1) the ability of food texture to cue fasting duration was indicated by evidence of anticipatory satiety in the low-fat powder-long/paste-short group and in the high-fat paste-long/powder-short group and (2) the patte

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31

Ye, Ning. "YOU ARE WHAT YOU EAT: HOW FOOD TEXTURE AND PACKAGING INFLUENCE CONSUMER WELL-BEING." Diss., Temple University Libraries, 2019. http://cdm16002.contentdm.oclc.org/cdm/ref/collection/p245801coll10/id/566339.

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Business Administration/Marketing<br>D.B.A.<br>This two-essay dissertation explores how sensory aspects of consumption (e.g., food packaging and food texture) influence consumer well-being. Consumers make more than 200 decisions about food every day (HealthDay 2007). Thus, it is of great importance to understand consumers’ relationships with foods (Block 2013). Essay 1 is the first research, to the best of my knowledge, to demonstrate packaging gloss biases consumers’ healthfulness perceptions and, as a result, food preference, choice, and consumption. Nine experiments, including a field exper

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32

Stone, James B. "Simulation of Temperature and Texture During Thawing of Par-Baked Crust." The Ohio State University, 2017. http://rave.ohiolink.edu/etdc/view?acc_num=osu1499611846591832.

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33

Dunn, Helen Diane. "Characterisation of exopolysaccharides from thermophilic strains of lactic acid bacteria and their relationship to the texture of fermented milk." Thesis, University of Huddersfield, 2002. http://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.247393.

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34

Kazazoglu, Ender. "The functional analysis of mandibular movements during mastication related to dental state and food texture." Thesis, Queen Mary, University of London, 1991. http://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.285602.

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35

Atas, Musa. "Hyperspectral Imaging And Machine Learning Of Texture Foods For Classification." Phd thesis, METU, 2011. http://etd.lib.metu.edu.tr/upload/12613883/index.pdf.

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In this thesis the main objective is to design a machine vision system that classifies aflatoxin contaminated chili peppers from uncontaminated ones in a rapid and non-destructive manner via hyperspectral imaging and machine learning techniques. Hyperspectral image series of chili pepper samples collected from different regions of Turkey have been acquired under halogen and UV illuminations. A novel feature set based on quantized absolute difference of consecutive spectral band features is proposed. Spectral band energies along with absolute difference energies of the consecutive spectral band

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36

Mok, Elise. "Effect of diet textural characteristics on the temporal rhythms of feeding in rats." Thesis, National Library of Canada = Bibliothèque nationale du Canada, 1997. http://www.collectionscanada.ca/obj/s4/f2/dsk2/ftp01/MQ37150.pdf.

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37

Xi, Zhiqun, and 習志群. "An investigation on the flavor compounds and texture in Chinese chicken meat." Thesis, The University of Hong Kong (Pokfulam, Hong Kong), 2000. http://hub.hku.hk/bib/B42575655.

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38

Karkle, Elisa Noemberg Lazzari. "Carbohydrate components of pomace in corn-based extrudates: interactions, expansion dynamics, and structure-texture relationships." Diss., Kansas State University, 2011. http://hdl.handle.net/2097/12059.

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Doctor of Philosophy<br>Department of Grain Science and Industry<br>Sajid Alavi<br>Extrusion processing is a technology widely used to make ready-to-eat snack and breakfast cereal products. The raw materials that result in optimal texture and consumer acceptance are mainly those with high levels of starch, which greatly limits the nutritional value of these products. One alternative to enhance the nutritional value is the incorporation of fruits and vegetables. Fruits and vegetables are consistently under-consumed by the American population and incorporation into extruded products may help

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39

Poveda, Mariela Fernanda. "EFFECTS OF CHELATING AGENTS ON TEXTURE OF LOWFAT CHEDDAR CHEESE." DigitalCommons@CalPoly, 2013. https://digitalcommons.calpoly.edu/theses/1056.

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Effects of two types of chelating agents on proteolysis and texture properties of low fat Cheddar cheese (LFC) were analyzed and compared to full fat Cheddar (FFC) control during ripening for 120 days at 8°C. We hypothesized that chelating agents would bind calcium ions from cheese matrix to give a softer curd due to a decrease of protein-protein interactions and simultaneously increasing moisture content. Cheese milk containing (0.59% fat) was divided into three lots (A, B & C). Sodium citrate (3Na) and disodium EDTA (EDTA) were added to A & B at the rate of (0.02% and 0.2% respectively. C se

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40

Rasmussen, Taylor. "Texture Profile Analysis and Melting in Relation to Proteolysis as Influenced by Aging Temperature and Cultures in Cheddar Cheese." DigitalCommons@USU, 2007. https://digitalcommons.usu.edu/etd/5543.

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Changes in cheese physical properties during aging are related to proteolysis by coagulant type, culture enzymes, and non-starter lactic acid bacteria (NSLAB). Storage temperature also affects aging rate. Cultures are important for flavor development , but less is understood about their role in melting and textural properties. Our objective was to make Cheddar cheese using different cultures, to age it at 6 and 13°C, and measure physical and proteolytic properties over 12 mo to determine whether changes in texture and melting correlated with the extent of proteolysis that occurred during aging

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41

Moiseev, Igor V. "Effect of pH, Fat Level, and Various Browning Agents on Composition, Color, Texture, and Sensory Characteristics of Dark-Cutting Beef Patties." DigitalCommons@USU, 1997. https://digitalcommons.usu.edu/etd/5439.

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Extra lean (3.3% fat) and lean (20.0% fat) hamburgers in three pH groups (≤ 6.0; 6.01-6.49; 6.50-6.92) were evaluated for cooking-temperature profile, total process lethality, and physical properties after cooking to 71°C by double-side frying on an electric grill. Neither cooking-temperature profile nor cooking time was affected by hamburger fat content or pH. Double-side frying to 71.1°C internal temperature was adequate for more than 6-log destruction of viable E. coli O157:H7 and Salmonella at the geometrical center of extra lean and lean hamburgers. The coldest spot was on the circumferen

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42

Moiseev, Igor V. "Effects of Whey Protein Concentrate, Phosphate, and Sodium Hydroxide On Texture and Acceptability of Turkey and Beef Rolls." DigitalCommons@USU, 1994. http://digitalcommons.usu.edu/etd/5399.

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Processed turkey rolls were prepared with 1 or 3% whey protein concentrates WPC-50 (pH=5. 8 0) , WPC-60 (pH=4. 53) and WPC-75 (pH=6.85) containing 50, 60 and 75% protein along with controls (phosphate and no phosphate) . Control rolls made with 0.5% phosphate had the highest bind strength, and sensory evaluation scores. Only WPC-75 (1%) was acceptable as a binding agent and flavor enhancer. WPC-60 reduced pink discoloration of rolls, but flavor, bind and cohesiveness scores were unacceptably low. WPC-50 was not an effective binding agent. In general, rolls made with 3% WPC had lower scores for

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43

朱翠珊 and Tsui-shan Chu. "Factors affecting the structure and oil content of steamed-and-fried instant noodles." Thesis, The University of Hong Kong (Pokfulam, Hong Kong), 2000. http://hub.hku.hk/bib/B31222511.

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44

Chu, Tsui-shan. "Factors affecting the structure and oil content of steamed-and-fried instant noodles /." Hong Kong : University of Hong Kong, 2000. http://sunzi.lib.hku.hk/hkuto/record.jsp?B22053955.

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45

Hofsetz, Kelly 1976. "Obtenção de banana nanica (Musa acuminata Colla subgrupo Cavendish) crocante a partir de secagem a alta temperatura." [s.n.], 2003. http://repositorio.unicamp.br/jspui/handle/REPOSIP/256037.

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Orientador: Celso Costa Lopes<br>Dissertação (mestrado) - Universidade Estadual de Campinas, Faculdade de Engenharia de Alimentos<br>Made available in DSpace on 2018-08-03T10:03:47Z (GMT). No. of bitstreams: 1 Hofsetz_Kelly_M.pdf: 6785149 bytes, checksum: 5d205e8078f26beba5c4f004900f07ed (MD5) Previous issue date: 2003<br>Resumo: Este trabalho estudou o processo de obtenção de banana nanica crocante através da secagem a altas temperaturas e curto período de tempo (HTST - High Temperature and Short Time). O processo consistiu de um pré-tratamento a 70°C durante 5 minutos, de uma etapa à alta

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46

del, Portal Aquije Elka Blansh. "The Effects of Chewing Conditions, Texture Differences, and Pharyngeal Opening and Closing on Ethyl Butyrate Concentrations in Exhaled Air and Perceived Flavor Intensity." The Ohio State University, 2016. http://rave.ohiolink.edu/etdc/view?acc_num=osu1471268342.

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47

Esteller, Mauricio Sergio. "Modificações estruturais de produtos panificados por processos de tratamentos térmico e bioquímico." Universidade de São Paulo, 2007. http://www.teses.usp.br/teses/disponiveis/9/9133/tde-07052008-174217/.

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Pães são produtos assados, obtidos da farinha de trigo e ou outras farinhas. É um produto popular consumido na forma de lanches, acompanhando refeições, apreciado pela sua aparência, aroma, sabor, variedade, preço e disponibilidade. Este trabalho trata do mercado atual de panificação e a necessidade do desenvolvimento de novos produtos, através de processos alternativos de produção. São propostos métodos de fermentação mista com kefir, processo de fermentação com esponja e escaldamento de cereais. Os ensaios foram conduzidos através de delineamentos experimentais específicos, utilizando a meto

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48

Wang, Xu. "CONTROLLED OXIDATIVE MODIFICATION WITH GLUCOSE OXIDASE TO ENHANCE THE RHEOLOGICAL AND GELLING PROPERTIES OF MYOFIBRILLAR PROTEINS." UKnowledge, 2017. http://uknowledge.uky.edu/animalsci_etds/74.

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This study investigated the feasibility of oxidative modification with glucose oxidase (GluOx) to enhance the rheological and gelling properties of myofibrillar protein. Differential oxidative modifications of myofibrillar protein (MP) by hydroxyl radicals generated in an enzymatic system with glucose oxidase (GluOx) in the presence of glucose/FeSO4 compared to a Fenton system (H2O2/FeSO4) were investigated. Firmer and more elastic MP gels were produced by the GluOx-oxidizing system than by the Fenton system at comparable H2O2 levels due to an altered radical reaction pathway. The study furthe

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49

Graça, Carla Alexandra Lopes. "Desenvolvimento de uma emulsão óleo-em-água (o/a) a partir de isolados proteicos de origem animal e vegetal." Master's thesis, ISA/UL, 2015. http://hdl.handle.net/10400.5/11195.

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Mestrado em Engenharia Alimentar - Processamento de alimentos - Instituto Superior de Agronomia<br>This aim of this study is the development of fillings based on o/a emulsions. The emulsions were produced with a mixture of collagen (PA) and pea protein (PV). Several studies were conducted to obtain the optimal processing conditions and the adequate formulation to obtain stable o/a emulsions. Rheological techniques, texture profile analysis and water activity measurement were performed to characterize the o/a emulsions. It was found that lard is one unsuitable raw material for the development

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50

Ferrari, Cristhiane Caroline. "Estudo da transferencia de massa e qualidade do melão desidratado osmoticamente em soluções de sacarose e maltose." [s.n.], 2005. http://repositorio.unicamp.br/jspui/handle/REPOSIP/255145.

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Orientador: Miriam Dupas Hubinger<br>Dissertação (mestrado) - Universidade Estadual de Campinas, Faculdade de Engenharia de Alimentos<br>Made available in DSpace on 2018-08-04T02:50:30Z (GMT). No. of bitstreams: 1 Ferrari_CristhianeCaroline_M.pdf: 1666755 bytes, checksum: fa3100a4126563ef9d7341d049583dba (MD5) Previous issue date: 2005<br>Resumo: O presente trabalho teve como objetivo estudar a cinética de desidratação osmótica de pedaços de melão em soluções de sacarose e maltose, avaliando-se parâmetros de textura e cor ao longo do processo. Cubos de melão da variedade Cucumis melo inodoru

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