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Dissertations / Theses on the topic 'Texture profile analysis (TPA)'

Author: Grafiati

Published: 4 June 2025

Last updated: 1 August 2025

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1

Blackhall, Robert Brian. "Taguchi methods and texture profile analysis applied to the manufacture of rotary moulded biscuits." Thesis, Heriot-Watt University, 2003. http://hdl.handle.net/10399/424.

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2

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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3

Chien, Yung-hsin. "SHELF LIFE EXTENSION OF SEED BUTTER MADE WITH SESAME, SUNFLOWER AND PUMPKIN SEEDS." The Ohio State University, 2015. http://rave.ohiolink.edu/etdc/view?acc_num=osu1449235219.

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Kepenekci, Burcu. "Human Activity Recognition By Gait Analysis." Phd thesis, METU, 2011. http://etd.lib.metu.edu.tr/upload/12613089/index.pdf.

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This thesis analyzes the human action recognition problem. Human actions are modeled as a time evolving temporal texture. Gabor filters, which are proved to be a robust 2D texture representation tool by detecting spatial points with high variation, is extended to 3D domain to capture motion texture features. A well known filtering algorithm and a recent unsupervised clustering algorithm, the Genetic Chromodynamics, are combined to select salient spatio-temporal features of the temporal texture and to segment the activity sequence into temporal texture primitives. Each activity sequence is repr

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5

Iborra, Bernad María del Consuelo. "Comparison of vacuum treatments and traditional cooking in vegetables using instrumental and sensory analysis." Doctoral thesis, Universitat Politècnica de València, 2013. http://hdl.handle.net/10251/32953.

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Los objetivos de la presente tesis fueron comparar el efecto de tres técnicas de cocción en varios vegetales y su selección para cada producto estudiado. Para ello, los trabajos realizados han considerado los cambios en las propiedades físico-químicas, nutricionales, sensoriales y la microestructura. Asimismo, como respuesta al reto de aplicar tratamientos equivalentes en firmeza con diferentes técnicas de cocción se ha propuesto una metodología que combina los diseños experimentales de superficie respuesta (RSM) con análisis instrumentales y sensoriales. Los tratamientos térmico

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6

Monteiro, Ana Cristina Saragoça Melgado Gonçalves. "Relationship between Portuguese consumer preferences and textural properties, chemical composition and nutritional value of beef." Doctoral thesis, Universidade Técnica de Lisboa. Faculdade de Medicina Veterinária, 2012. http://hdl.handle.net/10400.5/4857.

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Tese de Doutoramento em Ciências Veterinárias. Especialidade de Produção Animal<br>Beef is a nutritionally rich product with a high economic value. However in the last decades beef has been target of negative publicity by the media, mainly due to the high content of cholesterol as well as saturated and trans fatty acids (FA). The increasing number of food scares across the Europe over the last years has increased even more consumers’ concerns about beef quality and safety. Despite the health concerns beef sensory properties still remain the main purchasing and repeat purchasing criteria f

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7

Bunker, Helen Sarah. "The Effect of Freezing Rate on Quality Attributes of Low-Moisture Part-Skim Mozzarella." The Ohio State University, 2016. http://rave.ohiolink.edu/etdc/view?acc_num=osu1468872007.

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8

Alves, Rayane Campos. "Efeito da redução parcial do cloreto de sódio com o uso do cloreto de potássio nas características do queijo de coalho." Universidade Federal de Juiz de Fora (UFJF), 2017. https://repositorio.ufjf.br/jspui/handle/ufjf/5961.

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Submitted by Rodrigues Geandra Rodrigues (geandrar@gmail.com) on 2017-12-15T17:50:06Z No. of bitstreams: 1 rayanecamposalves.pdf: 1193241 bytes, checksum: 30a2fd49938c67b79a7ae55e6306164e (MD5)<br>Approved for entry into archive by Adriana Oliveira (adriana.oliveira@ufjf.edu.br) on 2017-12-21T11:14:51Z (GMT) No. of bitstreams: 1 rayanecamposalves.pdf: 1193241 bytes, checksum: 30a2fd49938c67b79a7ae55e6306164e (MD5)<br>Made available in DSpace on 2017-12-21T11:14:51Z (GMT). No. of bitstreams: 1 rayanecamposalves.pdf: 1193241 bytes, checksum: 30a2fd49938c67b79a7ae55e6306164e (MD5) Previous issu

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9

Harčarík, Matej. "Měření parametrů textury povrchu výrobků kontaktní a bezkontaktní metodou." Master's thesis, Vysoké učení technické v Brně. Fakulta strojního inženýrství, 2016. http://www.nusl.cz/ntk/nusl-241687.

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This master’s thesis includes an overview of profile method of surface texture evaluation according to ISO standards and VDA automotive standards, as well as an overview of areal method according to ISO 25178 standard series, which includes a proposal for improvement of czech terminology. Suitability of application of selected measurement methods for measurement of a portfolio of automotive parts was evaluated based on measurements carried out using a contact profiler, a coherence scanning interferometer and a confocal microscope. Further recommendations for practice in surface texture metrolo

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10

Bueno, Rachel Virginia Carvalho de Campos. "Efeito da fibra de colageno na qualidade funcional de "cooked frozen beef"." [s.n.], 2008. http://repositorio.unicamp.br/jspui/handle/REPOSIP/255342.

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Orientador: Pedro Eduardo de Felicio<br>Dissertação (mestrado) - Universidade Estadual de Campinas, Faculdade de Engenharia de Alimentos<br>Made available in DSpace on 2018-08-11T10:28:36Z (GMT). No. of bitstreams: 1 Bueno_RachelVirginiaCarvalhodeCampos_M.pdf: 21391234 bytes, checksum: 9704c6b584a0d7bc76348477fb39fd91 (MD5) Previous issue date: 2008<br>Resumo: Este trabalho visou avaliar o comportamento funcional dos produtos resultantes das interações entre a fibra de colágeno e as fibras musculares em dois cortes do quarto dianteiro bovino, formados pelos músculos Tríceps braquial e Peitor

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11

Montezuma, Ronaldo. "Perfil de textura em conserva de carne bovina (Corned Beef) submetida a diferentes tratamentos térmicos e sua relação com a concentração das proteínas dos tecidos muscular e conjuntivo colagenoso /." São José do Rio Preto : [s.n.], 2010. http://hdl.handle.net/11449/90779.

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Orientador: Roger Darros Barbosa<br>Banca: Pedro Fernando Romanelli<br>Banca: Marcos Franke Pinto<br>Resumo: O objetivo desta pesquisa foi determinar o Perfil de Textura (TPA) em formulações comerciais de "carne bovina em conserva" (corned beef) enlatada processada termicamente e avaliar sua relação com os valores de esterilização (F0), com a Concentração da Proteína do Tecido Conjuntivo Colagenoso (CCTP) e com a Concentração da Proteína do Tecido Muscular (MTP). Foram selecionados 14 lotes de produção de corned beef em latas tronco trapezoidais de 340 g correspondentes ao padrão continental C

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12

Montezuma, Ronaldo [UNESP]. "Perfil de textura em conserva de carne bovina (Corned Beef) submetida a diferentes tratamentos térmicos e sua relação com a concentração das proteínas dos tecidos muscular e conjuntivo colagenoso." Universidade Estadual Paulista (UNESP), 2010. http://hdl.handle.net/11449/90779.

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Made available in DSpace on 2014-06-11T19:24:46Z (GMT). No. of bitstreams: 0 Previous issue date: 2010-03-12Bitstream added on 2014-06-13T18:52:40Z : No. of bitstreams: 1 montezuma_r_me_rcla.pdf: 2261471 bytes, checksum: e8de3c70b94bdde4b8cd09e24247eaf2 (MD5)<br>O objetivo desta pesquisa foi determinar o Perfil de Textura (TPA) em formulações comerciais de “carne bovina em conserva” (corned beef) enlatada processada termicamente e avaliar sua relação com os valores de esterilização (F0), com a Concentração da Proteína do Tecido Conjuntivo Colagenoso (CCTP) e com a Concentração da Proteína do

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13

Pipatsattayanuwong, Siriporn. "Instrumental and sensory texture profile analysis of Asian wheat noodles." Thesis, 1998. http://hdl.handle.net/1957/27246.

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Texture, a critical property of Asian wheat noodles, is normally assessed by sensory evaluation. However, sensory evaluation may be impractical for wheat breeders and noodle researchers who need to evaluate a large number of samples and have limited sample. Instrumental Texture Profile Analysis (TPA) has been widely employed to evaluate Asian wheat noodle texture. Nevertheless, a standardized method for performing TPA on these products has not been established. A series of studies were conducted to develop a testing method to best relate TPA results to sensory texture characteristics of Asian

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14

Pollen, Noel R. "Instrumental and sensory characterization for a texture profile analysis of fluid foods." 2002. http://www.lib.ncsu.edu/theses/available/etd-08262002-175913/unrestricted/etd.pdf.

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15

Sandra. "Sensory, compositional and texture profile analysis of high-pressure treated fresh renneted cheese - Queso Fresco style." Thesis, 2002. http://hdl.handle.net/1957/27071.

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A sensory method was developed to determine cheese texture by hand evaluation. Cheese sensory evaluation was conducted by panelists (n=8) on four commercial samples in duplicates. Standards, descriptors, methods of each attribute evaluation, sample size, and ballot were developed based on panelists' consensus. Fifteen total attributes, divided into five groups, were tested. Crumbliness was defined as the ease of the sample to break apart during manipulation using the thumb and two fingers for five times. Using Principal Component Analysis (PCA), four components were extracted with the first tw

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16

SU, CHONG-WEN, and 蘇崇文. "Production and texture profile analysis of expanded rice-extrudates modified with soybean oil and anticaking agents." Thesis, 1992. http://ndltd.ncl.edu.tw/handle/58081726526143661199.

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17

Vilela, Eugénia Pereira. "Analysis of the impact of dietary fat modification on fatty acid profile, texture and sensory analysis in portuguese biscuits." Master's thesis, 2015. http://hdl.handle.net/10400.14/21625.

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Innovation has a key role in the success of the Food Industry. Given the trends for the Agrofood sector 2015, the use of fats with a healthier lipid profile is described as a strong investment. Given that biscuits are a product with high rate of consumption, Biscuits Industry is thus considered a strong option for applying this trend. Fat is considered by many authors as one of the key ingredients in determination of the biscuits characteristics. Palm oil (PO) is the most commonly used fat in this industry, as shortening, since it provides the physical and chemical properties required for the

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18

Willinsky, Sarah. "Oral Physiological Factors Influencing the Texture Perception of Solid Foods." Thesis, 2013. http://hdl.handle.net/10214/7747.

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This thesis investigates how individuals perceive and describe the texture of solid foods. To date, minimal research has been done to investigate individual texture perception and the influence of oral physiological parameters. The current study is a three phase project. First, using Temporal Dominance of Sensation (TDS), the dynamic process of panellists’ texture perception was investigated. The results showed two very distinct groups of panellists who differed based on their texture perception response. The second phase attempted to understand these groups by testing oral physiological p

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19

Li, Li. "Deformation Study of Nanocrystalline Ni-Fe Alloy using Synchrotron Diffraction." 2010. http://trace.tennessee.edu/utk_graddiss/820.

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This dissertation addresses two critical issues in the deformation of nc metals and alloys: (1) A stress-induced genuine grain growth after the plastic deformation rather than just a change of the grain shape; (2) A systematically quantitative study of micrsostructural evolution during the plastic deformation. These two critical issues point to the deformation of nc materials with the average-grain sizes within the range of 10 to 50 nm, which is the most interesting and controversial region in the current time. The current study provides a systematic and detailed microstructural evolution for

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20

SUCHÁNEK, David. "Možnosti ovlivnění textury masa kapra obecného (Cyprinus carpio)." Master's thesis, 2009. http://www.nusl.cz/ntk/nusl-51346.

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Texture was measured on texture analyzer TA.XT plus the manufacturer's Stable Micro System, using the methods of texture profile analysis (TPA) in the general carp fillets (Cyprinus carpio). Were measured basic textural properties such as hardness, chewiness, springiness and cohesiveness. Course of change of these textural characteristics were monitored during the freezing and marinating. In both cases, the differences statistically substantiating some textural properties.

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21

Wood, John. "Reduction of Saturated Fat in Finely Comminuted and Ground Meat Products by use of Canola Oil Organogels and the effect on Organoleptic Qualities, Texture and Microstructure." Thesis, 2013. http://hdl.handle.net/10214/6677.

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The main goal of this research was to determine the effectiveness of saturated fat replacement by means of a canola oil oleogel, termed an “organogel”, using ethyl cellulose (EC, 10 cP) as the gelator and sorbitan monostearate (SMS) as a plasticizer. All-beef frankfurters and pork breakfast sausages were used and instrumental tests performed to determine effectiveness were light microscopy, texture profile analysis, Warner-Bratzler shear force, cook loss and smokehouse yield. A trained sensory analysis panel scored for hardness, juiciness, oiliness, and the presence of off flavours. Replacing

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22

Siemens, Beverly Ruth. "The influence of ration level and swimming speed on sensory attributes, gas chromatographic properties, instron texture profile analysis and PH of cooked muscle from farmed chinook salmon (Oncorhynchus tshawytscha) cultured in seawater." Thesis, 1997. http://hdl.handle.net/2429/6592.

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Representative samples of post-juvenile Chinook salmon were obtained from the Department of Fisheries and Oceans Canada - West Vancouver Laboratory. The fish were part of a study directed to assessing the influence of two ration levels (75% and 100% of maximum ration) and three swimming speeds (0.5, 1.0, and 1.5 body lengths/second) on growth, body composition and thyroid function of chinook salmon in seawater. All analyses in the present study were conducted using cooked muscle. Sensory analysis, conducted in 19 sessions (10 days), was performed by 6 trained panellists. The treated and

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23

JABLONICKÁ, Dagmara. "Vyhodnocení intenzivního chovu candáta obecného (Sander lucioperca) v provozních podmínkách včetně posouzení kvality finálního produktu." Master's thesis, 2012. http://www.nusl.cz/ntk/nusl-137481.

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The aim of this study was to evaluate the sensory, chemical (fatty acid profile, N-substances, lipid, ash) and technological (texture of meat) parameters of meat of pikeperch reared in intensive culture and compared with the fish from the pond (extensive) culture.

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24

Vedantha, Krishna Amogh. "Towards Topography Characterization of Additive Manufacturing Surfaces." Licentiate thesis, 2020. http://urn.kb.se/resolve?urn=urn:nbn:se:hh:diva-43753.

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Additive Manufacturing (AM) is on the verge of causing a downfall to conventional manufacturing with its huge potential in part manufacture. With an increase in demand for customized product, on-demand production and sustainable manufacturing, AM is gaining a great deal of attention from different industries in recent years. AM is redefining product design by revolutionizing how products are made. AM is extensively utilized in automotive, aerospace, medical and dental applications for its ability to produce intricate and lightweight structures. Despite their popularity, AM has not fully replac

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