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Author:

Yeo, Lihe

Title:

RETENTION OF FLAVOR COMPOUNDS BY DISPERSED HIGH-AMYLOSE MAIZE STARCH (HAMS) IN AN AQEUOUS MODEL SYSTEM

Graduate Program:

Food Science

Keywords:

starch
retention
high amylose maize starch
flavor

File:

Download lxy128thesis2.pdf

Committee Members:

Dr Donald Thompson, Thesis Advisor/Co-Advisor
Donald B Thompson, Thesis Advisor/Co-Advisor
Devin G Peterson, Thesis Advisor/Co-Advisor

Author:

Wang, Gloria

Title:

Taste-aroma interactions as a sugar reduction strategy in flavored milk

Graduate Program:

Food Science

Keywords:

milk
vanilla
flavored milk
dairy
taste-aroma interactions
cross-modal interactions
flavor enhancement
sweetness enhancement
sugar reduction
analytical
synthetic
dose-response
matching test
ABX test
sensory evaluation
congruency
real food application
isobole method
sugar
scaling method
non-scaling method
vanilla flavor
sweetness
milk flavor
thickness
liking
consumer acceptance
flavor perception
flavor
incongruent

File:

Download WangGloria_MSThesis_FDSC_Final.pdf

Committee Members:

Helene Hopfer, Thesis Advisor/Co-Advisor
Gregory Ray Ziegler, Committee Member
Robert F Roberts, Committee Member

Author:

Meneses Marentes, Nixon

Title:

EFFECT OF THE ADDITION OF COCOA SWEATINGS AND TIME OF FERMENTATION IN FLAVOR COMPOUNDS AND SENSORY PERCEPTION OF COCOA

Graduate Program:

Food Science (MS)

Keywords:

cocoa
flavor
volatiles
non-volatiles
sensory analysis

File:

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Committee Members:

Robert Roberts, Program Head/Chair
Helene Hopfer, Thesis Advisor/Co-Advisor
Greg Ziegler, Committee Member
Misha T Kwasniewski, Committee Member