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Title:Taste Perception of Multicomponent Fat-Free Liquid Food Systems
Author(s):Barisas, Loretta L.
Doctoral Committee Chair(s):Klein, Barbara
Department / Program:Food Science and Human Nutrition
Discipline:Food Science and Human Nutrition
Degree Granting Institution:University of Illinois at Urbana-Champaign
Degree:Ph.D.
Genre:Dissertation
Subject(s):Agriculture, Food Science and Technology
Abstract:Multidimensional scaling results using KYST-2A showed that subjects used 3 dimensions (represented primarily by thickness/sweetness, saltiness, and bitterness) to differentiate samples. Thickness and sweetness strongly represent the first dimension. Although saltiness and bitterness are important in the second and third dimensions, they do not strongly represent the dimensions. (Abstract shortened by UMI.).
Issue Date:1997
Type:Text
Language:English
Description:156 p.
Thesis (Ph.D.)--University of Illinois at Urbana-Champaign, 1997.
URI:http://hdl.handle.net/2142/83719
Other Identifier(s):(MiAaPQ)AAI9737044
Date Available in IDEALS:2015-09-25
Date Deposited:1997


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