2026-09-21T18:25:03Z https://www.ideals.illinois.edu/oai-pmh

oai:www.ideals.illinois.edu:2142/83685 2023-07-11 col_2142_5131 col_2142_14781 com_2142_5130 com_2142_687 com_2142_397

Klein, Barbara P. Mentavlos, Anastasia A. 2015-09-25T21:10:00Z 2015-09-25T21:10:00Z 10000-01-01 2003 2003 Overall this research substantiated that potassium's sensory impact on flavor perceptions is concentration dependent. High concentrations elicit bitter and other unpleasant perceptions. Presence of xanthan could aid in formulating fortified potassium products by lessening potassium's adverse flavor impact. A formulation containing 431 mg of added K+/100 gram sample, equivalent to that of a small banana, showed minimal sensory deviations from the control sample. Made available in DSpace on 2015-09-25T21:10:00Z (GMT). No. of bitstreams: 2 license.txt: 4848 bytes, checksum: 96035ab3f5e1c23cc7138a224ce498bd (MD5) 3101922.pdf: 9064779 bytes, checksum: 258c6020867a59cc139118cf77dc5164 (MD5) Previous issue date: 2003 Embargo set by: Seth Robbins for item 84966 Lift date: Forever Reason: Restricted to the U of I community idenfinitely during batch ingest of legacy ETDs Restricted to the U of I community idenfinitely during batch ingest of legacy ETDs U of I Only 190 p. Thesis (Ph.D.)--University of Illinois at Urbana-Champaign, 2003. http://hdl.handle.net/2142/83685 (MiAaPQ)AAI3101922 eng Agriculture, Food Science and Technology Sensory Perceptions of Potassium Salts in Liquid and Solid Model Systems text Food Science and Human Nutrition Food Science and Human Nutrition University of Illinois at Urbana-Champaign Dissertation Ph.D.