| LDR | | 03388nam u200457 4500 |
| 001 | | 000000418035 |
| 005 | | 20190215162522 |
| 008 | | 181129s2018 |||||||||||||||||c||eng d |
| 020 | |
▼a 9780438168732 |
| 035 | |
▼a (MiAaPQ)AAI10823486 |
| 035 | |
▼a (MiAaPQ)umn:19201 |
| 040 | |
▼a MiAaPQ
▼c MiAaPQ
▼d 247004 |
| 082 | 0 |
▼a 641 |
| 100 | 1 |
▼a Smith, Kenneth E. |
| 245 | 10 |
▼a Influence of Flour and Processing Factors on Flavor Attributes of Extruded Corn Puffs. |
| 260 | |
▼a [S.l.]:
▼b University of Minnesota.,
▼c 2018. |
| 260 | 1 |
▼a Ann Arbor:
▼b ProQuest Dissertations & Theses,
▼c 2018. |
| 300 | |
▼a 116 p. |
| 500 | |
▼a Source: Dissertation Abstracts International, Volume: 79-12(E), Section: B. |
| 500 | |
▼a Advisers: Devin G. Peterson |
| 502 | 1 |
▼a Thesis (Ph.D.)--University of Minnesota, 2018. |
| 520 | |
▼a Consumer awareness regarding the impact of nutrition on health and wellness has been steadily growing, along with interest in fresh, natural and wholesome foods and ingredients. Despite the growing demand for healthy food, and the increasing inf |
| 520 | |
▼a Understanding how whole grains differ from more widely accepted refined grain flours, and the mechanisms of whole grain flavor development is a vital step in improving the food production system to meet consumer flavor expectations. To address f |
| 520 | |
▼a Key aroma compounds that drive the differences in the refined and whole grain extruded corn puffs were characterized to better understand the flavor performance of whole grain formulated corn puffs and related mechanistic pathways of flavor gene |
| 520 | |
▼a GC-O/MS and AEDA analysis identified 13 odor active compounds with different aroma intensity and quantitative concentrations between the whole grain and refined corn puffs. Of the identified aroma compounds 9 were significantly higher in concent |
| 520 | |
▼a Descriptive Analysis (DA) was employed to investigate the sensory impact of the identified odorants important for aroma attribute differences. In general, the results indicated that the perceived puffed aroma intensities of the RFP and WGP profi |
| 520 | |
▼a In addition to changes in the aroma attribute intensities, other flavors characteristics like taste are important. One bitter compound chaenorpine, a major contributor of bitterness in extruded WGP, was also examined. The impact of processing tr |
| 520 | |
▼a The influence of heat treatment on bitterness generation was examined using both a bench scale thermal processing protocol, as well as pilot scale extrusion. Chaenorpine concentration was monitored via LC/MS/MS and was determined in solvent extr |
| 520 | |
▼a Sensory studies agreed with analytical findings and confirmed that the overall perception of bitterness was reduced in puffs, when TSP was included in the formulation and the concentration of chaenorpine was reduced. Thus, providing a potential |
| 590 | |
▼a School code: 0130. |
| 650 | 4 |
▼a Food science. |
| 690 | |
▼a 0359 |
| 710 | 20 |
▼a University of Minnesota.
▼b Food Science. |
| 773 | 0 |
▼t Dissertation Abstracts International
▼g 79-12B(E). |
| 773 | |
▼t Dissertation Abstract International |
| 790 | |
▼a 0130 |
| 791 | |
▼a Ph.D. |
| 792 | |
▼a 2018 |
| 793 | |
▼a English |
| 856 | 40 |
▼u http://www.riss.kr/pdu/ddodLink.do?id=T14998571
▼n KERIS
▼z 이 자료의 원문은 한국교육학술정보원에서 제공합니다. |
| 980 | |
▼a 201812
▼f 2019 |
| 990 | |
▼a ***1012033 |