東華大學圖書館 |

語系: 繁體中文

說明(常見問題)

回圖書館首頁

手機版館藏查詢

登入

回首頁

切換: 標籤 | MARC模式 | ISBD

FindBook

Google Book

Amazon

博客來

Meat analog development and physical, chemical, and sensory properties.

紀錄類型:	書目-電子資源 : Monograph/item
正題名/作者:	Meat analog development and physical, chemical, and sensory properties./
作者:	Lin, Shyh-Hsiang.
出版者:	Ann Arbor : ProQuest Dissertations & Theses, : 1998,
面頁冊數:	177 p.
附註:	Source: Dissertations Abstracts International, Volume: 61-01, Section: B.
Contained By:	Dissertations Abstracts International61-01B.
標題:	Food science. -
電子資源:	http://pqdd.sinica.edu.tw/twdaoapp/servlet/advanced?query=9924899
ISBN:	9780599244566

Meat analog development and physical, chemical, and sensory properties.
Lin, Shyh-Hsiang.

Meat analog development and physical, chemical, and sensory properties. - Ann Arbor : ProQuest Dissertations & Theses, 1998 - 177 p.

Source: Dissertations Abstracts International, Volume: 61-01, Section: B.

Thesis (Ph.D.)--University of Missouri - Columbia, 1998.

This item must not be sold to any third party vendors.

The primary objective of this project was to provide insight on how extrusion conditions affected the physical, chemical, and sensory properties of meat analogs. A 3 x 3 (3 moisture contents and 3 cooking temperatures) factorial design with 2 replications was conducted. The first information acquired was the extruder responses. Then, in order to show the differences in texture, texture profile analysis (TPA) and sensory evaluation were conducted. The results from these two analyses were also compared to illustrate the correlation between human judges and instruments. Following that, the relationship between processing conditions-texture and the extruder responses-texture could be illustrated. Protein solubility, sodium dodecyl sulfate-polyacrylamide gel electrophoresis (SDS-PAGE), and Fourier Transform Infrared (FT-IR) spectroscopy were applied to interpret and explore the changes in chemical bonds that caused the differences in texture of each sample. Scanning Electron Microscopy (SEM) and light microscopy (LM) were applied to examine the structural changes in a product due to the different processing conditions. Statistical methods, such as Principal Component Analysis (PCA), Partial Least Square Regression (PLS), Analysis of Variance (ANOVA) and Multivariate Analysis of Variance (MANOVA) were applied to analyze the significance of variables and the relationships among the results.

ISBN: 9780599244566Subjects--Topical Terms:

3173303
Food science.
Subjects--Index Terms:

Extrusion

Meat analog development and physical, chemical, and sensory properties.
LDR:02613nmm a2200361 4500 001 2344750
005 20220531065747.5
008 241004s1998 ||||||||||||||||| ||eng d
020 $a 9780599244566
035 $a (MiAaPQ)AAI9924899
035 $a AAI9924899
040 $a MiAaPQ $c MiAaPQ
100 1 $a Lin, Shyh-Hsiang. $3 3683555
245 1 0 $a Meat analog development and physical, chemical, and sensory properties.
260 1 $a Ann Arbor : $b ProQuest Dissertations & Theses, $c 1998
300 $a 177 p.
500 $a Source: Dissertations Abstracts International, Volume: 61-01, Section: B.
500 $a Publisher info.: Dissertation/Thesis.
500 $a Advisor: Hsieh, Fu-Hung.
502 $a Thesis (Ph.D.)--University of Missouri - Columbia, 1998.
506 $a This item must not be sold to any third party vendors.
506 $a This item must not be added to any third party search indexes.
520 $a The primary objective of this project was to provide insight on how extrusion conditions affected the physical, chemical, and sensory properties of meat analogs. A 3 x 3 (3 moisture contents and 3 cooking temperatures) factorial design with 2 replications was conducted. The first information acquired was the extruder responses. Then, in order to show the differences in texture, texture profile analysis (TPA) and sensory evaluation were conducted. The results from these two analyses were also compared to illustrate the correlation between human judges and instruments. Following that, the relationship between processing conditions-texture and the extruder responses-texture could be illustrated. Protein solubility, sodium dodecyl sulfate-polyacrylamide gel electrophoresis (SDS-PAGE), and Fourier Transform Infrared (FT-IR) spectroscopy were applied to interpret and explore the changes in chemical bonds that caused the differences in texture of each sample. Scanning Electron Microscopy (SEM) and light microscopy (LM) were applied to examine the structural changes in a product due to the different processing conditions. Statistical methods, such as Principal Component Analysis (PCA), Partial Least Square Regression (PLS), Analysis of Variance (ANOVA) and Multivariate Analysis of Variance (MANOVA) were applied to analyze the significance of variables and the relationships among the results.
590 $a School code: 0133.
650 4 $a Food science. $3 3173303
650 4 $a Materials science. $3 543314
653 $a Extrusion
653 $a Meat analog
653 $a Texture profile analysis
690 $a 0359
690 $a 0794
710 2 $a University of Missouri - Columbia. $3 1017522
773 0 $t Dissertations Abstracts International $g 61-01B.
790 $a 0133
791 $a Ph.D.
792 $a 1998
793 $a English
856 4 0 $u http://pqdd.sinica.edu.tw/twdaoapp/servlet/advanced?query=9924899