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

Sensory profiles and consumer accept...

Annett, Lisa Erin.

FindBook

Google Book

Amazon

博客來

Sensory profiles and consumer acceptance of organic and conventionally grown wheat grain when baked as bread.

紀錄類型:	書目-語言資料,印刷品 : Monograph/item
正題名/作者:	Sensory profiles and consumer acceptance of organic and conventionally grown wheat grain when baked as bread./
作者:	Annett, Lisa Erin.
面頁冊數:	110 p.
附註:	Source: Masters Abstracts International, Volume: 45-03, page: 1328.
Contained By:	Masters Abstracts International45-03.
標題:	Agriculture, Food Science and Technology. -
電子資源:	http://pqdd.sinica.edu.tw/twdaoapp/servlet/advanced?query=MR22221
ISBN:	9780494222218

Sensory profiles and consumer acceptance of organic and conventionally grown wheat grain when baked as bread.
Annett, Lisa Erin.

Sensory profiles and consumer acceptance of organic and conventionally grown wheat grain when baked as bread. - 110 p.

Source: Masters Abstracts International, Volume: 45-03, page: 1328.

Thesis (M.Sc.)--University of Alberta (Canada), 2006.

Grain from paired samples of the hard red spring wheat cultivar 'Park' grown on both conventionally and organically managed land were milled and baked into 60% whole wheat bread. Organic grain contained more wholemeal protein than conventional grain, but conventional flour produced stronger bread dough and larger loaf volume than organic flour. A descriptive analysis panel perceived organic bread to be more 'dense' with smaller air cells in the crumb. Consumers liked organic bread more (p ≤ 0.05) than conventional bread under both blind and labelled conditions. Environmental information about organic production did not impact consumer preference changes for organic bread, but health information coupled with sensory evaluation increased the liking of organic bread. Consumer characteristics of education, income, frequency of bread consumption and pro-environmental attitudes also played a significant role in preference changes for organic bread.

ISBN: 9780494222218Subjects--Topical Terms:

1017813
Agriculture, Food Science and Technology.

Sensory profiles and consumer acceptance of organic and conventionally grown wheat grain when baked as bread.
LDR:01751nam 2200241 a 45 001 964172
005 20110901
008 110901s2006 eng d
020 $a 9780494222218
035 $a (UMI)AAIMR22221
035 $a AAIMR22221
040 $a UMI $c UMI
100 1 $a Annett, Lisa Erin. $3 1287241
245 1 0 $a Sensory profiles and consumer acceptance of organic and conventionally grown wheat grain when baked as bread.
300 $a 110 p.
500 $a Source: Masters Abstracts International, Volume: 45-03, page: 1328.
502 $a Thesis (M.Sc.)--University of Alberta (Canada), 2006.
520 $a Grain from paired samples of the hard red spring wheat cultivar 'Park' grown on both conventionally and organically managed land were milled and baked into 60% whole wheat bread. Organic grain contained more wholemeal protein than conventional grain, but conventional flour produced stronger bread dough and larger loaf volume than organic flour. A descriptive analysis panel perceived organic bread to be more 'dense' with smaller air cells in the crumb. Consumers liked organic bread more (p ≤ 0.05) than conventional bread under both blind and labelled conditions. Environmental information about organic production did not impact consumer preference changes for organic bread, but health information coupled with sensory evaluation increased the liking of organic bread. Consumer characteristics of education, income, frequency of bread consumption and pro-environmental attitudes also played a significant role in preference changes for organic bread.
590 $a School code: 0351.
650 4 $a Agriculture, Food Science and Technology. $3 1017813
690 $a 0359
710 2 0 $a University of Alberta (Canada). $3 626651
773 0 $t Masters Abstracts International $g 45-03.
790 $a 0351
791 $a M.Sc.
792 $a 2006
856 4 0 $u http://pqdd.sinica.edu.tw/twdaoapp/servlet/advanced?query=MR22221