Browsing Food Science Institute by Author "Chambers, Edgar, IV"

K-REx Repository

Browsing Food Science Institute by Author "Chambers, Edgar, IV"

Sort by: Order: Results:

  • Doan, Alisa R.; Chambers, Edgar, IV (2012-06-20)
    Success in the marketplace is the goal of every product launch. Knowing what data to collect before launching a product that could predict success would be valuable to companies. Thus, the objective of this study was to ...
  • Adhikari, Koushik; Dooley, Lauren; Chambers, Edgar, IV; Bhumiratana, Natnicha (2010-09-01)
    This study determined the sensory characteristics of ultrapasteurized (UP) lactose-free milk of different fat contents, and compared them with regular milk. Nine milk samples (six UP lactose-free and three regular) containing ...
  • Thompson, Kelly R.; Chambers, Delores H.; Chambers, Edgar, IV (2009-10-06)
    This study was conducted to define and compare sensory characteristics of high quality Italian gelati to ice creams produced in the United States. Trained descriptive sensory panelists evaluated gelato samples in Italy, ...
  • Cherdchu, P.; Chambers, Edgar, IV; Suwonsichon, T. (2013-07-29)
    Twenty soy sauce products were presented to two sensory panels, one in Thailand and one in the U.S. Both panels had extensive training conducting descriptive sensory studies. Neither group had tested soy sauce previously; ...
  • Luchsinger, S.E.; Kropf, Donald H.; Garc a Zepeda, C.M.; Marsden, James L.; Hunt, Melvin C.; Hollingsworth, M.E.; Stroda, Sally L.; Chambers, Edgar, IV; Kastner, Curtis L. (Kansas State University. Agricultural Experiment Station and Cooperative Extension Service, 2010-09-03)
    Irradiation had minimal effects on flavor and texture of frozen or chilled vacuum-packaged boneless beef steaks. A dose level of 3.5 kilograys (kGy) reduced beef aroma in chilled steaks. Irradiation did not influence internal ...
  • Luchsinger, S.E.; Kropf, Donald H.; Garc a Zepeda, C.M.; Marsden, James L.; Hunt, Melvin C.; Hollingsworth, M.E.; Stroda, Sally L.; Chambers, Edgar, IV; Kastner, Curtis L. (Kansas State University. Agricultural Experiment Station and Cooperative Extension Service, 2010-09-03)
    Irradiation did not influence bitter, bloody, burnt, chemical, fat-like, juiciness, liver-like, beef identity, metallic, rancid, sour, sweet, and toughness flavor/textural attributes, beef aroma, or off-odor in precooked ...
  • Luchsinger, S.E.; Kropf, Donald H.; Garc a Zepeda, C.M.; Marsden, James L.; Hunt, Melvin C.; Hollingsworth, M.E.; Stroda, Sally L.; Chambers, Edgar, IV; Kastner, Curtis L. (Kansas State University. Agricultural Experiment Station and Cooperative Extension Service, 2010-09-03)
    Irradiation of raw ground beef patties had minimal effects on flavor and aroma of patties after cooking. Oxidative rancidity increased when patties were irradiated in aerobic but not in vacuum packages. Irradiation of ...
  • Garcia, Jane Mertz; Chambers, Edgar, IV; Matta, Ziad; Clark, Megan (2008-05-27)
    This study reports the viscosity (thickness) of nectar- and honey-thick liquids measured at a typical serving temperature. Centipoise (cP) measurements were compared for three products (two starch and one gum-based thickener) ...
  • Lee, Jeehyun; Chambers, Delores H.; Chambers, Edgar, IV; Adhikari, Koushik; Yoon, Youngmo (2013-10-04)
    This study identifies and semi-quantifies aroma volatiles in brewed green tea samples. The objectives of this study were to identify using a gas chromatograph-mass spectrometer (GC-MS) paired with a headspace solid-phase ...

Search K-REx


Advanced Search

Browse

My Account








Center for the

Advancement of Digital

Scholarship

cads@k-state.edu