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

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

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  • Chambers, Edgar, IV; Koppel, Kadri (2013-07-09)
    Attempts to relate sensory analysis data to specific chemicals such as volatile compounds have been frequent. Often these associations are difficult to interpret or are weak in nature. Although some difficulties may relate ...
  • Di Donfrancesco, Brizio; Guzman, N. Gutierrez; Chambers, Edgar, IV (2014-11-03)
    Sensory profiles of thirteen coffee samples from the Huila Region, Colombia, were evaluated using two different sensory panels, a highly trained descriptive sensory panel and a group of certified coffee cuppers. The trained ...
  • Oupadissakoon, Gaewalin; Chambers, Delores H.; Chambers, Edgar, IV (2009-10-06)
    Shelf-stable milk, also known as ultra-high temperature (UHT) milk is the most common form of milk in many parts of the world. This study compared the differences in flavor and texture of 37 commercially available UHT and ...
  • Di Donfrancesco, Brizio; Koppel, Kadri; Swaney-Stueve, Marianne; Chambers, Edgar, IV (2014-08-08)
    The objectives of this study were to compare the acceptance of different dry dog food products by consumers, determine consumer clusters for acceptance, and identify the characteristics of dog food that drive consumer ...
  • Luchsinger, S.E.; Garcia Zepeda, C.M.; Chambers, Edgar, IV; Hollingsworth, M.E.; Hunt, Melvin C.; Marsden, James L.; Stroda, Sally L.; Rubio Canas, E.J.; Kastner, Curtis L.; Kuecker, W.G.; Mata, T.; Kropf, Donald H. (Kansas State University. Agricultural Experiment Station and Cooperative Extension Service, 2010-03-12)
    Acceptance of irradiated, chilled, boneless, pork chops and nonirradiated controls by consumers was not different. Coupled with consumer concerns about food safety and well-documented improvement in consumer attitudes about ...
  • Koppel, Kadri; Chambers, Edgar, IV; Vázquez-Araújo, Laura; Timberg, Loreida; Carbonell-Barrachina, Ángel; Suwonsichon, Suntaree (2014-04-17)
    The objective of this study was to compare acceptance of different flavor combinations across countries, determine consumer clusters across countries and identify drivers of liking for a healthy product (pomegranate juice). ...
  • Luchsinger, S.E.; Garcia Zepeda, C.M.; Chambers, Edgar, IV; Hollingsworth, M.E.; Hunt, Melvin C.; Marsden, James L.; Stroda, Sally L.; Rubio Canas, E.J.; Kastner, Curtis L.; Kuecker, W.G.; Mata, T.; Kropf, Donald H. (Kansas State University. Agricultural Experiment Station and Cooperative Extension Service, 2010-03-12)
    Irradiation and vacuum-packaging caused a more intense and stable red color in boneless pork chops. Irradiation up to 2.5 kGy increased cooked internal redness in chilled chops. Oxidative rancidity was greater in aerobic ...
  • Yancey, E.J.; Dobbels, T.E.; Katasanidis, E.; Dikeman, Michael E.; Chambers, Edgar, IV (Kansas State University. Agricultural Experiment Station and Cooperative Extension Service, 2010-08-23)
    Two groups of grain-finished, crossbred Charolais steers were utilized to determine the effects of post-bleeding vascular infusion on dressing percentages, USDA quality and yield grades, Warner-Bratzler shear force ...
  • Yancey, E.J.; Dikeman, Michael E.; Smith, J. Scott; Hachmeister, K.A.; Chambers, Edgar, IV; Gadgil, P.; Milliken, George A.; Dressler, E. (Kansas State University. Agricultural Experiment Station and Cooperative Extension Service, 2010-08-04)
    Infraspinatus (top blade), gluteus medius (top sirloin), and psoas major (tenderloin) steaks were obtained from A- and B-maturity carcasses that had either a high (≥ 6.0) or normal (≤ 5.7) pH, and either slight or ...
  • Bell, Brandon; Adhikari, Koushik; Chambers, Edgar, IV; Cherdchu, Panat (2011-10-07)
    Purpose – The main purpose of the study was to determine the awareness towards ethnic foods made with traditional spices among U.S. and Thai consumers. Design/methodology/approach – Data on the awareness and use of ethnic ...
  • Otremba, M.M.; Chambers, Edgar, IV; Dikeman, Michael E.; Milliken, George A.; Stroda, Sally L.; Unruh, John A. (Kansas State University. Agricultural Experiment Station and Cooperative Extension Service, 2010-08-23)
    his study examined interrelationships among Warner-Bratzler shear force (WBSF), evaluation by a highly trained descriptive-texture- profile (DTP) sensory panel, and evaluation by a trained descriptive attribute ...
  • Bhumiratana, Natnicha; Adhikari, Koushik; Chambers, Edgar, IV (2011-10-10)
    This study investigated the impact of degree of roasting, grinding, and brewing on the evolution of coffee aroma in green coffee beans from Ethiopia, Hawaii, and El Salvador. Using a highly-trained descriptive panel, 15 ...
  • Yancey, E.J.; Dikeman, Michael E.; Hachmeister, K.A.; Chambers, Edgar, IV; Milliken, George A.; Dressler, E. (Kansas State University. Agricultural Experiment Station and Cooperative Extension Service, 2010-08-04)
    The infraspinatus muscle (top blade) from the chuck clod, the gluteus medius muscle (top sirloin) from the sirloin, and the psoas major muscle (tenderloin) from the loin were obtained from 140 A- and B-maturity ...
  • Luchsinger, S.E.; Garcia Zepeda, C.M.; Chambers, Edgar, IV; Hollingsworth, M.E.; Hunt, Melvin C.; Marsden, James L.; Stroda, Sally L.; Rubio Canas, E.J.; Kastner, Curtis L.; Kuecker, W.G.; Mata, T.; Kropf, Donald H. (Kansas State University. Agricultural Experiment Station and Cooperative Extension Service, 2010-03-12)
    Irradiation and irradiation source had little to no effect on flavor and aroma of boneless pork chops, either frozen or chilled. Coupled with consumer concerns about food safety and well-documented improvement in consumer ...
  • Yancey, E.J.; Dikeman, Michael E.; Hachmeister, K.A.; Chambers, Edgar, IV; Milliken, George A.; Westcott, E. (Kansas State University. Agricultural Experiment Station and Cooperative Extension Service, 2010-08-04)
    The infraspinatus muscle (top blade steak) from the chuck clod, the gluteus medius muscle (top sirloin steak) from the sirloin, and the psoas major muscle (tenderloin steak) from the loin were obtained from A- and B-maturity ...
  • Chambers, Delores H.; Chambers, Edgar, IV; Johnson, Dallas (Worshipful Company of Cooks Research Centre, 2009-12-04)
    Intensities of 30 flavor attributes were measured for 42 cheeses. Rated intensities of flavor characteristics generally fell in the low to moderate range for all cheeses. Some of the flavor characteristics (dairy fat, ...
  • Godwin, S.; Maughan, Curtis; Chambers, Edgar, IV
    Many consumers do not follow recommended food safety practices for cooking egg dishes, such as pies, quiches, and casseroles, potentially leading to foodborne illnesses such as Salmonellosis. The United States Department ...
  • Sun, Chen; Koppel, Kadri; Chambers, Edgar, IV (2014-06-24)
    OBJECTIVE: The objective of this study was to develop an initial lexicon for sensory properties of nail polish and to validate this lexicon using a descriptive analysis study of selected samples. METHODS: Seventeen ...
  • Lund, Annelise; Garcia, Jane Mertz; Chambers, Edgar, IV (2013-09-26)
    Purpose: Preparing modified liquids to a target level of consistency as specified by the speech-language pathologist is critical to service delivery. This study explored the value of line spread testing (distance a liquid ...
  • Chambers, Delores H.; Phan, Uyen T. X.; Chanadang, Sirichat; Maughan, Curtis; Sanchez, Karolina; Di Donfrancesco, Brizio; Gomez, David; Higa, Federica; Li, Han; Chambers, Edgar, IV; Esen, E.
    Several studies in different countries have been conducted to investigate factors affecting food choices. The objective of this study was to understand the motivations of specific food and beverage choices for different ...

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