Zobrazeno 1 - 10 of 17 pro vyhledávání: '"R. M. Pangborn"'
1
COMPARISON OF TIME-INTENSITY WITH CATEGORY SCALING OF BITTERNESS OF ISO-α-ACIDS IN MODEL SYSTEMS AND IN BEER*
Autor: J. F. Yamashita, M. J. Lewis, R. M. Pangborn
Publikováno v: Journal of the Institute of Brewing. 89:349-355
A 17-point non-numerical category scale indicated a direct, linear relationship between average perceived bitterness and concentration of iso-α-acids in water and in a commercial lager. Time-intensity (T-I) tracings yielded additional information: t
Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::d3f4ba1adde453c7bcae3899b135c625
https://doi.org/10.1002/j.2050-0416.1983.tb04201.x
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2
Effect of dietary sodium restriction on taste responses to sodium chloride: a longitudinal study
Autor: M F Ferrell, B Laing, C A Blais, R J Prineas, R M Pangborn, N O Borhani
Publikováno v: The American Journal of Clinical Nutrition. 44:232-243
Normotensive adults on low-sodium, weight-loss, and control diets recorded preferences and perceived saltiness for sodium chloride (NaCl) added to cream soup at intervals over 1 yr. Reduction in sodium intake and excretion accompanied a shift in pref
Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::7de50ce3404739be698b49885000ba5c
https://doi.org/10.1093/ajcn/44.2.232
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5
Gustatory responses to anomeric sugars
Autor: R. M. Pangborn, R. B. Chrisp
Publikováno v: Experientia. 22:612-615
Es wurden quantitative und qualitative Geschmacksvergleiche zwischen frisch zubereiteten und ins Gleichgewicht gebrachten Losungen von Fruchtzucker, Mannose, Malzzucker, Xylose und Rhamnose angestellt. Erfahrene Versuchspersonen stellten in bestimmte
Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::44c481c5d608fe80f1a69b93867744d9
https://doi.org/10.1007/bf01895285
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7
Influence of Controlled Atmosphere Storage on Quality of Canned Apricots1
Autor: L. L. Claypool, R. M. Pangborn
Publikováno v: Journal of the American Society for Horticultural Science. 97:636-638
‘Blenheim’ and ‘Tilton’ apricots were stored under several CA conditions at 0°C and in air storage at −1°C. Loss in acidity with time in storage was more rapid in air than in CA. Oxygen level seemed more important than CO2 in influencing
Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::eb827973f358097b41ddb828353c541c
https://doi.org/10.21273/jashs.97.5.636
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8
Sensory Analysis as an Analytical Laboratory Tool in Food Research
Autor: R. M. Pangborn
Publikováno v: Modern Methods of Food Analysis ISBN: 9789401173810
The field of analytical measurement of the sensory attributes of foods and other consumer products remains in a state of prolonged adolescence. Although long recognized as an essential step in ingredient testing, product formulation, quality assessme
Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::78ad71f18f79d9a9d7a4b9aa38fdc5bc
https://doi.org/10.1007/978-94-011-7379-7_11
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10
Selected Factors Influencing Sensory Perception of Sweetness
Autor: R. M. Pangborn
Publikováno v: Sweetness ISBN: 9781447114314
Taste interactions have long interested psychologists, physiologists, and food scientists because the phenomena are stumbling blocks that must be considered before a functional theory of taste perception can be evolved (Gregson 1968).
Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::a2d528eb961d4e38665d7c788e714f79
https://doi.org/10.1007/978-1-4471-1429-1_4
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