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Full-Text Articles in Life Sciences
Effects Of Three Emulsion Compositions On Taste Thresholds And Intensity Ratings Of Five Taste Compounds, J. E. Thurgood, Silvana Martini
Effects Of Three Emulsion Compositions On Taste Thresholds And Intensity Ratings Of Five Taste Compounds, J. E. Thurgood, Silvana Martini
Nutrition, Dietetics, and Food Sciences Faculty Publications
This study assessed the effects of three emulsified systems on taste thresholds and the near-threshold taste intensities of the five tastes (sweet, sour, salty, bitter and umami). Emulsions were formulated with different lipid chemical compositions. Lipid addition in an emulsified form significantly increased thresholds for sour and bitter tastes produced by citric acid and quinine hydrochloride, respectively. No significant differences were found in the threshold levels in emulsions formulated with different lipids for the five tastes evaluated. In general, for the same tastant concentration, taste intensities for sour and bitter tastes were lower in emulsions compared with the aqueous solutions, …
Nutrition And Health Paraprofessional Certification, D. Christofferson, Heidi Leblanc, Nedra K. Christensen, M. Bunch
Nutrition And Health Paraprofessional Certification, D. Christofferson, Heidi Leblanc, Nedra K. Christensen, M. Bunch
Nutrition, Dietetics, and Food Sciences Faculty Publications
Online basic nutrition certification program based on national paraprofessional core competencies designed to increase paraprofessional knowledge, increase confidence, and overcome training barriers of programming time and travel expenses.
Altering Functional Properties Of Fats Using Power Ultrasound, A. H. Suzuki, J. Lee, S. G. Padilla, Silvana Martini
Altering Functional Properties Of Fats Using Power Ultrasound, A. H. Suzuki, J. Lee, S. G. Padilla, Silvana Martini
Nutrition, Dietetics, and Food Sciences Faculty Publications
Ultrasound has been used for the last 50 y in different processing applications. Depending on the power and frequency of the sound waves, ultrasound techniques can be classified in different categories. Low-intensity ultrasound uses high frequencies in the range of 100 kHz to 10 MHz and is mostly used for therapeutic purpose (frequencies between 1 and 10 MHz) and to passively monitor the characteristics of materials (frequencies between 100 kHz and 10 MHz). High-intensity ultrasound (HIU), on the other hand, uses lower frequencies in the range of 20 to 100 kHz and it is commonly used for cleaning, disrupting, and …
Dvd Multimedia Nutrition Education Curriculum For Self-Study, J. Tawzer, Heidi Leblanc, Nedra K. Christensen, Janet Anderson, Jennie Murri
Dvd Multimedia Nutrition Education Curriculum For Self-Study, J. Tawzer, Heidi Leblanc, Nedra K. Christensen, Janet Anderson, Jennie Murri
Nutrition, Dietetics, and Food Sciences Faculty Publications
The State of Utah has one of the highest food insecurity rates in the nation. It is ranked in the top 4% in the nation of being food insecure and 34% of the state is considered low-income, defined as at or below 185% of poverty level (LeBlanc, Christofferson, & Christensen, 2008). These trends place Utah’s low-income population at increased risk of obesity and chronic disease. The Center of Hunger and Poverty reported a high rate of obesity among low-income individuals, with hunger, poverty, and obesity frequently occurring at the same time (USDA, 2009). With limited income, quantity is often more …