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Kwaliteit van voeding en meer specifiek dat van fruit wordt bepaald door organoleptische en nutritionele parameters zoals textuur, uitzicht, aroma, smaak, aanwezigheid van vitaminen… Al deze parameters beïnvloeden de appreciatie en bijgevolg ook het koopgedrag van de consument. Snelle analysetechnieken voor de bepaling van de diverse parameters zijn dan ook onontbeerlijk om fruit van voldoende kwaliteit aan te bieden of om de kwaliteit ervan te bepalen gedurende de bewaring. In dit proefschrift wordt dieper ingegaan op de laatste twee genoemde aspecten van fruitkwaliteit, namelijk smaak en de nutritionele waarde. Bio-analytische methoden hebben een groot potentieel voor de snelle, selectieve en nauwkeurige kwantificatie van heel wat van deze componenten. De hoofddoelstelling van dit werk was daarom de ontwikkeling van snelle en betrouwbare (semi-) automatische enzymatische methoden voor de belangrijkste smaakcomponenten (suikers en zuren) en ascorbinezuur als een belangrijke nutritionele parameter in fruit. Enzymatische methoden, gebaseerd op spectrofotometrie, voor de kwantificatie van deze componenten werden geminiaturiseerd in de openingen van een microtiterplaat (waardoor het analysevolume aanzienlijk daalt), en gevalideerd met een referentietechniek. Drie methoden voor de kwantificatie van ascorbinezuur werden met elkaar vergeleken. Voor deze component werd ook onderzocht of het gebruik van een alternatief uitleesmechanisme, gebaseerd op warmtedetectie, betere resultaten opleverde dan de onderzochte spectrofotometrische methoden. Naast geminiaturiseerde ‘batch’-systemen werden ook doorstroomsystemen ontworpen voor de kwantificatie van glucose. Eerst werd zo’n systeem mathematisch gemodelleerd om na te gaan wat de invloed is van bepaalde operationele en systeem parameters op het reactiesignaal. Het snelheidsprofiel bleek hier een belangrijke factor te zijn. Het ideale snelheidsprofiel kan relatief gemakkelijk bekomen worden in een ‘lab-on-a-chip’ systeem bestaande uit microkanalen wanneer de stroming aangedreven wordt met elektrokinetiek. Daarom werd een enzymatische methode voor glucose geïmplementeerd in een dergelijk systeem als een ‘proof-of-principle’ studie. De resultaten toonden aan dat een dergelijke implementatie mogelijk is, hoewel een verdere optimalisatie nodig is om tot meer nauwkeurige resultaten te komen.
Academic collection --- 631.56 --- 543.92 --- 641.018 --- 631.576.2 --- Preparation of produce. Treatment after harvesting. Postharvest --- Sensory reactions. Organoleptic testing. Characteristic smell, taste, texture --- Food quality. Quality of foodstuffs --- Whole fruits and nuts --- Theses --- 631.576.2 Whole fruits and nuts --- 543.92 Sensory reactions. Organoleptic testing. Characteristic smell, taste, texture --- 631.56 Preparation of produce. Treatment after harvesting. Postharvest
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Exploring theory and applications, Sensory Evaluation Techniques describes the planning and administration of sensory evaluation tests as well as how to measure and report results. This fourth edition features revisions of all chapters and updated references to reflect the latest information on sensory tests and statistical methods of analysis. It includes new coverage of Thurstonian Scaling, the Spectrum method, the exploration of consumer needs, and preference mapping. The book also contains an appendix on spectrum references simplified for foods. With numerous examples and sample tests, this text remains essential for food product development, quality control, and assurance personnel.
543.92 --- 57.088.1 --- 612.821.8 --- Sensory reactions. Organoleptic testing. Characteristic smell, taste, texture --- Methods for analysis and estimation --- The senses in general. Theories of perception --- Sensory evaluation. --- Agrotechnology and Food Sciences. Food Sciences --- Sensory Sciences --- Sensory Sciences. --- 612.821.8 The senses in general. Theories of perception --- 57.088.1 Methods for analysis and estimation --- 543.92 Sensory reactions. Organoleptic testing. Characteristic smell, taste, texture --- Sensory evaluation --- Assessment, Sensory --- Materials --- Sensory assessment --- Evaluation
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543.92 --- 641.1 --- 57.087.1 --- Sensory reactions. Organoleptic testing. Characteristic smell, taste, texture --- Foodstuffs from the point of view of properties. Nutritional value --- Biometry. Statistical study and treatment of biological data --- Social Sciences and Humanities. Economics --- Economic Sectors --- Industrial Sector --- Food Industry --- Food Industry. --- 57.087.1 Biometry. Statistical study and treatment of biological data --- 641.1 Foodstuffs from the point of view of properties. Nutritional value --- 543.92 Sensory reactions. Organoleptic testing. Characteristic smell, taste, texture
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543.92 --- 664.017 --- 641.1 --- 519.242 --- Sensory reactions. Organoleptic testing. Characteristic smell, taste, texture --- Properties of preserved foods and foodstuffs. Food quality --- Foodstuffs from the point of view of properties. Nutritional value --- Experimental design. Optimal designs. Block designs --- 519.242 Experimental design. Optimal designs. Block designs --- 641.1 Foodstuffs from the point of view of properties. Nutritional value --- 664.017 Properties of preserved foods and foodstuffs. Food quality --- 543.92 Sensory reactions. Organoleptic testing. Characteristic smell, taste, texture
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636.084 --- 636.085 --- 543.92 --- 591.13 --- Food texture --- -Mastication --- -Oral habits --- -Mouth habits --- Oral motor behavior --- Drinking behavior --- Food habits --- Habit --- Mouth --- Chewing --- Digestion --- Oral habits --- Food --- Texture of food --- Feeding of animals --- Feedstuffs, fodder in general --- Sensory reactions. Organoleptic testing. Characteristic smell, taste, texture --- Nutrition. Inanition --- Congresses --- Texture --- Mastication --- Agrotechnology and Food Sciences. Food Sciences --- Congresses. --- Food Physics --- -Feeding of animals --- Food Physics. --- 591.13 Nutrition. Inanition --- 543.92 Sensory reactions. Organoleptic testing. Characteristic smell, taste, texture --- 636.085 Feedstuffs, fodder in general --- 636.084 Feeding of animals --- -591.13 Nutrition. Inanition --- Mouth habits
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Solanum --- Variété --- Varieties --- Résistance aux maladies --- Disease resistance --- Résistance aux organismes nuisibles --- Pest resistance --- Code génétique --- genetic code --- Marqueur génétique --- genetic markers --- 633.491 --- 582.951.4 --- 631.523.86 --- Potato. Solanum tuberosum --- Solanaceae. Nightshades. Deadly nightshade (belladonna). Henbane. Paprika. Capsicum (hot peppers, chilies). Tomato. Potato. Thorn-apple. Nicotiana (tobacco). Petunia --- Breeding for resistance to diseases and pests --- Theses --- 631.523.86 Breeding for resistance to diseases and pests --- 582.951.4 Solanaceae. Nightshades. Deadly nightshade (belladonna). Henbane. Paprika. Capsicum (hot peppers, chilies). Tomato. Potato. Thorn-apple. Nicotiana (tobacco). Petunia --- 633.491 Potato. Solanum tuberosum --- 543.92 --- 543.544 --- 612.86 --- 664.017 --- 664.017 Properties of preserved foods and foodstuffs. Food quality --- Properties of preserved foods and foodstuffs. Food quality --- 612.86 Smell (olfaction) --- Smell (olfaction) --- 543.544 Chromatographic analysis. Chromatography --- Chromatographic analysis. Chromatography --- 543.92 Sensory reactions. Organoleptic testing. Characteristic smell, taste, texture --- Sensory reactions. Organoleptic testing. Characteristic smell, taste, texture --- Solanum Stoloniferum --- Solanum Bulbocastanum
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Geurhinder --- 504.75 --- geur --- 628.52 --- 628.321 --- 699.87 --- 614.718 --- 543.92 --- $?$8/87 --- 504.3.054 --- 614.74 --- 616.71/.73 --- #A9206A --- gasvormige poluenten --- geurhinder --- lucht --- meettechnieken --- reuk --- Measures against industrial fumes, effluvia, smells, odours --- Odour control --- Protection against various toxic, noxious and biological effects. Against poisonous gases, fumes. Against dust. Against biodeterioration, microorganisms, fungi. Rot-proofing. Against pests, vermin, insects etc. --- Smells. Effluvia. Noxious emanations. Miasmas --- Sensory reactions. Organoleptic testing. Characteristic smell, taste, texture --- Environmental Pollution. --- 543.92 Sensory reactions. Organoleptic testing. Characteristic smell, taste, texture --- 614.718 Smells. Effluvia. Noxious emanations. Miasmas --- 699.87 Protection against various toxic, noxious and biological effects. Against poisonous gases, fumes. Against dust. Against biodeterioration, microorganisms, fungi. Rot-proofing. Against pests, vermin, insects etc. --- 628.321 Odour control --- 628.52 Measures against industrial fumes, effluvia, smells, odours --- #KVIV --- 351.777 --- 614.7 --- analytische chemie (scheikunde) --- atmosfeer --- leefmilieu --- luchtverontreiniging --- milieu --- milieu - leefmilieu - milieubeleid (zie ook 712) - duurzame ontwikkeling --- Air pollution. Air purification --- toegepast wetenschappelijk onderzoek --- Environmental Sciences and Forestry. Environmental Management --- Odor Control. --- Air Pollution.
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