Search Results - "Piggott, John R"

High-pressure processing and water-holding capacity of fresh and cold-smoked salmon ( Salmo salar) by Lakshmanan, R., Parkinson, John A., Piggott, John R.

“…The influence of high pressure on the water-holding capacity (WHC) of fresh and cold-smoked salmon (CSS) was investigated up to a pressure level of 200 MPa at…”
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Flavour in sourdough breads: a review by Salim-ur-Rehman, Paterson, Alistair, Piggott, John R.

“…Flavour compounds are key elements for consumer acceptance and product identification in bread. One category of speciality breads, the sourdoughs have a…”
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Sensory quality in retailed organic, free range and corn-fed chicken breast by Jahan, Kishowar, Paterson, Alistair, Piggott, John R.

“…Discriminations between organic, free-range, corn-fed, and conventional retailed chicken breasts (20) were explored using free choice and conventional…”
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Headspace concentrations of ethyl esters at different alcoholic strengths by Conner, J.M, Birkmyre, L, Paterson, A, Piggott, J.R

“…Ester concentrations in the headspace influence the aroma character of alcoholic drinks. Activity coefficients for esters showed log-linear decreases as…”
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Sensory profile and acceptability of traditional and double-distilled cachaça aged in oak casks by Rota, Michelle Boesso, Piggott, John R., Faria, João Bosco

“…Distillation is an important step to obtain a beverage of good quality, because it separates, selects and concentrates the components of the wine, as well as…”
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Influence of high-pressure processing (HPP) on physico-chemical properties of fresh cheese by Okpala, Charles O.R., Piggott, John R., Schaschke, Carl J.

“…Freshly prepared rennet-coagulated soft cheese was high-pressure (HP) treated at up to 291 MPa and 29 min and using a full 2-factor central composite design of…”
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Sensory profiling of aroma in Greek dry red wines using rank-rating and monadic scoring related to headspace composition by Koussissi, Elisabeth, Paterson, Alistair, Piggott, John R

“…Rank-rating and monadic scoring were compared in profiling sensory aroma character of 27 Greek dry red wines with 16 attributes. In parallel wine headspace…”
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Dynamic methods of sensory analysis by Dijksterhuis, Garmt B., Piggott, John R.

“…Human perception systems are generally geared towards detecting change. Constant stimulation is of low survival value, hence uninteresting. Most sensory…”
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Relationships of sweetness in lager to selected volatile congeners by Techakriengkrai, I, Paterson, A, Piggott, J.R

“…ABSTRACT Lager is generally brewed to minimise the final sugar content but despite this can have sweet characters. Such flavour notes have been ascribed to…”
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Effect of Potassium Bitartrate, (+)-Catechin and Wood Extracts on the Volatility of Ethyl Hexanaote and Octanal in Ethanol/Water Solutions by Escalona, Hector, Homman-Ludiye, Meryem, Piggott, John R., Paterson, Alistair

“…The volatility of wine aroma compounds can be affected by other components in solution. The aim of this work was to determine whether potassium bitartrate,…”
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Effects of high-pressure processing on proteolytic enzymes and proteins in cold-smoked salmon during refrigerated storage by Lakshmanan, R., Patterson, Margaret F., Piggott, John R.

“…The present paper describes the effects of high-pressure processing on the activity of proteolytic enzymes in cold-smoked salmon and enzyme extracts for…”
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Potential applications of high pressure for improvement in salmon quality by Lakshmanan, R, Piggott, John R, Paterson, Alistair

“…Cold-smoked salmon is an important value added, ready-to-eat food. Quality issues associated with cold-smoked salmon are examined. Effects of smoking, drying,…”
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Quality of vacuum packed cold-smoked salmon during refrigerated storage as affected by high-pressure processing by Lakshmanan, R, Miskin, D, Piggott, J.R

“…Effects of high pressure on the shelf life of vacuum-packed cold-smoked salmon during refrigerated storage were analysed with respect to changes associated…”
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Cheddar cheese texture related to salt release during chewing, measured by conductivity: preliminary study by Jack, F.R. (University of Strathclyde, Glasgow, Scotland, UK.), Piggott, J.R, Paterson, A

“…ABSTRACT Salt is dispersed throughout the matrix of Cheddar cheese. We hypothesized that the manner in which salt is released into the mouth during chewing may…”
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Interactions between Ethyl Esters and Aroma Compounds in Model Spirit Solutions by Conner, John M, Paterson, Alistair, Piggott, John R

“…Activities of alcohols and long-chain aldehydes in 23% ethanol were found to be additive with esters, and limits of solubility were similar. Where the…”
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A study on the colour and sensory attributes of high-hydrostatic-pressure jams as compared with traditional jams by Gimenez, Jérôme, Kajda, Paul, Margomenou, Lila, Piggott, John R, Zabetakis, Ioannis

“…Four strawberry jams were made by high‐hydrostatic‐pressure treatment at 200, 400, 600 and 800 MPa. A traditional (heat‐processed) strawberry jam was…”
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Optimisation of flours for chapatti preparation using a mixture design by Rehman, S.U, Paterson, A, Piggott, J.R

“…A mixture design was evaluated for the preparation of composite chapatti flours from two wheat cultivars, Mercia and Galahad, as single cultivars did not yield…”
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Chapatti quality from British wheat cultivar flours by Rehman, Salim-ur, Alistair Paterson, Piggott, John R.

“…The aim was to study wheat flour parameters relevant to suitability for production of chapattis, made from British wheat cultivars. Wholemeal flours from eight…”
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Sensory flavour discrimination of Greek dry red wines by Koussissi, Elisabeth, Paterson, Alistair, Piggott, John R

“…Aroma (16) and oral (17)—flavour by mouth, after‐taste and mouthfeel—attributes were separately profiled in 27 Greek red wines, products of single Greek…”
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Preparation and evaluation of pizza cheese made from blend of vetch-bovine milk by Salim-ur-Rehman, Piggott, John R, Ahmad, Muhammad Mushtaq, Hussain, Sarfraz, Ahmad, Nasir, Owusu-Darko, Patricia

“…The objective of the study was to develop vetch-bovine milk (VBM) pizza cheese low in animal fat and its acceptability was determined through physico-chemical,…”
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