Search results for: Caramel Rodger

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Rodger</title> <meta name="description" content="Search results for: Caramel Rodger"> <meta name="keywords" content="Caramel Rodger"> <meta name="viewport" content="width=device-width, initial-scale=1, minimum-scale=1, maximum-scale=1, user-scalable=no"> <meta charset="utf-8"> <link href="https://cdn.waset.org/favicon.ico" type="image/x-icon" rel="shortcut icon"> <link href="https://cdn.waset.org/static/plugins/bootstrap-4.2.1/css/bootstrap.min.css" rel="stylesheet"> <link href="https://cdn.waset.org/static/plugins/fontawesome/css/all.min.css" rel="stylesheet"> <link href="https://cdn.waset.org/static/css/site.css?v=150220211555" rel="stylesheet"> </head> <body> <header> <div class="container"> <nav class="navbar navbar-expand-lg navbar-light"> <a class="navbar-brand" href="https://waset.org"> <img src="https://cdn.waset.org/static/images/wasetc.png" alt="Open Science Research Excellence" title="Open Science Research Excellence" /> </a> <button class="d-block d-lg-none navbar-toggler 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id="custom-search-input"> <div class="input-group"> <i class="fas fa-search"></i> <input type="text" class="search-query" name="q" placeholder="Author, Title, Abstract, Keywords" value="Caramel Rodger"> <input type="submit" class="btn_search" value="Search"> </div> </div> </form> </div> </div> <div class="row mt-3"> <div class="col-sm-3"> <div class="card"> <div class="card-body"><strong>Commenced</strong> in January 2007</div> </div> </div> <div class="col-sm-3"> <div class="card"> <div class="card-body"><strong>Frequency:</strong> Monthly</div> </div> </div> <div class="col-sm-3"> <div class="card"> <div class="card-body"><strong>Edition:</strong> International</div> </div> </div> <div class="col-sm-3"> <div class="card"> <div class="card-body"><strong>Paper Count:</strong> 4</div> </div> </div> </div> <h1 class="mt-3 mb-3 text-center" style="font-size:1.6rem;">Search results for: Caramel Rodger</h1> <div class="card paper-listing mb-3 mt-3"> <h5 class="card-header" style="font-size:.9rem"><span class="badge badge-info">4</span> Personality Across Different Castes: A Quantitative Study of Three Castes</h5> <div class="card-body"> <p class="card-text"><strong>Authors:</strong> <a href="https://publications.waset.org/abstracts/search?q=Huma%20Aly">Huma Aly</a>, <a href="https://publications.waset.org/abstracts/search?q=Caramel%20Rodger"> Caramel Rodger</a>, <a href="https://publications.waset.org/abstracts/search?q=Saman%20Zafar"> Saman Zafar</a> </p> <p class="card-text"><strong>Abstract:</strong></p> The present study explored the role of caste system in determining and understanding various personality characteristics related to different castes. It analyzed various personality characteristics of Arains, Jutts and Sheikhs caste of Pakistan. Reasons for the emphasis on within caste marriage in relation to personality characteristics were identified. In the present study a sample of 200 unmarried students were taken from different institutes of Lahore, Pakistan. 117 students were taken from Fast University and 83 from LUMS (Lahore University of Management and Sciences) on the basis of purposive and convenience sampling. 76 Arains, 59 Sheikhs and 65 Jutts were taken. Non-probability purposive sampling, quantitative research method, big five personality scale were used. Kruskal Wallis test was used as three independent groups were taken in the study. Results revealed various personality characteristics associated with different castes namely Arain, Jutts and Sheikhs. Individuals belonging to Jutts caste were reported to be high on being talkative, findings faults, doing thorough job, being depressed, reservedness, quarrelling, reliable, tensed, deep thinker, worrying a lot, imaginative, lazy, inventive, assertive, cold aloof, preserved and rude. Arains were reported to be original, helpful, careless,relaxed, curious, enthusiastic, forgiving, quiet, trusting, moody, shy, retaining anger, routinely working, planners, nervous, playing with ideas, artistic, cooperative, easily distracted and sophisticated. Lastly, Sheikhs were reported to be energetic, disorganized, stable. This study will play a significant part in changing the traditional viewpoint of majority of elders of our society who still have immense association with the caste they belong to. <p class="card-text"><strong>Keywords:</strong> <a href="https://publications.waset.org/abstracts/search?q=castes" title="castes">castes</a>, <a href="https://publications.waset.org/abstracts/search?q=personality" title=" personality"> personality</a>, <a href="https://publications.waset.org/abstracts/search?q=Arains" title=" Arains"> Arains</a>, <a href="https://publications.waset.org/abstracts/search?q=Jutts" title=" Jutts"> Jutts</a>, <a href="https://publications.waset.org/abstracts/search?q=Sheikhs" title=" Sheikhs"> Sheikhs</a>, <a href="https://publications.waset.org/abstracts/search?q=Pakistan" title=" Pakistan"> Pakistan</a> </p> <a href="https://publications.waset.org/abstracts/4862/personality-across-different-castes-a-quantitative-study-of-three-castes" class="btn btn-primary btn-sm">Procedia</a> <a href="https://publications.waset.org/abstracts/4862.pdf" target="_blank" class="btn btn-primary btn-sm">PDF</a> <span class="bg-info text-light px-1 py-1 float-right rounded"> Downloads <span class="badge badge-light">264</span> </span> </div> </div> <div class="card paper-listing mb-3 mt-3"> <h5 class="card-header" style="font-size:.9rem"><span class="badge badge-info">3</span> Effects of Temperature and Cysteine Addition on Formation of Flavor from Maillard Reaction Using Xylose and Rapeseed Meal Peptide</h5> <div class="card-body"> <p class="card-text"><strong>Authors:</strong> <a href="https://publications.waset.org/abstracts/search?q=Zuoyong%20Zhang">Zuoyong Zhang</a>, <a href="https://publications.waset.org/abstracts/search?q=Min%20Yu"> Min Yu</a>, <a href="https://publications.waset.org/abstracts/search?q=Jinlong%20Zhao"> Jinlong Zhao</a>, <a href="https://publications.waset.org/abstracts/search?q=Shudong%20He"> Shudong He</a> </p> <p class="card-text"><strong>Abstract:</strong></p> The Maillard reaction can produce the flavor enhancing substance through the chemical crosslinking between free amino group of the protein or polypeptide with the carbonyl of the reducing sugar. In this research, solutions of rapeseed meal peptide and D-xylose with or without L-cysteine (RXC or RX) were heated over a range of temperatures (80-140 掳C) for 2 h. It was observed that RXs had a severe browning,while RXCs accompanied by more pH decrement with the temperature increasing. Then the correlation among data of quantitative sensory descriptive analysis, free amino acid (FAA) and GC鈥揗S of RXCs and RXs were analyzed using the partial least square regression method. Results suggested that the Maillard reaction product (MRPs) with cysteine formed at 120 掳C (RXC-120) had greater sensory properties especially meat-like flavor compared to other MRPs. Meanwhile, it revealed that glutamic and glycine not only had a positive contribution to meaty aroma but also showed a significant and positive influence on umami taste of RXs based on the FAA data. Moreover, the sulfur-containing compounds showed a significant positive correlation with the meat-like flavor of RXCs, while RXs depended on furans and nitrogenous-containing compounds with more caramel-like flavor. Therefore, a MRP with strong meaty flavor could be obtained at 120 掳C by addition of cysteine. <p class="card-text"><strong>Keywords:</strong> <a href="https://publications.waset.org/abstracts/search?q=rapeseed%20meal" title="rapeseed meal">rapeseed meal</a>, <a href="https://publications.waset.org/abstracts/search?q=Maillard%20reaction" title=" Maillard reaction"> Maillard reaction</a>, <a href="https://publications.waset.org/abstracts/search?q=sensory%20characteristics" title=" sensory characteristics"> sensory characteristics</a>, <a href="https://publications.waset.org/abstracts/search?q=FAA" title=" FAA"> FAA</a>, <a href="https://publications.waset.org/abstracts/search?q=GC%E2%80%93MS" title=" GC鈥揗S"> GC鈥揗S</a>, <a href="https://publications.waset.org/abstracts/search?q=partial%20least%20square%20regression" title=" partial least square regression"> partial least square regression</a> </p> <a href="https://publications.waset.org/abstracts/74213/effects-of-temperature-and-cysteine-addition-on-formation-of-flavor-from-maillard-reaction-using-xylose-and-rapeseed-meal-peptide" class="btn btn-primary btn-sm">Procedia</a> <a href="https://publications.waset.org/abstracts/74213.pdf" target="_blank" class="btn btn-primary btn-sm">PDF</a> <span class="bg-info text-light px-1 py-1 float-right rounded"> Downloads <span class="badge badge-light">267</span> </span> </div> </div> <div class="card paper-listing mb-3 mt-3"> <h5 class="card-header" style="font-size:.9rem"><span class="badge badge-info">2</span> Volatile Compounds and Sensory Characteristics of Herbal Teas and Bush Tea Blends with Selected Herbal Teas South Africa</h5> <div class="card-body"> <p class="card-text"><strong>Authors:</strong> <a href="https://publications.waset.org/abstracts/search?q=Florence%20Malongane">Florence Malongane</a>, <a href="https://publications.waset.org/abstracts/search?q=Lyndy%20J.%20McGaw"> Lyndy J. McGaw</a>, <a href="https://publications.waset.org/abstracts/search?q=Legesse%20K.%20Debusho"> Legesse K. Debusho</a>, <a href="https://publications.waset.org/abstracts/search?q=Fhatuwani%20N.%20Mudau"> Fhatuwani N. Mudau</a> </p> <p class="card-text"><strong>Abstract:</strong></p> Rooibos (Aspalathus linearis (Burm.f.) R.Dahlgren), honeybush (Cyclopia Vent. species), bush tea (Athrixia phylicoides DC.) and special tea (Monsonia burkeana) are traditionally consumed herbal teas in South Africa. The volatile and sensory qualities of rooibos and honeybush tea have previously been described although there is a dearth of information regarding the sensory attributes and volatile compounds analysis of special tea and bush tea. The objective of this study was to describe the sensory properties, compare the differences in descriptive sensory analysis (DSA) and volatile compounds of bush tea, special, rooibos, honeybush and the blend of bush tea with special, honeybush and rooibos in a 1:1 ratio and subsequently to determine the influence of blending bush tea with other herbal teas. DSA was used to assess the sensory attributes of the teas while gas chromatography鈥搈ass spectrometry (GC-MS) was used to quantitatively determine the volatile components of the teas. Rooibos tea and honeybush tea had an overall sweet-caramel, honey-sweet, perfume floral and woody aroma with slight astringency, consistent with the taste and aftertaste attributes. In contrast, bush tea and special tea depicted green-cut grass, dry green herbal, cooked spinach aroma as well as taste and aftertaste characteristics. GC-MS analyses revealed that the seven tea samples had similar major volatiles, including 2-furanmethanol, 2-methoxy-4-vinylphenol, acetic acid, D-limonene terpene and phytol. Cluster analysis revealed that the sweet and woody flavour of honeybush and rooibos were ascribed to the presence of 谩-myrcene, phenylethyl alcohol, phytol and vanillin. The bitter, medicinal flavour attributes of special tea were attributed to (-)-carvone. Blending of bush tea with rooibos and honeybush tea toned down its aversive flavour components, typically the bitter, green-cut grass and herbal properties, thus minimising the possibility of consumer aversion. <p class="card-text"><strong>Keywords:</strong> <a href="https://publications.waset.org/abstracts/search?q=bush%20tea" title="bush tea">bush tea</a>, <a href="https://publications.waset.org/abstracts/search?q=rooibos%20tea" title=" rooibos tea"> rooibos tea</a>, <a href="https://publications.waset.org/abstracts/search?q=honeybush%20tea" title=" honeybush tea"> honeybush tea</a>, <a href="https://publications.waset.org/abstracts/search?q=sensory" title=" sensory"> sensory</a>, <a href="https://publications.waset.org/abstracts/search?q=volatile%20compounds" title=" volatile compounds"> volatile compounds</a> </p> <a href="https://publications.waset.org/abstracts/84160/volatile-compounds-and-sensory-characteristics-of-herbal-teas-and-bush-tea-blends-with-selected-herbal-teas-south-africa" class="btn btn-primary btn-sm">Procedia</a> <a href="https://publications.waset.org/abstracts/84160.pdf" target="_blank" class="btn btn-primary btn-sm">PDF</a> <span class="bg-info text-light px-1 py-1 float-right rounded"> Downloads <span class="badge badge-light">181</span> </span> </div> </div> <div class="card paper-listing mb-3 mt-3"> <h5 class="card-header" style="font-size:.9rem"><span class="badge badge-info">1</span> Key Aroma Compounds as Predictors of Pineapple Sensory Quality</h5> <div class="card-body"> <p class="card-text"><strong>Authors:</strong> <a href="https://publications.waset.org/abstracts/search?q=Jenson%20George">Jenson George</a>, <a href="https://publications.waset.org/abstracts/search?q=Thoa%20Nguyen"> Thoa Nguyen</a>, <a href="https://publications.waset.org/abstracts/search?q=Garth%20Sanewski"> Garth Sanewski</a>, <a href="https://publications.waset.org/abstracts/search?q=Craig%20Hardner"> Craig Hardner</a>, <a href="https://publications.waset.org/abstracts/search?q=Heather%20Eunice%20Smyth"> Heather Eunice Smyth</a> </p> <p class="card-text"><strong>Abstract:</strong></p> Pineapple (Ananas comosus), with its unique sweet flavour, is one of the most popular tropical, non-climacteric fruits consumed worldwide. It is also the third most important tropical fruit in world production. In Australia, 99% of the pineapple production is from the Queensland state due to the favourable subtropical climatic conditions. The flavourful fruit is known to contain around 500 volatile organic compounds (VOC) at varying concentrations and greatly contribute to the flavour quality of pineapple fruit by providing distinct aroma sensory properties that are sweet, fruity, tropical, pineapple-like, caramel-like, coconut-like, etc. The aroma of pineapple is one of the important factors attracting consumers and strengthening the marketplace. To better understand the aroma of Australian-grown pineapples, the matrix-matched Gas chromatography鈥搈ass spectrometry (GC-MS), Head Space - Solid-phase microextraction (HS-SPME), Stable-isotope dilution analysis (SIDA) method was developed and validated. The developed method represents a significant improvement over current methods with the incorporation of multiple external reference standards, multiple isotopes labeled internal standards, and a matching model system of pineapple fruit matrix. This method was employed to quantify 28 key aroma compounds in more than 200 genetically diverse pineapple varieties from a breeding program. The Australian pineapple cultivars varied in content and composition of free volatile compounds, which were predominantly comprised of esters, followed by terpenes, alcohols, aldehydes, and ketones. Using selected commercial cultivars grown in Australia, and by employing the sensorial analysis, the appearance (colour), aroma (intensity, sweet, vinegar/tang, tropical fruits, floral, coconut, green, metallic, vegetal, fresh, peppery, fermented, eggy/sulphurous) and texture (crunchiness, fibrousness, and juiciness) were obtained. Relationships between sensory descriptors and volatiles were explored by applying multivariate analysis (PCA) to the sensorial and chemical data. The key aroma compounds of pineapple exhibited a positive correlation with corresponding sensory properties. The sensory and volatile data were also used to explore genetic diversity in the breeding population. GWAS was employed to unravel the genetic control of the pineapple volatilome and its interplay with fruit sensory characteristics. This study enhances our understanding of pineapple aroma (flavour) compounds, their biosynthetic pathways and expands breeding option for pineapple cultivars. This research provides foundational knowledge to support breeding programs, post-harvest and target market studies, and efforts to optimise the flavour of commercial pineapple varieties and their parent lines to produce better tasting fruits for consumers. <p class="card-text"><strong>Keywords:</strong> <a href="https://publications.waset.org/abstracts/search?q=Ananas%20comosus" title="Ananas comosus">Ananas comosus</a>, <a href="https://publications.waset.org/abstracts/search?q=pineapple" title=" pineapple"> pineapple</a>, <a href="https://publications.waset.org/abstracts/search?q=flavour" title=" flavour"> flavour</a>, <a href="https://publications.waset.org/abstracts/search?q=volatile%20organic%20compounds" title=" volatile organic compounds"> volatile organic compounds</a>, <a href="https://publications.waset.org/abstracts/search?q=aroma" title=" aroma"> aroma</a>, <a href="https://publications.waset.org/abstracts/search?q=Gas%20chromatography%E2%80%93mass%20spectrometry%20%28GC-MS%29" title=" Gas chromatography鈥搈ass spectrometry (GC-MS)"> Gas chromatography鈥搈ass spectrometry (GC-MS)</a>, <a href="https://publications.waset.org/abstracts/search?q=Head%20Space%20-%20Solid-phase%20microextraction%20%28HS-SPME%29" title=" Head Space - Solid-phase microextraction (HS-SPME)"> Head Space - Solid-phase microextraction (HS-SPME)</a>, <a href="https://publications.waset.org/abstracts/search?q=Stable-isotope%20dilution%20analysis%20%28SIDA%29." title=" Stable-isotope dilution analysis (SIDA)."> Stable-isotope dilution analysis (SIDA).</a> </p> <a href="https://publications.waset.org/abstracts/184617/key-aroma-compounds-as-predictors-of-pineapple-sensory-quality" class="btn btn-primary btn-sm">Procedia</a> <a href="https://publications.waset.org/abstracts/184617.pdf" target="_blank" class="btn btn-primary btn-sm">PDF</a> <span class="bg-info text-light px-1 py-1 float-right rounded"> Downloads <span class="badge badge-light">57</span> </span> </div> </div> </div> </main> <footer> <div id="infolinks" class="pt-3 pb-2"> <div class="container"> <div style="background-color:#f5f5f5;" class="p-3"> <div class="row"> <div class="col-md-2"> <ul class="list-unstyled"> About <li><a href="https://waset.org/page/support">About Us</a></li> <li><a href="https://waset.org/page/support#legal-information">Legal</a></li> <li><a target="_blank" rel="nofollow" href="https://publications.waset.org/static/files/WASET-16th-foundational-anniversary.pdf">WASET celebrates its 16th foundational anniversary</a></li> </ul> </div> <div class="col-md-2"> <ul class="list-unstyled"> Account <li><a href="https://waset.org/profile">My Account</a></li> </ul> </div> <div class="col-md-2"> <ul class="list-unstyled"> Explore <li><a href="https://waset.org/disciplines">Disciplines</a></li> <li><a href="https://waset.org/conferences">Conferences</a></li> <li><a href="https://waset.org/conference-programs">Conference Program</a></li> <li><a href="https://waset.org/committees">Committees</a></li> <li><a href="https://publications.waset.org">Publications</a></li> </ul> </div> <div class="col-md-2"> <ul class="list-unstyled"> Research <li><a href="https://publications.waset.org/abstracts">Abstracts</a></li> <li><a href="https://publications.waset.org">Periodicals</a></li> <li><a href="https://publications.waset.org/archive">Archive</a></li> </ul> </div> <div class="col-md-2"> <ul class="list-unstyled"> Open Science <li><a target="_blank" rel="nofollow" href="https://publications.waset.org/static/files/Open-Science-Philosophy.pdf">Open Science Philosophy</a></li> <li><a target="_blank" rel="nofollow" href="https://publications.waset.org/static/files/Open-Science-Award.pdf">Open Science Award</a></li> <li><a target="_blank" rel="nofollow" href="https://publications.waset.org/static/files/Open-Society-Open-Science-and-Open-Innovation.pdf">Open Innovation</a></li> <li><a target="_blank" rel="nofollow" href="https://publications.waset.org/static/files/Postdoctoral-Fellowship-Award.pdf">Postdoctoral Fellowship Award</a></li> <li><a target="_blank" rel="nofollow" href="https://publications.waset.org/static/files/Scholarly-Research-Review.pdf">Scholarly Research Review</a></li> </ul> </div> <div class="col-md-2"> <ul class="list-unstyled"> Support <li><a href="https://waset.org/page/support">Support</a></li> <li><a href="https://waset.org/profile/messages/create">Contact Us</a></li> <li><a href="https://waset.org/profile/messages/create">Report Abuse</a></li> </ul> </div> </div> </div> </div> </div> <div class="container text-center"> <hr style="margin-top:0;margin-bottom:.3rem;"> <a href="https://creativecommons.org/licenses/by/4.0/" target="_blank" class="text-muted small">Creative Commons Attribution 4.0 International License</a> <div id="copy" class="mt-2">© 2024 World Academy of Science, Engineering and Technology</div> </div> </footer> <a href="javascript:" id="return-to-top"><i class="fas fa-arrow-up"></i></a> <div class="modal" id="modal-template"> <div class="modal-dialog"> <div class="modal-content"> <div class="row m-0 mt-1"> <div class="col-md-12"> <button type="button" class="close" data-dismiss="modal" aria-label="Close"><span aria-hidden="true">×</span></button> </div> </div> <div class="modal-body"></div> </div> </div> </div> <script src="https://cdn.waset.org/static/plugins/jquery-3.3.1.min.js"></script> <script src="https://cdn.waset.org/static/plugins/bootstrap-4.2.1/js/bootstrap.bundle.min.js"></script> <script src="https://cdn.waset.org/static/js/site.js?v=150220211556"></script> <script> jQuery(document).ready(function() { /*jQuery.get("https://publications.waset.org/xhr/user-menu", function (response) { jQuery('#mainNavMenu').append(response); });*/ jQuery.get({ url: "https://publications.waset.org/xhr/user-menu", cache: false }).then(function(response){ jQuery('#mainNavMenu').append(response); }); }); </script> </body> </html>

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Search results for: Caramel Rodger