Carole Setser

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As deel van ‘n sistematiese proses in die ontwikkeling van ’n laevethoëvesel-muffin, word die invloed van olievervanging en verkoeling van die beslag op die kwaliteitseienskappe van die muffins gerapporteer. Bykomend tot die toenemende vraag na laevet-hoëveselprodukte in ‘n poging om vetinname en dus risiko vir chroniese siektes te verlaag, plaas die(More)
Effects of milk fat and sucrose substitutes on selected physical and sensory properties of a frozen dessert system were evaluated by sensory and instrumental methods. Analysis of variance revealed no significant differences in textural attributes between sucrose and polydextrose-aspartame in freshly prepared frozen desserts and few differences after storage(More)
OBJECTIVE To determine if bacteria are capable of producing phosphatidylglycerol in amniotic fluid (AF) and the number of colony forming units (CFU) of bacteria necessary to produce this result. METHODS Eleven species of bacteria and one species of yeast, common to the female genital tract and implicated in chorioamnionitis, were selected. Amniotic fluid(More)
Traditional macromolecules and other recently synthesized materials have been accepted by consumers for use as low-calorie replacements for fats and sugars in food products. These include carbohydrates such as polydextrose, maltodextrins, modified starches, gums, and fibers. Protein and lipid-based replacements, including fat analogs and emulsifiers, are(More)
Panelists with and without known carbohydrate metabolic diseases evaluated layer cakes sweetened with aspartame, alone or in combination with low levels of fructose, for texture and flavor. Panelists used a 5-point, descriptive rating scale to evaluate flavor and texture of lemon, orange, spice, and chocolate layer cakes baked in conventional and microwave(More)
This paper describes a methodology for measuring and assessing changes in canine oral malodor with the intent that it can be used to evaluate products designed to make pets' breath more acceptable to their owners. Ten judges, able to discriminate and rank malodorous chemical compounds, were trained as a formal sensory panel by an expert in sensory(More)
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