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Volumn 16, Issue 1, 2001, Pages 11-22

Sensory and instrumental evaluation of strawberry yogurt color

Author keywords

[No Author keywords available]

Indexed keywords

FRAGARIA X ANANASSA;

EID: 0035582795     PISSN: 08878250     EISSN: None     Source Type: Journal    
DOI: 10.1111/j.1745-459X.2001.tb00287.x     Document Type: Article
Times cited : (16)

References (26)
  • 1
    • 0001001438 scopus 로고
    • Correlation of descriptive and consumer panel flavor ratings for commercial prestirred and lemon yogurts
    • BARNES, D.L., HARPER, S.J., BODYFELT, F.W. and MACDANIEL, M.R. 1991 a. Correlation of descriptive and consumer panel flavor ratings for commercial prestirred and lemon yogurts. J. Dairy Sci. 74, 2089-2099.
    • (1991) J. Dairy Sci. , vol.74 , pp. 2089-2099
    • Barnes, D.L.1    Harper, S.J.2    Bodyfelt, F.W.3    Macdaniel, M.R.4
  • 2
    • 0039275472 scopus 로고
    • Prediction of consumer acceptability of yogurt by sensory and analytical measures of sweetness and sourness
    • BARNES, D.L., HARPER, S.J., BODYFELT, F.W. and MACDANIEL, M.R. 1991b. Prediction of consumer acceptability of yogurt by sensory and analytical measures of sweetness and sourness. J. Dairy Sci. 74, 3746-3754.
    • (1991) J. Dairy Sci. , vol.74 , pp. 3746-3754
    • Barnes, D.L.1    Harper, S.J.2    Bodyfelt, F.W.3    Macdaniel, M.R.4
  • 10
    • 0028431746 scopus 로고
    • Effect of sugar and acid on the acceptability of frozen yogurt to a student population
    • GUINARD, J.X., LITTLE, C., MARTY, C. and PALCHAK, T.R. 1994. Effect of sugar and acid on the acceptability of frozen yogurt to a student population. J. Dairy Sci. 77, 1232-1238.
    • (1994) J. Dairy Sci. , vol.77 , pp. 1232-1238
    • Guinard, J.X.1    Little, C.2    Marty, C.3    Palchak, T.R.4
  • 11
    • 0040460127 scopus 로고
    • The importance of visual appearance of foods to the food processor and the consumer
    • Applied Science Publishers. London
    • HUTCHINGS, J.B. 1977. The importance of visual appearance of foods to the food processor and the consumer. In Sensory Properties of Foods, pp. 45-56, Applied Science Publishers. London.
    • (1977) Sensory Properties of Foods , pp. 45-56
    • Hutchings, J.B.1
  • 12
    • 85021261298 scopus 로고    scopus 로고
    • General guidance and test method for the assessment of the color of foods
    • Switzerland
    • ISO 11037, 1999. General guidance and test method for the assessment of the color of foods. International Standards organization (ISO), Switzerland.
    • (1999) International Standards organization (ISO)
  • 14
    • 0007316835 scopus 로고
    • Evaluation and prediction of the consumer acceptability of commercially manufactured yogurt
    • MCGILL, A.E.J. 1983. Evaluation and prediction of the consumer acceptability of commercially manufactured yogurt. South African J. Dairy Technol. 15, 139-140.
    • (1983) South African J. Dairy Technol. , vol.15 , pp. 139-140
    • McGill, A.E.J.1
  • 15
    • 0011770311 scopus 로고
    • Effect of sweeteners on the quality and acceptability of yogurt
    • MCGREGOR, J.U. and WHITE, C.H. 1986. Effect of sweeteners on the quality and acceptability of yogurt. J. Dairy Sci. 69, 698-703.
    • (1986) J. Dairy Sci. , vol.69 , pp. 698-703
    • McGregor, J.U.1    White, C.H.2
  • 23
    • 0000871815 scopus 로고
    • Yogurt: Technology and biochemistry
    • TAMINE, A.Y. and DEETH, H.C. 1980. Yogurt: Technology and biochemistry. J. Food Prot. 43, 939-977.
    • (1980) J. Food Prot. , vol.43 , pp. 939-977
    • Tamine, A.Y.1    Deeth, H.C.2
  • 26
    • 21144462395 scopus 로고
    • Color intensity preferences observed with selected fruit yogurts
    • ULBERT, F., KNEIFEL, W. and SCHAFFER, E. 1993. Color intensity preferences observed with selected fruit yogurts. Milchwissenschaft-Milk Sci. Intl. 4(1), 15-17.
    • (1993) Milchwissenschaft-milk Sci. Intl. , vol.4 , Issue.1 , pp. 15-17
    • Ulbert, F.1    Kneifel, W.2    Schaffer, E.3


* 이 정보는 Elsevier사의 SCOPUS DB에서 KISTI가 분석하여 추출한 것입니다.