A comparison of the effects of added saliva, α-amylase and water on texture perception in semisolids

Physiology and Behavior

Volumn 78, Issue 4-5, 2003, Pages 805-811

  Engelen, Lina ^a,b   De Wijk, Rene A ^a,c   Prinz, Jon F ^a,b   Janssen, Anke M ^a,c   Van Der Bilt, Andries ^b   Weenen, Hugo ^a,d   Bosman, Frits ^b  

^a TOP INSTITUTE FOOD AND NUTRITION   (Netherlands)

^b UNIVERSITY MEDICAL CENTER UTRECHT   (Netherlands)

^c WAGENINGEN UNIVERSITY   (Netherlands)

^d TNO   (Netherlands)

Author keywords

Perception; Saliva; Sensory attributes; Volume

Indexed keywords

AMYLASE; WATER;

ADULT; ARTICLE; CONTROLLED STUDY; FEMALE; HUMAN; INGESTION; LIQUID; MALE; MELTING POINT; MOUTH; PERCEPTIVE THRESHOLD; PRIORITY JOURNAL; SALIVA; SALIVA ANALYSIS; SENSATION; SENSORY SYSTEM; SKIN SENSATION; TRAINING;

EID: 0038751753     PISSN: 00319384     EISSN: None     Source Type: Journal    
DOI: 10.1016/S0031-9384(03)00083-0     Document Type: Article

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