The mouth-feel properties of polysaccharides and anthocyanins in a wine like medium

Food Chemistry

Volumn 85, Issue 4, 2004, Pages 519-525

  Vidal, Stéphane ^a,b   Francis, Leigh ^a,b   Williams, Pascale ^c   Kwiatkowski, Mariola ^a,b   Gawel, Richard ^a   Cheynier, Véronique ^c   Waters, Elizabeth ^a,b  

^a AUSTRALIAN WINE RESEARCH INSTITUTE   (Australia)

^b Adelaide Laboratory   (Australia)

^c SPO   (France)

Author keywords

Anthocyanins; Grape; Mannoproteins; Rhamnogalacturonan II; Sensory descriptive analysis; Type II arabinogalactan proteins

Indexed keywords

ANTHOCYANIN; ARABINOGALACTAN; GALACTURONIC ACID; MANNOPROTEIN; POLYSACCHARIDE;

ARTICLE; FOOD ANALYSIS; FOOD COMPOSITION; NONHUMAN; PROTEIN ANALYSIS; SENSATION; SENSORY ANALYSIS; STATISTICAL SIGNIFICANCE; WINE;

VITIS SP.;

EID: 0942278936     PISSN: 03088146     EISSN: None     Source Type: Journal    
DOI: 10.1016/S0308-8146(03)00084-0     Document Type: Article

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