Effect of viscosity, sodium caseinate and oil on bitterness perception of olive oil phenolics

Food Quality and Preference

Volumn 15, Issue 4, 2004, Pages 375-382

  Pripp, Are Hugo ^a,b   Busch, Johanneke ^a   Vreeker, Rob ^a  

^a UNILEVER RESEARCH VLAARDINGEN   (Netherlands)

^b NORWEGIAN UNIVERSITY OF LIFE SCIENCES   (Norway)

Author keywords

Food choice; Healthy foods; Marketing; Norway; Overweight; Promotion; Seafood

Indexed keywords

CARBOXYMETHYLCELLULOSE; CASEIN; OIL; OLIVE OIL; PHENOL DERIVATIVE; SODIUM DERIVATIVE; WATER;

ADSORPTION; AQUEOUS SOLUTION; ARTICLE; BITTER TASTE; CHEMICAL MODEL; CONCENTRATION (PARAMETERS); CONTROLLED STUDY; FLAVOR; HUMAN; HUMAN EXPERIMENT; PARTITION COEFFICIENT; PLOTS AND CURVES; PROTEIN BINDING; SAMPLING; SCORING SYSTEM; TONGUE; VISCOSITY;

EID: 1342265226     PISSN: 09503293     EISSN: None     Source Type: Journal    
DOI: 10.1016/S0950-3293(03)00084-3     Document Type: Article

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