Quality changes in yogurt during storage in different packaging materials

Food Chemistry

Volumn 110, Issue 2, 2008, Pages 285-293

  Saint Eve, A ^a   Levy C ^a   Le Moigne, M ^a   Ducruet, V ^b   Souchon, I ^a  

^a CEMAGREF   (France)

^b Université Paris Saclay   (France)

Author keywords

Aroma release; Packaging polymer; Sensory profile; Yogurt

Indexed keywords

EXOPOLYSACCHARIDE; POLYMER; POLYPROPYLENE; POLYSTYRENE; YOGHURT;

AROMA; ARTICLE; FAT CONTENT; FLAVOR; FOOD PACKAGING; FOOD QUALITY; FOOD STORAGE; ODOR; PACKAGING MATERIAL; PH; PHYSICAL CHEMISTRY; SENSORY EVALUATION; STORAGE TEMPERATURE; THICKNESS; VISCOSITY;

EID: 41949083871     PISSN: 03088146     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodchem.2008.01.070     Document Type: Article

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