Perception of starch and hydrocolloid thickened foods: Why mixing in the mouth is key

Agro Food Industry Hi-Tech

Volumn 19, Issue 3, 2008, Pages 48-49

  Mitchell, John ^a  

^a UNIVERSITY OF NOTTINGHAM   (United Kingdom)

Author keywords

[No Author keywords available]

Indexed keywords

FOOD TECHNOLOGY;

EID: 47749105323     PISSN: 17226996     EISSN: None     Source Type: Journal    
DOI: None     Document Type: Article

References (11)

1. A.L. Ferry, et al., "Viscosity and flavour perception: Why Is starch different from hydrocolloids?", Food Hydrocolloids, 20(6), pp. 855-862 (2006).
2. A. Koliandris, et al., "Relationship between structure of hydrocolloid gels and solutions and flavour release", Food Hydrocolloids, 22(4), pp. 623-630 (2008).
3. T.A. Hollowood, R.S.T. Linforth et al., "The effect of viscosity on the perception of flavour", Chemical Senses, 27(7), pp. 583-591 (2002).
4. J. Crank, et al., Diffusion Processes in Environmental Systems, MacMilllan: London, p. 45-52 (1981).
5. Z.V. Baines, E,R. Morris, "Flavour/Taste Percption in Thickenend Systems. The Effect of Guar Above and Below c*", Food Hydrocolloids, 1, pp. 197-205 (1987).
6. Z.V. Baines, E.R. Morris, Effects of polysaccharide thickeners on organoleptic attributes in Gums and Stabilisers for the Food Industry 4, 1988: IRL Press.
7. A.S. Szczesniak, E. Farkas, "Objective characterization of mouthfeel of gum solutions", Journal of Food Science, 27(4), pp. 281-285 (1962).
8. A.L. Ferry et al., "In-mouth amylase activity can reduce perception of saltiness in starch-thickened foods", Journal of Agricultural and Food Chemistry, 54(23), pp. 8869-8873 (2006).
9. W.J. Frith et al., "Microstructural origins of the rheology of fluid gels", Gums and Stabllishers for the Food Industry, 11(278), pp. 95-103 (2002).
10. V.J. Morris, et al., "Atomic force microscopy as a tool for interpreting the rheology of food biopolymers at the molecular level", Lebensmittel-Wissenschaft Und-Technologie-Food Science and Technology, 34(1), pp. 3-10 (2001).
11. N.M. Sereno, S.E. Hill et al., "Impact of the extrusion process on xanthan gum behaviour", Carbohydrate Research, 342(10), pp. 1333-1342 (2007).