In vivo sodium release related to salty perception during eating model cheeses of different textures

International Dairy Journal

Volumn 18, Issue 9, 2008, Pages 956-963

  Phan, V A ^a   Yven, C ^a   Lawrence, G ^a   Chabanet, C ^a   Reparet, J M ^a   Salles, C ^a  

^a CENTRE DES SCIENCES DU GOÛT ET DE L ALIMENTATION   (France)

Author keywords

[No Author keywords available]

Indexed keywords

ALKALI METALS; BIOMECHANICS; CANNING; FILMS; FOOD PRESERVATION; MASTICATION; MATRIX ALGEBRA; SHEARING MACHINES; STRUCTURE (COMPOSITION); TEXTURES; WATER CONTENT;

(111) TEXTURE; (E ,3E) PROCESS; CONCENTRATION (COMPOSITION); ELSEVIER (CO); FAT CONCENTRATIONS; FAT CONTENTS; HIGH SHEAR; IN-VIVO; MATRIX COMPOSITIONS; SODIUM CONCENTRATION; TEMPORAL DIFFERENCE (TD);

SODIUM;

EID: 47849097757     PISSN: 09586946     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.idairyj.2008.03.015     Document Type: Article

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