Aspects of sensory perception of food emulsions thickened by polysaccharides

Gums and Stabilisers for the Food Industry 13

Volumn , Issue , 2006, Pages 449-456

  Van Aken, G A ^a,b   De Hoog, E H A ^a,b   Nixdorf, R R ^a   Zoet, F D ^a,b   Vingerhoeds, M H ^a,c  

^a TOP INSTITUTE FOOD AND NUTRITION   (Netherlands)

^b NIZO FOOD RESEARCH   (Netherlands)

^c WAGENINGEN UNIVERSITY   (Netherlands)

Author keywords

[No Author keywords available]

Indexed keywords

EID: 48049109261     PISSN: None     EISSN: None     Source Type: Conference Proceeding    
DOI: None     Document Type: Conference Paper

References (6)

1. R. Clark, Influence of hydrocolloids on flavour release and sensory-instrumental correlations, Presented at Gums and Stabilisers for the Food Industry 11, 2001.
2. R. Clark, in Food Technology International Europe 1990, ed. A. T. Obe, Sterling Publications, p 271.
3. K. M. Hansen, L. Boettger, W. D. Hansen and J. R. Hansen, Presented at Seventh International Hydrocolloids Conference, Melbourne, Australia, 2005.
4. H. Stone and J. Sidel, Sensory Evaluation Practices, 3rd Edition, 2004, Elsevier Science Publishers, Burlington, MA.
5. H. H. Friedman, J. E. Whitney and A. S. Szczesniak, Journal of Food Science 28, 1963, pp 390-396.
6. R. Dutta, Neural Networks 16, 2003 pp 847-853.