Flavour release from rehydrated French beans (Phaseolus vulgaris) influenced by composition and volume of artificial saliva

Zeitschrift fur Lebensmittel -Untersuchung und -Forschung

Volumn 203, Issue 1, 1996, Pages 1-6

  Van Ruth, Saskia M ^a   Roozen, Jacques P ^a   Nahon, Denise F ^a   Cozijnsen, Jan L ^a   Posthumus, Maarten A ^a  

^a WAGENINGEN UNIVERSITY   (Netherlands)

Author keywords

Flavour release; French beans; Saliva flavour relationship

Indexed keywords

SALIVA SUBSTITUTE; STARCH;

ARTICLE; BIOLOGICAL MODEL; FOOD PRESERVATION; FREEZE DRYING; GAS CHROMATOGRAPHY; HUMAN; LEGUME; MASTICATION; MEDICINAL PLANT; TASTE;

CHROMATOGRAPHY, GAS; FABACEAE; FOOD PRESERVATION; FREEZE DRYING; HUMANS; MASTICATION; MODELS, BIOLOGICAL; PLANTS, MEDICINAL; SALIVA, ARTIFICIAL; STARCH; TASTE;

EID: 53349177072     PISSN: 00443026     EISSN: None     Source Type: Journal    
DOI: 10.1007/bf01267761     Document Type: Article

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