The role of α-amylase in the perception of oral texture and flavour in custards

Physiology and Behavior

Volumn 83, Issue 1 SPEC. ISS., 2004, Pages 81-91

  De Wijk, René A ^a,b   Prinz, Jon F ^a,c   Engelen, Lina ^a,d   Weenen, Hugo ^a,c  

^a TOP INSTITUTE FOOD AND NUTRITION   (Netherlands)

^b WAGENINGEN UNIVERSITY   (Netherlands)

^c TNO   (Netherlands)

^d UNIVERSITY MEDICAL CENTER UTRECHT   (Netherlands)

Author keywords

Acarbose; CMC; Creaminess; Enzymatic starch breakdown; Flavour release; Humans; Oral texture sensations; Amylase

Indexed keywords

ACARBOSE; AMYLASE; AMYLASE INHIBITOR; CARBOXYMETHYLCELLULOSE; STARCH;

ARTICLE; CREAM; FLAVOR; FOOD; FOOD QUALITY; HUMAN; HUMAN EXPERIMENT; MELTING POINT; NORMAL HUMAN; PERCEPTION; PRIORITY JOURNAL; SALIVA; SENSATION; TASK PERFORMANCE; VANILLA; VISCOSITY;

EID: 6344255203     PISSN: 00319384     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.physbeh.2004.07.014     Document Type: Article

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