On the effect of tastant excluded fillers on sweetness and saltiness of a model food

Journal of Food Science

Volumn 75, Issue 4, 2010, Pages

  Goh, S M ^a,b   Leroux, B ^a,c   Groeneschild, C A G ^a   Busch, J L H C ^a  

^a UNILEVER RESEARCH VLAARDINGEN   (Netherlands)

^b CURTIN UNIVERSITY   (Malaysia)

^c Kraft Foods France   (France)

Author keywords

Foam; Saltiness; Sodium chloride; Sucrose; Sweetness; Taste

Indexed keywords

AGAR; FLAVORING AGENT; FOOD ADDITIVE; WATER; GEL; SALT INTAKE; SUGAR INTAKE;

AIR; ARTICLE; CHEMICAL MODEL; CHEMISTRY; FOOD ANALYSIS; GEL; HUMAN; LOW CARBOHYDRATE DIET; METHODOLOGY; OSMOLARITY; PHYSICAL CHEMISTRY; SALT INTAKE; SODIUM RESTRICTION; SUGAR INTAKE; TASTE; ANALYSIS; PROCEDURES;

AGAR; AIR; DIET, CARBOHYDRATE-RESTRICTED; DIET, SODIUM-RESTRICTED; DIETARY SUCROSE; FLAVORING AGENTS; FOOD ADDITIVES; FOOD ANALYSIS; GELS; HUMANS; MODELS, CHEMICAL; OSMOLAR CONCENTRATION; PHYSICOCHEMICAL PHENOMENA; SODIUM CHLORIDE, DIETARY; TASTE; WATER;

EID: 77952929234     PISSN: 00221147     EISSN: 17503841     Source Type: Journal    
DOI: 10.1111/j.1750-3841.2010.01597.x     Document Type: Article

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