Sensory analysis: Relevance for prebiotic, probiotic, and synbiotic product development

Comprehensive Reviews in Food Science and Food Safety

Volumn 9, Issue 4, 2010, Pages 358-373

  Cruz, Adriano G ^a   Cadena, Rafael S ^a   Walter, Eduardo H M ^a   Mortazavian, Amir M ^b   Granato, Daniel ^c   Faria, José A F ^a   Bolini, Helena M A ^a  

^a UNIVERSITY OF CAMPINAS   (Brazil)

^b SHAHID BEHESHTI UNIVERSITY OF MEDICAL SCIENCES   (Iran)

^c UNIVERSITY OF SÃO PAULO   (Brazil)

Author keywords

[No Author keywords available]

Indexed keywords

ANALYTICAL TECHNIQUES; APPROPRIATE TECHNIQUES; CONSUMER ACCEPTANCE; CONSUMER ATTITUDES; FUNCTIONAL FOODS; FUNCTIONAL PRODUCTS; PREBIOTICS; PROBIOTICS; SENSORY ANALYSIS; SENSORY INFORMATION;

PRODUCT DEVELOPMENT;

EID: 77955884961     PISSN: None     EISSN: 15414337     Source Type: Journal    
DOI: 10.1111/j.1541-4337.2010.00115.x     Document Type: Review

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