First Investigation on Ultrasound-Assisted Preparation of Food Products: Sensory and Physicochemical Characteristics

Journal of Food Science

Volumn 76, Issue 2, 2011, Pages

  Pingret, Daniella ^a   Fabiano Tixier, Anne Sylvie ^a   Petitcolas, Emmanuel ^a   Canselier, Jean Paul ^a,b   Chemat, Farid ^a  

^a UNIVERSITY OF AVIGNON   (France)

^b CNRS   (France)

Author keywords

Food preparation; Molecular cooking; Sensory analysis; Ultrasound

Indexed keywords

VOLATILE ORGANIC COMPOUND;

ARTICLE; COMPARATIVE STUDY; FOOD; FOOD HANDLING; MASS FRAGMENTOGRAPHY; METHODOLOGY; ODOR; PHYSICAL CHEMISTRY; TASTE; ULTRASOUND; VISCOSITY;

FOOD; FOOD HANDLING; GAS CHROMATOGRAPHY-MASS SPECTROMETRY; ODORS; PHYSICOCHEMICAL PHENOMENA; TASTE; ULTRASONICS; VISCOSITY; VOLATILE ORGANIC COMPOUNDS;

THEOBROMA CACAO;

EID: 79952088820     PISSN: 00221147     EISSN: 17503841     Source Type: Journal    
DOI: 10.1111/j.1750-3841.2010.02019.x     Document Type: Article

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