Fat replacers in low-fat carboxymethyl cellulose dairy beverages: Color, rheology, and consumer perception

Journal of Dairy Science

Volumn 94, Issue 5, 2011, Pages 2245-2258

  Arancibia, C ^a   Costell, E ^a   Bayarri, S ^a  

^a INSTITUTO DE AGROQUÍMICA Y TECNOLOGÍA DE ALIMENTOS CSIC   (Spain)

Author keywords

Consumer; Dairy beverage; Fat replacer; Physical property

Indexed keywords

CARBOXYMETHYLCELLULOSE; CARRAGEENAN; INULIN;

ANIMAL; ARTICLE; BEVERAGE; CHEMISTRY; COLOR; CONSUMER; DAIRY PRODUCT; FAT INTAKE; FAT SUBSTITUTE; FLOW KINETICS; FOOD HANDLING; HUMAN; LOW FAT DIET; METHODOLOGY; PERCEPTION;

ANIMALS; BEVERAGES; CARBOXYMETHYLCELLULOSE SODIUM; CARRAGEENAN; COLOR; CONSUMER SATISFACTION; DAIRY PRODUCTS; DIET, FAT-RESTRICTED; DIETARY FATS; FAT SUBSTITUTES; FOOD HANDLING; HUMANS; INULIN; PERCEPTION; RHEOLOGY;

EID: 79955124888     PISSN: 00220302     EISSN: 15253198     Source Type: Journal    
DOI: 10.3168/jds.2010-3989     Document Type: Article

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