Descriptive sensory analysis and free sugar contents of chestnut cultivars grown in North America

Journal of the Science of Food and Agriculture

Volumn 91, Issue 11, 2011, Pages 1940-1945

  Warmund, Michele R ^a   Elmore, Janelle R ^b   Adhikari, Koushik ^c   Mcgraw, Sherry ^c  

^a UNIVERSITY OF MISSOURI   (United States)

^b Elmore Consulting   (United States)

^c KANSAS STATE UNIVERSITY   (United States)

Author keywords

Castanea; Flavor; Peelability; Roasting; Sucrose

Indexed keywords

DISACCHARIDE; MONOSACCHARIDE;

CHEMISTRY; COMPARATIVE STUDY; FAGACEAE; FOOD HANDLING; FOOD PREFERENCE; GAS CHROMATOGRAPHY; GROWTH, DEVELOPMENT AND AGING; HARDNESS; HUMAN; MECHANICS; NORTH AMERICA; NUT; PHYSICAL CHEMISTRY; PRINCIPAL COMPONENT ANALYSIS; REVIEW; SENSATION; SPECIES DIFFERENCE; SUGAR INTAKE; TASTE;

CHROMATOGRAPHY, GAS; DIETARY SUCROSE; DISACCHARIDES; FAGACEAE; FOOD HANDLING; FOOD PREFERENCES; HARDNESS; HUMANS; MECHANICAL PHENOMENA; MONOSACCHARIDES; NORTH AMERICA; NUTS; PHYSICOCHEMICAL PHENOMENA; PRINCIPAL COMPONENT ANALYSIS; SENSATION; SPECIES SPECIFICITY; TASTE;

BRASSICA; CASTANEA; PRUNUS PERSICA;

EID: 79960088373     PISSN: 00225142     EISSN: 10970010     Source Type: Journal    
DOI: 10.1002/jsfa.4417     Document Type: Review

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