Consumer perception and sensory effect of oxidation in savory-flavored yogurt enriched with n-3 lipids

Journal of Dairy Science

Volumn 95, Issue 4, 2012, Pages 1690-1698

  Rognlien, M ^a   Duncan, S E ^a   O'Keefe, S F ^a   Eigel, W N ^a  

^a VIRGINIA POLYTECHNIC INSTITUTE AND STATE UNIVERSITY   (United States)

Author keywords

Fish oil; Oxidation; Sensory; Yogurt

Indexed keywords

DOCOSAHEXAENOIC ACID; EDIBLE OIL; FISH OIL; ICOSAPENTAENOIC ACID; OMEGA 3 FATTY ACID; YOGHURT;

ARTICLE; ATTITUDE TO HEALTH; CONSUMER; DIET SUPPLEMENTATION; HUMAN; OXIDATION REDUCTION REACTION; PERCEPTION; TASTE;

ATTITUDE TO HEALTH; CONSUMER SATISFACTION; DIETARY FATS, UNSATURATED; DOCOSAHEXAENOIC ACIDS; EICOSAPENTAENOIC ACID; FATTY ACIDS, OMEGA-3; FISH OILS; FOOD, FORTIFIED; HUMANS; OXIDATION-REDUCTION; PERCEPTION; TASTE; YOGURT;

EID: 84858993934     PISSN: 00220302     EISSN: 15253198     Source Type: Journal    
DOI: 10.3168/jds.2011-5010     Document Type: Article

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