In vivo sodium release and saltiness perception in solid lipoprotein matrices. 1. Effect of composition and texture

Journal of Agricultural and Food Chemistry

Volumn 60, Issue 21, 2012, Pages 5287-5298

  Lawrence, Génica ^a,b   Buchin, Solange ^c   Achilleos, Christine ^c   Bérodier, Florence ^c   Septier, Chantal ^a,b   Courcoux, Philippe ^d   Salles, Christian ^a,b  

^a CENTRE DES SCIENCES DU GOÛT ET DE L ALIMENTATION   (France)

^b UNIVERSITÉ DE BOURGOGNE   (France)

^c Natl Inst of Agricultural Research   (France)

^d LUNAM UNIVERSITÉ   (France)

Author keywords

food composition; lipoprotein matrices; rheology; saltiness; sensory profile; sodium release; time intensity

Indexed keywords

DRY MATTERS; FAT CONTENTS; IN-VIVO; MILK CONSTITUENTS; MULTIFUNCTIONALITY; RHEOLOGICAL MEASUREMENTS; SALT CONTENT; SALT LEVELS; SALTINESS; SENSORY CHARACTERISTICS; SENSORY PROFILES; TEXTURAL CHANGES; TIME INTENSITY;

ELASTICITY; RHEOLOGY; SENSORY PERCEPTION; SODIUM CHLORIDE;

TEXTURES;

LIPOPROTEIN;

ADOLESCENT; ADULT; ARTICLE; CHEMISTRY; FEMALE; HUMAN; MALE; METABOLISM; SALT INTAKE; TASTE;

ADOLESCENT; FEMALE; HUMANS; LIPOPROTEINS; MALE; SODIUM CHLORIDE, DIETARY; TASTE PERCEPTION; YOUNG ADULT;

EID: 84861595467     PISSN: 00218561     EISSN: 15205118     Source Type: Journal    
DOI: 10.1021/jf204434t     Document Type: Article

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