Sensory and Consumer Perception of the Addition of Grape Seed Extracts in Cookies

Journal of Food Science

Volumn 77, Issue 12, 2012, Pages

  Davidov Pardo, G ^a,b   Moreno, M ^a   Arozarena, I ^a   Marin Arroyo M R ^a   Bleibaum, R N ^c   Bruhn, C M ^b  

^a PUBLIC UNIVERSITY OF NAVARRE   (Spain)

^b UNIVERSITY OF CALIFORNIA   (United States)

^c Tragon Corporation   (United States)

Author keywords

Antioxidants; Consumer acceptance; Consumer attitudes; Cookies; Grape seed extracts; Microencapsulation; QDA

Indexed keywords

ANTIOXIDANT; GRAPE SEED EXTRACT;

ADOLESCENT; ADULT; AGED; ARTICLE; COLOR; CONSUMER; DRUG FORMULATION; FEMALE; FOOD HANDLING; HUMAN; MALE; METHODOLOGY; MIDDLE AGED; QUESTIONNAIRE; TASTE;

ADOLESCENT; ADULT; AGED; ANTIOXIDANTS; COLOR; CONSUMER SATISFACTION; DRUG COMPOUNDING; FEMALE; FOOD HANDLING; GRAPE SEED EXTRACT; HUMANS; MALE; MIDDLE AGED; QUESTIONNAIRES; TASTE; YOUNG ADULT;

VITACEAE;

EID: 84871207765     PISSN: 00221147     EISSN: 17503841     Source Type: Journal    
DOI: 10.1111/j.1750-3841.2012.02991.x     Document Type: Article

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