Quantitative and Qualitative Variation of Fat in Model Vanilla Custard Desserts: Effects on Sensory Properties and Consumer Acceptance

Journal of Food Science

Volumn 78, Issue 6, 2013, Pages

  Tomaschunas, Maja ^a   Köhn, Ehrhard ^a   Bennwitz, Petra ^b   Hinrichs, Jörg ^c   Busch Stockfisch, Mechthild ^a  

^a HAMBURG UNIVERSITY OF APPLIED SCIENCES   (Germany)

^b Dr August Oetker Nahrungsmittel KG Research and Development   (Germany)

^c UNIVERSITY OF HOHENHEIM   (Germany)

Author keywords

Consumer acceptability; Descriptive analysis; Fat content; Principal component analysis; Vanilla custard

Indexed keywords

ADOLESCENT; ARTICLE; CHEMISTRY; CONSUMER; DAIRY PRODUCT; EVALUATION STUDY; FAT INTAKE; FEMALE; FOOD HANDLING; HUMAN; MALE; METHODOLOGY; PHYSIOLOGY; TASTE; VANILLA; YOUNG ADULT;

ADOLESCENT; CONSUMER SATISFACTION; DAIRY PRODUCTS; DIETARY FATS; EVALUATION STUDIES AS TOPIC; FEMALE; FOOD HANDLING; HUMANS; MALE; TASTE; VANILLA; YOUNG ADULT;

EID: 84879303068     PISSN: 00221147     EISSN: 17503841     Source Type: Journal    
DOI: 10.1111/1750-3841.12128     Document Type: Article

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