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Flavour and Fragrance Journal

Volumn 29, Issue 2, 2014, Pages 95-106

Salt and fat contents influence the microstructure of model cheeses, chewing/swallowing and in vivo aroma release

(6) Boisard, Lauriane a Tournier, Carole a Sémon, Etienne a Noirot, Elodie b Guichard, Elisabeth a Salles, Christian a

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

b UNIV BOURGOGNE FRANCHE COMTÉ (France)

Author keywords

Aroma release; Chewing; Composition; Microstructure; Model cheese; Swallowing

Indexed keywords

AROMA RELEASE; FAT CONTENTS; FAT DROPLETS; MAXIMUM INTENSITIES; MECHANICAL RESISTANCE; MODEL CHEESE; PROTEIN NETWORK; SWALLOWING;

CHEMICAL ANALYSIS; ELECTROMYOGRAPHY; MASS SPECTROMETRY; MASTICATION; PROTEINS;

MICROSTRUCTURE;

FAT; FAT DROPLET; PROTEIN; SODIUM CHLORIDE;

ADULT; AREA UNDER THE CURVE; AROMA; ARTICLE; CHEESE; ELECTROMYOGRAPHY; FAT CONTENT; FEMALE; HUMAN; HUMAN EXPERIMENT; HYDROPHOBICITY; IN VIVO STUDY; LUBRICATION; MALE; MASS SPECTROMETRY; MASTICATION; MOUTH CAVITY; NORMAL HUMAN; NOSE CAVITY; NUTRITIONAL PARAMETERS; SALIVATION; SALT CONTENT; SWALLOWING; YOUNG ADULT;

HIRUNDINIDAE;

EID: 84893755360 PISSN: 08825734 EISSN: 10991026 Source Type: Journal
DOI: 10.1002/ffj.3184 Document Type: Article

Times cited : (20)

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