Oral processing and bolus properties drive the dynamics of salty and texture perceptions of bread

Food Research International

Volumn 62, Issue , 2014, Pages 238-246

  Panouille M ^a   Saint Eve, A ^a   Deleris I ^a   Le Bleis, F ^b,c   Souchon, I ^a  

^a UMR SayFood   (France)

^b INRA   (France)

^c Food Development   (France)

Author keywords

Bolus; Bread; Saliva; Salty perception; Temporal Dominance of Sensations; Texture

Indexed keywords

FOOD SUPPLY; MASTICATION; SENSORY PERCEPTION;

BOLUS; BREAD; HYDRATION BEHAVIORS; INTER-INDIVIDUAL DIFFERENCES; SALIVA; SENSORY PROPERTIES; TEMPORAL DOMINANCE OF SENSATIONS; TEXTURE PERCEPTION;

TEXTURES;

EID: 84896504400     PISSN: 09639969     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodres.2014.02.031     Document Type: Article

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