Sensory / instrumental correlations in water gels

Gums and Stabilisers for the Food Industry 13

Volumn , Issue , 2006, Pages 439-448

  Clark, R ^a  

^a CP Kelco Headquarters   (Denmark)

Author keywords

[No Author keywords available]

Indexed keywords

FRUITS; GELS; INSTRUMENTS; ODORS;

ELECTRONIC NOSE; FOOD INDUSTRIES; GELLING AGENTS; INSTRUMENTAL MEASUREMENTS; PRODUCT ATTRIBUTES; SENSORY PROPERTIES; TEXTURAL PARAMETERS; TEXTURE PROFILE ANALYSIS;

TEXTURES;

EID: 84900339408     PISSN: None     EISSN: None     Source Type: Conference Proceeding    
DOI: None     Document Type: Conference Paper

References (6)

1. R. Clark, Influence of hydrocolloids on flavour release and sensory-instrumental correlations, Presented at Gums and Stabilisers for the Food Industry 11, 2001.
2. R. Clark, in Food Technology International Europe 1990, ed. A. T. Obe, Sterling Publications, p 271.
3. K. M. Hansen, L. Boettger, W. D. Hansen and J. R. Hansen, Presented at Seventh International Hydrocolloids Conference, Melbourne, Australia, 2005.
4. H. Stone and J. Sidel, Sensory Evaluation Practices, 3rd Edition, 2004, Elsevier Science Publishers, Burlington, MA.
5. H. H. Friedman, J. E. Whitney and A. S. Szczesniak, Journal of Food Science 28, 1963, pp 390-396.
6. R. Dutta, Neural Networks 16, 2003 pp 847-853.