Favor release and perception of custard desserts: Influence of food composition and oral parameters

ACS Symposium Series

Volumn 988, Issue , 2008, Pages 243-253

  Van Ruth, Saskia M ^a,b   Uriarte, Amaya Rey ^b,c   Aprea, Eugenio ^b,d   Sheehan, Elizabeth ^b,e  

^a WAGENINGEN UNIVERSITY   (Netherlands)

^b UNIVERSITY COLLEGE CORK   (Ireland)

^c UNIVERSITAT POLITÈCNICA DE VALÈNCIA   (Spain)

^d RESEARCH AND INNOVATION CENTRE   (Italy)

^e Independent Sensory Services Ltd   (Ireland)

Author keywords

[No Author keywords available]

Indexed keywords

CARBOXY-METHYL CELLULOSE; FLAVOR RELEASE; FOOD COMPOSITIONS; GROUP RATING; IN-VIVO; ORAL PROCESSING; STATIC HEADSPACE ANALYSIS;

BIOACTIVITY;

EID: 84905581950     PISSN: 00976156     EISSN: 19475918     Source Type: Book Series    
DOI: 10.1021/bk-2008-0988.ch021     Document Type: Conference Paper

References (9)

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