Persimmon milkshakes with enhanced functionality: Understanding consumers' perception of the concept and sensory experience of a functional food

LWT

Volumn 62, Issue 1, 2015, Pages 384-392

  Hernandez Carrion M ^a   Varela, P ^b,c   Hernando, I ^a   Fiszman, S M ^b   Quiles, A ^a  

^a UNIVERSITAT POLITÈCNICA DE VALÈNCIA   (Spain)

^b INSTITUTO DE AGROQUÍMICA Y TECNOLOGÍA DE ALIMENTOS CSIC   (Spain)

^c NOFIMA   (Norway)

Author keywords

Flash profile; Functionality; High hydrostatic pressure; Persimmon; Sensory properties

Indexed keywords

ANTIOXIDANTS; DAIRIES; FRUITS; HYDRAULICS; HYDROSTATIC PRESSURE; PASTEURIZATION; SENSORY PERCEPTION;

FLASH PROFILES; FUNCTIONALITY; HIGH HYDROSTATIC PRESSURE; PERSIMMON; SENSORY PROPERTIES;

FOOD PRESERVATION;

DIOSPYROS;

EID: 84924148320     PISSN: 00236438     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.lwt.2014.10.063     Document Type: Article

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