A sensory- and consumer-based approach to optimize cheese enrichment with grape skin powders

Journal of Dairy Science

Volumn 99, Issue 1, 2016, Pages 194-204

  Torri, L ^a   Piochi, M ^a,b   Marchiani, R ^c   Zeppa, G ^c   Dinnella, C ^b   Monteleone, E ^b  

^a UNIVERSITY OF GASTRONOMIC SCIENCES   (Italy)

^b UNIVERSITY OF FLORENCE   (Italy)

^c UNIVERSITY OF TURIN   (Italy)

Author keywords

Consumer acceptability; Free choice profile; Grape skin powder; Soft cheese

Indexed keywords

POWDER;

ADOLESCENT; ADULT; AGED; ANALYSIS; ANIMAL; BOVINE; CHEESE; CHEMISTRY; CONSUMER ATTITUDE; FEMALE; FOOD HANDLING; HUMAN; MALE; MIDDLE AGED; PARTICLE SIZE; POWDER; TASTE; VITIS; YOUNG ADULT;

ADOLESCENT; ADULT; AGED; ANIMALS; CATTLE; CHEESE; CONSUMER BEHAVIOR; FEMALE; FOOD HANDLING; HUMANS; MALE; MIDDLE AGED; PARTICLE SIZE; POWDERS; TASTE; VITIS; YOUNG ADULT;

EID: 84952719941     PISSN: 00220302     EISSN: 15253198     Source Type: Journal    
DOI: 10.3168/jds.2015-9922     Document Type: Article

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