Sensory characteristics of wholegrain and bran-rich cereal foods - A review

Trends in Food Science and Technology

Volumn 47, Issue , 2016, Pages 25-38

  Heinio R L ^a   Noort, M W J ^b   Katina, K ^c   Alam, S A ^a   Sozer, N ^a   de Kock, H L ^d   Hersleth, M ^e   Poutanen, K ^a,f  

^a VTT TECHNICAL RESEARCH CENTRE OF FINLAND   (Finland)

^b TNO   (Netherlands)

^c UNIVERSITY OF HELSINKI   (Finland)

^d UNIVERSITY OF PRETORIA   (South Africa)

^e NOFIMA   (Norway)

^f UNIVERSITY OF EASTERN FINLAND   (Finland)

Author keywords

Bran; Bread, biscuit, pasta, snacks; Cereal; Chemical compounds; Consumer; Flavour, taste, odour, texture; Processing; Product; Sensory; Structure; Wheat, rice, corn, rye, oats, barley, sorghum; Wholegrain

Indexed keywords

CHEMICAL COMPOUNDS; PROCESSING; SENSORY PERCEPTION; STRUCTURE (COMPOSITION);

BRAN; BREAD, BISCUIT, PASTA, SNACKS; CEREAL; CONSUMER; PRODUCT; SENSORY; WHEAT, RICE, CORN, RYE, OATS, BARLEY, SORGHUM; WHOLEGRAIN;

CEREAL PRODUCTS;

EID: 84955262051     PISSN: 09242244     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.tifs.2015.11.002     Document Type: Review

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