Techno-functional characterization of salad dressing emulsions supplemented with pea, lentil and chickpea flours

Journal of the Science of Food and Agriculture

Volumn 96, Issue 3, 2016, Pages 837-847

  Ma, Zhen ^a   Boye, Joyce I ^b   Swallow, Kevin ^c   Malcolmson, Linda ^d   Simpson, Benjamin K ^e  

^a SHAANXI NORMAL UNIVERSITY   (China)

^b FOOD RESEARCH AND DEVELOPMENT CENTRE   (Canada)

^c ALBERTA AGRICULTURE AND RURAL DEVELOPMENT   (Canada)

^d Canadian International Grains Institute   (Canada)

^e MCGILL UNIVERSITY   (Canada)

Author keywords

Pulse flour supplementation; Response surface methodology; Rheology; Salad dressing; Sensory evaluation

Indexed keywords

EMULSION;

ADOLESCENT; ADULT; AGED; ANALYSIS; CHEMICAL PHENOMENA; CHEMISTRY; CICER; CONDIMENT; CONSUMER ATTITUDE; EGG YOLK; EMULSION; FEMALE; FLOW KINETICS; FORTIFIED FOOD; HUMAN; LENTIL; MALE; MIDDLE AGED; NUTRITIONAL VALUE; PEA; SCANNING ELECTRON MICROSCOPY; SENSATION; THEORETICAL MODEL; VISCOSITY;

ADOLESCENT; ADULT; AGED; CHEMICAL PHENOMENA; CICER; CONDIMENTS; CONSUMER BEHAVIOR; EGG YOLK; EMULSIONS; FEMALE; FOOD, FORTIFIED; HUMANS; LENS PLANT; MALE; MICROSCOPY, ELECTRON, SCANNING; MIDDLE AGED; MODELS, THEORETICAL; NUTRITIVE VALUE; PEAS; RHEOLOGY; SENSATION; VISCOSITY;

EID: 84955730670     PISSN: 00225142     EISSN: 10970010     Source Type: Journal    
DOI: 10.1002/jsfa.7156     Document Type: Article

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