Reduced Fat Food Emulsions: Physicochemical, Sensory, and Biological Aspects

Critical Reviews in Food Science and Nutrition

Volumn 56, Issue 4, 2016, Pages 650-685

  Chung, Cheryl ^a   Smith, Gordon ^b   Degner, Brian ^b   McClements, David Julian ^a  

^a UNIVERSITY OF MASSACHUSETTS   (United States)

^b Six ConAgra Drive ^*  (United States)

Author keywords

emulsion; Fats; instrumental analysis; reduced fat foods; satiety; sensory evaluation; textural perception

Indexed keywords

DISEASES; EMULSIFICATION; EMULSIONS; FOOD PRODUCTS; OILS AND FATS; PRODUCT DESIGN; SENSORY PERCEPTION;

BIOLOGICAL ASPECTS; CHRONIC DISEASE; CORONARY HEART DISEASE; INSTRUMENTAL ANALYSIS; REDUCED FAT; SATIETY; SENSORY ATTRIBUTES; SENSORY PROFILES;

SENSORY ANALYSIS;

EMULSION; FAT INTAKE; SURFACTANT;

ADMINISTRATION AND DOSAGE; ADVERSE EFFECTS; CRYSTALLIZATION; EATING; ELECTRIC CAPACITANCE; EMULSION; FAT INTAKE; FLOW KINETICS; HUMAN; METABOLISM; ODOR; OSMOLARITY; PARTICLE SIZE; PH; PHYSIOLOGY; SATIETY RESPONSE; STANDARDS; TASTE;

CRYSTALLIZATION; DIETARY FATS; EATING; ELECTRIC CAPACITANCE; EMULSIONS; HUMANS; HYDROGEN-ION CONCENTRATION; OSMOLAR CONCENTRATION; PARTICLE SIZE; RHEOLOGY; SATIETY RESPONSE; SMELL; SURFACE-ACTIVE AGENTS; TASTE;

EID: 84961665558     PISSN: 10408398     EISSN: 15497852     Source Type: Journal    
DOI: 10.1080/10408398.2013.792236     Document Type: Article

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