Importance of consumer perceptions in fiber-enriched food products. A case study with sponge cakes

Food and Function

Volumn 8, Issue 2, 2017, Pages 574-583

  Tarrega, Amparo ^a   Quiles, Amparo ^b   Morell, Pere ^a,b   Fiszman, Susana ^a   Hernando, Isabel ^b  

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

^b UNIVERSITAT POLITÈCNICA DE VALÈNCIA   (Spain)

Author keywords

[No Author keywords available]

Indexed keywords

FOOD PRODUCTS; FRUITS; POLYSACCHARIDES;

BLACKCURRANT; CONSUMER PERCEPTION; ENRICHED FOOD; INSTRUMENTAL TEXTURE; MALTODEXTRINS; SENSORY CHARACTERISTICS; SPONGE CAKES; TEXTURE PROFILE ANALYSIS;

FIBERS;

FOOD ADDITIVE;

ADOLESCENT; ADULT; ANALYSIS; DIETARY FIBER; FEMALE; FLOUR; FOOD PREFERENCE; FORTIFIED FOOD; HUMAN; MALE; METABOLISM; TASTE; YOUNG ADULT;

ADOLESCENT; ADULT; DIETARY FIBER; FEMALE; FLOUR; FOOD ADDITIVES; FOOD PREFERENCES; FOOD, FORTIFIED; HUMANS; MALE; TASTE PERCEPTION; YOUNG ADULT;

EID: 85013876914     PISSN: 20426496     EISSN: 2042650X     Source Type: Journal    
DOI: 10.1039/c6fo01022a     Document Type: Article

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