Sodium reduction and flavor enhancer addition in probiotic prato cheese: Contributions of quantitative descriptive analysis and temporal dominance of sensations for sensory profiling

Journal of Dairy Science

Volumn 101, Issue 10, 2018, Pages 8837-8846

  Silva, H L A ^a   Balthazar, C F ^a   Silva, R ^a,b   Vieira, A H ^a   Costa, R G B ^c   Esmerino, E A ^a   Freitas, M Q ^a   Cruz, A G ^b  

^a FLUMINENSE FEDERAL UNIVERSITY   (Brazil)

^b INSTITUTO FEDERAL DE EDUCAÇÃO   (Brazil)

^c EMPRESA DE PESQUISA AGROPECUÁRIA DE MINAS GERAIS EPAMIG   (Brazil)

Author keywords

flavor enhancer; prato cheese; probiotic; quantitative descriptive analysis; temporal dominance of sensations

Indexed keywords

FLAVORING AGENT; PROBIOTIC AGENT; SODIUM;

ANIMAL; BRAZIL; CHEESE; FOOD ANALYSIS; PROCEDURES; SENSATION; TASTE;

ANIMALS; BRAZIL; CHEESE; FLAVORING AGENTS; FOOD ANALYSIS; PROBIOTICS; SENSATION; SODIUM; TASTE;

EID: 85050816149     PISSN: 00220302     EISSN: 15253198     Source Type: Journal    
DOI: 10.3168/jds.2018-14819     Document Type: Article

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