Influence of sensory complexity on preferences for novel gourmet dairy desserts. Does Berlyne’s theory apply to desserts?
Sign Up to like & getrecommendations! Published in 2020 at "Food Quality and Preference"
DOI: 10.1016/j.foodqual.2020.103957
Abstract: Abstract Berlyne’s theory of hedonic appreciation in experimental esthetics includes complexity as a relevant dimension in the development of preferences. However, the soundness of this theory in the field of food and beverages has been… read more here.
Keywords: sensory complexity; dairy desserts; complexity; berlyne theory ... See more keywords
Rheological properties of dairy desserts: Effect of rice bran protein and fat content.
Sign Up to like & getrecommendations! Published in 2022 at "Journal of food science"
DOI: 10.1111/1750-3841.16339
Abstract: Rice bran protein (RBP) is an alternative plant protein that can be used in a wide range of foods due to its unique functional, nutritional, and hypoallergenic properties. The interactions of RBP with other biopolymers… read more here.
Keywords: rice bran; dairy desserts; bran protein; protein ... See more keywords