Oral processing behavior and dynamic sensory perception of composite foods: Toppings assist saliva in bolus formation
Sign Up to like & getrecommendations! Published in 2019 at "Food Quality and Preference"
DOI: 10.1016/j.foodqual.2018.05.009
Abstract: Abstract Composite foods consist of combinations of single foods, such as bread with toppings. Single foods can differ considerably in their mechanical and sensory properties. This study aimed to investigate the effect of toppings on… read more here.
Keywords: composite foods; oral processing; sensory perception; perception ... See more keywords
Using dynamic sensory techniques to determine drivers of liking in sodium and fat-reduced Bologna sausage containing functional emulsion gels.
Sign Up to like & getrecommendations! Published in 2020 at "Food research international"
DOI: 10.1016/j.foodres.2020.109066
Abstract: Temporal Dominance of Sensations (TDS) and Temporal Check-all-that-apply (TCATA) are fast and dynamic descriptive techniques for sensory characterization of food. The temporal perception involved during the consumption of reformulated meat products are rarely considered and,… read more here.
Keywords: dynamic sensory; emulsion gels; emulsion; tds tcata ... See more keywords
Characterization of the key taste compounds during bread oral processing by instrumental analysis and dynamic sensory evaluation
Sign Up to like & getrecommendations! Published in 2021 at "Lwt - Food Science and Technology"
DOI: 10.1016/j.lwt.2020.110641
Abstract: Abstract The process of taste release and perception during chewing bread was investigated using high-performance liquid chromatography and sodium ion-selective electrode analysis combined with dynamic sensory evaluation. The result of the dynamic quantitative descriptive analysis… read more here.
Keywords: taste; analysis; characterization key; dynamic sensory ... See more keywords