Factors influencing the sensory perception of reformulated baked confectionary products-Reference-Cited by-同舟云学术

登录注册会员服务联系我们

Factors influencing the sensory perception of reformulated baked confectionary products

Published:2019-01-22 Issue:7 Volume:60 Page:1160-1188
ISSN:1040-8398
Container-title:Critical Reviews in Food Science and Nutrition
language:en
Short-container-title:Critical Reviews in Food Science and Nutrition

Author:

Garvey Emer C.¹²,O’Sullivan Maurice G.²^ORCID,Kerry Joseph P.³,Kilcawley Kieran N.¹^ORCID

Affiliation:

1. Department of Food Quality and Sensory Science, Teagasc Food Research Centre, Moorepark, Ireland;

2. Sensory Group, School of Food and Nutritional Science, University College Cork, Cork, Ireland;

3. Food Packaging Group, School of Food and Nutritional Science, University College Cork, Cork, Ireland

Funder

Department of Agriculture Food and the Marine

Food Institutional Research Measure

Irish Department of Agriculture Food and the Marine

Publisher

Informa UK Limited

Subject

Industrial and Manufacturing Engineering,General Medicine,Food Science

Link

https://www.tandfonline.com/doi/pdf/10.1080/10408398.2018.1562419

Reference206 articles.

1. Matrix effects on flavour volatiles release in dark chocolates varying in particle size distribution and fat content using GC–mass spectrometry and GC–olfactometry

2. Comparison of the effects of sucrose and hexose on furfural formation and browning in cookies baked at different temperatures

3. Partial Replacement of Egg White Proteins with Whey Proteins in Angel Food Cakes

4. Distinctive sensory features introduced by resistant starch in baked products

Cited by 22 articles. 订阅此论文施引文献订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献

1. Replacing solid fat in croissant dough using xanthan gum-based oleogels. Impact on rheological properties and final product quality;Food Hydrocolloids;2024-12

2. Emulsion filled gels based on inulin and dry-fractionated pulse proteins to produce low-fat baked goods;LWT;2024-09

3. Odor and taste characteristics, transduction mechanism, and perceptual interaction in fermented foods: a review;Critical Reviews in Food Science and Nutrition;2024-07-16

4. A comprehensive review: Impact of oleogel application on food texture and sensory properties;Food Science & Nutrition;2024-04-13

5. Exploring the Impacts of Sorghum (Sorghum bicolor L. Moench) Germination on the Flour’s Nutritional, Chemical, Bioactive, and Technological Properties;Foods;2024-02-03

同舟云学术

1.学者识别学者识别

2.学术分析学术分析

3.人才评估人才评估

"同舟云学术"是以全球学者为主线，采集、加工和组织学术论文而形成的新型学术文献查询和分析系统，可以对全球学者进行文献检索和人才价值评估。用户可以通过关注某些学科领域的顶尖人物而持续追踪该领域的学科进展和研究前沿。经过近期的数据扩容，当前同舟云学术共收录了国内外主流学术期刊6万余种，收集的期刊论文及会议论文总量共计约1.5亿篇，并以每天添加12000余篇中外论文的速度递增。我们也可以为用户提供个性化、定制化的学者数据。欢迎来电咨询！咨询电话：010-8811{复制后删除}0370

www.globalauthorid.com

TOP

Copyright © 2019-2024 北京同舟云网络信息技术有限公司
京公网安备11010802033243号京ICP备18003416号-3