Factors Regulating Astringency of Whey Protein Beverages-Reference-Cited by-同舟云学术

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Factors Regulating Astringency of Whey Protein Beverages

Published:2008-07 Issue:7 Volume:91 Page:2553-2560
ISSN:0022-0302
Container-title:Journal of Dairy Science
language:en
Short-container-title:Journal of Dairy Science

Author:

Beecher J.W.,Drake M.A.,Luck P.J.,Foegeding E.A.

Funder

North Carolina Agricultural Research Service

Publisher

American Dairy Science Association

Subject

Genetics,Animal Science and Zoology,Food Science

Reference30 articles.

1. Standard definitions of terms relating to sensory evaluation of materials and productds,1989

2. Effectiveness of rinses in alleviating bitterness and astringency residuals in model solutions;Brannan;J. Sens. Stud.,2001

3. Interaction of astringency and taste characteristics;Brannan;J. Sens. Stud.,2001

4. Comparison of procedures for reducing astringency carry-over effects in evaluation of red wines;Colonna;Aust. J. Grape Wine Res.,2004

5. A chemical basis for sour taste perception of acid solutions and fresh-pack dill pickles;Da Conceicao Neta;J. Food Sci.,2007

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