Block protocol for conventional profiling to sensory characterize plant protein isolates-Reference-Cited by-同舟云学术

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Block protocol for conventional profiling to sensory characterize plant protein isolates

Published:2020-07 Issue: Volume:83 Page:103927
ISSN:0950-3293
Container-title:Food Quality and Preference
language:en
Short-container-title:Food Quality and Preference

Author:

Cosson Audrey,Delarue Julien,Mabille Anne-Cécile,Druon Amandine,Descamps Nicolas,Roturier Jean-Michel,Souchon Isabelle,Saint-Eve Anne

Funder

French National Research and Technology Agency

Publisher

Elsevier BV

Subject

Nutrition and Dietetics,Food Science

Reference54 articles.

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2. ASTM. (1991). Standard terminology relating to sensory evaluation of materials and products. American Society for Testing Materials, 1–3.

3. Thermal taste, PROP responsiveness, and perception of oral sensations;Bajec;Physiology & Behavior,2008

4. Sensory characteristics of combinations of chemicals potentially associated with beany flavour in foods;Bott;Journal of Sensory Studies,2006

5. Increasing flavor variety with herbs and spices improves relative vegetable intake in children who are propylthiouracil (PROP) tasters relative to nontasters;Carney;Physiology & Behavior,2018

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3. Individual differences in sensitivity to bitterness focusing on oat and pea preparations;Future Foods;2022-12

4. Improving functional properties of pea protein through “green” modifications using enzymes and polysaccharides;Food Chemistry;2022-08

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