Methods for a deeper understanding of the sensory perception of fruit fillings-Reference-Cited by-同舟云学术

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Methods for a deeper understanding of the sensory perception of fruit fillings

Published:2015-04 Issue: Volume:46 Page:160-171
ISSN:0268-005X
Container-title:Food Hydrocolloids
language:en
Short-container-title:Food Hydrocolloids

Author:

Agudelo A.,Varela P.,Fiszman S.

Funder

Sucroal S.A.

SENA

Spanish Ministry of Science and Innovation

Publisher

Elsevier BV

Subject

General Chemical Engineering,General Chemistry,Food Science

Reference48 articles.

1. Advantages and uses of check-all-that-apply response compared to traditional scaling of attributes for salty snacks;Adams,2007

2. Fruit filling development: a multiparametric approach;Agudelo;LWT- Food Science and Technology,2015

3. Native tapioca starch as a potential thickener for fruit fillings. Evaluation of mixed models containing low-methoxyl pectin;Agudelo;Food Hydrocolloids,2014

4. Formulating fruit fillings. freezing and baking stability of a tapioca starch-pectin mixture model;Agudelo;Food Hydrocolloids,2014

5. Comparison between temporal dominance of sensations (TDS) and key-attribute sensory profiling for evaluating solid food with contrasting textural layers: fish sticks;Albert;Food Quality and Preference,2012

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