Consumer reaction to changes in sensory profile of dulce de leche due to lactose hydrolysis-Reference-Cited by-同舟云学术

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Consumer reaction to changes in sensory profile of dulce de leche due to lactose hydrolysis

Published:2008-09 Issue:9 Volume:18 Page:951-955
ISSN:0958-6946
Container-title:International Dairy Journal
language:en
Short-container-title:International Dairy Journal

Author:

Giménez Ana,Ares Gastón,Gámbaro Adriana

Publisher

Elsevier BV

Subject

Applied Microbiology and Biotechnology,Food Science

Reference20 articles.

1. Dulce de leche a partir de leche hidrolizada – Ensayo previo;Castelao;Tecnología de Alimentos,1977

2. Análisis sensorial descriptivo: generación de descriptores y selección de catadores;Damasio;Revista de Agroquimica y Tecnologia de Alimentos,1991

3. Shelf life estimation of apple baby food;Gámbaro;Journal of Sensory Studies,2006

4. Consumers' perception of sandiness in dulce de leche;Giménez;Journal of Sensory Studies,2008

5. Shelf life estimation of brown bread: a consumer approach;Giménez;Food Quality and Preference,2007

Cited by 12 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. Cappuccino-flavored dulce de leche: Development, characterization and correlation analysis;Journal of Agriculture and Food Research;2023-12

2. Significance of Lactose in Dairy Products;Advanced Dairy Chemistry;2022

3. Rheology, microstructure and sensory properties of low-fat milk jam: Influence of inulin type, sucrose content, sodium bicarbonate and calcium chloride;International Dairy Journal;2021-12

4. Lactose-free Dulce de leche: compositional characterization, browning and texture profile;Journal of Dairy Research;2021-11

5. Transient changes of volatile organic compounds (VOCs) during dulce de leche preparation by a direct injection mass spectrometer based on proton transfer reaction (PTR‐MS);International Journal of Food Science & Technology;2021-06-18

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