How Inhomogeneous Salt Distribution Can affect the Sensory Properties of Salt-Reduced Multi-Component Food: Contribution of A Mixture Experimental Design Approach Applied to Pizza-Reference-Cited by-同舟云学术

How Inhomogeneous Salt Distribution Can affect the Sensory Properties of Salt-Reduced Multi-Component Food: Contribution of A Mixture Experimental Design Approach Applied to Pizza

Published:2015-12 Issue:6 Volume:30 Page:484-498
ISSN:0887-8250
Container-title:Journal of Sensory Studies
language:en
Short-container-title:Journal of Sensory Studies

Author:

Guilloux Marion¹²³,Prost Carole¹²³,Courcoux Philippe¹³⁴,Le Bail Alain¹²³,Lethuaut Laurent¹²³

Affiliation:

1. ONIRIS, Nantes Atlantic College of Veterinary Medicine, Food Science and Engineering; Rue de la Géraudière, BP 82225, Cedex 3 Nantes France

2. CNRS UMR 6144 GEPEA, Food Aroma Research Group; Rue de la Géraudière, BP 82225, Cedex 3 Nantes France

3. LUNAM University Nantes Angers Le Mans; Nantes France

4. INRA USC “Sensometrics and Chemometrics Laboratory”; Rue de la Géraudière, BP 82225, Cedex 3 Nantes France

Publisher

Wiley

Subject

Sensory Systems,Food Science

Link

http://onlinelibrary.wiley.com/wol1/doi/10.1111/joss.12182/fullpdf

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4. Temporal contrast of salt delivery in mouth increases salt perception;Busche;Chem. Senses,2009

5. Sodium reduction: Optimizing product composition and structure towards increasing saltiness perception;Busche;Trends Food Sci. Tech.,2013

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