Using the hedonic thresholds methodology and affective sensory methods to develop beet‐flavored smoothie yogurt-Reference-Cited by-同舟云学术

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Using the hedonic thresholds methodology and affective sensory methods to develop beet‐flavored smoothie yogurt

Published:2022-09-20 Issue:6 Volume:37 Page:
ISSN:0887-8250
Container-title:Journal of Sensory Studies
language:en
Short-container-title:Journal of Sensory Studies

Author:

Moraes Silvana Medeiros¹,Louzada Camila Affonso²,Lima Filho Tarcísio²,Della Lucia Suzana Maria²

Affiliation:

1. Department of Pharmacy and Nutrition, Center for Natural Science and Health Federal University of Espírito Santo, Alto Universitário Alegre Brazil

2. Department of Food Engineering, Center for Agrarian Sciences and Engineering Federal University of Espírito Santo, Alto Universitário Alegre Brazil

Funder

Coordenação de Aperfeiçoamento de Pessoal de Nível Superior

Fundação de Amparo à Pesquisa e Inovação do Espírito Santo

Publisher

Wiley

Subject

Sensory Systems,Food Science

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1111/joss.12789

Reference60 articles.

1. Agnelo R.(2021).Tecnologia dita a produtividade de beterraba.https://revistacampoenegocios.com.br/tecnologia‐dita‐a‐produtividade‐de‐beterraba/

2. Agripoint. (2019).Milkpoint: Cinco Principais tendências Que moldarão a indústria de lácteos Em.https://www.milkpoint.com.br/noticias-e-mercado/giro-noticias/cinco-principais-tendencias-que-moldarao-a-industria-de-lacteos-em-2019-213003/

3. Determination of hedonic thresholds by varying three stimuli

4. How much can sodium chloride be substituted for potassium chloride without affecting the sensory acceptance of cracker-type biscuits?

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