Dynamic sensory profile of mango skyr yoghurt added of prebiotic and natural sweeteners: multiple time‐intensity analysis and temporal dominance of sensations-Reference-Cited by-同舟云学术

Dynamic sensory profile of mango skyr yoghurt added of prebiotic and natural sweeteners: multiple time‐intensity analysis and temporal dominance of sensations

Published:2021-04-08 Issue:8 Volume:56 Page:4159-4169
ISSN:0950-5423
Container-title:International Journal of Food Science & Technology
language:en
Short-container-title:Int. J. Food Sci. Technol.

Author:

Pereira Cecília Teresa Muniz¹^ORCID,Pereira Dalva Muniz²,Bolini Helena Maria André¹

Affiliation:

1. Department of Food and Nutrition Faculty of Food Engineering University of Campinas Rua Monteiro Lobato, 80 13083‐862 Campinas SP Brazil

2. Department of Educational Development Federal Institute of Education, Science and Technology of Maranhão Caxias MA Brazil

Funder

Coordenação de Aperfeiçoamento de Pessoal de Nível Superior

Publisher

Wiley

Subject

Industrial and Manufacturing Engineering,Food Science

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1111/ijfs.15045

Reference35 articles.

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2. A 100-Year Review: Yogurt and other cultured dairy products

3. The Influence of the Rebaudioside A Content of Stevia (Stevia rebaudianaBertoni) on the Determination of Sweetness Equivalence in Bittersweet Chocolates, Using the Time-Intensity Analysis

4. Bolini H.M.A.(2012).Time‐Intensity Analysis of Flavors and Tastes – TIAF.

5. Temporal aspects of yoghurt texture perception

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