Effect of Pleurotus ostreatus powder addition in vegetable soup on ß‐glucan content, sensory perception, and acceptability-Reference-Cited by-同舟云学术

Effect of Pleurotus ostreatus powder addition in vegetable soup on ß‐glucan content, sensory perception, and acceptability

Published:2019-01-28 Issue:2 Volume:7 Page:730-737
ISSN:2048-7177
Container-title:Food Science & Nutrition
language:en
Short-container-title:Food Sci Nutr

Author:

Proserpio Cristina¹^ORCID,Lavelli Vera¹,Laureati Monica¹,Pagliarini Ella¹

Affiliation:

1. Department of Food, Environmental and Nutritional Sciences (DeFENS)University of Milan Milan Italy

Funder

Fondazione Cariplo

Publisher

Wiley

Subject

Food Science

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1002/fsn3.917

Reference29 articles.

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2. Penalty analysis based on CATA questions to identify drivers of liking and directions for product reformulation

3. Comparison of two sensory profiling techniques based on consumer perception

4. Examination of sensory product characterization bias when check-all-that-apply (CATA) questions are used concurrently with hedonic assessments

5. Pleuran (β-glucan from Pleurotus ostreatus) supplementation, cellular immune response and respiratory tract infections in athletes

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