Reducing salt and fat content: Impact of composition, texture and cognitive interactions on the perception of flavoured model cheeses
- Author
- SAINT-EVE, Anne1 ; LAUVERJAT, Clémentine1 ; MAGNAN, Céline1 ; DELERIS, Isabelle1 ; SOUCHON, Isabelle1
[1] UMR 782 Génie et Microbiologie des Procédés Alimentaires, AgroParisTech - INRA, 78850 Thiverval-Grignon, France - Source
Food chemistry. 2009, Vol 116, Num 1, pp 167-175, 9 p ; ref : 1/2 p
- CODEN
- FOCHDJ
- ISSN
- 0308-8146
- Scientific domain
- Food science technology
- Publisher
- Elsevier, Kidlington
- Publication country
- United Kingdom
- Document type
- Article
- Language
- English
- Author keyword
- Aroma compound Fat Salt Sensory properties Texture profile analysis
- Keyword (fr)
- Analyse texture Arôme Composition chimique Flaveur Fromage Interaction Matière grasse Modèle Perception Profil Sel Teneur matière grasse Texture Produit laitier
- Keyword (en)
- Texture analysis Aroma Chemical composition Flavor Cheese Interaction Fat Models Perception Profile Salt Fat content Texture Dairy product
- Keyword (es)
- Análisis textura Aroma Composición química Flavor Queso Interacción Materia grasa Modelo Percepción Perfil Sal Contenido materia grasa Textura Producto lácteo
- Classification
- Pascal
- 002 Biological and medical sciences / 002A Fundamental and applied biological sciences. Psychology / 002A35 Food industries / 002A35B Food industries / 002A35B04 Milk and cheese industries. Ice creams
- Discipline
- Agrifood industries
- Origin
- Inist-CNRS
- Database
- PASCAL
- INIST identifier
- 21458223
Sauf mention contraire ci-dessus, le contenu de cette notice bibliographique peut être utilisé dans le cadre d’une licence CC BY 4.0 Inist-CNRS / Unless otherwise stated above, the content of this bibliographic record may be used under a CC BY 4.0 licence by Inist-CNRS / A menos que se haya señalado antes, el contenido de este registro bibliográfico puede ser utilizado al amparo de una licencia CC BY 4.0 Inist-CNRS
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DOI
10.1016/j.foodchem.2009.02.027 
https://dx.doi.org/10.1016/j.foodchem.2009.02.027
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