Add to ORKGA quantitative predictive model for creamy mouthfeel in dairy desserts was developed, using PLS multivariate analysis of texture attributes. Based on 40 experimental custard desserts, a good correlation was obtained between measured and predicted creamy mouthfeel ratings. The model was validated by testing it for commercial custard desserts (r=0.84, p=0.002). Further validation was obtained by applying the model to commercial yoghurts, using a different panel. Again a good correlation was obtained (r=0.90,
Temporal Dominance of Sensations (TDS) is a sensory descriptive tool that provides information about...
The shelf-life of two industrial-made whipped dessert dairy creams was followed up to 49 days by m...
The food industry faces many challenges when attempting to formulate new or reformulate existing pro...
A quantitative predictive model for creamy mouthfeel in dairy desserts was developed, using PLS mult...
Characteristics of food products are commonly assessed in series of sensory studies to gain insight ...
The sensory components of creamy mouthfeel in commercial mayonnaises, custard desserts and sauces we...
A trained panel developed a set of sensory attributes describing flavor, odor, mouth feel and after ...
A trained panel developed a set of sensory attributes describing flavor, odor, mouth feel and after ...
Consumers’ expectations about the satiating capacity of a food may differ markedly across a broad ra...
A number of in vitro and in vivo instrumental tests have been developed to reflect various aspects o...
Consumers’ expectations about the satiating capacity of a food may differ markedly across a broad ra...
Perceived fattiness and creaminess plus other texture and flavor attributes were assessed for a grou...
Perceived fattiness and creaminess plus other texture and flavor attributes were assessed for a grou...
The mouthfeel and texture of dairy and non-dairy yoghurts play a critical role in food acceptance an...
The aim of this work was to develop and evaluate approaches of linked categorical models using indiv...
Temporal Dominance of Sensations (TDS) is a sensory descriptive tool that provides information about...
The shelf-life of two industrial-made whipped dessert dairy creams was followed up to 49 days by m...
The food industry faces many challenges when attempting to formulate new or reformulate existing pro...
A quantitative predictive model for creamy mouthfeel in dairy desserts was developed, using PLS mult...
Characteristics of food products are commonly assessed in series of sensory studies to gain insight ...
The sensory components of creamy mouthfeel in commercial mayonnaises, custard desserts and sauces we...
A trained panel developed a set of sensory attributes describing flavor, odor, mouth feel and after ...
A trained panel developed a set of sensory attributes describing flavor, odor, mouth feel and after ...
Consumers’ expectations about the satiating capacity of a food may differ markedly across a broad ra...
A number of in vitro and in vivo instrumental tests have been developed to reflect various aspects o...
Consumers’ expectations about the satiating capacity of a food may differ markedly across a broad ra...
Perceived fattiness and creaminess plus other texture and flavor attributes were assessed for a grou...
Perceived fattiness and creaminess plus other texture and flavor attributes were assessed for a grou...
The mouthfeel and texture of dairy and non-dairy yoghurts play a critical role in food acceptance an...
The aim of this work was to develop and evaluate approaches of linked categorical models using indiv...
Temporal Dominance of Sensations (TDS) is a sensory descriptive tool that provides information about...
The shelf-life of two industrial-made whipped dessert dairy creams was followed up to 49 days by m...
The food industry faces many challenges when attempting to formulate new or reformulate existing pro...