Document Detail

Relating creamy perception of whey protein enriched yogurt systems to instrumental data by means of multivariate data analysis.
MedLine Citation:
PMID:  23311463     Owner:  NLM     Status:  MEDLINE    
PRACTICAL APPLICATION: Knowing the instrumental parameters describing sensory textural attributes provides important information for having a better understanding of the underlying processes during consumer's perception. Knowledge about the sensory behavior of a product and its oral processing imparts an opportunity to fasten the product development process. By means of yogurt systems instrumental parameters derived from particle size analysis and rheological measurements were correlated with sensory attributes in order to determine the main factors leading to the mouthfeel sensations grainy, viscous, and creamy of semisolid milk products.
Alina Krzeminski; Maja Tomaschunas; Ehrhard Köhn; Mechthild Busch-Stockfisch; Jochen Weiss; Jörg Hinrichs
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Publication Detail:
Type:  Journal Article; Research Support, Non-U.S. Gov't     Date:  2013-01-11
Journal Detail:
Title:  Journal of food science     Volume:  78     ISSN:  1750-3841     ISO Abbreviation:  J. Food Sci.     Publication Date:  2013 Feb 
Date Detail:
Created Date:  2013-02-07     Completed Date:  2013-08-09     Revised Date:  2014-11-13    
Medline Journal Info:
Nlm Unique ID:  0014052     Medline TA:  J Food Sci     Country:  United States    
Other Details:
Languages:  eng     Pagination:  S314-9     Citation Subset:  IM    
Copyright Information:
© 2013 Institute of Food Technologists®
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MeSH Terms
Caseins / analysis,  chemistry*
Food Handling
Milk Proteins / analysis,  chemistry*
Multivariate Analysis
Particle Size
Principal Component Analysis
Taste Perception / physiology*
Yogurt / analysis*
Young Adult
Reg. No./Substance:
0/Caseins; 0/Milk Proteins; 0/whey protein

From MEDLINE®/PubMed®, a database of the U.S. National Library of Medicine

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