کد مقاله | کد نشریه | سال انتشار | مقاله انگلیسی | نسخه تمام متن |
---|---|---|---|---|
10376011 | 880382 | 2005 | 6 صفحه PDF | دانلود رایگان |
عنوان انگلیسی مقاله ISI
Factors affecting the perception of creaminess of oil-in-water emulsions
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کلمات کلیدی
موضوعات مرتبط
مهندسی و علوم پایه
مهندسی شیمی
شیمی کلوئیدی و سطحی
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چکیده انگلیسی
Sensory panel results show that the perception of all three descriptors was significantly influenced by the rheology and the fat content, with higher ratings of all three descriptors scored for samples with higher viscosity and higher volume fraction. Discrimination between 5 and 20 vol% oil samples was stronger in the more viscous samples. Creaminess perception appeared to be more enhanced by a higher viscosity than by a higher volume fraction of oil. Some correlations between the different texture descriptors and the shear-thinning rheology of the samples were detected. Changing the oil droplet size from 0.5 to 2 μm had no significant influence on the perceived perception of taste, thickness and creaminess.
ناشر
Database: Elsevier - ScienceDirect (ساینس دایرکت)
Journal: Food Hydrocolloids - Volume 19, Issue 3, May 2005, Pages 521-526
Journal: Food Hydrocolloids - Volume 19, Issue 3, May 2005, Pages 521-526
نویسندگان
Mahmood Akhtar, Juliane Stenzel, Brent S. Murray, Eric Dickinson,