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Texture perceived on inulin-enriched low-fat semisolid dairy desserts. Rheological and structural basis

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Texture perceived on inulin-enriched low-fat semisolid dairy desserts. Rheological and structural basis

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Bayarri, S.; Gonzalez-Tomas, L.; Hernando Hernando, MI.; Lluch Rodriguez, MÁ.; Costell, E. (2011). Texture perceived on inulin-enriched low-fat semisolid dairy desserts. Rheological and structural basis. Journal of Texture Studies. 42(3):174-184. doi:10.1111/j.1745-4603.2010.00280.x

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Title: Texture perceived on inulin-enriched low-fat semisolid dairy desserts. Rheological and structural basis
Author: Bayarri, Sara Gonzalez-Tomas, Luis Hernando Hernando, Mª Isabel Lluch Rodriguez, Mª Ángeles Costell, Elvira
UPV Unit: Universitat Politècnica de València. Departamento de Tecnología de Alimentos - Departament de Tecnologia d'Aliments
Issued date:
Abstract:
[EN] The aim of the present work is to study whether the perceived texture of low-fat dairy desserts with inulin of different average chain lengths, can be explained by the rheological parameters and by structural ...[+]
Subjects: Creaminess , Dairy dessert , Inulin , Rheology , Structure , Thickness
Copyrigths: Cerrado
Source:
Journal of Texture Studies. (issn: 0022-4901 )
DOI: 10.1111/j.1745-4603.2010.00280.x
Publisher:
Blackwell Publishing
Publisher version: https://doi.org/10.1111/j.1745-4603.2010.00280.x
Project ID:
info:eu-repo/grantAgreement/MEC//AGL2007-63444/ES/INFLUENCIA DE LOS SUSTITUTOS DE GRASA EN LA TEXTURA, EN LA LIBERACION Y PERCEPCION DEL SABOR Y EN LA ACEPTABILIDAD DE PRODUCTOS LACTEOS/
Thanks:
We would like to give thanks to Fondo Social Europeo for financing the contract of author S. Bayarri in the program I3P from CSIC, to MICINN of Spain for financial support (Project AGL2007-63444). Authors also thank Chr ...[+]
Type: Artículo

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