Enhancing salty taste through odour–taste–taste interactions: Influence of odour intensity and salty tastants’ nature
about
Ham particle size influences saltiness perception in flans.Quillaja saponin-based hollow salt particles as solid carriers for enhancing sensory aroma with reduced sodium intake.Effect of Salt Reduction on Consumer Acceptance and Sensory Quality of Food.Use of Consumer Acceptability as a Tool to Determine the Level of Sodium Reduction: A Case Study on Beef Soup Substituted With Potassium Chloride and Soy-Sauce Odor.Perception of mixtures of odorants and tastants: sensory and analytical points of viewCombined heterogeneous distribution of salt and aroma in food enhances salt perception
P2860
Enhancing salty taste through odour–taste–taste interactions: Influence of odour intensity and salty tastants’ nature
description
im April 2013 veröffentlichter wissenschaftlicher Artikel
@de
wetenschappelijk artikel
@nl
наукова стаття, опублікована у квітні 2013
@uk
name
Enhancing salty taste through ...... ity and salty tastants’ nature
@en
Enhancing salty taste through ...... ity and salty tastants’ nature
@nl
type
label
Enhancing salty taste through ...... ity and salty tastants’ nature
@en
Enhancing salty taste through ...... ity and salty tastants’ nature
@nl
prefLabel
Enhancing salty taste through ...... ity and salty tastants’ nature
@en
Enhancing salty taste through ...... ity and salty tastants’ nature
@nl
P2093
P1476
Enhancing salty taste through ...... ity and salty tastants’ nature
@en
P2093
Chantal Septier
Christian Salles
Nizar Nasri
Noëlle Beno
Thierry Thomas-Danguin
P304
P356
10.1016/J.FOODQUAL.2012.07.004
P577
2013-04-01T00:00:00Z