The Role of Fat in Flavor Perception: Effect of Partition and Viscosity in Model Emulsions
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Reduced-fat foods: the complex science of developing diet-based strategies for tackling overweight and obesityReduced Fat Food Emulsions: Physicochemical, Sensory, and Biological Aspects.Food emulsions as delivery systems for flavor compounds: A review.Characteristics of chicken nuggets as affected by added fat and variable salt contents.Validation of a One-Step Method for Extracting Fatty Acids from Salmon, Chicken and Beef Samples.Impact of protein, lipid and carbohydrate on the headspace delivery of volatile compounds from hydrating powdersFeasibility of reformulating flavours between food products using in vivo aroma comparisonsOral Behaviour of Food Emulsions
P2860
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P2860
The Role of Fat in Flavor Perception: Effect of Partition and Viscosity in Model Emulsions
description
article
@en
im November 2006 veröffentlichter wissenschaftlicher Artikel
@de
wetenschappelijk artikel
@nl
наукова стаття, опублікована в листопаді 2006
@uk
name
The Role of Fat in Flavor Perc ...... d Viscosity in Model Emulsions
@en
The Role of Fat in Flavor Perc ...... d Viscosity in Model Emulsions
@nl
type
label
The Role of Fat in Flavor Perc ...... d Viscosity in Model Emulsions
@en
The Role of Fat in Flavor Perc ...... d Viscosity in Model Emulsions
@nl
prefLabel
The Role of Fat in Flavor Perc ...... d Viscosity in Model Emulsions
@en
The Role of Fat in Flavor Perc ...... d Viscosity in Model Emulsions
@nl
P356
P1476
The role of fat in flavor perc ...... d viscosity in model emulsions
@en
P2093
Andrew J Taylor
Sara Bayarri
P304
P356
10.1021/JF061537K
P407
P50
P577
2006-11-01T00:00:00Z