ShareSensory profiling of vanilla ice cream: flavour and base interactions.
Author(s) : KING B. M.
Type of article: Article
Summary
The five different types of flavours included a CO2 extract, an oleoresin, an extract, a natural flavour and vanillin. Results indicate that the nature of the base is very important to flavour perception. Modifying fat distribution in the finished product influences the flavour release.
Details
- Original title: Sensory profiling of vanilla ice cream: flavour and base interactions.
- Record ID : 1996-0371
- Languages: English
- Source: Lebensm.-Wiss. Technol. - vol. 27 - n. 5
- Publication date: 1994
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Indexing
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Themes:
Food quality and safety. Microbiology;
Ice creams - Keywords: Mix; Lipid; Organoleptic property; Ice cream
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- Date : 1993
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- Date : 1996/11
- Languages : English
- Source: Egypt. J. Dairy Sci. - vol. 79 - n. 11
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Carbohydrates as fat replacers in ice cream.
- Date : 1994
- Languages : English
- Source: Eur. Dairy Mag. - n. 1
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Carbohydrates as fat replacers in ice cream.
- Author(s) : VOM DORP M.
- Date : 1993/10
- Languages : English
- Source: Frozen chill. Foods - vol. 47 - n. 10
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