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Détermination de la perception de la saveur de la crème glacée par des méthodes instrumentales et sensorielles.

Determination of flavour perception in ice cream by sensory and instrumental methods.

Auteurs : GRUEN I.

Résumé

These proceedings present 32 papers and 10 posters of this symposium held in Thessaloniki, Greece. The combination of scientific knowledge and analysis and experience and practice, provides a comprehensive insight into the past, present and future of the ice cream industry. Sections are devoted to: present/future trends in ice cream; major/minor ingredients and product design; new technologies; microstructure and texture; nutritional aspects; quality and consumer perception; business and marketing.

Détails

  • Titre original : Determination of flavour perception in ice cream by sensory and instrumental methods.
  • Identifiant de la fiche : 2006-2524
  • Langues : Anglais
  • Source : Ice cream II. Proceedings of the second IDF International Symposium on Ice Cream.
  • Date d'édition : 2004

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