HjemResultaterPublikasjonerMicrostructure and sensory properties of high pressure processed dressings stabilized by different whey proteins

Microstructure and sensory properties of high pressure processed dressings stabilized by different whey proteins

Publisert 2006

Les på engelsk

Publikasjonsdetaljer

Tidsskrift : Food Hydrocolloids , vol. 20 , p. 650–662–13 , 2006

Internasjonale standardnummer :
Trykt : 0268-005X
Elektronisk : 1873-7137

Publikasjonstype : Vitenskapelig artikkel

Bidragsytere : Christiansen, Kirsti Forstrøm; Krekling, Trygve; Kohler, Achim; Vegarud, Gerd; Langsrud, Thor; Egelandsdal, Bjørg

Sak : 5

Lenker :
DOI : doi.org/10.1016/j.foodhyd.2005...

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Kjetil Aune
Bibliotekleder
kjetil.aune@nofima.no

Sammendrag

The correlation between viscosity and image analysis was fair, as the oil was not detected by the images or vectorized images. Sensory attributes explained by protein type or other design variables visible in the images were well explained by images. (c) 2005 Elsevier Ltd. All rights reserved.