The influence of fat, sugar and non-fat milk solids on selected taste, flavor and texture parameters of a vanilla ice-cream

Author： Stampanoni Koeferli C.R. Piccinali P. Sigrist S.

Publisher： Elsevier

ISSN： 0950-3293

Source： Food Quality and Preference, Vol.7, Iss.2, 1996-04, pp. : 69-79

Disclaimer: Any content in publications that violate the sovereignty, the constitution or regulations of the PRC is not accepted or approved by CNPIEC.

Previous Menu Next

Abstract

Related content

Influence of health and taste attitudes on consumption of low- and high-fat foods

By Zandstra E.H. de Graaf C. Van Staveren W.A.

Food Quality and Preference, Vol. 12, Iss. 1, 2001-01 ,pp. : 75-82

Elsevier

Access to resources Recommend Favorite

Sensory perception of fat in milk

By Frost M.B. Dijksterhuis G. Martens M.

Food Quality and Preference, Vol. 12, Iss. 5, 2001-07 ,pp. : 327-336

Elsevier

Access to resources Recommend Favorite

Texture of semi-solids; sensory and instrumental measurements on vanilla custard desserts

By de Wijk R.A. van Gemert L.J. Terpstra M.E.J. Wilkinson C.L.

Food Quality and Preference, Vol. 14, Iss. 4, 2003-06 ,pp. : 305-317

Elsevier

Access to resources Recommend Favorite

Replacing Sugar in Ice Cream: Fruit Up® as a Substitute

By García-Segovia P.

Journal of Culinary Science & Technology, Vol. 11, Iss. 2, 2013-06 ,pp. : 155-164

Taylor & Francis Ltd

Access to resources Recommend Favorite

Flavor release from salad dressing varying in fat and garlic flavor

By Guinard J.-X. Wee C. McSunas A. Fritter D.

Food Quality and Preference, Vol. 13, Iss. 3, 2002-04 ,pp. : 129-137

Elsevier

Access to resources Recommend Favorite