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Results: 1-10 |
Results: 10
PERCEPTION OF MEALINESS IN APPLES - A COMPARISON OF CONSUMERS AND TRAINED ASSESSORS
Authors: GOMEZ C FIORENZA F IZQUIERDO L COSTELL E
Citation: C. Gomez et al., PERCEPTION OF MEALINESS IN APPLES - A COMPARISON OF CONSUMERS AND TRAINED ASSESSORS, ZEITSCHRIFT FUR LEBENSMITTEL-UNTERSUCHUNG UND-FORSCHUNG A-FOOD RESEARCH AND TECHNOLOGY, 207(4), 1998, pp. 304-310
SENSORY QUALITY OF LOW-SUGAR ORANGE GELS WITH GELLAN, XANTHAN AND LOCUST BEAN GUMS
Authors: DAMASIO MH COSTELL E DURAN L
Citation: Mh. Damasio et al., SENSORY QUALITY OF LOW-SUGAR ORANGE GELS WITH GELLAN, XANTHAN AND LOCUST BEAN GUMS, ZEITSCHRIFT FUR LEBENSMITTEL-UNTERSUCHUNG UND-FORSCHUNG A-FOOD RESEARCH AND TECHNOLOGY, 204(3), 1997, pp. 183-188
SENSORY PROFILE OF PEACH NECTARS - EVALUA TION OF ASSESSORS AND ATTRIBUTES BY GENERALIZED PROCRUSTES ANALYSIS
Authors: PASTOR MV COSTELL E IZQUIERDO L DURAN L
Citation: Mv. Pastor et al., SENSORY PROFILE OF PEACH NECTARS - EVALUA TION OF ASSESSORS AND ATTRIBUTES BY GENERALIZED PROCRUSTES ANALYSIS, Food science and technology international, 2(4), 1996, pp. 219-230
EFFECTS OF HYDROCOLLOIDS AND ASPARTAME ON SENSORY VISCOSITY AND SWEETNESS OF LOW-CALORIE PEACH NECTARS
Authors: PASTOR MV COSTELL E DURAN L
Citation: Mv. Pastor et al., EFFECTS OF HYDROCOLLOIDS AND ASPARTAME ON SENSORY VISCOSITY AND SWEETNESS OF LOW-CALORIE PEACH NECTARS, Journal of texture studies, 27(1), 1996, pp. 61-79
OPTIMIZING ACCEPTABILITY OF A HIGH FRUIT LOW SUGAR PEACH NECTAR USINGASPARTAME AND GUAR GUM
Authors: PASTOR MV COSTELL E IZQUIERDO L DURAN L
Citation: Mv. Pastor et al., OPTIMIZING ACCEPTABILITY OF A HIGH FRUIT LOW SUGAR PEACH NECTAR USINGASPARTAME AND GUAR GUM, Journal of food science, 61(4), 1996, pp. 852-855
EFFECTS OF CONCENTRATION, PH AND PRESENCE OF SALT ON THE RHEOLOGICAL BEHAVIOR OF CELLULOSE GUMS SOLUTIONS
Authors: PASTOR MV PAREJA L COSTELL E DURAN L
Citation: Mv. Pastor et al., EFFECTS OF CONCENTRATION, PH AND PRESENCE OF SALT ON THE RHEOLOGICAL BEHAVIOR OF CELLULOSE GUMS SOLUTIONS, Revista espanola de ciencia y tecnologia de alimentos, 34(5), 1994, pp. 527-539
EFFECT OF VISCOSITY ON THE DETECTION, REC OGNITION AND DIFFERENTIAL THRESHOLDS OF SUCROSE AND ASPARTAME
Authors: PASTOR MV COSTELL E DURAN L
Citation: Mv. Pastor et al., EFFECT OF VISCOSITY ON THE DETECTION, REC OGNITION AND DIFFERENTIAL THRESHOLDS OF SUCROSE AND ASPARTAME, Revista espanola de ciencia y tecnologia de alimentos, 34(1), 1994, pp. 91-101
EFFECTS OF CONCENTRATION, PH AND SALT CONTENT ON FLOW CHARACTERISTICSOF XANTHAN GUM SOLUTIONS
Authors: PASTOR MV COSTELL E IZQUIERDO L DURAN L
Citation: Mv. Pastor et al., EFFECTS OF CONCENTRATION, PH AND SALT CONTENT ON FLOW CHARACTERISTICSOF XANTHAN GUM SOLUTIONS, Food hydrocolloids, 8(3-4), 1994, pp. 265-275
LOW SUGAR BAKERY JAMS WITH GELLAN GUM GUAR GUM MIXTURES - INFLUENCE OF COMPOSITION ON TEXTURE
Authors: DURAN E COSTELL E IZQUIERDO L DURAN L
Citation: E. Duran et al., LOW SUGAR BAKERY JAMS WITH GELLAN GUM GUAR GUM MIXTURES - INFLUENCE OF COMPOSITION ON TEXTURE, Food hydrocolloids, 8(3-4), 1994, pp. 373-381
RHEOLOGICAL INDEXES OF FRUIT CONTENT IN JAMS - EFFECT OF FORMULATION ON FLOW PLASTICITY OF SHEARED STRAWBERRY AND PEACH JAMS
Authors: COSTELL E CARBONELL E DURAN L
Citation: E. Costell et al., RHEOLOGICAL INDEXES OF FRUIT CONTENT IN JAMS - EFFECT OF FORMULATION ON FLOW PLASTICITY OF SHEARED STRAWBERRY AND PEACH JAMS, Journal of texture studies, 24(4), 1993, pp. 375-390
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