Sökning: "Karin Wendin"

Hittade 3 avhandlingar innehållade orden Karin Wendin.

  1. 1. Oil-in-water emulsions Effects of fat content and thickeners on flavour, taste and texture

    Författare :Karin Wendin; Uppsala universitet; []
    Nyckelord :AGRICULTURAL SCIENCES; LANTBRUKSVETENSKAPER; LANTBRUKSVETENSKAPER; AGRICULTURAL SCIENCES; Domestic science and nutrition; Hushålls- och kostvetenskap;

    Sammanfattning : .... LÄS MER

  2. 2. Sensory Dynamics in Emulsion Products Differing in Fat Content

    Författare :Karin Wendin; Chalmers University of Technology; []
    Nyckelord :microstructure; smell; texture; rheology; flavour; fat content; taste; sensory analysis; time intensity; ordinary differential equation; polynomial; emulsion products;

    Sammanfattning : Flavour, taste and texture are important qualities when purchasing food and the richness and smoothness of fat are desired properties for many individuals. However, fat is the major nutrition concern of many consumers. It is therefore important to be able to produce attractive products containing low amounts of fat. LÄS MER

  3. 3. Finger foods : A cross-disciplinary study about the development of finger foods for older adults with motoric eating difficulties

    Författare :Sarah Forsberg; Karin Wendin; Wender L. P. Bredie; Department of Food and Meal Science; []
    Nyckelord :AGRICULTURAL SCIENCES; LANTBRUKSVETENSKAPER; LANTBRUKSVETENSKAPER; AGRICULTURAL SCIENCES;

    Sammanfattning : Motoric eating difficulties are often a consequence of disease and affect the ability to eat independently with cutlery. Not being able to eat properly with a knife and fork may lead to reduced food intake, social withdrawal and poor quality of life. LÄS MER