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Hittade 2 avhandlingar som matchar ovanstående sökkriterier.

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

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

   Sammanfattning : .... LÄS MER

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

   Författare :Karin Wendin; Chalmers tekniska högskola; []
   Nyckelord :TEKNIK OCH TEKNOLOGIER; ENGINEERING AND TECHNOLOGY; 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