Sökning: onr:"swepub:oai:DiVA.org:hkr-10415" > Low-fat mayonnaise :
Fältnamn | Indikatorer | Metadata |
---|---|---|
000 | 02941naa a2200493 4500 | |
001 | oai:DiVA.org:hkr-10415 | |
003 | SwePub | |
008 | 130423s1997 | |||||||||||000 ||eng| | |
009 | oai:DiVA.org:ri-26548 | |
024 | 7 | a urn:nbn:se:hkr:diva-104152 urn |
024 | 7 | a urn:nbn:se:ri:diva-265482 urn |
040 | a (SwePub)hkrd (SwePub)ri | |
041 | a engb eng | |
042 | 9 SwePub | |
072 | 7 | a ref2 swepub-contenttype |
072 | 7 | a art2 swepub-publicationtype |
100 | 1 | a Wendin, Karin,d 1963-u Uppsala University, Department of Domestic Sciences4 aut0 (Swepub:hkr)wek |
245 | 1 0 | a Low-fat mayonnaise :b Influences of fat content, aroma compounds and thickeners |
264 | 1 | c 1997 |
338 | a print2 rdacarrier | |
500 | a A1129 | |
520 | a The effects of fat content and thickeners, propylene glycol alginate (PGA; 1.40%) and guar gum (1.55%), on sensory and instrumental quality descriptors on reduced fat mayonnaises (15 and 30% fat) with and without added aroma compounds, citral (semi-polar) and pyroligneous acid (polar), were investigated. One mayonnaise, 82% fat, without added thickener or aroma compounds was used as reference. Sensory evaluation (quantitative descriptive analysis; QDA), rheological analysis (yield stress, maximum viscosity, G' and G''), measurements of particle size and headspace CC-MS analyses were carried out. Correlations between the results were developed Perceived and instrumental texture, and perceived smell and flavour, changed differently in magnitude and direction due to fat content and type of thickener. | |
650 | 7 | a MEDICAL AND HEALTH SCIENCESx Health Sciencesx Nutrition and Dietetics0 (SwePub)303042 hsv//eng |
650 | 7 | a MEDICIN OCH HÄLSOVETENSKAPx Hälsovetenskaperx Näringslära0 (SwePub)303042 hsv//swe |
650 | 7 | a MEDICIN OCH HÄLSOVETENSKAPx Hälsovetenskaper0 (SwePub)3032 hsv//swe |
650 | 7 | a MEDICAL AND HEALTH SCIENCESx Health Sciences0 (SwePub)3032 hsv//eng |
653 | a Low-fat mayonnaise | |
653 | a influences of fat content | |
653 | a aroma compounds and thickeners | |
700 | 1 | a Aaby, K4 aut |
700 | 1 | a Edris, A4 aut |
700 | 1 | a Ellekjaer, M R4 aut |
700 | 1 | a Albin, R4 aut |
700 | 1 | a Bergenstahl, B4 aut |
700 | 1 | a Johansson, L4 aut |
700 | 1 | a Willers, E P4 aut |
700 | 1 | a Solheim, R4 aut |
700 | 1 | a Risberg Ellekjaer, M4 aut |
700 | 1 | a Bergenståhl, Bu RISE,YKI – Ytkemiska institutet4 aut |
700 | 1 | a Wendin, Ku RISE,SIK – Institutet för livsmedel och bioteknik4 aut |
710 | 2 | a Uppsala University, Department of Domestic Sciencesb YKI – Ytkemiska institutet4 org |
773 | 0 | t Food Hydrocolloidsg 11:1, s. 87-99q 11:1<87-99x 0268-005Xx 1873-7137 |
856 | 4 8 | u http://urn.kb.se/resolve?urn=urn:nbn:se:hkr:diva-10415x lärosäteslänky Till lärosätets (hkr) databas |
856 | 4 8 | u http://urn.kb.se/resolve?urn=urn:nbn:se:ri:diva-26548x lärosäteslänky Till lärosätets (ri) databas |
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