Colour, rheology, flavour release and sensory perception of dairy desserts. Influence of thickener and fat content

LWT ◽  
2015 ◽  
Vol 62 (1) ◽  
pp. 408-416 ◽  
Author(s):  
C. Arancibia ◽  
C. Castro ◽  
L. Jublot ◽  
E. Costell ◽  
S. Bayarri
Keyword(s):  
Sensory Perception ◽  
Fat Content ◽  
Flavour Release

scholarly journals Effect of sugar reduction on flavour release and sensory perception in an orange juice soft drink model

2019 ◽  
Vol 284 ◽  
pp. 125-132 ◽  
Author(s):  
Petroula Tsitlakidou ◽  
Ann Van Loey ◽  
Lisa Methven ◽  
J. Stephen Elmore
Keyword(s):  
Orange Juice ◽  
Soft Drink ◽  
Sensory Perception ◽  
Sugar Reduction ◽  
Flavour Release

Effect of fat content on flavour release from sausages

2007 ◽  
Vol 103 (2) ◽  
pp. 396-403 ◽  
Author(s):  
Ana I. Carrapiso
Keyword(s):  
Fat Content ◽  
Flavour Release

Fat content, baking time, hydration and temperature affect flavour release from biscuits in model-mouth and real systems

1999 ◽  
Vol 14 (6) ◽  
pp. 351-357 ◽  
Author(s):  
Michael S. Brauss ◽  
Björn Balders ◽  
Robert S. T. Linforth ◽  
Shane Avison ◽  
Andrew J. Taylor
Keyword(s):  
Fat Content ◽  
Flavour Release

Sensory perception and lubrication properties of milk: Influence of fat content

2012 ◽  
Vol 26 (1) ◽  
pp. 15-22 ◽  
Author(s):  
A. Chojnicka-Paszun ◽  
H.H.J. de Jongh ◽  
C.G. de Kruif
Keyword(s):  
Sensory Perception ◽  
Fat Content ◽  
Lubrication Properties

Review of Extra-sensory perception.

1934 ◽  
Vol 29 (3) ◽  
pp. 350-352 ◽  
Author(s):  
George Van Ness Dearborn
Keyword(s):  
Sensory Perception

Non-Fasting Factor VII Coagulant Activity (FVII:C) Increased by High-Fat Diet

1994 ◽  
Vol 71 (06) ◽  
pp. 755-758 ◽  
Author(s):  
E M Bladbjerg ◽  
P Marckmann ◽  
B Sandström ◽  
J Jespersen
Keyword(s):  
High Fat Diet ◽  
Fat Content ◽  
Factor Vii ◽  
Amidolytic Activity ◽  
High Fat ◽  
Low Fat Diet ◽  
Increased Risk ◽  
Coagulant Activity ◽  
High Fat Diets ◽  
Fat Diets

SummaryPreliminary observations have suggested that non-fasting factor VII coagulant activity (FVII:C) may be related to the dietary fat content. To confirm this, we performed a randomised cross-over study. Seventeen young volunteers were served 2 controlled isoenergetic diets differing in fat content (20% or 50% of energy). The 2 diets were served on 2 consecutive days. Blood samples were collected at 8.00 h, 16.30 h and 19.30 h, and analysed for triglycerides, FVII coagulant activity using human (FVII:C) or bovine thromboplastin (FVII:Bt), and FVII amidolytic activity (FVIPAm). The ratio FVII:Bt/FVII:Am (a measure of FVII activation) increased from fasting levels on both diets, but most markedly on the high-fat diet. In contrast, FVII: Am (a measure of FVII protein) tended to decrease from fasting levels on both diets. FVII:C rose from fasting levels on the high-fat diet, but not on the low-fat diet. The findings suggest that high-fat diets increase non-fasting FVII:C, and consequently may be associated with increased risk of thrombosis.

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