Advancing textural heterogeneity: Effect of manipulating multi-component model foods on the perception of textural complexity.

Patterson, Niamh M; Kuiper, Yvonne S; Rodrigues, Sophia A; James, Bryony J; Gant, Nicholas; Hautus, Michael J

Patterson, Niamh M; Kuiper, Yvonne S; Rodrigues, Sophia A; James, Bryony J; Gant, Nicholas; Hautus, Michael J.

Afiliação

Patterson NM; School of Psychology, The University of Auckland, Private Bag 92019, Auckland 1142, New Zealand. Electronic address: niamh.patterson@auckland.ac.nz.
Kuiper YS; Department of Exercise Sciences, The University of Auckland, Private Bag 92019, Auckland 1142, New Zealand.
Rodrigues SA; The University of Waikato, Te Whare Wananga, Private Bag 3105, Hamilton 3240, New Zealand.
James BJ; The University of Waikato, Te Whare Wananga, Private Bag 3105, Hamilton 3240, New Zealand.
Gant N; Department of Exercise Sciences, The University of Auckland, Private Bag 92019, Auckland 1142, New Zealand.
Hautus MJ; School of Psychology, The University of Auckland, Private Bag 92019, Auckland 1142, New Zealand.

Food Res Int ; 165: 112533, 2023 03.

Article em En | MEDLINE | ID: mdl-36869533

Assuntos

Alimentos; Pectinas; Humanos; Ágar; Carragenina; Percepção

Palavras-chave

Complexity; Food texture; Gels; Rate-All-That-Apply; Textural complexity; Texture heterogeneity

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Texto completo: 1 Base de dados: MEDLINE Assunto principal: Pectinas / Alimentos Idioma: En Ano de publicação: 2023 Tipo de documento: Article

Texto completo

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XML

PubMed Links

Buscar no Google

Texto completo: 1 Base de dados: MEDLINE Assunto principal: Pectinas / Alimentos Idioma: En Ano de publicação: 2023 Tipo de documento: Article