A sensory challenge: »Creamy«semi-solid dairy products

Alina Sonne; Joerg Hinrichs

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A sensory challenge: »Creamy«semi-solid dairy products

机译：感官挑战：»奶油«半固态乳制品

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摘要

For the development of energy-reduced products basic knowledge about textural determinants of fatty dairy products should be generated which can be used to adapt purposefully the micro-and macro-structural properties of fat-reduced products.

机译：为了开发节能产品，应生成有关脂肪乳制品结构决定因素的基础知识，这些知识可用于有目的地适应减脂产品的微观和宏观结构特性。

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《Deutsche Molkerei Zeitung》 |2014年第8期|a22-a24|共3页
作者
Alina Sonne; Joerg Hinrichs;
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作者单位

University of Hohenheim, Institute of Food Science and Biotechnology, Stuttgart;

University of Hohenheim, Institute of Food Science and Biotechnology, Stuttgart;

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正文语种 eng
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专利

1. Improved mapping of in-mouth creaminess of semi-solid dairy products by combining theology, particle size, and tribology data [J] . Sonne A, Busch-Stockfisch M, Weiss J, LWT-Food Science & Technology . 2014,第1期

机译：通过结合神学，粒度和摩擦学数据，改进了半固态乳制品的口中乳脂状绘图
2. Understanding creaminess perception of dairy products using free-choice profiling and genetic responsivity to 6-n-propylthiouracil [J] . Sarah V.Kirkmeyer, Beverly J.Tepper Chemical Senses . 2003,第6期

机译：使用自由选择谱和对6-正丙基硫氧嘧啶的遗传响应性来了解乳制品的奶油感
3. Tribo-rheology and sensory analysis of a dairy semi-solid [J] . Godoi Fernanda C., Bhandari Bhesh R., Prakash Sangeeta Food Hydrocolloids . 2017,第SEPa期

机译：乳品半固体的摩擦流变学和感官分析
4. Relating Analytical and Sensory Data To Predict Flavor Quality in Dairy Products [C] . Alexandra E. Boelrijk, Catrienus de Jong The Symposium on Freshness and Shelf Life of Foods Aug 26-31, 2002 Chicago, Illinois . 2002

机译：关联分析和感官数据以预测乳制品的风味质量
5. Creaminess in dairy products: Associations with sensory perception, consumer acceptance and genetic sensitivity to 6-n-propylthiouracil (PROP). [D] . Kirkmeyer, Sarah Voisard. 2003

机译：乳制品中的乳脂状：与6-n-丙基硫氧嘧啶（PROP）的感官知觉，消费者接受程度和遗传敏感性相关。
6. The Safety Technological Nutritional and Sensory Challenges Associated With Lacto-Fermentation of Meat and Meat Products by Using Pure Lactic Acid Bacteria Strains and Plant-Lactic Acid Bacteria Bioproducts [O] . Elena Bartkiene, Vadims Bartkevics, Erika Mozuriene, -1

机译：通过使用纯乳酸菌菌株和植物乳酸菌生物制品对肉类和肉制品进行乳酸发酵相关的安全技术营养和感官挑战
7. Understanding creaminess perception of dairy products using free-choice profiling and genetic responsivity to 6-n-propylthiouracil [O] . Sarah V. Kirkmeyer 2015

机译：通过自由选择性分析和6-n-propylthiouracil的遗传响应来了解乳制品的乳脂感

A sensory challenge: »Creamy«semi-solid dairy products

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