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- Marcano, J.; Varela, P.; Cunha, L.M.; Fiszman, S.
- Food research international 2015 v.78 pp. 369-377
- sensation, etc ; cheeses; consumer attitudes; corn starch; cream; dried milk; eggs; ingestion; ingredients; mouth; pies; processed foods; skim milk; starch; sugars; texture; Show all 16 Subjects
- ... Designing satiating food is not an easy task. Food reformulation is normally done by altering the proportion of basic ingredients or by adding new minor ingredients. In general, the texture varies concomitantly with these changes, altering the way the food is processed orally and the complete eating experience. This highlights the interest of discovering how variations in minor ingredients influen ...