Physical and Sensory Properties of Regular and Reduced-Fat Pound Cakes with Added Amaranth Flour

2008 ◽  
Vol 85 (5) ◽  
pp. 614-618 ◽  
Author(s):  
Vanessa Dias Capriles ◽  
Eveline Lopes Almeida ◽  
Reinaldo Eduardo Ferreira ◽  
José Alfredo Gomes Arêas ◽  
Caroline Joy Steel ◽  
...  
Keyword(s):  
Sensory Properties ◽  
Reduced Fat ◽  
Amaranth Flour

scholarly journals Milk Fat Substitution by Microparticulated Protein in Reduced-fat Cheese Emulsion: The Effects on Stability, Microstructure, Rheological and Sensory Properties

2019 ◽  
Vol 39 (1) ◽  
pp. 23-34 ◽  
Author(s):  
Müge Urgu ◽  
Aylin Türk ◽  
Sevcan Ünlütürk ◽  
Figen Kaymak-Ertekin ◽  
Nurcan Koca
Keyword(s):  
Milk Fat ◽  
Sensory Properties ◽  
Reduced Fat ◽  
Fat Substitution

Antioxidative, nutritional and sensory properties of muffins with buckwheat flakes and amaranth flour blend partially substituting for wheat flour

LWT ◽  
2018 ◽  
Vol 89 ◽  
pp. 217-223 ◽  
Author(s):  
Agata Antoniewska ◽  
Jarosława Rutkowska ◽  
Montserrat Martinez Pineda ◽  
Agata Adamska
Keyword(s):  
Wheat Flour ◽  
Sensory Properties ◽  
Amaranth Flour ◽  
Flour Blend

Characterisation of the sensory properties and market positioning of novel reduced-fat cheese

2014 ◽  
Vol 21 ◽  
pp. 169-178 ◽  
Author(s):  
Kevin C. Deegan ◽  
Ulla Holopainen ◽  
Paul L.H. McSweeney ◽  
Tapani Alatossava ◽  
Hely Tuorila
Keyword(s):  
Sensory Properties ◽  
Market Positioning ◽  
Reduced Fat

scholarly journals Short communication: Effect of whey protein addition and transglutaminase treatment on the physical and sensory properties of reduced-fat ice cream

2017 ◽  
Vol 100 (7) ◽  
pp. 5206-5211 ◽  
Author(s):  
Erfan Danesh ◽  
Mostafa Goudarzi ◽  
Hossein Jooyandeh
Keyword(s):  
Whey Protein ◽  
Short Communication ◽  
Ice Cream ◽  
Sensory Properties ◽  
Reduced Fat ◽  
Communication Effect

Physico-chemical and sensory properties of reduced-fat mortadella prepared with blends of calcium, magnesium and potassium chloride as partial substitutes for sodium chloride

Meat Science ◽  
2011 ◽  
Vol 89 (4) ◽  
pp. 426-433 ◽  
Author(s):  
C.N. Horita ◽  
M.A. Morgano ◽  
R.M.S. Celeghini ◽  
M.A.R. Pollonio
Keyword(s):  
Sodium Chloride ◽  
Potassium Chloride ◽  
Sensory Properties ◽  
Reduced Fat ◽  
Physico Chemical ◽  
Calcium Magnesium

Effect of microfluidization of heat-treated milk on rheology and sensory properties of reduced fat yoghurt

2011 ◽  
Vol 25 (6) ◽  
pp. 1470-1476 ◽  
Author(s):  
Chr. Ian E. Ciron ◽  
Vivian L. Gee ◽  
Alan L. Kelly ◽  
Mark A.E. Auty
Keyword(s):  
Sensory Properties ◽  
Reduced Fat ◽  
Heat Treated

scholarly journals The impact of extruded microparticulated whey proteins in reduced-fat, plain-type stirred yogurt: Characterization of physicochemical and sensory properties

LWT ◽  
2020 ◽  
Vol 134 ◽  
pp. 109976 ◽  
Author(s):  
M Kamal Hossain ◽  
Jonas Keidel ◽  
Oliver Hensel ◽  
Mamadou Diakité
Keyword(s):  
Whey Proteins ◽  
Sensory Properties ◽  
Reduced Fat ◽  
The Impact

scholarly journals Physicochemical and sensory properties of reduced-fat mayonnaise formulations prepared with rice starch and starch-gum mixtures

2015 ◽  
Vol 27 (6) ◽  
pp. 463 ◽  
Author(s):  
Pradeep Puligundla ◽  
YongHwa Cho ◽  
YoungTack Lee
Keyword(s):  
Sensory Properties ◽  
Rice Starch ◽  
Reduced Fat
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