FRINK Linked Data Fragments server

Matches in SemOpenAlex for { <https://semopenalex.org/work/W2170121993> ?p ?o ?g. }

• W2170121993 endingPage "69" @default.
• W2170121993 startingPage "42" @default.
• W2170121993 abstract "ABSTRACT The relevance of initial rheological properties and mechanical and enzymatic structure breakdown in determining selected sensory texture attributes of custards was studied. The so‐called structure breakdown cell was used to characterize saliva‐induced breakdown, i.e., by monitoring digestion of starch by amylase from saliva. Based on rheological parameters, some attributes could be predicted well, while others more poorly or were not predicted. Predictable attributes were primarily determined by bulk properties; poorly and nonpredictable attributes originated from properties of the outer low‐viscosity surface layers or were not related to rheological properties. Both mechanical and enzymatic breakdown were important for creaminess, thickness and melting. Enzymatic breakdown was the dominant mechanism involved in the perception of fattiness, roughness and stickiness but not heterogeneity. Creaminess was the only attribute that was also determined by initial rheological properties and mechanical and enzymatic breakdown. Custards displaying high creaminess ratings had high initial stiffness, the structure broke down at low stress and enzymatic breakdown was slow. Microstructural organization of starch plays a dominating role in defining rheological and breakdown behavior of custards and in this way determines creaminess to a high extent. PRACTICAL APPLICATIONS Breakdown during eating is a complex process. In the work presented, breakdown of a semisolid food system is unravelled and linked to its microstructure and sensory perception. It is demonstrated that it is possible to reasonably predict sensory mouthfeel properties, especially the important attribute, creaminess, based on data from instrumental techniques. The knowledge obtained could be applied to high throughput screening of newly developed food products without the need of involving sensory panels. This will enable the food industry to increase the effectiveness and efficiency of the design and control of sensory attributes throughout the food product development process." @default.
• W2170121993 created "2016-06-24" @default.
• W2170121993 creator A5010116755 @default.
• W2170121993 creator A5010281827 @default.
• W2170121993 creator A5026774941 @default.
• W2170121993 creator A5044753927 @default.
• W2170121993 date "2007-01-25" @default.
• W2170121993 modified "2023-10-12" @default.
• W2170121993 title "RELATIONS BETWEEN RHEOLOGICAL PROPERTIES, SALIVA-INDUCED STRUCTURE BREAKDOWN AND SENSORY TEXTURE ATTRIBUTES OF CUSTARDS" @default.
• W2170121993 cites W1964846200 @default.
• W2170121993 cites W1970778358 @default.
• W2170121993 cites W1975640863 @default.
• W2170121993 cites W1978609591 @default.
• W2170121993 cites W1982725630 @default.
• W2170121993 cites W1990462467 @default.
• W2170121993 cites W1990901810 @default.
• W2170121993 cites W2005158267 @default.
• W2170121993 cites W2015968420 @default.
• W2170121993 cites W2015969022 @default.
• W2170121993 cites W2016456932 @default.
• W2170121993 cites W2021830161 @default.
• W2170121993 cites W2024586450 @default.
• W2170121993 cites W2040895834 @default.
• W2170121993 cites W2041248090 @default.
• W2170121993 cites W2049862492 @default.
• W2170121993 cites W2051452368 @default.
• W2170121993 cites W2053465161 @default.
• W2170121993 cites W2071512093 @default.
• W2170121993 cites W2071901455 @default.
• W2170121993 cites W2072793916 @default.
• W2170121993 cites W2073319368 @default.
• W2170121993 cites W2079758624 @default.
• W2170121993 cites W2083253130 @default.
• W2170121993 cites W2092609469 @default.
• W2170121993 cites W2094270441 @default.
• W2170121993 cites W2096137034 @default.
• W2170121993 cites W2107403354 @default.
• W2170121993 cites W2110792954 @default.
• W2170121993 cites W2118625250 @default.
• W2170121993 cites W2118961554 @default.
• W2170121993 cites W2125727114 @default.
• W2170121993 cites W2130222043 @default.
• W2170121993 cites W2132337264 @default.
• W2170121993 cites W2150191819 @default.
• W2170121993 cites W2153545942 @default.
• W2170121993 cites W2155515279 @default.
• W2170121993 cites W2158462224 @default.
• W2170121993 cites W2164224187 @default.
• W2170121993 cites W2170699060 @default.
• W2170121993 cites W2171558832 @default.
• W2170121993 doi "https://doi.org/10.1111/j.1745-4603.2007.00085.x" @default.
• W2170121993 hasPublicationYear "2007" @default.
• W2170121993 type Work @default.
• W2170121993 sameAs 2170121993 @default.
• W2170121993 citedByCount "92" @default.
• W2170121993 countsByYear W21701219932012 @default.
• W2170121993 countsByYear W21701219932013 @default.
• W2170121993 countsByYear W21701219932014 @default.
• W2170121993 countsByYear W21701219932015 @default.
• W2170121993 countsByYear W21701219932016 @default.
• W2170121993 countsByYear W21701219932017 @default.
• W2170121993 countsByYear W21701219932018 @default.
• W2170121993 countsByYear W21701219932019 @default.
• W2170121993 countsByYear W21701219932020 @default.
• W2170121993 countsByYear W21701219932021 @default.
• W2170121993 countsByYear W21701219932022 @default.
• W2170121993 crossrefType "journal-article" @default.
• W2170121993 hasAuthorship W2170121993A5010116755 @default.
• W2170121993 hasAuthorship W2170121993A5010281827 @default.
• W2170121993 hasAuthorship W2170121993A5026774941 @default.
• W2170121993 hasAuthorship W2170121993A5044753927 @default.
• W2170121993 hasConcept C115961682 @default.
• W2170121993 hasConcept C154945302 @default.
• W2170121993 hasConcept C159985019 @default.
• W2170121993 hasConcept C178790620 @default.
• W2170121993 hasConcept C185592680 @default.
• W2170121993 hasConcept C186541917 @default.
• W2170121993 hasConcept C192562407 @default.
• W2170121993 hasConcept C200215109 @default.
• W2170121993 hasConcept C200990466 @default.
• W2170121993 hasConcept C206139338 @default.
• W2170121993 hasConcept C2781195486 @default.
• W2170121993 hasConcept C31903555 @default.
• W2170121993 hasConcept C41008148 @default.
• W2170121993 hasConcept C529335014 @default.
• W2170121993 hasConceptScore W2170121993C115961682 @default.
• W2170121993 hasConceptScore W2170121993C154945302 @default.
• W2170121993 hasConceptScore W2170121993C159985019 @default.
• W2170121993 hasConceptScore W2170121993C178790620 @default.
• W2170121993 hasConceptScore W2170121993C185592680 @default.
• W2170121993 hasConceptScore W2170121993C186541917 @default.
• W2170121993 hasConceptScore W2170121993C192562407 @default.
• W2170121993 hasConceptScore W2170121993C200215109 @default.
• W2170121993 hasConceptScore W2170121993C200990466 @default.
• W2170121993 hasConceptScore W2170121993C206139338 @default.
• W2170121993 hasConceptScore W2170121993C2781195486 @default.
• W2170121993 hasConceptScore W2170121993C31903555 @default.
• W2170121993 hasConceptScore W2170121993C41008148 @default.

• next