In this review we will describe the application of inulin for texture improvement in a variety of
dairy applications as this is one of the most important application areas. The effects of inulin …

Here we provide a comprehensive review of the knowledge base of soft tribology, the study
of friction, lubrication, and wear on deformable surfaces, with consideration for its application …

ABSTRACT Checkallthatapply (CATA) questions could be a simple alternative to get an
insight on consumer perception of a food product. In the present work, CATA questions were …

Sensory characterization is one of the most powerful, sophisticated, and extensively applied
tools in sensory science. This book focuses on sensory characterization of food and non …

There is a desire to alter food composition to make foods healthier and at the same time not
diminish sensory quality. This requires an understanding of key elements of food structure …

During the past thirty years, companies have recognized the consumer as the key driver for
business and product success. This recognition has, in turn, generated its own drivers …

Flavor lexicons are a widely used tool for documenting and describing sensory perception of
a selected food. Development of a representative flavor lexicon requires several steps …

Practical difficulties are frequently encountered in understanding the meaning of creaminess
as used as a sensory attribute, and in the compositional and physical characteristics of foods …

The effect of six mixtures with 50% molar substitution of KCl (0–50%) and potassium lactate
(0–50%) as NaCl substitutes in small calibre fermented sausages on some sensory …

The nature and origins of flavour in whiskies are reviewed with the aim of developing a
revised and simplified flavour wheel for training of sensory assessors. Scotch whiskies are …