Sensory Interactions between Sweetness and Fat in a Chocolate Milk Beverage
Fat and sugar-reduced foods and beverages have become increasingly popular for a variety of reasons, mainly relating to health and wellbeing. Depending on the food or beverage, it may be difficult to reduce the fat and/or sugar content and still maintain optimal sensory properties for the specific p...
Main Authors: | Line Pedersen, Anne Sjørup Bertelsen, Derek V. Byrne, Ulla Kidmose |
---|---|
Format: | Article |
Language: | English |
Published: |
MDPI AG
2023-07-01
|
Series: | Foods |
Subjects: | |
Online Access: | https://www.mdpi.com/2304-8158/12/14/2711 |
Similar Items
-
Taste Interactions between Sweetness of Sucrose and Sourness of Citric and Tartaric Acid among Chinese and Danish Consumers
by: Jonas Yde Junge, et al.
Published: (2020-10-01) -
The Application of Pureed Butter Beans and a Combination of Inulin and Rebaudioside A for the Replacement of Fat and Sucrose in Sponge Cake: Sensory and Physicochemical Analysis
by: Aislinn M. Richardson, et al.
Published: (2021-01-01) -
Sweetener System Intervention Shifted Neutrophils from Homeostasis to Priming
by: Thomas Skurk, et al.
Published: (2023-03-01) -
Ternary Cross-Modal Interactions between Sweetness, Aroma, and Viscosity in Different Beverage Matrices
by: Anne Sjoerup Bertelsen, et al.
Published: (2020-03-01) -
Comparison of Sweet–Sour Taste Interactions between Cold Brewed Coffee and Water
by: Jonas Yde Junge, et al.
Published: (2022-05-01)