Staff Publications

Staff Publications

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    'Staff publications' is the digital repository of Wageningen University & Research

    'Staff publications' contains references to publications authored by Wageningen University staff from 1976 onward.

    Publications authored by the staff of the Research Institutes are available from 1995 onwards.

    Full text documents are added when available. The database is updated daily and currently holds about 240,000 items, of which 72,000 in open access.

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Record number 456098
Title Microstructure, texture and oral processing: New ways to reduce sugar and salt in foods
Author(s) Stieger, M.A.; Velde, F. van de
Source Current Opinion in Colloid and Interface Science 18 (2013)4. - ISSN 1359-0294 - p. 334 - 348.
DOI https://doi.org/10.1016/j.cocis.2013.04.007
Department(s) Chair Sensory Science and Eating Behaviour
Publication type Refereed Article in a scientific journal
Publication year 2013
Keyword(s) proteins/polysaccharide mixed gels - viscoelastic model foods - cheddar cheese texture - emulsion-filled gels - sensory perception - flavor release - pulsatile stimulation - complex coacervation - spatial-distribution - temporal perception
Abstract Food oral processing as the bridge between food texture, microstructure and sensory perception has gained enormous interest in the last decade. This review provides an overview of the role of the microstructure of soft- and semi-solid foods in food oral processing and sensory perception. Phase separated mixed protein polysaccharide gels and emulsion-filled gels are described as suitable model foods to investigate food oral processing systematically. Special attention is given to the sensory perception of texture, taste and interactions thereof. Several approaches to reduce the salt and sugar content of semi- and soft-solid foods without compromising taste are reviewed. These reduction approaches are based on an understanding of food oral processing in relation to the microstructure of the foods and its breakdown. (c) 2013 Elsevier Ltd. All rights reserved.
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