Search results for "DESSERT"
showing 6 items of 6 documents
Primjena ekstrakta proteina sirutke u proizvodnji smrznutog mliječnog deserta
2018
The aim of this work was to substantiate the use of whey protein extract (WPE), a by-product of dairy industry, combined with different berry purees in the formulation of a whipped frozen dairy dessert (WFDD). After freezing, the swelling ability of WPE decreased significantly while at higher temperatures of the dispersion medium, the degree of swelling increased. A mixture containing 55±2 % WPE and 45±2 % milk presented a homogeneous consistency while the further processing did not improve the structure of the mixture. Final formulations of WFDD containing different berry purees (i.e. 10 % black¬currant puree, 25 % cherry puree, or 30 % strawberry puree) were proposed for which the nutriti…
Texture - flavour cross-modal interactions in dairy desserts: physico-chemical or cognitive mecanisms?
2006
International audience
Desserteaux Fernand
2007
Entrée de dictionnaire; Dictionnaire historique des juristes français XIIe-XXe siècles
Determination of Aflatoxins and Ochratoxins in Sicilian Sweet Wines by High-Performance Liquid Chromatography with Fluorometric Detection and Immunoa…
2015
Ochratoxin A is the only mycotoxins with legal limits in the European Union for wine, by contrast, there is no EU legislation imposed for Aflatoxins and Ochratoxin B. A reproducible and sensitive analytical method for six mycotoxins: Ochratoxin A, Ochratoxin B, Aflatoxins B1, Aflatoxin B2, Aflatoxin G1 and Aflatoxin G2 was developed by using immunoaffinity column cleanup and HPLC-FLD method in 30 sweet wines produced in Sicily. This typical type of wine is manufactured from grapes grown in warmer climates, which have a higher sugar content; also, the over-ripening and the drying process of the grapes before fermentation conditions are responsible for the particular susceptibility of these b…
Identifying important package features of milk desserts using free listing and word association
2010
Identifying the package and label features that are most relevant for consumer might provide useful information for designing a food package that closely matches consumer needs and expectations. In the present work two groups of 100 milk dessert consumers were asked to elicit package and label features of milk desserts using word association and free listing. Both methodologies were useful, efficient and quick methods to determine package and label features most likely to influence consumer perception of milk desserts. Although some differences were found between them, results related to the design of milk dessert packages were similar and suggested that brand, package shape, colour, and th…
Interactions texture-flaveur : mécanismes physico-chimiques ou mécanismes cognitifs ? Application à un gel laitier onctueux
2006
Texture, taste and aroma are key components of the perceived quality of foodstuffs. Many studies showed that modifying one of thèse dimensions could modify the perception of another one. However it is not always clear whether thèse interactions could be attributed to physico-chemical or cognitive mechanisms. The présent work aimed at studying sensory interactions between texture, taste and aroma, in relation with the perception of creaminess, an indicator of food quality. A first step consisted in defining the creaminess concept using sensory and verbal approaches. This study highlighted three groups of consumers: creaminess was associated to texture for the first group, to texture and tast…