Using Multiple Sensory Profiling Methods to Gain Insight into Temporal Perceptions of Pea Protein-Based Formulated Foods

The food industry is focused on creating plant-based foods that incorporate pea protein isolates. However, pea protein isolates are often described as having persistent beany, bitter, and astringent notes that can decrease the desirability of the resulting foods and make static sensory profiling dif...

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Detalles Bibliográficos
Autores principales: Cosson, Audrey, Souchon, Isabelle, Richard, Julia, Descamps, Nicolas, Saint-Eve, Anne
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2020
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7466195/
https://www.ncbi.nlm.nih.gov/pubmed/32707881
http://dx.doi.org/10.3390/foods9080969

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7466195/
https://www.ncbi.nlm.nih.gov/pubmed/32707881
http://dx.doi.org/10.3390/foods9080969

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