Please use this identifier to cite or link to this item: https://repositorio.uca.edu.ar/handle/123456789/10944
Título : The role of sensory science in the evaluation of food pairing
Autor : Galmarini, Mara V. 
Palabras clave : SABORELABORACION Y PRESERVACION DE LOS ALIMENTOSMARIDAJE DE ALIMENTOS
Fecha de publicación : 2020
Editorial : Elsevier
Cita : Galmarini, M. V. The role of sensory science in the evaluation of food pairing [en línea]. Current Opinion in Food Science. 2020, 33. Disponible en: https://repositorio.uca.edu.ar/handle/123456789/10944
Resumen : Abstract: Flavor pairing is the base of food product development. Moreover, foodstuffs are rarely consumed in an isolated manner, needing to study the sensory experience of foodbeverage and food-food combinations. The field of flavor combination includes: the intrinsic arrangement of ingredients within a recipe; the combination of food products among them and with beverages; and the preparation of a whole meal. This review goes over the different definitions used to describe pairing and the sensory methods proposed in the literature.
URI : https://repositorio.uca.edu.ar/handle/123456789/10944
Disciplina: INGENIERIA EN ALIMENTOS
DOI: https://doi.org/10.1016/j.cofs.2020.05.003
Derechos: Acceso abierto. 12 meses de embargo
Appears in Collections:Artículos

Files in This Item:
File Description SizeFormat Existent users please Login
role-sensory-science-food-pairing.pdf1,32 MBAdobe PDF???org.dspace.app.webui.jsptag.ItemTag.embargo???    Request a copy
Show full item record

Page view(s)

43
checked on Mar 7, 2021

Download(s)

15
checked on Mar 7, 2021

Google ScholarTM

Check


Altmetric


This item is licensed under a Creative Commons License Creative Commons