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https://repositorio.uca.edu.ar/handle/123456789/10944| Campo DC | Valor | Lengua/Idioma |
|---|---|---|
| dc.contributor.author | Galmarini, Mara Virginia | es |
| dc.date.accessioned | 2020-11-25T14:17:26Z | - |
| dc.date.available | 2020-11-25T14:17:26Z | - |
| dc.date.issued | 2020 | - |
| dc.identifier.citation | 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 | es |
| dc.identifier.uri | https://repositorio.uca.edu.ar/handle/123456789/10944 | - |
| dc.description.abstract | 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. | es |
| dc.format | application/pdf | es |
| dc.language.iso | eng | es |
| dc.publisher | Elsevier | es |
| dc.rights | Acceso abierto. 12 meses de embargo | * |
| dc.rights.uri | http://creativecommons.org/licenses/by-nc-sa/4.0/ | * |
| dc.source | Current Opinion in Food Science Vol.33, 2020 | es |
| dc.subject | SABOR | es |
| dc.subject | ELABORACION Y PRESERVACION DE LOS ALIMENTOS | es |
| dc.subject | MARIDAJE DE ALIMENTOS | es |
| dc.title | The role of sensory science in the evaluation of food pairing | es |
| dc.type | Artículo | es |
| dc.identifier.doi | https://doi.org/10.1016/j.cofs.2020.05.003 | - |
| uca.disciplina | INGENIERIA EN ALIMENTOS | es |
| uca.issnrd | 1 | es |
| uca.affiliation | Fil: Galmarini, Mara V. Consejo Nacional de Investigaciones Científicas y Tecnológicas; Argentina | es |
| uca.affiliation | Fil: Galmarini, Mara V. Pontificia Universidad Católica Argentina. Facultad de Ingeniería y Ciencias Agrarias; Argentina | es |
| uca.version | publishedVersion | es |
| item.grantfulltext | open | - |
| item.fulltext | With Fulltext | - |
| item.languageiso639-1 | en | - |
| crisitem.author.dept | Facultad de Ingeniería y Ciencias Agrarias | - |
| crisitem.author.parentorg | Pontificia Universidad Católica Argentina | - |
| Aparece en las colecciones: | Artículos | |
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| Fichero | Descripción | Tamaño | Formato | |
|---|---|---|---|---|
| role-sensory-science-food-pairing.pdf | 1,32 MB | Adobe PDF |  Visualizar/Abrir |
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