Dulce de leche submitted to ohmic heating treatment: Consumer sensory profile using preferred attribute elicitation (PAE) and temporal check-all-that-apply (TCATA)
Ramón Silva, Ramon S. Rocha, Jonas T. Guimarães, Celso F. Balthazar, Hugo Scudino, Gustavo Luís de Paiva Anciens Ramos, Tatiana Colombo Pimentel, Márcia C. Silva, Paulo Henrique Fonseca da Silva, Maria Carmela K.H. Duarte, Mônica Q. Freitas, Adriano G. Cruz, Erick A. Esmerino
Topics & Concepts
AromaFlavorSensory systemPerceptionFood scienceJoule heatingTasteElectric fieldMathematicsPsychologyChemistryPhysicsCognitive psychologyNeuroscienceQuantum mechanicsSensory Analysis and Statistical MethodsBiochemical Analysis and Sensing TechniquesMeat and Animal Product Quality