Layered food designs to create appetizing desserts:A proof-of-concept study

Autor: Ching Yue Chow, Raquel M. Rodríguez, Reisya R. Riantiningtyas, Merete B. Munk, Lilia Ahrné, Wender L.P. Bredie

Publikováno v: Chow, C Y, Rodríguez, R M, Riantiningtyas, R R, Munk, M B, Ahrné, L & Bredie, W L P 2023, ' Layered food designs to create appetizing desserts : A proof-of-concept study ', Food Research International, vol. 170, 112955 . https://doi.org/10.1016/j.foodres.2023.112955

Creating layers in foods is a culinary technique commonly used to diversify sensory experiences, but it has not been reported scientifically on its effect on hedonic and appetitive responses. This study aimed to investigate the use of dynamic sensory

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::04db24eb879d4b4c60950da2cdafffbe
https://curis.ku.dk/portal/da/publications/layered-food-designs-to-create-appetizing-desserts(6f2b722f-ee1a-47e6-a94e-ce8277940f8b).html