Zobrazeno 1 - 10
of 52
pro vyhledávání: '"Line A. Mielby"'
Publikováno v:
Foods, Vol 8, Iss 11, p 534 (2019)
Feedback on panel performance is traditionally provided by the panel leader, following an evaluation session. However, a novel method for providing immediate feedback to panelists was proposed, the Feedback Calibration Method (FCM). The aim of the cu
Externí odkaz:
https://doaj.org/article/ed6083283a534288945058e200fb8451
Publikováno v:
Foods, Vol 8, Iss 10, p 488 (2019)
The aim of this study was to compare the performance of two semi-trained panels with different degrees of self-reported beer involvement in terms of beer consumption pattern. The two panels were beer non-drinkers (indicating willingness to taste beer
Externí odkaz:
https://doaj.org/article/ee691a08ec0341d1b3a820e7bf2cd225
Publikováno v:
Beverages, Vol 8, Iss 2, p 32 (2022)
Most beverages are complex matrices. Different taste compounds within these matrices interact, and thus affect the perception of the tastes. Sweetness and sourness have generally been known to suppress each other, but often such investigations have f
Externí odkaz:
https://doaj.org/article/99d90bf7d941437e9c5e999e5ba680bc
Autor:
Jonas Yde Junge, Anne Sjoerup Bertelsen, Line Ahm Mielby, Yan Zeng, Yuan-Xia Sun, Derek Victor Byrne, Ulla Kidmose
Publikováno v:
Foods, Vol 9, Iss 10, p 1425 (2020)
Tastes interact in almost every consumed food or beverage, yet many aspects of interactions, such as sweet-sour interactions, are not well understood. This study investigated the interaction between sweetness from sucrose and sourness from citric and
Externí odkaz:
https://doaj.org/article/a90e7f65180448b7a62e6a9ec1f054e6
Publikováno v:
Foods, Vol 9, Iss 4, p 395 (2020)
Sugar reduction in food and beverage products involves several challenges. Non-nutritive sweeteners may give unwanted off-flavors, while sugar-reduced products often lack mouthfeel. To overcome this, the addition of aroma to increase sweetness throug
Externí odkaz:
https://doaj.org/article/e4ed2982433c48c4810e6a94b74d1fbe
Autor:
Jonas Y. Junge, Line A. Mielby, Yan Zeng, Yuan‐Xia Sun, Derek V. Byrne, John C. Castura, Ulla Kidmose
Publikováno v:
Junge, J Y, Mielby, L A, Zeng, Y, Sun, Y-X, Byrne, D V, Castura, J & Kidmose, U 2022, ' Investigating the temporality of binary taste interactions in blends of sweeteners and citric acid in solution ', Journal of Sensory Studies, vol. 37, no. 6, e12785 . https://doi.org/10.1111/joss.12785
This study investigated sweet–sour taste interactions in novel sweeteners using a 3 × 2 factorial design consisting of Sweetening System (three levels: sucrose; d-allulose; and a blend of d-allulose and Monk fruit extract) and Acidity (two levels:
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::1084ee7b756ccf75b7a27b623d0c54f7
https://pure.au.dk/ws/files/300482062/Journal_of_Sensory_Studies_2022_Junge_Investigating_the_temporality_of_binary_taste_interactions_in_blends_of.pdf
https://pure.au.dk/ws/files/300482062/Journal_of_Sensory_Studies_2022_Junge_Investigating_the_temporality_of_binary_taste_interactions_in_blends_of.pdf
Autor:
Qian Janice Wang, Line Ahm Mielby, Jonas Yde Junge, Anne Sjoerup Bertelsen, Ulla Kidmose, Charles Spence, Derek Victor Byrne
Publikováno v:
Foods, Vol 8, Iss 6, p 211 (2019)
When it comes to eating and drinking, multiple factors from diverse sensory modalities have been shown to influence multisensory flavour perception and liking. These factors have heretofore been strictly divided into either those that are intrinsic t
Externí odkaz:
https://doaj.org/article/8085167c4c674588b13f133742a3e9bc
Publikováno v:
Bertelsen, A S, Mielby, L A, Alexi, N, Byrne, D V & Kidmose, U 2020, ' Sweetness Enhancement by Aromas : Measured by Descriptive Sensory Analysis and Relative to Reference Scaling ', Chemical Senses, vol. 45, no. 4, pp. 293-301 . https://doi.org/10.1093/chemse/bjaa012
Sweetness enhancement by aromas has been suggested as a strategy to mitigate sugar reduction in food products, but enhancement is dependent on type of aroma and sugar level. A careful screening of aromas across sugar levels is thus required. Screenin
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::c0c7a2040781fd705a0a4b305941aa77
https://doi.org/10.1093/chemse/bjaa012
https://doi.org/10.1093/chemse/bjaa012
Autor:
Line Ahm Mielby, Qian Janice Wang, Sidsel Jensen, Anne Sjoerup Bertelsen, Ulla Kidmose, Charles Spence, Derek Victor Byrne
Publikováno v:
Foods, Vol 7, Iss 8, p 119 (2018)
A study was designed to assess whether the individual and combined effects of product-intrinsic and product-extrinsic factors influence the perception of, and liking for, carbonated beverages. Four hundred and one participants tasted samples of one o
Externí odkaz:
https://doaj.org/article/36a17e6b8acc49bc809883d0ede399bd
Publikováno v:
Hjelm, L, Mielby, L A, Gregersen, S B, Eggers, N & Bertram, H C S 2019, ' Partial substitution of fat with rye bran fibre in Frankfurter sausages – Bridging technological and sensory attributes through inclusion of collagenous protein ', Lebensmittel-Wissenschaft und Technologie, vol. 101, pp. 607-617 . https://doi.org/10.1016/j.lwt.2018.11.055
This study investigated the effects of rye bran and collagen addition to a Frankfurter-like sausage as partial fat replacement. Sensory descriptive analysis revealed that sausages where 6 g/100 g rye bran was added alone was associated with an undesi
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::2b5a7d19d67972404603f4635865e85a
https://doi.org/10.1016/j.lwt.2018.11.055
https://doi.org/10.1016/j.lwt.2018.11.055