Zobrazeno 1 - 10
of 33
pro vyhledávání: '"Line Ahm Mielby"'
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
Publikováno v:
Foods, Vol 9, Iss 2, p 146 (2020)
Aroma-taste interactions, which are believed to occur due to previous coexposure (concurrent presence of aroma and taste), have been suggested as a strategy to aid sugar reduction in food and beverages. However, coexposures might be influenced by ind
Externí odkaz:
https://doaj.org/article/ca3c7a60e0ae4e1ea37cb3298fdf4f7d
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
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:
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
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
Publikováno v:
Bertelsen, A S, Zeng, Y, Mielby, L A, Sun, Y-X, Byrne, D V & Kidmose, U 2021, ' Cross-modal Effect of Vanilla Aroma on Sweetness of Different Sweeteners among Chinese and Danish Consumers ', Food Quality and Preference, vol. 87, 104036 . https://doi.org/10.1016/j.foodqual.2020.104036
Non-nutritive sweeteners often contain off-flavors, and the use of aroma to increase sweetness intensity only allows for a small reduction of the sugar content in products. Therefore, it has been suggested to combine different strategies in order to
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::bcca30f2e1268739d09c158a9185629b
https://pure.au.dk/portal/da/publications/crossmodal-effect-of-vanilla-aroma-on-sweetness-of-different-sweeteners-among-chinese-and-danish-consumers(71341d06-394c-4ded-9157-53ad3d07e9fc).html
https://pure.au.dk/portal/da/publications/crossmodal-effect-of-vanilla-aroma-on-sweetness-of-different-sweeteners-among-chinese-and-danish-consumers(71341d06-394c-4ded-9157-53ad3d07e9fc).html
Autor:
Tjark Andersen, Francisco Barbosa Escobar, Signe Lund Mathiesen, Line Ahm Mielby, Byrne, Derek V., Qian Janice Wang
Publikováno v:
Andersen, T, Barbosa Escobar, F J, Mathiesen, S L, Mielby, L A, Byrne, D V & Wang, Q J 2020, ' Optimising the fine dining experience: multisensory atmospherics and Epicurean eating pleasure ', EUROSENSE 2020: 9th European Conference on Sensory and Consumer Research, 13/12/2020-16/12/2020 .
Aarhus University
Aarhus University
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=dedup_wf_001::7d9ce3172d23da032d4aeb7aa177c79a
https://pure.au.dk/portal/da/publications/optimising-the-fine-dining-experience-multisensory-atmospherics-and-epicurean-eating-pleasure(812e056b-44ac-4ff2-9d29-81c926a91dfa).html
https://pure.au.dk/portal/da/publications/optimising-the-fine-dining-experience-multisensory-atmospherics-and-epicurean-eating-pleasure(812e056b-44ac-4ff2-9d29-81c926a91dfa).html