Zobrazeno 1 - 10
of 124
pro vyhledávání: '"Ulla, Kidmose"'
Autor:
Glenn Birksø Hjorth Andersen, Caroline Laura Dam Christensen, John C. Castura, Niki Alexi, Derek V. Byrne, Ulla Kidmose
Publikováno v:
Beverages, Vol 10, Iss 3, p 54 (2024)
Chocolate-flavored milk contributes to excessive intake of added sugars among children and adolescents, which why it is a good candidate product for sucrose replacement. This study investigates how replacing sucrose partially or completely with diffe
Externí odkaz:
https://doaj.org/article/49490954e90740ccb4a8c37cba8bf1f1
Publikováno v:
Foods, Vol 12, Iss 14, p 2711 (2023)
Fat and sugar-reduced foods and beverages have become increasingly popular for a variety of reasons, mainly relating to health and wellbeing. Depending on the food or beverage, it may be difficult to reduce the fat and/or sugar content and still main
Externí odkaz:
https://doaj.org/article/39baad7b66b74cd2b464856fb06627a4
Autor:
Christian A. Klöckner, Lukas Engel, Jana Moritz, Rob J. Burton, Jette F. Young, Ulla Kidmose, Toni Ryynänen
Publikováno v:
Frontiers in Sustainable Food Systems, Vol 6 (2022)
Cultured meat, fish, or dairy produced in vitro are discussed as one of the most substantial disruptions the food sector might encounter in the coming decades. These cultured proteins are proposed as a potential solution to the detrimental effects in
Externí odkaz:
https://doaj.org/article/27a09788cdab4bc1a95a458b6a628736
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:
Lagle Heinmaa, Priit Põldma, Seyed Mahyar Mirmajlessi, Hedi Kaldmäe, Eivind Vangdal, Ulla Kidmose, Marianne Bertelsen, Roberto Lo Scalzo, Marta Fibiani, Ulvi Moor
Publikováno v:
Agricultural and Food Science, Vol 28, Iss 3 (2019)
The aims of this study were to find out if organic apple juice (AJ) contained higher contents of polyphenols or patulin compared to conventional AJ, and if higher storage temperature before processing increases patulin content in juice. AJ was presse
Externí odkaz:
https://doaj.org/article/a69e37b0aaf543549debfb057bb4d460
Publikováno v:
Andersen, G H, Alexi, N, Sfyra, K, Byrne, D V & Kidmose, U 2023, ' Temporal check-all-that-apply on the sensory profiling of sucrose-replaced sweetener blends of natural and synthetic origin ', Journal of Sensory Studies, bind n/a, nr. n/a, e12838 . https://doi.org/10.1111/joss.12838
The present study aimed to formulate sucrose-replaced samples with natural or synthetic sweeteners, and to benchmark the temporal sensory profile of sucrose-replaced samples to a control sample (100% sucrose). Acesulfame-K, aspartame, erythritol, reb
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::149df3ae0f98db64a5aafcde4de60bbe
https://doi.org/10.1111/joss.12838
https://doi.org/10.1111/joss.12838
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:
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
