Influence of fat reduction and flavor addition on the temporal sensory profile in potato chips using a multiple-intake approach.

Lary Souza OlegarioAlberto González-Mohino Marta Suely Madruga Marta Suely MadrugaSonia Ventanas

Published in: Journal of the science of food and agriculture (2023)

Multiple intake TDS is a suitable method to reveal how modifications of formulation and composition of potato chips to get healthier or different versions affects consumers dynamic sensory perception and how it is related to preferences. This article is protected by copyright. All rights reserved.

Keyphrases

drug delivery
adipose tissue
weight gain
single cell
genome wide
fatty acid
gene expression
dna methylation
physical activity
weight loss