F Sauvageot

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The effect of process and formulation on sensory perception and flavor release was investigated on salad dressing models. Oil/vinegar emulsions (phi = 0.5, droplet size > 10 microm) with thickeners and a whey protein concentrate were prepared with different fat droplet sizes and different distributions of fat droplet size. The effect of the amount of(More)
In orderto find a new sweetner, different products such as xylitol, aspartame, saccharin, lactose and sucrose are tested by a panel of trained subjects. To determine sweetness intensity, we use the multiple paired comparison technique: each judge tested 9 pairs of samples, in each pair one sample is a sucrose solution at a fixed concentration (20 g/l or 60(More)
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