Effect of viscosity, sodium caseinate and oil on bitterness perception of olive oil phenolics

@inproceedings{Pripp2004EffectOV,
  title={Effect of viscosity, sodium caseinate and oil on bitterness perception of olive oil phenolics},
  author={Are Hugo Pripp and Johanneke Busch and Rob Vreeker},
  year={2004}
}
Abstract Olive oil phenolics contribute to the sensory and technological quality of extra virgin olive oil (EVOV). Recent research indicates that these phenolics have a beneficial effect on health. However, their bitter taste limits use of EVOV or extracted phenolics as functional ingredients in many food products and it is therefore of interest to use different approaches to reduce their bitter taste. The effect of viscosity, sodium caseinate and oil on perceived bitterness was studied. A… CONTINUE READING

Citations

Publications citing this paper.
SHOWING 1-10 OF 12 CITATIONS