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Sensory astringency - its relationship with the salivary proteins and development of objective method of measurement - AN0905
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Description
[RESEARCH START DATE BELOW IS INCORRECT SHOULD BE 17/04/89] |
Objective
To establish the involvement of the salivary proteins in
sensory astringency and survey factors affecting this to
develop a method for the objective measurement of food and
beverage astringency. To make the food and beverage industry
more responsive to the consumer and more cost effective in
the selection of raw materials , product development and
product quality control by: a) Providing manufacturers
with information on consumer resonse to astringency
and factors affecting them, b)
Providing manufacturers with a rapid,simple and
inexpensive method to substitute a particularly
difficult sensory measurement. |
Time-Scale and Cost
From:
1990
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To:
1992
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Cost: £56,568 |
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Contractor / Funded Organisations
Campden Technology Ltd |
Keywords
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