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The first sensory response to fats is olfactory, through perception of volatile fat-soluble molecules that impart the characteristic flavor or aroma to many foods (Drewnowski, 1990). ” These textural and mouthfeel characteristics enhance the richness of food flavor, and strongly influence the palatability of the diet (Drewnowski, 1987; Mela, 1990). , 1989). , 1985; Drewnowski and Greenwood, 1983). , 1985). Of course, it is fat, not sugar, that provides the majority of the energy in such a mixture and in other sweet, fat-rich desserts.

And Grisamore, S. , 45 (6), 104, 1991. International Commission on Microbiological Specifications for Foods, pH and acidity, in Microbial Ecology of Foods, Vol 1: Factors Affecting Life and Death of Microorganisms, Academic Press, New York, 1980a, 92. International Commission on Microbiological Specifications for Foods, Organic acids, in Microbial Ecology of Foods, Vol 1: Factors Affecting Life and Death of Microorganisms, Academic Press, New York, 1980b, 126. , Easson, D. , and Bistrian, B. S.

No. , 9, 1994. Singer, N. , Yamamato, S. S. Patent 4,734,287, 1988. Slade, L. , Beyond water activity: Recent advances based on an alternative approach to the assessment of food quality and safety, CRC Crit. Rev. Food Sci. , 30, 115, 1991. Smith, R. , Finley, J. W. and Leveille, G. , Overview of Salatrim, a family of low-calorie fats, J. Agric. , 42, 432, 1994. Stark A. , Chapman and Hall, New York, 1994, 183. Thayer, A. , Food additives, Chem. Eng. News, 70 (24), 26, 1992. USDA/USDHHS, Nutrition and Your Health: Dietary Guidelines for Americans (Home and Garden Bulletin No.

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