Results 271 to 280 of about 169,039 (315)
Physiology and Behavior, 2008 Flavor-flavor and flavor-nutrient associations can modify liking for a flavor CS, while flavor-flavor associations can also modify the sensory experience of the trained flavor. Less is known about how these associations modify behavioral responses to the
Martin R Yeomans, Sirous Mobini
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Flavor and Flavoring Materials
1989Whatever we consume, be it food, beverages, or confectionery, may be judged from several standpoints, but pleasure rates high as a desirable response. Within the limits of choice, imposed by such external factors as availability and price, we usually select those products that give us most pleasure, and it is most unlikely that we would accept ...
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1970
Publisher Summary The spectacular increase in world population has led to a major effort, on a national and international basis, for the increased production of foods. Microorganisms determine—to a great extent—the characteristic flavor of the final product. Recent advances in flavor analysis have opened new fields for the characterization of various
P, Margalith, Y, Schwartz
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Publisher Summary The spectacular increase in world population has led to a major effort, on a national and international basis, for the increased production of foods. Microorganisms determine—to a great extent—the characteristic flavor of the final product. Recent advances in flavor analysis have opened new fields for the characterization of various
P, Margalith, Y, Schwartz
openaire +2 more sources
2013
The use of flavors and flavor modifiers to improve the taste and aroma of foods and pharmaceuticals is an art that dates back several centuries. In large measure, the practice is still the same today and, except for the advent of new semisynthetic flavoring agents with improved stability, the field has remained relatively unchanged.
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The use of flavors and flavor modifiers to improve the taste and aroma of foods and pharmaceuticals is an art that dates back several centuries. In large measure, the practice is still the same today and, except for the advent of new semisynthetic flavoring agents with improved stability, the field has remained relatively unchanged.
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Flavor Mixings and Flavor Unifications
1983We discuss in the first part the problem of flavor mixing and calculability of the mixing parameters along the line of naturality group approach in the context of electroweak gauge theories. The second part deals with the flavor unification in SU(7) grand unification models. Projection operator method is applied to give eigenvalues of subgroup branches
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Physiology & Behavior, 2012
Flavor is perhaps the most multi-modal of all of our sensory experiences. Here flavor is defined as a perception that includes gustatory, oral-somatosensory, and retronasal olfactory signals that arise from the mouth as foods and beverages are consumed. Although the sights, sounds and smells of foods that occur just before, or in the absence of eating,
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Flavor is perhaps the most multi-modal of all of our sensory experiences. Here flavor is defined as a perception that includes gustatory, oral-somatosensory, and retronasal olfactory signals that arise from the mouth as foods and beverages are consumed. Although the sights, sounds and smells of foods that occur just before, or in the absence of eating,
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Proceedings of the 2015 ACM on International Conference on Multimodal Interaction, 2015
Flavor is often a pleasurable sensory perception we experience daily while eating and drinking. However, the sensation of flavor is rarely considered in the age of digital communication mainly due to the unavailability of flavors as a digitally controllable media.
Nimesha Ranasinghe +3 more
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Flavor is often a pleasurable sensory perception we experience daily while eating and drinking. However, the sensation of flavor is rarely considered in the age of digital communication mainly due to the unavailability of flavors as a digitally controllable media.
Nimesha Ranasinghe +3 more
openaire +1 more source
2017
Webster’s Third New International Dictionary defines an off-flavor as “a flavor that is not natural or up to standard owing to deterioration or contamination.” Compounds causing off-flavors can be formed from food constituents or they can migrate into the food by contamination.
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Webster’s Third New International Dictionary defines an off-flavor as “a flavor that is not natural or up to standard owing to deterioration or contamination.” Compounds causing off-flavors can be formed from food constituents or they can migrate into the food by contamination.
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