Results 251 to 260 of about 207,212 (302)
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Critical Reviews in Food Science and Nutrition, 1996
This article reviews features of flavor in three groups of fishes and summarizes them as follows: (1) fresh saltwater fish are nearly odorless because they contain a small quantity of volatiles; (2 freshwater fish give off pyrrolidine and earthy-odor compounds, which are responsible for their maturity and surrounding water pollution, and (3) euryhaline
Tetsuo Kawai, Morihiko Sakaguchi
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This article reviews features of flavor in three groups of fishes and summarizes them as follows: (1) fresh saltwater fish are nearly odorless because they contain a small quantity of volatiles; (2 freshwater fish give off pyrrolidine and earthy-odor compounds, which are responsible for their maturity and surrounding water pollution, and (3) euryhaline
Tetsuo Kawai, Morihiko Sakaguchi
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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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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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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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Proceedings of the fifth ACM international conference on Multimedia - MULTIMEDIA '97, 1997
We present the design and implementation of a new programming language for media-intensive applications called Flavor (Formal Language for Audio-Visual Object Representation). It is an extension of C++ and Java in which the typing system is extended to incorporate bitstream representation semantics. This allows to describe in a single place both the in-
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We present the design and implementation of a new programming language for media-intensive applications called Flavor (Formal Language for Audio-Visual Object Representation). It is an extension of C++ and Java in which the typing system is extended to incorporate bitstream representation semantics. This allows to describe in a single place both the in-
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Biocatalytic oxidation of fatty alcohols into aldehydes for the flavors and fragrances industry
Biotechnology Advances, 2022David Ribeaucourt +2 more
exaly