Results 251 to 260 of about 9,053 (295)
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Journal of the Royal Anthropological Institute, 2016
This article describes how today in the United States neurologists diagnose forms of dementia, such as Alzheimer's disease and frontotemporal dementia. Taking as a starting‐point the pervasive context of uncertainty in the diagnosis of neurodegenerative diseases, it examines how uncertainty is not merely an epistemological obstacle to the making of ...
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This article describes how today in the United States neurologists diagnose forms of dementia, such as Alzheimer's disease and frontotemporal dementia. Taking as a starting‐point the pervasive context of uncertainty in the diagnosis of neurodegenerative diseases, it examines how uncertainty is not merely an epistemological obstacle to the making of ...
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2023
This chapter deals with the nutritional and safety importance of flavour perception by taste (in the mouth) and odour (in the nose). Sweetness is correlated with the chemical structure of sugars, sugar derivatives, non-sugar sweeteners, synthetic (e.g. saccharin, aspartame, sucralose) and naturally occurring (e.g.
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This chapter deals with the nutritional and safety importance of flavour perception by taste (in the mouth) and odour (in the nose). Sweetness is correlated with the chemical structure of sugars, sugar derivatives, non-sugar sweeteners, synthetic (e.g. saccharin, aspartame, sucralose) and naturally occurring (e.g.
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Lepton Flavour for Hadron Flavour Physicists
Nuclear Physics B - Proceedings Supplements, 2011In this review talk I was asked to give an overview of recent developments in lepton flavour for an audience consisting mainly of hadron flavour physicists.
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Nutrition & Food Science, 1991
As their name implies, the prime function of these ingredients is to donate flavour which is detected by the senses of taste and smell. Taste itself is made up of the four primary tastes — sweet, sour, salt and bitter — which are detected by the taste buds situated in the mouth, mainly on the tongue, palate and cheeks.
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As their name implies, the prime function of these ingredients is to donate flavour which is detected by the senses of taste and smell. Taste itself is made up of the four primary tastes — sweet, sour, salt and bitter — which are detected by the taste buds situated in the mouth, mainly on the tongue, palate and cheeks.
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Flavours and other additives for flavoured milks
International Journal of Dairy Technology, 1984The range of possible additives in flavoured milk is reviewed, describing the composition and utilization of flavourings together with the use and stability of colourings. Also discussed are various sweetening systems and the optional use of stabilizers. Other additives such as acidifiers.
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Biotransformations in the Flavour Industry
1999Bacteria and fungi synthesise or degrade a vast number of natural and xenobiotic substrates. Biotransformations and bioconversions occur, if a single substrate structure is altered by an identifiable redox, hydrolysis, or addition type reaction, or by a sequence of these reactions.
Berger, R.G. +10 more
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2015
Flavour is regarded as the aggregate of taste and aroma, the former a property of aqueous solutions mostly detected by the taste buds of the tongue, the latter a property of volatile substances detected by receptor cells in the nose. Seven basic tastes are recognised, providing the consumer with an initial view of a foods' nutritional or toxic ...
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Flavour is regarded as the aggregate of taste and aroma, the former a property of aqueous solutions mostly detected by the taste buds of the tongue, the latter a property of volatile substances detected by receptor cells in the nose. Seven basic tastes are recognised, providing the consumer with an initial view of a foods' nutritional or toxic ...
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2016
This book will cover all aspects of flavour perception, including aroma, taste and the role of the trigeminal nerve, from the general composition of food to the perception at the peri-receptor and central level. This book will answer to a growing need for multidisciplinary approaches to better understand the mechanisms involved in flavour perception ...
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This book will cover all aspects of flavour perception, including aroma, taste and the role of the trigeminal nerve, from the general composition of food to the perception at the peri-receptor and central level. This book will answer to a growing need for multidisciplinary approaches to better understand the mechanisms involved in flavour perception ...
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