Results 261 to 270 of about 9,254 (302)
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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 ...
openaire +1 more source
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 ...
openaire +1 more source
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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Food additives and flavourings: Analysis of EU RASFF Notifications from 2000 to 2022
Journal of Food Composition and AnalysisFawzy I. Eissa +2 more
semanticscholar +1 more source
Factors controlling the deterioration of spray dried flavourings and unsaturated lipids
, 2016G. Reineccius, C. Yan
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FLAVOURED MILK AND FLAVOURED MILK ‘TABLETS’
International Journal of Dairy Technology, 1956D. SHEPPARD +3 more
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