Results 91 to 100 of about 104,882 (258)

From Sapore to Sapere : the gustatory perception of elsewhere in Calvino’s ‘Under the Jaguar Sun’ [PDF]

, 2016
This essay seeks to show how the gustatory perception of “elsewhere” intensifies human sapience of not only the exotic Other, but also of the self. In other words, it argues that Calvino’s desire to communicate with flavours in ‘Under the Jaguar Sun’ can
Satarupa Sinha, Roy
core  

American Chemical Society AMA: We're Devin Peterson, Professor of Food Science and Technology at The Ohio State University, and Gary Reineccius, Professor of Food Science and Nutrition at University of Minnesota – Twin Cities. Ask us anything about flavor science!

, 2016
AmerChemSocietyAMA, r Science
openalex   +1 more source

Fava bean ( Vicia faba L.) for food applications: From seed to ingredient processing and its effect on functional properties, antinutritional factors, flavor, and color

, 2020
Siddharth Sharan, Gabriela Zanghelini, Jens Zotzel, Daniel Bonerz, Julian Aschoff, Anne Saint‐Eve, Marie‐Noëlle Maillard   +6 more
openalex   +2 more sources

Impact of Yeast Species and Strains on Volatile Flavor Compounds in Fermented Foods and Beverages

, 2023
Dursun Alper YILMAZ, Gökhan Dege
openalex   +2 more sources

Biopurification using non-growing microorganisms to improve plant protein ingredients

npj Science of Food
Securing a sustainable global food supply for a growing population requires a shift toward a more plant-based diet. The application of plant-based proteins is therefore increasing, but unpleasant off-flavors complicate their use.
Avis Dwi Wahyu Nugroho, Saskia van Schalkwijk, Sabri Cebeci, Simon Jacobs, Wilma Wesselink, Guido Staring, Soenita Goerdayal, Andrei Prodan, Ann Stijnman, Emma Teuling, Kerensa Broersen, Herwig Bachmann   +11 more
doaj   +1 more source

Enhancing the Retention and Oxidative Stability of Volatile Flavors: A Novel Approach Utilizing O/W Pickering Emulsions Based on Agri-Food Byproducts and Spray-Drying

Foods
Spray-drying is a commonly used method for producing powdered flavors, but the high temperatures involved often result in the loss of volatile molecules.
César Burgos-Díaz, Fernando Leal-Calderon, Yohanna Mosi-Roa, Manuel Chacón-Fuentes, Karla Garrido-Miranda, Mauricio Opazo-Navarrete, Andrés Quiroz, Mariela Bustamante   +7 more
doaj   +1 more source

The Impact of Labeling Practices on Perceived Quality of GM Food Products: A Revealed Preferences Approach [PDF]

This article contributes to the ongoing discussion about the impact of different labeling practices on the quality of genetically modified (GM) food products as perceived by the consumer. Thus far, many studies have adopted a stated preferences approach,
Hobbs, Jill E., Scatasta, Sara, Wesseler, Justus   +2 more
core   +1 more source

Novel Techniques and Their Applications to Health Foods, Agricultural and Medical Biotechnology: Functional Genomics and Basic Epigenetic Controls in Plant and Animal Cells [PDF]

, 2004
Selected applications of novel techniques for analyzing Health Food formulations, as well as for advanced investigations in Agricultural and Medical Biotechnology aimed at defining the multiple connections between functional genomics and epigenomic ...
Baianu, I.C., Lin, H.C., Lozano, P., Prisecaru, V. I.   +3 more
core  

Recommended Methods for the Structural Identification of Biologically Active Compounds in Food and Flavor Chemistry [PDF]

, 2014

openalex   +1 more source

Perceptual differences of aromas delivered through the orthonasal and retronasal routes [PDF]

, 2018
Aroma can be perceived through two routes: orthonasal (through the nose) and retronasal (through the mouth). The stimuli elicit signals that eventually reach the same receptors in the olfactory epithelium.
Stegman, Margaret
core