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Sensory disruption and sensory inequities in the Anthropocene
Evolutionary Anthropology: Issues, News, and Reviews, 2021AbstractAnthropogenic disruptions to animal sensory ecology are as old as our species. But what about the effect on human sensory ecology? Human sensory dysfunction is increasing globally at great economic and health costs (mental, physical, and social). Contemporary sensory problems are directly tied to human behavioral changes and activity as well as
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How Maillard Reaction Influences Sensorial Properties (Color, Flavor and Texture) of Food Products?
Food reviews international (Print), 2019Maillard reaction products are largely responsible for the development of color, taste and especially aroma of thermally treated food. For this reason, our review focused on gathering literature from the last 10 years about the influence of the Maillard ...
Małgorzata Starowicz, H. Zieliński
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Food Chemistry, 2020
In view of the possibility of diversifying metabolic routes promoted by fermentation, this study proposed a new processing method for coffee, which consists of adapting a technique already consolidated in winemaking, carbonic maceration.
Dério Brioschi Júnior +9 more
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In view of the possibility of diversifying metabolic routes promoted by fermentation, this study proposed a new processing method for coffee, which consists of adapting a technique already consolidated in winemaking, carbonic maceration.
Dério Brioschi Júnior +9 more
semanticscholar +1 more source
Meat Science, 2020
The influences of four different cooking methods-pan, ohmic, vacuum and sous vide-were studied with regard to the microstructural, sensorial and physicochemical characteristics of pork meat. The end point temperature to all cooking methods was 70 °C. Pan
S. V. Ángel-Rendón +6 more
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The influences of four different cooking methods-pan, ohmic, vacuum and sous vide-were studied with regard to the microstructural, sensorial and physicochemical characteristics of pork meat. The end point temperature to all cooking methods was 70 °C. Pan
S. V. Ángel-Rendón +6 more
semanticscholar +1 more source
SCHIZOPHRENIA, SENSORY DEPRIVATION, AND SENSORY OVERLOAD
The Journal of Nervous and Mental Disease, 1973In comparison to general psychiatric patients and normal controls, chronic schizophrenics displayed greater reactivity to conditions of sensory deprivation and sensory overload. Overall, their performance conformed to an inverted-U-shaped function of arousal whereby deviations in sensory input, above or below a rather narrow range, produced increased ...
A M, Ludwig, L H, Stark
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Proceedings of the 2011 Conference on Designing Pleasurable Products and Interfaces, 2011
Today, design implies not only compliance with product technical-functional requirements but also with increasingly broader cultural demands for correct life cycle performance with regard to man and the environment: sensory attributes and sustainability respectively.The various disciplines involved have made considerable progress recently, developing ...
DE GIORGI, CLAUDIA +3 more
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Today, design implies not only compliance with product technical-functional requirements but also with increasingly broader cultural demands for correct life cycle performance with regard to man and the environment: sensory attributes and sustainability respectively.The various disciplines involved have made considerable progress recently, developing ...
DE GIORGI, CLAUDIA +3 more
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Journal of food microbiology, 2019
This work presents the attempt to enhance the flavor complexity of cider fermented by different non-Saccharomyces species. Pichia kluyveri and Hanseniaspora vineae pure cultures were used as reference ciders.
Jianping Wei +7 more
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This work presents the attempt to enhance the flavor complexity of cider fermented by different non-Saccharomyces species. Pichia kluyveri and Hanseniaspora vineae pure cultures were used as reference ciders.
Jianping Wei +7 more
semanticscholar +1 more source
LWT, 2019
The world is facing an impending food crisis by 2050, and insects are a possible sustainable and nutritional solution for this problem. As a result, ways of integrating them into common foods are investigated.
M. Haber +3 more
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The world is facing an impending food crisis by 2050, and insects are a possible sustainable and nutritional solution for this problem. As a result, ways of integrating them into common foods are investigated.
M. Haber +3 more
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Food Research International, 2019
The Brazilian flora is very rich in edible fruits but only a fraction of this potential is known and properly used. In this study, we discuss the importance of Brazilian edible fruits using data recovered from the book "Dicionário das plantas úteis do ...
N. Teixeira +5 more
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The Brazilian flora is very rich in edible fruits but only a fraction of this potential is known and properly used. In this study, we discuss the importance of Brazilian edible fruits using data recovered from the book "Dicionário das plantas úteis do ...
N. Teixeira +5 more
semanticscholar +1 more source
Proceedings of the 6th conference on Designing Interactive systems, 2006
Sensorial interfaces are based on augmenting existing physical objects with digital information. We propose sensorial activity theory to relate multi-sensory mappings to the context of device physicality and rituals of use. We share a design process for creating sensorial mappings, relationships between digital information and sensory information.
Angela Chang, Hiroshi Ishii 0001
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Sensorial interfaces are based on augmenting existing physical objects with digital information. We propose sensorial activity theory to relate multi-sensory mappings to the context of device physicality and rituals of use. We share a design process for creating sensorial mappings, relationships between digital information and sensory information.
Angela Chang, Hiroshi Ishii 0001
openaire +1 more source