rdf-syntax-grammar
mods:
  schema location: http://www.loc.gov/mods/v3 http://www.loc.gov/standards/mods/v3/mods-3-2.xsd
  title info:
    title: Flavour science
    sub title: proceedings from XIII Weurman Flavour Research Symposium
  name:
    name part: Weurman Flavour Research Symposium
    role:
      role term: creator
  name:
    name part: Ferreira, Vicente.
  name:
    name part: Lopez, Ricardo.
  name:
    name part: Elsevier (firma)
  type of resource: text
  genre: conference publication
  genre: sborníky konferencí
  genre: elektronické knihy
  genre: proceedings of conferences
  genre: electronic books
  origin info:
    place:
      place term: cau
    place:
      place term: San Diego
    publisher: Elsevier Science
    date issued: 2013
    issuance: monographic
  language:
    language term: eng
  physical description:
    form: electronic
    form: elektronický zdroj
    form: remote
    extent: 1 online zdroj (742 pages)
  abstract: Flavor science is continually evolving. Remaining current with the latest research and establishing a broad and sound understanding of the major developments and breakthroughs can be a challenge. The Weurman Flavour Research Symposium has long been regarded as the premier professional meeting focused on the science of flavor. Flavour Science, an extensive review of the most recent symposium, presents the latest in flavor research, enriching the chemistry-based vision of most flavorists and flavor chemists with understanding from a broad range of fields, including human physiol.
  table of contents: Front Cover; Flavour Science: Proceedings from XIII Weurman Flavour Research Symposium; Copyright Page; Contents; Preface; List of Contributors; I: Advances in Sensory Science/Psychophysics; 1. Dynamics of Aroma Release during Cheese Consumption: Influence of the Physiological State; 1.1 Introduction; 1.2 Materials and Methods; 1.2.1 Model Cheese Preparation; 1.2.2 Session Procedure; 1.2.3 Pulmonary Flow Measurement; 1.2.4 In vivo Aroma Release and Chewing Activity Measurements; 1.2.5 Satiating Event; 1.2.6 Data Analysis; 1.3 Results and Discussion; 1.4 Conclusion; References.
  table of contents: 2. The Dynamics of Aroma Release during the Consumption of Candies with Different Structures: Relationship with Temporal Per ... 2.1 Introduction; 2.2 Materials and Methods; 2.3 Results; 2.4 Discussion and Conclusion; References; 3. Quantification of Important Flavor Compounds in Beef Stocks and Correlation to Sensory Results by "Reverse Metabolomics"; 3.1 Introduction; 3.2 Materials and Methods; 3.3 Results; 3.4 Discussion and Conclusion; References; 4. The Impact of Vision on Flavor Perception; 4.1 Introduction; 4.2 Materials and Methods; 4.3 Results; 4.4 Discussion and Conclusion; References.
  table of contents: 5. Perceptual Interactions in Complex Odor Mixtures: The Blending Effect5.1 Introduction; 5.2 Materials and Methods; 5.2.1 Subjects; 5.2.2 Stimuli; 5.2.3 Sensory Procedure; 5.2.4 Data Analysis; 5.3 Results; 5.4 Discussion and Conclusion; Acknowledgement; References; 6. Measuring Odor Delivery for Sensory Testing; 6.1 Introduction; 6.2 Materials and Methods; 6.3 Results; 6.4 Discussion and Conclusion; References; 7. Advanced Analytical Sensory Correlation -- Towards a Better Molecular Understanding of Coffee Flavor; 7.1 Introduction; 7.2 Materials and Methods.
  table of contents: 7.2.1 Preparation of Espresso Coffees7.2.2 Instrumental Analysis; 7.2.3 Sensory Profiling of Espresso Coffees; 7.2.4 Statistical Methods; 7.3 Results and Discussion; References; 8. Multiple Time-Intensity Profiling (mTIP) as an Advanced Evaluation Tool for Complex Tastants; 8.1 Introduction; 8.2 Materials and Methods; 8.2.1 Multiple Time-Intensity Profiling (mTIP); 8.3 Results and Discussion; 8.4 Conclusion; References; 9. Odorant-Physiology Interactions: In Search of Effects Beyond Smell Perception; 9.1 Introduction; 9.2 Odorant Uptake; 9.2.1 Inhalation; 9.2.2 Ingestion.
  table of contents: 9.3 Biotransformation In vivo versus In vitro; 9.4 Physiological Action; 9.5 Systemic Availability versus Elimination; References; II: Effects, Meaning, and Role of Flavor in Nature; 10. Explaining the Pleasantness of Bilberry and Crowberry Juices by Combining Sensory and Chemical Data; 10.1 Introduction; 10.2 Materials and Methods; 10.3 Results; 10.4 Discussion and Conclusion; Acknowledgement; References; 11.1 Introduction; 11.2 Materials and Methods; 11.2.1 Cell Cultures; 11. Determination of Cell Morphology under 1,8-Cineole Treatment in Porcine Intestinal Cells.
  note: edited by Vicente Ferrerira, Ricardo Lopez.
  note: 11.2.2 Electric Cell Substrate Impedance Sensing (ECIS).
  note: Includes index.
  note: Plný text je dostupný pouze z IP adres počítačů Univerzity Tomáše Bati ve Zlíně nebo vzdáleným přístupem pro zaměstnance a studenty univerzity
  note: Elektronická verze Elsevier
  subject:
    topic: senzorická analýza
  subject:
    topic: potraviny
  subject:
    topic: potravinářská chemie
  subject:
    topic: čich
  subject:
    topic: chuť
  subject:
    topic: chemosenzory
  subject:
    topic: biotechnologie
  subject:
    topic: sensoric analysis
  subject:
    topic: food
  subject:
    topic: food chemistry
  subject:
    topic: smell
  subject:
    topic: taste
  subject:
    topic: chemosensors
  subject:
    topic: biotechnology
  classification: (0.034.2:08)
  related item:
    title info:
      title: Flavour Science : Proceedings from XIII Weurman Flavour Research Symposium
    name:
      name part: Ferreira, Vicente.
    origin info:
      publisher: Burlington : Elsevier Science, ©2013
  identifier: 9780124017245
  identifier: 9780123985491
  identifier: https://proxy.k.utb.cz/login
  access condition: Plný text je dostupný pouze z IP adres počítačů Univerzity Tomáše Bati ve Zlíně nebo vzdáleným přístupem pro zaměstnance a studenty univerzity
  record info:
    record content source: EBLCP
    record creation date: 130803
    record change date: 20251006170633.0
    record identifier: 76169
    language of cataloging:
      language term: eng