Flavour science : proceedings from XIII Weurman Flavour Research Symposium

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 focuse...

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Bibliographic Details
Corporate Author: Weurman Flavour Research Symposium
Other Authors: Ferreira, Vicente., López, Ricardo, 1970-
Format: eBook
Language: English
Published: San Diego : Elsevier Science, 2013.
Subjects:
Flavor > Congresses.
Flavor > Biotechnology > Congresses.
elektronické knihy
electronic books
ISBN: 9780124017245
012401724X
0123985498
9780123985491
Physical Description: 1 online resource (742 pages)

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Table of contents

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035 |a (OCoLC)854977748  |z (OCoLC)859348953 
111 2 |a Weurman Flavour Research Symposium  |n (13th) 
245 1 0 |a Flavour science :  |b proceedings from XIII Weurman Flavour Research Symposium /  |c edited by Vicente Ferrerira, Ricardo Lopez. 
260 |a San Diego :  |b Elsevier Science,  |c 2013. 
300 |a 1 online resource (742 pages) 
336 |a text  |b txt  |2 rdacontent 
337 |a computer  |b c  |2 rdamedia 
338 |a online resource  |b cr  |2 rdacarrier 
505 0 |a 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. 
505 8 |a 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. 
505 8 |a 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. 
505 8 |a 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. 
505 8 |a 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. 
500 |a 11.2.2 Electric Cell Substrate Impedance Sensing (ECIS). 
506 |a Plný text je dostupný pouze z IP adres počítačů Univerzity Tomáše Bati ve Zlíně nebo vzdáleným přístupem pro zaměstnance a studenty 
520 |a 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. 
500 |a Includes index. 
504 |a Includes bibliographical references and index. 
590 |a Knovel  |b Knovel (All titles) 
650 0 |a Flavor  |v Congresses. 
650 0 |a Flavor  |x Biotechnology  |v Congresses. 
655 7 |a elektronické knihy  |7 fd186907  |2 czenas 
655 9 |a electronic books  |2 eczenas 
700 1 |a Ferreira, Vicente. 
700 1 |a López, Ricardo,  |d 1970-  |1 https://id.oclc.org/worldcat/entity/E39PCjv4GvByRHQKMk3MfVvCgq 
776 0 8 |i Print version:  |a Ferreira, Vicente.  |t Flavour Science : Proceedings from XIII Weurman Flavour Research Symposium.  |d Burlington : Elsevier Science, ©2013  |z 9780123985491 
856 4 0 |u https://proxy.k.utb.cz/login?url=https://app.knovel.com/hotlink/toc/id:kpFSPXIII8/flavour-science-proceedings?kpromoter=marc  |y Full text 

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