Thematische Bibliographien / Food odour

Inhaltsverzeichnis

Zeitschriftenartikel
Dissertationen
Bücher
Buchteile
Konferenzberichte
Berichte der Organisationen

Auswahl der wissenschaftlichen Literatur zum Thema „Food odour“

Autor: Grafiati

Veröffentlicht am 4. Juni 2021

Zuletzt aktualisiert am 20. Februar 2023

Geben Sie eine Quelle nach APA, MLA, Chicago, Harvard und anderen Zitierweisen an

Wählen Sie eine Art der Quelle aus:

Machen Sie sich mit den Listen der aktuellen Artikel, Bücher, Dissertationen, Berichten und anderer wissenschaftlichen Quellen zum Thema "Food odour" bekannt.

Neben jedem Werk im Literaturverzeichnis ist die Option "Zur Bibliographie hinzufügen" verfügbar. Nutzen Sie sie, wird Ihre bibliographische Angabe des gewählten Werkes nach der nötigen Zitierweise (APA, MLA, Harvard, Chicago, Vancouver usw.) automatisch gestaltet.

Sie können auch den vollen Text der wissenschaftlichen Publikation im PDF-Format herunterladen und eine Online-Annotation der Arbeit lesen, wenn die relevanten Parameter in den Metadaten verfügbar sind.

Zeitschriftenartikel zum Thema "Food odour"

Hazlett, Brian. „Conditioned reinforcement in the crayfish Orconectes rusticus“. Behaviour 144, Nr. 7 (2007): 847–59. http://dx.doi.org/10.1163/156853907781476409.

Der volle Inhalt der Quelle

Annotation:

AbstractThe crayfish Orconectes rusticus can form a learned association between alarm odour (an unlearned signal of elevated predation risk) and a formerly neutral odour. In this study the odours of gyrinid beetles and of the snail Campeloma decisum were each paired with alarm odour and subsequently those odours significantly reduced feeding behaviours in the presence of food odour. To test for second-order (=conditioned) reinforcement, crayfish were first exposed simultaneously to one of the neutral odours and alarm odour and later exposed simultaneously to the two formerly neutral odours. When tested with the second neutral odour (which was not paired with alarm odour) the crayfish showed significant reductions in food-related behaviours, thus demonstrating second-order conditioning.

APA, Harvard, Vancouver, ISO und andere Zitierweisen

Hazlett, Brian. „RESPONSES TO MULTIPLE CHEMICAL CUES BY THE CRAYFISH ORCONECTES VIRILIS“. Behaviour 136, Nr. 2 (1999): 161–77. http://dx.doi.org/10.1163/156853999501261.

Der volle Inhalt der Quelle

Annotation:

AbstractTo investigate how organisms respond to multiple cues, the responses of the crayfish Orconectes virilis to natural chemical stimuli presented both one at a time and in combinations were recorded in the laboratory. Following the introduction of predator (snapping turtle) odours, individuals decreased the rate of non-locomotory movements compared to control levels. The addition of food odour resulted in an increase in movement as well as postural changes. When both signals were presented simultaneously, the level of food-elicited movements was reduced and the extent of inhibition of food-related responses depended upon the relative intensity of the two types of input. The behavioural effect of predator odour introduction lasted about two hours. When alarm odour and food odour were presented simultaneously, movements were reduced even more strongly than with the predator odour-food odour combination. Presentation of two signals associated with danger (alarm and predator odours) resulted in a significantly greater reduction of food odour-induced movement than for either danger signal by itself.

APA, Harvard, Vancouver, ISO und andere Zitierweisen

Carreira, Laura, Paula Midori Castelo, Carla Simões, Fernando Capela e Silva, Cláudia Viegas und Elsa Lamy. „Changes in Salivary Proteome in Response to Bread Odour“. Nutrients 12, Nr. 4 (05.04.2020): 1002. http://dx.doi.org/10.3390/nu12041002.

Der volle Inhalt der Quelle

Annotation:

It is widely recognized that smelling food results in a mouth-watering feeling and influences appetite. However, besides changes in volume, little is known about the effects that food odours have on the composition of saliva. The aim of the present study was to access the effects that smelling bread has on saliva proteome and to compare such effects with those of chewing and ingesting it. Besides a significant increase in saliva flow rate, together with a decrease in total protein concentration, bread odour induced changes in the proportion of different salivary proteins. The expression levels of two spots of cystatins and two spots of amylase increased due to olfactory stimulation, similar to what happened with bread mastication, suggesting that odour can allow anticipation of the type of food eaten and consequently the physiological oral changes necessary to that ingestion. An interesting finding was that bread odour increased the expression levels of several protein spots of immunoglobulin chains, which were decreased by both bread or rice mastication. This may be of clinical relevance since food olfactory stimulation of salivary immunoglobulins can be used to potentiate the oral immune function of saliva. Moreover, the effects of bread odour in the levels of salivary proteins, previously observed to be involved in oral food processing led to the hypothesis of an influence of this odour in the sensory perception of foods further ingested. Further studies are needed to elucidate this point, as well as whether the changes observed for bread odour are specific, or if different food odours lead to similar salivary proteome responses.

APA, Harvard, Vancouver, ISO und andere Zitierweisen

Grzelka, Agnieszka, Elżbieta Romanik und Urszula Miller. „Odour nuisance assessment of the food industry wastewater treatment plant“. E3S Web of Conferences 100 (2019): 00024. http://dx.doi.org/10.1051/e3sconf/201910000024.

Der volle Inhalt der Quelle

Annotation:

Odour nuisance generated by food industry objects is a significant problem, the result of which is often numerous complaints from local residents about the quality of air. Apart from the production process, this problem often concerns industrial wastewater treatment processes, which contribute to a large extent to the emissions of odorants from the sulphur group, including hydrogen sulphide and mercaptans. In order to estimate the odorous air quality around these types of objects, the modelling of dispersion of pollutants: odours or odorants is often used. The paper presents the results of tests on odour emission as well as hydrogen sulphide and mercaptans emission as compounds typical for waste gases from the sewage treatment process from the food industry. In order to estimate the range of odour impact, model calculations using the Polish reference model for the aforementioned substances were made. The values of annual average concentrations and frequency of odour detection thresholds for odorants and odour concentration of 1 ouE/m3 for odours as a mixture in a computational grid of 1400 m x 1400 m with a step of 50 m were calculated. The results showed the highest range of odour impact of mercaptans, whose value of the average annual concentration exceeded the odour detection threshold up to 700 m in the east and west direction from the emission source.

APA, Harvard, Vancouver, ISO und andere Zitierweisen

Kapinder, Tarkeshwar und Ashok Kumar Singh. „INFLUENCE OF DIFFERENT ODOURS ON THE ASSOCIATIVE LEARNING OF LARVAL PARASITOID COTESIA PLUTELLAE (K.) (HYMENTOPTERA: BRACONIDAE)“. Journal Of Advanced Zoology 42, Nr. 01 (30.11.2021): 20–33. http://dx.doi.org/10.17762/jaz.v42i01.2.

Der volle Inhalt der Quelle

Annotation:

The ability of insect parasitoids to learn a wide range of volatiles enables them to exploit the habitats while still maintaining their searching efficiency and achieving efficient rates of oviposition. In the present study, learning of Cotesia plutellae adults on various inexperienced odours and their memory dynamics has been studied. The odours either repelled or acted as neutral stimulus under unexperienced condition. However, they were found to be equally efficient to associate the novel odour viz. coriander, rose, vanilla, and citral with food source in an olfactometer. After experiencing the wasps with different odours, the memory of rose and coriander odour remained for more than four hours but the memory faded on vanilla and citral within four hours. It was also found that thelearning in these wasps depended on the duration of exposure to the odour while feeding on food source. The C. plutellae females could learn two odours at a time and responded to both odours in olfactometer when provided individually. Females did not show any preference for learned odour of vanilla and citral when both were provided in two choice condition in the olfactometer. But female preferred the rose odour over vanilla in the olfactometer after experiencing both the odour. This finding can be utilized to design the innundative release of the parasitoids. Growing coriander or rose flower in the vicinity of field and experiencing the wasps to these odours before releasing into field can arrest these parasitoids in the field which ultimately increase parasitisation and can become a key factor for the success of biological control program.

APA, Harvard, Vancouver, ISO und andere Zitierweisen

Derby, Charles D., Pascal Steullet, Amy J. Horner und Holly S. Cate. „The sensory basis of feeding behaviour in the Caribbean spiny lobster, Panulirus argus“. Marine and Freshwater Research 52, Nr. 8 (2001): 1339. http://dx.doi.org/10.1071/mf01099.

Der volle Inhalt der Quelle

Annotation:

A complex nervous system enables spiny lobsters to have a rich behavioural repertoire. The present paper discusses the ways in which the sensory systems of the Caribbean spiny lobster, Panulirus argus, particularly its chemosensory systems, are involved in feeding behaviour. It addresses the neural mechanisms of three aspects of their food-finding ability: detection, identification, and discrimination of natural food odours; the effect of learning on responses to food odours; the mechanisms by which spiny lobsters orient to odours from a distance under natural flow conditions. It demonstrates that the olfactory organ of spiny lobsters might use acrossneuron response patterns in discriminating odour quality; that the hedonic value of food can be modified by experience, including associative and nonassociative conditioning; that spiny lobsters can readily orient to distant odour sources; and that both chemo- and mechanosensory antennular input are important in this behaviour. Either aesthetasc or nonaesthetasc chemosensory pathways can be used in identifying odour quality, mediating learned behaviours, and permitting orientation to the source of distant odours. Studying the neuroethology of feeding behaviour helps us understand how spiny lobsters are adapted to living in complex and variable environments.

APA, Harvard, Vancouver, ISO und andere Zitierweisen

Bokowa, A., und J. A. Beukes. „How reliable are odour assessments?“ Water Science and Technology 66, Nr. 10 (01.11.2012): 2049–55. http://dx.doi.org/10.2166/wst.2012.407.

Der volle Inhalt der Quelle

Annotation:

This paper will demonstrate the differences found in odour test results, when odour sampling is performed at the same sources by two different consultants. By examining two case studies, this paper will highlight that the difference between the results can be significant. Both studies are based on odour sampling programs determining the odour removal efficiency of odour control units installed at two different facilities: a pet food facility and an oil/grease recycling facility. The first study is based on odour measurements at the inlet and outlet of the unit installed by Applied Plasma Physics AS at the pet food facility. Odour assessments were performed by two separate consultants at the same time. The second study is based on testing of the odour removal effectiveness of two units: a scrubber and a biofilter at an oil/grease recycling facility. During this study two odour sampling programs were performed by two consultants at different times, but under the same process conditions. This paper will show how varying results can play a role in choosing the adequate odour control technologies. The final results suggest that although, an odour control unit may appear to be insufficient, it actually is successful at removing the odours.

APA, Harvard, Vancouver, ISO und andere Zitierweisen

Todrank, Josephine, Giora Heth und Diego Restrepo. „Effects of in utero odorant exposure on neuroanatomical development of the olfactory bulb and odour preferences“. Proceedings of the Royal Society B: Biological Sciences 278, Nr. 1714 (Dezember 2010): 1949–55. http://dx.doi.org/10.1098/rspb.2010.2314.

Der volle Inhalt der Quelle

Annotation:

Human babies and other young mammals prefer food odours and flavours of their mother's diet during pregnancy as well as their mother's individually distinctive odour. Newborn mice also prefer the individual odours of more closely related—even unfamiliar—lactating females. If exposure to in utero odorants—which include metabolites from the mother's diet and the foetus's genetically determined individual odour—helps shape the neuroanatomical development of the olfactory bulb, this could influence the perception of such biologically important odours that are preferred after birth. We exposed gene-targeted mice during gestation and nursing to odorants that activate GFP-tagged olfactory receptors (ORs) and then measured the effects on the size of tagged glomeruli in the olfactory bulb where axons from olfactory sensory neurons (OSNs) coalesce by OR type. We found significantly larger tagged glomeruli in mice exposed to these activating odorants in amniotic fluid, and later in mother's milk, as well as significant preferences for the activating odour. Larger glomeruli comprising OSNs that respond to consistently encountered odorants should enhance detection and discrimination of these subsequently preferred odours, which in nature would facilitate selection of palatable foods and kin recognition, through similarities in individual odours of relatives.

APA, Harvard, Vancouver, ISO und andere Zitierweisen

Orlando, Cristian Gabriel, Ashley Tews, Peter Banks und Clare McArthur. „The power of odour cues in shaping fine-scale search patterns of foraging mammalian herbivores“. Biology Letters 16, Nr. 7 (Juli 2020): 20200329. http://dx.doi.org/10.1098/rsbl.2020.0329.

Der volle Inhalt der Quelle

Annotation:

Foraging by mammalian herbivores has profound impacts on natural and modified landscapes, yet we know little about how they find food, limiting our ability to predict and manage their influence. Mathematical models show that foragers exploiting odour cues outperform a random walk strategy. However, discovering how free-ranging foragers exploit odours in real, complex landscapes has proven elusive because of technological constraints. We took a novel approach, using a sophisticated purpose-built thermal camera system to record fine-scale foraging by a generalist mammalian herbivore, the swamp wallaby ( Wallabia bicolor ). We tested the hypothesis that odour cues shape forager movement and behaviour in vegetation patches. To do this, we compared wallaby foraging in two odour landscapes: Control (natural vegetation with food and non-food plants interspersed) and +Apple (the same natural vegetation plus a single, highly palatable food source with novel odour (apple)). The +Apple treatment led to strongly directed foraging by wallabies: earlier visits to vegetation patches, straighter movement paths, more hopping and fewer stops than in the Control treatment. Our results provide clear empirical evidence that odour cues are harnessed for efficient, directed search even at this fine scale. We conclude that random walk models miss a key feature shaping foraging within patches.

APA, Harvard, Vancouver, ISO und andere Zitierweisen

Rampin, Olivier, Audrey saint-albin, Christian Ouali, Jasmine Burguet, Elisa Gry, Gaelle champeil-potokar, Nathalie jerome et al. „Dopamine Modulates the Processing of Food Odour in the Ventral Striatum“. Biomedicines 10, Nr. 5 (12.05.2022): 1126. http://dx.doi.org/10.3390/biomedicines10051126.

Der volle Inhalt der Quelle

Annotation:

Food odour is a potent stimulus of food intake. Odour coding in the brain occurs in synergy or competition with other sensory information and internal signals. For eliciting feeding behaviour, food odour coding has to gain signification through enrichment with additional labelling in the brain. Since the ventral striatum, at the crossroads of olfactory and reward pathways, receives a rich dopaminergic innervation, we hypothesized that dopamine plays a role in food odour information processing in the ventral striatum. Using single neurones recordings in anesthetised rats, we show that some ventral striatum neurones respond to food odour. This neuronal network displays a variety of responses (excitation, inhibition, rhythmic activity in phase with respiration). The localization of recorded neurones in a 3-dimensional brain model suggests the spatial segregation of this food-odour responsive population. Using local field potentials recordings, we found that the neural population response to food odour was characterized by an increase of power in the beta-band frequency. This response was modulated by dopamine, as evidenced by its depression following administration of the dopaminergic D1 and D2 antagonists SCH23390 and raclopride. Our results suggest that dopamine improves food odour processing in the ventral striatum.

APA, Harvard, Vancouver, ISO und andere Zitierweisen

Mehr Quellen

Dissertationen zum Thema "Food odour"

Solina, Marica, University of Western Sydney, of Science Technology and Environment College und Centre for Advanced Food Research. „Investigations on aroma development in wheat and soy extrudates“. THESIS_CSTE_CAFR_Solina_M.xml, 2001. http://handle.uws.edu.au:8081/1959.7/525.

Der volle Inhalt der Quelle

Annotation:

The factors determining the generation of aroma in starch extrudates containing added ingredients with aroma precursors were elucidated. Analyses were performed using headspace analysis of raw materials and extrudates and subsequent analysis by Gas Chromatography-Mass Spectrometry (GC-MS) and Gas Chromatography-Olfactometry (GC-O. Study I described the volatile, amino acid and fatty acid profiles of Hydrolised vegetable protein (HVP)and Soy protein isolate (SPI). Studies II, III and IV descibed the volatiles developed from extrusion of different feedstocks under mild and extreme processing conditions. Wheat starch was chosen as the carrier.A comparison of the influence of the three different ingredients HVP, SPI and glucose, added to the starch feed, showed the formation of Strecker aldehydes and Maillard-type compounds were significantly affected by the addition of these ingredients. The work in this thesis demonstrated that the addition of ingredients such as HVP, SPI, glucose, cysteine, cysteine-HCI, modifies the aroma of wheat starch extrudates. Furthermore, it showed the changes in conditions of extrusion and pH will greatly influence the aroma profile of the products.
Doctor of Philosophy (PhD)

APA, Harvard, Vancouver, ISO und andere Zitierweisen

Sörensen, Ida. „Meerkats (Suricata suricatta) are able to detect hidden food using olfactory cues“. Thesis, Linköpings universitet, Biologi, 2018. http://urn.kb.se/resolve?urn=urn:nbn:se:liu:diva-151238.

Der volle Inhalt der Quelle

Annotation:

Meerkats are known to strongly rely on chemical communication in social contexts. However, little is known about their use of the sense of smell in food detection and selection. The aim of the present study was therefore to assess whether meerkats are able to (1) detect hidden food using olfactory cues, (2) distinguish the odour of real food from a single food odour component, and (3) build an association between the odour of real food and a novel odour. I employed the buried food test, widely used with rodents to assess basic olfactory abilities, designed to take advantage of the propensity of meerkats to dig. I found that the meerkats were clearly able to find all four food types tested (mouse, chicken, mealworm, banana) using olfactory cues alone and that they successfully discriminated between the odour of real food and a food odour component. In both tasks, the animals dug in the food-bearing corner of the test arena as the first one significantly more often than in the other three corners, suggesting development of an efficient foraging strategy. No significant association-building between a food odour and a novel odour was found within the 60 trials performed per animal. I conclude that meerkats are able to use olfactory cues when foraging and that their sense of smell is well-adapted for recognizing specific odours of behavioural relevance. To the best of my knowledge, this is the first study to successfully employ the buried food test with a carnivore species.

APA, Harvard, Vancouver, ISO und andere Zitierweisen

Solina, Marica. „Investigations on aroma development in wheat and soy extrudates“. Thesis, View thesis, 2001. http://handle.uws.edu.au:8081/1959.7/525.

Der volle Inhalt der Quelle

Annotation:

APA, Harvard, Vancouver, ISO und andere Zitierweisen

Marshall, Joanna. „The microbial ecology of the human foot“. Thesis, University of Leeds, 1988. http://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.328884.

Der volle Inhalt der Quelle

APA, Harvard, Vancouver, ISO und andere Zitierweisen

Singleton-Jones, Nicola. „A fundamental study into odour in footwear“. Thesis, Nottingham Trent University, 1997. http://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.389685.

Der volle Inhalt der Quelle

APA, Harvard, Vancouver, ISO und andere Zitierweisen

Yiin, Yeh-Min 1975. „Acquisition of odor-cued fasting-anticipatory satiety in rats“. Thesis, McGill University, 2002. http://digitool.Library.McGill.CA:80/R/?func=dbin-jump-full&object_id=29489.

Der volle Inhalt der Quelle

Annotation:

Animals can associate orosensory characteristics from food with postingestive effects and adjust meal size to prevent energy deficit. By using odor-fasting duration conditioning, two studies were conducted to test the above hypothesis. In the first study, thirteen male and eleven female adult Wistar rats were given 1.5 hours to ingest a casein-based test-meal odorized by either vanilla or chicken flavor prior to a 4-hour short-fast or a 12-hour long-fast. Rats went through the training phase with a pseudo-random sequence of six duplicates of each odor-fasting pairing over four experimental days, followed by an odor preference test. Gender differences may exist regarding hunger perception because only females were capable of adjusting meal size according to the postprandial fast duration. A second study was conducted to examine whether a sugar-rich meal can improve acquisition of anticipatory satiety through memory enhancement. Thirty-two female Sprague-Dawley rats were given either a sugar-rich or a protein-rich test-meal prior to the post-prandial fasts. Rats were conditioned in a similar fashion to the first study except that different odors were used, postprandial fasts were shortened to 3 and 10 hours, whereas training phase was elongated to eleven duplicates and followed by an extinction phase. Both dietary groups acquired the anticipatory satiety. However, probably due to the carbohydrate-induced overeating, the sugar-rich group in contrast to the protein-rich group, exhibited a delayed learning in meal-size adjustment prior to a short fast. The above studies demonstrated the existence of gender and macronutrient differences in food intake regulation.

APA, Harvard, Vancouver, ISO und andere Zitierweisen

Mahony, Amy. „Effect of color on the odor, flavor, and acceptance properties of foods and beverages“. Kansas State University, 2011. http://hdl.handle.net/2097/9188.

Der volle Inhalt der Quelle

Annotation:

Master of Science
Food Science Institute -- Human Nutrition
Koushik Adhikari
A significant increase in the number of products carried in supermarkets has lead manufacturers to use food color as a way to differentiate their products from competitor’s products or as a form of communication. This report’s overall objective was to review the impact of color on sensory properties of foods and beverages and help product developers understand the multiple sensory properties within a food or beverage that may potentially change by manipulating color. The effect of color on flavor or odor identification, basic taste perception, flavor or odor intensity, quality and refreshment, and consumer acceptance has been extensively researched. Research to date has shown inconsistent findings, although key themes are consistent. Some colors are more appropriate for certain foods and beverages, and product color can be directly linked to palatability. Color cues can be used for flavor identification within a food or beverage, and the presence of certain colors evoke flavor associations within a product. Perceived intensities of basic taste or flavor attributes have increased or decreased merely with color addition. Consumers use color cues to determine quality, therefore color can ultimately affect product acceptance.

APA, Harvard, Vancouver, ISO und andere Zitierweisen

Carreira, Laura Regula Eustáquio. „Influência do odor de alimentos no proteoma salivar: o caso particular do odor do pão“. Master's thesis, Universidade de Évora, 2019. http://hdl.handle.net/10174/27215.

Der volle Inhalt der Quelle

Annotation:

Cheirar um alimento desencadeia emoções e a salivação. Contudo, não se sabe que alterações esse estímulo induz na composição proteica da saliva. Este trabalho tem como objetivo identificar alterações induzidas pelo odor do pão no proteoma salivar, relacionando-as com emoções desencadeadas e avaliando a sua semelhança com a mastigação. As técnicas utilizadas foram: quantificação em proteína total, eletroforese bidimensional, ELISA e determinação de atividade enzimática. Observaram-se aumentos nos níveis de expressão de spots proteicos de α-amilase e cistatinas, com o cheiro, semelhantes às induzidas pela mastigação do mesmo alimento. Já os níveis de imunoglobulinas não diminuem com o cheiro, ao contrário da mastigação. O desejo desencadeado pelo odor do pão resultou em maiores aumentos de taxa de secreção, cortisol e amilase salivares. Conclui-se que, o proteoma salivar responde ao odor dos alimentos e que algumas alterações são semelhantes às resultantes da mastigação desse alimento; The influence of food odor in salivary proteome: the particular case of bread odor Abstract: Smelling food causes emotions and induces salivation. However, it is not known which changes this stimulus causes in the salivary protein composition. This paper aims to identify changes induced by bread odor in salivary proteome, relating them to perceived emotions and assessing their similarity with changes induced by chewing. The techniques used were: total protein quantification, two-dimensional electrophoresis, ELISA and enzymatic activity quantification. Increases in expression levels of α-amylase and cystatins’ protein spots, induced by food odor were observed, which were similar to the ones induced by chewing the same food. Immunoglobulin levels do not decrease with odor, by opposition to chewing. The desire caused by the odor of bread resulted in higher increases in salivary secretion, cortisol and amylase rates. It is concluded that salivary proteome responds to food odor and some changes are similar to those resulting from chewing of this food.

APA, Harvard, Vancouver, ISO und andere Zitierweisen

Kendal-Reed, Martin Stuart. „Human infant olfaction : responses to food odours measured by brain electrical activity mapping (B.E.A.M.)“. Thesis, University of Warwick, 1990. http://wrap.warwick.ac.uk/91144/.

Der volle Inhalt der Quelle

Annotation:

This thesis addresses the area of human infant olfaction, which has hitherto been a somewhat neglected area in psychology. A review of the available literature showed that a number of different experimental approaches to infant olfaction could be identified. It was concluded from this literature review that infants display a degree of olfactory competence in the weeks after birth. These previous findings are discussed in the light of a model concerned with odour significance. This model is systems-based and suggests an explanation for the apparent olfactory competence of human infants in the first weeks of life. It is argued that this may derive from pre-natal exposure to odorants and consequent acceleration of maturation in the foetal olfactory system. The experiments reported in this thesis concentrated on the cortical reactions of infants to a small range food odours. These reactions were plotted by means of a technique involving electro-encephalography. This technique involves a computerised imaging system which summarises cortical potentials from twenty-eight locations on the scalp and is known as Brain Electrical Activity Mapping (BEAM). It is believed that this is the first time that this method has been used to examine responses to odour in human infants. This study also involved the use of a special low ambient odour testing environment. A parallel study used respiratory plethysmography to test odour response. The major findings of the BEAM research are as follows: 1) The BEAM technique has been shown to be a practical method in the psychophysical measurement of cortical responses to odour in the human infant. 2) Human infants at the age of three months show a pattern of cortical activity in response to a small range of food odours. 3) There is evidence that a limited area of the infant brain is responding to these odours. It was argued that these findings lent some support to the model described above. However, similar findings to that of the BEAM work were not shown by the respiratory plethysmography study. This was explained by problems in data handling techniques. It was concluded that the BEAM method could be used to further knowledge in the area of infant olfactory response. Possible improvements to the experimental technique were discussed which would allow testing of infant response to maternal odour. Such future work could shed considerable light on the role of olfaction in the early infant-mother relationship.

APA, Harvard, Vancouver, ISO und andere Zitierweisen

White, Peter Richard. „The responses of the saw-toothed grain beetle Oryzaephilus surinamensis to pheromones and food odours“. Thesis, University of Oxford, 1987. http://ora.ox.ac.uk/objects/uuid:9b87541d-76a9-4d7d-bf59-9c852cf86708.

Der volle Inhalt der Quelle

Annotation:

The responses of the saw-toothed grain beetle, 0ryzaephilus surinamensis to food odours and pheromones were investigated at both sensory and behavioural levels to give an integrated picture of olfaction, and the importance of odours in this species. The sensory capability of the antenna was assessed by a study of the structure, distribution and function of sensilla using SEM and TEM. Seven different sensilla types, including 3 with an olfactory function, were identified, although the total number of olfactory sensilla was low compared with those for mechanoreception. Antennal responses to odours were studied using both the electroantennogram (EAG) technique and single-cell recordings, whilst a 2-choice pitfall assay and a single-insect arena test were used to investigate behavioural responses. Food-produced volatiles from carob pods were found to produce large amplitude antennal responses and attraction in behavioural assays. Analysis of such volatiles by coupled gas chromatography-electroantennography (GC-EAG) demonstrated at least 3 active components, of which one was identified as hexanoic acid. Attraction to food odour was found to vary with insect age, and this correlated with similar variation in the EAG response, suggesting a role for peripheral receptor sensitivity in modulating insect behaviour. Beetle-produced volatiles also caused antennal responses and attraction of conspecific individuals of both sexes, thus acting as an aggregation pheromone. The active components were identified by GC-EAG as (Z,Z)-3,6-dodecadien-11-olide, (Z,Z)-3,6-dodecadienolide and (Z,Z)-5,8-tetradecadien-13-olide. These act as a multicomponent pheromone, with separate antennal receptors for each component. Although no sexual differences in antennal responses were found, consistently more females than males were attracted to the pheromone. This suggested a partial sex pheromone function, as the pheromone was shown to be male-produced. However, the ratio of females:males attracted was found to vary with the blend ratio tested. Thus if males are able to alter the blend they produce, the pheromone may act at different times as either a sex pheromone or an aggregation pheromone. Finally, the functional and evolutionary importance of odours to this insect are discussed.

APA, Harvard, Vancouver, ISO und andere Zitierweisen

Mehr Quellen

Bücher zum Thema "Food odour"

Lindell, Henry. A study of odour and taste originating from food packaging board analysed by chromatographic techniques and sensory evaluation. Åbo: Åbo Academy Press, 1991.

Den vollen Inhalt der Quelle finden

APA, Harvard, Vancouver, ISO und andere Zitierweisen

Flavor, fragrance, and odor analysis. 2. Aufl. Boca Raton, FL: CRC Press, 2012.

Den vollen Inhalt der Quelle finden

APA, Harvard, Vancouver, ISO und andere Zitierweisen

1946-, Marsili Ray, Hrsg. Flavor, fragrance, and odor analysis. New York: Marcel Dekker, Inc., 2002.

Den vollen Inhalt der Quelle finden

APA, Harvard, Vancouver, ISO und andere Zitierweisen

Pairing wine and food. Ithaca, NY: Burford Books, 2012.

Den vollen Inhalt der Quelle finden

APA, Harvard, Vancouver, ISO und andere Zitierweisen

Matsunaga, Waki. Odoru "shoku no anzen": Nōyaku kara mieru Nihon no shokutaku. Tōkyō: Ie no Hikari Kyōkai, 2006.

Den vollen Inhalt der Quelle finden

APA, Harvard, Vancouver, ISO und andere Zitierweisen

Scentsational weight loss. New York: Fireside, 1998.

Den vollen Inhalt der Quelle finden

APA, Harvard, Vancouver, ISO und andere Zitierweisen

Johnson-Bell, Linda. Pairing wine and food. Springfield, NJ: Burford Books, 1999.

Den vollen Inhalt der Quelle finden

APA, Harvard, Vancouver, ISO und andere Zitierweisen

Manfred, Rothe. Introduction to aroma research. Dordrecht, Netherlands: Kluwer Academic Publishers, 1988.

Den vollen Inhalt der Quelle finden

APA, Harvard, Vancouver, ISO und andere Zitierweisen

D, Swift Karl A., und Royal Society of Chemistry (Great Britain), Hrsg. Advances in flavours and fragrances: From the sensation to the synthesis. Cambridge, UK: Royal Society of Chemistry, 2002.

Den vollen Inhalt der Quelle finden

APA, Harvard, Vancouver, ISO und andere Zitierweisen

Food, wine, the Italian Riviera, & Genoa: A terroir guide. New York: Little Bookroom, 2008.

Den vollen Inhalt der Quelle finden

APA, Harvard, Vancouver, ISO und andere Zitierweisen

Mehr Quellen

Buchteile zum Thema "Food odour"

Arvanitoyannis, Ioannis S. „Ozone for Food Waste and Odour Treatment“. In Ozone in Food Processing, 201–21. Oxford, UK: Wiley-Blackwell, 2012. http://dx.doi.org/10.1002/9781118307472.ch12.

Der volle Inhalt der Quelle

APA, Harvard, Vancouver, ISO und andere Zitierweisen

Ghizzoni, Claudio. „Chapter 6. Volatile Taste/Odour Active Compounds and Aroma Generation in Tomato Products“. In Food Chemistry, Function and Analysis, 114–38. Cambridge: Royal Society of Chemistry, 2019. http://dx.doi.org/10.1039/9781788016247-00114.

Der volle Inhalt der Quelle

APA, Harvard, Vancouver, ISO und andere Zitierweisen

Wan Azman, W. N. F. S., K. N. F. Ku Azir und A. Amir. „Classification of Odour in the Leftover Cooked Food to Determine Contamination Using Machine Learning“. In Lecture Notes in Electrical Engineering, 831–41. Singapore: Springer Singapore, 2022. http://dx.doi.org/10.1007/978-981-16-8515-6_63.

Der volle Inhalt der Quelle

APA, Harvard, Vancouver, ISO und andere Zitierweisen

Lyman, Bernard. „Odor“. In A Psychology of Food, 69–84. Dordrecht: Springer Netherlands, 1989. http://dx.doi.org/10.1007/978-94-011-7033-8_7.

Der volle Inhalt der Quelle

APA, Harvard, Vancouver, ISO und andere Zitierweisen

Cordella, Christophe B. Y. „Aroma and Odor“. In Food Aroma Evolution, 3–13. 1st edition. | Boca Raton : CRC Press, 2019. | Series: Food analysis & properties, 2475-7551: CRC Press, 2019. http://dx.doi.org/10.1201/9780429441837-1.

Der volle Inhalt der Quelle

APA, Harvard, Vancouver, ISO und andere Zitierweisen

Theisler, Charles. „Foot Odor/Bromodosis“. In Adjuvant Medical Care, 132–33. New York: CRC Press, 2022. http://dx.doi.org/10.1201/b22898-143.

Der volle Inhalt der Quelle

APA, Harvard, Vancouver, ISO und andere Zitierweisen

Coa, Valentina Villalobos, Vito Lubes, Johannes Polster, Maria Monteiro de Araújo Silva und Giuseppe Lubes. „Relationship between Structure and Odor“. In Food Aroma Evolution, 679–94. 1st edition. | Boca Raton : CRC Press, 2019. | Series: Food analysis & properties, 2475-7551: CRC Press, 2019. http://dx.doi.org/10.1201/9780429441837-31.

Der volle Inhalt der Quelle

APA, Harvard, Vancouver, ISO und andere Zitierweisen

Inaba, Masumi, und Yoshikata Inaba. „Treatments for Palmar, Foot, and Genital Hyperhidrosis and Bromidrosis“. In Human Body Odor, 127–30. Tokyo: Springer Japan, 1992. http://dx.doi.org/10.1007/978-4-431-66908-1_12.

Der volle Inhalt der Quelle

APA, Harvard, Vancouver, ISO und andere Zitierweisen

Kurobayashi, Yoshiko, Satoshi Fujiwara, Tomona Matsumoto und Akira Nakanishi. „Koku Attribute-Enhancing Odor Compounds“. In Koku in Food Science and Physiology, 73–83. Singapore: Springer Singapore, 2019. http://dx.doi.org/10.1007/978-981-13-8453-0_6.

Der volle Inhalt der Quelle

APA, Harvard, Vancouver, ISO und andere Zitierweisen

Suffet, I. H., D. Khiari und J. Mallevialle. „Taste and odor problems in drinking water“. In Food Taints and Off-Flavours, 107–38. Boston, MA: Springer US, 1996. http://dx.doi.org/10.1007/978-1-4615-2151-8_4.

Der volle Inhalt der Quelle

APA, Harvard, Vancouver, ISO und andere Zitierweisen

Konferenzberichte zum Thema "Food odour"

Green, Geoffrey C., Adrian D. C. Chan und Rafik A. Goubran. „Tracking food spoilage in the smart home using odour monitoring“. In 2011 IEEE International Symposium on Medical Measurements and Applications (MeMeA). IEEE, 2011. http://dx.doi.org/10.1109/memea.2011.5966685.

Der volle Inhalt der Quelle

APA, Harvard, Vancouver, ISO und andere Zitierweisen

Green, G. C., A. Chan und R. A. Goubran. „Identification of food spoilage in the smart home based on neural and fuzzy processing of odour sensor responses“. In 2009 Annual International Conference of the IEEE Engineering in Medicine and Biology Society. IEEE, 2009. http://dx.doi.org/10.1109/iembs.2009.5335374.

Der volle Inhalt der Quelle

APA, Harvard, Vancouver, ISO und andere Zitierweisen

S, Wimalasiri, und Somasiri S.C. „Ensiled Fruit Peels of Pineapple (Ananas comosus) and Papaya (Carica papaya) as an Animal Feed“. In 2nd International Conference on Agriculture, Food Security and Safety. iConferences (Pvt) Ltd, 2021. http://dx.doi.org/10.32789/agrofood.2021.1003.

Der volle Inhalt der Quelle

Annotation:

One of the major issues for the development of the livestock sector in Sri Lanka is the unavailability of quality animal feeds. Thus, this study was carried out to prepare value-added silages using fruit peels for feeding livestock. Silage has been prepared using pineapple (Ananas comosus) and papaya (Carica papaya) fruit peels obtained from a fruit processing factory in Sri Lanka. Ensiling was done either in fruit peels only or in different combinations of fruit peels and chopped Hybrid Napier (CO-3 Pennisetum perpureum × Pennisetum americarnum) grass. The experimental design was a completely Randomized Design having ten treatments (T1 to T10) with two replicates per each. The treatments were T1 Papaya 100%, T2 Pineapple 100%, T3 Grass 100 %, T4 Pineapple 75%+ Papaya 25%, T5 Pineapple 50%+ Papaya 50%, T6 Pineapple 25%+ Papaya 75%, T7 Pineapple 20%+Papaya 70%+ Grass 10%, T8 Pineapple 30%+ Papaya 50%+ Grass 20%, T9 Pineapple 70%+ Papaya 20%+ Grass 10%, and T10 Pineapple 50%+ Papaya 30%+ Grass 20%. The fruit peels and grass were dried under shade, chopped, and mixed according to the different treatments. After 21days, representative silage samples from each treatment were analyzed for nutrient content, colour, odour, pH, and Ammonium Nitrogen (NH3N) content. The colour of all silages ranged from olive green to orange. All the treatments had a fruity smell. The pH values ranged from 3.41 to 4.04 in all treatments. The highest (p<0.05) crude protein (CP) content was in T3, and the lowest (p<0.05) was observed in T4 and T5. The highest (p<0.05) acid detergent fibre (ADF) contents were in T3, T8, and T10, and the lowest (p<0.05) was in T5 and T6. The highest (p<0.05) neutral detergent fibre (NDF) content was in T9 (44.00±0.02%) and the lowest (p<0.05) in T2. The NH3N was not present in any of the treatments. Based on CP, ADF, and NDF contents, T1, T7, T8, T9, and T10 were selected for further studies with animals to select the best treatment.

APA, Harvard, Vancouver, ISO und andere Zitierweisen

Pozhidaeva, Ekaterina, Lyubov Golubeva und Yu O. Boeva. „DEVELOPMENT OF TECHNOLOGIES FOR CURD FOOD SYSTEMS BASED ON PLANT BIOCORRECTORS“. In I International Congress “The Latest Achievements of Medicine, Healthcare, and Health-Saving Technologies”. Kemerovo State University, 2023. http://dx.doi.org/10.21603/-i-ic-107.

Der volle Inhalt der Quelle

Annotation:

The objects of experimental studies were curd products of m.d.zh. 5% without including and without bioactive composition based on flour from seeds of sesame seeds, pumpkin and walnuts in the amount of 20%. Based on the analysis of experimental data obtained using an odor analyzer («electronic nose»), it was revealed that, in terms of the quantitative and qualitative composition of the equilibrium gas phase, the degree of identity of the control and experimental samples is more than 85%. It has been established that the prototype is characterized by the predominance of traditional organoleptic indicators corresponding to curd products.

APA, Harvard, Vancouver, ISO und andere Zitierweisen

Baranova, Z. A., und I. B. Krasina. „INFLUENCE OF LECITHIN ON ORGANOLEPTIC PROPERTIES OF GLAZES“. In STATE AND DEVELOPMENT PROSPECTS OF AGRIBUSINESS. DSTU-PRINT, 2020. http://dx.doi.org/10.23947/interagro.2020.1.369-372.

Der volle Inhalt der Quelle

Annotation:

The viscosity of the glaze is an important technological indicator. To reduce the viscosity of chocolate masses, vegetable phosphotide concentrates are used. One of the most widely used food emulsifiers is lecithin. The study conducted a study of the visual determination of color and odor of samples.The values of the maximum and optimal dosages for introducing lecithin into industrial samples of fat compositions for confectionery glazes are established.

APA, Harvard, Vancouver, ISO und andere Zitierweisen

Thepudom, Treenet, Thara Seesaard, Wathang Donkrajang und Teerakiat Kerdcharoen. „Healthcare shoe system for gait monitoring and foot odor detections“. In 2013 IEEE 2nd Global Conference on Consumer Electronics (GCCE). IEEE, 2013. http://dx.doi.org/10.1109/gcce.2013.6664932.

Der volle Inhalt der Quelle

APA, Harvard, Vancouver, ISO und andere Zitierweisen

Kulikov, Denis, Ruzaliya Ulanova und Valentina Kolpakova. „COMPREHENSIVE BIOTECHNOLOGICAL APPROACH TO PROCESSING OF PEA FLOUR FOR FOOD AND FODDER PURPOSES“. In GEOLINKS Conference Proceedings. Saima Consult Ltd, 2021. http://dx.doi.org/10.32008/geolinks2021/b1/v3/06.

Der volle Inhalt der Quelle

Annotation:

Investigations were carried out to optimize the growth parameters of the symbiosis of cultures of the yeast Saccharomyces cerevisiae 121 and the fungus Geotrichum candidum 977 on whey waters formed from pea flour as a secondary product in the production of protein concentrates after precipitation of proteins at the isoelectric point. The whey remaining after protein precipitation is bioconverted at optimal parameters of crop growth (pH of the medium, amount of inoculum, temperature) with the formation of microbial plant concentrate (MPC) for feed purposes. Serum cultures assimilated stachyose, glucose, maltose, arabinose, and other pentoses. The mass fraction of protein in the concentrate was 57.90-61.68 % of DS. The composition of MPC obtained from biomass is balanced in essential amino acids with a speed of 107-226 %. The fatty acid composition is represented by 97 % fatty acids and 3 % - esters, aldehydes, ketones with the properties of fragrances, photo stabilizers, odor fixers, preservatives and other compounds. The ratio of the sum of saturated and unsaturated acids is 1:3, the content of cis-isomers is 91.1 %, trans-isomers are 5.1 %, omega-6 fatty acids are 19.73 %. The quality and safety indicators indicated that it is promising for use in the diet of animals.

APA, Harvard, Vancouver, ISO und andere Zitierweisen

LoRe, Anthony M., und Robert L. Hurdle. „Managing Food Waste With Anaerobic Digesters: Is This a Greener Technology Than Conventional WTE“. In 2013 21st Annual North American Waste-to-Energy Conference. American Society of Mechanical Engineers, 2013. http://dx.doi.org/10.1115/nawtec21-2712.

Der volle Inhalt der Quelle

Annotation:

Recent attention in the North American market has focused on managing food waste biologically using anaerobic digestion (AD) technology, which produces a biogas that can be used to generate electricity and a digestate or residue that can be used as a fertilizer, or composted and used as a soil amendment. The increased focus on AD is driven by the desire to increase waste diversion rates and a perception that AD is a “greener” approach to managing food waste than landfilling or conventional waste-to-energy (WTE) technology. Policy makers in some cases have already concluded that AD of source separated organics is preferable to landfilling and WTE. While the environmental benefits of AD over landfilling are obvious, especially for landfill sites without active gas collection systems, the benefits are less clear when compared to conventional WTE technology since relatively little analysis has been performed to date. Two environmental considerations often associated with being a “green technology” are energy recovery potential and greenhouse gas generation. This paper examines the amount of energy that can be produced by treating food waste biologically using AD compared to treating the same material thermally using mass burn WTE, which is the most commonly used WTE technology. The impact on net greenhouse gas emissions, namely carbon dioxide generation, from each technology is also compared taking into account a variety of factors including differences in the percentage of the feedstock carbon converted to carbon dioxide, the amount of fossil fuel avoided as a result of power generation, and the amount of vehicle emissions associated with collection and transportation of source separated food waste. This paper also compares other important considerations such as capital and operating costs, residuals management, and odor control.

APA, Harvard, Vancouver, ISO und andere Zitierweisen

Roche, A., N. Perrot, T. Chabin, A. Villiere, R. Symoneaux und T. Thomas-Danguin. „In silico modelling to predict the odor profile of food from its molecular composition using experts' knowledge, fuzzy logic and optimization: Application on wines“. In 2017 ISOCS/IEEE International Symposium on Olfaction and Electronic Nose (ISOEN). IEEE, 2017. http://dx.doi.org/10.1109/isoen.2017.7968875.

Der volle Inhalt der Quelle

APA, Harvard, Vancouver, ISO und andere Zitierweisen

Chromec, Peter R., und Raymond J. Burelle. „Integration of an Energy From Waste Facility Into an Urban Environment“. In 17th Annual North American Waste-to-Energy Conference. ASMEDC, 2009. http://dx.doi.org/10.1115/nawtec17-2320.

Der volle Inhalt der Quelle

Annotation:

The maximum environmental benefits from a new Energy from Waste (EFW) facility may require locating the new plant close to both the source of the waste and the potential energy customers. This paper will present design features that were incorporated into several new EFW facilities to allow them to be located directly into urban environments while minimizing their impact on the community and often improving the quality of life for the surrounding communities. Locating the EFW facility directly into an urban community: • Minimizes the cost and the environmental impact of waste transport. • Allows electrical power to be generated at the point of consumption. • Provides thermal energy for district heating and cooling. • Reduces the dependence on imported fossil fuel for electrical generation and for heating / cooling. • Provides secure and well paying jobs for members of the community. • Reduces the carbon foot print of the community. • An EFW plant typically leads to higher recycling rate, both pre and post combustion. Some of the specific measures that have been considered for EFW plants in urban environment have included architectural enhancements, more stringent noise and odor control, significant reduction or even elimination of visible plumes. The two case studies included in this paper will be the new Isse´ane EFW plant in Paris and the recently awarded Riverside EFW plant in London.

APA, Harvard, Vancouver, ISO und andere Zitierweisen

Berichte der Organisationen zum Thema "Food odour"

Landolt, Peter, Ezra Dunkelblum, Robert R. Heath und Moshe Kehat. Host Plant Chemical Mediation of Heliothis Reproductive Behavior. United States Department of Agriculture, Oktober 1992. http://dx.doi.org/10.32747/1992.7568753.bard.

Der volle Inhalt der Quelle

Annotation:

Phytophagous insects respond to chemicals from their host plants in a number of ways, including orientation or attraction in response to volatiles produced by plants. Orientation to odors from host plants may occur in order to locate food, mates, or oviposition sites. A detailed understanding of these behaviors are the chemical stimuli evoking them may provide useful means for attracting and trapping insect pests of crop plants. Heliothine moths (Helicoverpa and Heliothis herein) include a number of major pests of cultivated crop plants throughout the world. In North America, these include Heliothis virescens and Helicoverpa zea. In much of Eurasia (including Israel) Australia, and Africa, these include Helicoverpa armigera and Helicoverpa peltigera. These 4 species of concern all are attracted to odorants from host plants (Tingle and Mitchell 2992, Mitchell et al 1991, 1992 BARD feasibility study report). Host plant chemicals also play a role in the sexual behavior of Helicoverpa species. Synthesis and possibly release of sex pheromone in H. zea and H. phloxiphaga is stimulated by kairomones from hosts plants (Raina 1988, 1992). Pheromona scent marking on host plants also occurs in H. virescens and H. zea. Studies of several other insects, including the cabbage looper Trichoplusia ni, have a variety of other behaviors may occur in association with host plants, including the use of plants as sexual rendesvous sites and of direct involvement of plant chemicals in sexual behavior. Some pest species of moths also may use host plants as adult food sources. These studies were undertaken to develop a more thorough understanding of how Heliothis/Helicoverpa moths use host plant odorants to locate and select foods, mates, and oviposition sites. We used Heliothis virescens and Helicoverpa zea in Florida, and Helicoverpa armigera and Helicoverpa peltigera in Israel as objects of study because of their pest status. It is hoped that such an understanding will provide direction for work to discover and develop novel means to control these pests through behavioral manipulation. The specific objectives of the proposal were to 1) identify host odor affects on known Heliothine sexual behavior, 2) identify novel sexual behavior that is how dependent, 3) isolate and characterize host kairomones important to pest Heliothine host and mate-location behavior, and 4) investigate female attraction to males.

APA, Harvard, Vancouver, ISO und andere Zitierweisen

Wir bieten Rabatte auf alle Premium-Pläne für Autoren, deren Werke in thematische Literatursammlungen aufgenommen wurden. Kontaktieren Sie uns, um einen einzigartigen Promo-Code zu erhalten!