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Статті в журналах з теми "Food chemistry and food sensory science"
De Santis, Diana. "Food Flavor Chemistry and Sensory Evaluation." Foods 13, no. 5 (February 20, 2024): 634. http://dx.doi.org/10.3390/foods13050634.
Повний текст джерелаYu, Hyunjong, Jun-Young Park, Chang Woo Kwon, Sung-Chul Hong, Kyung-Min Park, and Pahn-Shick Chang. "An Overview of Nanotechnology in Food Science: Preparative Methods, Practical Applications, and Safety." Journal of Chemistry 2018 (October 29, 2018): 1–10. http://dx.doi.org/10.1155/2018/5427978.
Повний текст джерелаLelis, Carini Aparecida, Anna Paula Azevedo de Carvalho, and Carlos Adam Conte Junior. "A Systematic Review on Nanoencapsulation Natural Antimicrobials in Foods: In Vitro versus In Situ Evaluation, Mechanisms of Action and Implications on Physical-Chemical Quality." International Journal of Molecular Sciences 22, no. 21 (November 8, 2021): 12055. http://dx.doi.org/10.3390/ijms222112055.
Повний текст джерелаLiszkowska, Wiktoria, and Joanna Berlowska. "Yeast Fermentation at Low Temperatures: Adaptation to Changing Environmental Conditions and Formation of Volatile Compounds." Molecules 26, no. 4 (February 16, 2021): 1035. http://dx.doi.org/10.3390/molecules26041035.
Повний текст джерелаZhang, Jiacheng, Qijing Du, Yongxin Yang, Jing Zhang, Rongwei Han, and Jun Wang. "Research Progress and Future Trends of Low Temperature Plasma Application in Food Industry: A Review." Molecules 28, no. 12 (June 12, 2023): 4714. http://dx.doi.org/10.3390/molecules28124714.
Повний текст джерелаTunaley, A. "Sensory evaluation of food, theory and practice." Food Chemistry 21, no. 1 (January 1986): 80–82. http://dx.doi.org/10.1016/0308-8146(86)90144-5.
Повний текст джерелаGirona-Ruíz, Dámaris, Marina Cano-Lamadrid, Ángel Antonio Carbonell-Barrachina, David López-Lluch, and Sendra Esther. "Aromachology Related to Foods, Scientific Lines of Evidence: A Review." Applied Sciences 11, no. 13 (June 30, 2021): 6095. http://dx.doi.org/10.3390/app11136095.
Повний текст джерелаPateiro, Mirian, Belén Gómez, Paulo E. S. Munekata, Francisco J. Barba, Predrag Putnik, Danijela Bursać Kovačević, and José M. Lorenzo. "Nanoencapsulation of Promising Bioactive Compounds to Improve Their Absorption, Stability, Functionality and the Appearance of the Final Food Products." Molecules 26, no. 6 (March 11, 2021): 1547. http://dx.doi.org/10.3390/molecules26061547.
Повний текст джерелаJeong, Hyangyeon, Moon Yeon Youn, Sojeong Yoon, Seong Jun Hong, Seong Min Jo, Kyeong Soo Kim, Eun Ju Jeong, Hyun-Wook Kim, and Eui-Cheol Shin. "Evaluation of the Chemosensoric Properties of Commercially Available Dog Foods Using Electronic Sensors and GC-MS/O Analysis." Molecules 28, no. 14 (July 19, 2023): 5509. http://dx.doi.org/10.3390/molecules28145509.
Повний текст джерелаCalderón-Oliver, Mariel, and Edith Ponce-Alquicira. "The Role of Microencapsulation in Food Application." Molecules 27, no. 5 (February 23, 2022): 1499. http://dx.doi.org/10.3390/molecules27051499.
Повний текст джерелаДисертації з теми "Food chemistry and food sensory science"
Jung, Hoon. "Effects of Micrococci on Improving Sensory Acceptability of Mutton Summer Sausage." DigitalCommons@USU, 1986. https://digitalcommons.usu.edu/etd/5331.
Повний текст джерелаHanekom, Evette. "Chemical, sensory and consumer profiling of a selection of South African Chenin blanc wines produced from bush vines." Thesis, Stellenbosch : Stellenbosch University, 2012. http://hdl.handle.net/10019.1/71812.
Повний текст джерелаENGLISH ABSTRACT: Twenty five commercial Chenin blanc wines produced solely from bush vine vineyards and including three vintages, three styles and five production areas, were sourced for this study. Descriptive sensory analysis (DSA) and chemical analyses including GC-FID (gas chromatography fitted with a flame ionisation detector) and FTMIR (Fourier transform mid-infrared) spectroscopy were employed to establish the sensory and chemical characteristics, whereas consumer tests were conducted to determine consumer perception and liking of bush vine Chenin blanc wines. DSA (a profiling technique) was also compared to the sorting task (a classification technique) with a description assignment to evaluate the sorting task’s ability to profile wines. According to the results of DSA, the wines separated into two groups. One group associated with sensory attributes which can be considered indicative of the Fresh and Fruity Chenin blanc style. The other group associated with sensory attributes which can be considered indicative of the Rich and Ripe style of Chenin blanc. No separation between the wooded and unwooded Rich and Ripe styles was apparent. According to the results of the chemical analyses, the wines also separated into two groups. This separation seemed to be caused by vintage and the chemical changes associated with ageing as the wines from the youngest vintage (2010) was strongly associated with high levels of esters and malic acid. The older wines were situated farthest away from these attributes indicating low concentrations. When comparing the results from the sorting task and DSA, it could be seen that similar wine style groupings formed, indicating that DSA can also be regarded as an effective tool when categorising wines. The differences in the positioning of some of the wines and attributes on the DSA multivariate plots and the sorting task plots could be attributed to the difference in panels used. The sorting task was conducted using an expert panel with persons illustrating significant technical knowledge of Chenin blanc wines. Experience, exposure and technical knowledge tend to establish a common language amongst wine experts which could have caused the expert panel to perceive some wines differently when comparing the results of the latter panel to that of the trained panel. DSA was found to remain the most effective method for establishing a comprehensive sensory profile. Consumer analyses showed that regular white wine drinkers prefer the unwooded styles (Fresh and Fruity and Rich and Ripe unwooded) of Chenin blanc more than the wooded style. It was also found that consumers with a higher level of objective wine knowledge tend to associate the terms ‘bush vine’ and ‘old bush vine’ with the Rich and Ripe style of Chenin blanc, whereas consumers with a lower level of objective wine knowledge associated ‘old bush vine’ with the Fresh and Fruity style. Since all the wines used in the consumer analysis were produced from old bush vines, it is evident that consumer education on the impact of bush vine training system and vine age on wine quality is needed. Better understanding of these principles could lead to elevated product appraisals and consumer satisfaction.
AFRIKAANSE OPSOMMING: Vyf en twintig kommersiële Chenin blanc wyne, uitsluitlik van bosstok wingerde geproduseer, is bekom vir hierdie studie. Die wyne het drie style, drie oesjare en vyf produksiestreke ingesluit. Beskrywende sensoriese analise (BSA) en chemiese analises, wat GC-FID (gas chromatografie gekoppel met vlam-ioniserende deteksie) en FTMIR (Fourier-transformering mid-infrarooi) spektroskopie insluit, is uitgevoer om onderskeidelik die sensoriese en chemiese eienskappe van die wyne te bepaal. Verbruikerstoetse is ook uitgevoer om verbruikerspersepsie en -voorkeure vir bosstok Chenin blanc wyne te bepaal. BSA (‘n profilerings tegniek) was ook vergelyk met ‘n sorterings taak (‘n klassifikasie tegniek) met ‘n beskrywings opdrag, primêr om die sorterings taak se vermoë om wyne te profileer te ondersoek. Volgens die resultate van BSA, het die wyne in twee groepe verdeel. Een groep het met die sensoriese eienskappe wat op ‘n Vars-en-Vrugtige-styl dui, geassosieër. Die ander groep het met sensoriese eienskappe geassosieër wat met die Volrond-styl verband hou. Geen verdeling tussen die gehoute en ongehoute wyne binne die Volrond-styl was sigbaar nie. Volgens die resultate van die chemiese analises, het die wyne ook in twee groepe verdeel. Die verdeling blyk asof dit veroorsaak is deur oesjaar en die chemiese veranderinge wat met wynveroudering gepaard gaan. Wyne van die jongste oesjaar (2010) het ‘n sterk verband met hoë vlakke van esters en appelsuur getoon. Die ouer wyne was verder weg van hierdie eienskappe geleë, wat op laer ester en appelsuur konsentrasies dui. Wanneer die meerveranderlike resultate van die sorterings taak (met en sonder die aanduiding van sensoriese eienskappe) en dit van BSA vergelyk word, kon soortgelyke groeperings gesien word. Dit is ‘n aanduiding dat BSA ook wyne effektief kan kategoriseer. Die verskil in posisionering van sommige wyne tussen die BSA en sorterings taak resultate, kan toegeskryf word aan die verskillende panele wat gebruik is om die tegnieke uit te voer. ‘n Deskundige paneel (wynkenners) is gebruik om die sortingstaak uit te voer. Ervaring, blootstelling en tegniese kennis is geneig om te lei tot die vestiging van ‘n gemeenskaplike taal onder wynkenners. Hierdie gemeenskaplike taal kan as rede aangevoer word vir die uiteenlopende analise van sommige wyne wanneer die resultate van die deskundige paneel met dié van die opgeleide paneel (in BSA gebruik) vergelyk word. Dit is gevind dat BSA, wanneer ‘n omvattende sensoriese profiel bepaal moet word, die mees effektiefste metode bly. Verbruikerstoetse het getoon dat gereelde witwyn-verbruikers die ongehoute Chenin blanc style (Vars-en-Vrugtig en ongehoute Volrond) bo die gehoute styl verkies. Dit is ook bepaal dat verbruikers met ‘n hoër vlak van objektiewe wynkennis neig om die terme ‘bosstok’ en ‘ou bosstok’ met die Volrond-styl van Chenin blanc te assosieer, terwyl verbruikers met ‘n laer vlak van objektiewe wynkennis die term ‘ou bosstok’ met die Vars-en-Vrugtige Chenin blanc styl assosieër. Aangesien al die wyne wat in die verbruikerstoetse ingesluit is van ou bosstok wingerde geproduseer is, is dit duidelik dat verbruikeropvoeding insake die effek van die gebruik van bosstokke en ou wingerdstokke op wynkwaliteit noodsaaklik is. ‘n Beter begrip van hierdie beginsels sal lei tot verhoogde produkwaardasie, asook ‘n toename in verbruikertevredenheid.
Moiseev, Igor V. "Effect of pH, Fat Level, and Various Browning Agents on Composition, Color, Texture, and Sensory Characteristics of Dark-Cutting Beef Patties." DigitalCommons@USU, 1997. https://digitalcommons.usu.edu/etd/5439.
Повний текст джерелаBotha, Janita J. "Sensory, chemical and consumer analysis of Brettanomyces spoilage in South African wines." Thesis, Stellenbosch : University of Stellenbosch, 2010. http://hdl.handle.net/10019.1/4141.
Повний текст джерелаENGLISH ABSTRACT: This study focussed on the sensory effects of the main volatile compounds produced by Brettanomyces yeast causing spoilage in wine. This research firstly aimed to determine the detection thresholds of eight Brett-related spoilage compounds in wine. The second aim was to determine the sensory effect of the four most important Brett-related compounds when present individually in wine. The third aim was to determine the sensory effects of these four compounds when present in wine in a range of combinations, and to further investigate their effect on consumer liking. Finally, this project aimed to investigate the incidence of these compounds in a small range of South African wines. The sensory detection thresholds of 4-ethylphenol, 4-ethylguaiacol, 4-ethylcatechol, 4- vinylphenol, 4-vinylguaiacol, isovaleric acid, isobutyric acid and acetic acid were determined. Apart from 4-ethylcatechol, these values generally agreed well with recent literature where values determined in wine are available. However, the discrepancies highlighted the importance of the effect of the medium (wine) when determining sensory detection thresholds. The use of the median as alternative calculation method was also investigated, and it was found that this method gives more insightful results than the standard American Society of Testing Materials (ASTM E679-04) method. Four compounds, namely 4-ethylphenol, 4-ethylguaiacol, 4-ethylcatechol and isovaleric acid were profiled individually in wine using a trained sensory panel. It was found that all four compounds caused a suppression of the natural berry-like character in the wine, which induced a sick-sweet character. 4-ethylphenol contributed Elastoplast™ and leather aromas in the wine, both of which are commonly associated with Brettanomyces taint. 4-ethylguaiacol added a medicinal aroma to the wine, and 4-ethylcatechol and isovaleric acid were responsible for savoury and pungent aromas, respectively. 4-ethylphenol, 4-ethylguaiacol, 4-ethylcatechol and isovaleric acid were also profiled in combination according to the central composite design. Several univariate and multivariate methods were applied to the dataset obtained. PARAFAC, a multiway method not widely utilized regarding sensory data, was applied to the data, the results of which were complementary to those obtained during univariate and multivariate analyses. It was found that there is a great deal of interaction between the four compounds profiled in terms of sensory effects. The most notable was the Elastoplast™ attribute, the intensity of which was affected by all four compounds. The pungent attribute was also affected by the 4-ethylphenol concentration. Consumer analysis revealed that some of the samples spiked with Brettanomyces-spoilage compounds were preferred to the unspiked (control sample). However, no further relationship could be found between consumer liking and either chemical composition or sensory profile. It is therefore speculated that consumer liking of Brettanomyces infected wine is driven by more complex sensory or socio-demographic factors. Finally, the concentration of 4-ethylphenol, 4-ethylguaiacol, 4-ethylcatechol, 4-vinylphenol, 4- vinylguaiacol, isovaleric acid, isobutyric acid and acetic acid was determined in a small set of South African wines, selected to contain a high proportion of wines spoiled by Brettanomyces. Significant correlations were found between 4-ethylphenol and 4-ethylguaiacol, as well as 4- ethylphenol and isovaleric acid. However, no correlation could be found between 4-ethylphenol and 4-ethylcatechol. It is speculated that this lack of relationship is due to the different precursor profiles present in the analysed wines. This study paved the way for future investigations on the sensory effects of Brettanomyces spoilage in Pinotage red wine.
AFRIKAANSE OPSOMMING: Hierdie studie het gefokus op die sensoriese invloed van die belangrikste vlugtige komponente wat deur die Brettanomyces gis geproduseer word en bederf veroorsaak in wyn. Eerstens is gefokus op die bepaling van die deteksiedrempelwaardes van agt Brett-verwante bederwende komponente. Die tweede doelwit was om die sensoriese invloed van vier van die mees belangrike Brett-komponente te bepaal wanneer hulle individueel in wyn voorkom. Die derde doelwit was om die sensoriese invloed van hierdie vier komponente te bepaal wanneer hulle in verskillende kombinasies in wyn voorkom, asook die effek daarvan op verbruikervoorkeur. Laastens is gepoog om die voorkoms van hierdie komponente in ‘n klein seleksie van Suid- Afrikaanse wyne te bepaal. Die sensoriese deteksiedrempelwaardes vir 4-etielfenol, 4-etielguaiacol, 4-etielcatechol, 4- vinielfenol, 4-vinielguaiacol, isovaleraatsuur, isobuteraatsuur en asynsuur is bepaal. Met die uitsondering van 4-etielcatechol het die waardes oor die algemeen goed ooreengestem met waardes wat onlangs in die wetenskaplike literatuur gepubliseer is. Die uitsonderings het egter die belangrikheid van die medium (wyn) gedurende die bepaling van sensoriese deteksiedrempelwaardes uitgelig. Die gebruik van die mediaan as ‘n alternatiewe berekeningsmetode is ook ondersoek en daar is gevind dat hierdie metode meer insiggewende resultate lewer as die standaard American Society of Testing Materials (ASTM E679-04) metode. Vier komponente naamlik 4-etielfenol, 4-etielguaiacol, 4-etielcatechol en isovaleraatsuur is individueel in wyn geprofileer met behulp van ‘n opgeleide sensoriese paneel. Daar is gevind dat al vier die komponente die natuurlike bessiekarakter in die wyn onderdruk terwyl dit aanleiding gee tot ‘n onnatuurlike soet karakter. 4-etielfenol is gekenmerk aan Elastoplast™ en leeragtige aromas in die wyn en beide van hulle word algemeen geassosieer met Brettanomyces bederf. 4-etielguaiacol het ‘n medisinale aroma tot die wyn toegevoeg en 4- etielcatechol en isovaleraatsuur het respektiewelik souterige (“savoury”) en sterk (“pungent”) aromas tot gevolg gehad. 4-etielfenol, 4-etielguaiacol, 4-etielcatechol en isovaleraatsuur is ook in verskeie kombinasies geprofileer volgens die sentrale saamgestelde ontwerp (“central composite design”). Verskeie enkelveranderlike en meerveranderlike statistiese analisemetodes is ook op die datastel uitgevoer. PARAFAC, ‘n meerrigtingsmetode wat nie normaalweg vir sensoriese analise data gebruik word nie, is ook uitgevoer op die data en die resultate was komplimentêr tot die van die enkelveranderlike en meerveranderlike analisemetodes. Daar is gevind dat, met betrekking tot sensoriese effekte, daar noemenswaardige interaksie tussen die vier komponente plaasvind. Die mees opmerklike hiervan was die Elastoplast™ aroma, waarvan die intensiteit deur al vier die ander komponente geaffekteer is. Verder is die sterk (“pungent”) aroma beïnvloed deur die 4-etielfenol konsentrasie. Verbruikersvoorkeur-analise het aangedui dat sommige van die monsters waarby Brettanomyces bederwende komponente gevoeg is, verkies word bó die kontrole-wyn. Daar kon egter geen verdere verband gevind word tussen die verbruiker se voorkeur en, nog die chemise komposisie of sensoriese profiele, van die wyn nie. Daar kan dus gespekuleer word dat verbruiker voorkeur van Brettanomyces bederfde wyn gedryf word deur meer komplekse en sosio-demografiese faktore. Laastens is die konsentrasies van 4-etielfenol, 4-etielguaiacol, 4-etielcatechol, 4-vinielfenol, 4- vinielguaiacol, isovaleraatsuur, isobuteraatsuur en asynsuur in ‘n seleksie van Suid-Afrikaanse wyne bepaal. Dié wyne is spesifiek so gekies sodat ‘n aansienlike aantal van hulle met Brettanomyces bederf was. Betekenisvolle korrelasies is gevind tussen 4-etielfenol and 4- etielguaiacol, sowel as 4-etielfenol en isovaleraatsuur. Daar is egter geen korrelasie tussen 4- etielfenol and 4-etielcatechol gevind nie. Daar word vermoed dat hierdie gebrek aan korrelasie te wyte is aan die voorloperkomponent profiele teenwoordig in die wyne. Hierdie studie het die weg gebaan vir verdere ondersoeke na die sensoriese effekte van Brettanomyces bederf in Pinotage rooi wyn.
Sia, Xin Rong. "Development of a rapid and in-field phenotyping tool for screening protein quality in soybeans (Glycine max) using a miniature near infrared sensor." The Ohio State University, 2019. http://rave.ohiolink.edu/etdc/view?acc_num=osu1574800276913103.
Повний текст джерелаKupongsak, Sasikan. "Food process control based on sensory evaluations /." free to MU campus, to others for purchase, 2003. http://wwwlib.umi.com/cr/mo/fullcit?p3115564.
Повний текст джерелаElam, Jhaelynn. "Comparison of liking scores and panelist engagement when evaluating beverages in traditional booths and virtual or actual dining facility scenarios." The Ohio State University, 2017. http://rave.ohiolink.edu/etdc/view?acc_num=osu1512038890525137.
Повний текст джерелаMiao, Jessica. "The effects of gamification on engagement and response accuracy in discriminatory sensory testing." The Ohio State University, 2021. http://rave.ohiolink.edu/etdc/view?acc_num=osu161900284591034.
Повний текст джерелаKuhlman, Nicholas Grant. "Sensory and Instrumental Analysis of Pasteurized Dill Pickles Made from Acidified, Bulk Stored Cucumbers." NCSU, 2009. http://www.lib.ncsu.edu/theses/available/etd-07092009-110919/.
Повний текст джерелаRiddle, Ryan T. "Maximizing sulforaphane delivery and sensory acceptability of a novel soy-tomato-broccoli sprout beverage." The Ohio State University, 2011. http://rave.ohiolink.edu/etdc/view?acc_num=osu1323373292.
Повний текст джерелаКниги з теми "Food chemistry and food sensory science"
Lawless, Harry T. Laboratory Exercises for Sensory Evaluation. Boston, MA: Springer US, 2013.
Знайти повний текст джерела1973-, Deibler Kathryn D., and Delwiche Jeannine 1967-, eds. Handbook of flavor characterization: Sensory analysis, chemistry, and physiology. New York: Marcel Dekker, 2004.
Знайти повний текст джерелаFlavor, fragrance, and odor analysis. 2nd ed. Boca Raton, FL: CRC Press, 2012.
Знайти повний текст джерелаHirotoshi, Tamura, and American Chemical Society. Division of Agricultural and Food Chemistry., eds. Food flavor: Chemistry, sensory evaluation, and biological activity. Washington, DC: American Chemical Society, 2008.
Знайти повний текст джерелаHirotoshi, Tamura, and American Chemical Society. Division of Agricultural and Food Chemistry., eds. Food flavor: Chemistry, sensory evaluation, and biological activity. Washington, DC: American Chemical Society, 2008.
Знайти повний текст джерелаR, Fennema Owen, ed. Food chemistry. 3rd ed. New York: Marcel Dekker, 1996.
Знайти повний текст джерелаFood carbohydrate chemistry. Hoboken, N.J: Wiley-Blackwell, 2012.
Знайти повний текст джерелаT, Lawless Harry, Klein Barbara P, Institute of Food Technologists, and International Union of Food Science and Technology., eds. Sensory science theory and applications in foods. New York: M. Dekker, 1991.
Знайти повний текст джерелаHildegarde, Heymann, ed. Sensory evaluation of food: Principles and practices. Gaithersburg, Md: Aspen, 1999.
Знайти повний текст джерелаHildegarde, Heymann, ed. Sensory evaluation of food: Principles and practices. New York: Chapman & Hall, 1997.
Знайти повний текст джерелаЧастини книг з теми "Food chemistry and food sensory science"
Papkovsky, Dmitri B. "SENSORS FOR FOOD SAFETY AND SECURITY." In NATO Science Series II: Mathematics, Physics and Chemistry, 501–14. Dordrecht: Springer Netherlands, 2006. http://dx.doi.org/10.1007/1-4020-4611-1_24.
Повний текст джерелаZon, María A., Fernando J. Arévalo, Adrian M. Granero, Sebastián N. Robledo, Gastón D. Pierini, Walter I. Riberi, Jimena C. López, and Héctor Fernández. "Development of Modern Electroanalytical Techniques Based on Electrochemical Sensors and Biosensors to Quantify Substances of Interest in Food Science and Technology." In Practical Applications of Physical Chemistry in Food Science and Technology, 109–28. Series statement: Innovations in physical chemistry: monographic series: Apple Academic Press, 2020. http://dx.doi.org/10.1201/9781003020004-5.
Повний текст джерелаVieira, Ernest R. "Sensory Evaluation of Food." In Elementary Food Science, 390–91. Boston, MA: Springer US, 1996. http://dx.doi.org/10.1007/978-1-4757-5112-3_31.
Повний текст джерелаVieira, Ernest R. "Quality and Sensory Evaluation of Food." In Elementary Food Science, 92–99. Boston, MA: Springer US, 1996. http://dx.doi.org/10.1007/978-1-4757-5112-3_5.
Повний текст джерелаOwusu-Apenten, Richard, and Ernest Vieira. "Quality and Sensory Evaluation of Food." In Elementary Food Science, 113–25. Cham: Springer International Publishing, 2022. http://dx.doi.org/10.1007/978-3-030-65433-7_5.
Повний текст джерелаLawless, Harry T., and Hildegarde Heymann. "Measurement of Sensory Thresholds." In Food science text series, 173–207. Boston, MA: Springer US, 1999. http://dx.doi.org/10.1007/978-1-4419-7452-5_6.
Повний текст джерелаLawless, Harry T., and Hildegarde Heymann. "Measurement of Sensory Thresholds." In Food Science Text Series, 125–47. New York, NY: Springer New York, 2010. http://dx.doi.org/10.1007/978-1-4419-6488-5_6.
Повний текст джерелаLawless, Harry T., and Hildegarde Heymann. "Sensory Evaluation in Quality Control." In Food science text series, 548–84. Boston, MA: Springer US, 1999. http://dx.doi.org/10.1007/978-1-4419-7452-5_16.
Повний текст джерелаLawless, Harry T., and Hildegarde Heymann. "Overview of Sensory Principles and Practices." In Food science text series, 623–46. Boston, MA: Springer US, 1999. http://dx.doi.org/10.1007/978-1-4419-7452-5_19.
Повний текст джерелаLawless, Harry T. "Screening Panelists Using Simple Sensory Tests." In Food Science Text Series, 19–26. Boston, MA: Springer US, 2012. http://dx.doi.org/10.1007/978-1-4614-5713-8_3.
Повний текст джерелаТези доповідей конференцій з теми "Food chemistry and food sensory science"
Lehn, J. M. "Supramolecular chemistry and food science : food for thought and thought for food." In 13th World Congress of Food Science & Technology. Les Ulis, France: EDP Sciences, 2006. http://dx.doi.org/10.1051/iufost:20061356.
Повний текст джерелаKerslake, M. "Designing foods for sensory pleasure." In 13th World Congress of Food Science & Technology. Les Ulis, France: EDP Sciences, 2006. http://dx.doi.org/10.1051/iufost:20061093.
Повний текст джерелаLiepa, Marika, Jelena Zagorska, Ruta Galoburda, Evita Straumite, Zanda Kruma, and Martins Sabovics. "Sensory properties of high-pressure-treated milk." In 11th Baltic Conference on Food Science and Technology “Food science and technology in a changing world”. Latvia University of Agriculture. Faculty of Food Technology., 2017. http://dx.doi.org/10.22616/foodbalt.2017.032.
Повний текст джерелаKalnina, Ilze, and Evita Straumite. "A review - effect of salt on the sensory perception of snacks." In 13th Baltic Conference on Food Science and Technology “FOOD. NUTRITION. WELL-BEING”. Latvia University of Life Sciences and Technologies. Faculty of Food Technology,, 2019. http://dx.doi.org/10.22616/foodbalt.2019.001.
Повний текст джерелаStone, H., and J. Sidel. "Sensory Science and Consumer Behavior: Current Practices and Applications." In 13th World Congress of Food Science & Technology. Les Ulis, France: EDP Sciences, 2006. http://dx.doi.org/10.1051/iufost:20061089.
Повний текст джерелаThomson, D. "Sensory Cues for Emotional Responses to Foods & Drinks." In 13th World Congress of Food Science & Technology. Les Ulis, France: EDP Sciences, 2006. http://dx.doi.org/10.1051/iufost:20061091.
Повний текст джерелаKurnia, Nova, Liliasari Liliasari, Dede Adawiyah, and Florentina Titin Supriyanti. "The study of traditional food HACCP through project-based learning in food chemistry course." In Proceedings of the 7th Mathematics, Science, and Computer Science Education International Seminar, MSCEIS 2019, 12 October 2019, Bandung, West Java, Indonesia. EAI, 2020. http://dx.doi.org/10.4108/eai.12-10-2019.2296379.
Повний текст джерелаLlorens-Molina, Juan Antonio. "INTRODUCTORY ORGANIC CHEMISTRY FOR FOOD SCIENCE AND TECHNOLOGY." In 12th International Technology, Education and Development Conference. IATED, 2018. http://dx.doi.org/10.21125/inted.2018.0560.
Повний текст джерелаDürrschmid, K., U. Albrecht, G. Schleining, and W. Kneifel. "Sensory Evaluation of Milk Chocolates as an Instrument of New Product Development." In 13th World Congress of Food Science & Technology. Les Ulis, France: EDP Sciences, 2006. http://dx.doi.org/10.1051/iufost:20060822.
Повний текст джерелаGierczynski, I., H. Labouré, and E. Guichard. "In vivo aroma release measurements and sensory perception of flavoured milk proteins gels." In 13th World Congress of Food Science & Technology. Les Ulis, France: EDP Sciences, 2006. http://dx.doi.org/10.1051/iufost:20060577.
Повний текст джерелаЗвіти організацій з теми "Food chemistry and food sensory science"
Osborne, Olivia, Cath Mulholland, Tim Gant, Phil Botham, Alan Boobis, and Sophy Wells. Opportunities and outlook for UK Food and Chemicals regulation post EU Exit Workshop Report 2022. Food Standards Agency, September 2023. http://dx.doi.org/10.46756/sci.fsa.ebr546.
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