標題: Titlebook: Understanding Natural Flavors; J. R. Piggott,A. Paterson Book 1994 Springer Science+Business Media Dordrecht 1994 additives.analytical che [打印本頁] 作者: 不正常 時間: 2025-3-21 19:33
書目名稱Understanding Natural Flavors影響因子(影響力)
書目名稱Understanding Natural Flavors影響因子(影響力)學科排名
書目名稱Understanding Natural Flavors網(wǎng)絡公開度
書目名稱Understanding Natural Flavors網(wǎng)絡公開度學科排名
書目名稱Understanding Natural Flavors被引頻次
書目名稱Understanding Natural Flavors被引頻次學科排名
書目名稱Understanding Natural Flavors年度引用
書目名稱Understanding Natural Flavors年度引用學科排名
書目名稱Understanding Natural Flavors讀者反饋
書目名稱Understanding Natural Flavors讀者反饋學科排名
作者: 極微小 時間: 2025-3-21 22:14 作者: convulsion 時間: 2025-3-22 01:22
Matching sensory and instrumental analyses,alyses ought to be calibrated towards human responses before they are acknowledged as flavour assessments..Qualimetrics is introduced as multivariate systems analysis for matching not only sensory and instrumental analyses but also matching the ‘cultures’ of humanists and technologists.作者: neutral-posture 時間: 2025-3-22 07:10 作者: Host142 時間: 2025-3-22 11:21 作者: 貞潔 時間: 2025-3-22 15:42
Cocoa flavour,o reduce astringency by promoting tanning reactions. Finally, cocoa roasting converts the flavour precursors formed during fermentation into two main classes of flavour-active compounds, aldehydes and pyrazines, via a series of complex chemical reactions, thus completing the spectrum of chemical compounds that comprise cocoa flavour.作者: 白楊魚 時間: 2025-3-22 19:09 作者: STALL 時間: 2025-3-23 00:54
Food acceptability,reviewed. Also the various procedures and underlying psychological/behavioural models that enable links to be developed between the two and consequently lead to a deeper understanding of how consumers select food are explored.作者: fatuity 時間: 2025-3-23 03:40 作者: 饒舌的人 時間: 2025-3-23 06:14
Predicting acceptability from flavour data,ary applications of such information are discussed. Examples are given of the multiple regression procedure of prediction for carrot texture, rice flavour and strawberry jam flavour, which illustrate the factors to be considered in such studies.作者: Aviary 時間: 2025-3-23 13:12
Sensory analysis of flavours,and other items depends on two sources of variables, namely the flavour and its judge. Flavours vary in composition, whereas judges vary in sensitivity, expectations, experiences and actual disposition. A major factor in sensory analysis is hedonism. Hedonic response affects to a great degree the ev作者: mercenary 時間: 2025-3-23 15:25
Food acceptability,be understood. In this chapter, some of the problems and approaches available for acquiring acceptance and perceptual information, with examples, are reviewed. Also the various procedures and underlying psychological/behavioural models that enable links to be developed between the two and consequent作者: 槍支 時間: 2025-3-23 19:06 作者: Congruous 時間: 2025-3-23 22:19 作者: hegemony 時間: 2025-3-24 03:18 作者: 暴露他抗議 時間: 2025-3-24 07:21
Software for data collection and processing,, and in those days no one would have predicted that PCs would take over most tasks from the mainframe computers. Software is the necessary tool to make computers do anything. Without the proper software the most expensive and sophisticated computer will be useless. But with the growing number of pe作者: organic-matrix 時間: 2025-3-24 10:47
Citrus breeding and flavour, bitter components, in . can be modified through breeding. Low-acid and nonbitter grapefruit hybrids have been developed. Whereas nonvolatile flavours of many progenies can often be predicted, volatile flavours are impossible to foretell. Aroma quality from progeny of commercial quality parents has,作者: essential-fats 時間: 2025-3-24 16:20 作者: GOAT 時間: 2025-3-24 21:30 作者: Regurgitation 時間: 2025-3-25 03:12
,Biotechnical production of flavours — current status,tly derived from plant metabolism, this chapter will focus on the application of . plant cells. Topics under discussion are exogenous substrates and cell vitality, artificial sites for the accumulation of products, nutritional improvements, the metabolism of monoterpenes and photomixotrophic cells.作者: 船員 時間: 2025-3-25 06:16 作者: Immortal 時間: 2025-3-25 09:17 作者: aptitude 時間: 2025-3-25 13:07 作者: Mendicant 時間: 2025-3-25 17:18
Flavour of distilled beverages, distillate and during maturation. The quality of grape brandies is influenced by the following factors: climatological conditions, grapes, vinification, distillation and maturation. The first factor cannot be manipulated. To improve or at least to maintain the quality of a product, insight into the作者: esthetician 時間: 2025-3-25 23:57
Cocoa flavour,complex composition of this fraction is the consequence of several important post-harvesting operations. Pod ripeness at time of harvest and post-harvesting pod storage can both significantly affect the course of the fermentation stage and, ultimately, the flavour of the cocoa. Cocoa fermentation is作者: 監(jiān)禁 時間: 2025-3-26 00:18 作者: 臭了生氣 時間: 2025-3-26 04:54
Book 1994ditives or artificial ingredients, have taken on great importance in marketing. Consumption of food that can be considered natural is currently central to the sophisticated lifestyle. However, there is only a limited published literature on what constitutes natural food flavours. Much of the flavour作者: Amnesty 時間: 2025-3-26 11:25
Cereal flavours,usion and roasting processes. The possible causes of less flavour formation in microwave heating of cereal products is discussed. Off-flavour in cereal and cereal products is caused by advanced lipid oxidation and growth of microorganisms on the grain.作者: 蒼白 時間: 2025-3-26 14:59
Beer flavour,r bitter acids have different bitter intensities. After bottling, the beer flavour is unstable and changes considerably with time. The use of a marker compound to measure staling in research and development studies of beer flavour stability is described.作者: osculate 時間: 2025-3-26 19:16
P. Dürrcies and are willing to use their mobilization capacity to address ruling elites with political or socio-economic grievances..978-3-030-22794-4978-3-030-22792-0Series ISSN 2198-7262 Series E-ISSN 2198-7270 作者: 生銹 時間: 2025-3-26 23:38 作者: BLUSH 時間: 2025-3-27 05:11 作者: 世俗 時間: 2025-3-27 06:04
D. Mottramhing in the 1960s and even as far back as the 1800s (Graham, 1990): Switching apparently was common during the Second Republic (1946–1964), and there is evidence as well of frequent switching during the First Republic (1889–1930).作者: 合群 時間: 2025-3-27 10:51 作者: 宏偉 時間: 2025-3-27 17:13
H. Maarse,F. Van Den Bergation as a recognized academic discipline will only remain?unchallenged as long as it does not continue to be subject to the reduction of its teaching and research capacities and it finds connection with the English-speaking international party research.作者: 旋轉(zhuǎn)一周 時間: 2025-3-27 21:36
J. Bakker,B. A. Lawverbal structures cannot establish a dialogue: They are incommensurable with respect to each other in their sequential coherence, as is illustrated by the contrast between historical objective reality and fiction.作者: Ovulation 時間: 2025-3-28 00:34
S. Van Tollern of various issues and debates I provide is, I think, both familiar and faithful to relevant developments in the field but since I am not offering a detailed intellectual history or an exegetical analysis of canonical texts, I shall pass over some details and fine grained distinctions that migh be relevant in other contexts.作者: dominant 時間: 2025-3-28 02:26
A. A. Williamss are fundamentally illusory. Whether or not we wish to go this far, it is clear that, if we are to use the term ‘myth’ with any precision, we must give it a meaning which enables us to distinguish beliefs which are myths from beliefs which are not.作者: Ovulation 時間: 2025-3-28 09:49 作者: TEM 時間: 2025-3-28 12:52
R. G. Bergerire, but even when the polls suggest a clear winner, as in 1996, there is always the last-gasp, desperate, exhausting marathon campaign, in the hope for a reversal of fortunes by the “l(fā)ate-deciders,” which indeed has happened frequently in our experience.作者: 樹木心 時間: 2025-3-28 14:47
isparate groups of people chose to reject the emperor by cutting his name from inscriptions. The questions of when, where, and how Maximian then became a . under the Constantinian dynasty are then considered. As I argue, Maximian was never wholly condemned nor wholly consecrated but persisted as a contradictory figure.作者: HPA533 時間: 2025-3-28 19:14 作者: 鋼筆尖 時間: 2025-3-29 02:44
M. Bertuccioli,I. Rosiproach to the study of reformism. This book contributes to the debate about the implications of top-down reforms for social reproduction, offering an innovative interpretation of reformism and an original analysis of social movements from a political science perspective.作者: liposuction 時間: 2025-3-29 06:26
es, including questions of the GCC states’ adaptative capacities in times of crisis, changing state–society relations and transnational dynamics. Finally, the chapter provides a short outlook of the future dynamics we can expect in the coming years, some earlier than others.作者: 低三下四之人 時間: 2025-3-29 10:05
Sensory analysis of flavours,ent and significance level of the results may be limited by the cost of the analyses. Practicable sensory measurements may be classified as yes/no decisions, ranking, classifying, scoring, intensity measurement and verbal analysis. Verbal analysis is the most complex, controversal, demanding and rew作者: Mawkish 時間: 2025-3-29 14:20 作者: 大漩渦 時間: 2025-3-29 16:20
Natural flavours for alcoholic beverages,sence of synthetic flavouring substances. A complete understanding of the quality of the flavour needs further research with the collaboration of chemists, microbiologists and food technologists. In this way new improvements in the quality of the flavour of alcoholic drinks can be expected in the ne作者: Anecdote 時間: 2025-3-29 23:47 作者: 充滿裝飾 時間: 2025-3-30 03:36 作者: CURT 時間: 2025-3-30 04:22
Book 1994eems to be a never-ending increase in the number of volatile compounds identified in foods. Unfortunately, this has not always been matched by an equal increase in the understanding of how these volatile compounds arise, or how they contribute to the sensation which we call flavour. Throughout the d作者: 仇恨 時間: 2025-3-30 09:59
ss there seems to be a never-ending increase in the number of volatile compounds identified in foods. Unfortunately, this has not always been matched by an equal increase in the understanding of how these volatile compounds arise, or how they contribute to the sensation which we call flavour. Throughout the d978-1-4613-5895-4978-1-4615-2143-3作者: 小畫像 時間: 2025-3-30 14:41
wn son-in-law, after a failed coup in 310. Several accounts survive which describe the destruction of Maximian statues and honorific dedications after his downfall. However, seven years later, there was a puzzling development. Constantine, the same emperor who had been responsible for Maximian’s dea
