LEADER 00000cam a2200721Mi 4500
001 ocn854977748
003 OCoLC
005 20160805110826.6
006 m o d
007 cr |n|||||||||
008 130803s2013 cau ob 101 0 eng d
016 7 769435157|2DE-101
019 859348953
020 9780124017245|q(electronic book)
020 012401724X|q(electronic book)
020 0123985498
020 9780123985491
024 3 9780123985491
035 (OCoLC)854977748|z(OCoLC)859348953
037 64EBBFFA-14EF-4C93-8191-2F7DD29AFCDF|bOverDrive, Inc.
|nhttp://www.overdrive.com
040 EBLCP|beng|epn|cEBLCP|dOCLCQ|dOPELS|dOCLCO|dN$T|dOCLCQ
|dTEFOD|dKNOVL|dUKDOC|dOCLCF|dOCLCO|dOCLCQ|dKNOVL|dTEFOD
|dDEBSZ|dGZM|dUIU|dYDXCP|dOCLCO|dOCLCQ|dOCLCO|dTJC|dOCLCO
|dOCL|dOCLCO|dTEFOD|dOCLCA
049 RIDW
050 4 QP38|b.F384 2013
072 7 MED|x075000|2bisacsh
072 7 SCI|x036000|2bisacsh
082 04 612
090 QP38|b.F384 2013
111 2 Weurman Flavour Research Symposium|0https://id.loc.gov/
authorities/names/n84163853|n(13th)
245 10 Flavour science :|bproceedings from XIII Weurman Flavour
Research Symposium /|cedited by Vicente Ferrerira, Ricardo
Lopez.
264 1 San Diego :|bElsevier Science,|c2013.
300 1 online resource (742 pages)
336 text|btxt|2rdacontent
337 computer|bc|2rdamedia
338 online resource|bcr|2rdacarrier
347 text file|2rdaft
500 11.2.2 Electric Cell Substrate Impedance Sensing (ECIS).
500 Includes index.
504 Includes bibliographical references and index.
505 0 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 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 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 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 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.
520 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.
588 0 Print version record.
590 eBooks on EBSCOhost|bEBSCO eBook Subscription Academic
Collection - North America
650 0 Flavor|vCongresses.|0https://id.loc.gov/authorities/
subjects/sh2008103844
650 0 Flavor|xBiotechnology|vCongresses.|0https://id.loc.gov/
authorities/subjects/sh2010002715
650 7 Flavor.|2fast|0https://id.worldcat.org/fast/927108
650 7 Flavor|xBiotechnology.|2fast|0https://id.worldcat.org/fast
/927110
655 4 Electronic books.
655 7 Conference papers and proceedings.|2fast|0https://
id.worldcat.org/fast/1423772
655 7 Conference papers and proceedings.|2lcgft|0https://
id.loc.gov/authorities/genreForms/gf2014026068
700 1 Ferreira, Vicente.
700 1 López, Ricardo,|d1970-|0https://id.loc.gov/authorities/
names/no2015078527
776 08 |iPrint version:|aFerreira, Vicente.|tFlavour Science :
Proceedings from XIII Weurman Flavour Research Symposium.
|dBurlington : Elsevier Science, ©2013|z9780123985491
856 40 |uhttps://rider.idm.oclc.org/login?url=http://
search.ebscohost.com/login.aspx?direct=true&scope=site&
db=nlebk&AN=486357|zOnline eBook. Access restricted to
current Rider University students, faculty, and staff.
856 42 |3Instructions for reading/downloading this eBook|uhttp://
guides.rider.edu/ebooks/ebsco
901 MARCIVE 20231220
948 |d20161013|cEBSCO|tebscoebooksacademic new |lridw
994 92|bRID
