LEADER 03150nam  22009493a 450 
001 9910367566103321
005 20250203235425.0
010   $a9783039213948
010   $a3039213946
024 8 $a10.3390/books978-3-03921-394-8
035   $a(CKB)4100000010106085
035   $a(oapen)https://directory.doabooks.org/handle/20.500.12854/41999
035   $a(ScCtBLL)f57f78ee-7503-4405-b759-76d6cd5ee198
035   $a(OCoLC)1163825284
035   $a(oapen)doab41999
035   $a(EXLCZ)994100000010106085
100   $a20250203i20192019  uu 
101 0 $aeng
135   $aurmn|---annan
181   $ctxt$2rdacontent
182   $cc$2rdamedia
183   $acr$2rdacarrier
200 00$aBeverage Sensory Modification$fManuel Malfeito Ferreira
210   $cMDPI - Multidisciplinary Digital Publishing Institute$d2019
210  1$aBasel, Switzerland :$cMDPI,$d2019.
215   $a1 electronic resource (104 p.)
311 08$a9783039213931 
311 08$a3039213938 
330   $aThis Special Issue on "Beverage Sensory Modification" presents a series of articles that feature the broad sense of sensory modification with regards to beverages, either by improving their flavor, taste, and mouthfeel properties, or through prevention of spoilage. The scope goes further than the usual technological measures that modulate sensory properties and includes psychological and cross-modal influences, where the sensory modification occurs in the subject's brain rather than as a result of modified physical-chemical properties of objects.
606   $aBiology, life sciences$2bicssc
610   $aisoboles
610   $asynergy
610   $awine tasting
610   $awine perception
610   $awater solution
610   $aoxidative stability
610   $across-modality
610   $ataste
610   $avanilla flavor
610   $avolatile phenols
610   $aglass swirling
610   $awine aging
610   $aspoilage
610   $aCATA
610   $aflavored milk
610   $across-modal correspondence
610   $abeverage
610   $atime-intensity evaluation
610   $aexpectations
610   $atemporal profile
610   $ataste-aroma interactions
610   $asweetness enhancement
610   $aopening sounds
610   $aglass shape
610   $apivot profile
610   $ashape
610   $aDekkera
610   $aflavan-3-ols
610   $anonequilibrium conditions
610   $aoxidation
610   $apackaging
610   $aclarification
610   $asweetener
610   $aoff-flavors
610   $aBrettanomyces
610   $awhey
610   $aclosure type
610   $acoffee beverage
610   $aoxygen sensor
610   $auntrained panelist
610   $afermented beverage
610   $areduction
610   $asugar
610   $awine
615  7$aBiology, life sciences
700   $aMalfeito Ferreira$b Manuel$01281252
801  0$bScCtBLL
801  1$bScCtBLL
906   $aBOOK
912   $a9910367566103321
996   $aBeverage Sensory Modification$93018425
997   $aUNINA