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Taste, Nutrition and Health
| Taste, Nutrition and Health |
| Autore | Tepper Beverly J |
| Pubbl/distr/stampa | Basel, Switzerland, : MDPI - Multidisciplinary Digital Publishing Institute, 2020 |
| Descrizione fisica | 1 online resource (350 p.) |
| Soggetto topico |
Biology, life sciences
Food & society Research & information: general |
| Soggetto non controllato |
acceptability
adiposity adolescents adults aroma aromas astringency basic tastes BDNF biopsychosocial bitter bitterness body mass index brain imaging burning sensation c-Fos caffeinated beverages caffeine candidate gene carbohydrate caries CATA CD36 children choice chronic smoking cigarettes classification method color consumer cross-cultural diet dietary behaviors dietotherapy dysgeusia e-cigarettes eating behavior EGCG electrophysiological recording from human tongue European children familiarity fat liking fat perception fat taste fMRI food development food intake food liking food neophobia food preferences genetics Glut-1 grapefruit gustation GWAS halitosis hedonic hedonics heritability individual differences intensity intraduodenal infusion intraileal infusion liking linoleic acid memory microbiota n/a naringin non-SS sicca syndrome nutrition Obesity olfaction overweight physical activity polygenic risk score prebiotics primary Sjögren's syndrome PROP PROP tasting psychophysical dose-response psychophysics QUEST questionnaire saliva salt satiety sensitivity to disgust sensitivity to punishment sensory sensory attributes sensory evaluation sex differences smell smell sensitivity staircase sugar reduction sweet sweet liking sweet taste sweeteners sweetness sweetness growth rate sweetness potency tastants taste taste perception taste preference questionnaire taste reception taste test tea threshold tobacco umami validation vegetables weight management Zif-268 |
| Formato | Materiale a stampa  |
| Livello bibliografico | Monografia |
| Lingua di pubblicazione | eng |
| Record Nr. | UNINA-9910557751603321 |
Tepper Beverly J
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| Basel, Switzerland, : MDPI - Multidisciplinary Digital Publishing Institute, 2020 | ||
| Materiale a stampa | ||
| Lo trovi qui: Univ. Federico II | ||
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Wine Sensory Faults : Origin, Prevention and Removal
| Wine Sensory Faults : Origin, Prevention and Removal |
| Autore | Nunes Fernando M |
| Descrizione fisica | 1 online resource (186 p.) |
| Soggetto topico |
Industrial chemistry and chemical engineering
Technology: general issues |
| Soggetto non controllato |
2,4,6-Trichloroanisole (TCA)
ADSI cork powder aging amino acid aroma astringency atypical aging bioprotection browning chromatic characteristics colour corrective solutions ethylphenols extended maceration fermentation fining agent flavor components glutathione grape quality hydrolysable tannins ladybird taint light exposure light-struck taste mannoproteins membrane contactor methoxypyrazines mouthfeel non-Saccharomyces off-smells oxidation pH control phenolic profile polymeric pigments pressing preventive measures pyranoanthocyanins QDA reductive aromas Sangiovese sensory analysis storage subquality sulfur sulfur dioxide tannins triazole pesticides volatile acidity volatile profile white wine wine wine faults wine oxidation wine quality yeast yeasts |
| Formato | Materiale a stampa |
| Livello bibliografico | Monografia |
| Lingua di pubblicazione | eng |
| Altri titoli varianti | Wine Sensory Faults |
| Record Nr. | UNINA-9910595080503321 |
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Nunes Fernando M
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| Materiale a stampa | ||
| Lo trovi qui: Univ. Federico II | ||
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