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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 electronic resource (350 p.) |
| Soggetto topico |
Research & information: general
Biology, life sciences Food & society |
| Soggetto non controllato |
acceptability
food development sensory attributes CATA dietotherapy aromas linoleic acid gustation hedonic BDNF fat taste c-Fos Zif-268 Glut-1 sweeteners sugar reduction psychophysical dose-response sweetness growth rate sweetness potency cross-cultural food liking sensory questionnaire fMRI caffeine taste memory sensory evaluation tea EGCG hedonics sweet taste psychophysics nutrition diet threshold intensity liking sweetness taste test individual differences classification method taste perception umami carbohydrate sweet salt bitter physical activity basic tastes taste reception smell dysgeusia burning sensation halitosis saliva caries primary Sjögren's syndrome non-SS sicca syndrome sweet liking fat liking e-cigarettes body mass index dietary behaviors tobacco cigarettes chronic smoking electrophysiological recording from human tongue fat perception CD36 PROP tasting grapefruit consumer naringin aroma color satiety tastants food intake intraduodenal infusion intraileal infusion overweight weight management Obesity eating behavior prebiotics microbiota sex differences biopsychosocial children brain imaging smell sensitivity olfaction staircase QUEST choice familiarity PROP food neophobia sensitivity to disgust sensitivity to punishment vegetables caffeinated beverages bitterness astringency taste preference questionnaire validation European children adolescents adults genetics food preferences heritability candidate gene GWAS adiposity polygenic risk score |
| 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 |
| Pubbl/distr/stampa | Basel, : MDPI Books, 2022 |
| Descrizione fisica | 1 electronic resource (186 p.) |
| Soggetto topico |
Technology: general issues
Chemical engineering |
| Soggetto non controllato |
triazole pesticides
wine fermentation sensory analysis flavor components oxidation membrane contactor polymeric pigments mannoproteins mouthfeel astringency subquality colour pressing extended maceration Sangiovese ladybird taint methoxypyrazines wine quality wine faults grape quality yeasts non-Saccharomyces off-smells volatile acidity ethylphenols pyranoanthocyanins pH control bioprotection amino acid yeast sulfur aroma aging QDA glutathione sulfur dioxide hydrolysable tannins light-struck taste storage white wine wine oxidation browning light exposure tannins reductive aromas atypical aging preventive measures corrective solutions 2,4,6-Trichloroanisole (TCA) ADSI cork powder fining agent phenolic profile chromatic characteristics volatile profile |
| 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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| Basel, : MDPI Books, 2022 | ||
| Materiale a stampa | ||
| Lo trovi qui: Univ. Federico II | ||
| ||